Bonbon Rose Saffron
- Level:
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Easy
- Makes:
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Recipe for 260 bonbons of 5g each, uses 6 mini bonbon half-sphere 2,cm moulds
Saffron Rose Ganache
Used products: Saffron Rose Ganache
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11.5 ozcream
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5pistills saffron
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0.7 ozrose water
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0.9 ozbutter
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1.1 ozcocoa butter
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2.1 ozalmond paste 65%
Preparation: Saffron Rose Ganache
Infuse the saffron in rose water overnight.
Strain and reserve the saffrn and place in the proofer to dry out. (To be used for the shell crushed)
Heat the cream, almond paste, butter and vanilla pod.
Pour ouver Zephyr™ white chocolate at 30°C.
Emulsify
Zephyr Shell
Used products: Zephyr Shell
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0.5 ozcrushed dry saffron
Preparation: Zephyr Shell
Temper and mould the shells after sprinkling crushed saffron.
Pipe 3.5g of saffron rose ganache in the shells.
Leave to set and close the shell with tempered Zephyr™ white chocolate.
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