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3 layered chocolate bonbon 

Jules Cooking
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Hey guys, in this video I will show you how to make your own shiny molded chocolate bonbons. It's a three layered bonbon with a lemongrass syrup, a mandarin ganache and a white chocolate crispy. It takes a little bit of time, but I think it's a great recipe!
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Enjoy making this recipe!
Ingredients:
For the syrup,
400 grams of tea
150 grams of sugar
100 grams of galangal
4 sticks of lemongrass
12 grams of pectine
20 grams of sugar
For the ganache,
6 mandarins for 230 grams of juice
1 vanilla pod
240 grams of white chocolate
For the white chocolate crispy,
120 grams of white chocolate
50 grams of cornflakes
Cacao butter
Yellow fat soluble pigments
Gold powder or spray
Dark chocolate
Bon appetit!

Хобби

Опубликовано:

 

3 ноя 2020

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Комментарии : 97   
@tiagotitto7852
@tiagotitto7852 2 года назад
Dude, thanks for sharing. I'm testing crunchy bases for my bonbons and this one looks perfect.
@Bluviolet7392
@Bluviolet7392 2 года назад
What an incredible elaboration, beautiful video. Thank you.
@annemcintyre2821
@annemcintyre2821 6 месяцев назад
Enjoyed your video very much. I made the lime and pistachio turned out really great for first time. Thank you so much.
@rei.reirei
@rei.reirei 2 года назад
Thank you for this wonderful recipe. Hope to see more videos on chocolate work. 🍫 Hopefully bonbons with crunchy gjanduja fillings. 🙏
@nehamittal5622
@nehamittal5622 3 года назад
Amazing recipe
@ecekaradeniz567
@ecekaradeniz567 3 года назад
Loved the mandarin ganache!!
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you!
@jeanieroj
@jeanieroj 3 года назад
You made it look so easy! Thank you for a great recipe. Love it! Will try some day.
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you! Hope you’ll like it
@ft.Pluvi0phile
@ft.Pluvi0phile 3 года назад
Beautiful!
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you Anya!
@jamesbfood1999
@jamesbfood1999 2 года назад
Very impressive!
@ale1kato
@ale1kato 3 года назад
A real craft. Congrats!
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you Alejandro!
@poornimasingh3235
@poornimasingh3235 3 года назад
Thank you..💐 Simply beautiful. 👌
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you Poornima!
@pragyakumar3177
@pragyakumar3177 3 года назад
It's so amazing..thanks for sharing such an awesome recipe🙂
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Really glad you liked it!
@Toermalijn1
@Toermalijn1 3 года назад
Marvelous taste
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thanks!
@June-yr4ie
@June-yr4ie 3 года назад
Loved it
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Great to hear June!
@Sadhell0012
@Sadhell0012 3 года назад
Excellent job well done
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you Yabin!
@rainpayne6755
@rainpayne6755 Год назад
Love your style, so relaxing. What is the shelf life on these, noticed no cream or butter in mango ganache
@Hend.Hassan
@Hend.Hassan 3 месяца назад
Looks yummy 😋, thank you for sharing it. May I ask what type of white chocolate do you use? Thank you
@sunitamatta9266
@sunitamatta9266 3 года назад
Superb recipe..thanks for sharing
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Glad you liked the video!
@eimearcorcoran9428
@eimearcorcoran9428 3 года назад
These look amazing, what brand of tape do you use for the lines? Is there a food grade washi style tape?
@luca0147
@luca0147 3 года назад
Awesome
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thanks Luca, really appreciate it!
@grace5817
@grace5817 6 месяцев назад
This was a wonderful video. Both pleasantly entertaining and educational. Would you please link to your mold? I'm concernedd I will buy too big or too small
@LilTinkerHell9
@LilTinkerHell9 3 года назад
Can you paint the molds with the colored cocoa butter using a brush?
@manu1007
@manu1007 3 года назад
beautiful
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you!
@Tarrosion
@Tarrosion 3 года назад
Love it - more chocolate work videos please! Any thoughts on tradeoffs of tabling, seeding, or other tempering methods? I'm especially curious for tempering just a small amount of chocolate, like 150g for a single tray of bonbons at home. I find that "boundary effects" like the chocolate losing heat to the bowl matter a lot with such small quantities.
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you! Right now I’m busy with a really cool chocolate video. I think you’ll love it!
@anneschuster1396
@anneschuster1396 3 года назад
can you give specifics (bloom) on the pectin? Is it NH pectin?
@Caulaysmom
@Caulaysmom Год назад
What is the reason for the cocoa butter in the mold then removing it? To help remove the tape?
@hayatladdi8181
@hayatladdi8181 2 года назад
Je m'abonne c'est êtes un pro !!!! J'aime beaucoup 😄 j'aimerais savoir quel est le masquage que vous utilisez pour le motif dans le moule svp🤔 ( la marque et le lien svp Merci)🤗
@yunxinouyang1572
@yunxinouyang1572 3 года назад
could you provide the brand or link to the fat soluble pigments and the gold spray? thanks!!
@MrMusickey
@MrMusickey 3 года назад
More bonbon recipes please 😃
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
What kind of video would you like to see?
@MrMusickey
@MrMusickey 3 года назад
@@JulesCookingGlobal Maybe a series on different bonbon and praline flavours
@safrahanan1571
@safrahanan1571 3 года назад
waaaaawooo ur work is very clean and beautiful :)
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thanks!
@Heydy.Viaja1
@Heydy.Viaja1 3 года назад
amazing
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you Heydy!
@vesnazivkoviclaurenta6046
@vesnazivkoviclaurenta6046 2 года назад
Beautiful video
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thanks a lot!
@svennienhuis
@svennienhuis 2 года назад
Een hele mooie video. Jij beheerst de techniek tot in de puntjes👌. Ga zo door , en heel fijn dat jij ook de recepten erbij zet. Ruby chocolade is ook nieuw mischien een keer leuk om daar iets mee te doen😁.
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Dankjewel Sven! Ook voor je suggestie, ga er zeker even naar kijken
@bortnikn1
@bortnikn1 3 года назад
I absolutely love your channel. One day, please could you show us how you make some of your sauces? Like the red pepper gel or bay leaf sauce. How do you get them so silky and bright coloured. I tried to recreate and they tasted good, but didn’t look nowhere near as impressive.
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you Nicholas! I’ll put more sauce movies on my list, any one you would like to learn besides the bay leave sauce?
@bortnikn1
@bortnikn1 3 года назад
@@JulesCookingGlobal thanks for your reply. Apart from the bay leaf sauce, It would be amazing to learn the red pepper gel sauce from your lamb saddle video and also maybe how you make your typical beef sauce for your beef Wellington! Keep up the amazing videos man!
@mjjcht2
@mjjcht2 2 года назад
Merci infiniment
@kht2015
@kht2015 3 года назад
Do you need to temper the yellow cocoa butter? i thought you needed to for the shine? what temperature did you melt your cocoa butter to? Thank you for the recipe. your bonbons are gorgeous
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Hey Linh, you’re absolutely right. But when I use this little cacao butter and I spread it with a sponge it kinda tempers it as well, it’s a short cut. When you use a bigger amount you do need to temper it. In next weeks video I’m going to make another bonbon video. Here I’ll show you how it’s done. And I melt the cacao butter at 40 degrees Celsius. Have a great day!
@toby4235
@toby4235 3 года назад
Love it! What type of tea did you use, do you recall? I’m guessing you just brew it normally - not extra strong or anything in particular
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thanks Toby! I made it with a normal earl grey, but you can use every kind of tea you like. Just don’t make it to strong. Good luck!
@Tarrosion
@Tarrosion 3 года назад
What kind of thermometer do you use to measure the chocolate temperature when you're tabling it?
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Honestly I never use a thermometer, I check the temperature by putting a little bit of chocolate on my lip. This is impossible to do in the beginning, but I have tempered so much chocolate that you get the hang of it. Otherwise you can use any kind of thermometer, as long as it’s well calibrated
@sjorsvanduren2722
@sjorsvanduren2722 3 года назад
Hi Jules, I had a short question, when you melt the chocolate at: 3:43. Isn't there a point that it can become to hot? How hot/cold should the chocolate become?
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Hoi! Heat it up till it’s 45 degrees Celsius and cool 2/3 down till it’s 26 degrees Celsius. Then mix it with the rest until it’s 31 degrees Celsius. Geniet ervan!
@tigerlady4859
@tigerlady4859 3 года назад
Very very beautiful! how many bonbons are this reciepe ? Looks more then one
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thank you! Off course this depends on the mold, but let’s say it’s for three molds
@MrMusickey
@MrMusickey 3 года назад
Also, where do you buy the fat soluble colouring?
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
I always buy them from one of our restaurant suppliers, but you can also buy them at a lot of webshops
@ba2988
@ba2988 3 года назад
Finally a good and simple video that I can follow the instructions to. Something I can actually make at home and not have to buy a compressor and spray gun. Btw, I thought the bonbons had to sit for at least 12 hours, you say 30 mins? Is that really enough for them to come out so pretty and shiny??
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Thanks Jale! Really appreciate it! Should be more then enough if you tempered the chocolate well. Because the crystallization process already begins when you have the first layer of chocolate in the mould, so the half hour is just to let the top layer set. Good luck!
@ba2988
@ba2988 3 года назад
@@JulesCookingGlobal hi again! Hope you don't mind me picking your brain. So I managed to make quite beautiful bonbons, the filling was like I wanted, the colours etc too.. HOWEVER, while they came out of the molds easily, the shell is rather soft, it holds shape. But if I try to cut it or push my finger down on the shell it makes a dent.. Would you be able to tell me what I did wrong? I wish it had a nice "snap" to it when bit into as opposed to being soft. :/ I used 54% dark chocolate btw.
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Hi Jale, I think your chocolate wasn’t tempered good enough but that’s hard to say since they came out of the mold with no trouble. My guess is that you chocolate was to warm when you molded it, but I would say give it another go and see what happens then. Enjoy!
@ba2988
@ba2988 3 года назад
@@JulesCookingGlobal thanks, it's quite possible since I didn't have a a thermometer on me. I'll do it like you said 31 degrees next time and see. Cheers. :)
@ikazy1869
@ikazy1869 3 года назад
may I know in what temperature are you working, air conditioning is on?
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Here in the Netherlands we don’t need air conditioning haha but let’s say 19/20 degrees Celsius
@payneeavis7366
@payneeavis7366 2 года назад
What is the purpose of polishing your mould with cocoa butter the first time you did it?
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
It's to clean the mold. This to insure you get a beautiful shine on the chocolate
@patrickderks6446
@patrickderks6446 3 года назад
What kind of pectine do you use? Nh pectine? Yellow?
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
I always use Jaune pctine, I find it to be the best one so far
@poto.
@poto. 3 года назад
Que ricos se ven esos bonbones, lastima que a las personas que realmente hacen buenas cosas tengan tan pocos seguidores.
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
Hago lo que amo, eso es lo más importante. ¡Pero gracias!
@loooooly2
@loooooly2 3 года назад
Thank you for the recipe😍 . If i dont have the pectin , can i drop it ?!
@MrWnw
@MrWnw 3 года назад
You will have completely different texture. But yes, you can
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
MrWnw is right, the texture will change. Maybe you can make it with a pectine rich liquid. I know blueberry has a lot of natural pectins
@MrWnw
@MrWnw 3 года назад
@@JulesCookingGlobal Jules is right haha. Or you can cook it with apples and then strain them away.
@safrahanan1571
@safrahanan1571 3 года назад
that yellow colar is normal colar or its use just for chocolate ??
@JulesCookingGlobal
@JulesCookingGlobal 3 года назад
It’s normale color powder, but you also have special cacao powder
@safrahanan1571
@safrahanan1571 3 года назад
@@JulesCookingGlobal ty for ur fast respond :)
@soltesznagytamas
@soltesznagytamas 11 месяцев назад
❤👏👍
@agentlord9872
@agentlord9872 3 года назад
No eating in my classroom!
@MasterMeon_Fish4
@MasterMeon_Fish4 3 года назад
Xd
@clasifi1
@clasifi1 2 года назад
Hello Jules, i'd like to have your pro opinion on that one, i was looking throughout your channel for anything related to "bonbon" technic but i'm not sure anymore. Ok, so i stumbled on this video, and at 0:11 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZLH_BTCky6M.html The chef speaks of a "light emulsion of radish juice and raspberry, we covered it with red cocoa butter", now at first glance it looks like a "bonbon" but it isn't though right ? It looks soft, fragile , one person in the comments added "Raspberry & radish juice bon bon (juices frozen in a sphere and dipped in red cocoa butter then left to thaw in the fridge)"... But how comes it looks softer than a bonbon ? isn't cocoa butter supposed to create a harder shell ? (like the ones where chocolat is used)... Or is it a different technic ? Thanks
@maccabanana1373
@maccabanana1373 3 года назад
NO EATING IN MY CLASS!
@eenhoornprinses3511
@eenhoornprinses3511 Год назад
Hmm Nederlander haha
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