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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!

Recipe Details

Bonbon mold: Cabrellon 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

Hazelnut and Meringue Crisp - 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

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
  11. Let it cool to room temperature
  12. Blend about 200 grams (7.05 oz) and pipe about 4 grams (0.14 oz) into each shell

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.

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

Hazelnut and Meringue Crisp

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

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

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!