Bonsai

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"Bonzai"

For the Hazelnut Rice Krispy:

Ingredients

  • 69g     CB Zephyr caramel 35%
  • 30g     CB Cocoa butter
  • 109g   American Almond® hazelnut praline
  • 109g   American Almond® hazelnut paste
  • 1g       Crunched fleur de sel
  • 111g    Crystallized rice krispies
  • 71g     Toasted chopped hazelnuts

Directions

  1. Melt zephyr and cocoa butter at 35ºC.
  2. Add hazelnut praline with hazelnut paste and crunched fleur de sel.
  3. Finish with the rice krispies and the toasted hazelnuts.

For the Hazelnut Sponge:

Ingredients

  • 86g          American Almond® hazelnut butter
  • 28g          Softened butter
  • 102g        Yolks
  • 38g          Sugar 1
  • 9g            Potato starch
  • 9g            AP flour
  • 151g        Egg whites
  • 76g          Sugar 2

Directions

  1. Whip the hazelnut paste with butter.
  2. Whip the yolks with sugar 1.
  3. Incorporate flour with the AP flour (sifted).
  4. Add the hazelnut paste and butter mix.
  5. Finish with the meringue.
  6. Sprinkle with toasted hazelnuts.
  7. Bake at 175ºC for 9 minutes with the vent closed.

For the Yuzu Cremeux:

Ingredients

  • 56g         Yuzu juice
  • 63g         Mango puree
  • 38g         Mandarin juice
  • 174g       Whole eggs
  • 18g         Gelatin mass *6
  • 128g       CB Zephyr
  • 23g         CB Cocoa butter

Directions

  1. Combine purees together.
  2. Add whole eggs and bring to a boil.
  3. Add gelatin mass.
  4. Pour over Zephyr and cocoa butter.
  5. Burr mix and cast.

For the Alunga Milk Chocolate Glaze:

Ingredients

  • 86g          Water
  • 172g        Sugar
  • 172g        Glucose DE38
  • 114g        Condensed milk
  • 80g          Gelatin mass
  • 176g        CB Alunga

Directions

  1. Combine the water, sugar, and glucose. Cook at 103ºC.
  2. Add condensed milk and gelatin mass.
  3. Pour over the Alunga.
  4. Burr mix and chill.
  5. Melt at 32ºC, burr mix and use.

For the Alunga Milk Chocolate Mousse:

Ingredients

  • 108g        Whole milk
  • 108g        Heavy cream
  • 43g          Yolks
  • 43g          Gelatin mass *6
  • 323g        Alunga
  • 375g        Heavy whipped cream

Directions

  1. Make an Anglaise with whole milk, heavy cream, and yolks.
  2. Add the gelatin mass.
  3. Pour over the milk chocolate and burr mix to make a ganache.
  4. Cool down to 35ºC.
  5. Fold the soft heavy whipped cream.

For the Hazelnut Caramel:

Ingredients

  • 142g        Sugar
  • 52g          Glucose
  • 182g        Heavy cream
  • 2g            Sea salt
  • 33g          American Almond® hazelnut butter
  • 60g          Butter
  • 29g          Gelatin mass

Directions

  1. Cook the sugar and the glucose until a brown color.
  2. Deglaze with the hot heavy cream, sea salt, and cook at 110ºC.
  3. Add hazelnut paste, butter, and the Gelatin mass.
  4. Burr mix and cast.

For the Assembly:

Molds needed:

Individual: Silkomart SF248

Entremet: Pavoni KE034

Directions

  1. Cast the rice krispy in a 3 mm frame and cut at 13 cm x 30 cm.
  2. In a frame, bake the hazelnut sponge.
  3. Top with the hazelnut caramel and then the yuzu cremeux.
  4. Cut this insert at 11 cm x 2 cm for individual petit gateau and then at 18 cm x 6.5 cm for the entremets.
  5. Freeze and glaze.
  6. Dispose on top of the Hazelnut rice krispy.
  7. Decorate as needed.

Recipe courtesy of American Almond® – www.americanalmond.com