Marjolaine bonbon by Susanna Yoon

Recipe from so good..

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Almond Hazelnut Insert 

Estimated 4 molds recipes

180 g almond paste

120 g hazelnut flour

4 g vanilla extract

6 g almond extract

130 g egg whites

NOTES

• Cream the almond paste with the sugar. Paddle until smooth.
• Add the extracts. Then slowly add the egg whites to achieve the proper consistency.
• Pipe out the cake mixture slightly smaller than the circumference of your chocolate cavity.
• Bake at 325ºF/163ºC until done.

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Opalys Ganache

400 g Valrhona Opalys 33%

48 g butter

225 g cream

60 g glucose

3 g salt

1 Tahitian vanilla bean

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NOTES

• Infuse the Tahitian Vanilla bean into the cream. Add in glucose and salt.
• Bring to a scald. Strain over the Opalys white chocolate and blend until smooth.
• Whisk in the butter.

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Araguani Ganache

455 g Valrhona Araguani 72%

470 g cream

50 g glucose

30 g Trimoline

70 g butter

3 g salt

1 Madagascar vanilla bean

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NOTES:

• Infuse the Madagascar Vanilla bean into the cream.
• Add in the glucose, Trimoline and salt.
• Bring to a scald.
• Strain over the Araguani dark chocolate and blend until smooth.
• Whisk in the butter.

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Assembly

• Décor and sell with tempered Valrhona Guanaja 70%.
• Pipe the Opalys ganache so it fills up the shell. Gently press the insert on top of the ganache.
• Pipe the Araguani ganache so it fills up the shell. Gently press another insert.
• Set overnight. Seal with tempered chocolate.

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