Pupille Bonbon with Guanaja 70%

Made with: Guanaja 70%

Steps: 3

An original recipe by Jérémy Aspa - Pastry Chef Instructor at L'Ecole Valrhona

Recipe steps

Citric Acid Solution for "Raspberry Fruit Jelly"

  • 3gWater
  • 3gCitric Acid
  1. Add the citric acid to lukewarm water, mix, and allow to dissolve.

Raspberry Fruit Jelly

  • 8gYellow Pectin
  • 60gCaster Sugar
  • 410gRaspberry Purée
  • 410gCaster Sugar
  • 40gGlucose syrup
  • 6gCitric Acid Solution
  1. Combine the pectin with the small amount of sugar.
  2. Heat the fruit purée to 40°C (104°F), then stir in the pectin-sugar mixture.
  3. Bring to a boil, then add the remaining caster sugar gradually.
  4. Bring to a boil again and add the glucose syrup.
  5. Cook to 75° Brix on the refractometer or 106°C (223°F) on the thermometer.
  6. When finished cooking, add the citric acid solution and pour immediately.

Raspberry Guanaja Ganache

  • 165gWhipping Cream 35%
  • 85gInvert Sugar
  • 440gGuanaja 70%
  • 200gRaspberry Purée
  • 90gButter
  • 20gOrange Blossom Water
  1. Partially melt the GUANAJA 70%
  2. Bring the cream and invert sugar to a boil, then pour slowly onto the couverture.
  3. Stir continuously with a spatula to create an elastic and shiny "core", then add the tepid raspberry purée.
  4. Wait until the mixture reaches 35-40°C (95-104°F), then add small pieces of butter, and stir in the orange blossom water.

Assembly and finishing

Use a spray gun with red-colored cocoa butter, tempered at 30°C (86°F), to spray the inside of the half-circle molds. Scrape off the excess and allow to crystallize.
Repeat the process with gold-colored cocoa butter, tempered at 30°C (86°F). Next, add tempered dark-chocolate couverture to the molds.Turn molds over to let the chocolate run off for a few moments, then level off. Drain the molds between two rulers. Before complete crystallization, trim off the excess on the half-circles.
Allow to crystallize.
Blend the fruit purée in a fruit processor to smooth the mixture. Add 10% of the Absolu Cristal glaze and with a pastry bag place about 3 g in the molded bonbons.   Make the ganache.
Fill up each mold with about 4 g of the Guanaja ganache (29-30°C; 84-86°F).
Allow to crystallize for 24 h at 17°C (63°F) and 60% humidity.
To join, use a heat gun to de-crystalize the edges of the half-circles, then seal with tempered dark-chocolate couverture. This method will ensure a perfect seal.
Tip:
To ensure smooth undersides of the bonbons, add a thin layer of tempered couverture, then immediately cover with a guitar sheet and flatten, making sure to remove any air with a triangle scraper.
Allow to crystalize at 17°C (63°F), then unmold.   
Use a slightly heated stainless steel palette and slide it over the bonbon to melt it just slightly, so a “pupil” appears.

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