COLLABORATION

COLLABORATION

Level:
Difficult
Makes:
55 portions
This bonbon resembles a cocoa pod and has a shiny reddish-green cocoa butter coating. It contains layers of redcurrant gel spiced with thyme and gianduja made from roasted pumpkin seed. The crispy milk chocolate shell is infused with pumpkinseed oil from Őrség, a core ingredient in Hungarian culture and history. While I want to speak to the world through my creations, I don't want to forget my roots. I was born and raised in Hungary, and that's why I feature iconic Hungarian ingredients in my desserts. The COLLABORATION between traditions and cultures, through flavours from the past with a twist of tomorrow, is what my bonbon represents

Redcurrant – Thyme Gel

Used products: Redcurrant – Thyme Gel

  • 15.4 gr
    Water
  • 15.4 gr
    Citric acid

Preparation: Redcurrant – Thyme Gel

  1. Mix

Used products: Redcurrant – Thyme Gel

  • 7.1 oz
    Redcurrant Purée
  • 0.1 oz
    fresh thyme

Preparation: Redcurrant – Thyme Gel

  1. Infuse for 10 min
  2. Strain and rescale.
  3. Heat infused puree to 40 °C

Used products: Redcurrant – Thyme Gel

  • 0.7 oz
    dextrose

Preparation: Redcurrant – Thyme Gel

  1. Add

Used products: Redcurrant – Thyme Gel

  • 0.2 oz
    sugar
  • 0.2 oz
    Pectin Jaune

Preparation: Redcurrant – Thyme Gel

  1. Add at 45°C
  2. Mix and bring to boil.
  3. Add citric acid at the end.

Pumpkin Seed Gianduja

Used products: Pumpkin Seed Gianduja

  • 1.0 oz
    sugar
  • 6.0 oz
    pumpkin seeds

Preparation: Pumpkin Seed Gianduja

  1. Make a wet caramel by adding a small amount of water to the sugar and cooking to the desired colour.
  2. Pour on a Silpat™ and let it cool.
  3. Roast pumpkin seeds at 160°C for 16-20 minutes.
  4. Make a praliné with the caramel and 170 g Roasted Pumpkin seeds in a Thermomix®.

Used products: Pumpkin Seed Gianduja

Preparation: Pumpkin Seed Gianduja

  1. When the praliné is ready combine with
  2. Conch for 24 hours before use.

Pumpkin Seed Gianduja Ganache

Used products: Pumpkin Seed Gianduja Ganache

  • 3.9 oz
    cream

Preparation: Pumpkin Seed Gianduja Ganache

  1. Heat

Used products: Pumpkin Seed Gianduja Ganache

  • 6.0 oz
    Pumpkin seed gianduja (including Alunga 41% milk couverture)
  • 15.4 gr
    Maldon salt

Preparation: Pumpkin Seed Gianduja Ganache

  1. Pour over
  2. After piping the ganache into the mould, sprinkle with chopped, roasted pumpkin seeds.