The Arabian Serenity
Arabian lemon scented caramel banana and crunchy Hazelnut praline bonbon "With this Bonbon, I tried to bring the tangy flavor of Arabian lemon combined with banana and to uplift the contrast with crunchy hazelnut praline"
- Level:
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Difficult
- Makes:
-
50 portions
Banana Ganache
Ingredients: Banana Ganache
-
2.1 ozBanana purée
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1.1 ozsoya milk
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0.6 ozlemon puree
Preparation: Banana Ganache
Boil
Ingredients: Banana Ganache
Preparation: Banana Ganache
Add
Ingredients: Banana Ganache
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0.2 ozbutter
Preparation: Banana Ganache
Then
Boil puree and milk together.
Add CACAO BARRY EXTRA BITTER GUAYAQUIL 64% and ALUNGA 41% chocolate to the above mixture and blend it well.
Finally add butter and mix it well.
Keep it at room temperature in the container.
Hazelnut crunch
Ingredients: Hazelnut crunch
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1.4 ozhazelnut nibs
Preparation: Hazelnut crunch
Roast
Ingredients: Hazelnut crunch
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0.2 ozdemerara sugar
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0.2 ozisomalt
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0.1 ozkinako
Preparation: Hazelnut crunch
Caramel
Ingredients: Hazelnut crunch
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1.1 ozhazelnut paste
Preparation: Hazelnut crunch
Add
Roast the hazelnut nibs.
Make the dry caramel with isomalt and demerara sugar and kinako.
Once golden color come add hazelnut nibs.
Final add ALUNGA 41% and hazelnut paste mix it well.
Keep it at room temperature in the container.
Lemon banana caramel
Ingredients: Lemon banana caramel
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0.4 ozisomalt
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0.2 ozdemerara sugar
Preparation: Lemon banana caramel
Caramel
Ingredients: Lemon banana caramel
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1.1 ozlemon juice
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2.1 ozbanana(s)
Preparation: Lemon banana caramel
Add
Ingredients: Lemon banana caramel
Preparation: Lemon banana caramel
Then
Make the dry caramel with isomalt and demerara sugar.
Once golden color come add lemon juice and banana puree.
Final add ZEPHYR 34% chocolate and blend it well.
Keep it at room temperature in the container.
