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Bonbons & Confections
PASSION BAHIBÉ BONBON
Made with PASSION FRUIT INSPIRATION
An original recipe by Romain Grzelczyk, L'École Valrhona Pastry ChefMakes 240 Bonbons
2 stepsRecipe Step by Step
01
PASSION FRUIT INSPIRATION WHIPPED GANACHE
110g passion fruit purée
12g glucose syrup
12g invert sugar
310g PASSION FRUIT INSPIRATION
360g whipping cream
Heat the purée along with the glucose syrup and invert sugar. Slowly pour this hot mixture over the melted PASSION FRUIT INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold whipping cream.
Mix with the immersion blender again. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.
02
PASSION FRUIT JELLY
12g sugar
2.5g pectin NH
130g passion fruit purée
255g ABSOLU CRISTAL NEUTRAL GLAZE
Mix the sugar with the pectin NH.
Heat the purée and the ABSOLU CRISTAL, then sift in the sugar-pectin mixture.
Bring all these ingredients to a boil together.
Pour out or store in the refrigerator.
Assembly and finishing
Prepare the Whipped Ganache and Jellies.Pour the ALMOND INSPIRATION into a 1cm thick frame.Place in the refrigerator. Cut out 3 x 4cm triangles. Set aside.Make the shortcrust and spread it out to a thickness of 2mm. Freeze.Cut out isosceles triangle shapes with a 4cm base and 5cm sides.Bake and put aside.Bake the sponge then store it in the freezer to make it easier to turn out.ASSEMBLY: Make a template in the shape of an isosceles triangle with a 4cm base and 5cm sides.Use a small pastry spatula to spread the Passion Fruit Jelly on to the plate until you have 3 triangles.Place a triangle of ALMOND INSPIRATION Jelly onto the fruit jelly triangles.Whip up the Whipped Ganache, then use a piping bag with a V cut 25mm nozzle to pipe a teardrop shape onto the Shortbread Pastry triangles.Place 2 triangles on the plate. Put a few caramelized almonds in place.Finish off with the Biscuit pieces and top with a piece of Opaline.