✅ Class with 2- and 3 -layered autumn-themed fillings for bonbons

IN THIS CLASS YOU WILL LEARN:
As usual, I will share my knowledge, tips, and tricks about the main types of fillings and recipes for them.

✅ How to make 5 different 2 and 3-layered fillings for bonbons
• Pate de Fruit
• Caramel
• Ganache
• Crunchy layer

✅ How to combine different tastes
✅ How to make various textures in the fillings
✅ Shelf life and storage basics
✅ All the recipes are tested for AW and offer a 45-60 days shelf-life
✅ Role of different ingredients in a ganache
✅ Types and roles of different sugars in a ganache

WE ARE GOING TO PREPARE:

✅ Apple Pie
Soft Caramel with baked Apples & Yeast,  Crunchy layer with Brown Sugar & Cinnamon Sable Cookie

✅ Black Forest
Sour Cherry Pate de Fruit, dark Chocolate Ganache with Cherry & Kirsh ( plus alcohol-free version) 

✅ 100 % Coffee
Coffee Marshmallow, Espresso White Chocolate Ganache, Crunchy layer with Coffee Sable Cookie

✅ Banoffee
Soft salted Caramel, Banana Dark Chocolate Ganache, Crunchy layer with Almond Praline

✅ Creamy Hazelnut
Chocolate-free Ganache with Hazelnut Praline, Crunchy layer with Hazelnut Sable

✅ This class is recommended to participants with any level of experience
⚠️ Painting and moulding of bonbons are not included in the class

✅ Recording of the online live class
✅ Watch online when you want and as much as you want
✅ Duration: 4 hours 10 min.

Price: 662 Danish Kroner (appr. 89 EUR)
Please check the daily exchange rate for price in USD or other currencies.
Language: English

⚠️ PLEASE NOTE!!
Prices are in DANISH kroner.
When looking up the exchange rate for your preferred currency you might come across SWEDISH or NORWEGIAN kroner.
These are NOT the same currencies, so please be aware of this.