Sarrasin drop
- Level:
-
Difficult
TOPIC OF YOUR CHOICE: I worked with buckwheat for my chocolate bonbon. because this product is at the centre of farming history in Brittany. FLAVOURS IN YOUR CREATION: dark chocolate shell milky ganache infused with sobacha (buckwheat tea) crispy buckwheat nougatine buckwheat praliné INSPIRATION BEHIND YOUR CREATION: For this creation I sought inspiration in typical flavours from my region, Brittany, which is a mainly agricultural region. As a farmer’s son, I grew up surrounded with buckwheat fields that my dad grew. I decided to honour buckwheat in my creation by working it in different textures. The shape of the bonbon reminds of a water drop touching a pebble, as we have in our rivers.
Sobacha Ganache
Used products: Sobacha Ganache
-
63 g35% cream
-
20 gSobacha
-
5 gglucose DE 60
-
5 gchurned butter 82% fat
-
5 gCB
Preparation: Sobacha Ganache
Infuse cream and Sobacha. Filter.
Heat up the infusion with Glucose and butter, then pour on Elysée 36% Chocolate and Alto el Sol 65% Chocolate.
Mix and pipe when the temperature is at 31°C.
Buckwheat nougatine
Used products: Buckwheat nougatine
-
20 gglucose DE 60
-
20 gCassonade
-
20 gCassonade
-
19 gchurned butter 82% fat
-
28 gbuckwheat silvers
Preparation: Buckwheat nougatine
Heat up Glucose, add Cassonade and butter.
Cook, then add the buckwheat slivers.
Sobacha praliné
Used products: Sobacha praliné
-
38 gSesame and sobacha praline
Preparation: Sobacha praliné
Mix the praliné with Elysée 36% chocolate, pipe at 28°C.
Assembly and finishing
In the top shell , pipe Sobacha Ganache.
In the second shell, pipe the praliné then add the nougatine disc.
Assemble the 2 sides.
Comments