Welcome to the course that will transform your world of bonbon fillings forever!
"It can be incredibly frustrating when you've invested a lot of time crafting exquisite, glossy pralines with stunning designs, only to later discover that the filling inside has become moldy, dried out, lost its flavor, or turned grainy after just a few days.
It's a true nightmare, especially if you plan to sell your pralines or want to produce them in larger quantities."
5 Different Caramels
Creamy, easy to pipe, enables you to play with flavor and texture from one base recipe!
Smooth and creamy ganaches AW tested for shelf life, texture and flavor!
3 Crunchy Fillings
This type of filling will enable you to play with texture and flavor like no other fillings will match!
3 Fruit gel bases
Hands down the best way to incorporate fruity flavors to you bonbons!
Create plain, chocolate or fruit marshmallows that are pipeable with a long shelf life!
9 Different Giandujas
The best way to boos the nut flavor to your creations is the classic gianduja, here in 9 versions!
6 Caramel ganaches
Super long shelf life, ultra creamy texture and veritile like you would not believe!
9 Nut based ganaches
Nutbased ganaches will give you a new way of adding nuts with a super creamy texture!
Fondant + Fruit versions
Here you will learn how to make a classic versatile fondant but also make a fruit flavoured version!
3 Cookie base recipes
This is one of the most appreciated recipes giving you texture, workability and versatility!
Learn what an emulsion is!
When you finally understand what exactly an emulsion is, you will never panic when shit hits the fan!
How to control Water Activity
You will understand exactly what Water Activity is and how you can achieve a long shelf life!
All praline fillings in this class have an AW reading below 0.85, ensuring safe shelf life for up to 3 months, and some even longer.
Water activity determines praline shelf life; lower values resist bacterial growth better. Just 2% excess water will disrupts the balance and safety of your ganache.
Understand ingredient proportions for texture, taste, and shelf life!
Explore a theoretical comprehensive lesson on ganache formulation and how to adjust for consistent results using Chef Jungstedt's Ganache
calculator for precise control of sugar, water, cocoa fat, milk fat, and dry mass percentages.
Gain full control over all your parameters before testing your recipes, this will save you time, ingredients and effort!
Our program is designed to provide you with the utmost convenience and flexibility. With our pre-recorded course, you can learn at your own
pace and revisit any topic whenever you need to.
By offering a pre-recorded course that’s available 24/7 and at your own pace, we aim to provide you with the ultimate learning experience that’s
tailored to your unique needs and preferences. Whether you prefer to learn early in the morning or late at night, our program is always there for you.
Our Facebook group is dedicated to providing a supportive community exclusively for online course students just like you. In our group, you’ll
have access to personalised support from both myself and almost a thousand other students. You’ll never have to feel alone!
Enroll to our online classes and join ourcfacebook community today!
Alisa Lebedeva’s review of “the Filling course”
Ganache calculator workshop
16 Pre recorded videos
72 PDF pages
Water activity guide
Premium Facebook membership
LIFETIME Access to ALL Current Content!
Access to Recipe Subscription service for 1 year free!
Billed ONE time only
Private coaching by Chef Jungstedt
Stream all 90+ Videos
11 Hours 45 Minutes of video content
Access to 60 Long shelf life recipes
152 Instructional PDF pages
Q&A 100 Most asked questions!
Access to FUTURE added videos in current courses!
FaceBook Group Access for LIFE
30 Day Refund Policy
We offer full refunds within 30 days.
At a 99,98% satisfaction rating, we are confident you WILL love it!