Peanut & Ruby Bonbon
- Level:
-
Medium
ELEMENT 1: PEANUT BUTTER MARSHMALLOW
Ingredients: ELEMENT 1: PEANUT BUTTER MARSHMALLOW
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150 gsucrose
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16 ginvert sugar
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50 gwater
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11 ggelatin
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68 gwater
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50 ginvert sugar
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50 gpeanut paste
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2 gsea salt
Preparation: ELEMENT 1: PEANUT BUTTER MARSHMALLOW
- Bloom the gelatine in cold water.
- Cook sucrose, invert sugar #1, water to 1150C.
- Pour over the invert sugar #2 and gelatine mass.
- Whip up to 45-500C.
- Add peanut paste (robot coupe), dark chocolate and sea salt just before done.
- Pour with frames greased with oil and placed on a silpat and flatten tops using a spatula if required.
ELEMENT 2: RASPBERRY GEL
Ingredients: ELEMENT 2: RASPBERRY GEL
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100 graspberry puree
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1 gagar agar
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22 ggranulated sugar
Preparation: ELEMENT 2: RASPBERRY GEL
- Bring puree, agar agar and sugar to a boil in a small pot.
- Refrigerate until cool before processing in a Vitamix blender until creamy.
ELEMENT 3: CARAMEL GANACHE
Ingredients: ELEMENT 3: CARAMEL GANACHE
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90 gsugar
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90 gMuscovado sugar
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105 gHeavy Cream 35%
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48 gunsalted butter
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126 gCaramelia 36%
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1 gMaldon salt
Preparation: ELEMENT 3: CARAMEL GANACHE
- Prepare a dry caramel with both sugars. Slowly add the warm cream, constantly mixing with a whisk. Once blended, add the butter and the salt, mix, and pour over the chocolate.
- Let it rest for one minute and use a spatula to create an emulsion.
- Let it rest overnight and mix with a Kitchen Aid until it is light and spongy.
- Extend on a silpat and freeze. Cut in the desired shape
ELEMENT 4: NOISETTE CRUNCH
Ingredients: ELEMENT 4: NOISETTE CRUNCH
Preparation: ELEMENT 4: NOISETTE CRUNCH
- Heat the chocolate at 40ºC.
- Add the cocoa praline and the hazelnut paste.
- Finish with the feuilletine.
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