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Budapest Roll

Tangerines, hazelnut, meringue, and whipped cream is what you'll get from the pastry - here's the bonbon version of it!

MMats Rajala

Recipe Details

Bonbon moldCabrellon 1728 - 18 grams (0.63 oz)
Recipe yields approx.48 bonbons
Tools needed
  • Immersion Blender
  • Mixer/Blender

Components

Tangerine PDF

AW 0.7665

  • 200 gram tangerine purée (7.05 oz)
  • 20 gram tangerine concentrate (0.71 oz)
  • 65 gram pear purée (2.29 oz)
  • 20 gram granulated sugar A (0.71 oz)
  • 8 gram pectin jaune (0.28 oz)
  • 310 gram granulated sugar B (10.93 oz)
  • 1 vanilla bean
  • 40 gram glucose syrup (DE40) (1.41 oz)
  • 3.6 gram acid solution (0.13 oz)
  • 10 drops tangerine oil

Ganache

AW 0.8057

  • 200 gram white chocolate (34%) (7.05 oz)
  • 100 gram cream (36%) (3.53 oz)
  • 32 gram glucose syrup (DE40) (1.13 oz)
  • 25 gram sorbitol powder (0.88 oz)
  • 10 drops cream aroma

Crisp Layer

AW 0.3395

Hazelnut Meringue

  • 90 gram egg whites (3.17 oz)
  • 160 gram granulated sugar (5.64 oz)
  • 60 gram hazelnut flour (2.12 oz)
  • 1.5 gram cream of tartar (0.05 oz)

Crisp Layer

  • 120 gram white chocolate (4.24 oz)
  • 80 gram hazelnut butter (2.82 oz)
  • 40 gram meringue (1.42 oz)
  • 40 gram chopped hazelnuts (1.42 oz)
  • 2 gram sea salt (crushed) (0.08 oz)

Instructions

Watch how it's made

Tangerine PDF

1

Start by mixing granulated sugar A with pectin

2

Split the vanilla bean, scrape out the seeds, and "knead" them into granulated sugar B

3

Make a small “pit” in the sugar that you can use to weigh the glucose syrup. Carefully cover the glucose syrup with the sugar

4

Pour the tangerine purée, concentrate, and pear purée into a saucepan

5

Heat gently to 40°C (104°F), then add the sugar and pectin mixture while stirring

6

When it starts to simmer, add the glucose syrup

7

Bring to a boil and add the vanilla and sugar mixture in three stages, making sure it boils between each addition

8

Cook to 75° Brix or 107°C (224.6°F). Turn off the heat, add the acid solution, and mix well

9

Add the tangerine oil and mix thoroughly

10

Pour into a container, cover with plastic wrap to prevent the surface from drying out

Ganache

1

Pour the cream and the sugars into a small saucepan

2

Heat to 40°C (104°F), ensuring the sugar dissolves completely

3

Meanwhile, melt the white chocolate

4

Pour the cream and sugar mixture into a jug and add the melted chocolate along with the cream aroma

5

Blend thoroughly with an immersion blender to achieve a good emulsion

6

Pipe about 4 grams (0.14 oz) into each shell when the ganache reaches 29°C (84.2°F)

7

Allow it to crystallize before piping in the crisp layer. This ganache is very soft

Crisp Layer

Hazelnut Meringue
1

Set your oven to 110°C (230°F)

2

Start by pouring the egg whites (room temperature) into a bowl

3

Add the cream of tartar, and whisk the egg whites on low speed

4

Once the egg whites are full of tiny bubbles, like foam, gradually add the granulated sugar, allowing it to dissolve into the egg whites

5

When all the sugar has been added, increase the speed

6

Whip the meringue until you get soft peaks

7

Gently fold the hazelnut flour into the meringue until the mixture is completely homogeneous

8

Pipe the meringue onto a baking sheet lined with parchment paper and bake in the for 2 hours

9

After two hours, turn off the heat, crack the oven door open, and let the meringue sit for another hour

Crisp Layer
1

Melt the white chocolate

2

Then add the hazelnut butter, meringue, hazelnuts, and sea salt

3

Mix well and pre-crystallize the mixture

4

Pipe about 3 grams (0.11 oz) into each shell

5

Allow it to crystallize, then seal the bonbons and enjoy!

A little tip

There will be quite a bit of PDF left over. Cut it into cubes, coat with granulated sugar, and serve as candy! You can also make half the recipe if you're comfortable working with such a small batch. I've found that this quantity of PDF is manageable to work with, even though it leaves some extra.

This recipe yields a lot of meringue, and only a small portion is used here. Make less if you prefer - nothing's stopping you!

Extra treat!
Choko