SPAGnVola Chocolatier: 12pc Signature Bonbon Collection Review
This is a taste test/review of the 12pc Signature Bonbon Collection from SPAGnVola Chocolatier in Maryland. These were mailed to us as a Christmas present from Jason!
These boxes typically include (1) White Peach, (1) Pistachio, (1) Passion Fruit, (1) Coconut Caramel, (1) Cherry, (1) Cafe Caramel, (1) Strawberry, (1) Mango, (1) Blueberry, (1) Raspberry, (1) Blackberry, (1) Salted Caramel, (1) Cranberry, (1) Honey.
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Dunn Family Bloopers
Dunn Family Bloopers Part II
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Hazelnut Vanilla Tart | Hazelnut Financier, Hazelnut Praline & Vanilla White Chocolate Ganache Tart
If you missed my first tart tutorial earlier this summer, make sure to check that out so you can learn about how to make these sucree dough tart shells! Click the link here for that video:
This tart has three main components inside the tart shell: hazelnut financier (baked into the shell), hazelnut praline (piped on top of the financier), and vanilla whipped ganache (piped on top of the tart). You can adjust the amount of each that you add into your tart, depending on the flavors and textures that you would like to have more or less of, and then add any additional toppings or decorations that you like!
Note: I usually do not like to add a yield to my recipes because I find that everybody prefers drastically different amounts of fillings, ratios of fillings, sizes of tart shells, etc. Even if you make the exact same size of tart that I did, if your dough is thicker or thinner than mine, if you add more or less financier, want more or less cream, use a different piping tip, end up with a different texture, etc, you can end up with a different yield!
Just like any of my other recipes, if it is important for you to make the exact amount of a recipe for the yield you want, I recommend you calculate your own recipes and keep those notes for yourself as you bake in the future!
Thank you!
Hazelnut Financier:
105g Powdered Sugar
50g Cake Flour
1.5g Baking Powder
1g Salt
70g Hazelnut Flour
Vanilla to taste
75g Brown Butter
45g Honey
115g Egg Whites
1. First make your brown butter by bringing butter to a boil in a small saucepan and cooking until brown bits form in the bottom of the pan. Set the brown butter aside to cool.
2. Place all of the dry ingredients into your bowl and mix well.
3. Add the honey and egg whites into your dry ingredients and mix until thoroughly combined.
4. Stream the slightly cooled brown butter into your batter and mix until homogenous.
5. Transfer the batter into a container and refrigerate for at least 30 minutes before baking it.
6. Bake the financier inside your pre-baked tart shell. I used about 35g of financier per individual tart pan, and baked the financier at 350 F for about 20 minutes, or until lightly golden brown and baked through.
Vanilla Hazelnut Praline:
120g Hazelnuts
150g Sugar
1x Vanilla Pod or 1tsp vanilla paste
1. Roast the hazelnuts, and remove the skin if you prefer.
2. Create a dry caramel with your sugar.
3. Pour the dry caramel over the hazelnuts and vanilla. I recommend using a pre-scraped or whole vanilla pod, cut into pieces, but you can use whatever vanilla you prefer. If you are using vanilla paste or extract, you can wait to add it until you blend the nuts.
4. Allow the caramel to cool completely before you break up the hazelnuts and caramel and blend it into a paste using a food processor. If for some reason the praline isn't coming together, you can add a small amount of grapeseed or other neutral oil to help it emulsify.
Vanilla Whipped Ganache:
80g Cream # 1
2g Gold Gelatin
80g White Chocolate
Vanilla Paste to taste
180g Cream # 2
1. Bloom the gelatin in cold water.
2. Heat the first cream and vanilla to a scald.
3. Add the gelatin to the hot cream and pour it over the chocolate.
3. Emulsify the ganache with an immersion blender and continue blending as you add in the second cream.
4. Cover the ganache with plastic wrap and refrigerate for at least a few hours, or until the gelatin sets up.
5. Use a large whisk or mixer to whip the ganache to a medium or medium stiff peak. Pipe the ganache immediately after you whip it.
Note: Tarts need to be refrigerated after they are made if they aren't going to be eaten within a couple hours. These tarts are best consumed within two days, but are still edible within about four days if properly stored in the refrigerator. However the longer you wait to eat the tarts, the more the whipped ganache will dry out!
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm —
Find me on TikTok! @macaronsbymaddie —
Easy Homemade Nutella | low carb | weight loss| no sugar
Make this creamy Easy Keto Nutella, completely without a food processor and just a few simple ingredients! Never miss out on a delicious chocolate-hazelnut spread again on your low-carb diet! FULL RECIPE HERE
LLike my apron dress? Find it here
PRODUCTS USED:
Hazelnut Meal
Coconut Oil
Keto-friendly Milk Chocolate Chips
Disclaimer: product links may include affiliate links.
CONNECT:
VIDEO CHAPTERS:
0:00 Intro
2:16 Roasting hazelnut meal
3:23 Melting chocolate
4:34 Adding hazelnut meal
5:50 Nutrition information
6:32 Finished Keto Nutella!
#homemadenutella #sugarfreesweets #ketosweets #ketodesserts
Kristin and Jen Try Every Trader Joe's Holiday Dessert • Ladylike
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STILLS
Mixed Nuts on White
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Red Ribbons
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VIDEO
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Corn Seeds
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Burnt Butter Cake | Beurre Noisette Cake| Use Up Egg Yolks
????Burnt Butter Cake (Beurre Noisette Cake): a stunning way to use up leftover egg yolks????
????Full recipe here:
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ROCHER XL | Professional Pastry Chef Makes
Cant get enough ferrero rocher? Try this petit gateu inspired by a classic.
Brownie:
Dark chocolate: 135g or 1 cup
Butter: 85g or 6 tbsp
Water: 60g or 1/4 cup
Sugar 1: 50g or 1/4 cup
Eggs: 100g or 2 large
Sugar 2: 25g or 2 tbsp
Hazelnut Praline:
Toasted Hazelnuts: 200g or 1 1/2 cup
Sugar: 150g or 3/4 cup
Water: 60g or 1/4 cup
Whipped Ganache:
Cream: 60g or 1/4 cup
Corn syrup: 7g or 1 tsp
Sugar: 6g or 1 1/2 tsp
Praline : 235g or 1 cup
Cream 2: 240g or 1 cup
Gianduja Cremeux:
Cream: 80g or 1/3 cup
Milk: 80g or 1/3 cup
Sugar: 25g or 2 tbsp
Yolks: 40g or 2 large
Michele Cluizel Gianduja: 100g or 1/2 cup
Praline: 80g or 1/3 cup
Silicone Mold and Feuilletine Crunch:
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