Cherry & Ginger Bon Bon
Great combination of Callebaut 811, Cherry and ginger with a Pallet Feullentine crunch.
- Level:
-
Medium
- Makes:
-
30
- Shelf life:
-
3 weeks
- Conservation:
-
Refrigerator (3°C)
Cherry & Ginger Ganache
Ingredients: Cherry & Ginger Ganache
-
375 gCherry purée
-
20 gglucose
-
50 gsugar
-
6 gpectin
Preparation: Cherry & Ginger Ganache
1 Mix together Sugar & Pectin
2 Bring puree, ginger powder & glucose to the boil
3 Add pectin mix off the heat, while stirring
4 Cook out for 1 min
5 Allow to cool to 85C
6 Pour over Chocolate and mix till emulsified
7 Allow to cool to 29C & Pipe
Tools
- Whisk
- Piping Bag
- Mixing bowl (s)
- Scale
- Silpat
- Cutter
- Spatula(s)
- Pot
- Baking Tray
- Induction stove
Feuilletine Crunch
Ingredients: Feuilletine Crunch
Preparation: Feuilletine Crunch
Melt Chocolate and praline paste together
Mix in to Feuilletine
Spread 3mm thin, set & cut
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