Short n' Sweet
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Good to go
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Quick & easy (production)
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Good for freezing
- Level:
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Medium
- Makes:
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~60 bonbons
- Shelf life:
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2 weeks
- Conservation:
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Room temperature
Coffee & Vanilla Praline
Ingredients: Coffee & Vanilla Praline
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10.3 ozTurbinado sugar
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0.1 ozVanilla beans
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0.2 ozFleur de sel
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1.1 ozWhole coffee beans
Preparation: Coffee & Vanilla Praline
- Combine the Hazelnut and Almond Paste
- Caramelize the turbinado sugar to 175°C / 350°F
- Pour over the open prova vanilla beans, and fleur de sel
- Once cooled, process the caramel, prova vanilla and salt in a robot coupe along with the nut pastes to the desired consistency
Short n' Sweet Assembly
Ingredients: Short n' Sweet Assembly
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0.7 ozBee pollen
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0.7 ozHoney
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8.8 ozCoffee & vanilla praline
Preparation: Short n' Sweet Assembly
- Mold hollow shells using tempered RB2
- Once crystallized, add 1.5g of bee pollen in each mold, followed by 1g of honey.
- Combine the coffee & vanilla praline with RB2. Temper to 25°C
- Pipe into the hollow shells and allow to crystallize.
- Cap the bonbons with tempered RB2.
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