Bonbon roussillon

Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Peach filling


    • Frozen fruit purée, sugar added : White peach - 180 g
    • Milk chocolate - 200g
    • Glucose - 12g
    • Sorbitol - 15g
    • Butter - 40g
    • trimoline - 7g
    • Peach alcohol - 5g

    Boil the puree, sorbitol, inverted sugar and glucose together.
    Pour over the chocolate.
    At 34 °C add the butter and the schnapps.
    Leave to cool before filling the chocolate moulds.

    In this step

Download this recipe

Download Download