Lemon, Sweet Clover and Gold Bonbon

1. Mix the pre-crystallized gianduja with the shortbread.
2. Crush the pailleté feuilletine and add it to the mix.
3. Put in a piping bag and pipe a small quantity to cover the bottom of the Mona Lisa bonbon cup.

1. Heat up the cream with the sweet clover extract.
2. Caramelize the sugar.
3. Add the glucose.
4. Deglaze slowly by slowly with the hot cream infusion.
5. Cook at 101 degree celsius.
6. Mix the butter with a hand blender and keep aside to cool down to room temperature before using.

1. Heat up the milk and the cream.
2. Add the extract and the lemon zest and cover. Let it infuse 10 minutes.
3. Strain and bring to a boil with the glucose, dextrose and invert sugar.
4. Pour on the chocolate, butter and cocoa butter and make an emulsion with an hand blender.
5. Add the lemon juice and mix again.
6. Pre-crystallize at 30-31 celsius before using.

Boil the water and the sugar.
Add the lemon juice and the gelatin mass and boil again.
Let it rest in the refrigerator overnight.
Whip in the stand mixer and pipe in a greased silicon mold or a greased frame.
Let it set in the freezer.
Cut or unmold before use.

1. Add the sweet clover caramel on top of the crispy base in the bonbon cups.
2. Pour the tempered ganache on top of the caramel so the bonbon cup is filled completely and let it crystalize for a couple of hours.
3. Dip in pre-crystalize Callebaut Gold chocolate and sprinlke with leftover of brown butter shortbread.
4. Cut the acidic marshmallow in little cubes and add it to the top of the bonbon with a little bit of lemon zest ( wait the day you serve the bonbons to do that last step.)

1. Mix the butter and add the sifted flour, icing sugar and the salt.
2. Cool down 2 hours and spread it thin on a silpat.
3. Cook to 160 celsius until golden.
4. Break down in pieces like a crumble.