Bonbon Grafiti

Recipe

Created by
  • Philippe Marand - EEMEA Manager Chocolate Academy™ centres
  1. Chocolate Financier Biscuit
  2. Praliné Onctueux
  3. Assembly

Chocolate Financier Biscuit

ingredients preparation
  • 263g
    almond powder
  • 70g
    cream
  • 105g
    icing sugar

Mix together
  • 21g
    butter
  • 35g
    milk
  • 21g
    flour
  • 105g
    TSK-SDO01
  • 116g
    DCP-22SP

Melt at 60°C
  • 462g
    fresh egg whites
  • 116g
    sugar

Make a French meringue and add to the previous mixture

Cook at 160˚C for 15 min.

Praliné Onctueux

ingredients preparation
  • 500g
    PRN-HA50CBY
  • 500g
    NPN-HA1BY

Temper together with
  • 300g
    CHM-Q41ALUN
  • 100g
    NCB-HD706-BY

and add

Assembly

Decorate Elegant Pistol mold with different chocolate spray colors. 
Make shells with Zephyr 34% white chocolate using elegant Pistoles™ mold. 
Fill in Praliné Onctueux filling. Close. 
Make Chocolate Financier Biscuit and spread flat aprx 1 cm high. Bake.
Cut Chocolate Financier Biscuit to Ø4 cm and place between Praline Onctueux in elegant Pistoles™ mold.

 

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