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Maestro Alex Bourdeaux
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Duo Bars

Pasticceria
Ingredients

RASPBERRY YUZU PÂTE DE FRUIT

  • Purée Raspberry Cesarin g. 350
  • Purée Yuzu Cesarin g. 171
  • Regular sugar g. 52
  • Yellow pectin g. 14
  • Glucose syrup 60 de g. 63
  • Regular sugar g. 506
  • Citric acid 50-50 g. 20

 

VANILLA BAR HG FRUIT

  • White chocolate 33% (Velvet 33%) g. 419
  • Raw almond pure paste g. 209
  • Rice oil (Rice oil) g. 90
  • Vanilla beans (Vanilla beans) g. 7
  • Anhydrous butter pf 28 (Concentrated butter glacier extra) g. 32
  • Pailleté feuilletine g. 21
  • HG Fruit Cesarin - Strawberry, Peach and Blueberry g. 68
Preparation

RASPBERRY YUZU PÂTE DE FRUIT
Combine the first sugar with the pectin. Add to the Purée Raspberry and Purée Yuzu while mixing. Start warming up the puree, add the second sugar and the glucose syrup.
Cook the pâte de fruit at 106/107°C. Add the citric acid and frame directly.
Gently roll the Cherry yuzu pate’de fruit into granulate sugar.

VANILLA BAR HG FRUIT
Heat the oil and infuse the vanilla in it. Melt the chocolate at 45° C.
Add the paste and pre-crystallize at 24°C. Add the rest of the ingredients and frame it.
Note: This filling is used for dragées.

Method
Using milk chocolate, prepare in the molds the chocolate bar shells and leave to set.
Pipe the Vanilla Bar Hg Fruit filling up to the top. Finish the bar with more milk chocolate.
Unmould and coat in chocolate. Decorate the coated bar with the cherry yuzu pate’ de fruit bar previously prepared.

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