Confections
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- For Manufacturers
Strawberry Bouchee
- Yield
- 45 41-mm Hemisphere Confections
The bright and fresh strawberry in this Boiron purée pairs well with the deep chocolate and berry notes of Guittard’s 66% cacao Semisweet Chocolate. The creaminess of the 38% cacao Milk Chocolate complements through a subtle added surprise. Together they create a composed three-layer strawberry chocolate bouchée with textures and flavors that burst in the first bite.
Strawberry Marshmallow
Ingredients
- 7 gGelatin
- 28 gWater
- 7 gLemon juice
- 70 gBoiron strawberry purée
- 100 gGranulated sugar
- 35 gTrimoline (1)
- 35 gTrimoline (2)
- 1.75 gCitric acid 1:1
Strawberry 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 strawberry purée, sugar, and trimoline #1 and cook to 110°C/230°F.
- 2
Pour strawberry mixture into the 5qt mixing bowl and whip on high. When volume is achieved, switch to medium speed until mixture reaches 30°C/86°F.
- 3
Remove from mixer and pipe into precast chocolate shells, 1/3 full. Press the disc of pate de fruit into the marshmallow layer.
Strawberry Pate de Fruit
Ingredients
- 250 gBoiron strawberry purée
- 62 gApple juice
- 27 gGranulated sugar #1
- 6 gYellow pectin
- 183 gGranulated sugar #2
- 80 gGlucose powder
- 57 gGlucose
- 7.5 gCitric acid solution 1:1
Strawberry 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 purée 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/225°F, whisk in citric acid solution.
- 3
Cast mixture into 1/8” thick frame and allow to cool. Cut round discs to fit the cavity of the bon bon.
Strawberry Ganache
Ingredients
- 77.5 gBoiron strawberry purée
- 1.25 gCitric acid powder
- 40 gHeavy cream
- 5 gGranulated sugar
- 14 gPowdered glucose
- 100 gGuittard 66% cacao Organique
- 23 gGuittard 38% cacao Soleil d’Or
- 10 gButter
Strawberry Ganache
Directions
- 1
Combine purée, citric acid powder, heavy cream, sugar, and powdered glucose. Heat to a simmer.
- 2
Pour over the chocolate, allow to rest for 2 minutes. Stir to emulsify. At 38°C/100°F add the room temperature butter, emulsify well with an immersion blender.
- 3
At 32°C/90°F cast into marshmallow filled shell, leaving room for a final cap.
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Shop the Recipe and More
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