The Birch
- Level:
-
Difficult
#wow and #bonbon are closely related and draw inspiration from the beaver and the birch tree. Being an avid hiker, I have observed plenty of birch trees cut down by beavers to build their dams. The double mold represents my fascination with the shape of these beautiful trees and when you bite into the bonbon, the oozy birch syrup jam is reminiscent of tapping birch trees for their sap.
Birch syrup
Used products: Birch syrup
-
150 gbirch syrup
-
1 gagar agar
Preparation: Birch syrup
Mix it in a pot. Bring ingredients to a boil.
Let it cool and set. Blend it to a smooth jam
Raspberry ganache
Used products: Raspberry ganache
-
88 graspberry puree
-
48 gOr noir chocolate
-
19 ginverted sugar
-
25 gglucose
-
23 gbutter
Preparation: Raspberry ganache
Bring the raspberry puree, invert sugar and glucose to a boil and pour over the chocolate. emulsify.
Add butter
Pipeable crunch
Used products: Pipeable crunch
Preparation: Pipeable crunch
Bring the chocolate and cocoa butter to 40C
Add feuilletine and hazelnut paste.Mix with a spatula.
Crystallize to 30C
Assembly and finishing
Prep the mold with desired colours and cast
Pipe birch gel and raspberry gel and pipeable crunch on both sides of the mould and let it set. Fuse both sides together.
Use a clip to hold them in place
Comments