Recipe - Marjolaine bonbon by Susanna Yoon

Marjolaine bonbon by Susanna Yoon

Recipe from so good..

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Almond Hazelnut Insert 

Estimated 4 molds recipes

180 g almond paste

120 g hazelnut flour

4 g vanilla extract

6 g almond extract

130 g egg whites

NOTES

  • Cream the almond paste with the sugar. Paddle until smooth.
  • Add the extracts. Then slowly add the egg whites to achieve the proper consistency.
  • Pipe out the cake mixture slightly smaller than the circumference of your chocolate cavity.
  • Bake at 325ºF/163ºC until done.

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Opalys Ganache

400 g Valrhona Opalys 33%

48 g butter

225 g cream

60 g glucose

3 g salt

1 Tahitian vanilla bean

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NOTES

  • Infuse the Tahitian Vanilla bean into the cream. Add in glucose and salt.
  • Bring to a scald. Strain over the Opalys white chocolate and blend until smooth.
  • Whisk in the butter.

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Araguani Ganache

455 g Valrhona Araguani 72%

470 g cream

50 g glucose

30 g Trimoline

70 g butter

3 g salt

1 Madagascar vanilla bean

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NOTES:

  • Infuse the Madagascar Vanilla bean into the cream.
  • Add in the glucose, Trimoline and salt.
  • Bring to a scald.
  • Strain over the Araguani dark chocolate and blend until smooth.
  • Whisk in the butter.

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Assembly

  • Décor and sell with tempered Valrhona Guanaja 70%.
  • Pipe the Opalys ganache so it fills up the shell. Gently press the insert on top of the ganache.
  • Pipe the Araguani ganache so it fills up the shell. Gently press another insert.
  • Set overnight. Seal with tempered chocolate.

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