Making Two-Layer Galaxy Bonbons with Christophe Rull from Bake Squad

Рет қаралды 86,226

Күн бұрын

S1: E6 Chef Christophe Rull from "Bake Squad" and "Halloween Wars" shows us how to create these shiny, chocolate galaxy bonbons filled with a smooth raspberry puree filling and decadent chocolate ganache. Learn how to make tempered cocoa butter colors from scratch, airbrush a unique galaxy pattern, and fill and close your bonbons.
Chef Christophe Rull Instagram ► christopherullpro
Episode 1 (Tempering Chocolate) ► • How to Temper Chocolat...
Episode 2 (Chocolate Decorations) ► • 4 Easy Chocolate Decor...
Episode 3 (White Chocolate Bonbons) ► • Chocolate Flower Cake ...
Episode 4 (Chocolate Flower Wedding Cake Topper) ► • Chocolate Flower Cake ...
Episode 5 (Chocolate Rocking Horse) ► • Chocolate Rocking Hors...
► The following video was filmed in May 2021, when Christophe was the Executive Chef at Park Hyatt Aviara Resort. He has since departed to pursue other interests in the pastry industry. Special thanks to the Park Hyatt Aviara team for allowing us to use their facilities for our filming purposes!
Cacao Barry Extra-Bitter Guayaquil 64% ► www.cacao-barry.com/en-US/cho...
Waring chocolate warmer ► www.waringcommercialproducts....
Power flowers ► www.barry-callebaut.com/en-US...
Raspberry Filling ►
250 grams raspberry puree
25 grams granulated sugar
2.5 grams pectin NH
Dark Chocolate Ganache ►
440 grams heavy whipping cream
60 grams glucose or corn syrup
300 grams dark chocolate I use 64% extra bitter Guayaquil by Cacao Barry
120 grams unsalted butter (cut into chunks) 80% butterfat works best (Plugra, or European butter)
Chocolate Shells ►
1000 grams couverture dark chocolate
10 grams pre-tempered cocoa butter (optional)
Galaxy Design ►
100 grams cocoa butter
100 grams white chocolate I use Zéphyr 34% white chocolate by cacao barry
colored cocoa butter or color your own using Flower Power cocoa butter colors
CHAPTERS ►
00:00 Introduction
00:34 Preparing the chocolate
03:00 Making the pieces
07:20 Setting the pieces
08:10 Unmolding and texturing
09:38 Christmas showpiece
10:22 Assembling the pieces
14:22 Making ears
14:51 Making handles
16:35 Next episode announcement!
SUBSCRIBE ► kzfaq.info...
WATCH RECIPES ► • Sculpting Rice Cereal ...
WATCH CAKE TUTORIALS ► • Pokemon Topper Pikac...
Facebook Page: / sugargeekshow
Online Cake Tutorial School: sugargeekshow.com
Instagram: / sugargeekshow

Пікірлер: 175

@SugarGeekShow 2 жыл бұрын

Thanks so much to Chef Christophe! Don’t forget to follow him on Instagram @christopherullpro and check out the blog post for the written recipe and instructions ⭐️ ⭐️ ⭐️ sugargeekshow.com/recipe/chocolate-raspberry-galaxy-bonbons/

@danielapagliaro8025 2 жыл бұрын

Oh my goodness, how beautiful they look! So much fun to watch!

@margosmith6693 Жыл бұрын

I had the opportunity to purchase handmade bon bons recently. It was a prudent purchase because of the cost. We got 1 or 2 of our top five favorites & savored them for over the course of a week. Now that I see what goes into a handmade bon bon & the skill it takes to make them, I got a bargain! You make it look so effortless & I just know that the practice it must take to not spill a drop. I think the fact that you both explained & showed techniques that I'd have never thought of, will give me the encouragement to try. Fantastic!

@angelaatianasarector6419 2 жыл бұрын

Completely loved this chocolate series!!!

@shamshadomar4144 Жыл бұрын

I never thought it takes too much work to do these. Fantastic work.

@aclakerfan 2 жыл бұрын

Love all of these episodes! Both of you are so amazing! 😃

@SugarGeekShow 2 жыл бұрын

Thank you so much 💕💕💕

@makgabo4254 2 жыл бұрын

Not only coming for experience but for the English accent too.. Sooo lovely.. I love u chefs

@sonianadeau8546 2 жыл бұрын

Quelle excellente initiative à vous deux ! Merci pour ce transfert de connaissance. Christophe, ce fut un plaisir de vous regarder travailler. Soyez assuré que je regarde ces vidéos régulièrement :))) Merci et à une prochaine, je l'espère !

@christopherull1852 2 жыл бұрын

Merci Sonia , c’est un plaisir de partager.

@hayatladdi8181 2 жыл бұрын

Oui c'est magnifique !!!

@Bstchld718 Жыл бұрын

I’ve watched this video about ten times now, even taking notes! I’m so excited to make my first batch 🤞🏽 thank you for this awesome tutorial!

@zainabdhaif8369 2 жыл бұрын

Thank you vey much for this great episode 🥰❤️

@bethrogers816 2 жыл бұрын

You and Christophe work so well together! Hope we see lots more joint efforts. Thanks for this fabulous series on chocolate. I learned so much!!

@SugarGeekShow 2 жыл бұрын

Thanks so much! Absolutely- more to come with Christophe! What recipes would you like to see next? ☺️

@roberthamilton9372 2 жыл бұрын

More candy is always good. I am learning so much about chocolate. But whatever would be excellent! I will watch them all!!

@lynhassenboehler9930 2 жыл бұрын

Love, love, love this chocolate series - & would really like more 😃

@christopherull1852 2 жыл бұрын

We will have more beginning of next year . Focus on pastries with a lot of recipes

@jeannierickard8504 2 жыл бұрын

I really like this chocolate series. I would love to watch more chocolate videos.

@hannahsworld247 5 ай бұрын

Love it. They look amazing 🤩

@kalpeshmodha18 2 жыл бұрын

Nice series.

@randyegibson 2 жыл бұрын

I have my own tiny YT channel where I teach people how to make candy, so this series has been an absolute treat. Thank you so much!

@christopherull1852 2 жыл бұрын

Love it , we are here to help everyone and have fun

@phillycampbell8159 6 ай бұрын

Y’all are the bomb❤️❤️

@LAdams-gn1xe 2 жыл бұрын

Wow!!! Love this series!!!

@christopherull1852 2 жыл бұрын

Thank you for watching

@EdieBabeMonster 2 жыл бұрын

Totally love this series! Have started making my own bon bon ~ my friends are in love.

@christopherull1852 2 жыл бұрын

Love it !!!!

@emilyjung9934 2 жыл бұрын

So cool! I’ve always wanted to learn how to make these :D

@SugarGeekShow 2 жыл бұрын

Yay! Hope you like them 😄

@suzanastojcev4266 4 ай бұрын

Made them , delish ❤

@akramsabry9537 Жыл бұрын

wonderful Liz you are Amazing

@simoneb.4334 2 жыл бұрын

Thank you so much for this tutorial. For some reason I always had problems closing the bonbons. Now it's super easy. Thanks!

@christopherull1852 2 жыл бұрын

I’m glad it helps .

@makaylacerda8402 2 жыл бұрын

Love this Thankyou!!!!!

@fsinul Жыл бұрын

How I am appreciating this free class ♥️

@payneeavis7366 2 жыл бұрын

More chocolate please, please, please.

@christopherull1852 2 жыл бұрын

Always more chocolate!!!!

@emilymartin2072 6 ай бұрын

Love the series please make more episodes

@TamaraLeaMusic 2 жыл бұрын

Some of my favourite episodes!

@SugarGeekShow 2 жыл бұрын

Yay thanks so much!!

@kathyberger6650 2 жыл бұрын

Love these sweet videos!! Yum!!!♥️

@christopherull1852 2 жыл бұрын

Thank you for watching

@sssaul19 Жыл бұрын

Video on how to make cocoa butter for tempering, please x

@kwnstantinamavrochi2703 2 жыл бұрын

I would love to see some plated desserts from you guys! U r a lovely pastry duet 🥰💜💙

@poornimasingh3235 2 жыл бұрын

Marvelous..👍🤩🤝💐

@dovineawilliams7411 2 жыл бұрын

Awesome 😎

@user-uo5cq2fs8s Жыл бұрын

I follow you from algeria . You make great job .. thank's

@sarah-janevidal2996 2 жыл бұрын

J’ai essayé ! Top 👍🏻 Merci 🤩

@christopherull1852 2 жыл бұрын

Avec plaisir:)

@foxwonderland8467 2 жыл бұрын

I love how this guy explained the steps. You also both work very well together. …Do I Sense some chemistry going on here between you both???🌺🌺🌺🤩🌺🌺🌺I don’t know!! Awe, maybe? 🤪🤪🤪 Great video either way! Thank you for such a fantastic series. I hope to see many more with this amazing chef guest!! 🥐🥐🥐Almond Croissants 🥐🥐🥐 lesson please🙏❤️🙏❤️🙏🇨🇦🙏

@christopherull1852 2 жыл бұрын

We are sharing the same passion , educate our self and others about pastry. Chocolate and pastry has a lot of chemistry, that’s all ….

@ameenjewellers6262 Жыл бұрын

Very very very nice 👌

@ZestyOranges1 2 жыл бұрын

i loved this series :) i hope there will more of this in the future!

@SugarGeekShow 2 жыл бұрын

Absolutely! He’ll definitely be back. What recipes would you like to see Christophe make in the future?

@ZestyOranges1 2 жыл бұрын

@@SugarGeekShow i would love to see croissants like you mentioned or some modern kind of pastry 😍

@christopherull1852 2 жыл бұрын

Your wish might become true ;)

@cakesbynadez 2 жыл бұрын

Wow soo gonna try this thanks 😊love from Nigeria

@christopherull1852 2 жыл бұрын

Glad you like it , let us know how it comes out !!

@smileygirl6457 2 жыл бұрын

Christophe makes everything look so easy. 😊🙈

@SugarGeekShow 2 жыл бұрын

Right?? 😂

@suzanastojcev4266 3 ай бұрын

The best ❤

@antoniaregan7263 2 жыл бұрын

Fab , crocubush xx

@ewaewka5417 2 жыл бұрын

I love this chocolate rain 🌧 . I will love to see more of to of You😍❤

@SugarGeekShow 2 жыл бұрын

Me too! The chocolate rain is so satisfying 😍 What recipes would you like Christophe to do next?

@mithulahiri4105 8 ай бұрын

What I would LOVE to learn: Pate de Fruit; Fruit flavoured marshmallows; boozy marshmallows; different types of fillings for moulded chcolates (i.e. pistachio paste, feuilletine base, alcohol, whole cherries); fruit-flavoured caramels (raspberry, grapefruit). Macaronage. Thanks!

@Bstchld718 Жыл бұрын

This video was so helpful! My first batch was so beautiful and yummy. With the extra chocolate, do you need to add more cocoa butter when re tempering?

@veronicastephens5408 2 жыл бұрын

Amazing 💜

@SugarGeekShow 2 жыл бұрын

Thanks so much 💕

@veronicastephens5408 2 жыл бұрын

@@SugarGeekShow Love your channel. I'm actually about to make your red velvet cake tonight for the fourth time lol. Veronica from NJ💜

@SugarGeekShow 2 жыл бұрын

@@veronicastephens5408 hi Veronica! Thank you! So glad you like the recipes 😄

@sherryc8923 2 жыл бұрын

I’m making these this weekend!! Omg, soooo good!!!!! How long are these (and the other vanilla bean bon bons in earlier episode) shelf stable for? I want to make now (during down time)and ship to Canada in December. I worry about them expiring.

@christopherull1852 2 жыл бұрын

I will recommend to keep them for 2 weeks max at 62-64 F

@crisclark8199 2 жыл бұрын

This Medford, OR girl loves all you do!!! Question: what type/brand of warmer did Christoph pull the cocoa butter out of?

@marylyn5965 2 жыл бұрын

Love these shows! Would love to have you make Diplomat Cake or Napoleons.

@SugarGeekShow 2 жыл бұрын

Sounds delicious

@christopherull1852 2 жыл бұрын

Your wish might come true

@marylyn5965 2 жыл бұрын

@@christopherull1852 Wonderful! Thank you for reading my suggestions.

@christalastinger2345 2 жыл бұрын

This has been an awesome series. Still wish I understood the cocoa butter portion a little better. Don't have that fancy melting pot, so help us home bakers out with that. Looking forward to more. It has been fun.

@SugarGeekShow 2 жыл бұрын

Totally understandable, I’m still amazed all of the gadgets he just has laying around in his kitchen. If you haven’t seen my tutorials about tempering in the microwave or write the seeding method, definitely check those out for alternative ways to temper! kzfaq.info/get/bejne/sJeUe7yLzNHTj58.html

@lalitagowda1468 Жыл бұрын

Wonderful video, thank you so much. My query is how long can you store these Bon Bon chocolates.

@chelseakerr3669 2 жыл бұрын

i love this song 💖😗

@SugarGeekShow 2 жыл бұрын

Thank you!!

@TwistedTiara 2 жыл бұрын

New subby here, I struggle to temper to chocolate, I'm just a newbie in the UK, learning how to convert cups to ounces and grams and trying to find substitutes for other ingredients, just found your channel so will try some of your recipes etc, love these bonbons though, I have a spraygun but have never used it, think I've just found an excuse to try it

@christopherull1852 2 жыл бұрын

Welcome to the sugargeekshow!!!!

@itsbrianachristine Жыл бұрын

Loving all your videos! I wish SO BADLY they had captions, it's so hard to understand what is being said at points, especially if it's phrases or products new to me. But for real - keep up the great work!

@kimtaylor1142 Жыл бұрын

I would love get a recommendation for a sprayer for just doing 1-2 molds at a time for a hobbyist. I looked at the Iwata sprayers but it's the compressor that is expensive and seems overkill for me. Can you use any of the rechargable cordless airbrushes for such a small production? any recommendations or minimum requirements to look for! Thank you and keep up the GREAT work!

@sahejtkd7303 Жыл бұрын

How to make tempered cocoa butter paste and what ratio white chocolate did u take to colour the bon bon

@scarlettcisneros3032 2 жыл бұрын

Hi , great video. Could you share what paint guns you are using?

@gabrielagheorghiu5331 7 ай бұрын

Hello. I just found your video. I love the techniques and fillings and would like to make this recipe. Can you please tell me the shelf life?

@clearmind3022 Жыл бұрын

When you make the dark chocolate good night is the butter cold when you put it in or is it room temperature?

@payneeavis7366 Жыл бұрын

If you turn ruby chocolate into fudge do you still need to temper it? What fruits pair best with ruby?

@IgorsPlay Ай бұрын

Which color did you use here, type? Can I got link maybe?

@aycayucelir1199 2 жыл бұрын

You both are amazing. I watched your videos for one hour and time flies and I did not realize. Thank you for full of knowledge videos. Maybe one Day you make a video about cruchy layer bonbon. And at Last ı really Wonder that if I dont use glucouse what happens? Is it necessary for shelf life? Thank you again 🌺🌺

@christopherull1852 2 жыл бұрын

You can put honey instead or agave .

@silviagonzalez6405 2 жыл бұрын

thank so much for this classes of chocolate. i really loved this one about bonbons. im still confused with the word "couverture" . Barry 64% is real chocolate or couverture? also, instead of pectin NH may i use xanthan gum for the filling? does it need to be boiled? if not tell me why please. thank you so so much, The best for you guys!

@christopherull1852 2 жыл бұрын

Couverture is chocolate . You could use xanthan but you will have to play around with the recipe , finall texture will be different as using NH .

@louzaa1 2 жыл бұрын

Would love to see petit pain

@SugarGeekShow 2 жыл бұрын

Sounds yummy! Great idea

@normanbradley2536 11 ай бұрын

What do you use for irridescence?

@payneeavis7366 2 жыл бұрын

When the cocoa butter was added is there a specific brand or type that is used? Recommendations please? Thank you.

@christopherull1852 2 жыл бұрын

I am using cacao Barry .

@cynthiapickard1283 2 жыл бұрын

First off I have to say I love this! And Thank you for sharing, will be trying it but,I do have a few questions what is cocoa butter paste is there a way to make that ? Second question is to close the bonbons it looks like plastic ?Sorry I love the accent but , I could not understand what you were saying third question is NH the same that I put in my jams and jellies when I'm canning? Thank you very much and I will be watching more videos have a blessed day! 😁

@christopherull1852 2 жыл бұрын

You could obtain this cocoa butter paste by heating up your cocoa butter in a microwave , do not melt it … we are using acetate sheet to close bonbons. Pectine n’y can be used for jelly , yes . Good luck with your bonbons and do not hesitate to share them with us .

@nawzadmi8330 Жыл бұрын

best

@hayatladdi8181 2 жыл бұрын

Bonjour à tous j'aime beaucoup vos vidéos sur le chocolat !!!, J'ai une question 🤔 pourquoi faire du cacao butter et le chocolat blanc ??? Et non pas du cacao butter uniquement,🤔😉 . D'avance merci pour votre réponse ❤️💪👏👍

@magikdust2095 2 жыл бұрын

I really like watching chocolate making episodes, except I'd like to see a bunch of different kinds chocolates made, and in different shapes. I have only found one channel that does it, but most of the videos aren't in English, so it would be nice to have an English channel to watch. This was a good video 👍

@christopherull1852 2 жыл бұрын

We have 6 episodes exclusively about chocolate.

@sheridanford5080 2 жыл бұрын

I've always wanted to make these. Any chance of showing a method without the airbrush?

@christopherull1852 2 жыл бұрын

We could in the future….

@krazykara1327 2 жыл бұрын

For the extra chocolate that comes out of the mold, do you RE temper or you just heat up again and re use? Without re tempering and seeding etc? Thx a lot

@daneekaplan4284 2 жыл бұрын

You wait until it is hard and then scrap it into your bowl and reheat it. It solidifies too quickly to reuse it right away since it is falls to the table in a thin layer.

@christopherull1852 2 жыл бұрын

If you have a warmer big enough you could tap over the warmer and keep your chocolate temper .

@chefiekarina Жыл бұрын

Hi! I was wondering if you know how I can get these mailed to Canada? I’ve been looking relentlessly for the power flowers online but cannot find any that mails to Canada.

@Deadly_Rose 3 ай бұрын

What’s the brand of the warmer?

@elenipatapia9389 2 жыл бұрын

Hi...please I'm from Greece and I learned about Christopher from the show bake sqach. I wanted to ask you if I can find Christopher's recipes somewhere....please tell me i want very much the Christopher's recipe!!!

@poornimasingh3235 2 жыл бұрын

Please. Share the raspberry puree measurements..of Raspberry fruit,sugar n pectin Nh...

@payneeavis7366 2 жыл бұрын

If you do not have an airbrush what can you use?

@daneekaplan4284 2 жыл бұрын

you can splatter all the colors or you can use a paint brush to leave swipes or your finger.

@reginalaborin3 2 жыл бұрын

Where does Chef Christophe buy all this products? icant find the caco butter,chocolate,molds, color ,etc

@christopherull1852 2 жыл бұрын

You have some of the ingredients link below the video on the description, others can be found on Amazon

@maryamkhadijah8228 Жыл бұрын

Hi chef, i have a questions why does my bonbon become sweating/ condensation after unmoulding the Bonbons eventhough i unmould it in 24c room temperature? Here in my country the weather is always 30c and above😭

@mithulahiri4105 8 ай бұрын

What is the formula of fruit puree to simple syrup? For raspberries, for oranges, for peaches?

@davidalvarez1560 Ай бұрын

I have difficulty spraying cocoa butter, even with a 0.7 mm needle (a grex system). Does anybody know the brand or product number of the larger airbrush he is using?? Grateful for any help.

@davidalvarez1560 Ай бұрын

For anyone having this same difficulty: I've tried about a dozen different airbrushes. Finally have one that consistently works with all brands of colored cocoa butters: paasche VL#5L (1.05 mm) seems to work perfectly. This one is siphon fed which initially I was opposed to, but now that I've used it (and like the idea of storing colors in siphon fed jars because they are much easier to heat and keep in temper) I'm sold.

@SugarGeekShow 2 жыл бұрын

What recipes do you want to see on the NEXT season with Chef Christophe?? 🤔

@raynichol8959 2 жыл бұрын

How about a Cannoli Napoleon desert or a French puff pastry with a custard filling layered dessert. 🍫😄

@SugarGeekShow 2 жыл бұрын

@@raynichol8959 yummm sounds so good

@sheridanford5080 2 жыл бұрын

Something that we can actually make at home without chocolatier equipment or inaccessible ingredients.

@tiffanymcmakin4376 2 жыл бұрын

Kouign amann! Might be my favorite pastry from our local patisserie :)

@christopherull1852 2 жыл бұрын

We will have something like this soon ..

@JS-ss6yj Жыл бұрын

Enjoy the chocolate bonbons series and everything chocolate. Would love to see more and also learn more about the various ganache and fruit fillings and chocolate modeling.

@normanbradley2536 11 ай бұрын

You use alcohol to thin it for airbrush? I wondered if any artists airbrush wouod do. Nice.

@rituritya 5 ай бұрын

What’s the shelf life for these

@cynthiapickard1283 2 жыл бұрын

Need a substitute for pectin please and thank you!

@onemorebitedelara6356 6 ай бұрын

What’s the shelf life of these bonbons at room temperature.

@krazykara1327 2 жыл бұрын

How to make simple syrup? Thx!!

@daneekaplan4284 2 жыл бұрын

It’s equal parts water and sugar boiled until the sugar melts- which happens quickly. That’s it.

@doraluzramirez8088 2 жыл бұрын

How do you get your tempered cocoa butter?

@christopherull1852 2 жыл бұрын

It is maintain into a warmer “ez temper “ between 33 and 34 C

@krazykara1327 2 жыл бұрын

Love the video..I'm afraid cotton ball would leave some strands behind though.

@daneekaplan4284 2 жыл бұрын

The molds they are using are made from polycarbonate and very smooth on the inside. There isn’t anything to catch on the cotton ball. Just be sure to use a better made cotton ball that holds it’s shape .

@krazykara1327 2 жыл бұрын

@@daneekaplan4284 thank you!!!!!

@christopherull1852 2 жыл бұрын

You could also airbrush cold air … with the pressure any left off cotton will go away …

@MelindasLifeandstyle 2 жыл бұрын

Croissants and chocolate croissants

@SugarGeekShow 2 жыл бұрын

Yummmm my thoughts exactly

@christopherull1852 2 жыл бұрын

Your wish might become true

@rumbleinthekitchen_Amy 2 жыл бұрын

What size piping bags are those?

@daneekaplan4284 2 жыл бұрын

the blog post says “large”.

@rumbleinthekitchen_Amy 2 жыл бұрын

@@daneekaplan4284 I saw that but they are so much bigger than the larges I ordered. 🤷‍♀️

@beenarao9852 Жыл бұрын

Liqueur chocolate

@clairressagoad2789 2 жыл бұрын

I want him to make pastries…pastries…all kinds of pastries…😁

@christopherull1852 2 жыл бұрын

Your wish will become true soon

@aromachocolates 2 жыл бұрын

Learn how to temper cocoa butter properly, and you’ll NEVER need to waste money by adding cocoa butter silk/paste to get it to temper.

@krazykara1327 2 жыл бұрын

Can you replace pectin nh with corn starch?

@daneekaplan4284 2 жыл бұрын

Pectin sets it into a jelly- it was so set they had to use a food processor to whip it into a smooth product. I believe corn starch would only thicken it but you’d still have an oozy product. which would risk oozing out.

@christopherull1852 2 жыл бұрын

Never tried , let me know if you do …