KALAMANSI AND VANILLA BEAN BONBON

KALAMANSI AND VANILLA BEAN BONBON

Molded Chocolate bonbons

Made with: Ivoire 35%

Steps: 2

Exclusive Recipe by Chris Elbow

 

Recipe steps

KALAMANSI PÂTE DE FRUIT

  • 255gkalamansi purée
  • 105gpear purée
  • 297ggranulated sugar
  • 50gglucose
  • 7gpâte de fruit pectin
  • 4gcitric acid
  1. Combine 50g of the granulated sugar with the pectin in a small bowl and mix thoroughly. In a pan, heat the kalamansi and pear purée to 50°C (122°F). Slowly whisk in the pectin and sugar mixture, making sure to not allow any lumps to form. Don’t allow the mixture to go below 50°C (122°F). Increase the heat and add the glucose. Once the glucose is incorporated and the mixture is boiling, add the remaining granulated sugar in 2-3 additions. Cook the mixture to 103°C (217°F) and immediately pour out onto a Silpat. Once cool, blend the pâte de fruit in a food processor until smooth.

WHITE CHOCOLATE-VANILLA BEAN GANACHE

  • 200gheavy whipping cream
  • 35ginvert sugar
  • 1vanilla bean, split and scraped
  • 40gbutter
  • 445gIvoire 35%
  1. Bring the cream, invert sugar and vanilla bean to a boil. Cover with plastic and let steep for 10 minutes. Bring cream mixture back to a boil and pour about 1/3 of the cream through a fine strainer on to the partially melted white chocolate. Using a rubber spatula, stir from the center to begin obtaining an emulsion. Gradually continue to add the remaining cream while keeping the temperature above 35°C (95°F). After all the cream is incorporated, use an immersion blender to blend in the butter when the temperature is between 35-40°C (95-104°F). Transfer to a pastry bag. Cool to about 31°C (88°F)

Assembly and finishing

Paint desired molds with yellow and green cocoa butter. Cast shells with Valrhona IVOIRE 35% chocolate and set aside to set. Transfer KALAMANSI PÂTE DE FRUIT to a pastry bag and fill the molds 1/3 of the way. Use the piping bag to fill the shells with KALAMANSI PÂTE DE FRUIT. Make sure that the temperature of the Ganache is 31°C (88°F) then fill the remainder of the shells to the top by piping in WHITE CHOCOLATE-VANILLA BEAN GANACHE. Allow to crystallize overnight. Then use tempered Valrhona IVOIRE 35% to seal up the bottoms.

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