Culinary Arts

Bonbon Filling: Dark Chocolate and Banana Passionfruit Ganache

Dominique Ansel

Lesson time 18:39 min

Learn how to make creamy, rich ganache that can be infused with flavors—like the banana-passionfruit variation in this chapter. Then, learn how to fill, cap, and unmold perfect bonbons.

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Dominique Ansel
Teaches French Pastry Fundamentals
James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.
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For this chocolate filling, I'm using a simple, classic chocolate ganache, which is just chocolate, butter, and cream. I'll also show you a variation of this dark chocolate ganache with a little bit of passion fruit. This is one of my favorite flavor combinations. So the ganache will be shiny, smooth, creamy. You should be able to close your eyes, bite into a chocolate bonbon without looking at it, without thinking too much, you should know exactly what you're eating. It should be like a burst of beautiful flavors. So now I'm going to show you how to make the center of the chocolate bonbon. It's called a ganache. It is essentially just a few ingredients, chocolate, cream, and butter. So that's the base for the ganache. And then I'll show you how to, essentially, add some flavors to this ganache to make the center of the chocolate bonbon really delicious. I'm going to start with the cream. So I'm going to place the cream in a pot. I'm going to do both of them at the same time. I'm going to turn the heat into medium, medium high. And then we're going to take a slightly larger bowl and we're going to place our chocolate on the bottom. My butter will be kept outside just to have it room temperature. It'll be easier to emulsify in the ganache. For this chocolate filling, I'm using a dark chocolate ganache, which is a 70% cocoa content. It goes very well with a little bit of passion fruit and a little bit of banana. But you can also have, if you're a chocolate lover, just straight chocolate. So for the chocolate ganache, we're just going to heat up the cream and bring it to a boil. And for the passion fruit banana, we're just going to heat up the cream with the passion fruit and with the banana puree. So it's always important to bring everything to a boil to sterilize everything we have in the ganache. So the ganache is, essentially, inside the chocolate bonbon. You want to preserve it for as long as we can. Usually, chocolate bonbon can keep for a few weeks or sometimes a few months. If you want to for this ganache, you can always substitute the cream with almond milk or soy milk. It's an easy swap. There's not that much difference with the consistency or the texture of the ganache. And it's easy if you have any allergies. So our cream is boiling here. I'm going to take it off the stove. And the most important part, when you add the cream to the chocolate, you're going to add a little bit in beginning, and let us sit for just a few seconds. So this will actually melt the chocolate. Very important that we re-emulsify the cream with the chocolate. Ultimately, that's our goal. We want to have a smooth, very creamy, shiny texture. The hot cream will start melting the chocolate. And we're going to mix it a little bit. So think about it like if you do a mayo at home. You add a little bit of mustard and then you add the oil little by little. So you want to re-emulsify all the fat with the chocolate here. And if you use the othe...


The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.



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Students give MasterClass an average rating of 4.7 out of 5 stars.

I LOVE IT, FINALLY I'M NOT AFRAID OF BAKING AT HOME. I LOVE THIS COURSE IN GENERAL, AND I HOPE WE CAN GET ANOTHER MASTERCLASS WITH DOMINIQUE ANSEL.

This class gave me so much joy and I learned so many little things that I hadn't known, yet needed to know so much. Thank you!

Wonderful introduction to pastry making. Very inspiring and Dominique gives you the confidence that you, too, can make wonderful desserts filled with creativity!

I have learned so many new techniques, but mostly patience and a renewed passion from a genius chef. He is beyond inspiring.


Comments

Marie

He is brillant and inspiring. I could listen to Dominique all day. He takes his time and explains and demonstrates every aspect of the recipe including the what to do and don't do for a recipe - allowing for success. May I ask, what brand thermometer he uses to measure the temperature?

Josh

On behalf of savory chefs everywhere, mad respect for this kind of work. Thank you.

Sylvia S.

Loved this recipe! The shell,u I made with Valrhona 66% and for the filling did the banana and passion fruit ganache with semi-sweet chocolate. The tempering went well for the the shell, not so well for the bottom. I put them in the fridge for a couple of minutes and they came out of the of mold very easy!! 😋

Jennifer T.

Great lessons! He's so clear with his instructions! New fan! These bonbons look amazing!

Chris M.

Quite a bit of work, but the finished product is beautiful. Dominique's hand work during the tempering process is outstanding as mine was far from good. We did the passionfruit and banana ganache and it was the right choice, outstanding flavor

Megan M.

I'm wanting to make a ganache that is a lot softer than this. ideas on adding more cream or butter? I do want it be more runny than a ganache but not as runny as a sauce.

Brett W.

One important point: If you have any ganache on the outside of the mold, wipe it off well before it hardens and you put the bottom on. I notice Dominique had a few stray drops that disappeared between shots and he didn't mention it. If you don't clean this well, when you scrape the tempered chocolate back into the bowl to make the bottoms, you'll also scrape a little extra ganache into the bowl. At the very least this will cause the chocolate in the bowl to not look perfect when it's set. After a couple of these, you can actually get enough water into the tempered chocolate to make it seize. Another tip: Your chocolates probably won't unmold as well as his, which requires the shell to be tempered perfectly. If you're having trouble, put the mold in the fridge for a few minutes. With the cheap flexible molds you can usually twist and pull the mold (being careful not to crack the chocolates) to release better. If they're STILL stuck, put it in the fridge or even freezer to get cold all the way through. This will shrink them slightly. The ganache takes cold temperatures fine; the reason to avoid getting them too cold is they'll develop condensation when you unmold and won't have a shiny surface. But if you can't even get them out, this is likely not a big concern.

Traci

It just all comes together nicely. What a beautiful work of art his bon bons are. I like the tip of not adding all of the cream at once.

A fellow student

Favorite part - his big smile when unmolding the bonbons... I hope one day I can achieve that, tempering chocolate has been pretty iffy for me

Matthew

First try. I think I need to work on the chocolate, as some of them didn't shine. And the purees need work.