S1 E3: Chef Christophe Rull (former executive pastry chef of the Park Hyatt Aviara and one of the stars of the Bake Squad) teaches us how to make white chocolate bonbons. These bonbons have a thin and shiny chocolate shell filled with a truly amazing silky soft, white chocolate vanilla bean ganache. I actually thought I didn’t like white chocolate until I tasted these bonbons! No joke!

WRITTEN RECIPE & INSTRUCTIONS ► [ Ссылка ]

Chef Christophe Rull Instagram ► @christopherullpro

Episode 1 (Tempering Chocolate) ► [ Ссылка ]

Episode 2 (Chocolate Decorations) ► [ Ссылка ]

► The following video was filmed in May 2021, when Christophe was the Executive Chef at the 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!

White chocolate vanilla bean ganache ►
263 grams (263 grams) cream
67 grams (67 grams) trimoline
1 grade A vanilla bean
500 grams (500 grams) couverture white chocolate
100 grams (100 grams) white chocolate

White chocolate Bonbon shells ►
1000 grams (1000 grams) couverture white chocolate
1 grade A vanilla bean

CHAPTERS ►
00:00 Introduction
00:37 Making Ganache Filling
05:36 Adding Cocoa Butter to Ganache
06:52 Tempering White Chocolate
08:14 Making the Shells
12:11 Filling the Bonbons
14:22 Closing the Bonbons
15:33 Setting the Bonbons
16:04 Unmolding the Bonbons
16:50 Sneak peek!!!
17:15 Tasting the Bonbons

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