Ingredients
- 300 gr. sugar
- 150 gr. glucose
- 400 gr. heavy cream, warmed
- 400 gr. apricot puree
- 80 gr. PreGel 5-Star Chef Pastry Select Peach-Mango Compound
- 150 gr. butter, room temperature
- 200 gr. white chocolate couverture
Method
- Combine the sugar and glucose and caramelize.
- Slowly add in the heavy cream to deglaze the caramel. Once all the cream is added, return to a full boil.
- Bring to a full boil the apricot puree and the 5-Star Chef Pastry Select Peach-Mango Compound and add to the cream mixture, bring to 106 °C.
- Leave to cool.
- Mix in the butter until combined, then add in the melted white chocolate.
- Pipe the ganache into moulded shells and allow to cool before closing.