5/30/09

lychee pate de fruit...


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I have to admit that tempering the chocolate is not an easy job. It depends on many factors, type of chocolate, temperature, humidity, time etc. I'm still working on it.

Ingredients:

- 525 g lychee puree
- 17.5 g high methoxyl pectin
- 62.5 g sugar
- 555 g sugar
- 112.5 g glucose syrup
- 4.5 g tartaric acid
- 20 g lemon juice
- 10 g rose water
- 500 g 64% dark chocolate, tempered
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Preparation:
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1. Bring puree to 100 degrees F over a bain-marie.
2. Mix HM pectin with sugar and whisk into the puree.
3. Bring the mixture to a boil, whisk in the 555 g of sugar.
4. Add glucose syrup, continue cooking over low heat while stirring until the mixture reaches 222 degrees F.
5. Remove from the heat, add tartaric, lemon juice and rose water.
6. Pour over half sheet pan lined with oiled parchment paper, allow to set.
7. Cut into 1"x1" squares, dip each square in tempered dark chocolate.
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6 comments:

Y said...

Excellent photo, Thip!

bake in paris said...

Thip, to answer your previous question.... that thai dessert is called "thorng muwen krop" or "crispy golden roll" :-)

Regards
Kris

bake in paris said...

Thip, pate looks delicious! Just wondering where to get high methoxyl pectin and tartaric acid in Bangkok? What are these ingredients?

Regards
Kris

Thip said...

Thanks, Y and Kris.

BTW, Kris--I'm going to ask my Thai friend who owns the HardCore Bakery at Siam Paragon. She's a pastry chef, who graduated in baking program in LA.

bake in paris said...

Thanks, Thip!

Regards
Kris

Vanillaorchid said...

I love chocolate ka P'Thip.

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