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I love using local products like sweet clover leaf and be able to share it with collegues from around the globe. This flavor, that is known as Quebec's vanilla, pairs very well with callebaut Gold chocolate and the acidity of the lemon. The Mona Lisa bonbon cup makes the assembly of the different layers and textures very easy. I can then have a runny caramel in a bonbon without the need of molding.I love using local products like sweet clover leaf and be able to share it with collegues from around the globe. This flavor, that is known as Quebec's vanilla, pairs very well with callebaut Gold chocolate and the acidity of the lemon. The Mona Lisa bonbon cup makes the assembly of the different layers and textures very easy. I can then have a runny caramel in a bonbon without the need of molding.I love using local products like sweet clover leaf and be able to share it with collegues from around the globe. This fl...
- Shelf life:
- 3 weeks
- Conservation:
- 18 celsius
Containing: 6 Components
Brown Butter and GIA Crispy Base
Ingredients: Brown Butter and GIA Crispy Base
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100 gBrown butter shortbread
Preparation: Brown Butter and GIA Crispy Base
- Mix the pre-crystallized gianduja with the shortbread.
- Crush the pailleté feuilletine and add it to the mix.
- Put in a piping bag and pipe a small quantity to cover the bottom of the Mona Lisa bonbon cup.
Tools
- Piping Bag
- Spoon
- Bowl (s)
Sweet Clover Caramel
Ingredients: Sweet Clover Caramel
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200 gSugar
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100 gglucose
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220 g35% fat cream
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8 gSweet clover leaf extract
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40 gbutter
Preparation: Sweet Clover Caramel
- Heat up the cream with the sweet clover extract.
- Caramelize the sugar.
- Add the glucose.
- Deglaze slowly by slowly with the hot cream infusion.
- Cook at 101 degree celsius.
- Mix the butter with a hand blender and keep aside to cool down to room temperature before using.
Tools
- Thermometer
- Hand blender
- Spatula
- Cooking pot
Lemon, Sweet Clover and Gold Ganache
Ingredients: Lemon, Sweet Clover and Gold Ganache
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94 gmilk
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212 gcream
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8 gSweet clover leaf extract
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12 glemon zest
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62 gglucose
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50 gdextrose
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12 ginvert sugar
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25 gclarified butter
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25 gcocoa butter
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25 gfresh lemon juice
Preparation: Lemon, Sweet Clover and Gold Ganache
- Heat up the milk and the cream.
- Add the extract and the lemon zest and cover. Let it infuse 10 minutes.
- Strain and bring to a boil with the glucose, dextrose and invert sugar.
- Pour on the chocolate, butter and cocoa butter and make an emulsion with an hand blender.
- Add the lemon juice and mix again.
- Pre-crystallize at 30-31 celsius before using.
Tools
- Strainer
- Hand blender
- Spatula
- Cooking pot
Lemon Acidic "Marshmallow"
Ingredients: Lemon Acidic "Marshmallow"
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125 glemon juice
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130 gsugar
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60 ggelatin mass (12 g. 200 bloom gelatin + 72 g. water
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85 gwater
Preparation: Lemon Acidic "Marshmallow"
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.
Tools
- Silpat
- Prepared frame
- Spatula
- Knife
- Cooking pot
Assembly
Ingredients: Assembly
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Q.S.CHD-CP-90961
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Q.S.Brown Butter and GIA Crispy Base
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Q.S.Sweet Clover Caramel
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Q.S.Lemon, Sweet Clover and Gold Ganache
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Q.S.Lemon Acidic "Marshmallow"
Preparation: Assembly
- Add the sweet clover caramel on top of the crispy base in the bonbon cups.
- 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.
- Dip in pre-crystalize Callebaut Gold chocolate and sprinlke with leftover of brown butter shortbread.
- 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.)
Tools
- Piping Bag (s)
- Diping Fork
- Zester
Brown Butter Shortbread
Ingredients: Brown Butter Shortbread
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155 gbrown butter
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165 gflour
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75 gicing sugar
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2 gsalt
Preparation: Brown Butter Shortbread
- Mix the butter and add the sifted flour, icing sugar and the salt.
- Cool down 2 hours and spread it thin on a silpat.
- Cook to 160 celsius until golden.
- Break down in pieces like a crumble.
Tools
- Rolling pin
- Silpat
- Spatula
- Stand Mixer
- Oven
- Charola
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