Bonbons with 4 different fillings
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Bonbons with 4 different fillings. So many of you, have asked me to post some recipes of fillings, for bonbons. Now you will get even 4 recipes. I hope you will like them and you will try to make them. They taste fantastic.
There are 2 compots and to ganaches. 4 different kind of fillings. The bonbons have a very simple design, because the focus was more on the filling and the final cut. I hope you like the video.
Raspberry/blueberry compote
190 g Raspberry or blueberry puree (from Boiron) Or use fresh/frozen berries. Add 10% sugar, blend and sift!
30 g glucose syrup, 50 g sugar, 4 g pectin NH, 40 g sugar, 35 g sorbitol powder, 2 g of citric acid
Why sorbitol? It has 60% of the sweetness of sucrose, with one-third fewer calories, and leaves a sweet, cool and pleasant taste. As well as providing bulk and sweetness, it is an excellent humectant and texturising agent, it does not contribute towards dental caries and may be helpful to people with diabetes!
Heat blueberry puree and glucose slowly to 40 degrees. Blend the 20 g sugar with pectin and whisk them into the puree.Bring to a boil.Blend sorbitol and the remaining sugar and add the mixture a little at a time while whisking. Make sure it stays at the boiling point. When everything is used, take the pan off the stove, and whip the citric acid in. Fill it in a piping bag. Temp. must not exceed 86° Fahrenheit or 29° Celsius when used!
Peanut butter ganache
115 g cream 38%, 5 g liquid honey, 20 g sorbitol powder, 30 g glucose syrup, 1.5 g fine sea salt, 30 g peanut butter creamy, 175 g Callebaut Gold chocolate, 20 g peanut oil (good quality)
Bring the cream, all sugar, and salt to the boil. Melt Gold chocolate to 104-122° Fahrenheit or 40-50° Celsius. Put the hot cream on the melted chocolate and blend it briefly through. Add Peanut butter together with the oil and blend. It should have a smooth consistency. Fill in a piping bag and cool to 86°Fahrenheit or 29° Celsius.
Hazelnut ganache
126 g cream 38%, 4 g liquid honey, 20
g sorbitol powder, 25 g glucose syrup, 1 g fine sea salt, 95 g hazelnut praline (I used Callebaut) 125 g good quality milk chocolate (I used Callebaut 823)
Bring the cream, all sugar, and salt to the boil. Melt chocolate to 104-122° Fahrenheit or 40-50° Celsius. Put the hot cream on the melted chocolate and blend it briefly through. Add the praline and blend. It should have a smooth consistency. Fill in a piping bag and cool to 86°Fahrenheit or 29° Celsius.
Gold chocolate
www.amazon.co....
Raspberry pure
www.amazon.co....
Callebaut milk chocolate
www.amazon.co....
Hazelnut praline
www.amazon.co....
Sorbitol
www.amazon.co....
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Thank you for explaining so much and sharing your knowledge. I watch a lot to your video's, some over and over again, getting better and better. You give so many tips (the one of the ganache with a plastic in between your finger and the ganache is great! ;-))
Thanks a lot for your feedback. I really appreciate it🫶🫶
Ah, Markus, you're my hero of the week! The ganache-flattening trick is a life-saver. Well, nearly... :-) No more messing about with spoons... Great recipes, too, thanks! Sch
thanks for the video - and the great tip for ganache flattening!! Can't wait to try these recipes.
احببت هذا الفيديو حقاً 🤩👌🏻can You do more chocolate filling? 🙏🏻
Great work , thank you
Plz make more videos about fillings
Thank you for the tip how to flatten the filling. I had the problem with too runny gianduja the other day and this would have saved me 😊
awesome recipe made it a couple days ago and came out perfect! I use a sous vide machine to keep all the fillings at exact temperatures in a water bath, I do the same for the chocolate. If I have multiple kinds of chocolate for shells or designs all kept in a water bath works great! Much cheaper option than getting an expensive fancy chocolate tempering machine like the magic temper oreztemper. You can also use the water bath method to make cocoa butter silk, which is great for speedy crystallization of chocolate shells or fillings .
Wow. Great idea. I better use my sous vide then:)
I've been using my sous vide this way for years and I also caramelize white chocolate easily. It's very versatile!
Love the tip with cling film and I especially love seeing actual recipes about bonbon fillings as there don’t seem to be many on TH-cam. Could you please please do more videos with various bonbon fillings. Maybe a lemon ‘cream’ and explanation about AWC, which someone mentioned to me but I don’t understand. I’m just at the beginning of my chocolate learning journey! Thank you! xx
Hello and welcome. Remember to Watch all my videos. Especially when you are new. Its a learning process. I Think you refering to AW water activity. Which helps to give you an idea about shelflive. If i have the information about that, i will bring it in my videos. But remember i make bonbons for my ovn interest. They nerver last Long in my Home. So i dont Care about shelflive. Have a nice day
Hi, your bonbons seems really nice, with a thin chocolate shell. I tried to mould milk and white chocolate, but are very thick. Do you add 10% of cocoa butter in order to encrease the chocolate fluidity ? Have you done that for milk and also white chocolate ? When I mould dark chocolate the fluidity seems much higher. Have you any tips ? Thanks and nice video. Your channel is my favorite for chocolate delices 😀
Thank you very much. Appreciate your comment😊Good question. Which i have answered. Remember to take some time and watch the other videos on bonbons. When you buy chocolate for bonbons, you need to know the viscosity! Callebaut with 5 drops, are perfect for bonbons. Or you Can add extra cocoa butter, like i do in this video. The shells become very thin, But also will not contract very much. That means that They not allways just pop out of the molds. But They will become, super shiney. If tempered correctly.
Прекрасная работа. Слой шоколада тонкий и начинка одно наслаждение. 👍👍👍
Markus, what does citric Acid used for?
Hello. You need the acid for the pektin to bind😎
Great tip about flattening ganache ❤
Ur Channel is perfect
Hola, quería preguntarte al temperar el chocolate para hacer la camisa que temperatura debe tener este. Estoy hasta ahora iniciando en esto, yo compro el grano y hago todo el proceso del chocolate hago al 70% al 50% y al 100%. Me ha pasado que pinto todo bonito con técnicas pero temperatura el chocolate y esta caliente y se funde todo o esta mas frío y al voltearlo casi no escurre y queda gruesa la camisa. Me ayudas, gracias. Lindo día soy fans numero 1. 😉🙂😀
English please😅
Hola Fanny. Quizás sea la fórmula de tu propio chocolate. Debería ser lo suficientemente líquido cómo para poder moldearse a máximo 32°, sino te puede pasar eso que te pasa, la decoración se derrite. Yo no hago mi propio chocolate, uso cobertura, así que de fórmulas no tengo idea. Podrías conseguir un poco de cobertura "industrial" y comparar con tu chocolate a ver si logras algo similar con tu fórmula. Saludos.
@@ricardomorgan1418 hola esta mañana atempere el chocolate y luego a la temperatura del 32 a 30 grados como me lo explicó Markus encamise las conchas y super. Eso era lo estaba haciendo a mas temperatura o a menos. Pero esa es la precisa. Muchas gracias por tomarse el tiempo de responder.
Hola. Eso suena genial. Gracias. Traduzca al inglés la próxima vez, gracias. Solo usa el traductor de google. Te recomendaría que veas todos mis videos de bombones antes de volver a preguntarme. Todo se explica allí !!! No es tan simple de explicar. Hay muchas cosas que necesitan estar en orden. No se puede aprender todo a la vez. ¡Pero asumo que entiendes que tu chocolate necesita ser templado! ¡De lo contrario, no puedes sacarlo de forma!
Buena suerte.
if i dont use sorbitol powder it will effecr anything? and what is the function of sorbitol powder?
Hello. Just use sugar instead. Sorbitol is a sugar alcohol that is often used as a sweetener in many foods and beverages. It has been found to have several health benefits, including reducing the risk of tooth decay, improving digestion, and helping to regulate blood sugar levels. Its less sweet than sugar and has less calories. Compared to other sugars, sorbitol has an extremely good ability to bind active water, including active water in ganache. Sorbitol thus significantly reduces the AW value in ganache - and thereby contributes to extending the shelf life of your ganache. I hope that is answer enough:)
Hello Markus, I have yet another basic question. I hope I am not getting too annoying by now! Am I able to make praline, ganache or compote fillings a few days in advance and simply warm them up before I need to pipe them or should they all be made the same day that I need them? Thank you so very much for taking the time to make these wonderful videos and answer all of my silly questions.
Alex
Some fillings change consistency if you rewarm them, some don’t. I always use my fillings right away.
Not exactly what I was hoping to hear but that's how learning works! Thank you for the advice. I just need to plan on spending a longer day making Valentines day bonbons for my wife. Shouldn't be a big deal. Thank you again!@@SweetKitchenSkills
You are really very creative person. One of the best 👍💯 channel in you tube.
Thank you. Very kind thing to say😀
😍🙏
Que vida util tienen estos rellenos? Muchas gracias y bonito día 😉🙂.
You are the best at creating content on TH-cam. Thanks for your excellent work
Wow. Thank you. What a comment♥️♥️🙌🙌
Thank you so much for the filling recipes! Your presentations are wonderful...easy to follow and so good. Thanks.
Good tip on leveling ganache. Why didn’t I think of that the last time I had trouble with one of my fillings!
Can you please give us an estimated shelf life for the fillings?
3 month. Maybe longer.
Good ideas 💡👏🏻👏🏻👏🏻
Thank you for Very nice Video ... i learned many things !
Good tip about use the film and press the fill. Thanks
Desde Argentina te saludo podrías hacer un vídeo para principiantes gracias
Can I replace sorbitol powder?
(And name replacement please)
Muchas gracias, las seguiré al pie de la letra. Bonito dia😉
As others have mentioned, the cellophane wrap is an outstanding idea to rid yourself of the unwanted peaks of sticky ganache in each shell. My sense is that timing is everything; you can't wait too long after making the ganache and cooling it down to working temperatures.
Also, the blueberry compote makes me think of rum, a really dark rum. I know there is already a lot of "science" in the making of the compote, what with the various sugars (glucose, sorbitol, etc) PLUS the pectin. Would it be possible to add an alcohol like rum, say, 80-90 proof? (which would be about 40-45 percent alcohol). Said differently, would alcohol affect the gelling reaction of the sugars + pectin?
Thanks for advancing your videos to actual ganache recipes! I enjoy the various color schemes you've been doing these past years; it's good to see your tutelage expanding to what happens INSIDE the bonbon now! ;)
Thanks Cotton. Of course you Can put a little bit of Rom. I an personly not a big fan of alcohol in bonbons. But go ahead and give et a try😋
You are more than wonderful. Give us more information
Good job
Hi Markus. Nice tip for the over cristalized ganache!! What is the aproximate shelf life of that recipe? Thank you very much!!
Hello. I am not sure.
Ja, så flott du viser og forklarer, tusen takk for flott arbeid du instruerer - tusen takk!
Thank you very much for all your hard work in creating these videos for us to enjoy, your work is exquisite.
I was wondering if you could recommend what would be the best readily available substitutes for Pectin & Sorbitol? I have read through many of your comments but have not found an answer.
Thank you in advance.
What is wrong with Pektin and sorbitol? Sorbitol keeps the product moist , Less sweetness and longer shelflive. You can just let et be. Dont use it. Pektin is natural in apples. I dont know what else you can use instead of Pektin. Sorry
Bonjour chef, excusez-moi de vous demander cela mais vous mettez du beurre de cacahuète industriel ou fait maison ? Car je trouve le beurre de cacahuète quand même bien salé déjà. En tout cas, c'est comme ça en Belgique et je ne voudrais pas gâcher votre recette qui à l'air si bonne. Bien à vous. Rosalie
Hello. I use organisation peanutbutter. Its only slightly salty😊
super thanks for your help full vedios
creative and they look delicious!
Gracias , Dios te bendiga🎉
I want to ask you if peanut oil is refined or not. Thank you!
I didnt use peanut oil. But you can😀
@@SweetKitchenSkills Ok, Gracias 🙏🏼😁
Markus, what do you think, about use the fridge to set the shields/bombons. I saw your videos, and always set a normal tempeture.
hello. If the bonbons arei for home use, you Can set them in the fridge. But the bedst way too cool chocolate is at 16 C. If the crystalls set slowly, you will get a good result. And a longer shelflive, because you avoid fatbloom, because of wrong cooling. 😉
Thank you for your great video, Why when I mix the chocolate butter with coloring it freezes?
Do you use liquid colores?
Helo sir. I'm trying to make a colour cocoa butter with cocoa butter + powder colour for chocolate decorations. But, the result turn out my colour cocoa butter taste bitter. Is it cause by the colour powder I'm using? Thanks
😂😂😂. Sorry. But how should i know that? Of course it must be bad cocoa butter or the colores. Buy a good quality and you dont have this problem. But remember, you need to taste the Whole bonbon. Not only the cocoa butter! Because you will only have a very thin layer.
You all ideas are very unique and easy to do. Thanks for everything🙏❣️💗 love you.
Thank you. You are so kind🙂🙂
The tip about the plastic film is genius
Thank you for sharing the recipe, I have a question when I can add the50g of sugar?
The sugar is devidet. First 20 gr, Then the 30 gr is mixed with pectin
Great video thank you for sharing
I am making bonbons with a raspberry fruit puree. Can you tell me the shelf life?
Hello
Sorry. I dont care about shelflive, i care about taste. 😉
Muchísimas gracias 🤩❤️
Is it 30mm mould?
Use 30 or 32 mm😉
Thank you for teaching us. Where else can we, as home cooks, find more filling recipes?
Here. Just be patient.
As allways... you are the best!!❤
What is the benefit of adding 10% of cocoa butter? Does it make the crust more solid؟
Hello. Exactly, and the chocolate gets more liquid. And that again makes more shiney shells. Keep watching😉
What’s the spraying machine you’re using? Which brand is that?
Why dont you watch my other videos????
Everything about equipment, tempering aso. Is there.😉
Thank you for the amazing ideas, just wondering how long do these bonbons stay safe to eat until they go bad!?
3 month or more. Fridge😎
Thank you for the recipe I ll try it
Thank you very mutch
This is very useful thank you
Спасибо за Русские субтитры. Вы лучший. Учюсь у вас. ❤❤❤
Sorry. English please 😅
Great tip on leveling the ganache. Wish I would have thought of that the last time I had trouble with a filling.
Now you know😃
The best tutarial you give to us ! I am working as a pastry chef in emirates flight catering i so impressed to see your skill
That sounds greate. Best fly company in the world
A wonderful and beautiful recipe. Please, I want the ingredients for the fillings, but I couldn't find them❤️🇱🇾
Hello, did you Google ?
@@SweetKitchenSkills yes
I love your videos and I learn a lot. Thank you so much!!!
Thank you for watching🙌🙌🙌
Thank you so much.
Thank you Marcus and hands down
You are amazing 🤩 thanks a lot for videos
Thank you my friend😄
How do I use the liquid gel colors?
Dont use liquid colores. Only powder.
@@SweetKitchenSkills Thank you🌹
I never use them🤔
Fint tip med filmen over, jeg lavede her i ugen en karamel der var lige hård nok, der havde det været godt at kunne bruge tippet. Så tak for læringen igen 👍
Selv tak Annelise. Håber det går godt! 😊
Loved the tip on dealing with ganache sticking up 👌
😃😃
bonjour ,pouvez vous me dire comment est calculé le poids du sorbitol pour chaque recette?
Sorbitol is great. Less sweet then sugar, less calories, gives body to the filling, longer shelf live. More healthy then sugar. If you don’t like sorbitol don’t use et. Just make the recipe without.
Just an amazing person and channel. I rarely leave comments on youtube, you however deserve it. Hat off for you 👏👏🙌👌
Thank you very much. I really, really appreciate that you take your time, for writing that. Comments like that keep me going🙌🙌. Happy new Year 🍾🧨🧨🧨
@@SweetKitchenSkills As a one who cook and bake aswell I know how someone can give a push :)
And for spending your time filming and explaining you truly, truly deserve it.
Wish I could send you pictures of praline I make with your help.
Happy new year ❤️❤️
I was confused by the very liquid milk chocolate, until I remembered the 10% extra cacao butter... They turned out very nicely, I added a thin layer of yellow with milk chocolate shining through - it gives a hint of the peanut butter colour. Very good reviews from the customers, thanks, Markus!
Fantastic, so nice to hear that it worked out for you🙌🙌🇩🇪😎
@@SweetKitchenSkills hello, thanks for such an amazing channel, you explain everything very easy. I wonder if you can suggest me an online shop for buying sorbitol and other additives for chocolate preferable small amounts
@@SweetKitchenSkills could you please tell how long to keep the chocolate in a regular fridge before demoulding?
Thank you ❤❤
Hej Markus
Er det 180 gram sukker der skal til blåbær kompotten? :)
Hej. Ja det er der. Skær du bar ned, hvis det er. Det er pga holdbarheden. Men husk og skær ned på citronsyre også!!
God dag
@@SweetKitchenSkills tusinde tak! 🤩
Yes, I like ideas 👍👍
Que genial!!
Very good
الا يمكنك الترجمة للعربية ❤
English please😅
Can I replace sorbitol powder?
(And name replacement please)
First answer me why? Sorbitol has many benefits. Google et. Just add more sugar😉
@@SweetKitchenSkills just I didn't find him in a supermarket.
Ty
Hi. I look at youre videos a lot and i learnd a lot. There is one problem i always have. In our country we have the big airbrushes. I have a lot of small ones but all of them seem to stop spraying verry quickly. Can you explain why they stop? And where can i find a cheap airbrush to start with? Kind regards.
Hello. Please, watch my video on equipment. You need a airbrush with at least 0,5 mm nozzle. Or the cocoa butter gets stuck fast. I dont have time to find a airbrush for you. Sorry
Happy Easter my friend. I had already seen the video. But if I understand correctly, it doesn't matter which airbrush you use as long as it is 0.5? I thought special airbrushing was used when using cocoa butter.
@@patrickdevaal1245 No special airbrush. Thats why you need to warm the airbrush again and again. Or the cocoa butter will set inside the nozzle.
Thx al lot for the advise i will keep watching youre videos
Superbe est ce que vous pouvez me donner recette cream cheese ganache
Bonjour. Désolé, cette chaîne n'est pas une station-service où vous pouvez simplement commander quelque chose. Il y aura peut-être une recette dans le futur. Ravi d'avoir une visite de France. N'hésitez pas à écrire en anglais, je n'ai donc pas à utiliser google translate en permanence. Bonne journée
Thank you❤
Thank you
Awesome
ماشاءالله ممكن أعرف ماهو السريبتول
????
يعني شلون بيفهمك !!😅 السربيتول سكر كحولي اقل سعرات من السكر العادي وفايدته للحشوات أنه يمدد صلاحيتها لكن كثرته مضره .
I temper the chocolate, for the moment of adding it to the mold at what temperature should it be? . It has happened to me that either you melt the design or it is complicated and then put it to drain
Sorry. Use Google translate! I dont understand😢
@@SweetKitchenSkills .what is the temperature of the chocolate to encase?.thanks
شكرا 🌹
????
How long it can be stored?
3 -4 weeks. :)
Votre vidéo sont super j'adore.
Je voudrais savoir si je peux éliminer le sorbitol ainsi qu'elle est la durée de conserver le chocolat.
Hello. Can you please translate to english😅
Your videos are great, I love it.
I would like to know if I can illuminate the sorbitol as well as the duration to keep the chocolate.
Thank you.
@@bonnebonne5932 you Can just use sugar instead. But sorbitol gives you a lot of advantages. F.eks. Shelflive, and less sweetness, Dont be afraid of it. Sugar is your enemy😉
All I could see was fog
What do you mean?
@@SweetKitchenSkills First takes
Too much zoomed in
All that camera could show was fog
Sometimes you don't have to film THAT close
Nobody is perfect. 🥲
But i dont have this problem and you are the first one to have this problem🤔
Maybe your quality setting is too low? Looks fine to me. some shots are a bit overly zoomed in, but for this kind of content that really helps so you can see exactly what the chocolate looks like at certain stages.
Hokeyyyyyy tenküüü
????????
U re the best
You are so sweet. Thanks. But i am not😀
Hi what is the shelf life?
I dont look at the shelf life. Sorry
temperature of the chocolate to make the coating?
What coating? My chocolate is at 32C, when i make the shells.
But the chocolate needs to be tempered!!!
@@SweetKitchenSkills understood thank you very much 😉🙂🍫
Ingridient plz
There is a recipe.
Hi chef
How to close the back of the chocolate with liquid filling?
I think you need to spray a thin layer of cocoa butter on the cold filling. Let crystallize and then close with chocolate. But normaly, liquid fillings are not liquid, when they are filled into the shells. They set. First after days they get liquid, because enzymes are used.
@@SweetKitchenSkills thank you chef
You are best 👌 best 👌 chef in the world 🙏🙏🙏🙏🙏🙏🙏🙏
@@azamfarahani9697 No i’am not. But thanks😛
@@SweetKitchenSkills 😊😊😊
My eyes ate them
😀😀😀🫶
💜
Благодарю Вас!
??
@@SweetKitchenSkills Thank you!
Can I use liquid sorbitol at the same amount?
Yes you can, but the ganache will be a little bit softer:)