Fino de Aroma Inspired Recipes By
Caramel Ganache & Exotic Fruit Palet
Publisher’s Note: A native of Hawaii, Stanton started his culinary skills at the University of Hawaii, Kapi’olani Community College Culinary and Food Service Program. Furthering his education in baking, pastries, and confections, Stanton attended the Ecole Le Notre, in Plasir, France.
Luker Tumaco 65% & Noche 40%- Caramel with Mango-Passionfruit Pate de Fruit Yield: 96 pieces - 22.5 mm square cuts / 12.5” x 8.5” x ¼”
Over a 37 year career, Stanton has won many gold, silver, bronze and special recognition awards in many nationally and international culinary competitions. Named “Pastry Chef of the Millennium” by Paris Gourmet in 2000 for his contribution to the industry, Stanton has also served as the President of United States World Cup Pastry Team, winning America’s first Gold Medal Championship at Coupe du Monde de la Patisserie in 2001.
Mango and Passion Fruit Pate de Fruit Ingredients
Metric
US
Mango puree
400g
14.6ozs
Passion fruit ambient puree
200g
7.1ozs
Granulated sugar Apple pectin
30g
1ozs
7g
0.2ozs
230g
8.1ozs
Glucose syrup
40g
1.4ozs
Citric acid***
4g
0.1ozs
Granulated sugar
**4 ounces of hot distilled water mixed with 4 ounces of citric acid crystals. Boil water in microwavable container. Mix the solution with a rubber spatula. Once dissolved, store in a clean plastic container with cover.
1. Combine the mango and passion fruit puree in a sauce pot. Stir continuously over a medium heat, until the mixture boils. 2. Combine the granulated sugar and the apple pectin. Blend well before slowly adding it into the hot puree mixture. Stirring continuously until dissolved. 3. Mix in the granulated sugar and the glucose. Boil mixture and cook to 106˚C/ 223˚F. 22 Pastry & Baking North America
4. Add the citric acid. Mix well, for only a short time. Immediately pour into the 1/8” bar frames lined with a silicone sheet with a template drawing 12.5” x 8.5”, with a line through the middle of the 12.5”. Spread and level, before covering the surface with a silicone sheet. Level by using a rolling pin, roll onto the two 1/8” bars. Allow to set before removing the silicone sheet.
Luker Tumaco 65% & Noche 40% Caramel Ganache Ingredients
Metric
US
Heavy cream
120g
4.2ozs
Glucose syrup
40g
1.4ozs
Vanilla bean
½ bean
½ bean
Luker – Tumaco 65% dark chocolate 160g 5.6ozs Luker – noche 40% milk chocolate Caramel cream from isigny Unsalted butter Sea salt
240g 8.5ozs 80g
2.8ozs
35gozs
1.2ozs
22g
0.8ozs
1. Cmbine the heavy cream, the vanilla seed and pod in a sauce pot. Bring to a boil, before removing the vanilla pod. 2. Pour the hot mixture over both chocolates and glucose in a mixing bowl. Allow the hot cream to melt and dissolve the chocolates for a few minutes. 3. Using a rubber spatula, blend the mixture into a ganache. Add in the caramel cream, followed by the butter and the sea salt. Blend well with an immersion blender to a smooth crystallized consistency. 4. Pour the ganache into the prepared 12.5” x 8.5”x ¼ frame with the already prepared pate de fruit. Spread the ganache evenly and level with the top of the metal frame, used as a guide. Allow to crystallized until set.
5. Flip the ganache slab over (as illustrated) to precoat the top surface of the mango and passion pate de fruit with a thin layer of “pate a glacier brune” or tempered chocolate. Once the chocolate has set, turn the ganache over to its upright position with the ganache on the top surface. Cut the ganache in half, using the template guide to handle with ease. Using the “guitar” cutter, cut the slab into squares, using the 22.5mm x 22.5mm wire cutting frame. 6. Dip each square in the tempered Tumaco 65%, using a 2 or 3 prong dipping fork. Mark the top of each palet with a diagonal design, using the fork prong. Décorate with a small piece of cocoa nib to finish.
Caramel Ganache & Exotic Fruit Palet
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Fino de Aroma Inspired Recipes
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10. 1. Combine the mango and passion fruit puree over a medium heat. 2. Add the granulated sugar and the apple pectin. 3. Boil mixture and cook to 106˚C/ 223˚F. 4. Add the citric acid. Mix well. Pour into the 1/8” bar frames lined with a silicone sheet. 24 Pastry & Baking North America
5. Spread and level. 6. Cover surface with a silicone sheet. 7. Level by using a rolling pin. 8. Allow to set before removing the silicone sheet. 9. Cut pate to size. 10. Build 12.5” x 8.5” frame around pate.
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19. 11. Split open a vanilla seed. 12. Combine both chocolates and glucose in a bowl.
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13. Boil the heavy cream, the vanilla seed and pod in a sauce pot a remove vanilla pod. Pour the hot mixture over both chocolates and glucose in a mixing bowl. 14. Mix in caramel crème followed by the butter and the sea salt. 15. Blend well with an immersion blender. 16. Pour the ganache into the prepared 12.5” x 8.5”x ¼ frame with the already prepared pate de fruit. 17. Spread the ganache evenly. 18. Cover with silicone baking sheet. 19. Smooth out with rolling pin. 20. Once set, cut free from frame. 21. Slice across the middle with a chef ’s knife.
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22. Once again cover with silicone baking sheet.
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Fino de Aroma Inspired Recipes
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Using another pan to cover, flip the ganache slab over.
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Remove baking sheets.
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Coat the top surface of the mango and passion pate de fruit with a thin layer of “pate a glacier brune” or tempered chocolate.
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Once the chocolate has set, turn the ganache over to its upright position.
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Remove baking sheets.
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Using the “guitar” cutter, cut the slab into squares, using the 22.5mm x 22.5mm wire cutting frame.
29-30. Dip each square in the tempered Tumaco 65%, using a 2 or 3 prong dipping fork. 31.
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Mark the top of each palet with a diagonal design, using the fork prong. Décorate with a small piece of cocoa nib to finish.
