Difficulty level
Ingredients
| RENO LATTE 34% | g 280 |
| liquid cream | g 200 |
| honey | g 35 |
Preparation
Form the ganache by bringing cream and honey to a boil
Add the chocolate & mix with a hand blender
Refrigerate for at least 3 hours or overnight
Ingredients
| TOP FROLLA | g 500 |
| Butter | g 200 |
| eggs | g 50 |
Preparation
Mix top frolla with bud mix utter and eggs and mix until a dough is formed
Roll the top frolla thin and cut into 1.5 cm by 8.5 cmrectangles
Bake at 350 with low fan between 2 perforated silicone mats for 6 minutes until fully cooked and the edges start to turn golden brown
Fill long bonbon mold with Reno x milk chocolate 34% and let crystallize
Fill 1/4th the mold with toffee d’or let set in the fridge for 10 minutes
Fill mold with reno x milk 34% ganache and place a top frolla cookie on top.
Close bonbon and serve
Pastry Chef Americas
