Are you a fan of pecan pie and milk chocolate? If so, you're in for a treat! In this blog post, we'll teach you how to make delicious pecan pie milk chocolate ganache molded bonbons. These bite-sized treats combine the rich and creamy flavors of milk chocolate with the sweet and nutty goodness of pecan pie filling. Whether you're a professional chef or a home cook looking to impress your guests, this recipe is sure to satisfy your sweet tooth and leave you craving for more. So let's put on our chef hats and get ready to create some delectable bonbons!
KEY TAKEAWAYS:
- Pecan pie milk chocolate ganache molded bonbons are a delightful combination of milk chocolate and pecan pie filling.
- The ganache is made by melting milk chocolate couverture with a mixture of heavy cream, unsalted butter, and light corn syrup.
- The addition of chopped pecan pie filling enhances the flavor and texture of the ganache.
- The ganache is then piped into bonbon molds and covered with tempered milk chocolate for a smooth and glossy exterior.
- These bonbons are perfect as a homemade gift or a sweet treat for any occasion.
Techniques:
To successfully make pecan pie milk chocolate ganache molded bonbons, it's important to understand and utilize the following techniques:
1. Tempering Chocolate: Tempering chocolate is the process of heating and cooling chocolate to obtain a glossy finish and a firm texture. It involves melting chocolate, cooling it down, and then gently reheating it to specific temperatures. Tempered chocolate is crucial for achieving a smooth and shiny exterior for the bonbons.
2. Piping Ganache: Piping the ganache into the bonbon molds requires a steady hand and control over the flow of the ganache. Using a piping bag fitted with a small round tip ensures that the ganache is evenly distributed in each bonbon mold.
3. Unmolding Bonbons: Carefully unmolding the bonbons without damaging their shape is important. Tapping the mold on a flat surface or flexing it slightly can help release the bonbons easily.
INGREDIENTS:
- 200g milk chocolate couverture (preferably around 35-40% cocoa solids)
- 100g heavy cream
- 30g unsalted butter
- 30g light corn syrup
- 50g pecan pie filling (chopped pecans mixed with caramel sauce)
DIRECTIONS:
1. Chop the milk chocolate couverture into small pieces and place it in a heatproof bowl.
2. In a saucepan, heat the heavy cream, unsalted butter, and light corn syrup over medium heat until the mixture reaches a gentle simmer.
3. Pour the hot cream mixture over the chopped milk chocolate couverture. Let it sit undisturbed for a minute to allow the chocolate to melt.
4. Gently stir the mixture using a spatula or whisk until the chocolate is completely melted and the ganache is smooth and well combined.
5. Let the ganache cool down slightly, then stir in the pecan pie filling until evenly distributed.
6. Transfer the ganache to a piping bag fitted with a small round tip.
7. Fill a bonbon mold halfway with the ganache mixture, making sure to leave enough space for the chocolate shell.
8. Tap the mold on the counter a few times to remove any air bubbles and to even out the ganache.
9. Refrigerate the molds for about 10 minutes to allow the ganache to set partially.
10. Meanwhile, temper some milk chocolate couverture for the shells of the bonbons.
11. Remove the molds from the refrigerator and fill them with tempered milk chocolate, making sure to cover the ganache completely.
12. Scrape off any excess chocolate from the top of the mold to make it smooth and clean.
13. Let the bonbons sit at room temperature for a few minutes until the chocolate shell is fully set and firm.
14. Gently unmold the bonbons by tapping the mold on a flat surface or by flexing it slightly.
15. Store the pecan pie milk chocolate ganache molded bonbons in an airtight container in a cool, dry place.
Conclusion
Now that you have the recipe for pecan pie milk chocolate ganache molded bonbons, it's time to unleash your inner chef and create these delightful treats. With their rich milk chocolate exterior and gooey pecan pie filling, these bonbons are sure to impress your loved ones or guests. Perfect for gifting or indulging, they are a great way to add a touch of sweetness to any occasion. So go ahead, grab your ingredients, and let your culinary skills shine as you make these delectable pecan pie milk chocolate ganache molded bonbons!
FAQs
Q: Can I use dark chocolate instead of milk chocolate for the ganache?
A: Absolutely! You can substitute milk chocolate couverture with dark chocolate couverture for a richer and more intense flavor. Just make sure to adjust the amount of sugar in the pecan pie filling if needed.
Q: How long do these bonbons last?
A: When stored properly in an airtight container in a cool and dry place, these bonbons can last for up to two weeks. However, their freshness may vary depending on the quality and freshness of the ingredients used.
Q: Can I add other ingredients to the ganache?
A: Of course! Feel free to experiment with different flavors and textures by adding ingredients like dried fruits, nuts, or even a touch of liqueur. Just remember to maintain the right balance of flavors and textures for a harmonious bonbon experience.
