making valentine’s bonbons | raspberry gel & pistachio praline ganache

Описание: Hi everyone!
Valentine’s Day is approaching, so today I’d like to show you a recipe that’s perfect for the occasion ❤️ These are Valentine’s bonbons with a raspberry gel and pistachio praline.
It’s a longer recipe with quite a few steps, but it’s really worth it. The final result is elegant, balanced, and full of flavor.

❤️ Raspberry Purée
To make the raspberry purée, you’ll need 400 g of frozen raspberries.
Add the frozen raspberries to a pot and cook them over medium heat until fully thawed and liquid. Remove from the heat, blend until smooth, then strain to remove the seeds. You’ll end up with a smooth raspberry purée. From this, we’ll use 200 g for the gel.

💗 Raspberry Gel Ingredients
200 g raspberry purée
180 g sugar
30 g glucose
2 g yellow (apple) pectin
50 g sugar (to mix with the pectin)

🧪 Raspberry Gel Method
Accuracy is very important, especially with the pectin. Make sure to use yellow or apple pectin. First, mix the pectin very well with the 50 g of sugar to avoid lumps.

Heat the raspberry purée to a simmer, around 70–80°C. Do not let it cool during the process. Slowly add the sugar–pectin mixture while whisking continuously. Add it gradually to prevent clumping. Once fully incorporated, cook for about 1 minute.

Add the glucose and stir until dissolved. Then add the remaining sugar in 3–4 additions, stirring well each time so the temperature doesn’t drop too much. Cook the gel to about 100–104°C, stirring constantly.

Pour the gel onto a silicone mat and let it chill for about 1 hour, depending on thickness. Once set, break the soft jelly into pieces and blend in stages until smooth. Transfer to a piping bag. The gel is stable and can be piped immediately.

💚 Pistachio Praline Ingredients
300 g sugar
410 g unsalted pistachios

🧪 Pistachio Praline Method
Roast the pistachios in the oven at 200°C for about 10 minutes.

Make a dry caramel by slowly melting the sugar in a large pot, adding it gradually. Once fully melted and amber in color, spread it thinly on a silicone mat and let it cool completely.

Break the caramel into pieces and blend it into a fine powder.
Blend the warm pistachios into a paste. Depending on your blender, you may need to add a small amount of neutral oil. A slightly coarse texture is perfectly fine and adds crunch.

Add the caramel powder to the pistachio paste and blend until combined. Your pistachio praline is ready.

🩶 Praline Ganache Ingredients
150 g pistachio praline
150 g tempered white chocolate

🧡 Praline Ganache Method
Temper the white chocolate. This step is important because the praline contains a lot of fat, and tempered chocolate helps stabilize the ganache.

Mix the pistachio praline with the tempered white chocolate until smooth. This ganache sets quite firm. If you prefer a softer texture, you can reduce the chocolate to 100 g. I personally liked the firmer texture because it pairs beautifully with the soft raspberry gel.

Make sure to pipe the ganache while it’s still soft, as it becomes very difficult to pipe once set.

🍫 Chocolate Tempering (Shells)
I used the seeding method with dark chocolate.
Temperatures for dark chocolate: melt to 45–50°C and work at 31–32°C.

💬 Final Thoughts
I absolutely loved this recipe. Even though it contains quite a bit of sugar, it doesn’t feel overly sweet. The raspberry gel is intense, fresh, and vibrant, and it really highlights the fruit flavor.

The pistachio praline is rich, slightly crunchy, and caramelized without being too sweet. Together, the textures work beautifully, and the layered look inside the bonbon is very elegant. The exterior design is simple but perfect for Valentine’s Day.

This recipe is definitely time-consuming, but the result is worth every step. I’ll absolutely be making this again with variations in the future.

I hope you enjoy the video, and as always, liking and subscribing really helps ❤️

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⏱️ Chapters
0:00 Introduction
0:22 Raspberry Purée
1:23 Raspberry Gel
4:19 Pistachio Praline
6:50 Praline Ganache
7:13 Decoration
8:36 Chocolate shells
9:54 Filling
11:14 Capping
12:15 Release
12:33 Final Result & Thoughts

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