Sacher Cake bonbon
Ingredients
- 2 sheets gelatine
- 380 grams Cream - 35-38%
- 0,5 Vanilla pod
- 130 grams White chocolate
- 100 grams Mascarpone
- 100 grams Cream 35-38%
- 0,5 Vanilla pod
- 130 grams White chocolate
- 100 grams Mascarpone
- 3 Bananas
- 150 grams Cream 35-38%
- 50 Egg yolks
- 40 grams Sugar
- 20 grams Corn starch
- 0,5 Vanilla pod
- 230 grams Sugar
- 280 grams Cream
- 70 grams Butter
- 50 grams Glucose
- 3 grams Salt
- 40 grams White chocolate
- 50 grams Water
- 150 grams Sugar
- 150 grams Almonds
- 100 grams White chocolate
- 3 grams Flaky salt
Vanilla Ganache for whipping
Mascarpone-Vanilla Ganache for bonbons
Banana cream
Salted caramel
Almond praline
Instructions
- Vanilla Ganache for whipping
- Put the gelatine into cold water.
- Heat the cream with the vanilla pod and the seeds to boiling point. Add the gelatine and melt.
- Put the chocolate and mascarpone into a measuring cup. Add the hot cream.
- Blend to emulsify.
- Cool over night.
- Mascarpone-Vanilla Ganache for bonbons
-
Heat the cream with the vanilla pod and the seeds to boiling point.
-
Add the gelatine and melt.
-
Put the chocolate and mascarpone into a measuring cup. Add the hot cream.
-
Blend to emulsify.
-
Cool to 28C.
-
- Banana cream
- Weigh 100 grams of the banana in a measuring cub.
- Add the cream, the egg yolk, the sugar, and the corn starch.
- Cut the vanilla pod in half and scrape out the seeds. Add the seeds to the measuring cub and blend it till smooth.
- Once smooth pour it into a saucepan and while stirring bring this to a boil to thicken it.
- Now pour it into a bowl and let it cool down in your fridge. After that mix it for 30 seconds.
- Then remove the peel from the remaining 2 bananas and cut the bananas in thin slices. Cut those slices in small cubes.
- Add the chopped banana to the banana cream and mix it well.
- Salted caramel
- Transfer the sugar into a pan and caramelize it on a medium high heat till it’s a dark caramel.
- Stir it as little as possible to prevent the sugar from crystalizing.
- Once it’s a rich caramel slowly while stirring add the cream.
- Keep on heating it.
- Now also add the butter, the glucose syrup and the salt.
- Then heat it up till the caramel is 112 degrees Celsius.
- Stir it every now and then to prevent the caramel from burning.
- After that pour it into a bowl and while blending add the white chocolate. B
- e sure to keep the hand blender at the bottom of the bowl to prevent any air from mixing with the caramel.
- Now cover it with a piece of foil and let it cool down completely out of the fridge.
- This takes at least 4 hours.
- Then transfer it into a piping bag and keep it at room temperature. Now it's ready to be used!
- Almond praline
- Mix the water with the sugar and caramelize this on a medium heat till golden brown. Here I use the wet caramel technique to create a stronger flavor profile. A wet caramel will always be richer in flavor than a dry caramel.
- Once it’s golden brown add the almonds and keep on heating them for around 5 minutes.
- Also keep on stirring till both the nuts and caramel have a rich dark color.
- After that pour it on a silicon sheet and spread it.
- Now let it cool down completely.
- Once cold break it into smaller pieces and transfer it into a blender. Blend this till it’s a fine crumble and then add the white chocolate and the flaky salt.
- Now blend it till completely smooth. This takes at least 5 minutes.
- After that pour it into a bowl and keep it out of the fridge.
- Once it starts to cool down the praline starts to set as well. This makes it a perfect filling for bonbons or pastries.