My friends we are back once again in our show
step by step with Javier Guillén
on today's show we will make
a "Gianduja Milk and Sesame Ganache"
let's take a look
STEP 1: DECORATION AND TEMPERING
Well now we are going to make the praline, gianduja and sesame bonbon
so
we have chosen this mold
we also have red food coloring
and cocoa butter
and the chocolate to 40 degrees
first
we will decorate our mold
using a paint brush and the cocoa butter
we will add
some small
strokes
we store it
and now we will temper the white chocolate
we always leave some of it in the bowl
to help us at the moment the chocolate reaches 28-29 degrees
and when we add it it will will reach 31 degrees
the exact time to pour in our mold
we spread it without fear
we need to cool it down real quick
the faster we cool it down
the shinier our bonbon will turn out
so
let's cool it off very fast
as you can see it is starting to thicken
make sure you get all the chocolate
and now
we pour it in our bowl
we have our mold
the tempered chocolate
let's go
we will shape our bonbon
we fill well up
to the top
as you know there are two types of bonbons
guitar bonbons and mold bonbons
whenever we are making mold bonbons
we do the top first
that means
we do the top part first and then
the filling
and we close it at last
and now
this is a really important process
which is to tap the mold
¿For what? To remove the air bubbles
from the bottom part
we remove the excess
and tap one more time
don't worry the mold won't ever break
you can tap as much as you can
we have it already
and now
we remove the excess chocolate
the more we tap
the more chocolate will fall down
always looking for a fine coat
take a look
this is a fine coat
scrape well
and use another sheet
to leave it upside-down ¿For what?
so the excess goes to the bottom
and then filling it will be much easier
now we take this
to the fridge
be careful to leave it in the fridge
a maximum of 15 minutes
if it's on the fridge for more than 15 minutes
it will absorb moisture
so 15 minutes only
STEP 2: GIANDUJA MILK AND SESAME CARRÉ
500 g gianduja noisette lait
60 g sesame
100 g de praline noisette
250 g milk chocolate
well guys, now we are going to make a filling
we have type of filling ganache
and type of filling infused
and in this case the filling could last almost 6 months
there's no moisture in it
so
we have our praline
the praline can be bought
or you can make it at home
it's 50% nuts, 50% sugar
we mix the gianduja
the gianduja as you know is chocolate and milk
and we have added hazelnut paste
the hazelnut paste, is simply hazelnut
chopped
toasted and hazelnuts then powdered
chocolate milk
and to finish
the sesame at last
we can add it natural, but if you prefer
toasted
as you prefer
or as the chef likes
we mix well
The gianduja is a type of filling
that needs to be tempered just like chocolate
if you notice the main ingredient is chocolate
so
we will cool it down on our table
this crunchy look
will give us a spectacular sensation in our mouth
to the bowl again
and now we will fill our bonbons
put the ganache
in the pastry bag
remember we placed it in the fridge with a plastic
we remove it
and we see how the bonbon turns out
as you can see there's some excess
that will help us close it
we start by filling
with our ganache
once everything has been filled
we take it to the fridge
STEP 3: ASSEMBLY PART I
well this is our bonbon
first we did the coat as you saw it before
we made the filling
and it's set after 12 hours
and now it's time to close the bonbon
so
we add the chocolate
spread well
and with the spatula
we clean
the mold
clean the edges
and now we will refrigerate it
STEP 4: FINAL ASSEMBLY
Now we will take out the bonbons from the molds
as you can see
they´re ready
and now we simply
place them
for presentation
well my friends, that's it for today, I leave you
with the gianduja and sesame bonbons
remember this and many more recipes
in our show step by step with Javier Guillén on our Youtube channel
Thanks
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