Lollymanon (Created by Alexandre Bourdeaux and Patrick Aubrion - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Base: fresh vanilla Manon cream
1 vanilla bean
Boil the cream with the vanilla bean. Take away from the heat and leave to Infuse with the vanilla for at least 10 minutes.
|190 g fondant sugar||Pour the hot cream over the fondant sugar and beat up at medium speed.|
|As soon as the temperature has dropped to 45°C: add the butter under continuous beating at low speed until the mixture separates. Then shortly beat at high speed until the cream is light, smooth and homogenous.|
|Weigh off and divide in 3 parts: 200 g each.|
Raspberry Manon cream
150 g sugar
10 g lemon puree
Mix together and bring to the boil at 104°C. Leave to cool.
|200 g fresh vanilla Manon cream||Mix in 50 g of the raspberry cream.|
Chocolate Manon cream
|20 g extra-bitter chocolate Callebaut® 70-30-38||Melt at 45°C.|
|200 g fresh vanilla Manon cream||Add and mix together.|
Finishing and decoration
Use silicon Manon-shaped moulds. Pipe the fresh vanilla Manon cream in 1/3 of the mould shells. Pipe the raspberry Manon cream in 1/3 of the shells and the chocolate in the remaining 1/3. Stick lollipop sticks in the middle of each shell. Leave to harden in the freezer.
Unmould. Enrobe each lollipop with white chocolate Callebaut® Velvet and place them on corresponding tricolore striped white chocolate rounds: raspberry filling on red striped rounds; fresh vanilla filling on yellow striped rounds and chocolate Manon filling on black striped rounds.
Leave to harden and present in a lollipop-display.