Bourgeonner

Molded bonbons

Bourgeonner

Created by
  • Hisashi Onobayashi
    Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo
Level
level 3
Recipe components

Exotic Yuzu Caramel

IngredientsPreparation
  • 30g
    trehalose
  • 70g
    sugar
  • 25g
    glucose syrup
  • 60g
    35% cream
  • 42g
    mango puree
  • 62g
    yuzu puree
  • 0.5bean(s)
    vanilla
  • 1
    cinnamon stick
  • 40g
    unsalted butter

Mix together cream, vanilla and cinnamon, and leave to infuse.
Make caramel with trehalose, sugar and glucose syrup.
Deglaze with warm cream infusion and emulsify.
Leave to cool to 70°C, add  fruit purees, butter and cocoa butter, and emulsify with hand blender.
When ganache reaches proper temperature, pipe into mould.

Ganache Noisette

IngredientsPreparation

Mix together cream and zest of 1 yuzu, and leave to infuse.
Heat together with sorbitol and glucose syrup.
Add chocolate, gianduja and roasted hazelnut puree, and emulsify.
Add hazelnut liqueur and emulsify with hand blender.

Chocolate Shell

IngredientsPreparation

Mix together, pre-crystallise and mould into shell.

Chocolate Pistolet

IngredientsPreparation
  • Q.S.
    yellow colourant powder
  • Q.S.
    gold powder
  • Q.S.
    green colourant powder

Pre-crystallise cocoa butter colouring and spray into mould.
Spray gold powder into mould.

Chocolate Decoration

IngredientsPreparation

Pre-crystallise and shape.

Assembly

Fill moulded shell with exotic yuzu caramel and ganache noisette.
Leave to crystallise and close with pre-crystallised chocolate.
Place chocolate décor.