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Boiron table advice


anonymouse
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I've been working with the Boiron purée recipe tables (chocolate and PdF, ice cream) - some good successes.  However the document is very terse and I wondered whether anyone who is experienced with these formulae might clarify what the expected result is:

 

- "Fruit ganaches" and "Fruit and caramel ganaches".  I think these are supposed to produce a ganache for cutting and enrobing, although when I tried it came out far too soft to be dipped???

 

- "Ganaches to be combined with fruit pastes" - I think these are to be layered above PdF and enrobed - is that right?

 

- "Chocolate molded sweets" - Are these intended to be served as is, ie moulded without a layer of couverture going into the mould first? However the instructions talk about pouring into a frame.

 

- "Fruity delight" - looks like a fairly light dessert to go into a parfait glass.  Has anyone done these and how do they turn out?  How do they compare to the sabayon-based ones in the Boiron ice cream book?

 

I'm going to start working through some of the ice creams next week and it will be interesting to see how these turn out.

 

Thanks for any advice.

 

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