Homemade Raffaello Bonbons
All ingredients & quantitive data are listed & linked in the infobox below.
Welcome to a new video...
...in today's episode I will not show you another giant-sized recipe
...many of you commented my videos with the suggestion to bake Raffaello Bonbons...
...also a huge amount of you want to see the recipe for the original candy size...
...so here I am let's do that...
...first we need 1 - 2 large waffle sheets...
...also a round cookie cutter with a diameter of 3cm...
...cut out 20 circles from the wafer sheets with a round cookie cutter...
...next, prepare a small bowl with cold water...
...dip the waffle circles briefly into the water...
...and then set aside for 1 – 2 minutes on a wire rack...
...until you can easily deform them...
...to give them a spherical shape we need such a cake pop mold...
...line the roundings of the cake pop mold as smooth as possible with the damp waffle circles...
...& maybe cut off the excess edges with a pair of scissors...
...next, place the second cake pop mold with the roundings down...
...onto the wafer-filled mold...
... & carefully press a bit so the wafers will remain in their round shape when baking...
...afterwards bake in a preheated oven at 200°C (top/bottom heat) for 12 - 15 minutes...
...that's what the waffles look like after baking...
...slightly shrunk, but still in shape...
...set aside...
...and now we can prepare the cream...
...for that combine 75 milliliters creamy coconut milk, 50 grams sugar & 25 grams coconut marrow into a saucepan...
...heat up over low heat...
...& stir together with a whisk until sugar & coconut marrow are completely dissolved...
...it is not necessary to bring to a boil, briefly heat up the saucepan should be enough...
...then pull the saucepan from heat...
...add 175 grams mascarpone cheese...
...& stir together until smooth with a whisk...
...transfer the cream into a piping bag...
...maybe store in the fridge...
...if the cream is still too fluid...
...then pipe the cream into the wafer-filled cake pop molds...
...decorate half of the filled hemispheres with a blanched almond...
...and put the cake pop mold into the freezer for about 1 hour to set...
...after the freezing time the cream should be set & we can loosen the hemispheres from the mold...
...& now press together a hemisphere with & a hemisphere without almond filling until you got a whole Raffaello bonbon...
...after that we only have to coat the Raffaellos with coconut flakes...
...for that melt 100 grams white chocolate...
...add 10 grams solidified coconut fat...
...stir together until the chocolate is beautifully fluid...
...then pull the Raffaello balls through the melted chocolate first...
...lift out with a fork...
...allow the excess chocolate to drip off...
...and finally coat with coconut flakes...
...that's it...
...so the done Raffaello bonbons look like...
...here I cut through a Raffaello...
...I hope you liked the video...
...I wish you lots of fun baking & see you next video!
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