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. Components Apple Caramel AW 0.7694 134 (4.73 oz) grams granulated sugar A 70 (2.47 oz) grams glucose syrup (DE40) 30 (1.06 oz) grams water A 0.3 (0.01 oz) grams cream of tartar 5 (0.18 oz) grams water B 200 (7.05 oz) grams cream (36% fat) 10 (0.35 oz) grams granulated sugar B 0.5 (0.018 oz) grams cinnamon 0.5 (0.018 oz) grams cardamom 1 vanilla pod Vanilla Ganache AW 0.8064 1 vanilla pod 105 (3.7 oz) grams cream (36% fat) 200 (7.05 oz) grams white chocolate 32 (1.13 oz) grams glucose syrup 30 (1.06 oz) grams sorbitol powder 30 (1.06 oz) grams egg yolk powder Crispy Layer AW 0.3821 Crumble 90 (3.17 oz) grams flour 15 (0.53 oz) grams granulated sugar 50 (1.76 oz) grams butter (82% fat) Crispy Layer 25 (0.88 oz) grams cocoa butter 25 (0.88 oz) grams browned butter 75 (2.65 oz) grams crumble crust 1 (0.035 oz) gram 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 (107.6°F) but not below 40°C 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) 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 at 29°C (84.2°F) Crispy Layer Crumble 1 Make a crumble crust with flour, granulated sugar, and butter 2 Bake in the oven at 225°C (437°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 25 grams (0.88 oz) of cocoa butter with 25 grams (0.88 oz) of browned butter 2 Add the salt, then mix in the crumble crust 3 Ensure the mixture is homogeneous; tempering is preferable before filling the bonbons 4 Pipe at 29°C (84.2°F). Temperature will be lower if tempered. 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.

Components

Apple Caramel

AW 0.7694

134 (4.73 oz) grams granulated sugar A

70 (2.47 oz) grams glucose syrup (DE40)

30 (1.06 oz) grams water A

0.3 (0.01 oz) grams cream of tartar

5 (0.18 oz) grams water B

200 (7.05 oz) grams cream (36% fat)

10 (0.35 oz) grams granulated sugar B

0.5 (0.018 oz) grams cinnamon

0.5 (0.018 oz) grams cardamom

1 vanilla pod

Vanilla Ganache

AW 0.8064

1 vanilla pod

105 (3.7 oz) grams cream (36% fat)

200 (7.05 oz) grams white chocolate

32 (1.13 oz) grams glucose syrup

30 (1.06 oz) grams sorbitol powder

30 (1.06 oz) grams egg yolk powder

Crispy Layer

AW 0.3821

Crumble

90 (3.17 oz) grams flour

15 (0.53 oz) grams granulated sugar

50 (1.76 oz) grams butter (82% fat)

Crispy Layer

25 (0.88 oz) grams cocoa butter

25 (0.88 oz) grams browned butter

75 (2.65 oz) grams crumble crust

1 (0.035 oz) gram 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 (107.6°F) but not below 40°C

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)

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 at 29°C (84.2°F)

Crispy Layer

Crumble

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

Bake in the oven at 225°C (437°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 25 grams (0.88 oz) of cocoa butter with 25 grams (0.88 oz) of browned butter

Add the salt, then mix in the crumble crust

Ensure the mixture is homogeneous; tempering is preferable before filling the bonbons

Pipe at 29°C (84.2°F). Temperature will be lower if tempered. Don't worry.

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

Notes