Sun & Lemon

Pour the pear and lemon puree into a saucepan

Heat to 40°C (104°F) and add granulated sugar A mixed with pectin, stirring constantly

When it begins to simmer, add the glucose syrup and bring it to a simmer

Add the sugar in three parts, allowing it to boil between each addition

Cook the mixture to 107°C (225°F) or Brix 75°

Turn off the heat and add a few drops of lemon oil

Let cool to room temperature, blend, and pipe about 3 grams into each bonbon shell

Make a caramel with the sugar, adding the scraped vanilla pod as the sugar caramelizes

Pour the caramel on some parchment paper. Let cool

Blend the caramel and sunflower seeds until it forms a paste

Process the paste in a melanger

Add the sunflower oil and continuing until the mixture is smooth

Melt the milk chocolate

Add the sunflower praline and sea salt, and blend well

Pre-crystallize the mixture

Fill the rest of the shells, about 4 grams per shell, let it crystallize and cap the bonbons. Enjoy!