PABANA AND PEANUT BONBON or hazelnut
Difficulty level
Ingredients
| BURRO DI CACAO - COLORED RED, TEMPERED AT 28°C | To Taste |
| BURRO DI CACAO - COLORED ORANGE, TEMPERED AT 28°C | To Taste |
| BURRO DI CACAO - COLORED GREEN, TEMPERED AT 28°C | To Taste |
| SINFONIA CIOCCOLATO BIANCO 33% | To Taste |
Preparation
In a polycarbonate mold chilled at 18°C,
Spray one end of the mold with the green cocoa butter, using a compressor and an airbrush, then let it crystallize.
Spray one end of the mold with the red cocoa butter, using a compressor and an airbrush, then let it crystallize.
Spray the entire mold with the orange cocoa butter, wipe off the excess and let it crystallize.
Lastly, the mold with the white cocoa butter, clean the excess and let it crystallise.
Ingredients
| Pabana purée - o passion fruit puree | 200 |
| GLUCOSIO | g 240 |
| - acido citrico - IN SOLUTION (50/50) | g 3 |
| lime zest | g 3 |
Preparation
Bring the puree and glucose to 75°Brix in a small saucepan.
Once the Brix level has been reached, add the lime zest and citric acid and leave to cool overnight.
Ingredients
| SINFONIA CIOCCOLATO BIANCO 33% | g 250 |
| sunflower seed oil | g 45 |
| JOYPASTE NOCCIOLINA | g 60 |
| CARAMELIZED ALMOND PIECES | g 30 |
Preparation
Temper the chocolate at 28.5°C, add the oil and the hazelnut Joypaste and the Caramelized Almonds.
Ingredients
| SINFONIA CIOCCOLATO BIANCO 33% | g 200 |
| JOYPASTE NOCCIOLA ITALIA | g 100 |
Preparation
melt the chocolate and add the joypaste nocciola italia, temper and fill the praline
Then proceed with the filling by creating a layer of pabana gel and one of Cremino.
Close with the white chocolate Sinfonia.
Pastry Chef
