Bonbons with a cool, flower design and 2 fillings
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- เผยแพร่เมื่อ 22 ก.ค. 2024
- Incredible cool, flower design for bonbons, and also a recipe for 2 fillings. A hazelnut ganache and a delicious crumble. I also used 2 different kind of chocolates for the shell and the bottom layer..
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.
Here you can buy nozzles! www.etsy.com/market/flower_ic...
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 - บันเทิง
![ลักพาตัว เอาลูกเอิร์นกลับมา...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/f4NVKlZ5qkk/mqdefault.jpg)
That was the best video I have watched to date. Thank you for making these as I know they must be time consuming. Where would one purchased the plastic sheet you used to make the backs smooth. Is it a special kind?
Thanks a lot. They are chocolate sheets, bought lokaly in DK. Just use plastic sheets😉
Excellent video, learned so much...thank you❤
Espectacular gracias
I love your blender 😊
Thank U so much for this very informating video! I've just started this kind of techniques my self, as I have very much help in Your how-to-do. U're a great teacher, I'm very thankful that U're adding so much work (as I know it is) to teach us in details. Bless all Your exciting project and great work!
Thanks for recognizing my work🙌🙌
Beautiful as always!
I love that nozzle idea! I could use that to create the look of a lime slice for the shell and then add a lime ganache on the inside.
Good idea. 🙌🙌🙌
Markus. Another brilliant video, what a great idea using Icing Nozzles.
Those look beautiful ❤
Awesome!! Thank you!!
Thank you too😉
BEAUTIFUL 😊
I love it it’s amazing 🤩 ❤
Good job, great ideea. Thanks!
You are awesome for all your tips and tricks😊
Excellent 👌
Kapa dole MAJSTORE.Veliki Pozdrav iz Beograda Srbija.
Wanderfulllll!!!!!!
Hermoso muchas gracias
Awesome. Excellent work
Wow, that’s amazing!! I see I have a long way to go, but these videos are really educational!!
Gracias por tanta técnica. Aprendi muchisimo .🇦🇷
espectacular.... tan buenas tecnicas y facil y bella decoracion
Hi, just came across your channel. I love it. Thanks (subscribed 😊)
🫶🫶🫶
Those look amazing! I bet they taste amazing, too!
Thanks a lot. Thanks for subscribing😉
Nice job
Thank you so much, i really appreciate it, keep me posted
Estou adorando sua técnica. Gratidão Salvador-Ba
Can you write english please🫶
The nicest one so far , well done 👍
I dont agree, But thank you. I think the Black colores are the most noble bonbons. 🙂😎
It will be nice to
Make video about new tips to decorate bar moulds pliz !Thanks !!
Svaka vam cast ovo nisu bombone ovo je pravo slikarsko umetnicko delo.Svaka Cast Majstore.
Thank you🫶
Well worth watching all the way through. Very informative. Beautiful chocolates. Having a good blender seems a good idea. Thank you for all the information you have given.
You are so welcome. Thank you for watching🙌
Thank you for all those wonderfull ideas and tips. I learnt a lot.❤
Thank you so much Chef, please I want coffee caramel recipe for benbon filling
¡Muy hermoso su trabajo! Dios le siga bendiciendo grandemente 🙏 gracias por su explicación me ha ayudado muchísimo. Un abrazo.
I think that you try to thank me for the video😀. 🙌🙌. Thanks for watching🙂
Hermosos,que lindos ,Dios lo bendiga
English please
I love everything about this video! 😍 The little flowers are delicate and give the bonbons a promise that is fulfilled by the filling 😋💮 May I ask what food processor you use please?
Hello. You should be able to see the name og the Robot Coupe blender. Just Google. Its very expensive.
Beauties, greetings from Guatemala
Wow. Greatings back🙌🙌
Já assito seus vídeos a muito tempo cada vez melhor parabéns amei vou fazer sim ❤❤❤
English please🙂
Thank you Markus, I think those are one of the best you have made so far. Do you sell them or it´s just a hobbie?
Just a hobby. Thank you for telling me🙌
Inspiring and full of useful tips. Thank you. Where can we buy the stencils please?
Thx. Its in the discription as i said in the video. Did you see the Whole video😉
It looks and sounds delicious. Do you have any suggestions for replacing the flour due to allergies?
Gluten? Just use glutenfri flour😉
@@SweetKitchenSkills it's not readily available in all places. Where I live people with celiac often choose to shop across the border, because the gluten free options here are so poor.
Amazing tips ! Thanks for sharing ! What’s the nozzle size you’re using?
Hello. Thanks for subscribing. This video has been done quite a while. I guess size 12. The nozzle needs to fit the cavaties.
Hi Markus! would it be possible to have the reference for the mold you use to make the candies please?
Thaaaanks :D
Google Martellato 30 mm bonbon molds
Hi Markus good video - as usual - and very detailed with plenty of tips for and inexperienced chocolate person like myself. I have tried to use various piping nozzles but I only get a blur of CCB. What pressure are you spraying at? And does this make a difference?
Have you seen my video about equipment ? The nozzle is 0,5 mm, pressure is between 2.5-3 bar🙃
Watching your channel carefully, and it looks like the most sweet thing in Sweet Kitchen Skills is you, Markus!! Your warm heart is being felt through the screen, Im certain you are a delight also in person
Hello. Thanks for the nice word. You need to fix the amount of filling before capping:). Have a nice day.
So if it happens theres no way to salvage the bon bon?@@SweetKitchenSkills
@@user-jb3me4hk2t no, eat it or give it to family!
❤what are these colors, can u let me know, am from India, am learning chocolate making n in the process cam across ur video, which is mind blowing
Hello
I cant remember. They are premixed cocoa butter colores from Pavoni.
How much it takes for cocoa butter color to crystalize? To be safe to pour chocolate or new
Color?
I dont understand your question! Sorry.
Hi! What is the manufacturer of the molds you use?
The answers are in my previous videos😉. Martellato
Is the plastic sheet you use for the bottom reusable? Where do you source them? Thanks
Its just a lamination sheet. Ask your lokal supplier about chocolate sheets!
@@SweetKitchenSkills thanks for the reply. We’re a business so use a lot of the plastic sheets, just trying to find reusable ones to reduce our waste. Our supplier hasn’t been able to recommend any 🙃
Hej Markus, fantastiske chokolader. Tak, fordi du holder fast i, at det tager tid at mestre. Øver mig og får forskelligt resultat. Har fundet et par metoder i dag, der muligvis øger succesraten.
Sådan Lene. Bare blive ved. Det er en læreprocess🙌🙌
جميل جد اعمل لنا حلوى لكن داخلها بسكوت نفس الجاهز
Sorry. English please
@@SweetKitchenSkills
Okay..Make sweets stuffed with biscuits
@@zind3650 there is crumble in this one😉
@@SweetKitchenSkills
Very nice, I want it
I've tasted it before and don't know how 😋delicious it is
Hi Chef can you please give info about ypur air rush compressor. What is the minimum requirement ?
Hello. Its different from airbrush to airbrush. But instead of asking me, why dont you watch my video about equipment????
@@SweetKitchenSkills ok. Will do. Thanks Chef.
Filled with optimism I tried this idea,- it looked so easy!! It wasn’t..😅
Nothing is easy. Practice, practice and the right temperatures😉
ich bekomme meine nie so leicht aus der Form ich poliere die form und trage handschuhe so das nirgends fett hin kommt und dennoch bleiben si e in der form und gehen schlecht raus Hilfe
Du temperierst forkert. Oder forkerte form temperatur. Guck dir bitte so viele Videos wie möglich an. Alle informationen sind wichtig.
Can you make bonbons without the airbrush, I don't have this, and all your videos are airbrushed. Very sorry.
You are absolutely right. I will make designs without. Just turn on the notifikation button, so you dont miss out on Them.
@@SweetKitchenSkills Oh I am excited! It is not very economical for me right now to buy an airbrush. So I can't wait for some designs I could (maybe) try to duplicate! 😊