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Creme Brulee Bonbon

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Ingredients

Gold Cocoa Butter To Taste
RENO X CIOCCOLATO BIANCO 28% To Taste

Preparation

In your polycarbonate mold, using your finger or a brush, swirl the tempered Cocoa butter to cover all sides. Clean any excess cocoa butter and let it set.
 
Fill your mold with tempered Reno X White, shake to remove any air bubbles. Then invert your mold and slightly shake to remove excess chocolate.
 
Scrape clean any excess chocolate to create your shell. Let crystalize.

Ingredients

CREME BRULEE g 70
milk g 250
liquid cream g 200

Preparation

Make as directed on package
 
Let sit in a silicone mould and refrigerate for at least 2 hours

Ingredients

sugar To Taste

Preparation

On a silicone baking mat, spread out a thin layer of granulated sugar
 
With a torch, carefully brulee the sugar to create little pieces of caramelized hardened sugar
 
Let cool and repeat the process as needed and set aside.

 

Ingredients

SINFONIA CIOCCOLATO CARAMEL ORO g 300
liquid cream g 150
honey g 15

Preparation

Bring your Cream and honey mixture to a boil
 
Then pour over your chocolate and mix with an immersion blender
Final composition
Take your set and chilled Crème brulee and using the paddle attachment mix till smooth
 
Then, pipe and fill about 2/3 of your chocolate shells
 
Sprinkle your torched sugar pieces on top of that (if your pieces are too big you can use a food processor to break into smaller pieces)
 
Pipe your Caramel Oro ganache at no more than 27* Celsius on top
 
Using tempered chocolate close your Bonbon and let crystalize.

 

Lindsey Malinowski
Lindsey Malinowski

Pastry Chef Americas

Recipe created for you by Lindsey Malinowski
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