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Apple Pie Bouchee - Cacao Barry
Apple Pie Bouchee - Cacao Barry
Moulded bonbons
Created by
Melissa Coppel
Cacao Barry Ambassador
Level
Dosage
100 pieces - 4cm half sphere molds
Steps
1- Salty sable
2- Roasted apple ganache
3- Cinnamon chewy caramel
4- Decor
5- Assembly
6- TECHNICAL TIPS: the importance of being creative
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30.01.2021 г. Apple Pie Bouchee | Cacao Barry
TANZANIE 75%
(/en-OC/chocolate-couverture-cocoa/chd-q75taz/tanzanie)
1 - Salty sable
Ingredients
50 g powdered sugar
170 g softened butter
100 g Marcona almonds
2 g sea salt
40 g whole egg(s)
240 g all-purpose flour
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30.01.2021 г. Apple Pie Bouchee | Cacao Barry
48 g sorbitol
75 g sugar
15 g glucose syrup
120 g apple(s)
15 g butter
202 g cold heavy cream
4 g citric acid powder
1 g sea salt
25 g Sosa apple extract
30 g white rum
300 g Lactée Barry 35% (/en-OC/chocolate-couverture-cocoa/chm-p35lbar/lactee-barry)
30 g Tanzanie 75% (/en-OC/chocolate-couverture-cocoa/chd-q75taz/tanzanie)
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30.01.2021 г. Apple Pie Bouchee | Cacao Barry
150 g sugar
115 g glucose syrup
150 g cold heavy cream
130 g butter
1 g sea salt
3 g soy lecithin
20 g sorbitol
80 g condensed milk
2 g cinnamon stick
4 - Decor
5 - Assembly
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30.01.2021 г. Apple Pie Bouchee | Cacao Barry
This recipe, if made with the salty sable cookie, has a shelf life of 2 days because the cookie will get
soggy after that. If you want the bonbon to have a longer shelf life, don’t include the cookie or
stick it on the outside of the bonbon.
Pipe a little cinnamon caramel, then the roasted apple ganache, and finish with a disc of salty
sable on top.
Close the molds with tempered Lactée Barry Équilibre 36% milk chocolate.
Being technically correct is important, but what about being creative? Isn’t it as important?
One of my favorite phrases to explain my creative thinking process is “learn the basics, then forget
about them.” When you take chances, and do what you’re not supposed to do, real creativity
blooms.
This “Apple Pie Bouchee” is a great example of what I have been working on for the past few years.
The chocolate dessert bar is a concept where a plated dessert is in a bar or bonbon.
There is only one rule I have when making a new dessert bar: to recreate the original flavors of the
“dessert” we are making. If it doesn’t remind us of the original, then it is not a successful creation,
and we need to start over.
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