Sacher Cake bonbon

Oliver Hancke 0 Comments
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Sacher Cake bonbon

Author: Oliver Hancke
Difficulty: Intermediate Prep Time 1 hr Cook Time 1 hr Total Time 2 hrs
Servings: 30

Ingredients

Vanilla Ganache for whipping

Mascarpone-Vanilla Ganache for bonbons

Banana cream

Salted caramel

Almond praline

Instructions

  1. Vanilla Ganache for whipping
    1. Put the gelatine into cold water.
    2. Heat the cream with the vanilla pod and the seeds to boiling point. Add the gelatine and melt.
    3. Put the chocolate and mascarpone into a measuring cup. Add the hot cream.
    4. Blend to emulsify.
    5. Cool over night.
  2. Mascarpone-Vanilla Ganache for bonbons

    1. Heat the cream with the vanilla pod and the seeds to boiling point.

    2. Add the gelatine and melt.

    3. Put the chocolate and mascarpone into a measuring cup. Add the hot cream.

    4. Blend to emulsify.

    5. Cool to 28C.

  3. Banana cream
    1. Weigh 100 grams of the banana in a measuring cub.
    2. Add the cream, the egg yolk, the sugar, and the corn starch.
    3. Cut the vanilla pod in half and scrape out the seeds. Add the seeds to the measuring cub and blend it till smooth.
    4. Once smooth pour it into a saucepan and while stirring bring this to a boil to thicken it.
    5. Now pour it into a bowl and let it cool down in your fridge. After that mix it for 30 seconds.
    6. Then remove the peel from the remaining 2 bananas and cut the bananas in thin slices. Cut those slices in small cubes.
    7. Add the chopped banana to the banana cream and mix it well.
  4. Salted caramel
    1. Transfer the sugar into a pan and caramelize it on a medium high heat till it’s a dark caramel.
    2. Stir it as little as possible to prevent the sugar from crystalizing.
    3. Once it’s a rich caramel slowly while stirring add the cream.
    4. Keep on heating it.
    5. Now also add the butter, the glucose syrup and the salt.
    6. Then heat it up till the caramel is 112 degrees Celsius.
    7. Stir it every now and then to prevent the caramel from burning.
    8. After that pour it into a bowl and while blending add the white chocolate. B
    9. e sure to keep the hand blender at the bottom of the bowl to prevent any air from mixing with the caramel.
    10. Now cover it with a piece of foil and let it cool down completely out of the fridge.
    11. This takes at least 4 hours.
    12. Then transfer it into a piping bag and keep it at room temperature. Now it's ready to be used!
  5. Almond praline
    1. Mix the water with the sugar and caramelize this on a medium heat till golden brown. Here I use the wet caramel technique to create a stronger flavor profile. A wet caramel will always be richer in flavor than a dry caramel.
    2. Once it’s golden brown add the almonds and keep on heating them for around 5 minutes.
    3. Also keep on stirring till both the nuts and caramel have a rich dark color.
    4. After that pour it on a silicon sheet and spread it.
    5. Now let it cool down completely.
    6. Once cold break it into smaller pieces and transfer it into a blender. Blend this till it’s a fine crumble and then add the white chocolate and the flaky salt.
    7. Now blend it till completely smooth. This takes at least 5 minutes.
    8. After that pour it into a bowl and keep it out of the fridge.
    9. Once it starts to cool down the praline starts to set as well. This makes it a perfect filling for bonbons or pastries.
Keywords: cake, sacher cake, apricot, ganache
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