"Bocados Centauro"

Original recipe by Emmanuel Ryon - Bocados Centauro

Original recipe by Emmanuel Ryon.
World Pastry Champion.

 

Recipe for 50 bouchées.

Cognac caramel cream

Soak the gelatine in cold water. In a saucepan, cook the sugar, salt and glucose to 180 °C. Add the cream and the drained gelatine. Add the hazelnut paste and Rémy Martin cognac. Blend until smooth. Once cooled, pour into 27 mm Ø dark chocolate shells and seal.

Rémy Martin cognac ganache

Bring the cream and vanilla to the boil and leave to infuse for about 10 minutes. In a saucepan, caramelise the invert sugar and add the hot infusion. Pour over the chopped chocolates and smooth with a hand blender. Add the Rémy Martin cognac and smooth. Incorporate the butter into the ganache at around 35 °C.

Buckwheat crisp

  • Milk chocolate couverture 36% - 140 g
  • Buckwheat or puffed rice - 70 g

Temper the couverture to around 30 °C. Add the buckwheat or puffed rice. Shape into a thin disc using 5 cm diameter rings.

Chocolate gun mixture

  • Dark couverture - 200 g
  • Cocoa butter - 200 g

Melt the ingredients together.

Assembly

Using a ‘Montblanc’ nozzle, pipe approximately 15 g of Rémy Martin cognac ganache onto the filled capsule and place in the freezer. Spray with the chocolate spray mixture to achieve a ‘velvet’ effect. Set aside before attaching each sphere to a buckwheat crisp disc. Decorate with strands of dark and gold chocolate.

 

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