Recipe for 120 bonbons.
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 %|
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 high fruit compote||300g||100.0 %|
|Dark chocolate CARUPANO 70%||180g||100.0 %|
Put the puff on tart and pipe a bit of custard and sprinkle some petals.