Apple Pie matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Apple Pie This apple pie bonbon is inspired by what we in Sweden call "smuldegspaj". It's commonly served with a vanilla custard. Bonbon mold Cabrellon 1728 — 17g Yield ≈ 72 bonbons · 3 molds of 24 Tools Immersion blender Components Apple Caramel AW 0.7694 67 grams2.36 oz granulated sugar A 35 grams1.23 oz glucose syrup (DE40) 15 grams0.53 oz water A 0.2 grams0.007 oz cream of tartar 2.5 grams0.088 oz water B 100 grams3.53 oz cream (36% fat) 5 grams0.176 oz granulated sugar B 0.25 grams0.009 oz cinnamon 0.25 grams0.009 oz cardamom 0.5 vanilla pod 0.5 grams0.018 oz sea salt 75 grams2.65 oz apple puree 15 grams0.53 oz reduced apple juice at 55°Brix 25 grams0.88 oz browned butter Vanilla Ganache AW 0.8064 1 vanilla pod 105 grams3.70 oz cream (36% fat) 200 grams7.05 oz white chocolate 32 grams1.13 oz glucose syrup 30 grams1.06 oz sorbitol powder 30 grams1.06 oz egg yolk powder Crispy Layer AW 0.3821 Crumble 90 grams3.17 oz flour 15 grams0.53 oz granulated sugar 50 grams1.76 oz butter (82% fat) Crispy Layer 50 grams1.76 oz cocoa butter 50 grams1.76 oz browned butter 150 grams5.29 oz crumble crust 2 grams0.071 oz sea salt (ground) Instructions Apple Caramel 1 Mix the vanilla seeds with sugar B, salt, and the spices 2 Blend the cream of tartar with water B 3 Add the cream to a small saucepan and heat it to 40°C (104°F), then add the spice and sugar mixture 4 Maintain it at 40°C (104°F), though it’s fine if it reaches a little higher like 42°C (108°F) but not below 40°C (104°F) 5 Add water A to a saucepan, followed by sugar A 6 Cook to 100°C (212°F) and add the cream of tartar mixture 7 When the syrup reaches 110°C (230°F), add the glucose syrup 8 Continue cooking until a golden caramel forms 9 Carefully pour the cream over the caramel in three stages, whisking and cooking until it reaches 110°C (230°F) 10 Add the apple puree and reduced apple juice (this mixture should also be at 40°C/104°F) 11 Cook to 107°C (225°F), then turn off the heat and add the browned butter. 12 Let the mixture cool to room temperature before piping about 4 grams into each shell Vanilla Ganache 1 Scrape the vanilla pod and add the seeds to the cream 2 Follow with the egg yolk powder, sorbitol powder, and glucose syrup 3 Heat this mixture to 40°C (104°F) 4 Add the heated mixture to the melted white chocolate, which should also be at 40°C (104°F) 5 Mix well with an immersion blender and pipe about 5 grams into each shell at 29°C (84°F) Crispy Layer Crumble 1 Make a crumble crust with flour, granulated sugar, and butter 2 Bake in the oven at 225°C (435°F) for about 7 minutes, depending on the size of the crumble 3 Once baked, let it cool, then blend if the "crumbs" are too large for piping Crispy Layer 1 Melt 50 grams1.76 oz of cocoa butter with 50 grams1.76 oz of browned butter 2 Add the salt, then mix in the crumble crust 3 Ensure the mixture is homogeneous; pre-crystallizing is preferable before filling the bonbons 4 Fill the rest of each shell, about 3 grams per shell, at 29°C (84°F). The temperature will be lower if pre-crystallized. Don't worry. 5 Once the crispy layer has crystallized. Cap the bonbons and enjoy. Notes

Apple Pie

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Apple Pie

This apple pie bonbon is inspired by what we in Sweden call "smuldegspaj". It's commonly served with a vanilla custard.

Bonbon mold

Cabrellon 1728 — 17g

Yield

≈ 72 bonbons · 3 molds of 24

Tools

Immersion blender

Components

Apple Caramel

AW 0.7694

67 grams2.36 oz granulated sugar A

35 grams1.23 oz glucose syrup (DE40)

15 grams0.53 oz water A

0.2 grams0.007 oz cream of tartar

2.5 grams0.088 oz water B

100 grams3.53 oz cream (36% fat)

5 grams0.176 oz granulated sugar B

0.25 grams0.009 oz cinnamon

0.25 grams0.009 oz cardamom

0.5 vanilla pod

0.5 grams0.018 oz sea salt

75 grams2.65 oz apple puree

15 grams0.53 oz reduced apple juice at 55°Brix

25 grams0.88 oz browned butter

Vanilla Ganache

AW 0.8064

1 vanilla pod

105 grams3.70 oz cream (36% fat)

200 grams7.05 oz white chocolate

32 grams1.13 oz glucose syrup

30 grams1.06 oz sorbitol powder

30 grams1.06 oz egg yolk powder

Crispy Layer

AW 0.3821

Crumble

90 grams3.17 oz flour

15 grams0.53 oz granulated sugar

50 grams1.76 oz butter (82% fat)

Crispy Layer

50 grams1.76 oz cocoa butter

50 grams1.76 oz browned butter

150 grams5.29 oz crumble crust

2 grams0.071 oz sea salt (ground)

Instructions

Apple Caramel

Mix the vanilla seeds with sugar B, salt, and the spices

Blend the cream of tartar with water B

Add the cream to a small saucepan and heat it to 40°C (104°F), then add the spice and sugar mixture

Maintain it at 40°C (104°F), though it’s fine if it reaches a little higher like 42°C (108°F) but not below 40°C (104°F)

Add water A to a saucepan, followed by sugar A

Cook to 100°C (212°F) and add the cream of tartar mixture

When the syrup reaches 110°C (230°F), add the glucose syrup

Continue cooking until a golden caramel forms

Carefully pour the cream over the caramel in three stages, whisking and cooking until it reaches 110°C (230°F)

Add the apple puree and reduced apple juice (this mixture should also be at 40°C/104°F)

Cook to 107°C (225°F), then turn off the heat and add the browned butter.

Let the mixture cool to room temperature before piping about 4 grams into each shell

Vanilla Ganache

Scrape the vanilla pod and add the seeds to the cream

Follow with the egg yolk powder, sorbitol powder, and glucose syrup

Heat this mixture to 40°C (104°F)

Add the heated mixture to the melted white chocolate, which should also be at 40°C (104°F)

Mix well with an immersion blender and pipe about 5 grams into each shell at 29°C (84°F)

Crispy Layer

Crumble

Make a crumble crust with flour, granulated sugar, and butter

Bake in the oven at 225°C (435°F) for about 7 minutes, depending on the size of the crumble

Once baked, let it cool, then blend if the "crumbs" are too large for piping

Crispy Layer

Melt 50 grams1.76 oz of cocoa butter with 50 grams1.76 oz of browned butter

Add the salt, then mix in the crumble crust

Ensure the mixture is homogeneous; pre-crystallizing is preferable before filling the bonbons

Fill the rest of each shell, about 3 grams per shell, at 29°C (84°F). The temperature will be lower if pre-crystallized. Don't worry.

Once the crispy layer has crystallized. Cap the bonbons and enjoy.

Notes