Orange Honey Bouchée

Used Cacao Barry products

Holidays/New Year

Level

level 1

Used Cacao Barry products

Ingredients	Preparation
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.

Ingredients	Preparation
225g invert sugar 225g butter 38g sorbitol 500g thick cream 250g fresh milk	Bring to a boil
250g CHF-p350OR 1250g Couverture - Alto El Sol 65% - pistoles - 1 kg bag 65%	Pour on
Mix. Let crystallize in a pot and poach when you get the good texture. Cover with a disc of Nougatine.

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