Sweet Potato Pudding Bonbons

Makes 25 bonbons

For shells:

• tempered dark chocolate, as needed,

Create thin bonbon shells using the chocolate and a polycarbonate mold. Alternatively, you can purchase dark chocolate dessert cups. (You will need 25.)

For filling

• 38 grams sugar
• 100 grams cream
• 40 grams egg yolks
• 10 grams sugar
• 3 grams gelatin sheets
• 100 grams roasted sweet potato purée, from 3 potatoes (recipe follows)
• 0.4 grams salt
• 0.8 grams vanilla extract
• 60 grams cream, whipped to soft peaks

Wash the sweet potatoes and prick several times with a fork. Rub with olive oil and wrap in foil. Bake at 375˚F until soft all the way through. Remove the skins and purée the sweet potatoes—scale amount needed.

Caramelize the first amount of sugar to a deep brown. Deglaze with the first amount of cream and return to a boil. Whisk together the egg yolks and 10 grams sugar. Temper into the caramel cream. Bring up to 82˚C. Whisk in the bloomed gelatin, salt, vanilla, and sweet potato purée. Strain.

Let set completely. Paddle in stand mixer until creamy. Fold in whipped cream.

For oatmeal streusel:

• 224 grams butter
• 224 grams brown sugar
• 112 grams all-purpose flour
• 112 grams oats
• 5 grams salt
• 4 grams ground cinnamon

Combine all ingredients except butter. Cut in the cold, cubed butter until sandy. Bake at 325˚F until golden, stirring often. Break into small chunks.

For rocher:

• 300 grams Jivara milk chocolate
• 100 grams hazelnut Pino Pinguino
• 375 grams cornflakes
• 100 grams oatmeal streusel
• 75 grams feuilletine
• 100 grams caramelized rice krispies
• pinch salt

Temper the milk chocolate. Stir in the Pino Pinguino. Stir in the remaining ingredients. Spread on a silpat to set. Once chocolate has hardened, crush into crumbly texture.

To serve:

Fill the prepared chocolate shells almost all the way with the sweet potato filling. Sprinkle a little bit of rocher on top of each shell and serve.