Confections
Blackcurrant
BouchéeMade with
L’Étoile Du Nord
Dark Chocolate - 64% Cacao
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Banana Rum
Bon Bon- Working time
- 45 minutes
- ContainsRecipe contains
- Dairy
Sweet fresh cream flavor and citrus notes of 31% Crème Francais complement the tropical aromas of banana and rum. 55% La Nuit Noir lends a deep chocolate, fudge note adding complexity to this bon bon.
Banana Ganache
Ingredients
- 69 gCream
- 63 gMilk
- 1Vanilla bean
- 18 gGlucose
- 69 gFresh ripe banana
- Fresh nutmeg (to taste)
- Salt (to taste)
- 4 gLemon juice
- 3 gDark rum
- 274g31% Guittard Crème Francaise
Banana Ganache
Directions
- 1
Combine cream, milk, glucose, nutmeg, salt, banana, and scraped vanilla bean and bring to a boil. Pour over white chocolate. Allow to stand for 5 minutes. Emulsify. At 35˚ C/95˚ F add lemon juice, rum, and emulsify. At 30˚ C/86˚ F pipe into 31% Crème Francaise shells until 60% full and allow to crystallize before adding rum layer.
Rum Ganache
Ingredients
- 195 gCream
- 16 gMuscovado sugar
- 231 gGuittard 55% La Nuit Noir
- 33 gButter
- 25 gDark rum
Rum Ganache
Directions
- 1
Combine cream and muscovado and bring to a boil. Pour over chocolate and allow to stand for 5 minutes. Emulsify. At 35˚ C/95˚ F add soft butter, rum, and emulsify.At 30˚ C/95˚ F pipe over banana ganache, leaving approximately 1/16” for final capping.
Cap
Directions
- 1
Cap with 61% Cacao Lever du Soleil.
Shop the Recipe and More
Shop the Recipe and More
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