Last week we had a masterclass so there was nothing to bring home. But I did bought 4 chocolate bonbon molds so I finally had what I needed to make bonbons. Mom noticed that she didn't get any treats this week so just because of that I made some bonbons at home.
I made a small batch, just enough to fill one bonbon mold. I did everything as they taught me in class and it worked out great! the bonbons looked even better then the first time. However next time I would use more chocolate. Then it's much easier to fill the molds because you don't have to worry about having enough chocolate left for the bottom.
For the filling I used the caramel recipe I found on this site: http://www.sallysbakingaddiction.com/homemade-salted-caramel-recipe/
Sally has step by step picture on how to make caramel. And it is delicious!
In short the recipe is:
- 200 gr sugar
- 90 gr butter in cubes
- 120 ml hot whipping cream
- 1 teaspoon salt
I heated the sugar till it melted and turned amber colored. Then I added the cubes of butter and the salt. After the butter has been incorporated I slowly poured in the whipping cream. Because of the temperature difference the sugar mixture will bubble a lot so a big pot is a must. Then all it has to do is cook for a minute or so and it's ready.
I stored it in a jar in my fridge and when it's cold it reminds me of the caramel you find in a Twix or in a "stroopwafel".
So before I used it I head it up a bit so it turned a but more liquid so it's easier to pour it in the bonbon mold.
Unfortunately my camera was out of battery so I couldn't take pretty pictures, but I manage to make these.
I'm thinking of a bonbon filled with butter cream and cherries. Or with coconut and pineapple. Or caramel and nuts...
Last week I wanted to surprise my girl friend at her store with a cake so after my normal morning errands I started with making some cream patisserie. This has to cool down so in the mean time I could make the biscuit cake batter.
I had a jar of apple almond jam she gave me so I thought that would go will with the caramel butter cream. For some extra freshness I shredded one small apple and mixed it with the jam.
After the cake cooled I cut it in three layers. Unfortunately this time they didn't turn out as even as I hoped so maybe it was beginners luck earlier.
In the mean time the cream patisserie has cooled down and to that I added two table spoons of lemon curd. I whipped up some whipping cream and mixed that in.
I made the caramel butter cream using the same recipe I used for the blueberry butter cream cake but instead of blueberry juice I added 2 big table spoons of warm caramel in the end. The caramel butter cream really tasted like caramel and it was sweet. A bit too sweet for my taste so I hope the other ingredients can even it out a bit.
Now I have everything ready for the cake. On the first layer I spread the apple almond mixture and on the edges I piped the caramel butter cream. This time I made enough butter cream to cover the sides.
On top of the apple mixture I piped the cream patisserie mixture. I did the same for the second layer. Then I spread the butter cream on the sided and topped it with some toasted shredded almonds. I decorated the top and voila: apple lemon caramel cake.
Then I messaged my gf asking her if she would be at the store and she answered that she wasn't due to a wedding. Bummer. Entirely my fault for assuming she would be at the store. Luckily my mom requested a cake for Sunday dinner so this cake it is.
Today my gf was at the store so I baked an apple pie using the 1-2-3 dough recipe. Instead of using lemon zest I used some orange zest and instead of cutting the apples in slices or cubes I use a greater. I added some drops of lemon, a hand full of raisins, a bit of cinnamon and a bit of sugar to the apples. On the bottom of the dough I spread a thin layer of apple almond jam.
Every one loved the apple pie, especially with some vanilla ice cream.
