Espresso Caramel Bouchées
These small chocolate flowers filled with espresso caramel will step up the wow factor! Learn the inventive techniques to create them and attain the perfect end result: as delicious for the mouth as it is for the eyes.
These small chocolate flowers filled with espresso caramel will step up the wow factor! Learn the inventive techniques to create them and attain the perfect end result: as delicious for the mouth as it is for the eyes.
Shelf life:
6 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 6 Components
Demonstration video<span>Espresso Caramel Bouchées</span>

Chocolate Pâte Sucrée

Ingredients: Chocolate Pâte Sucrée

  • 2.9 oz
    sugar
  • 1.0 oz
    almond flour
  • 15.4 gr
    sea salt
  • 6.2 oz
    cake flour
  • 0.1 oz
    vanilla powder
  • 4.6 oz
    Butter, Softened
  • 1.6 oz
    whole eggs, room temperature
  • Q.S.
    flour
  • 1.2 oz
    Callebaut Cocoa powder

Preparation: Chocolate Pâte Sucrée

  1. Place all the dry ingredients in a food processor and pulse to combine until smooth.
  2. Add the butter and mix well until the mixture has the texture of sand.
  3. Add the eggs and blend until the dough forms.
  4. Turn the dough out onto a silicone mat and knead by hand to finish forming the dough.
  5. Place a 3 mm (0.1”) metal frame on a silicone mat around the dough and cover with a second silicone mat.
  6. Use a rolling pin to flatten the dough to 3 mm (0.1”) and then freeze the dough.
  7. Once frozen, remove the dough from the silicone mat, dust it with flour and cut out flower shapes using a flower petal cutter.
  8. Transfer onto a second silicone mat and remove the center of the flower using a 4mm (0.16”) piping tip. Freeze again.
  9. Place the frozen dough flowers on the backside of a 3 cm (1.2”) fleximold and bake them at 160°C (320°F) for 12 minutes.
  10. Allow the flower cookies to cool down completely and reserve for assembly.

View tools

  • Metal Tray
  • Silicon mat
  • Bowls
  • Offset spatula
  • Thermomix®or blender
  • Rolling pin
  • Brush
  • 3 mm (0.1") metal frame
  • 4 mm (0.16") piping tip
  • Flower Cutter
  • 3 cm (1.2") demi-sphere fleximold
  • Spatula

Espresso Caramel Filling

Ingredients: Espresso Caramel Filling

  • 6.9 oz
    espresso coffee
  • 0.2 oz
    Madagascar vanilla bean
  • 7.3 oz
    sugar
  • 0.8 oz
    dextrose
  • 5.4 oz
    glucose syrup DE 38
  • 2.7 oz
    butter, clarified
  • 2.2 oz
    Callebaut Deodorized Cocoa Butter
  • 0.2 oz
    Whey Protein Powder

Preparation: Espresso Caramel Filling

  1. Heat up a saucepan and dry caramelize the sucrose little by little. Wait for the sugar to completely dissolve before adding the next addition of sugar.
  2. Add the dextrose and continue cooking until obtaining a deep caramel color.
  3. Pour onto a silicone mat, cover with plastic film and let cool down completely to 18-20°C (64-68°F).
  4. Grind the caramel into a powder using a food processor.
  5. Heat the espresso, glucose syrup and the vanilla beans into a saucepan. Reduce to low heat and slowly incorporate the caramel powder, letting each addition dissolve before adding more powder.
  6. Once all the caramel powder has dissolved, turn off the heat completely and add the whey protein powder.
  7. Cool this mixture down to 30°C (86°F) and strain the preparation into a mixing bowl.
  8. Add freshly brewed espresso to bring the preparation to 295 g (10.4 oz).
  9. Place the clarified butter, milk chocolate, and cocoa butter into a tall recipient and melt together to 40°C (104°F).
  10. Add the caramel mixture into the chocolate preparation and emulsify using an immer-sion blender.
  11. Transfer into a piping bag and cool down to 29°C (84°F).

View tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Silicon mat
  • Whisk
  • Tall recipient
  • Strainer
  • Thermometer
  • Immersion blender
  • Piping Bag
  • Scissors
  • Bowls
  • Mixing bowl
  • Plastic film
  • Scale
  • Spoon
  • Thermomix®or blender
  • Spatula

Piping

Ingredients: Piping

  • Q.S.
    Callebaut Truffle Shells Milk
  • Q.S.
    Espresso Caramel

Preparation: Piping

  1. Pipe the espresso caramel on the truffle shells on a tray lined with parchment paper.
  2. Let the ganache crystallized fully for at leat 12 hours.
  3. Cut the metal wire into pieces and twist a hook onto each end.
  4. Gently warm the top of the shells.
  5. Using a paper cone filled with precrystallized milk chocolate, close the shells and im-mediatly place the hooks into the chocolate. It is very important to make sure that the hooks are straight.
  6. Let the bonbons sit at 18-20°C (64-68°F) until the chocolate is fully crystallized.

View tools

  • Metal Tray
  • Parchment paper
  • Heat gun
  • Paper cones
  • Metal Wire

Dipping

Ingredients: Dipping

Preparation: Dipping

  1. Dip the bonbons into precrystallized milk chocolate and hang them onto a rack. Let them hang at 18-20°C (64-68°F) until the chocolate has completely set.
  2. Once fully set, cut the hooks off and insert the wire into a foam tray covered with plastic film.
  3. Place all the dipped bonbons into the freezer for 15 minutes.

View tools

  • Plastic film
  • Rack
  • Foam Tray
  • Needle-nose Pliers

Spraying

Ingredients: Spraying

  • Q.S.
    IBC Black cocoa butter

Preparation: Spraying

  1. Remove the bonbons from the freezer and immediatly spray them with the white cocoa butter using a spray gun to create a velvet effect.
  2. With a gloved hand, apply non-precrystallized black cocoa butter onto the truffles using a brush.

View tools

  • Spray gun
  • Gloves
  • Brush

Assembly

Ingredients: Assembly

Preparation: Assembly

  1. Gently release the cookies flowers from the fleximold by applying pressure underneath them.
  2. Using a paper cone, pipe precrystallized milk chocolate into the bottom of the flowers.
  3. Carefully slide the wire with the bonbon through the hole in the flower to join the two together.
  4. Heat the wire with a torch and carefully remove it. Place the drops onto the fleximold.
  5. Finally, pipe dots of precrystallized milk chocolate on a tray lined with parchment paper and set the drops into the milk chocolate.
  6. Let set at 18-20°C (64-68°F) until the bottom of the bonbons is fully crystallized.

View tools

  • Metal Tray
  • Parchment paper
  • Paper cones
  • Needle-nose Pliers
  • Torch

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