Banana & Peanut matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Banana & Peanut A classic combination that's hard to resist - with a small touch of raspberry Bonbon mold Cabrellon 6024 — 11g Yield ≈ 64 bonbons · 2 molds of 32 Tools Saucepans · The regular kitchen utensils! Components Banana Cream 200 grams7.05 oz cream (36%) 120 grams4.23 oz banana (so speckled you’d almost want to throw it away) Banana Caramel AW 0.7295 35 grams1.23 oz raspberry purée 30 grams1.06 oz water 150 grams5.29 oz caster sugar 70 grams2.47 oz glucose syrup (DE40) 200 grams7.05 oz banana cream 45 grams1.59 oz unsalted butter (82%) Peanut Duja AW 0.3144 Chocolate 150 grams5.29 oz milk chocolate (32%) Duja 135 grams4.76 oz natural peanut butter 15 grams0.53 oz peanut oil 5 grams0.176 oz sea salt (crushed) 30 grams1.06 oz “dried” banana Instructions Banana Cream 1 Pour the cream into a small saucepan 2 Slice 120 grams4.23 oz of banana from one that’s so speckled you’d never buy it in a shop 3 Gently stir to make sure all the banana slices are coated with cream 4 Cover with plastic wrap and leave to infuse overnight in the fridge 5 The next day, remove the plastic and warm the mixture gently over low heat to about 40°C (104°F) - this will make it easier to strain out the bananas 6 Strain everything without pressing; just let the cream run through. Stir gently. We want as few banana bits left in the strained cream as possible - though a little will always come along. You may end up with slightly more than 200 grams7.05 oz of “cream” after straining 7 Make sure to measure out 200 grams7.05 oz of the strained banana cream for the next step. Banana Caramel 1 Pour the water into a saucepan, then add the caster sugar and glucose syrup 2 Cook the mixture to a caramel 3 Deglaze with the banana cream, which must be at 40°C (104°F). Add the cream carefully, in three additions, stirring between each one 4 Continue cooking until the caramel reaches 110°C (230°F), then add the raspberry purée - it should also be at 40°C (104°F) 5 Cook to 107°C (225°F), remove from the heat, and add the butter 6 Stir until the mixture is smooth and homogeneous 7 Pour into a container, cover with plastic film, and allow to cool to room temperature before using 8 Pipe approximately 2,5 g of caramel into each bonbon shell. Peanut Duja 1 Start by blending the dried banana - I use the classic sweetened variety, but you can use any type of dried banana you prefer 2 Crush the sea salt with a mortar and pestle 3 Combine the peanut butter with the peanut oil 4 Melt the milk chocolate and stir in the peanut butter mixture 5 Add the sea salt and begin pre-crystallizing the mass. Then fold in the dried banana 6 Pipe approximately 5 grams into each shell. Cut a slightly larger opening in the piping bag than usual so the banana pieces don’t block the flow, and be careful not to overfill the shells 7 Allow the duja to crystallize fully, seal the bonbons, and enjoy! Notes

Banana & Peanut

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Banana & Peanut

A classic combination that's hard to resist - with a small touch of raspberry

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 64 bonbons · 2 molds of 32

Tools

Saucepans · The regular kitchen utensils!

Components

Banana Cream

200 grams7.05 oz cream (36%)

120 grams4.23 oz banana (so speckled you’d almost want to throw it away)

Banana Caramel

AW 0.7295

35 grams1.23 oz raspberry purée

30 grams1.06 oz water

150 grams5.29 oz caster sugar

70 grams2.47 oz glucose syrup (DE40)

200 grams7.05 oz banana cream

45 grams1.59 oz unsalted butter (82%)

Peanut Duja

AW 0.3144

Chocolate

150 grams5.29 oz milk chocolate (32%)

Duja

135 grams4.76 oz natural peanut butter

15 grams0.53 oz peanut oil

5 grams0.176 oz sea salt (crushed)

30 grams1.06 oz “dried” banana

Instructions

Banana Cream

Pour the cream into a small saucepan

Slice 120 grams4.23 oz of banana from one that’s so speckled you’d never buy it in a shop

Gently stir to make sure all the banana slices are coated with cream

Cover with plastic wrap and leave to infuse overnight in the fridge

The next day, remove the plastic and warm the mixture gently over low heat to about 40°C (104°F) - this will make it easier to strain out the bananas

Strain everything without pressing; just let the cream run through. Stir gently. We want as few banana bits left in the strained cream as possible - though a little will always come along. You may end up with slightly more than 200 grams7.05 oz of “cream” after straining

Make sure to measure out 200 grams7.05 oz of the strained banana cream for the next step.

Banana Caramel

Pour the water into a saucepan, then add the caster sugar and glucose syrup

Cook the mixture to a caramel

Deglaze with the banana cream, which must be at 40°C (104°F). Add the cream carefully, in three additions, stirring between each one

Continue cooking until the caramel reaches 110°C (230°F), then add the raspberry purée - it should also be at 40°C (104°F)

Cook to 107°C (225°F), remove from the heat, and add the butter

Stir until the mixture is smooth and homogeneous

Pour into a container, cover with plastic film, and allow to cool to room temperature before using

Pipe approximately 2,5 g of caramel into each bonbon shell.

Peanut Duja

Start by blending the dried banana - I use the classic sweetened variety, but you can use any type of dried banana you prefer

Crush the sea salt with a mortar and pestle

Combine the peanut butter with the peanut oil

Melt the milk chocolate and stir in the peanut butter mixture

Add the sea salt and begin pre-crystallizing the mass. Then fold in the dried banana

Pipe approximately 5 grams into each shell. Cut a slightly larger opening in the piping bag than usual so the banana pieces don’t block the flow, and be careful not to overfill the shells

Allow the duja to crystallize fully, seal the bonbons, and enjoy!

Notes