recipe
Bonbon Creole
Recipe for 120 bonbons.
Recipe in 3 steps
Ganache old rhum and Samana 70%
1| hokkaido fresh cream 40% (A) | 98g | 20.1 % |
| Glucose syrup (A) | 22g | 4.5 % |
| Inverted sugar (A) | 25g | 5.1 % |
| Sorbitol (A) | 22g | 4.5 % |
| Milk chocolate DIVO 40% | 116g | 23.8 % |
| Dark chocolate SAMANA 62% | 145g | 29.8 % |
| AOP unsalted butter 82% (C) | 22g | 4.5 % |
| Old rhum (B) | 36g | 7.4 % |
| Total | 486g | 100% |
In bowl of batter, put A. Mix with the hook mix at the 1st speed and after 2 minutes add the chocolates and B and continue to mix until you got the elasticity and dough don’t stick. Add C and mix until is not sticking the bowl. Let improve for 30 minutes outside with a film and put in freezer 45 minutes to stop the yeast. Keep overnight in fridge. Divide and roll the bun, let improve until volume is double and fried them. |
Pineapple compote
2| Pineapple high fruit compote | 300g | 100.0 % |
| Total | 300g | 100% |
Final assembly
Decoration:
Put the puff on tart and pipe a bit of custard and sprinkle some petals.