Short n' Sweet

Short n' Sweet

  • Good to go
  • Quick & easy (production)
  • Good for freezing
Level:
Medium
Makes:
~60 bonbons
Shelf life:
2 weeks
Conservation:
Room temperature

Coffee & Vanilla Praline

Ingredients

Preparation

  1. Combine the Hazelnut and Almond Paste 
  2. Caramelize the turbinado sugar to 175°C / 350°F
  3. Pour over the open prova vanilla beans, and fleur de sel
  4. 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

Preparation

  1. Mold hollow shells using tempered RB2
  2. Once crystallized, add 1.5g of bee pollen in each mold, followed by 1g of honey. 
  3. Combine the coffee & vanilla praline with RB2. Temper to 25°C
  4. Pipe into the hollow shells and allow to crystallize.
  5. Cap the bonbons with tempered RB2.

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