Bonbons & Confections

KALAMANSI AND VANILLA BEAN BONBON

Exclusive Recipe by Chris Elbow

2 steps

Recipe Step by Step

KALAMANSI PÂTE DE FRUIT

255g kalamansi purée
105g pear purée
297g granulated sugar
50g glucose
7g pâte de fruit pectin
4g citric acid

Combine 50g of the granulated sugar with the pectin in a small bowl and mix thoroughly. In a pan, heat the kalamansi and pear purée to 50°C (122°F). Slowly whisk in the pectin and sugar mixture, making sure to not allow any lumps to form. Don’t allow the mixture to go below 50°C (122°F). Increase the heat and add the glucose. Once the glucose is incorporated and the mixture is boiling, add the remaining granulated sugar in 2-3 additions. Cook the mixture to 103°C (217°F) and immediately pour out onto a Silpat. Once cool, blend the pâte de fruit in a food processor until smooth.

WHITE CHOCOLATE-VANILLA BEAN GANACHE

200g heavy whipping cream
35g invert sugar
1 vanilla bean
split and scraped
40g butter
445g IVOIRE 35%

Bring the cream, invert sugar and vanilla bean to a boil. Cover with plastic and let steep for 10 minutes. Bring cream mixture back to a boil and pour about 1/3 of the cream through a fine strainer on to the partially melted white chocolate. Using a rubber spatula, stir from the center to begin obtaining an emulsion. Gradually continue to add the remaining cream while keeping the temperature above 35°C (95°F). After all the cream is incorporated, use an immersion blender to blend in the butter when the temperature is between 35-40°C (95-104°F). Transfer to a pastry bag. Cool to about 31°C (88°F)

Assembly and finishing

Paint desired molds with yellow and green cocoa butter. Cast shells with Valrhona IVOIRE 35% chocolate and set aside to set. Transfer KALAMANSI PÂTE DE FRUIT to a pastry bag and fill the molds 1/3 of the way. Use the piping bag to fill the shells with KALAMANSI PÂTE DE FRUIT. Make sure that the temperature of the Ganache is 31°C (88°F) then fill the remainder of the shells to the top by piping in WHITE CHOCOLATE-VANILLA BEAN GANACHE. Allow to crystallize overnight. Then use tempered Valrhona IVOIRE 35% to seal up the bottoms.