Mini Bonbon Hazelnut Praliné - Yuzu Marmalade

Christmas/New Year

Mini Bonbon Hazelnut Praliné - Yuzu Marmalade

Recipe components

Yuzu marmalade

IngredientsPreparation
  • 150g
    yuzu

Pierce yuzu and poach yuzu in salt water in order to remove bitterness

  • 15g
    sugar
  • 2g
    NH pectin

Mix together

  • 70g
    cane sugar
  • 40g
    glucose
  • 2g
    citric acid solution
  • 5g
    yuzu zest
  • 20g
    yuzu juice

Once yuzu are poached, cut in half, remove heart and seeds. Blend yuzu, sugar, pectin, and all remaining ingredients in Robot Coupe to marmalade consistency

Vacuum seal and poach at 90°C (194°F) in thermocirculator until cooked.

Morella Origin Hazelnuts Praliné

IngredientsPreparation

Melt together

  • 9g
    0% fat powdered milk
  • 225g
    Praliné 50% Piemont Hazelnuts

Mix

Crystallise hazelnut praline two ways:

1/ Melt Harmonie Lactée Milk Chocolate and Mycryo® Cocoa Butter together. Mix milk powder and Praliné 55% Noisettes Piémont. Mix the chocolate and praliné and use table top method to crystallise.
2/ Melt Harmonie Lactée Milk Chocolate and Mycryo® Cocoa Butter, crystallize. Mix milk powder and Praliné 55% Noisettes Piémont. With paddle attachment, add crystallized chocolate / cocoa butter. Pour in the praliné while mixing.

Assembly

IngredientsPreparation

Spray chocolate shell with crystallised coloured cocoa butter.

Mould shell with crystallised Harmonie Lactée Milk Chocolate.

Pipe a small amount of yuzu marmalade at bottom of shell.
Pipe crystallised Morella Origin Hazelnuts Praliné on top. Let it set.
Close shell with crystallised Harmonie Lactée Milk Chocolate and unmould.
Advice: you can substitute yuzu by lemon (with the same proportions).