Making Two-Layer Galaxy Bonbons with Christophe Rull from Bake Squad скачать в хорошем качестве

Making Two-Layer Galaxy Bonbons with Christophe Rull from Bake Squad

S1: E6 Chef Christophe Rull from "Bake Squad" and "Halloween Wars" shows us how to create these shiny, chocolate galaxy bonbons filled with a smooth raspberry puree filling and decadent chocolate ganache. Learn how to make tempered cocoa butter colors from scratch, airbrush a unique galaxy pattern, and fill and close your bonbons. Chef Christophe Rull Instagram ► www.instagram.com/christopherullpro/ Episode 1 (Tempering Chocolate) ►    • How to Temper Chocolate With Cocoa Butter ...   Episode 2 (Chocolate Decorations) ►    • 4 Easy Chocolate Decorations with Chef Chr...   Episode 3 (White Chocolate Bonbons) ►    • Chocolate Flower Cake Topper | Chef Christ...   Episode 4 (Chocolate Flower Wedding Cake Topper) ►    • Chocolate Flower Cake Topper | Chef Christ...   Episode 5 (Chocolate Rocking Horse) ►    • Chocolate Rocking Horse Showpiece -- Chef ...   ► The following video was filmed in May 2021, when Christophe was the Executive Chef at Park Hyatt Aviara Resort. He has since departed to pursue other interests in the pastry industry. Special thanks to the Park Hyatt Aviara team for allowing us to use their facilities for our filming purposes! Cacao Barry Extra-Bitter Guayaquil 64% ► https://www.cacao-barry.com/en-US/cho... Waring chocolate warmer ► https://www.waringcommercialproducts.... Power flowers ► https://www.barry-callebaut.com/en-US... Raspberry Filling ► 250 grams raspberry puree 25 grams granulated sugar 2.5 grams pectin NH Dark Chocolate Ganache ► 440 grams heavy whipping cream 60 grams glucose or corn syrup 300 grams dark chocolate I use 64% extra bitter Guayaquil by Cacao Barry 120 grams unsalted butter (cut into chunks) 80% butterfat works best (Plugra, or European butter) Chocolate Shells ► 1000 grams couverture dark chocolate 10 grams pre-tempered cocoa butter (optional) Galaxy Design ► 100 grams cocoa butter 100 grams white chocolate I use Zéphyr 34% white chocolate by cacao barry colored cocoa butter or color your own using Flower Power cocoa butter colors CHAPTERS ► 00:00 Introduction 00:34 Preparing the chocolate 03:00 Making the pieces 07:20 Setting the pieces 08:10 Unmolding and texturing 09:38 Christmas showpiece 10:22 Assembling the pieces 14:22 Making ears 14:51 Making handles 16:35 Next episode announcement! SUBSCRIBE ► https://www.youtube.com/sugargeekshow... WATCH RECIPES ►    • Sculpting Rice Cereal Tutorial   WATCH CAKE TUTORIALS ►    • Pokemon Topper   Pikachu Tutorial   Facebook Page:   / sugargeekshow   Online Cake Tutorial School: https://sugargeekshow.com Instagram:   / sugargeekshow