The vast knowledge of l’École Valrhona Brooklyn has been made clear in the bonbons and confections course taught by two of their pastry chefs: Derek Poirier and Guillaume Roesz.
Both professionals have taught different ways of decorating and texturing molded and framed bonbons with cocoa butter, such as air brushing, hand painting, and etching, as well as creating balanced ganaches and fillings using different types of chocolate, pralines, and fruit purees to achieve unique flavor combinations. Additionally, Poirier and Roesz have explored methods to improve the quality of production and preservation of bonbons, and the fundamentals for making confections such as sweets, marshmallows, and pâte de fruit.
Over three days, the chefs have prepared numerous recipes for panning, molded and framed bonbons, and snacking bars such as Waïna Norohy Vanilla, whose recipe we share below.
Waïna Norohy Vanilla Snack
Almond Sweet Shortcrust
- 200 g pastry flour
- 75 g confectioners’ sugar
- 25 g almond flour
- 1,75 g salt
- 100 g butter (cold, cubed)
- 40 g whole eggs (cold)
Mix the dry ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C) for about 20 minutes.
Waïna Vanilla Pressed Shortbread
- 340 g almond sweet shortcrust
- 150 g Waïna 35% chocolate
- 4 g vanilla powder
When the shortbread has been baked and cooled, weigh it and slightly crumble. Mix together with the melted Waïna 35% chocolate and vanilla powder. Immediately press mixture into the cavities of the mold without crushing. Refrigerate.
Norohy Waïna Ganache
- 160 g heavy cream
- 2,5 ea Norohy vanilla beans
- 200 g Waïna 35% chocolate
Bring the cream to boil. Slowly pour over the partially melted Waïna 35% chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Use the ganache immediately.
Norohy Waïna 35% Chocolate
- 500 g Waïna 35% chocolate
- 5 g vanilla powder
Melt the Waïna 35% chocolate and add the vanilla powder. Temper before using.
Coat molds with tempered Norohy Waïna 35% chocolate. Turn over molds and leave to drip for a few seconds, then smooth the edges. Leave to set but trim the bars before they fully harden. Use a piping bag to fill the Norohy Waïna 35% chocolate shells with the Norohy Waïna Ganache. Make sure the Ganache is no hotter than 82°F (28°C) when filling. Leave shells to set for 24 hours at 63°F (17°C) and 60% humidity. Use a heat gun to melt the edges of the Norohy Waïna 35% chocolate shells, seal with tempered Norohy Waïna 35% chocolate to ensure perfect seal. Pipe a thin line of tempered Norohy Waïna 35% chocolate on the Waïna Vanilla Pressed Shortbread and place the filled Norohy Waïna 35% chocolate shell on the top.