Apricot & Almond

A bonbon inspired by a visit to London's amazing restaurant Amber. Visit if you have the chance!

MMats Rajala

Components

AW 0.6632

150 grams (5.29 oz) granulated sugar A
70 grams (2.47 oz) glucose syrup (DE40)
30 grams (1.06 oz) water
1 vanilla pod
10 (0.35 oz) grams granulated sugar B
200 grams (7.05 oz) cream (36% fat)
1 gram (0.035 oz) sea salt
115 grams (4.057 oz) apricot puree
50 grams (1.41 oz) browned butter

AW 0.4754

30 grams (1.06 oz) finely chopped dried apricots
20 grams (0.71 oz) toasted and crushed almond flakes
2 grams (0.07 oz) crushed sea salt
125 grams (4.41 oz) milk chocolate 35%
50 grams (1.76 oz) almond paste
25 grams (0.88 oz) cocoa butter
25 grams (0.88 oz) browned butter

Start by scraping the vanilla bean and knead the vanilla into sugar B

Pour the cream into a small saucepan, then add the salt and the vanilla sugar

In another saucepan, pour in the water followed by the granulated sugar (A) and glucose syrup to make a caramel

Once the caramel reaches the desired color, cool it down by adding the spiced cream (which must be at least 40°C or 104°F)

Cook the mixture until it reaches 110°C (230°F), then add the apricot puree (which also must be at least 40°C or 104°F)

Continue cooking until it reaches 107°C (224.6°F), then turn off the heat and add the browned butter

Stir until you have a homogeneous mixture, then pour it into a container and cover with plastic wrap to prevent the surface from drying out

Pipe into shells when the caramel is at room temperature

Start by finely chopping the dried apricots

Melt the milk chocolate together with the cocoa butter and browned butter

Add the almond flakes, sea salt, dried apricots, and almond paste

Blend well and temper the mixture

Once the duja has crystallized, cap the bonbons and enjoy!