Bourgeonner
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
- 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'Purée Mango Alphonso Capfruit, Fruit'Purée Yuzu Capfruit, butter and cocoa butter, and emulsify with hand blender.
- When ganache reaches proper temperature, pipe into mould.
Ganache Noisette
75 g Cacao Barry® Milk Gianduja Plaisir Lenôtre
150 g Cacao Barry® Origin milk chocolate couverture Papouasie 35% cocoa
70 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa
75 g Fruit'Elite "Nuts" Roasted hazelnut puree Capfruit
140 g cream (38%)
30 g glucose syrup
30 g sorbitol
13 g hazelnut liqueur
Zest of 1 yuzu fruit
- Mix together cream and yuzu zest, and leave to infuse.
- Heat together with sorbitol and glucose syrup.
- Add chocolate, gianduja and Fruit'Elite "Nuts" Roasted hazelnut puree Capfruit, and emulsify.
- Add hazelnut liqueur and emulsify with hand blender.
Chocolate Shell
700 g Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa
300 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa
Mix together, pre-crystallise and mould into shell.
Chocolate Pistolet
Green cocoa butter colouring
Yellow cocoa butter colouring
Cacao Barry® Gold Creative Powder
- Pre-crystallise cocoa butter colouring and spray into mould.
- Spray gold powder into mould.
Chocolate Décor
Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa
Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa
Bronze powder
Pre-crystallise and shape.
Finishing and assembly:
- Fill moulded shell with exotic yuzu caramel and ganache noisette.
- Leave to crystallise and close with pre-crystallised chocolate.
- Place chocolate décor.