How to make the perfect chocolate bonbons | Friandise special

Today is the second episode of my friandise special project where I'll be uploading one YouTube 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.

The Jasmin tea syrup

3 grams	Jasmin tea leaves
300 grams	water
10 grams	sugar
6 grams	pectin powder
75 grams	sugar

For that first mix the tealeaves with the water that’s 80 degrees Celsius and let this sit for 4 minutes. Then weigh 200 grams of tea in a saucepan. Now pour the sugar in a bowl and mix this with the pectin powder. After that bring the tea to a boil and once it’s boiling while stirring add the pectin mixture. Then also slowly add the sugar and heat this up till the syrup is 106 degrees Celsius. Then pour it in a bowl and let it cool down in your fridge.

The praline ganache

100 grams	hazelnuts
100 grams	sugar
40 grams	water
1	vanilla pod
200 grams	cream
200 grams	white chocolate
3 grams	flaky salt

First toast the hazelnuts at 160 degrees Celsius for 15 minutes. Meanwhile mix the sugar with the water and caramelize this on a medium heat. Once the caramel is golden add the hazelnuts and while stirring caramelize it for a couple more minutes till the caramel is golden brown. Then pour it on a silicon sheet and let it cool down completely. After that break it into smaller pieces and transfer it into a blender. Now cut the vanilla pod in half and scrap out the seeds. Add the seeds to the hazelnuts and then blend it till you have a smooth praline. This is going to take a couple of minutes. Once it’s smooth add the cream and the white chocolate. Then finally add the flaky salt and directly stop mixing after. Now you can pour it in a bowl and then transfer it into a piping bag. Keep it out of the fridge for later.

The cookie crisp

100 grams	hazelnuts
80 grams	flour
2 grams	flaky salt
40 grams	white chocolate
100 grams	sugar
100 grams	butter

Transfer the hazelnuts into a blender and also add the flour, the flaky salt, the white chocolate and the sugar. Now blend this till it’s a fine powder. After that add the butter and mix it till it’s a nice dough. Then transfer it on a silicon sheet and spread it. After that bake it at 160 degrees Celsius for around 25 minutes till golden. Stir it every 5 minutes with a whisk. Then let it cool down.

100 grams	white chocolate
80 grams	crumble

Pour the white chocolate in a bowl and melt it. Now add the crumble and mix it well. Then transfer it on a silicon sheet, put another sheet on top and spread it out using a rolling pin. Then let it cool down in your fridge.

For the bonbons

First melt a little bit of cacao butter on a low heat. Then use the melted cacao butter to clean the bonbon mold. Now heat the mold slightly with a hair dryer and remove all the cacao butter with a clean kitchen paper. Pour 4/5 of the remaining cacao butter in a bowl and color it with a red fat soluble coloring powder. After that pour 4/5 on your worktop and while moving cool it down till it’s 26 degrees Celsius. This is called tempering. Now pour it back into the bowl and mix it till the cacao butter is 31 degrees Celsius. I also did the same with a bronze colored cacao butter. Then use a small brush to make a little drawing in the bonbon mold and let it set for 1 minute. After that cover it with a couple of layers of the red cacao butter and let it set for 30 seconds in between each layer. Obviously you can also use an airbrush for this, but I wanted to show that using a little piece of sponge also works. Then remove the top layer of cacao butter with a big pallet knife. After that take some chocolate and melt it till it’s 45 degrees Celsius. Now pour 4/5 on your worktop and while moving cool it down till it’s 26 degrees Celsius. Pour it back into the bowl and mix it till it’s 31 degrees Celsius. You can also melt 2/3 of the chocolate and then while mixing add the remaining chocolate to cool it till it’s 31 degrees Celsius. Now fill your bonbon mold with the tempered chocolate. Tap the mold to remove any air bubbles. Then turn the mold around and tap the side with the back of your pallet knife to remove the chocolate. Now scrap off any excess chocolate and let the mold sit for 10 minutes upside down. Then we can start to fill it. First pipe a little bit of the Jasmin syrup on the bottom. Now cover this with the hazelnut praline. Then take the cookie crisp and cut it with a small round cutter. Use it to cover the hazelnut praline. Now temper some more chocolate and use it to cover the mold. Then put a plastic sheet on top and remove the excess chocolate with a pallet knife. Let it set for 2 hours. After that remove the plastic. Then turn the mold around and tap the bonbons out of the mold. If you have trouble unmolding the bonbons let them sit for a couple more hours and then you can gently twist the side of the mold. If this also doesn’t work pop them in the freezer for a couple of minutes and then let the mold sit for 1 hour out of the fridge before removing the bonbons from the mold.