TROPIC of CAPRICORN (DAIRY FREE)

In a pot, heat the purées to 77˚F (25˚C) and add the glucose mixed with the sugar, pectin and Natur Emul. Bring to a boil. In a bowl, melt the PASSION FRUIT INSPIRATION and add the coconut oil. Pour the hot liquid over the melted couverture in 4 additions, mixing well after each, to create a proper emulsion. Process with an immersion blender. Use warm or chill until ready to use.

Cream the butter with the salt, sugar and almond flour. Add the water to the egg replacer powder and let sit several minutes. Then add it to mixture and mix well. Add the all-purpose flour first, mix, then add the high gluten flour and mix just until the dough comes together. Roll out between two sheets of parchment to 2mm, and freeze until ready to use.

In a pot, heat the glucose and slowly add the sugar to create a dry caramel. Cook to medium amber, remove from the heat and add the hot coconut cream. Return to the heat and cook over medium heat until all the sugar is melted. Cool slightly before adding the PASSION FRUIT INSPIRATION. Immersion blend until smooth. Use warm or chill until ready to use.

Combine the butter, sugar and glucose in a pot and bring to a boil. Pour in a bowl and add the flour and coconut. Place 5g of batter in a mold (Fleximold 2269) and bake at 340˚F (171˚C) until golden brown. Cool slightly, remove from the mold and immediately place on a curved tuile mold. Let cool until ready to use.