✅ "Double Fillings - Nuts" is a class offering pre-recorded lessons featuring 9 distinct types of fillings for moulded bonbons, along with recipes for crafting your nut paste, praline, and marzipan.
✅ Each recipe guarantees a minimum shelf life of 45 days, ensuring your creations stay delectable for weeks to come.
✅ What makes this class truly special is its emphasis on customisation.
While I use certain types of nuts for each recipe, you're free to make your own choices, adding your unique touch to every creation. Meaning that you can use any type of nut in each recipe!
✅ Throughout the course, we'll explore a diverse array of recipes, including ganaches and soft caramels with and without liquors, ganaches with praline, crunchy layers, and fat-based crunchy fillings.
✅ You'll also gain insights into the art of working with different layers of fillings in bonbons, discussions on shelf life and storage, and the pivotal role of ingredients in perfecting ganache.
✅ As a bonus, you'll learn to create 2 types of enrobed bonbons using some of the class recipes.
✅ Should you have any questions after completing the course, I invite you to take advantage of the "Comments" section on this website, where I'll be happy to provide answers and guidance.
YOU WILL LEARN TO CREATE THESE FILLINGS:
✅ Nut paste & praline with melanger.
✅ Nut marzipan & nut sable.
✅ Nut gianduja & crunch.
✅ Soft caramel & ganache with nuts.
✅ Soft caramel & ganache with nuts and liquor.
✅ Ganache without praline.
✅ Fat-based nut crunchy filling with nuts.
✅ This class is recommended to participants with any level of experience.
✅ Recorded online video
✅ Watch online when you want and as much as you want
✅ Duration – 7 hours
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.
Soft peanut caramel.
Ganache with peanut paste.
Soft almond caramel with Vanilla, Rum & Amaretto.
Almond marzipan with milk chocolate & Amaretto.
Hazelnut ganache with honey and Whiskey.
Hazelnut Gianduja.
Ganache with Pistachio praline & Vanilla.
Crunchy layer with Pistachio sable & chocolate.
Fat-based Hazelnut filling with crunch
During the class, I will be using different chocolates that can be changed for other brands, sugars (glucose, inverted sugar, dextrose, sorbitol), soy lecithin, and other ingredients needed for recipes.
Detailed information will be provided during the class.
If you have any doubt about the ingredients, you can sign up for one of my free recipes (https://www.sweetsbylana.com/free-recipes) which will give you a good understanding of my typical recipes and the ingredients that I use.
⚠️ Please note that all transactions are final and CAN NOT be exchanged or refunded after you have accessed the class due to the fact that all my classes are digital.
If in doubt about anything – better ask first 🙂
✅ After your payment is completed you will get unlimited access to the class's materials ( video and text files).
662 Danish Kroner (app. 89 EUR)
© [2023] [Sweets by Lana]. All rights reserved.
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