CARMA® advocaat bonbons
A fine Advocaat vanilla ganache covered in velvety, soft melting CARMA® White Nuit Blanche Couverture, makes these colourful eggs a very special Easter treat. SHELF LIFE: 6 weeks CONSERVATION: 18°C - 23°C COMPONENTS: 2
- Level:
-
Medium
Advocaat vanilla ganache
Ingredients: Advocaat vanilla ganache
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200 gcream
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75 gadvocaat
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1 piece(s)Vanilla
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48 gglucose
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73 gsorbitol powder
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48 gPowdered dextrose
Preparation: Advocaat vanilla ganache
Bring the cream together with the sugars to a simmer, add Advocaat. Scrape the vanilla inside. Melt couverture to about 35°C. Sieve cream-sugar-Advocaat mixture over the couverture, with a hand blender mix to emulsify.
- Bowl
- Saucepan
- Hand Blender
Structure and Decor
Ingredients: Structure and Decor
Preparation: Structure and Decor
Clean and polish the molds.
With the help of a small brush, lay a small piece of gold sheet into the mold.
Prepare any colored cocoa butter,shown here in pink and turquoise, by pre-crystallising the cocoa butter.
Spray the molds evenly with the help of an air gun. Leave to set before casting with CARMA® White Nuit Blanche couverture.
Pipe the ganache at 27°C, leave the ganache to crystallise before closing the bonbons and sticking together.
- Small brush
- Air gun
- Piping bag
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