Bourgeonner

Recipe

Created by
  • Hisashi Onobayashi - Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo

Exotic Yuzu Caramel

Ingredients Preparation
  • 30g
    trehalose
  • 70g
    sugar
  • 25g
    glucose syrup
  • 60g
    35% cream
  • 42g
    mango puree
  • 62g
    yuzu puree
  • 0.5bean(s)
    vanilla
  • 1/2As needed
    cinnamon stick
  • 40g
    unsalted butter
  • 40g
    Mycryo™ Cocoa Butter

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.

Ganache Noisette

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

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.

Chocolate Shell

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

Mix together, pre-crystallise and mould into shell.

Chocolate Pistolet

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

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

Chocolate Decoration

Ingredients Preparation
  • As needed
    Extra-Bitter Guayaquil
  • As needed
    Ocoa™
  • As needed
    bronze powder

Pre-crystallise and shape.

Assembly

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

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