The Red

Used Cacao Barry products
Molded bonbons

The Red

Created by
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
Level
level 3

NY Borough: Manhattan
Red Pepper/Strawberry confit - white chocolate Zephyr™
Cheesecake Ganache
Chocolate used: Zéphyr™ White Chocolate
Flavors: Red Pepper / Strawberry confit - white chocolate Zéphyr™ Cheesecake Ganache
Inspiration: Back in France, the best Cheesecake I had was the traditional New York style recipe. When I was asked to create a bonbon for the W50B in New York, the cheesecake
flavors automatically came to mind. To add a seasonal touch, strawberry was a natural flavor combination. Inspired by my work on ‘Invasion of the plants’ I wanted to keep this direction and add a twist to the famous Strawberry New York Style Cheesecake with Red peppers.

Used Cacao Barry products
Recipe components

Red pepper confit

IngredientsPreparation
  • 100g
    pepper puree
  • 10g
    sugar
  • 20g
    glucose
  • 1g
    yellow pectin
  • 8g
    sugar
  • 1g
    tartaric acid

Bake the peppers in a 200ºC oven until completely colored. Reserve covered with plastic wrap.
Once lukewarm, peel off the skin, reserving some of the burnt skin.
Place the peppers together with that bit of skin in a food processor and blend to a smooth purée.
Pass through a cloth and allow to reduce over a low heat to obtain a texture similar to that of tomato concentrate.
Mix the water and glucose with the purée. Heat and add a small part of the sugar previously reserved to be mixed with the pectin.
Bring to a boil, add the tartaric acid and allow to cool.

Cheesecake ganache

IngredientsPreparation
  • 185g
    Philadelphia type cream cheese
  • 70g
    water
  • 50g
    cream
  • 2g
    soy lecithin
  • 15g
    sorbitol
  • 2g
    powdered yogurt
  • 20g
    cocoa butter

Melt the white chocolate together with the cocoa butter.
Heat the cheese with the cream and water to dissolve and blend this mixture with the lecithin, sorbitol and yogurt. Pour over the chocolate and process with a hand blender to emulsify.
Allow the ganache to crystallize and cast into a hemisphere mold.

Finishing

Measurements per bonbon: 0.3 g of strawberry purée, 2 g of pepper confit and 3 g of cheesecake ganache.
Make the shells using half Elysée chocolate and half Alto el Sol chocolate. For decoration, red cocoa butter spotted with white cocoa butter and crown with a pâte sucré disk, 2 mm thick and 9 mm wide.

0,92 AW.
Use-by date: 2 weeks.
Mold: mini hemisphere bonbon.