Black satin chocolate bonbonPastry recipe
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
Make a caramel with the sugar and glucose.
- Frozen fruit purée, sugar added : Blackberry - 220 g
- Sugar - 300g
- Glucose - 140g
- Fresh cream - 380g
- Butter - 90g
- Salt - 5g
- Vanilla pods - 1
Heat the cream with the vanilla pod. Deglaze with the infused cream. Cook at 112 °C then add the puree. Cook again to 108 °C. Add the butter.
Cool the mixture before filling the moulds.
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