Matcha Moment Bonbon by Deux Cranes

Warm the cream, Trimoline, glucose syrup, and sea salt to a simmer to melt the sugars and salt.

Melt the Matcha Inspiration to 40°C.

Emulsify the cream mixture with the melted couverture and butter until shiny, smooth, and creamy.

Chill until ready to pipe into the prepared shells.

Pipe roughly 3g of ganache into the shell, or about ⅓ of the shell.

Anko Layer (Azuki bean paste)

Warm azuki bean paste (a smooth, whole-bean style) and place in a piping bag.

Pipe a layer of azuki bean paste onto the ganache (~2-3g).

Crush feuilletine into pipeable pieces, very fine, but not dust.

Melt Matcha Inspiration to 40°C.

Temper the melted couverture, then fold into the feuilletine and salt mixture. 4 Pipe the mixture onto the set matcha ganache/azuki layer.

Allow the cookie crunch layer to set, then cap with chocolate of your choice (white or matcha would be nice, depending on the desired sweetness or intensity level).