Courtney Cormier Sesame Haiku Candy Bar

Posted by: UNION LEAGUE CLUB PHILADELPHIA PA

*This recipe has not been tested or edited by the AUI test kitchen.

Active Time

0 Hour
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Total Time

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Assembly

1.4 oz Sesame seed, black 40 g Sesame seed, black

0.4 oz Powdered sugar 11 g Powdered sugar

Water as Needed Water as Needed

0.1 oz Pectin Powder For Preserves, puree 3 g Pectin Powder For Preserves, puree (204325) (204325) Qty: 1

0.9 oz Granulated sugar 26 g Granulated sugar

2.8 oz Lychee 79 g Lychee

1.4 oz Strawberry puree 40 g Strawberry puree (583128) (583128) Qty: 1

2.1 oz Granulated sugar 60 g Granulated sugar

0.3 oz Glucose Syrup 9 g Glucose Syrup (505092) (505092) Qty: 1

0.0 oz Citric Acid Powder, solution 1 g Citric Acid Powder, solution (204220) (204220) Qty: 1

0.0 oz Salt 1 g Salt

6.6 oz Granulated sugar, puree 187 g Granulated sugar, puree

0.4 oz Sheet Gelatin, Gold 11 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

1.0 oz Vinegar, plum 29 g Vinegar, plum

2.6 oz Lychee 74 g Lychee

1.8 oz Strawberry puree 51 g Strawberry puree (583128) (583128) Qty: 1

2.8 oz Cremsucre Paste (Trimoline), 7kg, solution 79 g Cremsucre Paste (Trimoline), 7kg, solution (672020) (672020) Qty: 1

0.0 oz Salt 1 g Salt

0.2 oz Citric Acid Powder 6 g Citric Acid Powder (204220) (204220) Qty: 1

7.1 oz Couverture Dark Rondo, Felcor, 52%, 6Kg 201 g Couverture Dark Rondo, Felcor, 52%, 6Kg (750033) (750033) Qty: 1

Cocoa Butter Color - Black as Needed Cocoa Butter Color - Black as Needed (586052) (586052) Qty: 1

Cocoa Butter Color - White as Needed Cocoa Butter Color - White as Needed (586046) (586046) Qty: 1

Cocoa Butter Color - Red as Needed Cocoa Butter Color - Red as Needed (586050) (586050) Qty: 1

In a small saucepan combine the powdered sugar and a little water. Bring to a boil, add some sesame seeds, and stir on medium heat until caramelized. Spread onto a sheet pan to cool.
Mix the pectin with 25g sugar and set aside. In a small saucepan warm the purees, 60g sugar, and glucose. Whisk in the sugar and pectin mixture and bring to a boil, add the citric acid solution and salt. Leave covered and cool to 30C before piping into molds.
Mix the gelatin, vinegar, and 78g of Cremsucre Paste (Trimoline), 7kg in a mixing bowl with a whip attachment. Bring the purees, sugar, and rest of the Cremsucre Paste (Trimoline), 7kg to a boil and while the mixer is on, stream into the bowl. Whip until cooled to 32C; add in salt and citric acid solution. Once cooled to 31C, pipe immediately into molds.
Using a paintbrush, paint flowers with colored cocoa butters. Using white cocoa butter splatter the molds and airbrush black, let crystallize. Cast molds with tempered couverture and right before set sprinkle with caramelized sesame seeds, let set completely. Fill each cavity with about 4g of coulis and then pipe marshmallow right on top, making sure to leave a 2mm lip for capping. Leave to crystallize and then cap the molds with the same tempered 52% couverture. Place in the refrigerator for about 3-5 minutes to set and then tap the molds to release the chocolates. Store in an airtight container at 13-16C in a dark, dry place.