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Bentley

Bentley

14 hours ago, Jim D. said:

Bentley,

Beautiful and delicious-looking as well.  Did you use an airbrush for that great yellow color?  Do you mind saying a little about how you did the shell?

 

Thanks!  I was really happy with how this one came out.  You get the tartness of the the lemon and then a burst of strawberry hits your tongue.  

The yellow is airbrushed in.  It's Chef Rubber colored cocoa butter - about 70% Aureolin Yellow mixed with about 30% Alabaster White.  The red is one of the jewel colors piped from a piping bag with a pinhole opening.  I really took my time to get the cocoa butter to the right temp.  I got great shine and the bonbons mostly fell right out of the mold. That  never happens! :)

 

@pastryani The compote is based on the Melissa Coppel recipe I referenced in the PdF thread. There is less sugar than in a typical jam or PdF and it is cooked for less time and to a lower temp than a PdF.  That's my best guess at how it kept a lot more of the fresh strawberry puree's color.

Bentley

Bentley

4 hours ago, Jim D. said:

Bentley,

Beautiful and delicious-looking as well.  Did you use an airbrush for that great yellow color?  Do you mind saying a little about how you did the shell?

 

Thanks!  I was really happy with how this one came out.  You get the tartness of the the lemon and then a burst of strawberry hits your tongue.  

The yellow is airbrushed in.  It's Chef Rubber colored cocoa butter - about 70% Aureolin Yellow mixed with about 30% Alabaster White.  I really took my time to get the cocoa butter to the right temp.  I got great shine and the bonbons mostly fell right out of the mold. :)

 

@pastryani The compote is based on the Melissa Coppel recipe I referenced in the PdF thread. There is less sugar than in a typical jam or PdF and it is cooked for less time and to a lower temp than a PdF.  That's my best guess at how it kept a lot more of the fresh strawberry puree's color.

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