| For the Lychee Caramel: |
| • | 113 g. The Perfect Purée Lychee Puree, thawed |
| • | 50 g. granulated sugar |
| • | 20 g. glucose |
| • | 10 g. butter |
| • | 2 g. citric acid solution |
| |
| Method for the Lychee Caramel: |
| 1. | Combine the sugar and glucose in a saucepan. Bring the sugars to a light caramel. |
| 2. | Heat the Lychee Puree to a steamy hot, but not boiling temperature. |
| 3. | Lowering the heat, deglaze the light caramel with the heated Lychee Puree and emulsify. |
| 4. | Add the citric acid and butter while stirring. |
| 5. | When the butter is melted, increase the heat and cook the caramel to 230°F. |
| 6. | Pour into a bowl and cool to 90°F. |
| 7. | Pipe the caramel halfway into a white shell. Let it set 2-3 hours before adding the next filling. |
| |
| For the Mango Caramel: |
| • | 73 g. The Perfect Purée Mango Puree, thawed |
| • | 40 g. The Perfect Purée Lychee Puree, thawed |
| • | 50 g. granulated sugar |
| • | 20 g. glucose |
| • | 2 g. citric acid solution |
| • | 10 g. butter |
| |
| Method for the Mango Caramel: |
| 1. | Combine the sugar and glucose in a saucepan. Bring the sugars to an amber caramel color. |
| 2. | Heat the Mango Puree and Lychee Puree to a steamy hot, but not boil temperature. |
| 3. | Lowering the heat, deglaze the amber caramel with the heated Mango and Lychee Puree and emulsify. |
| 4. | Add the citric acid solution and butter while stirring. |
| 5. | Pour into a bowl and cool to 90°F. |
| 6. | Pipe the caramel into the while chocolate shell and let sit 12 hours before capping. |
