Bonbons with a cool, flower design and 2 fillings скачать в хорошем качестве

Bonbons with a cool, flower design and 2 fillings

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! https://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