Blue, Blue Sky

Making the recipe

140 pieces

Frozen puree without added sugar Banana

Frozen puree without added sugar Kalamansi

Ingrédients

Banana puree without added sugar* – 200g
Kalamansi puree without added sugar* – 50g
Whipping cream 35% – 250g
Glucose – 50g
White chocolate – 1000g
Blue cocoa butter – 50g
White cocoa butter – 50g
Dark chocolate – 500g
*contains naturally occurring sugars

Bring the cream and the puree to boil.
Remove your saucepan from the heat and add the glucose and white chocolate while still hot.
Mix using a hand blender until you have a smooth texture.
You can add some coconut or other ingredient to personalize the recipe.
Temper the different cocoa butters.
Using a chocolate gun, spray the white cocoa butter into the mold to create a speckled effect, let it set.
Using a brush, apply the blue cocoa butter to create a “wave”, let it set again before pouring the tempered dark chocolate to create the thin shell.

Hans BAKKER

Hans Bakker is a renowned pastry chef known for his exceptional craftsmanship and innovative approach to classic pastry techniques, blending artistry with culinary expertise to create exquisite desserts.