Sweet Potato Pudding Bonbons
Makes 25 bonbons
- tempered dark chocolate, as needed,
Create thin bonbon shells using the chocolate and a polycarbonate mold. Alternatively, you can purchase dark chocolate dessert cups. (You will need 25.)
- 38 grams sugar
- 100 grams cream
- 40 grams egg yolks
- 10 grams sugar
- 3 grams gelatin sheets
- 100 grams roasted sweet potato purée, from 3 potatoes (recipe follows)
- 0.4 grams salt
- 0.8 grams vanilla extract
- 60 grams cream, whipped to soft peaks
Wash the sweet potatoes and prick several times with a fork. Rub with olive oil and wrap in foil. Bake at 375˚F until soft all the way through. Remove the skins and purée the sweet potatoes—scale amount needed.
Caramelize the first amount of sugar to a deep brown. Deglaze with the first amount of cream and return to a boil. Whisk together the egg yolks and 10 grams sugar. Temper into the caramel cream. Bring up to 82˚C. Whisk in the bloomed gelatin, salt, vanilla, and sweet potato purée. Strain.
Let set completely. Paddle in stand mixer until creamy. Fold in whipped cream.
For oatmeal streusel:
- 224 grams butter
- 224 grams brown sugar
- 112 grams all-purpose flour
- 112 grams oats
- 5 grams salt
- 4 grams ground cinnamon
Combine all ingredients except butter. Cut in the cold, cubed butter until sandy. Bake at 325˚F until golden, stirring often. Break into small chunks.
- 300 grams Jivara milk chocolate
- 100 grams hazelnut Pino Pinguino
- 375 grams cornflakes
- 100 grams oatmeal streusel
- 75 grams feuilletine
- 100 grams caramelized rice krispies
- pinch salt
Temper the milk chocolate. Stir in the Pino Pinguino. Stir in the remaining ingredients. Spread on a silpat to set. Once chocolate has hardened, crush into crumbly texture.
Fill the prepared chocolate shells almost all the way with the sweet potato filling. Sprinkle a little bit of rocher on top of each shell and serve.