Damien Deslandes

Le Baalbeck

• Vanilla Cuba ganache

  single cream 500g
  glucose 105g
  Cuba 70% couverture 500g
  fresh butter 70g
  vanilla pods 2

  Heat the single cream, glucose and vanilla to boiling.
  Pour out and mix in with the dark couverture and, at 35ºC, stir in the butter in paste form.

• Raspberry fruit paste

  raspberry purée 340g
  vanilla pod 1
  orange peels 2
  lemon peels 2
  yellow pectin 8g
  granulated sugar (1) 35g
  glucose 85g
  granulated sugar (2) 350g
  raspberry purée 140g approx.
  raspberry alcohol 15g

  In a copper pan, mix the raspberry pulp with the first part of the granulated sugar and the yellow pectin, then heat it to boiling.
  Add the glucose, then the second part of the sugar.
  Heat to 103ºC.
  Put aside in a metal bowl while the fruit paste cools down to 40 degrees. Add the rest of the purée with the alcohol.

• Assembly

  Place a design in the mould.
  Fill the mould with a Cuba 70% couverture. Trim.
  Garnish with chocolate vanilla ganache.
  Leave to stand for 20 minutes then add the raspberry fruit paste.
  Seal the bonbon with the tempered Cuba couverture. Put in the fridge for one hour.