The Arabian Serenity
- Level:
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Difficult
- Makes:
-
50 portions
Arabian lemon scented caramel banana and crunchy Hazelnut praline bonbon "With this Bonbon, I tried to bring the tangy flavor of Arabian lemon combined with banana and to uplift the contrast with crunchy hazelnut praline"
Banana Ganache
Used products: Banana Ganache
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59 gBanana purée
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30 gsoya milk
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18 glemon puree
Preparation: Banana Ganache
Boil
Used products: Banana Ganache
Preparation: Banana Ganache
Add
Used products: Banana Ganache
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7 gbutter
Preparation: Banana Ganache
Then
Boil puree and milk together.
Add CACAO BARRY EXTRA BITTER GUAYAQUIL 64% and ALUNGA 41% chocolate to the above mixture and blend it well.
Finally add butter and mix it well.
Keep it at room temperature in the container.
Hazelnut crunch
Used products: Hazelnut crunch
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40 ghazelnut nibs
Preparation: Hazelnut crunch
Roast
Used products: Hazelnut crunch
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7 gdemerara sugar
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7 gisomalt
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2 gkinako
Preparation: Hazelnut crunch
Caramel
Used products: Hazelnut crunch
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30 ghazelnut paste
Preparation: Hazelnut crunch
Add
Roast the hazelnut nibs.
Make the dry caramel with isomalt and demerara sugar and kinako.
Once golden color come add hazelnut nibs.
Final add ALUNGA 41% and hazelnut paste mix it well.
Keep it at room temperature in the container.
Lemon banana caramel
Used products: Lemon banana caramel
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12 gisomalt
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6 gdemerara sugar
Preparation: Lemon banana caramel
Caramel
Used products: Lemon banana caramel
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30 glemon juice
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60 gbanana(s)
Preparation: Lemon banana caramel
Add
Used products: Lemon banana caramel
Preparation: Lemon banana caramel
Then
Make the dry caramel with isomalt and demerara sugar.
Once golden color come add lemon juice and banana puree.
Final add ZEPHYR 34% chocolate and blend it well.
Keep it at room temperature in the container.
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