CARMA® advocaat bonbons

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

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

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