Passion fruit-praline bonbons

Pastry recipe
Michael Laiskonis

Michael Laiskonis

Pastry Chef
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests...
  1. Composition

    Praline Cream
    Passion Fruit Ganache

  2. Praline Cream


    • Gelatine (sheet) - 1/2
    • Water - 10g
    • Thick cream - 100g
    • Thick cream - 20g
    • Praline paste - 175g

    Bloom gelatin in water and reserve.
    In a saucepan, heat first measurement of cream (1) to 35˚C/95˚F.
    Place praline paste in mixer bowl fitted with paddle attachment; slowly incorporate cream. Mixture may ‘break’, but will emulsify with the addition of all the cream.
    Dissolve gelatin in second measurement of cream and add to the praline paste mixture.
    Allow to cool to 35˚C/95˚F.  Allow to cool to 30˚C/85˚F before filling the cast molds. Cover with passion fruit ganache.

  3. Passion Fruit Ganache


    • Frozen fruit purée 100% : Passion fruit - 40 g
    • Lemon zest - 1
    • Invert sugar - 20g
    • Butter - 25g
    • Thick cream - 100g
    • Vanilla pods - 1
    • White chocolate (cover) - 200g

    In a saucepan, combine cream, lemon zest, vanilla, and invert sugar.  Bring to a boil. Strain and discard lemon zest and vanilla pod.
    Gradually incorporate the hot cream into the melted chocolate in three additions while maintaining a temperature of 40˚C/104˚F, stirring to create a smooth and shiny emulsion.
    Allow to cool to 35˚C/95˚F before incorporating the passion fruit purée and butter.  Allow to cool to 30˚C/85˚F before filling cast molds.

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