Cygnus

Moulded Chocolate Bonbon

Cygnus

Created by
  • Yassine Lamjarred
Level
level 3
Dosage
Recipe for 250 pieces
Recipe components

Passion fruit Ganache with mint

IngredientsPreparation
  • 125g
    whipped cream
  • 5leaf/leaves
    mint
  • 25g
    glucose
  • 50g
    passion fruit paste
  • 15g
    butter
  • 275g

Bring cream, mint leaves, glucose, passion fruit paste and butter to a boil. Brew until about 30°C. Pour mixture through a sieve onto the pre-crystallised chocolates.

Caramel Yuzu Mandarin

IngredientsPreparation
  • 250g
    sugar
  • 25g
    glucose
  • 200g
    whipped cream
  • 30g
    mandarin juice
  • 20g
    yuzu juice
  • 1piece(s)
    mandarines
  • 1zest
    lemon
  • 0,5g
    salt
  • 75g
    butter
  • 150g

Caramelize the sugar with glucose until you get a nice brown color. Deglaze with the cream, then with the mandarin juice and yuzu juice. Add the chopped orange and the lemon peel and salt. Infuse, pour the caramel through a sieve on pre-crystallised chocolate and butter.

Crispy Praliné

IngredientsPreparation

Melt the two chocolates, add the hazelnuts praline and the vanilla pod. Then the hazelnuts, the cornflakes well crushed.