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Bonbon Limousin
Ingredients:
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Dark couverture
Favorites
Mi-Amère - Milk couverture Ambre Java™
Bonbon 1
| Preparation | Ingredients |
| Bring to a boil | 210 g cream 35% fat
100 g liquid glucose |
| Pour over | 280 g dark couverture
Favorites Mi-Amère
280 g milk couverture Ambre Java |
| Leave to cool down to 28°C | |
| Add | 70 g cognac |
| Fil at 25°C max. |
Bonbon 2
| Preparation | Ingredients |
| 1. Bring to a boil | 190 g cream 35% fat
50 g liquid glucose |
| 2. Pour over | 375 g milk couverture Ambre Java |
| 3. Mix | 300 g chestnut paste |
| Mix 1 et 2. Add 3 | 75 g cognac |
| Cool down to 25°C then decorate |