Orange Honey Bouchée
- Level:
-
Easy
Florentin Nougatine
Used products: Florentin Nougatine
-
400 gFine sugar
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200 gMilk
-
200 gGlucose
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500 gButter
-
100 gHoney
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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
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225 gInvert sugar
-
225 gButter
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38 gSorbitol
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500 gThick cream
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250 gFresh milk
Preparation: Dark Ganache
Bring to a boil
Used products: Dark Ganache
-
250 gChf-p350or
-
1250 gChd-s1zpebio
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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