Bourgeonner

Created by

  • Hisashi OnobayashiJapanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo
level 3

Recipe components

Used products

Exotic Yuzu Caramel

PreparationIngredients
Preparation

Mix together cream, vanilla and cinnamon, and leave to infuse.
Make caramel with trehalose, sugar and glucose syrup.
Deglaze with warm cream infusion and emulsify.
Leave to cool to 70°C, add  fruit purees, butter and cocoa butter, and emulsify with hand blender.
When ganache reaches proper temperature, pipe into mould.

Ingredients
  • 30g
    trehalose
  • 70g
    sugar
  • 25g
    glucose syrup
  • 60g
    35% cream
  • 42g
    mango puree
  • 62g
    yuzu puree
  • 0.5bean(s)
    vanilla
  • 1
    cinnamon stick
  • 40g
    unsalted butter
  • 40g
    Mycryo™ Cocoa Butter

Ganache Noisette

PreparationIngredients
Preparation

Mix together cream and zest of 1 yuzu, and leave to infuse.
Heat together with sorbitol and glucose syrup.
Add chocolate, gianduja and roasted hazelnut puree, and emulsify.
Add hazelnut liqueur and emulsify with hand blender.

Ingredients
  • 75g
    Gianduja Plaisir (Lenôtre)
  • 150g
    Papouasie
  • 70g
    Ocoa™
  • 75g
    roasted hazelnut puree
  • 140g
    38% cream
  • 30g
    glucose syrup
  • 30g
    sorbitol
  • 13g
    hazelnut liqueur
  • yuzu zest

Chocolate Shell

PreparationIngredients
Preparation

Mix together, pre-crystallise and mould into shell.

Ingredients
  • 700g
    Extra-Bitter Guayaquil
  • 300g
    Ocoa™

Chocolate Pistolet

PreparationIngredients
Preparation

Pre-crystallise cocoa butter colouring and spray into mould.
Spray gold powder into mould.

Ingredients
  • Q.S.
    yellow colourant powder
  • Q.S.
    gold powder
  • Q.S.
    green colourant powder

Chocolate Decoration

PreparationIngredients
Preparation

Pre-crystallise and shape.

Ingredients
  • Extra-Bitter Guayaquil
  • Ocoa™
  • bronze powder

Assembly

Fill moulded shell with exotic yuzu caramel and ganache noisette.
Leave to crystallise and close with pre-crystallised chocolate.
Place chocolate décor.