Extremely good Tiramisu bonbons, with mascarpone filling and a coffee ganache

Рет қаралды 65,173

Күн бұрын

These extremely good Tiramisu bonbons are filled with a mascarpone filling and a coffee ganache. Mascarpone and coffee are the perfect match. In the video, i teach you also 5 different bonbon designs. They are an explosion of good taste. Can´t imagine that it can taste better. The mascarpone filling has a shelf-life, of 10 days in the fridge. If you want a longer shelf life add more sugar. But that will spoil the fantastic taste. Have fun.
#callebaut #callebautnordic
Tiramisu bonbons with 2 fillings (Yield 90 bonbons Ø 34 mm)
Mascarpone cream
60 gr cream 35-38% fat, 25
250 gr mascarpone, 60 gr glucose, 30 gr salted butter, 1 vanilla pod, 300 gr white chocolate W2 Callebaut or another good quality chocolate.
Warm all ingredients except the chocolate. Warm to 80-85°Celsius (176-190 Fahrenheit). Pour onto the chocolate. Combine. Blend until smooth. Cool to 28-29°C in a piping bag.
Coffee ganache
200 gr cream 35-38%, 25 gr coffee beans, 40 gr glucose syrup, 40 gr butter, 125 gr dark chocolate (Madagascar 67%)
Boil cream with coffee beans. Let infuse for about 10 min. Meanwhile, add glucose and butter to another pot.
Siv the hot cream onto the mixture, mix, then blend to emulsify.
Cool to 28-29°C in a piping bag.
Links to stuff!
Martellato mold: www.martellato.com/product/23...
White chocolate: www.callebaut.com/en-OC/choco...
Dark chocolate: www.callebaut.com/en-GB/choco...
Cocoa butter clear: www.cacao-barry.com/en-OC/cho...
Brown cocoa butter: pavonitalia.com/professional/...
00:00 Introduction
02:09 Spraying with clear cocoa butter
03:35 Spraying with brown cocoa butter
04:42 Design with toothbrush
05:20 Mascarpone filling
06:27 Coffee ganache
07:16 Making the shells
07:55 Filling the shells

Пікірлер: 128

@annemcintyre2821 4 ай бұрын

Forget, extremely good these are the ultimate coffee ganache the best I’ve ever tasted if you’re a coffee lover, these are for you. Thank you so much for this recipe you outdid yourself.

@SweetKitchenSkills 4 ай бұрын

Thanks s lot. But there is a reason. Short shelflive😉. I added less sugar because i dont need long shelflive. 😉

@palued320 11 ай бұрын

Gracias Markus! como siempre tus vídeos son excepcionales

@nickblack4661 2 ай бұрын

Thanks for your series of videos , REALLY helpful 👍

@fabriziocompagnone5237 5 ай бұрын

Looks verry cool. I as a Tiramisu lover, i have to try them. Thanks for sharing

@najobelhajj4959 11 ай бұрын

Wow that looks great 👏🏻

@jobaloney1334 Ай бұрын

Good job!

@merlemcneil3999 11 ай бұрын

Another incredible creation. Thank you for taking the time in creating these tutorials-

@umbrela.chocolate 2 ай бұрын

Thankyou l love this 🎉

@gordanarosic2422 8 ай бұрын

Thank you ❤

@Katya-zj7ni 9 ай бұрын

Beautiful ❤❤❤

@helenalegenstein8543 5 ай бұрын

So beautifull ❤ thank´s for Your Time 🍫

@gayatribankeshwar618 8 ай бұрын

Thankyou, lovely ideas & effort.

@SweetKitchenSkills 8 ай бұрын

Thanks for watching🙌🙌

@mermeri1004 4 ай бұрын

Magnifique ❤❤❤

@lisaanderson135 11 ай бұрын

As always, another beautiful design and bon bon flavor Thank you for giving us inspiration and ideas to create our own unique products!

@SweetKitchenSkills 11 ай бұрын

Thank you for watching🙌🙌🙌

@zind3650 11 ай бұрын

😋more than great

@LamiaAkmoussi-xn8dq 8 ай бұрын

Merci beaucoup

@Rg-ui1wl 6 ай бұрын

Thanks!

@SweetKitchenSkills 6 ай бұрын

Thank you. Very kind. If more people did this, i could actually make money from my channel🫶

@Surbhisharmavlogs11 8 ай бұрын

Delicious

@asalmobini7690 3 ай бұрын

WOW ❤

@kathybray7156 6 ай бұрын

Nice sopretty and impressiove thanks

@SweetKitchenSkills 6 ай бұрын

Thanks a lot. Thanks for subscribing😉

@janemaniati6261 8 ай бұрын

Thank you for the video!! They look amazing, I'm definitely going to try making them. I'm just waiting for the weather to cool down a little because it's still a little bit warm here in Greece. Can't wait to try them😊!!

@SweetKitchenSkills 8 ай бұрын

Greece. Nice to meet you. How did you like the Lego video?

@janemaniati6261 8 ай бұрын

Really cool idea! I have to say as a self-taught amateur chocolatier 😅 it's very very helpful that you are repeating again and again in each video those small but important tips like the temperature that the mold should have or that you should start by the lightest color when using the airbrush. When you first start there is so much information to digest that you keep forgetting those details. So hearing them each time is really helpful to get to know the details of chocolate making!! Great job 👏 About the Lego bonbons I can't help but make a guess about why most of the colors stuck on the mold. I guess it must be the tampering of the cocoa butter but it could also be the airbrush if you used it too hot while spraying with those colors ( it happened to me before). You know better, I'm just guessing as a challenge 😅. I'll wait to see your answer in the next video 🤗 Keep doing a great job!!

@thamarhoen8943 11 ай бұрын

Hey Markus. Thanks for this delicious and beautiful looking bonbon. I enjoyed the camera angle from underneath the mold 👌📷 I always eagle-eye watch your videos and noticed you did the messy spraying part in your work setting but completed the filling of the bonbons in your home environment 👏

@SweetKitchenSkills 11 ай бұрын

Exactly. I tried spraying at home, But the color goes everywhere🤪. Thanks for watching🙌

@novatiom 8 күн бұрын

Am subscribed 😂🎉🎉🎉🎉

@englishincontext4025 8 ай бұрын

Absolutely FANTASTIC video. Thanks so much. I love your precise measurements - and precise instructions. As a novice chocolate maker I'm eager to learn techniques which result in high-quality products. I'm grateful for your hard work and precise thinking. The results are well worth the effort you expend. 👍👍👍❤️

@SweetKitchenSkills 8 ай бұрын

Thank you so much. I am so happy to hear that. Have a great day and please come back for more.

@ferrerotresor7418 3 ай бұрын

Vraiment très fort

@estrellawundsch4871 11 ай бұрын

Wow! You are so talented. today you are funny also and come with a new technic and recepies. A virtual hug to you. May God bless you,

@SweetKitchenSkills 11 ай бұрын

Thanks. I am trying to get a better quality and some fun into my videos. 🫶

@user-iw7gc1bl2 11 ай бұрын

رائع 🎉😍👍🏻

@umbrela.chocolate 2 ай бұрын

واو good

@amoghars 5 ай бұрын

I subscribed. 😂

@user-pq3zn6xy7g 8 ай бұрын

Какие чудесные конфеты! Спасибо за рецепт и идеи по покраске! Обязательно сделаю!

@SweetKitchenSkills 8 ай бұрын

Пожалуйста. Я рада, что тебе понравились мои шоколадные конфеты с начинкой. Пожалуйста, в следующий раз переведите свой язык в Google Translate на английский. Спасибо. Хорошего дня. Я надеюсь, что война в Украине скоро прекратится. Я думаю, что русские люди на самом деле не понимают, что происходит на самом деле :(

@user-pq3zn6xy7g 8 ай бұрын

@@SweetKitchenSkills я думаю ,что вы не понимаете,к сожалею. Но давайте дружить и делать конфеты,а для политических дискуссий существуют другие каналы.

@user-do4by5ox8z 4 ай бұрын

I’m Russian! I liked your channel but when I ve read your comment about ukr I was disappointed Ну судите! Не зная ужасов Донбаса

@SweetKitchenSkills 4 ай бұрын

Thank you for watching☺️

@SweetKitchenSkills 4 ай бұрын

@user-do4by5ox8z Hello my friend. Terrible things are happening right know. I or We know what happened in Donbass, according to the Press. Altogether, about 14,300 people were killed in the Donbas War, both soldiers and civilians. According to the Office of the United Nations High Commissioner for Human Rights, 6,500 were Russian proxy forces4,400 were Ukrainian forces, and 3,404 were civilians on both sides of the frontline. Both sides are doing terrible things to survive. But russia attacked the Ukranians. And they russian forces have been bombing civilians right from the beginning of the war. But your gouvermant is not telling you that. Like a lot of other stuff. This is the last thing i will write about this war. We all just want piece.

@dawnupnorth 11 ай бұрын

Your videos push me further and further to try new techniques. I will definitely try sealing the cavities with poly film next time, the results look much more controlled with less waste. Tiramisu recipe looks delicious!

@SweetKitchenSkills 11 ай бұрын

Thanks. Did you watch my previous video? Also sealed with a plastic sheet😉

@mderks1 3 ай бұрын

Is that the reason for poly film? Because I was just wondering that.

@SweetKitchenSkills 3 ай бұрын

@mderks1 its just another way of sealing bonbons. And you get a shiney bottom, as we say😂. Also, the bonbons are protected by the plast.

@piadamkierhansen6727 11 ай бұрын

Ser lækkert ud - flot teknik og resultat

@SweetKitchenSkills 11 ай бұрын

Taaaaak😀

@macuizentourismeculinaire3571 11 ай бұрын

Really amazing! I will try it this week. So i have to add more glucose syrup to the filling to have about 3 weeks shelf life ?

@SweetKitchenSkills 11 ай бұрын

Hello. As more water you Can bind as longer shelflive. Its better do add some sorbitol combined with sugar and glukose. You need to read about how to use sugars right. Not so easy!

@su02_ 8 ай бұрын

thank you so much for posting this amazing motivational video, but i wonder if there is an alternative ingredient for the glucose?

@SweetKitchenSkills 8 ай бұрын

Thanks for watching. Why not glucose? Its less Sweet than normal sugar. Prevents crystallization. You Can use honey instead. But Then it gets too sweet.

@user-re2gs1xu9r 3 ай бұрын

👍🔥🔥🔥❤️

@renatabecerra6826 6 ай бұрын

Quisiera con subtítulos en español me encanta tus receta ❤❤❤❤❤

@captainrayo 6 ай бұрын

Hola. KZfaq te hace la traducción automáticamente. Puedes elegir español en el idioma de los subtítulos.

@samiajre6852 11 ай бұрын

welcom back !!!!!!!!!!!!!!!!!!

@SweetKitchenSkills 11 ай бұрын

Thank you. Sorry that et took so long. I am doing the TV show. Great Bakeoff Danmark Google: Den store Bagedyst 😉

@captainrayo 6 ай бұрын

Amazing job. Thank you for sharing. I'll try this recipe in the weekend. I have a question. I wonder what you do do with the ganache that is leftover. I mean, it seems the amount of ganache is for a hundred bonbons. is it possible to store it somehow? Thanks

@SweetKitchenSkills 6 ай бұрын

Hello. Thanks for subscribing. Just make a smaller amount😉. You Can allways freeze and reuse i guess. Have i nice day🫶

@aybikegundogdu9872 9 ай бұрын

Excellent video, can we use the regular way for capping instead of using plastic sheet? I have never done that so im a bit afraid to try using the sheet method 😅

@SweetKitchenSkills 9 ай бұрын

Of course you can.

@deepakmenon678 9 ай бұрын

Thia is such a nice Recipe.. Thank you for this.. How long these last outside fridge in a cool place.. What can we do yo extend the shelf till 21 days without affectimg the taste too much..?

@SweetKitchenSkills 9 ай бұрын

Pull out the water😉 I dont make recipes that need to hold for a Long time!

@user-od8ou8ql1g 10 ай бұрын

Thank you so much for your videos. Is there a substitute for cleaning the molds with alcohol as alcohol is not permitted in the country I am currently residing in?

@SweetKitchenSkills 10 ай бұрын

Thank you for watching. Its alcohol for cleaning! And it evaporates after use. Anyways. Just wash with soap. Rinse with water and polish with a soft fibercloth:)

@r.medrano1593 6 ай бұрын

love the technique here! you make it look so easy! I'm really want to make these. I'm a little confused on the spraying with tempuered cocoa butter. I thought spraying a poly mold wasn't necessary when using tempered chocolate? Is it just for the design you're making? Can I skip it? Or spray with a metalic shimmery white? and then dust with the cocoa power?

@SweetKitchenSkills 6 ай бұрын

Hello. Thanks for subscribing. It sounds to me that you are new in chocolate. Cocoa butter is only for the design. Remember to watch my other videos😉

@r.medrano1593 6 ай бұрын

I am new to chocolate! I will definitely watch more of your videos, thank you so much!!

@beaulavani2649 11 ай бұрын

❤❤❤❤

@kenzalahmine7816 10 ай бұрын

Thank you for all these details, explanations and sharing. We are improving day by day. How can I share photos of my chocolates with you? Fervent admirer from Morocco.

@SweetKitchenSkills 10 ай бұрын

Find me on Facebook, share in messenger

@chocowrapinc.official509 10 ай бұрын

Can I let the fillings sit overnight to set or do I need to cap them right away? Normally I let sit overnight but maybe I can’t because there’s cheese in it? Thank you - great job. They look amazing 🤩

@SweetKitchenSkills 10 ай бұрын

Of course you Can. Just avoid humidity💪

@chocowrapinc.official509 10 ай бұрын

@@SweetKitchenSkills thank you 😊

@user-np3wh2od8p 11 ай бұрын

Очень интересно. Но первый раз вижу чтобы таким способом закрывали конфеты. Удачи вам и новых рецептов.

@SweetKitchenSkills 11 ай бұрын

Welcome. I hope you subscribe 😉. Watch my previous video. If you havent seen et😉

@veraclaassen 9 ай бұрын

Hi! I've been wanting to try these. Can I replace the glucose with normal sugar or invertsugar or something else maybe? Don't have it at home and it's not easy to buy in my country.

@SweetKitchenSkills 9 ай бұрын

Hello Different sugars are used for several reasons. Taste, consistencie and crystallization. Yes you Can use sugar instead, But et will make your filling, sweeter and harder😉

@elsewz 6 ай бұрын

👏❤️

@brunodealbuquerque7763 11 ай бұрын

🤗😊👏🏼👏🏼👏🏼

@suckerforgl 3 ай бұрын

does the ganache recipe work if I use dark compound?

@SweetKitchenSkills 3 ай бұрын

No idea. Why using compound? Its not chocolate. 😉

@ElenaDavudova 11 ай бұрын

😊👍💝

@davidblake9132 11 ай бұрын

love the video - the designs and the flavour combo - have you ever tried using vanilla paste instead of scraping the beans and infusing it in the cream - most of the vanilla flavour is not extracted in 10 minutes and wasted, but when you use paste you get all the vanilla flavour - beans are expensive - I have been making my own extracts and paste for a couple of years now and its a game changer for me.

@SweetKitchenSkills 11 ай бұрын

I don’t agree. Vanilla ekstrakt doesnt taste as good to me. If the vanilla is not heatet in the cream, you get plenty of the vanilla taste. Maybe you Can teach me how to make a good ekstrakt. I havn’t tastet a good vanilla ekstrakt y’et. They all taste of alcohol. Fresh vanilla just tastes much better. 😉

@davidblake9132 10 ай бұрын

I see you point about the alcohol in the extract. I will try it both ways and see what the difference is in taste.@@SweetKitchenSkills

@porterbrewer9349 11 ай бұрын

Yeah...but can you dip them in coffee/kaffee? 😊 Thank you, Chef.

@SweetKitchenSkills 11 ай бұрын

You can dip anything in coffee😉

@rainpayne6755 11 ай бұрын

Yummm what is shelf life pls

@SweetKitchenSkills 11 ай бұрын

I dont know. Maybe 10 days. 😉

@ananimous-hack111 11 ай бұрын

Hey Markus, why did you prefer to spread chocolate on the plastic wrap first? You could just use it how transfer sheets are being used...

@SweetKitchenSkills 11 ай бұрын

I did that in my last video😉. I am just showing different ways🫶

@ajeerajeer13 8 ай бұрын

😮

@sylviadsilva301 Ай бұрын

Great video. What’s the shelf life of these bonbons?

@SweetKitchenSkills Ай бұрын

14 days🫶

@sylviadsilva301 Ай бұрын

Wow, that’s great. And Thank you for your prompt response.

@foodmania210 3 ай бұрын

Which color do i need to add in cocoa butter and how much grams?

@SweetKitchenSkills 3 ай бұрын

Dark Brown. 10-11%. Pavoni fat soluble 😉

@astahesta123 8 ай бұрын

Whats the actual name of that spray gun?

@SweetKitchenSkills 8 ай бұрын

Hello Did you eatch my video about equipment ?😉

@KASHISH-bm4jm 11 ай бұрын

What the temperature for coca butter tempering?

@SweetKitchenSkills 11 ай бұрын

Hello. Have you noticed my other videos? Find one about how to temper cocoa butter💪

@bradleynall5616 11 ай бұрын

With ingredients contains dairy, do the bon bins need to be refrigerated?

@SweetKitchenSkills 11 ай бұрын

Of course😉

@laurent2420 Ай бұрын

The glucose is used to avoid health problem by keeping the chocolate days ? I mean, tiramisu is something you should eat quickly so I wonder how much time you can keep theses kinds of bonbons

@SweetKitchenSkills Ай бұрын

Not more than 10 days in the fridge😀

@toumihasna8986 8 ай бұрын

Coloring a buter how much gr i put in each color in butter 1gr of color in 12 gr of butter is that correct

@SweetKitchenSkills 8 ай бұрын

Hello. It all depends on what look you want. Nothing is wrong or write. Normal amount is 10-11% 🫶🙌

@toumihasna8986 8 ай бұрын

@@SweetKitchenSkills thank you 👍

@siobhanobrienmurphy 11 ай бұрын

Can I freeze the leftover fillings

@SweetKitchenSkills 11 ай бұрын

Sure. Just freeze in a bag.

@siobhanobrienmurphy 11 ай бұрын

Fabulous coffee ganache '.I ended up adding freeze dried passion fruit to the marscapone fillings as I had loads left over!

@lykawilang8734 11 ай бұрын

You are amazing!! Since I just found out about your youtube I’m watching your videos from 2 years ago 😂 Looking forward to learn more from you ❤ P.s your voice is relaxing 😅 ASMR 😂

@SweetKitchenSkills 11 ай бұрын

Thanks a lot. The old videos are very important to watch. Very good that you Watch them🫶🫶But the quality of my filming and the Sound has improved since. Welcome🙌

@SweetKitchenSkills 11 ай бұрын

Where are you from?

@lykawilang8734 11 ай бұрын

@@SweetKitchenSkills australia 🇦🇺

@siobhanobrienmurphy 8 ай бұрын

My cocoa butter solidify straight away in airbrush

@SweetKitchenSkills 8 ай бұрын

Hello. You need to explaine more detailed! But it sounds like your airbrush is too cold. You need to warm again and again 30-35C. Watch my other videos, please.