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Food

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.

the class reassured me in my pastry chef career path and showed me that someone with a similar view of pastry is also very successful. I've also learned a few new techniques.

I've always loved baking and am always looking for ways to improve and expand my knowledge and experience in baking. I'm so excited to try these recipes!

This class has awaken a passion for baking and to be honest life!!

Thank you for sharing the secrets ...I love baking madeleines...can’t wait for follow up classes


Comments

A fellow student

I love the look of excitement he gets on his face right before he's about to get into the core of what he's doing. In the bon bon case, that smile right before he fills the molds- that is what joy looks like.

A fellow student

Does the tempered chocolate used for the foot of the bonbon need to be at the 28-30C again? Once the tempered chocolate cools does it need to be retempered and how do you tell?

Maureen K.

Fabulous, I can't wait to make this chocolate cake. Thank you for making it look so easy.

Ramona W.

I love the Bonbons!! I made with the Banana Passionfruit Ganache. I do have little tiny air bubbles in the chocolate...but without zooming in you can't tell....the chocolate is so rich and the hint of banana and passionfruit in the cream center is sooooo delicious. Now I can sit at home, watch TV and eat Bonbons!

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.