Caramel, vanilla and soy sauce bonbon
- Level:
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Medium
Recipe for 4 moulds of 3 cm diameter half-sphere
Soy sauce reduction
Used products: Soy sauce reduction
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175 gsoy sauce
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25 gglucose syrup DE 44
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25 gsugar
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Q.S.glucose DE 60
Preparation: Soy sauce reduction
Mix all the ingredients together.
Cook over a low heat until a concentration of 75° Brix is achieved.
Mix the result with an equal part of glucose DE 60.
Vanilla caramel ganache
Used products: Vanilla caramel ganache
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230 g35% UHT cream
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1 piece(s)Madagascar vanilla
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40 gglucose syrup DE 44
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175 gcaramel powder
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1 gfine salt
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60 gNCB-HD702-BYEX
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20 gDeodorized anhydrous butter (99% fat)
Preparation: Vanilla caramel ganache
Bring the cream to boil with the sugars, salt, and scraped vanilla pods.
Leave to infuse for 10 minutes. Melt the chocolate and butter at 45°C.
Pour the infusion through a sieve directly onto the chocolate and emulsify until homogeneous using a stick blender. Temper the ganache at 30-31°C
Black paint
Used products: Black paint
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200 gNCB-HD702-BYEX
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12 gblack paint (cocoa butter and black colouring)
Preparation: Black paint
Melt the chocolate and cocoa butter separately at 40-50°C.
Mix together, add the colouring and blend until a homogeneous colour is achieved.
Caramel colour paint
Used products: Caramel colour paint
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200 g
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200 gNCB-HD702-BYEX
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4 gfat soluble green colouring
Preparation: Caramel colour paint
Melt the chocolate and cocoa butter separately at 40-50°C.
Mix together, add the colouring and blend until a homogeneous colour is achieved.
Zéphyr caramel white chocolate for lining
Assembly Lay out the trays in a cool space around 20/24°C or heat gently with a thermal gun.
Brush the moulds with a thin layer of the corresponding paints. Scrape the excess paint from the moulds.
Melt the white chocolate and temper correctly. Line the moulds and set aside for a few hours until it is correctly crystallised.
ipe a dot of soy reduction in the centre of the mould. Pipe the ganache and leave to crystallise for 24 hours.
Close the bonbons with more tempered chocolate, crystallise, unmould, package and store.
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