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Budapest Roll

Name: Budapest Roll
Prep time: 3 h
Total time: 24 h
Yield: 48 bonbons
Cuisine: Swedish
Ingredients: 200 (7.05 oz) gram tangerine purée; 20 (0.71 oz) gram tangerine concentrate; 65 (2.29 oz) gram pear purée; 20 (0.71 oz) gram granulated sugar A; 8 (0.28 oz) gram pectin jaune; 310 (10.93 oz) gram granulated sugar B; 1 vanilla bean; 40 (1.41 oz) gram glucose syrup (DE40); 3.6 (0.13 oz) gram acid solution; 10 drops tangerine oil; 200 (7.05 oz) gram white chocolate (34%); 100 (3.53 oz) gram cream (36%); 32 (1.13 oz) gram glucose syrup (DE40); 25 (0.88 oz) gram sorbitol powder; 10 drops cream aroma; 90 (3.17 oz) gram egg whites; 160 (5.64 oz) gram granulated sugar; 60 (2.12 oz) gram hazelnut flour; 1.5 (0.05 oz) gram cream of tartar; 120 (4.24 oz) gram white chocolate; 80 (2.82 oz) gram hazelnut butter; 40 (1.42 oz) gram meringue; 40 (1.42 oz) gram chopped hazelnuts; 2 (0.08 oz) gram sea salt (crushed)

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 moldMats' mold

Cabrellon 1728

17 g per bonbon0.6 oz · 24 cavities

Yield

≈ 48bonbons · as written

As written fills 2 molds of Cabrellon 1728 exactly.

LevelAdvanced

Hands-on3 h

Total1 day

Tools needed

Immersion Blender
Mixer/Blender

Keep screen on

≈ 48as written

1728

Components

Tangerine PDF

AW 0.7665 ↗

200 gram7.05 oz tangerine purée
20 gram0.71 oz tangerine concentrate
65 gram2.29 oz pear purée
20 gram0.71 oz granulated sugar A
8 gram0.282 oz pectin jaune
310 gram10.93 oz granulated sugar B
1 vanilla bean
40 gram1.41 oz glucose syrup (DE40)
3.6 gram0.127 oz acid solution
10 drops tangerine oil

Ganache

AW 0.8057 ↗

200 gram7.05 oz white chocolate (34%)
100 gram3.53 oz cream (36%)
32 gram1.13 oz glucose syrup (DE40)
25 gram0.88 oz sorbitol powder
10 drops cream aroma

Crisp Layer

AW 0.3395 ↗

Hazelnut Meringue

90 gram3.17 oz egg whites
160 gram5.64 oz granulated sugar
60 gram2.12 oz hazelnut flour
1.5 gram0.053 oz cream of tartar

Crisp Layer

120 gram4.23 oz white chocolate
80 gram2.82 oz hazelnut butter
40 gram1.41 oz meringue
40 gram1.41 oz chopped hazelnuts
2 gram0.071 oz sea salt (crushed)

Instructions

Watch how it's made

Tick as you go

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Tangerine PDF

Start by mixing granulated sugar A with pectin

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

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

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

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

When it starts to simmer, add the glucose syrup

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

Cook to 75° Brix or 107°C (225°F). Turn off the heat, add the acid solution, and mix well

Add the tangerine oil and mix thoroughly

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

Ganache

Pour the cream and the sugars into a small saucepan

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

Meanwhile, melt the white chocolate - also to 40°C (104°F)

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

Blend thoroughly with an immersion blender to achieve a good emulsion

Pipe about 4 grams (0.14 oz) into each shell when the ganache reaches 29°C (84°F)

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

Crisp Layer

Hazelnut Meringue

Set your oven to 110°C (230°F)

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

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

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

When all the sugar has been added, increase the speed

Whip the meringue until you get soft peaks

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

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

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

Crisp Layer

Melt the white chocolate

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

Mix well and pre-crystallize the mixture

Pipe about 3 grams (0.11 oz) into each shell

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

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