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Bonbons & Confections
Paô di passion bar (Dairy free)
Made with ITAKUJA 55%
Original recipe by L'École Valrhona Executive Pastry Chef Philippe Givre.Makes 60 bars.
5 stepsRecipe Step by Step
01
LIME ALMOND PASTE
180g ALMOND PASTE FROM PROVENCE 70%
4g lime zest
2.5g lime juice
Add the lime zest directly to the lime juice. Add the juice to the Almond Paste and mix.
02
PASSION FRUIT VANILLA PÂTE DE FRUIT
325g passion fruit purée
30g sugar
7g SOSA Slow Set Yellow Pectin
295g sugar
65g glucose
5g Citric Acid Solution
5g lime zest
1.5 ea vanilla bean
Mix the pectin with the small quantity of sugar. Heat the fruit purée and vanilla to 104°F (40°C), the stir in the pectin and sugar mixture. Add the lime zest. Bring to a boil, then gradually add the remaining sugar. Boil again, then add the glucose. Cook to 75° brix or 223°F (106°C). When cooked, add the Citric Acid Solution and pour immediately into a mold.
03
CITRIC ACID SOLUTION
2.5g water
2.5g citric acid
Heat the water and incorporate the citric acid. Mix and allow to dissolve.
04
ITAKUJA WATER BASE FRAMED GANACHE
175g water
135g invert sugar
590g ITAKUJA 55%
Bring the water to a boil with the glucose. Gradually pour onto the melted ITAKUJA 55% couverture, stirring to emulsify. Process with an immersion blender to perfect the emulsion. Pour into a frame. For a less sweet ganache, substitute with the same quantity of glucose DE60.
05
COCONUT TUILE
45g vegan butter
65g light brown sugar
80g glucose
25g gluten-free flour blend
90g dessicated coconut (toasted)
Combine the butter, sugar and glucose in a pot and bring to a boil. Pour in a bowl and add the flour and coconut. Bake at 340°F (171˚C) until golden brown. Let cool until ready to use.
Assembly and finishing
Spread the Lime Almond Paste out to a thickness of 2mm into a 34 x 34cm frame.Immediately pour the Pate de Fruit over the Lime Almond Paste in the frame, to a height of 4mm. Let cool at room temperature.Pour the ITAKUJA Ganache over the chilled frame to a height of 6mm.Leave to set in a cool place for several hours at 63˚F (17°C) and 60% relative humidity, so that it can be easily cut.Coat with dark chocolate couverture, then cut into strips 22.5mm wide. Cut the strips into 8cm slices.After baking, cut the Coconut Tuile in half sphere shapes, and insert into the ganache after making an incisionwith a warm knife.Enrobe with with your Dairy Free VALRHONA Dark Chocolate of choice and let crystallize.