Bourgeonner
- Level:
-
Difficult
Exotic Yuzu Caramel
Used products: Exotic Yuzu Caramel
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30 gtrehalose
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70 gsugar
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25 gglucose syrup
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60 g35% cream
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42 gmango puree
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62 gyuzu puree
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0.5 beans(s)vanilla
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1/2cinnamon stick
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40 gunsalted butter
Preparation: Exotic Yuzu Caramel
Mix together cream, vanilla and cinnamon, and leave to infuse.
Make caramel with trehalose, sugar and glucose syrup.
Deglaze with warm cream infusion and emulsify.
Leave to cool to 70°C, add fruit purees, butter and cocoa butter, and emulsify with hand blender.
When ganache reaches proper temperature, pipe into mould.
Ganache Noisette
Used products: Ganache Noisette
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75 gGIM-P1PLAIS-LN
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75 groasted hazelnut puree
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140 g38% cream
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30 gglucose syrup
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30 gsorbitol
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13 ghazelnut liqueur
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yuzu zest
Preparation: Ganache Noisette
Mix together cream and zest of 1 yuzu, and leave to infuse.
Heat together with sorbitol and glucose syrup.
Add chocolate, gianduja and roasted hazelnut puree, and emulsify.
Add hazelnut liqueur and emulsify with hand blender.
Chocolate Shell
Used products: Chocolate Shell
Preparation: Chocolate Shell
Mix together, pre-crystallise and mould into shell.
Chocolate Pistolet
Used products: Chocolate Pistolet
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Q.S.yellow colourant powder
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Q.S.gold powder
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Q.S.green colourant powder
Preparation: Chocolate Pistolet
Pre-crystallise cocoa butter colouring and spray into mould.
Spray gold powder into mould.
Chocolate Decoration
Used products: Chocolate Decoration
Preparation: Chocolate Decoration
Pre-crystallise and shape.
Assembly
Fill moulded shell with exotic yuzu caramel and ganache noisette.
Leave to crystallise and close with pre-crystallised chocolate.
Place chocolate décor.
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