SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Original recipe by Emmanuel Ryon - Bocados Centauro

Original recipe by Emmanuel Ryon.
World Pastry Champion.

Recipe for 50 bouchées.

Cognac caramel cream

Sugar - 80 g
Glucose - 25 g
Pinch of salt
Hazelnut paste - 90 g
Gelatine leaves - 2,5 g
Whipping cream - 140 g
Rémy Martin 50º cognac - 25 g

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

Whipping cream - 200 g
1.5 vanilla pods
Invert sugar - 40 g
Liquid vanilla - 5 g
Milk chocolate couverture 36% - 300 g
Dark chocolate couverture 70% - 130 g
Semi-salted butter - 65 g
Rémy Martin 50º cognac - 40 g

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.