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Makes 60 bars in a 34 × 34cm and 12mm thick frame
Recipe Step by Step
01
LEMON MARSHMALLOW
- 10g Gelatin powder 220 Bloom
- 20g Water for the gelatin
- 5g Lemon zest
- 90g Lemon juice
- 40g Invert sugar
- 130g Sugar
- 60g Invert sugar
- 355g Total weight
Rehydrate the gelatin with water.
Infuse the zest in the lemon juice for approx. 10 minutes, then strain it through a fine sieve.
Add the smaller portion of invert sugar and the sugar before cooking the mixture at 230°F (110°C).
In the bowl of a stand mixer, pour the cooked syrup into the remaining invert sugar and the bloomed gelatin.
Melt the hydrated gelatin in a microwave, then combine it with the warm sugar and beat it until a ribbon forms.
Allow to cool to 95/105°F (35/40°C).
Infuse the zest in the lemon juice for approx. 10 minutes, then strain it through a fine sieve.
Add the smaller portion of invert sugar and the sugar before cooking the mixture at 230°F (110°C).
In the bowl of a stand mixer, pour the cooked syrup into the remaining invert sugar and the bloomed gelatin.
Melt the hydrated gelatin in a microwave, then combine it with the warm sugar and beat it until a ribbon forms.
Allow to cool to 95/105°F (35/40°C).
02
CRISPY WHEAT FLAKE CEREAL CRISP
- 480g AZÉLIA 35%
- 150g Crispy wheat flake cereal
- 630g Total weight
Temper the Azélia couverture.
Add the crispy wheat flake cereal and use immediately.
Add the crispy wheat flake cereal and use immediately.
Assembly and finishing
Make the mix for the crispy wheat flake cereal crisp and pour it into a 34 × 34cm frame (depth: 4mm) coated with tempered milk couverture.
Put two 4mm ganache frames on top of the thin mix.
Pour the whipped marshmallow into the frames.
Leave to set for 24 hours at 60°F (17°C) and at 60% relative humidity.
Use a guitar cutter to slice the assembly into 22.5 × 80mm rectangles.
Coat the bars with Azélia couverture and decorate them with crushed roasted hazelnuts before the chocolate sets.