Recipe created by Jordi Puigvert Colomer
la manufacture du goรปt
Bonbon/Chocolate bars
easter bonbon
Jordi Puigvert Colomer Pastry Chef and Sweet’n Go Consultant
recipe for 50 units
Crunchy Gianduja 250 g “Hazelnut heart” Gianduja 30 g Croustilline® 30 g Freeze-dried raspberries Melt the gianduja. Add the Croustilline® and mix using a food processor. Temper at 25º C ; add the freeze-dried raspberries and use. Raspberry compote 250 g Raspberry purée 6 g Yellow pectin 235 g Sugar 35 g Glucose 4 g Citric acid solution Combine the pectin and 30 g of sugar. Then, heat the raspberry purée at 40º C. Gradually add the mixture of sugar and pectin stirring constantly with a whisk. Bring to boil. Add the remaining sugar and the glucose and keep cooking until it reaches 105º C. Remove from the heat and add the citric acid solution. Pour into the desired moulds or into a frame.
Decoration 50 g Yellow spray preparation 50 g Black spray preparation 500 g Yzao® 70% Dark couverture chocolate (for the coating of the bonbon) Assembly and decoration Create a few spots with the black spray preparation. Brush the moulds with the yellow spray preparation and let crystallise. Coat with the 70% Yzao® couverture chocolate. Fill the bottom of each bonbon shell with the raspberry compote. Then, pipe the gianduja on top until 1 mm from the edge. Leave to crystallise for 12 hours. Cover with more Yzao® 70% chocolate. Yzao® 70% Dark couverture chocolate “Hazelnut heart” Gianduja Croustilline® Yellow spray preparation Black spray preparation
ref. 20094 ref. 21105 ref. 21007 ref. 27930 ref. 27933
Coating Raspberry compote
Manufacture Cluizel - august 2019
Crunchy Gianduja
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094