Yuzu, Yogurt & Strawberry Bonbon

Recipe

Yuzu & yogurt ganache

Ingredients Preparation
  • 90g
    yuzu juice
  • 20g
    butter
  • 40g
    sorbitol
  • 15g
    invert sugar
  • 2g
    soy lecithin
  • 1g
    sea salt
  • 340g
    Zéphyr™
  • 70g
    sheep milk plain yoghurt

In a pot, warm yuzu juice with sugars, butter, salt, & lecithin to 40° C.
Make an emulsion with the melted white chocolate.
Add yogurt and finish the emulsion.
Pipe at 28° C.

Strawberry pecan crunch

Ingredients Preparation
  • 120g
    pecan paste
  • 101g
    Zéphyr™
  • 32g
    Deodorized Cocoa Butter
  • 65g
    Pailleté Feuilletine™
  • 15g
    Sosa strawberry extract drops
  • 15g
    citric acid powder

In a bowl, mix the pecan paste with melted cocoa butter. Add all the rest of the ingredients and mix.
Add the tempered white chocolate and mix.
Pipe immediately in a 3mm half sphere mold, around 3g in each cavity. Freeze.
Take the half spheres out and keep them at 17° C until ready to use.

Decor

Start with very clean molds.
Spray red cocoa butter, tempered at 32° C, on only one side of the mold.
Spray silver cocoa butter, tempered at 32° C, on the other side of the mold, overlapping with the red slightly.
Spray black cocoa butter, tempered at 32° C, all over the mold.
Place the molds in the fridge for 10 minutes.
When they are at 18° C, make shells with tempered Cacao Barry Alunga 41% milk chocolate.

Assembly

Pipe a little yuzu yogurt ganache in the milk chocolate shells.
Press inside each shell a strawberry crunch half sphere.
Place in the fridge for 10 minutes.
Wrap the molds with plastic. Keep at 17° C and close the next day with tempered Cacao Barry Alunga 41% milk chocolate.

TECHNICAL TIPS: ingredient properties

When developing your own recipes, it is important to understand the properties of each ingredient.

COCOA BUTTER:
Cocoa butter has the ability to harden the mass.

COUVERTURES:

Couvertures are responsible for giving a product chocolate taste. In certain cases, it is not precisely what we are looking for, so I use white chocolate. Couvertures also have a hardening effect because they contain cocoa butter. That being said, a recipe with high cocoa butter content will have a dry and unpleasant texture.

PECAN PASTE:

Pecan paste has a mild taste compared to other nuts like pistachio or hazelnut. In this case, that is ideal so that we can taste the strawberry flavor. Nut pastes have the property of softening the cocoa butter. We can conclude that finding a good balance between cocoa butter and/or chocolate versus pecan or other nut pastes is what will give us the perfect recipe and texture at the end. We want it to be hard to manipulate but soft enough that it melts in our mouths.

Get in Touch