Apricot & Almond

Apricot Caramel

1. Start by scraping the vanilla bean and knead the vanilla into sugar B
2. Pour the cream into a small saucepan, then add the salt and the vanilla sugar
3. In another saucepan, pour in the water followed by the granulated sugar (A) and glucose syrup to make a caramel
4. 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)
5. 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)
6. Continue cooking until it reaches 107°C (224.6°F), then turn off the heat and add the browned butter
7. 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
8. Pipe into shells when the caramel is at room temperature

Almond-duja

1. Start by finely chopping the dried apricots
2. Melt the milk chocolate together with the cocoa butter and browned butter
3. Add the almond flakes, sea salt, dried apricots, and almond paste
4. Blend well and temper the mixture
5. Once the duja has crystallized, cap the bonbons and enjoy!