Orange Honey Bouchée

Orange Honey Bouchée

Level:
Easy

Florentin Nougatine

Used products: Florentin Nougatine

  • 14.1 oz
    fine sugar
  • 7.1 oz
    milk
  • 7.1 oz
    glucose
  • 1.1 lb
    butter
  • 3.5 oz
    honey
  • 1.4 oz
    finely grated orange zest

Preparation: Florentin Nougatine

Heat at 140°F/60°C

Used products: Florentin Nougatine

  • 3.5 oz
    fine sugar
  • 0.4 oz
    yellow pectin

Preparation: Florentin Nougatine

Add

Bring to a boil.

Used products: Florentin Nougatine

  • 1.1 lb
    crushed chopped almonds

Preparation: Florentin Nougatine

Add in

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

Dark Ganache

Used products: Dark Ganache

  • 7.9 oz
    invert sugar
  • 7.9 oz
    butter
  • 1.3 oz
    sorbitol
  • 1.1 lb
    thick cream
  • 8.8 oz
    fresh milk

Preparation: Dark Ganache

Bring to a boil

Used products: Dark Ganache

  • 8.8 oz
    CHF-p350OR
  • 2.8 lb
    CHD-P65ALTOBIO

Preparation: Dark Ganache

Pour on

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