Peanut & Ruby Bonbon
- Level:
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Medium
ELEMENT 1: PEANUT BUTTER MARSHMALLOW
Ingredients: ELEMENT 1: PEANUT BUTTER MARSHMALLOW
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5.3 ozsucrose
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0.6 ozinvert sugar
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1.8 ozwater
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0.4 ozgelatin
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2.4 ozwater
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1.8 ozinvert sugar
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1.8 ozpeanut paste
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0.1 ozsea 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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3.5 ozraspberry puree
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15.4 gragar agar
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0.8 ozgranulated 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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3.2 ozsugar
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3.2 ozMuscovado sugar
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3.7 ozHeavy Cream 35%
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1.7 ozunsalted butter
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4.4 ozCaramelia 36%
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15.4 grMaldon 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
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0.6 ozchopped hazelnuts
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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