Bonbon rubisPastry recipe
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
Red pepper-raspberry caramel filling
- Frozen vegetable purée 100% : Red pepper - 100g
- Frozen fruit purée 100% : Raspberry - 100g
- Sugar - 300g
- Glucose - 140g
- Fresh cream - 400g
- Butter - 90g
Make a caramel with the sugar and the glucose.
Deglaze with the cream and heat to 110 °C.
Then add the boiled fruit purees and heat to
109 °C. Add the butter. Leave to cool before filling the chocolate moulds.
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