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How to make the perfect chocolate bonbons | Friandise special 

Jules Cooking
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Hey guys! Today is the second episode of my friandise special project where I'll be uploading one RU-vid video a day! We're going to make my favorite 7 friandises or petit fours and today we'll make some beautiful shiny three layered chocolate bonbons. It's filled with a Jasmin syrup, a hazelnut praline ganache and a white chocolate crisp. All great recipes, so enjoy guys!
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21 июл 2024

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Комментарии : 89   
@cottonclarksa
@cottonclarksa 2 года назад
Excellent instruction! Straightforward, easy to follow. You inspire like few others can. Well done!
@thatnerdartist142
@thatnerdartist142 6 месяцев назад
So excited to try these !!
@HTMLguruLady2
@HTMLguruLady2 10 месяцев назад
I made these and they were fabulous! Thank you so much for giving such accurate descriptions, such as the grams for measurements, and even temperature the liquid and the amount of time you needed to let the tea steep. If you follow your directions perfectly, there's nearly no way to fail at this! These were absolutely delicious. Thank you! I have also made some of your savory dishes and they were equally delicious!
@RS_82
@RS_82 Год назад
Simple superb! Your tutorial video is upto the mark! I watched so many bonbon tutorial videos on youtube but no video was as good and satisfactory as yours. I don't need any other tutorial to try bonbon. Thank you so much.
@onesweetspot156
@onesweetspot156 4 месяца назад
Love your video, explains clearly and easily understand. Thanks ❤
@SummermanS
@SummermanS 2 года назад
Great job Jules! Keep on the good work👍😉
@hamudi6820
@hamudi6820 2 года назад
so much value!!!
@danielleshelbourne220
@danielleshelbourne220 5 месяцев назад
Oh Wow Jules! Even with your insanely good instructions I don’t think I’m brave enough for this one yet, but wow! 🤩 👏
@clasifi1
@clasifi1 2 года назад
Love your "friandise special" series...Great stuff !
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thanks a lot!
@Fatima4life24
@Fatima4life24 Год назад
Thanks for this instruction, it helps me alot 🥰🌟
@manalalghazi1887
@manalalghazi1887 Год назад
Amazing i will try it immediately
@salfra4476
@salfra4476 Месяц назад
I want to make these but il need to watch this video 100 times and i dont have the patience for this 😂
@elf7355
@elf7355 2 года назад
This is incredible content!! Thank you for sharing!! The bonbon looks so clean and gorgeous!
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Glad you like them! Thanks for your support
@Alansu250
@Alansu250 8 месяцев назад
They look delicious! Very interesting the way you used the plastic on the bottom. I haven't seen that done before. Thank you for sharing. ❣
@benp3592
@benp3592 6 месяцев назад
Thanks, will be interesting to see how cheap these can be made at home. Recently discovered how good bon bons can be but dont want to be paying $2-4 for each small piece of chocolate no matter how good.
@akkayyy
@akkayyy Год назад
Really thanks. Very informative...🤩🙂
@miroslavpetrovic9905
@miroslavpetrovic9905 11 месяцев назад
SVAKA CAST NA PREDIVNOM I RAZUMNOM RECEPTU,PREVOD JE SUPER A BOMBONE SU PREDIVNE.VELIKI POZDRAV IZ BEOGRADA SRBIJA.
@jonawiersma1964
@jonawiersma1964 Год назад
Amazing bonbons 💕 I would like to see a video with advocaat filling pretty please
@chit9601
@chit9601 2 года назад
these look so good, it would probably blow anyone away if you served them this haha. Also the tapping technique was very interesting, great job chef! Love to see the daily uploads.
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Appreciate it! Really happy with the result so far
@KJF297
@KJF297 2 года назад
As soon as I hear: “Hi Guys” , I know it’ll be a good video👌🏼✨
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Haha awesome to hear!
@cookingwithgio3740
@cookingwithgio3740 2 года назад
I’m going to serve this in our 24-hour finals in school!
@lilyadache3804
@lilyadache3804 2 года назад
Jules you ara an artist
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Appreciate it! Really happy with the result so far
@cicadetroit2012
@cicadetroit2012 Год назад
Cool.‼👏👏
@crimsonfancy
@crimsonfancy 2 года назад
I often don't consume sweets and don't care for white chocolate but technique here is stellar. The candies are beautiful.
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thank you so much! Awesome to hear
@jonawiersma1964
@jonawiersma1964 2 года назад
Love your video’s can you show bonbons with a marzipan filling please!!
@tanthiennguyen9308
@tanthiennguyen9308 8 месяцев назад
Vielen Dank für ihre Erklärungsbedürftige Rezept
@unbeastable957
@unbeastable957 2 года назад
Amazing, very creative
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thanks a lot!
@peterslegers426
@peterslegers426 2 года назад
Hi Jules. Yet again a great video as always! 2 questions 1. How long does the syrup have to set in the cavities before adding the praline? 2. The syrup comes out like a runny substance, correct? Or does it have to be mixed after taking out of the fridge? I don't think it will be a PDF texture right? 🙏🏻🙏🏻🙏🏻
@jorisbroersen4245
@jorisbroersen4245 2 года назад
Supernice! Thanks
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thanks Joris!
@someones7
@someones7 4 месяца назад
Hey Jules, thank you, I just tried out the recipe and it's delicious! One question though, how long can I keep these at room temperature? I'm a little worried because of the ganache inside and I don't want to keep them in the fridge.
@palknig4569
@palknig4569 9 месяцев назад
Hi. Looks delicious. :-) Can you recommend what chocolate and Coco butter? The ones I used just won't sit in the mold. All comes out when I turn it. Thanks
@kindalonelyngl
@kindalonelyngl Год назад
Hi, just want to ask. How do you store the bonbons and how long is the shelf life?
@chefnouryano8089
@chefnouryano8089 Год назад
Amazing,
@tonyzhang727
@tonyzhang727 2 месяца назад
Thanks for sharing, how long is the shelf life?
@beaulavani2649
@beaulavani2649 2 года назад
great vedio what's the shelf life of the chocolate
@user-tb5cr1nz2k
@user-tb5cr1nz2k 11 месяцев назад
Hi sir what would be its shelflife?
@samayasalahova1559
@samayasalahova1559 Год назад
How can I get this plastıc sheet? Could you send me link where ı can buy
@jwalter007
@jwalter007 Год назад
What type of chocolate are you using ~55% ?
@afifas-sk3rr
@afifas-sk3rr Месяц назад
What is the shelf life on a product like this?
@cam5020
@cam5020 Месяц назад
Don’t understand how you temper cocoa butter down to 26, then mixing it goes back up to 31? You have to heat it lightly?
@kendratoesca6101
@kendratoesca6101 2 года назад
I though caoco butter is to give shine effect but you mentioned clean with it
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Well you clean the mold with the cacao butter and while directly adding a super thin layer of the cacao butter. You can't clean the mold with water, that doesn't go well with chocolate
@rwaabd3087
@rwaabd3087 7 месяцев назад
مرحبا كيف اعرف زبده الكاكاو الاصلية رائع جدا شكرا لك على المعلومات القيمة ❤
@arthurlegoat6120
@arthurlegoat6120 2 года назад
Hi Jules, this made me want to buy molds... I was wondering, what is the material of your worktop ? it must be easy to clean and to work with as you spread chocolate and cocoa butter on it, even with coloring powder :D Also, I was wondering how you were melting the chocolate: oven ? microwave ? bain marie ? Thanks a lot, trully amazing video, as always. Have a nice evening and greetings from France :)
@bobbo4962
@bobbo4962 Год назад
pretty sure he has a marble top
@jorisbroersen4245
@jorisbroersen4245 2 года назад
What knife do you use with the vanilla?
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
It's a Ryusen Tanganryu
@shruthisp6122
@shruthisp6122 2 года назад
How to temper the chocolate if we don’t have a marble??
@leokotsen1548
@leokotsen1548 8 месяцев назад
Add small amounts of chocolate to the melted chocolate until it reaches the right temperature
@Patollando
@Patollando 2 года назад
Can I make it in a silicone mold?
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
You can, but polycarbonate works a lot better
@maikwouters2415
@maikwouters2415 2 года назад
Heel leuk
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Dankjewel!
@c.j.k.98
@c.j.k.98 2 года назад
Fantastische video weer! Het heeft niets met zoetigheid te maken maar aangezien het barbecue seizoen er weer aan komt ben ik heel benieuwd wat voor fine-dining vegetarisch barbecue gerecht je zou maken.
@ShGel
@ShGel 3 месяца назад
Thanks for the video, where can I see the recipe?))
@JulesCookingGlobal
@JulesCookingGlobal 3 месяца назад
Find a written recipe on my website www.julescooking.com 👌🏼
@itsjustmesam913
@itsjustmesam913 2 года назад
Could you please explain what is the idea behind tempering rather than simply cooling it in the chiller?
@CtrlAltDfeat
@CtrlAltDfeat 2 года назад
Tempering the chocolate helps you achieve a smooth glossy finish and improves the texture by making the chocolate snap in your mouth rather than feeling like clay.
@itsjustmesam913
@itsjustmesam913 2 года назад
Thank you , Appreciated !
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Well that is for four reasons: - Tempering the chocolate will make it shine. - When the chocolate sets after tempering it will shrink a little bit, this way it can be removed from the mold. - The tempered chocolate will not melt as fast as untempered chocolate. - It will give the chocolate a beautiful snap or crack instead of a soft result. Tempering the chocolate can be explained on a very high level with crystals etc, but these are the four reason why you should do it. You also should never keep your bonbons or chocolate in the fridge. Chocolate and water doesn't go together
@itsjustmesam913
@itsjustmesam913 2 года назад
Great!!! ..Thank you chef, that for me is something new and fascinating to learn and know about.
@crimsonfancy
@crimsonfancy 2 года назад
Chocolate need to be emulsified to achieve the end result mentioned in comments. Crispness, shine, stability.
@k41s
@k41s 2 года назад
Weer heel leuk! Misschien een idee om een clip on microfoon te kopen voor als je in de keuken aan het praten bent, dan is die echo weg.
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thanks voor de tip. Dit heb ik geprobeerd, maar het geluid werd er niet echt beter op. Ik heb nu akoestische panelen besteld, maar die moeten nog binnenkomen.
@Maha_Ali629
@Maha_Ali629 Год назад
Could you please write the name of the things 😊
@nazanbayrak7197
@nazanbayrak7197 2 года назад
hi chef this amazing .can you share the recipe please 🙏
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Find the full written recipe on my website www.julescooking.com
@nazanbayrak7197
@nazanbayrak7197 2 года назад
@@JulesCookingGlobal thank you so much 🙏
@masterchefnayanjyoti
@masterchefnayanjyoti 2 года назад
🤩🤩🤩🍭🍬
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thank you so much!
@OliveOilandGasoline
@OliveOilandGasoline 2 года назад
Great video! I'm a chef on a super yacht in Barcelona. We should collab!
@KunigasSuvirintojas
@KunigasSuvirintojas 2 года назад
Great video. Show the money shots for longer. I.e. Cross section
@eenhoornprinses3511
@eenhoornprinses3511 Год назад
I'm left with like 100 grams of crumble...
@yvonnebruchhaus3036
@yvonnebruchhaus3036 8 месяцев назад
I can't use white chocolade, can I also make it with dark chocolade... My daughter has a lactose intolerance.
@karinasamaniego2315
@karinasamaniego2315 Год назад
Hi I'm peruvian muy name Is Karina please do you no need refrigerante...sorry muy english Is poor
@ranimtrabulsi9241
@ranimtrabulsi9241 6 месяцев назад
Too much work
@destryevsquad4825
@destryevsquad4825 6 месяцев назад
Come work with me. Ull see it all
@user-hv9hm8uz3i
@user-hv9hm8uz3i 4 месяца назад
Great video. Show the money shots for longer. I.e. Cross section
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