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Blackcurrant
Bouchée
By Chef Josh Johnson
- Yield
- 45 x 41mm Hemisphere Cconfections
The warm chocolate and spice notes of the Guittard L’ Etoile du Nord 64% Cacao and the subtle caramel notes of the Guittard Soleil D’ Or 38% Cacao pair perfectly with the bold flavor of the Boiron 100% Blackcurrant puree in this 3- layer Cassis- chocolate bouchée.
Cassis Marshmallow
Ingredients
- 7 gGelatin
- 28 gWater
- 7 gLemon juice
- 57 gBoiron 100% blackcurrant purée
- 13.5 gApple juice
- 100 gGranulated sugar
- 35 gTrimoline (1)
- 35 gTrimoline (2)
- 1.75 gCitric acid solution 1:1
Cassis Marshmallow
Directions
- 1
Bloom the gelatin with the water and lemon juice. Once the gelatin is bloomed, place it in a 5qt mixing bowl with trimoline #2, set aside. Combine Blackcurrant puree, apple juice, sugar, and trimoline #1 and cook to 110°C. Pour cassis mixture into the 5qt mixing bowl and whip on high.
- 2
When volume is achieved, switch to medium speed until mixture reaches 30°C. Remove from mixer and pipe into precast 64% L’ Etoile du Nord chocolate shells, 1/3 full. Press disc of pate de fruit into the marshmallow layer.
Cassis Pate de Fruit
Ingredients
- 250 gBoiron 100% blackcurrant purée
- 62 gApple juice
- 30 gGranulated sugar
- 7 gYellow pectin
- 190 gGranulated sugar
- 85 gGlucose powder
- 57 gGlucose
- 6 gCitric acid solution 1:1
Cassis Pate de Fruit
Directions
- 1
Combine the first granulated sugar with the pectin, mix very well, set aside. Combine second granulated sugar with glucose powder and set aside. Combine the puree and apple juice. Warm mixture, sprinkle in pectin mixture and whisk well.
- 2
Continue to a boil, add second sugar mixture and glucose, whisk, and return to a boil. Cook to 107°C, whisk in citric acid solution. Cast mixture into 1/8” thick frame and allow to cool. When cool, cut circles to fit bon bon cavities.
Cassis Ganache
Ingredients
- 77.5 gCassis purée
- 1 gCitric acid powder
- 45 gHeavy cream
- 10 gGranulated sugar
- 14 gPowdered glucose
- 93 gGuittard L’Étoile du Nord 64% cacao
- 24 gGuittard Soleil d’Or 38% cacao
- 10 gButter
Cassis Ganache
Directions
- 1
Combine Puree, citric acid powder, heavy cream, sugar, and powdered glucose. Heat to a simmer. Pour over the chocolate, allow to rest for 2 minutes. Stir to emulsify.
- 2
At 38° add the room temperature butter, emulsify well with an immersion blender. At 32°C cast into marshmallow filled shell, leaving room for a final cap.
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Shop the Recipe and More
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