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Bourgeonner - Hisashi Onobayashi


Exotic Yuzu Caramel

30 g trehalose
70 g sugar
25 g glucose syrup
60 g cream (35%)
42 g Fruit'Purée Mango Alphonso Capfruit
62.5 g Fruit'Purée Yuzu Capfruit
½ vanilla bean
½ cinammon stick
40 g butter (non-salted)
40 g Cacao Barry® Mycryo® Cocoa Butter

  1. Mix together cream, vanilla and cinnamon, and leave to infuse.
  2. Make caramel with trehalose, sugar and glucose syrup.
  3. Deglaze with warm cream infusion and emulsify.
  4. Leave to cool to 70°C, add Fruit'Purée Mango Alphonso Capfruit, Fruit'Purée Yuzu Capfruit, butter and cocoa butter, and emulsify with hand blender.
  5. When ganache reaches proper temperature, pipe into mould.
  1. Mix together cream and yuzu zest, and leave to infuse.
  2. Heat together with sorbitol and glucose syrup.
  3. Add chocolate, gianduja and Fruit'Elite "Nuts" Roasted hazelnut puree Capfruit, and emulsify.
  4. Add hazelnut liqueur and emulsify with hand blender.

Chocolate Pistolet

Green cocoa butter colouring
Yellow cocoa butter colouring
Cacao Barry® Gold Creative Powder

  1. Pre-crystallise cocoa butter colouring and spray into mould.
  2. Spray gold powder into mould.

Finishing and assembly:

  1. Fill moulded shell with exotic yuzu caramel and ganache noisette.
  2. Leave to crystallise and close with pre-crystallised chocolate.
  3. Place chocolate décor.