Orange Honey Bouchée
- Level:
-
Easy
Florentin Nougatine
Used products: Florentin Nougatine
-
400 gfine sugar
-
200 gmilk
-
200 gglucose
-
500 gbutter
-
100 ghoney
-
40 gfinely grated orange zest
Preparation: Florentin Nougatine
Heat at 140°F/60°C
Used products: Florentin Nougatine
-
100 gfine sugar
-
10 gyellow pectin
Preparation: Florentin Nougatine
Add
Bring to a boil.
Used products: Florentin Nougatine
-
500 gcrushed chopped almonds
Preparation: Florentin Nougatine
Add in
Spread finely and bake at 356°F/180°C.
Dark Ganache
Used products: Dark Ganache
-
225 ginvert sugar
-
225 gbutter
-
38 gsorbitol
-
500 gthick cream
-
250 gfresh milk
Preparation: Dark Ganache
Bring to a boil
Used products: Dark Ganache
-
250 gCHF-p350OR
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.
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