Crunchy fillings Texture will elevate your bonbons to the next level! Learn how to make crunchy fillings that will stay crunchy for weeks and months! Lesson PDF-media Crunchy fillings – PDF (opens in a new tab) To discuss or ask questions – go to Chef Jungstedts Private Facebook room
the Fillings course - how to master a bonbon fillings
- Intro - the Fillings course
- What equipment do we need for this class?
- What is an emulsion?
- What is cacao butter silk?
- Water activity
- Ganache formulation
- Explanation of the Ganache Calculator
- Making a ganache with nuts as a base
- Caramel Ganaches
- Crunchy fillings
- Pipeable cookie layers
- Fruit gels
- Storing your bonbons
- The wrap up and thank you!
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