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Makes 128 x Ø3cm half-spheres
Recipe Step by Step
120g Banana purée
10g Yuzu purée
53g Glucose DE38/40
33g Deodorized coconut oil
Total weight : 295g
In another pan, warm the fruit purées and glucose.
Stop the caramel from cooking by adding in the the warm fruit purées.
Heat to 217°F (103°C).
Cool to 105°F (40°C) and emulsify it with the coconut oil until smooth and elastic.
CRUNCHY PEANUT PRALINÉ
400g 70% Peanut Paste
98g AMATIKA 46%
20g Cocoa butter
Total weight: 545g
Heat to at least 115°F (45°C).
Start to temper the chocolate at 75/79°F (25/26°C).
Then add the wafer broken into small pieces.
80g Brown sugar
1g Fine salt
80g Rice flour
5g Potato starch
Total weight : 291g
Add the salt, sifted flour and potato starch.
Spread the mixture out in a thin layer using an angled spatula.
Cook at 375ºF (190ºC) until the mixture is golden-brown, then set aside in a dry place.
Assembly and finishing
As needed AMATIKA 46% As needed Orange cocoa butter As needed Yellow cocoa butter As needed Salted & roasted peanuts
Use a sponge to help you partially cover the half-sphere molds with the orange and yellow cocoa butters warmed to 85°F (30°C).
Remove any excess and leave to set.
Mold the bonbons using the Amatika chocolate.
Turn them over to allow the chocolate to run down for a few moments, then smooth the surface.
Place the molds between 2 racks to allow the chocolate to drain downwards, then remove any excess before the chocolate has set. Leave to set.
Use a piping bag to fill the half-spheres with caramel (approx. 2g).
Immediately add half a salted peanut.
Leave until the caramel has set slightly, then finish filling the molds with the tempered peanut praliné (4g). Allow to set for 24 hours at 60°F (17°C) and a relative humidity of 60%.
To close off the bonbons, melt the half-spheres’ edges using a heat gun. This will help the base to stick perfectly to the rest of the bonbon.
Finally, seal any gaps with tempered Amatika.
To make the lower part of the sweets smooth, apply a thin layer of tempered chocolate, then immediately cover them over with a sheet of confectionery dipping paper.
Use a thin spatula to get rid of any air bubbles.
Leave to set at 60°F (17°C) before turning out.
Cooking the caramel at a precise temperature will give it the perfect consistency and texture.
Similarly, when you are filling the molds, the caramel must be no hotter than 85°F (30°C) so you don’t melt the outer shell.