Bushido bonbon by Erik Van der Veken - Technical advisor at Redmond Fine Foods
Erik Van der Veken is sharing with us his recipe for the Bushido bonbon which he presented at Catex. He says: "It hits all the taste buds with a bit of heat, acidity, saltiness, sweetness, bitterness and umami; It’s the kind of bonbon that makes people go “what on earth am I tasting??”
Dosage
Recipe for approx. 4 "half sphere" moulds
Yuzu Koshu gel
Soy ganache
Caramelised Sesame base
Cacao Barry products used:
Cacao Barry Origine dark couverture Fleur de Cao 70%
Cacao Barry Plantation couverture Alto el sol 65%
IBC black cocoa butter
Cacao Barry Pureté milk couverture Alunga 41%
Yuzu Kosho gel
Yuzu juice (capfruit)
150g
Caster sugar
20g
Pectin NH
3g
Brown sugar
80g
Glucose
40g
Citric acid solution
5g
Red Yuzu Kosho
15g
Make a dry mix of the caster sugar and Pectin NH
Heat the Yuzu puree & Yuzu Kosho to 40 °C and add in the sugar/pectin mix
Add brown sugar and glucose and bring to a boil and cook for 3 minutes
Take off the heat and whisk in the citric acid solution
Blend using a stick blender and leave to cool over night
Soy Ganache
Alto el Sol 65% 180g
Cream 35%
110g
Japanese soy sauce
30g
butter
45g
inverted sugar
15g
glycerin
15g
Heat the cream with the glycerin and inverted sugar
When at 80 °C pour over the Alto el Sol and emulsify using a stick blender.
Blend in the soy sauce and the butter
Caramelised Sesame base
Light brown sugar
185g
water
45g
salt
3.5g
Sesame seeds
150g
Alunga 41%
100g
Boil the light brown sugar and water to 130 °C
Take off the heat and mix in the sesame seeds and mix cold until the sesame seeds are covered in crystallized sugar
Return to a low heat, add the salt and slowly caramelize the sugar whilst constantly stirring
When a gold brown colour of the sugar is reached and starts to smoke lightly take of the heat and pour out the mix onto a silpat to cool
When cold blend in a Robot Coupe until a paste is reached (à l’Ancienne)
Mix with tempered Alunga chocolate
Assembly
Fleur de Cao 70%
Prepare the half sphere moulds by spraying with IBC black cocoa butter
Line the shells with Fleur de Cao 70%
Pipe a dot of the Yuzu Kosho gel followed by a thin layer of Soy ganache and leave to set
Lastly pipe a thin layer of the Sesame/Alunga paste and leave to set.
Close the moulds with tempered Fleur de Cao 70%
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