Knack Bonbon Au Caramel Suedois Recipes

COCONUT BON BONS

Coconut Bon Bons image

These little balls of joy are perfect for any occasion.

Provided by Tamme

Categories Desserts Cookies No-Bake Cookie Recipes

Time 2h5m

Yield 36

Number Of Ingredients 6

Ingredients

¼ cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

Steps:

In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.3 g, Cholesterol 6.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 31.7 mg, Sugar 22 g

CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS

Chewy Salted Caramel and Hazelnut Ganache Bon Bons image

Provided by Food Network

Categories dessert

Time 2h

Yield 25 large or 40 small bon bons

Number Of Ingredients 12

Ingredients

1 1/4 cups granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon kosher salt
4 ounces white chocolate
Hazelnut Chocolate Ganache, recipe follows
1/2 cup chocolate crisp pearls
16 ounces of bittersweet chocolate, for dipping
1 cup heavy cream
8 ounces bittersweet chocolate
1/2 cup hazelnut praline (peanut butter will work as well)
2 tablespoons light corn syrup

Steps:

In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.

CARAMEL FILLED CHOCOLATE BONBONS

Caramel Filled Chocolate Bonbons image

Provided by Food Network

Categories dessert

Time 9h45m

Yield 40 pieces

Number Of Ingredients 7

Ingredients

4 ounces glucose
17 ounces sugar
20 ounces hot cream
4 ounces unsalted butter, cut into pieces
4 ounces salted peanuts, chopped
30 (1-inch) white chocolate shells
6 ounces melted white chocolate

Steps:

Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
Place a small amount of chopped peanuts in the base of each chocolate shell.
When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.

KNACK (BONBON AU CARAMEL SUEDOIS) [3]

KNACK (BONBON AU CARAMEL SUEDOIS) [3] image

Categories Candy Nut

Yield 60 petits bonbons

Number Of Ingredients 6

Ingredients

500 g d'amandes
1,5 cuillère à soupe de beurre
100 g de sucre
20 cl de sirop de sucre (le sirop d'érable ou le sirop de caramel marchent aussi)
15 cl de crème épaisse
petits moules en papier (environ 3cm de diamètre)

Steps:

Eplucher et couper en petits morceaux les amandes. Mettre le beurre, le sucre, le sirop de sucre et la crème dans une casserole. Faire bouillir jusqu'à une consistance presque solide (test : prenez un verre d'eau froide, mettez un peu de la prépapration dedans et si la consistance est bonne, cela doit faire des petites boulettes). Ajouter les amandes. Mettre dans les moules et attendre que les bonbons durcissent. C'est près!

KNACK (BONBON AU CARAMEL SUEDOIS)

KNACK (BONBON AU CARAMEL SUEDOIS) image

Une petite astuce très très sympa pour épluchez les amandes! Mettez les dans un casserole d'eau et faites les bouillir, la peau part avec une simple pression du doigt! ;) Boisson conseillée: Thé ou chocolat chaud. [3]

Categories Nut

Number Of Ingredients 6

Ingredients

1 recipe (500 g) d'amandes
1 recipe (1,5 cuillère à soupe) beurre
1 recipe (100 g) sucre
1 recipe (20 cl) sirop de sucre, le sirop d'érable ou le sirop de caramel marchent aussi
1 recipe (15 cl) crème épaisse
1 recipe (60, environ 3 cm de diamètre) petits moules en papier

Steps:

Eplucher et couper en petits morceaux les amandes. Mettre le beurre, le sucre, le sirop de sucre et la crème dans une casserole.
Faire bouillir jusqu'à une consistance presque solide (test: prenez un verre d'eau froide, mettez un peu de la prépapration dedans et si la consistance est bonne, cela doit faire des petites boulettes). Ajouter les amandes.
Mettre dans les moules et attendre que les bonbons durcissent. C'est près!

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