recipe
Cinnamon caramel ganache
Frédéric Hawecker
Recipe in 3 steps
Cinnamon ganache
1| 35% fat UHT cream | 225 g | 32.1 % |
| Sucrose | 45 g | 6.4 % |
| Cinnamon (stick) | - | 0.0 % |
| 60DE glucose syrup | 14 g | 2.0 % |
| Sorbitol powder | 35 g | 5.0 % |
| Dark chocolate CARUPANO 70% | 104 g | 14.8 % |
| Milk chocolate TANNEA 43% | 277 g | 39.5 % |
| Total | 700g | 100% |
Bring the cream and cinnamon stick (8%) to the boil Caramelize the sugar without water then lower the temperature with the hot liquid. Filter and reweigh the sugar and cream total. Add the other sugars and heat to 65°C. Pour over the couverture and emulsify well. Pour into a frame at 30°C. |
Speculoos praliné
2| HAZELNUT PRALINE 50% Smooth | 355 g | 50.6 % |
| COCOA BUTTER | 70 g | 9.9 % |
| Milk chocolate TANNEA 43% | 35 g | 4.9 % |
| Speculoos | 227 g | 32.3 % |
| Gingerbread spices | 7 g | 0.9 % |
| Magic temper cocoa butter | 7 g | 0.9 % |
| Total | 701g | 100% |
Melt the couverture and cocoa butter. Crystallize at 31°C. Mix with the praliné at 17°C. Add the speculoos mixed with the spices, check the temperature and pour into a frame over the cinnamon ganache. Leave to crystallize, divide with the guitar cutter, then coat. |
Speculoos
3| Brown sugar | 355 g | 35.5 % |
| Dairy butter | 235 g | 23.5 % |
| T55 flour | 235 g | 23.5 % |
| Egg whites | 140 g | 14.0 % |
| Salt | 5 g | 0.5 % |
| 4 spices mix | 30 g | 3.0 % |
| Total | 1000g | 100% |
Place all the ingredients in a mixer. Mix to get a creamy paste. Spread finely between two sheets of baking paper. Freeze, remove the top sheet and cook at 150°C for around 20 min |