Bonbon Rose Saffron

Recipe

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ingredients	preparation
325g cream 5 pistills saffron 20g rose water 25g butter 30g cocoa butter 375g CHW-N34ZEPH 60g almond paste 65%	Infuse the saffron in rose water overnight. Strain and reserve the saffrn and place in the proofer to dry out. (To be used for the shell crushed) Heat the cream, almond paste, butter and vanilla pod. Pour ouver Zephyr™ white chocolate at 30°C. Emulsify

ingredients	preparation
500g CHW-N34ZEPH 15g crushed dry saffron MLD-090510	Temper and mould the shells after sprinkling crushed saffron. Pipe 3.5g of saffron rose ganache in the shells. Leave to set and close the shell with tempered Zephyr™ white chocolate.