STRAWBERRY BAHIBÉ BONBONS
lngredients: STRAWBERRY INSPIRATION
Procedures: 1
An original recipe by Romain Grzelczyk, l'École Valrhona Pastry Chef
BAHIBÉ RASPBERRY GANACHE
- 500g Raspberry purée
- 500g sugar
- 50g glucose
- 385g BAHIBE 46%
- 150g european butter
- 1200g RASPBERRY INSPIRATION
- Cook the purée, sugar and glucose to 104°C (220°F).
- Stop cooking and let the temperature fall to 75-80°C (165-175°F).
- Slowly pour the hot mixture over the melted BAHIBÉ 46% couverture.
- Immediately mix using an immersion blender to make a perfect emulsion.
- As soon as the mixture is at 35°C (95°F), add the tempered butter and mix again.