Orange Honey Bouchée

Used Cacao Barry products
Christmas/New Year

Orange Honey Bouchée

Level
level 1
Used Cacao Barry products
Recipe components

Florentin Nougatine

IngredientsPreparation
  • 400g
    fine sugar
  • 200g
    milk
  • 200g
    glucose
  • 500g
    butter
  • 100g
    honey
  • 40g
    finely grated orange zest

Heat at 140°F/60°C

  • 100g
    fine sugar
  • 10g
    yellow pectin

Add

Bring to a boil.

  • 500g
    crushed chopped almonds

Add in

Spread finely and bake at 356°F/180°C.

Dark Ganache

IngredientsPreparation
  • 225g
    invert sugar
  • 225g
    butter
  • 38g
    sorbitol
  • 500g
    thick cream
  • 250g
    fresh milk

Bring to a boil

Pour on

Mix.
Let crystallize in a pot and poach when you get the good texture.
Cover with a disc of Nougatine.