Cream Cheese bonbons
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- čas přidán 6. 08. 2024
- Here is how to make these incredible cream cheese bonbons, with a design that is made with hot water. Yes my friends, hot water.
Cream cheese bonbons with raspberry gel (90 bonbons Ø 35 mm)
Raspberry gel
250 g raspberries, 25 gr sugar
Put inside a pot and cover with clingfilm. Slowly heat in a covered pot, for the sugar to melt. Don´t stir!
Sif through a paper cloth or tea filter. Don´t force just let gravity do the job.
You need 150 g of juice. Put in a pot with 1.5 g Agar Agar. Boil shortly and cool in a fridge. Then blend to fine gel.
Cream, cheese filling
60 gr cream 35-38% fat, 220 gr Philadelphia cream cheese, 60 gr glucose, 30 gr salted butter, 1 lemon, 1 vanilla pod, 300 gr white chocolate W2 Callebaut or another good quality chocolate.
Warm all ingredients except the chocolate. Warm to 80-85°Celsius (176-190 Fahrenheit). Pour onto the chocolate. Combine. Blend again until smooth. Cool to 28-29°C in a piping bag.
Graham crisp
160 gr Graham crackers, 30 gr brown sugar, 100 gr, butter
Brown the butter in a pot. Blend the crackers with the sugar and add the melted butter. Blend again.
Roll between two baking paper sheets, very thin. Cut while soft. Cool.
W2 White chocolate callets
www.amazon.com/Callebaut-28-W...
823 Milk chocolate callets
www.worldwidechocolate.com/sh...
Half Sphere mold 35 mm
www.martellato.com/product/23...
Pavoni Gold powder
www.homechocolatefactory.com/...
Pavoni Red powder fat soluble
www.homechocolatefactory.com/...
00:00 Introduction
00:15 Raspberry gel
01:14 Cheesecake crust
01:47 Cream Cheese filling
02:53 Coloring with tempered cocoa butter
04:56 Make the design with steam
06:07 Make the design with hot water
07:13 Coloring with Pavoni Gold powder
08:06 Making the shells with tempered chocolate
09:18 Filling with raspberry gel
09:49 Filling with Cream Cheese
10:08 Fill in the crunchy crust
10:28 Bottom layer made with a cool technique
12:10 Voila! Design made with water
13:12 Cut through the bonbon
Exelente video saludos a todos desde San José del Cabo Baja California Sur México 🇲🇽👍
Amazing as always !! Thanks alot for what you do and who you are 🥰❤️
Thanks Markus. I adore all of your designs on the empty shells, but really prefer a completely filled and finished bonbon. This one looks exquisite 😋
Thank you so much. This is excellent!
WOW !!!!!!!
Thats a luxurious recipe
Amazing thank you so much 🎉
Gracias excelente
Pieces of art 🎨 😊
incroyable! bravo!
❤🎉 cok keyifli ve harika anlatim teşekkür ediyorum alt yazi olmasi mükemmel
thank you so much 😊
This was mesmerizing to watch - thank you! Learned a new skill with the plastic for the bottoms which is what I struggle with the most.
I am happy to hear that. I hope you will be back for more🫶
Impressive! 🤩 I will try this technique soon. I am making pralines for my colleague who loves surfing. Though I will probably paint only part of the each cavity turquiose blue and see how it turns out 😉 Thank you for the inspiration 😊
I am impressed from your recipe good luck
amazing 😍
Amazing! as always!
Thank you🙌🙌
Stunning! I hope one day to be as good as you. Thank you so much for sharing your creations.
Thanks a lot. Just watch all my videos and keep practice🤞💪🫶
Gosh you are awesome❤
Amazing 👏
Thanks a lot. 🫶
Now I have to buy chocolate sheets. You add that to your shopping list. ;)
Wluuu beatuful!
very nice. thank you
Thank you for subscribing
You're a genius, too!
Thank you. Just trying to do my best😅
Svaka Chast Bombone su prelepe a i prevod je razuman.Veliki i Prijateljski Pozdrav iz Beograda Srbija.
English please my Serbien frien🫶
Hvala. Zapamtite i pišite na engleskom, molim.
Koristite Gugl prevodilac :)
شكرًا جزيلا … الطريقة رائعة
English please😅
Good man since Perú🍫❤💪🙏
Peru? Wow.Thanks for watching my channel.
Que delicia muito obrigada pela ajuda adorei saludos desde santa Catarina Florianópolis Brasil ❤
Another incredible video, thank you for sharing this technique and recipe! I think I'm going to try my hand at this recipe to surprise my wife with it for valentines day :)
Would you please provide a link for the plastic sheets you use to to seal the bottom of the bonbons? Those look very convenient and give you such a clean product!
Dear? Cant see your name😉 Thanks for the nice words. Appreciate et. Your wife will be thrilled. Just buy clear sheets for laminating. Mine are bought in DK. They dont ship. Sometimes i even use plastic pockets for paper sheets😉🫶
First of all, I love your videos. You give me inspiration and motivation to try new things. I will definetely try this recipe. By the way, the word 'stir' is pronounced "stør" (like the fish). Other than that, I give SKS 12 points. Best wishes from Sweden. 🇸🇪
Thanks. Thats my german accent🫣
❤❤❤❤
A wonderful and beautiful recipe. Please, I want the ingredients for the fillings, but I couldn't find them❤️
Sorry, cant help you. You need to Google for yourself😉
Really impressive!! I have a question for you: If I should make a filling containing blue cheese, do you have any tips or recipe for combinations..?
Hello. Sorry, not at this point:)
Hey geliales Video vielen Dank das du deine Erfahrung mit uns teilst. Ich werde bei Gelegenheit das Rezept 1:1 Nachmachen es hört sich sooo lecker an. Darf ich dich fragen welche Folie du zum deckeln verwendest?
Vielen Dank. Freut mich zu hören.
Das ist ganz normale Schokoladenfolie. Frag deinem Fachhandel nach Schokoladenfolie🙌🙌
Amazing video! Thank you for sharing all the details ❤ but can i ask about the shelf life of the cream cheese ganache inside the bonbons? ❤️
Hello
And thank you😀
I dont now about shelflive. My bonbons taste good. I use less sugar than normal chocolatiers. I would say not more than 10 days😅
@@SweetKitchenSkills Thank you ❤️😊
Thanks for the nice video. Where to get the airbrush from?
You buy one on the internet. Watch my video about equipment 😉
Hello, I found it through the internet. He put the chocolate in the refrigerator, heated the colored butter, then took out the chocolate and sprinkled it. It was very beautiful.
I know the technique. 😎
@@SweetKitchenSkills
🥰 We want a video explaining the technique 🙏
awesome video and great recipe, why do you use a plastic to seal the chocolate?
Thx. Different reasons. Its easy, shiney surface at the bottom, and the plastic protects the bonbons. You can keep them like this. You dont need to wrap in clingfilm 😉
Chef can you please send us the links to those 2 chefs you mentioned in the video? I can't seem to find them thank you so much and I love your videos.
I just write his name in Google. And this comes up. lima.academy/Main-Page-lima.academy/Main-Page-1
@@SweetKitchenSkills no abre el enlace
Muito legal tem um curso aqui no Brasil a professora faz com a cor azul e chama de meia lua o curso custa 1400,00. Com sua aula vou tentar replicar .
Google translate please🥲
Thanks for the great video. One question I have, where can I find these chocolate sheets or where can I buy them. Can I finde them on amazon US?
Thank you. I dont now. Here in Danmark you just Google and plenty of suppliers sell chocolate foil.
bagebixen.dk/vare/konditorplast-40-x-60cm-10-ark-decora/?gclid=Cj0KCQjwyLGjBhDKARIsAFRNgW_2PARfOpLFe6XM2ZSg2Oou6YClOBVXYgoTtUVQ_-IX9TRgiNGKwr8aAhdREALw_wcB
Thanks for the video! Can you tell me what mold temperature you have when you fill the cells with chocolate to make the casing?
Are you serious? Iam sure i say several times roomtemperatur. 22-24C
@@SweetKitchenSkills Apparently I missed it) thanks)
Det ser godt nok lækkert ud, Markus. Hvad er det for noget kakaosmør du bruger? Det dækker virkelig imponerende godt 😉 @SweetKitchenskills
Tusind tak. Bare Pavonis. Husk og se de andre videoer. Så er du ikke i tvivl😉
Tank you for share your knowledge!!
I Think you are an amaizing chocolatier!
I’m an amateur but I’m happy to discover you
Thank you so much. Appreciate it.
1r
We want more videos about fillings
Who is we😂
Nice design！🎉 Just one question. Cocoa butter may lose temper when steaming. Though cooled later, maybe the crystals are not stable. Does it matter?
Good question. Watch my video on why tempering cocoa butter. Cocoa butter will still contract, even when not tempered. Tempered cocoa butter, will only give you a little more shine. Have a great day.
@@SweetKitchenSkillsGotcha! Thanks! 😀
Hej och stor tack för video. Vad är vitsen med ångan när man ska ändå spraya med varm vatten som kommer att orsaka att kakaosmör lossnar i form av små cirklar?
Hej. Please write english. Vitsen??
Can you spray some plain tempered cocoa butter on the sheet? Does that help the chocolate not to melt easily?
Hello
Yes you Can. If the cocoa butter is tempered, If your chocolate melts to fast, your tempering is wrong😉
Hi chef, i have a question? I tried to used the gold powder but it seems like the chocolate got stuck in the mould . 🥺
Sehr gut erklärt. Schöne Videos. Ich gucke sie gerne 👍. Abo dagelassen
Vielen Dank. War der Untertekst auf Deutsch?
@@SweetKitchenSkills Yes,Sir 😉
Great recipe and vedio
May i know the shelf life of the fillings??
Hello. I must say, i don´t care about shelf live. Because you often add more sugar to get a longer shelf live. I would say 10 days in the fridge. Have a nice day:)
We want chocolate with nuts, and we want chocolate with biscuits😊
Who is we?
I am gathering supplies right now to make this gorgeous bonbon But I do have a question which hasn't been asked in the comments yet (as far as I know) and wasn't mentioned in the recipe or video: what temperature do you bake the crisps and for how long?
Edit: Now that I have watched the video and read the recipe for the 20th time I don't believe you bake the crisps at all. Sorry to bother!
😂😂😂. Exactly. You will like the taste💪
Where can I buy chocolate sheets from?
Hello. You need to find a lokal supplier. You can also use plastic sheets for paper. Just google.
how do I translate the ingredients from grams?
Go to the internet and write gr in ounces😉
What is the lifetime of the shelll?
Sorry. I make tasty bonbons. They will only keep for 12-14 days in the fridge!
How long is this candy shelf life?
Watch the video
And i really dont care about shelf life. Remember that for the future. 😎
You have seen a video of time spraying chocolate like spray after it has been taken out of the mold. It did not explain how to do it
????
@@SweetKitchenSkills
velvet spray
Great designs. But all that effort for a tasty bite ............. If it werent the art I would say a waste of time, However the art is worth it.
For me the taste is the most important thing. Thats why i love the challenge. Unfortunately looks in this days are more important. That is why so many people without any Skills have succes, But in the videos you Can see the taste is not following. For me a total waste of time.
@@SweetKitchenSkills I agree and hate the fact that most people are shifting towards unhealthy food in exchange for convenience (pesticides, preservatives, chemicals) and looks in exchange for taste.