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  • Apple Pie Bouchee - Cacao Barry

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    Pavel
    216 views5 pages
    This document provides a recipe for Apple Pie Bouchee, which are molded chocolate bonbons that recreate the flavors of apple pie. The recipe includes instructions for making several components - a salty sable cookie base, roasted apple ganache filling, and cinnamon chewy caramel. It also describes how to temper different chocolates for decorating the molds and assembling the finished bonbons by layering the components in the shells. The creator emphasizes the importance of creativity and recreating original dessert flavors when developing new chocolate dessert bar concepts.

    Original Description:

    Original Title

    Apple Pie Bouchee _ Cacao Barry

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    This document provides a recipe for Apple Pie Bouchee, which are molded chocolate bonbons that recreate the flavors of apple pie. The recipe includes instructions for making several components - a salty sable cookie base, roasted apple ganache filling, and cinnamon chewy caramel. It also describes how to temper different chocolates for decorating the molds and assembling the finished bonbons by layering the components in the shells. The creator emphasizes the importance of creativity and recreating original dessert flavors when developing new chocolate dessert bar concepts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    216 views5 pages

    Apple Pie Bouchee - Cacao Barry

    Uploaded by

    Pavel
    This document provides a recipe for Apple Pie Bouchee, which are molded chocolate bonbons that recreate the flavors of apple pie. The recipe includes instructions for making several components - a salty sable cookie base, roasted apple ganache filling, and cinnamon chewy caramel. It also describes how to temper different chocolates for decorating the molds and assembling the finished bonbons by layering the components in the shells. The creator emphasizes the importance of creativity and recreating original dessert flavors when developing new chocolate dessert bar concepts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 5

    30.01.2021 г.

    Apple Pie Bouchee | Cacao Barry

    Moulded bonbons

    Apple Pie Bouchee

    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

    https://www.cacao-barry.com/en-OC/chocolate-recipe/1990/apple-pie-bouchee-lactee-barry-tanzanie-dark-chocolate 1/5
    30.01.2021 г. Apple Pie Bouchee | Cacao Barry

    Used Cacao Barry products

    LACTÉE BARRY 35%


    (/en-OC/chocolate-couverture-cocoa/chm-p35lbar/lactee-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

    Grind almonds with powdered sugar in a coffee grinder.


    Transfer to food processor.
    Add butter & eggs. Make a creamy emulsion then incorporate flour & salt.
    Process only until it comes together evenly.
    Frasage the dough three times.
    Wrap and keep in cooler for 2 hours.
    Roll out, cut into 3.5cm circles, and bake at 315° F for 15 minutes.

    2 - Roasted apple ganache


    Ingredients

    https://www.cacao-barry.com/en-OC/chocolate-recipe/1990/apple-pie-bouchee-lactee-barry-tanzanie-dark-chocolate 2/5
    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)

    Sprinkle apples with cinnamon, brown sugar, & butter.


    Roast apples in oven at 400° F for 10 minutes.
    In a pot, boil cream, butter, & sea salt.
    In a different pot, make a dry caramel with sorbitol, glucose, & sugar.
    Deglaze caramel with the hot cream mixture. Add the roasted apples.
    Add rum & citric acid.
    Melt chocolates and make an emulsion with the apple cream.
    Pipe at 30° C.

    3 - Cinnamon chewy caramel


    Ingredients

    https://www.cacao-barry.com/en-OC/chocolate-recipe/1990/apple-pie-bouchee-lactee-barry-tanzanie-dark-chocolate 3/5
    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

    Boil cream, condensed milk, cinnamon, & salt.


    In another pot, melt sorbitol & glucose syrup then make a dry caramel with the sugar.
    Deglaze with the hot cream.
    Add butter & lecithin. Boil only until the butter is dissolved, which is about 30 seconds.
    Take off heat, hand blend, and cool down.

    4 - Decor

    Start with very clean molds.


    Spray light green cocoa butter, tempered at 32° C, at an angle so you only cover one part of the
    half sphere.
    Spray dark green cocoa butter, tempered at 32° C, all over the mold.
    Place in the fridge for 10 minutes.
    Let the molds go back to 18° C and make shells with tempered Cacao Barry Lactée Barry Équilibre
    36% milk chocolate.

    5 - Assembly

    https://www.cacao-barry.com/en-OC/chocolate-recipe/1990/apple-pie-bouchee-lactee-barry-tanzanie-dark-chocolate 4/5
    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.

    6 - TECHNICAL TIPS: the importance of being


    creative

    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.

    https://www.cacao-barry.com/en-OC/chocolate-recipe/1990/apple-pie-bouchee-lactee-barry-tanzanie-dark-chocolate 5/5

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