Bourgeonner

Created by

  • Hisashi OnobayashiJapanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo
level 1
  1. Exotic Yuzu Caramel
  2. Ganache Noisette
  3. Chocolate Shell
  4. Chocolate Pistolet
  5. Chocolate Decoration
  6. Assembly

Recipe components

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

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

Chocolate Shell

PreparationIngredients
Preparation

Mix together, pre-crystallise and mould into shell.

Ingredients

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

Assembly

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