Bonbons with a cool, flower design and 2 fillings
51.9 هزار بار بازدید -
2 سال پیش
-
Incredible flower design for this
Incredible flower design for this bonbons, they have 2 fillings. A hazelnut ganache and some crumble. I also used 2 different kind of chocolates for the Shell and bottom.
The filling are inspired from Jules Cooking. He makes incredible stuff. @julescookingglobal
Hazelnut crumble:
125 g roasted hazelnuts, 90 g flour, little salt, 45 g white chocolate, 100 g sugar,
Blend until fine powder. Add 100 g cold saltet butter. Blend until dough is formed. Spread on a silicone-sheet. Bake in warm oven at 160-170Celsius for 20-25 min. Or until the dough starts to get brown. Then mix every 5 min with a balloon whisk. Until the whole crumble is golden brown. Cool.
Hazelnut-ganache: 125 g roasted hazelnuts, 125 g sugar, little sea salt, 225 g cream 35-38% fat, 225 g white chocolate (i used Callebaut W2)
Caramelize the sugar and add the hazelnuts. Warm the mixture shortly and spread on a silicone-sheet. Cool. Blend until you have a shiny praline mass. Add the chocolate, blend. Add half of the cream, blend. Add the rest of the cream and blend until smooth. Add the salt and mix shortly. Cool until below 28 degree Celsius. Then fill into the shells. Cool for at least 1 hour at 15 degree Celsius before closing with chocolate. If you cool at a colder temperature, remember to leave the bonbons on the table for 20 min, at room temperature, before closing with chocolate.
00:00 Introduction
10:08 Carving a shape into the cocoa butter
12:13 Praline
13:25 Crumble
16:06 Making the shells
18:47 Finishing the praline
21:05 Filling the bonbons
22:30 How to flatten a viscous filling
23:00 How to close the bonbons
23:59 Closing the bonbons with a plastic sheet
24:55 Voila
The filling are inspired from Jules Cooking. He makes incredible stuff. @julescookingglobal
Hazelnut crumble:
125 g roasted hazelnuts, 90 g flour, little salt, 45 g white chocolate, 100 g sugar,
Blend until fine powder. Add 100 g cold saltet butter. Blend until dough is formed. Spread on a silicone-sheet. Bake in warm oven at 160-170Celsius for 20-25 min. Or until the dough starts to get brown. Then mix every 5 min with a balloon whisk. Until the whole crumble is golden brown. Cool.
Hazelnut-ganache: 125 g roasted hazelnuts, 125 g sugar, little sea salt, 225 g cream 35-38% fat, 225 g white chocolate (i used Callebaut W2)
Caramelize the sugar and add the hazelnuts. Warm the mixture shortly and spread on a silicone-sheet. Cool. Blend until you have a shiny praline mass. Add the chocolate, blend. Add half of the cream, blend. Add the rest of the cream and blend until smooth. Add the salt and mix shortly. Cool until below 28 degree Celsius. Then fill into the shells. Cool for at least 1 hour at 15 degree Celsius before closing with chocolate. If you cool at a colder temperature, remember to leave the bonbons on the table for 20 min, at room temperature, before closing with chocolate.
00:00 Introduction
10:08 Carving a shape into the cocoa butter
12:13 Praline
13:25 Crumble
16:06 Making the shells
18:47 Finishing the praline
21:05 Filling the bonbons
22:30 How to flatten a viscous filling
23:00 How to close the bonbons
23:59 Closing the bonbons with a plastic sheet
24:55 Voila
2 سال پیش
در تاریخ 1401/10/26 منتشر شده
است.
51,953
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