Page 20 - Pastry & Baking Magazine

Off The Wire
18
Pastry & Baking North America
Abricot Amande
Pralines & Chocolates
Recipe for 0.24 kg/ 8.5 oz/ 1 Valletta mold of 21 pieces
Casting of Valletta mold
10
g 0.35 oz cacao butter orange
65
g 2.29 oz Grenada 38% Rondo
Drizzle one side of the Valletta mold with orange cacao butter.
Cast once with tempered Grenada 38% couverture.
Let crystallize.
Apricot Filling
45
g 1.59 oz Fina Noble Valencia 60%
120
g 4.23 oz Apricosa
Pipe the Fina Noble Valencia 60% almond paste into the mold.
Refrigerate approx. 10 minutes. Pipe the Apricosa filling. Let
set in the refrigerator. Cover with couverture and place in the
refrigerator for another 10 minutes to set.
Remove from mold.
Felchlin Promotional Material
Valletta mold
Art. no Products
CR29
Grenada 38% Rondo, Grand Cru couverture, with milk/cream
DC78
Fina NobleValencia 60%, almond paste, finely crushed
DF36
Apricosa, filling with apricots
VO22
Valletta mold