23 hours ago, GRiker said:Those look great! The lemon sounds especially refreshing! If you have an extra one, will you show what the inside looks like?
As requested:
(with thanks to pastrypastmidnight for her tips on doing "the cut," at which she is a recognized master)
Tasting a new bonbon all assembled and ready to go is always different (to me) from tasting the components during production. This tasting told me the Notter lemon ganache recipe is great, but, when paired with marshmallow, it could use more zest. It's not clearly visible, but below the lemon there is a thin "moisture barrier" of white chocolate flavored with the wonderful Boyajian lemon oil, keeping the cookie crisp.
I made some new discoveries about making pipeable marshmallow (this was the best it has ever turned out--it even self-leveled as I piped it into the molds), and I have incorporated those into the recipe I posted on using marshmallow in bonbons.
