recipe
Fig-quince bites
Frédéric Hawecker
Recipe in 2 steps
Fig-quince
1| Fresh quince | 431 g | 17.2 % |
| Dried figs | 431 g | 17.2 % |
| Water | 471 g | 18.8 % |
| Sucrose | 314 g | 12.5 % |
| Sucrose | 94 g | 3.7 % |
| Pectin NH | 19 g | 0.7 % |
| Sucrose | 506 g | 20.2 % |
| 60 DE glucose syrup | 188 g | 7.5 % |
| Citric acid solution (50/50) | 44 g | 1.7 % |
| Total | 2498g | 100% |
Make a syrup with the water and sugar. Place the dried figs in the syrup and let them swell for 30 min. Add the quince. Heat to 60°C, then add the sugar and pectin. Bring to the boil and add the final sugar and the glucose. Heat to 78 Brix, then add the citric acid solution. Mix well, then pour into the moulds. |
Lemon praliné
2| PROVENCE ALMONDS PRALINE 60% | 817 g | 81.6 % |
| Milk chocolate TANNEA 43% | 82 g | 8.1 % |
| COCOA BUTTER | 82 g | 8.1 % |
| Magic temper cocoa butter | 9 g | 0.8 % |
| Lemon zest | 11 g | 1.0 % |
| Total | 1001g | 100% |
Mix the praliné with the zest. Add the melted Tannea® milk chocolate and cocoa butter mixture. Add the Magic Temper cocoa butter. Check the temperature is 24°C. Once the praliné has cooled, pour it over the fig-quince jelly. Turn it over, leave to dry for 24h, then divide into portions. Leave to dry another 24h, then coat. |