Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Lemon Hazelnut Bonbon

Lemon Hazelnut Bonbon

Lemon Hazelnut Bonbon

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Hazelnut Dark Chocolate Ganache
  • Lemon Pate de Fruit
  • Method of Preparation

Hazelnut Dark Chocolate Ganache

474g (16.7oz)
48g (1.7oz)
300g (10.6oz)
82g (2.9oz)

* can be replaced with

Method of Preparation

  1. Combine the heavy cream and the glucose syrup, and bring to a boil.
  2. Put the and into a food processor, and pour the hot liquid over the chocolate.
  3. Process until completely smooth and homogeneous.
  4. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
  5. Allow to cool completely.
  6. Use for piping as desired.

Lemon Pate de Fruit

900g (31.7oz)
30g (1.1oz)
75g (2.6oz)
150g (5.3oz)
1100g (38.8oz)
25g (0.9oz)
6g (0.2oz)
as needed

Method of Preparation

  1. Combine the water, glucose and 1000g of the sugar in a pot on the stove.
  2. Mix , 100g sugar and yellow pectin in a bowl.
  3. When the mix in the pot is warm, slowly add the dry mix while constantly whisking.
  4. Cook to 106°C/223°F.
  5. Remove from heat, and whisk in .
  6. Return to heat, and bring back to 106°C/223°F.
  7. Remove from heat, add tartaric acid, and pour into frame or molds.
  8. Allow to set overnight before cutting/unmolding.
  9. Toss in granulated sugar.

Method of Preparation

  1. Fill the desired and decorated polycarbonate chocolate mold with tempered .
  2. Pour out the remaining chocolate from the mold leaving a thin shell. Allow to fully set.
  3. Pipe the ganache into the mold and fill just below the surface.
  4. Insert a small piece of the lemon pate de fruit into the ganache taking care to make sure it is centered within the ganache.
  5. Fill the remaining space of the mold with the tempered chocolate and evenly spread it making sure that each bonbon has a flush bottom. Allow to fully set before unmolding.
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/bottom-page.php on line 11

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
© 2017 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram
 

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.

Close

Contact Us Today

Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: