Pastry Team USA

Representing the US in the World Pastry Cup

Cherry honey caramel bonbons

**Utilizing Andros Cherry Purée.

Granulated sugar 250
Water 70
Honey 100
Glucose 75
   
Butter Elle & Vire 135
Cherry purée Andros 185
Tainori 74% Valrhona  
  1. Defrost the cherry puré
  2. Coat the chocolate molds with tempered Tainori 64% Valrhona chocolate.
  3. In a medium cook the sugar and water to light caramel.
  4. Remove from the heat, incorporate the glucose, then the honey, the butter and the cherry puré
  5. Cook to 108 C, (226 F) remove from the heat and chock in a bowl of cold water.
  6. Cool to 25 C (77 F) before using.
  7. Pipe in the chocolate coated molds and top with a thin layer of chocolate.
  8. Cool overnight at 17 C (63 F) and unmold.
  9. This filling can also be used as plated dessert decoration.

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