Banana Caramel matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Banana Caramel A bonbon take on a true candy classic – especially for us old-timers. Bonbon mold Cabrellon 17167 — 11g Yield ≈ 96 bonbons · 4 molds of 24 Components Banana Caramel Banana Cream 200 grams7.05 oz cream (36%) 112 grams3.95 oz banana (well spotted) Banana Caramel 150 grams5.29 oz banana cream 125 grams4.41 oz granulated sugar 25 grams0.88 oz sorbitol powder 113 grams3.99 oz glucose syrup (DE70) 75 grams2.65 oz water Tip: make the banana cream for the ganache at the same time! Banana Ganache Banana Cream 140 grams4.94 oz cream (36%) 80 grams2.82 oz banana (well spotted) Banana Ganache 100 grams3.53 oz banana cream 10 grams0.35 oz cocoa butter 200 grams7.05 oz "caramel chocolate" 2 grams0.071 oz sea salt 32 grams1.13 oz glucose syrup (DE40) 22 grams0.78 oz sorbitol powder Instructions Banana Caramel Banana Cream 1 Pour the cream into a saucepan and slice the banana into it. 2 Cover with plastic wrap and let it steep in the fridge for 24 hours. 3 Warm the banana and cream mixture slightly – this makes it easier to strain out the banana this way. 4 Weigh out 150 grams5.29 oz of the banana cream and heat to 40°C (104°F). Banana Caramel 1 Pour the water into a saucepan, then add the granulated sugar, sorbitol powder, and glucose syrup. 2 Bring to a boil and brush the sides of the saucepan. 3 Once you have a golden-brown caramel, turn off the heat and deglaze with the 40°C (104°F) warm banana cream. 4 Stir until you have a homogeneous mixture, pour into a container, and cover with plastic wrap so the caramel doesn't dry out on top. 5 Once the caramel reaches room temperature, pipe 3-4 grams0.106-0.141 oz into the bonbon shells. Banana Ganache Banana Cream 1 Pour the cream into a saucepan and slice the banana into it. 2 Cover with plastic wrap and let it steep in the fridge for 24 hours. 3 Warm the banana and cream mixture slightly – this makes it easier to strain out the banana this way. 4 Weigh out 100 grams3.53 oz of the banana cream and heat to 40°C (104°F). Banana Ganache 1 Add the sea salt, glucose syrup, and sorbitol powder, and make sure everything dissolves properly into the cream and sugar mixture. 2 Melt the chocolate together with the cocoa butter to 40°C (104°F). 3 Combine with the cream mixture, which should also be at 40°C (104°F). 4 Blend with an immersion blender to achieve a good emulsion. 5 Pour into a piping bag, and once the ganache is at 29°C (84°F), fill the rest of the bonbon with it – it's a bit high in viscosity but sets reasonably well. 6 Seal the bonbons once the ganache has crystallized. Notes

Banana Caramel

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Banana Caramel

A bonbon take on a true candy classic – especially for us old-timers.

Bonbon mold

Cabrellon 17167 — 11g

Yield

≈ 96 bonbons · 4 molds of 24

Components

Banana Caramel

Banana Cream

200 grams7.05 oz cream (36%)

112 grams3.95 oz banana (well spotted)

Banana Caramel

150 grams5.29 oz banana cream

125 grams4.41 oz granulated sugar

25 grams0.88 oz sorbitol powder

113 grams3.99 oz glucose syrup (DE70)

75 grams2.65 oz water

Tip: make the banana cream for the ganache at the same time!

Banana Ganache

Banana Cream

140 grams4.94 oz cream (36%)

80 grams2.82 oz banana (well spotted)

Banana Ganache

100 grams3.53 oz banana cream

10 grams0.35 oz cocoa butter

200 grams7.05 oz "caramel chocolate"

2 grams0.071 oz sea salt

32 grams1.13 oz glucose syrup (DE40)

22 grams0.78 oz sorbitol powder

Instructions

Banana Caramel

Banana Cream

Pour the cream into a saucepan and slice the banana into it.

Cover with plastic wrap and let it steep in the fridge for 24 hours.

Warm the banana and cream mixture slightly – this makes it easier to strain out the banana this way.

Weigh out 150 grams5.29 oz of the banana cream and heat to 40°C (104°F).

Banana Caramel

Pour the water into a saucepan, then add the granulated sugar, sorbitol powder, and glucose syrup.

Bring to a boil and brush the sides of the saucepan.

Once you have a golden-brown caramel, turn off the heat and deglaze with the 40°C (104°F) warm banana cream.

Stir until you have a homogeneous mixture, pour into a container, and cover with plastic wrap so the caramel doesn't dry out on top.

Once the caramel reaches room temperature, pipe 3-4 grams0.106-0.141 oz into the bonbon shells.

Banana Ganache

Banana Cream

Pour the cream into a saucepan and slice the banana into it.

Cover with plastic wrap and let it steep in the fridge for 24 hours.

Warm the banana and cream mixture slightly – this makes it easier to strain out the banana this way.

Weigh out 100 grams3.53 oz of the banana cream and heat to 40°C (104°F).

Banana Ganache

Add the sea salt, glucose syrup, and sorbitol powder, and make sure everything dissolves properly into the cream and sugar mixture.

Melt the chocolate together with the cocoa butter to 40°C (104°F).

Combine with the cream mixture, which should also be at 40°C (104°F).

Blend with an immersion blender to achieve a good emulsion.

Pour into a piping bag, and once the ganache is at 29°C (84°F), fill the rest of the bonbon with it – it's a bit high in viscosity but sets reasonably well.

Seal the bonbons once the ganache has crystallized.

Notes