Recipe: Perfect A trio of temptations: bonbons and creams ~ Shortcrust Pastry

A trio of temptations: bonbons and creams.

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Ingredients of A trio of temptations: bonbons and creams

Prepare of Caramel/chocolate caramel:.
You need 1 can of condensed milk.
You need 2 tbsp of butter.
It's 2 tbsp of cocoa powder.
It's of Coating:.
It's 100 grams of milk chocolate block.
Prepare 50 grams of icing/powdered sugar - maybe more but you'll use any left over in your third temptation.
It's 1 bowl of cold water.
It's of Peppermint creams:.
You need 1 grams of egg white - whisked to firm peaks.
It's of enough powdered sugar added to the egg white to make a firm paste, don't forget to use the leftover sugar after coating the caramels.
You need 1 tsp of peppermint essence.
You need 100 grams of dark/bitter chocolate.
It's 1 tsp of oil.

A trio of temptations: bonbons and creams instructions

Add the condensed milk and butter to a saucepan and set over a medium heat stirring all of the time..
It will take some time but you need to be patient. Different sized pans over different fueled hobs will take different lengths of time but it's about 10 minutes..
The caramel is ready when it leaves the sides of the pan and comes together around your spoon. Be careful to keep it moving and not let it burn.
Half fill your sink with cold water and place the pan in making sure it does not flow into the pan. Keep stirring whilst the caramel cools a little - after a couple of minutes pour half of the caramel into a dish..
To the caramel left in the pan add the cocoa powder and beat well to combine.
You should now refrigerate both until cold.
Break up the bar of milk chocolate into a food processor and chop it down into very small pieces or grate it into a bowl.
In another bowl put the icing sugar.
Take the cold caramels from the fridge (it really is best if you have cool hands for this)..
Start with the chocolate caramel - use a teaspoon and scrape a small amount of the caramel out of the bowl. Roll between your palms to make a small ball the size of a marble..
Drop the ball into the chocolate bits and using the tips of your fingers cover and move about gently then shake off excess and place on your serving dish or into petites fours cases.
Now with the plain caramel roll your ball, dip into the cold water, then into the powdered sugar and roll around - keep it moving in the sugar as damp patches appear, only stopping when the outside is perfectly white and dusty with sugar, place into cases or onto serving plate , refrigerate to set.
Next take your bowl with the beaten egg white and put any excess sugar into the bowl, mix together and then start adding more powdered sugar and mixing until it starts to get firm..
Add the peppermint and mix in, then add a little more icing sugar - I can't be precise on the amount of sugar as I don't know how much excess you will use after coating caramel but it should be around 100g or less.
Cover in cling wrap and refrigerate. Break up the dark chocolate into pieces and set in a bowl over hot water, or in a double boiler, to melt, add the oil and stir in.
Prepare a baking tray by covering with greaseproof paper.
Take the peppermint paste from the fridge and pinch off small pieces, roll into a ball, then flatten into rounds about 1 inch in diameter and ¼ inch thick (practice makes perfect).
Using a fork dip the peppermint pattie into the chocolate then allow a few drips to fall before placing it onto the tray. Do the same to the next and so on. The creams will spread a little with the heat from the chocolate immediately so it is important that you set yourself up to do this in the fastest and most efficient way.
When your tray is full put it in the refrigerator to set the creams - they will be ready in 10 minutes.
Make as gifts for the holidays or presents. Or keep them in the fridge and pop one in your mouth every time you open the door lol.

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Author

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