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    Pabana and Peanut Bonbon

    Uploaded by

    Yarina Morales
    This document provides recipes for a Pabana and Peanut Bonbon consisting of three parts: 1. A chocolate shell made of tempered red, orange, green, and white cocoa butter layered in a mold. 2. A Pabana gel made from passion fruit puree, glucose, lime zest, and citric acid. 3. A peanut cremino made from white chocolate, sunflower oil, hazelnut paste, and caramelized almonds. The bonbon is assembled by layering the Pabana gel and cremino filling inside the chocolate shell.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Pabana and Peanut Bonbon

    Uploaded by

    Yarina Morales
    14 views2 pages
    This document provides recipes for a Pabana and Peanut Bonbon consisting of three parts: 1. A chocolate shell made of tempered red, orange, green, and white cocoa butter layered in a mold. 2. A Pabana gel made from passion fruit puree, glucose, lime zest, and citric acid. 3. A peanut cremino made from white chocolate, sunflower oil, hazelnut paste, and caramelized almonds. The bonbon is assembled by layering the Pabana gel and cremino filling inside the chocolate shell.

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    pabana-and-peanut-bonbon

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    This document provides recipes for a Pabana and Peanut Bonbon consisting of three parts: 1. A chocolate shell made of tempered red, orange, green, and white cocoa butter layered in a mold. 2. A Pabana gel made from passion fruit puree, glucose, lime zest, and citric acid. 3. A peanut cremino made from white chocolate, sunflower oil, hazelnut paste, and caramelized almonds. The bonbon is assembled by layering the Pabana gel and cremino filling inside the chocolate shell.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    14 views2 pages

    Pabana and Peanut Bonbon

    Uploaded by

    Yarina Morales
    This document provides recipes for a Pabana and Peanut Bonbon consisting of three parts: 1. A chocolate shell made of tempered red, orange, green, and white cocoa butter layered in a mold. 2. A Pabana gel made from passion fruit puree, glucose, lime zest, and citric acid. 3. A peanut cremino made from white chocolate, sunflower oil, hazelnut paste, and caramelized almonds. The bonbon is assembled by layering the Pabana gel and cremino filling inside the chocolate shell.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    PABANA AND PEANUT BONBON

    CHOCOLATE SHELL

    INGREDIENTS PREPARATION

    BURRO DI CACAO - COLORED RED, TEMPERED AT 28°C To Taste In a polycarbonate mold chilled at 18°C,
    BURRO DI CACAO - COLORED ORANGE, TEMPERED AT 28°C To Taste Spray one end of the mold with the green cocoa butter, using a compressor and an
    BURRO DI CACAO - COLORED GREEN, TEMPERED AT 28°C To Taste airbrush, then let it crystallize.
    SINFONIA CIOCCOLATO BIANCO To Taste Spray one end of the mold with the red cocoa butter, using a compressor and an

    airbrush, then let it crystallize.

    Spray the entire mold with the orange cocoa butter, wipe off the excess and let it

    crystallize.

    Lastly, the mold with the white cocoa butter, clean the excess and let it crystallise.

    PABANA GEL

    INGREDIENTS PREPARATION

    LILLY PASSION FRUIT - PABANA RAVIFRUIT 200 Bring the puree and glucose to 75°Brix in a small saucepan.
    GLUCOSIO g 240 Once the Brix level has been reached, add the lime zest and citric acid and leave to cool
    - IN SOLUTION (50/50) g3 overnight.
    LIME ZEST g3

    PABANA AND PEANUT BONBON Page 1 of 2


    PEANUTS CREMINO

    INGREDIENTS PREPARATION

    SINFONIA CIOCCOLATO BIANCO g 250 Temper the chocolate at 28.5°C, add the oil and the hazelnut Joypaste and the
    SUNFLOWER SEED OIL g 45 Caramelized Almonds.
    JOYPASTE NOCCIOLINA g 60
    CARAMELIZED ALMOND PIECES g 30

    FINAL COMPOSITION

    Then proceed with the filling by creating a layer of pabana gel and one of Cremino.

    Close with the white chocolate Sinfonia.

    RECIPE CREATED FOR YOU BY OMAR IBRIK


    PASTRY CHEF

    PABANA AND PEANUT BONBON Page 2 of 2

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