Zéphyr Caramel Bonbon with pear and sage

Recipe

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ingredients	preparation
20g chopped sage 100g 35% cream	Infuse for at least 20 min.
200g pear puree	Combine with
Bring to a boil.
600g CHK-N35ZECA	Pour over
25g butter	Add
Emulsify and crystalize. Spray bonbon shells green and black. Fill with Zephyr™ Caramel white chocolate. Fill shells with pear and sage ganache.