Blueberry & Oats matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Blueberry & Oats In Sweden, and other parts of Europe you'll find the real bluberries. These are used in this bonbon and they'll make your life better. Don't take my word for it! Bonbon mold Cabrellon 6024 — 11g Yield ≈ 64 bonbons · 2 molds of 32 Tools Stand mixer Components Oat Crisp Cookies 75 grams2.65 oz unsalted butter (82%) 30 grams1.06 oz cream (36%) 40 grams1.41 oz golden syrup 40 grams1.41 oz oats 60 grams2.12 oz all-purpose flour 80 grams2.82 oz light muscovado sugar Blueberry PDF AW 0.8089 150 grams5.29 oz blueberry purée 15 grams0.53 oz granulated sugar B 3 grams0.106 oz pectin 120 grams4.23 oz granulated sugar A 30 grams1.06 oz glucose syrup (DE40) 5 grams0.176 oz lemon purée 1 vanilla pod Oat Crunch Filling AW 0.3271 130 grams4.59 oz milk chocolate (35%) 70 grams2.47 oz browned butter 100 grams3.53 oz oat crisp crumbs 3 grams0.106 oz crushed sea salt Instructions Oat Crisp Cookies 1 Melt the butter and mix it with the rest of the ingredients into a homogeneous mixture 2 Place small heaps on a baking tray lined with parchment paper 3 Bake for about 10 minutes at 160°C (320°F). Baking time may vary from oven to oven, so keep an eye on it if you’re unsure! 4 When they look ready, take them out, let them cool 5 Eat a few and mix the rest. We need 100 gram3.53 oz for the recipe Blueberry PDF 1 Start by splitting the vanilla pod and scraping out the seeds. Knead the seeds into granulated sugar A 2 Mix the pectin with granulated sugar B 3 Heat the purée in a small saucepan to 40°C (104°F), then add the sugar and pectin mixture while stirring 4 When it starts simmering, add the glucose syrup 5 When it comes to a boil, add the sugar in three additions. Make sure it comes back to a boil between each addition 6 When the mixture reaches 107°C (225°F) or 75 Brix, turn off the heat, add the lemon purée, and stir. Let it set 7 Once it reaches room temperature, blend and pipe a little into each shell - about 3 grams Oat Crunch Filling 1 Melt the milk chocolate and browned butter 2 Add the salt and oat crisp crumbs 3 Blend well and pre-crystallize the mixture 4 Pipe about 4 grams into each shell, let it set, and cap the bonbons Notes

Blueberry & Oats

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Blueberry & Oats

In Sweden, and other parts of Europe you'll find the real bluberries. These are used in this bonbon and they'll make your life better. Don't take my word for it!

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 64 bonbons · 2 molds of 32

Tools

Stand mixer

Components

Oat Crisp Cookies

75 grams2.65 oz unsalted butter (82%)

30 grams1.06 oz cream (36%)

40 grams1.41 oz golden syrup

40 grams1.41 oz oats

60 grams2.12 oz all-purpose flour

80 grams2.82 oz light muscovado sugar

Blueberry PDF

AW 0.8089

150 grams5.29 oz blueberry purée

15 grams0.53 oz granulated sugar B

3 grams0.106 oz pectin

120 grams4.23 oz granulated sugar A

30 grams1.06 oz glucose syrup (DE40)

5 grams0.176 oz lemon purée

1 vanilla pod

Oat Crunch Filling

AW 0.3271

130 grams4.59 oz milk chocolate (35%)

70 grams2.47 oz browned butter

100 grams3.53 oz oat crisp crumbs

3 grams0.106 oz crushed sea salt

Instructions

Oat Crisp Cookies

Melt the butter and mix it with the rest of the ingredients into a homogeneous mixture

Place small heaps on a baking tray lined with parchment paper

Bake for about 10 minutes at 160°C (320°F). Baking time may vary from oven to oven, so keep an eye on it if you’re unsure!

When they look ready, take them out, let them cool

Eat a few and mix the rest. We need 100 gram3.53 oz for the recipe

Blueberry PDF

Start by splitting the vanilla pod and scraping out the seeds. Knead the seeds into granulated sugar A

Mix the pectin with granulated sugar B

Heat the purée in a small saucepan to 40°C (104°F), then add the sugar and pectin mixture while stirring

When it starts simmering, add the glucose syrup

When it comes to a boil, add the sugar in three additions. Make sure it comes back to a boil between each addition

When the mixture reaches 107°C (225°F) or 75 Brix, turn off the heat, add the lemon purée, and stir. Let it set

Once it reaches room temperature, blend and pipe a little into each shell - about 3 grams

Oat Crunch Filling

Melt the milk chocolate and browned butter

Add the salt and oat crisp crumbs

Blend well and pre-crystallize the mixture

Pipe about 4 grams into each shell, let it set, and cap the bonbons

Notes