Zéphyr Caramel Bonbon with pear and sage

Used Cacao Barry products
Moulded bonbons

Zéphyr Caramel Bonbon with pear and sage

Created by
  • Daniel Stubbe
    Stubbe Chocolates
Level
level 1
Used Cacao Barry products
Recipe components

Pear and sage ganache

IngredientsPreparation
  • 20g
    chopped sage
  • 100g
    35% cream

Infuse for at least 20 min.

  • 200g
    pear puree

Combine with

Bring to a boil.

Pour over

  • 25g
    butter

Add

Emulsify and crystalize.
Spray bonbon shells green and black.
Fill with Zephyr™ Caramel white chocolate. Fill shells with pear and sage ganache.