BANANA RUM BON BON

Sweet fresh cream flavor and citrus notes of 31% Crème Francaise complement the tropical aromas of banana and rum. 55% La Nuit Noir lends a deep chocolate, fudge note adding complexity to this bon bon.

Yield

Ingredients

BANANA GANACHE
69g Cream
63g Milk
1 Vanilla Bean
18g Glucose
69g Fresh Ripe Banana
Fresh Nutmeg (to taste)
Salt (to taste)
4g Lemon Juice
3g Dark Rum
274g 31% Creme Francaise

RUM GANACHE
195g Cream
16g Muscovado
231g 55% La Nuit Noire
33g Butter
25g Dark Rum

ENROBE
61% Lever du Soleil
Sea Salt

Directions

BANANA GANACHE
Combine cream, milk, glucose, nutmeg, salt, banana, and scraped vanilla bean and bring to a boil. Pour over white chocolate.  Allow to stand for 5 minutes. Emulsify.  At 35˚ C/95˚ F add soft butter, lemon juice, rum, and emulsify. At 30˚ C/86˚ F pipe into 31% Crème Francaise shells until 60% full and allow to crystallize before adding rum layer.

RUM GANACHE
Combine cream and muscovado and bring to a boil. Pour over chocolate and allow to stand for 5 minutes. Emulsify. At 35˚ C/95˚ F add soft butter, rum, and emulsify.At 30˚ C/95˚ F pipe over banana ganache, leaving approximately 1/16” for final capping.

ENROBE
Enrobe in 61% Cacao Lever du Soleil and sprinkle with sea salt.

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/banana-rum-bon-bon-sweet-fresh-cream-avor-and-citrus-notes-of-31-creme-fran