Whiskey Caramel Bonbon Filling
Serves 1
Directions
- 1Caramelize 40 grams of sugar on medium heat.
- 2Caramelize 40 grams of sugar on medium heat.
- 3Caramelize 40 grams of sugar on medium heat.
- 4Stir as little as possible to prevent crystallization.
- 5Stir as little as possible to prevent crystallization.
- 6Stir as little as possible to prevent crystallization.
- 7Add 20 grams of coffee beans once the desired color is reached.
- 8Add 20 grams of coffee beans once the desired color is reached.
- 9Add 20 grams of coffee beans once the desired color is reached.
- 10Toast the coffee beans for one minute.
- 11Toast the coffee beans for one minute.
- 12Toast the coffee beans for one minute.
- 13While stirring, add 100 grams of cream.
- 14While stirring, add 100 grams of cream.
- 15While stirring, add 100 grams of cream.
- 16Keep mixing until all the caramel has dissolved.
- 17Keep mixing until all the caramel has dissolved.
- 18Keep mixing until all the caramel has dissolved.
- 19Turn off the heat.
- 20Turn off the heat.
- 21Turn off the heat.
- 22Add 50 grams of whiskey.
- 23Add 50 grams of whiskey.
- 24Add 50 grams of whiskey.
- 25Cover the pan with a lid and let it infuse overnight in the fridge.
- 26Cover the pan with a lid and let it infuse overnight in the fridge.
- 27Cover the pan with a lid and let it infuse overnight in the fridge.
- 28The next day, bring the mixture to a boil.
- 29The next day, bring the mixture to a boil.
- 30The next day, bring the mixture to a boil.
- 31Transfer 400 grams of white chocolate into a bowl.
- 32Transfer 400 grams of white chocolate into a bowl.
- 33Transfer 400 grams of white chocolate into a bowl.
- 34Add 5 grams of cocoa butter to the white chocolate.
- 35Add 5 grams of cocoa butter to the white chocolate.
- 36Add 5 grams of cocoa butter to the white chocolate.
- 37Pass the whiskey cream through a fine sieve onto the chocolate.
- 38Pass the whiskey cream through a fine sieve onto the chocolate.
- 39Pass the whiskey cream through a fine sieve onto the chocolate.
- 40Add 50 grams of butter to the mixture.
- 41Add 50 grams of butter to the mixture.
- 42Add 50 grams of butter to the mixture.
- 43Add another 50 grams of whiskey.
- 44Add another 50 grams of whiskey.
- 45Add another 50 grams of whiskey.
- 46Blend the mixture until smooth.
- 47Blend the mixture until smooth.
- 48Blend the mixture until smooth.
- 49Transfer the smooth mixture into a piping bag.
- 50Transfer the smooth mixture into a piping bag.
- 51Transfer the smooth mixture into a piping bag.
- 52Pipe the filling into bonbon molds.
- 53Pipe the filling into bonbon molds.
- 54Pipe the filling into bonbon molds.
Ingredients
- 40 grams sugar
- 40 grams sugar
- 40 grams sugar
- 20 grams coffee beans
- 20 grams coffee beans
- 20 grams coffee beans
- 100 grams cream
- 100 grams cream
- 100 grams cream
- 50 grams whiskey
- 50 grams whiskey
- 50 grams whiskey
- 400 grams white chocolate
- 400 grams white chocolate
- 400 grams white chocolate
- 5 grams cocoa butter
- 5 grams cocoa butter
- 5 grams cocoa butter
- 50 grams butter
- 50 grams butter
- 50 grams butter
- 50 grams whiskey
- 50 grams whiskey
- 50 grams whiskey
Equipment
saucepanspatulalidwhiskbowlfine sieveimmersion blenderpiping bag
Tips
- To prevent crystallization, stir the sugar as little as possible while caramelizing.
- Heat only half of the whiskey to maintain its punch.
- Infuse the caramel-coffee mixture overnight in the fridge.