Crispy Almond Bonbons Recipe by chef Philippe Leleu

crispy-almond-bonbons

INGREDIENTS (ALMOND PRALINÉ)

  • 600 g whole almonds
  • 500 g sugar
  • 200 g water
  •  oil
METHOD
  1. Cook the water and the sugar at 112°C.
  2. Then add the almonds.
  3. Coat the almonds with sugar and caramelize.
  4. Pour the mixture onto an oiled marble table to cool it down.
  5. Then grind to obtain a soft paste.

INGREDIENTS (BONBONS)

METHOD
  1. Mix all together.
  2. Temper the mixture until 26°C.
  3. Put in a frame of 1 cm high.
  4. Cool down 24 hours at 17°C.
  5. Use a cutting machine to create rectangle bonbons.
  6. Dip into Temptation 64 Belgian dark couverture chocolate with a chocolate
    fork.
Share