Making Two-Layer Galaxy Bonbons with Christophe Rull from Bake Squad

S1: E6 Chef Christophe Rull from "Bake Squad" and "Halloween Wars" shows us how to create these shiny, chocolate galaxy bonbons filled with a smooth raspberry puree filling and decadent chocolate ganache. Learn how to make tempered cocoa butter colors from scratch, airbrush a unique galaxy pattern, and fill and close your bonbons.

Chef Christophe Rull Instagram ► www.instagram.com/christopherullpro/

Episode 1 (Tempering Chocolate) ► https://www.youtube.com/watch?v=7cS5qFxQ1vc

Episode 2 (Chocolate Decorations) ► https://www.youtube.com/watch?v=zGlNbFnMfGw

Episode 3 (White Chocolate Bonbons) ► https://www.youtube.com/watch?v=KdVLYZWSrUQ

Episode 4 (Chocolate Flower Wedding Cake Topper) ► https://youtu.be/KdVLYZWSrUQ

Episode 5 (Chocolate Rocking Horse) ► https://youtu.be/WurAhqKYM_M

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

Cacao Barry Extra-Bitter Guayaquil 64% ► https://www.cacao-barry.com/en-US/chocolate-couverture-cocoa/chd-p64ebpu/extra-bitter-guayaquil

Waring chocolate warmer ► https://www.waringcommercialproducts.com/p/1eep1/6kg-chocolate-melter

Power flowers ► https://www.barry-callebaut.com/en-US/manufacturers/products/power-flowers-azo-red/F013257

Raspberry Filling ►
250 grams raspberry puree
25 grams granulated sugar
2.5 grams pectin NH

Dark Chocolate Ganache ►
440 grams heavy whipping cream
60 grams glucose or corn syrup
300 grams dark chocolate I use 64% extra bitter Guayaquil by Cacao Barry
120 grams unsalted butter (cut into chunks) 80% butterfat works best (Plugra, or European butter)

Chocolate Shells ►
1000 grams couverture dark chocolate
10 grams pre-tempered cocoa butter (optional)

Galaxy Design ►
100 grams cocoa butter
100 grams white chocolate I use Zéphyr 34% white chocolate by cacao barry
colored cocoa butter or color your own using Flower Power cocoa butter colors

CHAPTERS ►
00:00 Introduction
00:34 Preparing the chocolate
03:00 Making the pieces
07:20 Setting the pieces
08:10 Unmolding and texturing
09:38 Christmas showpiece
10:22 Assembling the pieces
14:22 Making ears
14:51 Making handles
16:35 Next episode announcement!

SUBSCRIBE ► https://www.youtube.com/sugargeekshow?sub_confirmation=1

WATCH RECIPES ► https://www.youtube.com/watch?v=1vcsigaQdVA&list=PLYL438C4NKvfteeBVnhNarP5LksPg1B6-

WATCH CAKE TUTORIALS ► https://youtu.be/vGVg0ou9U_k

Facebook Page: https://www.facebook.com/sugargeekshow

Online Cake Tutorial School: https://sugargeekshow.com

Instagram: https://www.instagram.com/sugargeekshow

Видео Making Two-Layer Galaxy Bonbons with Christophe Rull from Bake Squad канала Sugar Geek Show