Best Knack Bonbon Au Caramel Suedois Recipes

BOOZY CARAMEL BONBONS RECIPE

Steps:

• In a medium saucepan with a heavy bottom, combine the sugar, water, and corn syrup and stir. Wash down the sides with a pastry brush dipped in clean water, then place over medium-high heat for 7-10 minutes, at which point the mixture will begin to darken. Swirl the pot to even out the caramelization, and allow the caramel to turn deep amber. Then, stand back and slowly add the cream (the mixture will sputter, rise in the pot, and spit; be very careful) and turn off the heat. Once it is safe, whisk in the heavy cream, until smooth. Whisk in the butter until it melts completely. Whisk in the vanilla seeds, booze, and salt and allow the mixture to cool completely.
• Chop the chocolate into very small pieces and divide the chocolate evenly into one very large bowl and one small bowl (the large bowl is the bowl that you will melt the chocolate in, the small one contains the "seed" chocolate for tempering). Set a pot of water to boil on the stove. When the water is boiling, turn off the heat and place the large bowl of chocolate over the water. Temper the chocolate (for a full tutorial, click here ) by stirring to bring to chocolate to 115°F. Then, begin adding the reserved chocolate a little at a time and vigorously stirring the mixture, without stopping. Continue to add the reserved seed chocolate and agitating until the chocolate comes down to 90°F. The chocolate is now tempered. Check to be sure that there are no solid pieces of chocolate left in the bowl.
• Wave the mold over a flame on the stove or place it in a warm oven for just a moment to warm it up slightly (this will help the chocolate flow over it, rather than seizing up immediately when it hits the mold, which prevents air bubbles from forming). Then pour the chocolate into each of the cavities in the mold. Allow it to stand for 10 seconds, then invert the mold over the bowl, allowing the excess chocolate to run off. Tap the mold to shake out additional excess, then turn the mold back over. With a flexible metal scraper, scrape over the top, cleaning off any excess chocolate on the sides. Place the mold in the fridge for 2-3 minutes, then remove.
• Sprinkle a pinch of sea salt into each of the shells. Using a piping bag fitted with a small tip or a cone of parchment, pipe the cooled caramel into the shells, stopping a 3-4 millimeters below the edge (it's very important to leave room, otherwise the chocolates will not seal). Ensure that the chocolate is still tempered (if it is not, you will need to bring it back to 115°F once again, then down to 90°F, otherwise, your bonbons will be streaky on the bottom). Pipe or pour chocolate over the tops of each bonbon. Scrape the top clean to create a seal, then place the mold in the fridge for 2-3 minutes and remove. Twist the mold to release the chocolates, then turn it upside down and tap them out of the mold. Clear the work surface of bonbons, and pound the mold against the counter to release any stragglers. Store the chocolates in a cool, dry place.

CARAMEL FILLED CHOCOLATE BONBONS

Steps:

• Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
• Place a small amount of chopped peanuts in the base of each chocolate shell.
• When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
• Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.

SALTED CARAMEL SAMOAS CANNOLI

Steps:

• Line a fine-mesh strainer with cheesecloth and place over a small bowl. Add the ricotta to the cheesecloth and let drain for 2 to 3 hours, refrigerated, to remove excess liquid.
• In a medium bowl, whisk together the drained ricotta and confectioners' sugar until smooth; set aside.
• In the bowl of a stand mixer, whip the heavy cream to medium-stiff peaks, about 5 minutes. Using a rubber spatula, gently fold the whipped cream into the ricotta mixture. Fold in the cookies and caramel sauce, creating a swirl effect; do not overmix. Chill in the refrigerator for at least 30 minutes.
• Melt the chocolate according to the package directions. Dip both ends of each cannoli shell in the chocolate, shaking off the access. Dip one chocolate end of each cannoli shell in the toasted coconut. Place the dipped shells on a parchment-lined baking sheet. Let the chocolate set for at least 15 minutes before filling.
• Just before serving, fill a pastry bag with the ricotta filling and cut off the tip (or fit with a large round piping tip). Pipe the filling from both ends of each cannoli shell to ensure it runs through the entire shell. Serve immediately.

CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS

Steps:

• In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
• Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
• Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
• To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
• In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.

KNACK (BONBON AU CARAMEL SUEDOIS)

Steps:

• Eplucher et couper en petits morceaux les amandes. Mettre le beurre, le sucre, le sirop de sucre et la crème dans une casserole.
• Faire bouillir jusqu'à une consistance presque solide (test: prenez un verre d'eau froide, mettez un peu de la prépapration dedans et si la consistance est bonne, cela doit faire des petites boulettes). Ajouter les amandes.
• Mettre dans les moules et attendre que les bonbons durcissent. C'est près!