Apricot & Almond matsrajala.com · free bonbon recipes |
Recipe by Mats Rajala Sharing is caring |
Apricot & AlmondA bonbon inspired by a visit to London's amazing restaurant Amber. Visit if you have the chance! ComponentsApricot Caramel 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 Almond-duja 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 InstructionsApricot 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! Notes |