Zéphyr Caramel Bonbon with pear and sage

Zéphyr Caramel Bonbon with pear and sage

Level:
Easy

Pear and sage ganache

Used products: Pear and sage ganache

  • 20 g
    chopped sage
  • 100 g
    35% cream

Preparation: Pear and sage ganache

Infuse for at least 20 min.

Used products: Pear and sage ganache

  • 200 g
    pear puree

Preparation: Pear and sage ganache

Combine with

Bring to a boil.

Preparation: Pear and sage ganache

Pour over

Used products: Pear and sage ganache

  • 25 g
    butter

Preparation: Pear and sage ganache

Add

Emulsify and crystalize.
Spray bonbon shells green and black.
Fill with Zephyr™ Caramel white chocolate. Fill shells with pear and sage ganache.