Carrot Cake matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Carrot Cake Spiced carrot caramel, silky cream cheese ganache, and a crunchy crisp with candied carrots – a tribute to the classic carrot cake. Bonbon mold Cabrellon 1728 — 17g Yield ≈ 96 bonbons · 4 molds of 24 Tools Immersion blender Components Carrot Cake Caramel AW 0.7536 150 grams5.29 oz granulated sugar 70 grams2.47 oz glucose syrup (DE40) 30 grams1.06 oz water 200 grams7.05 oz cream (36%) 40 grams1.41 oz browned butter 1 gram0.035 oz ground cinnamon 1 gram0.035 oz ground cardamom 1 gram0.035 oz ground ginger 0.5 grams0.018 oz sea salt 1 vanilla bean 100 grams3.53 oz carrot purée Cream Cheese Ganache AW 0.7867 23 grams0.81 oz quark (Kesella 10%, unsweetened) 77 grams2.72 oz mascarpone 5 grams0.176 oz lime purée 32 grams1.13 oz sorbitol powder 32 grams1.13 oz glucose syrup (DE40) 2 grams0.071 oz sea salt 200 grams7.05 oz white chocolate (34%) Crisp Layer AW 0.3059 Candied Carrots 100 grams3.53 oz water 100 grams3.53 oz granulated sugar 1 carrot Crisp 100 grams3.53 oz milk chocolate (40%) 20 grams0.71 oz cocoa butter 26 grams0.92 oz browned butter 26 grams0.92 oz deodorized coconut oil 50 grams1.76 oz candied carrots 50 grams1.76 oz walnuts 2 grams0.071 oz sea salt 0.5 grams0.018 oz ground cinnamon 0.5 grams0.018 oz ground cardamom 0.5 grams0.018 oz ground ginger Instructions Carrot Cake Caramel 1 Start by pouring the cream into a small saucepan, then mix in the spices, salt, and the vanilla seeds you've scraped out of the pod. 2 Pour the water, followed by the granulated sugar and glucose syrup, into another saucepan and make a caramel. 3 Once the caramel has the tone you want, deglaze it with the spiced cream (which should be at least 40°C (104°F)). 4 Cook to 110°C (230°F). 5 Add the carrot purée (which must also be at least 40°C (104°F)) – this cools the mixture down. 6 Then cook to 107°C (225°F). 7 Turn off the heat and add the browned butter. 8 Stir until you have a homogeneous mixture, pour into a beaker, and cover with plastic wrap so the surface of the caramel doesn't dry out. 9 Pipe into the bonbon shells once it's at room temperature – about 3.5 grams per shell. Cream Cheese Ganache 1 Weigh the quark and mascarpone into a small saucepan. 2 Add the sorbitol powder, glucose syrup, and salt. 3 Heat to 40°C (104°F). 4 At the same time, melt the white chocolate, also to 40°C (104°F). 5 Pour the cream cheese and sugar mixture into a beaker, mix in the chocolate, and finish with the lime purée. 6 Blend everything thoroughly with an immersion blender to achieve a good emulsion. 7 Fill the bonbon shells, about 3.5 grams per shell, once the ganache is at 29°C (84°F) – don't forget to leave room for the crisp layer. Crisp Layer Candied Carrots 1 Bring a sugar syrup to a boil using 100 grams3.53 oz of water and 100 grams3.53 oz of granulated sugar. 2 Cut thin slices of carrot and dip them in the sugar syrup. 3 Place the slices on a baking sheet lined with parchment paper or a silicone mat and let them dry in the oven at 100°C (212°F) for about 1 hour. 4 Then blend to a coarse powder. Crisp 1 Melt the milk chocolate together with the cocoa butter, browned butter, and deodorized coconut oil. 2 Then mix in the candied carrots, chopped walnuts, sea salt, and the spices. 3 Pre-crystallize the mixture for the best result (not required), then fill the rest of the bonbon shells – about 3 grams per shell. 4 If you've pre-crystallized the mixture, you don't need to worry about the temperature, since it will be below 29°C (84°F) – if you haven't, make sure the mixture doesn't exceed 29°C (84°F) when filling the shells. 5 Once the mixture has set, seal the bonbons! Notes

Carrot Cake

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Carrot Cake

Spiced carrot caramel, silky cream cheese ganache, and a crunchy crisp with candied carrots – a tribute to the classic carrot cake.

Bonbon mold

Cabrellon 1728 — 17g

Yield

≈ 96 bonbons · 4 molds of 24

Tools

Immersion blender

Components

Carrot Cake Caramel

AW 0.7536

150 grams5.29 oz granulated sugar

70 grams2.47 oz glucose syrup (DE40)

30 grams1.06 oz water

200 grams7.05 oz cream (36%)

40 grams1.41 oz browned butter

1 gram0.035 oz ground cinnamon

1 gram0.035 oz ground cardamom

1 gram0.035 oz ground ginger

0.5 grams0.018 oz sea salt

1 vanilla bean

100 grams3.53 oz carrot purée

Cream Cheese Ganache

AW 0.7867

23 grams0.81 oz quark (Kesella 10%, unsweetened)

77 grams2.72 oz mascarpone

5 grams0.176 oz lime purée

32 grams1.13 oz sorbitol powder

32 grams1.13 oz glucose syrup (DE40)

2 grams0.071 oz sea salt

200 grams7.05 oz white chocolate (34%)

Crisp Layer

AW 0.3059

Candied Carrots

100 grams3.53 oz water

100 grams3.53 oz granulated sugar

1 carrot

Crisp

100 grams3.53 oz milk chocolate (40%)

20 grams0.71 oz cocoa butter

26 grams0.92 oz browned butter

26 grams0.92 oz deodorized coconut oil

50 grams1.76 oz candied carrots

50 grams1.76 oz walnuts

2 grams0.071 oz sea salt

0.5 grams0.018 oz ground cinnamon

0.5 grams0.018 oz ground cardamom

0.5 grams0.018 oz ground ginger

Instructions

Carrot Cake Caramel

Start by pouring the cream into a small saucepan, then mix in the spices, salt, and the vanilla seeds you've scraped out of the pod.

Pour the water, followed by the granulated sugar and glucose syrup, into another saucepan and make a caramel.

Once the caramel has the tone you want, deglaze it with the spiced cream (which should be at least 40°C (104°F)).

Cook to 110°C (230°F).

Add the carrot purée (which must also be at least 40°C (104°F)) – this cools the mixture down.

Then cook to 107°C (225°F).

Turn off the heat and add the browned butter.

Stir until you have a homogeneous mixture, pour into a beaker, and cover with plastic wrap so the surface of the caramel doesn't dry out.

Pipe into the bonbon shells once it's at room temperature – about 3.5 grams per shell.

Cream Cheese Ganache

Weigh the quark and mascarpone into a small saucepan.

Add the sorbitol powder, glucose syrup, and salt.

Heat to 40°C (104°F).

At the same time, melt the white chocolate, also to 40°C (104°F).

Pour the cream cheese and sugar mixture into a beaker, mix in the chocolate, and finish with the lime purée.

Blend everything thoroughly with an immersion blender to achieve a good emulsion.

Fill the bonbon shells, about 3.5 grams per shell, once the ganache is at 29°C (84°F) – don't forget to leave room for the crisp layer.

Crisp Layer

Candied Carrots

Bring a sugar syrup to a boil using 100 grams3.53 oz of water and 100 grams3.53 oz of granulated sugar.

Cut thin slices of carrot and dip them in the sugar syrup.

Place the slices on a baking sheet lined with parchment paper or a silicone mat and let them dry in the oven at 100°C (212°F) for about 1 hour.

Then blend to a coarse powder.

Crisp

Melt the milk chocolate together with the cocoa butter, browned butter, and deodorized coconut oil.

Then mix in the candied carrots, chopped walnuts, sea salt, and the spices.

Pre-crystallize the mixture for the best result (not required), then fill the rest of the bonbon shells – about 3 grams per shell.

If you've pre-crystallized the mixture, you don't need to worry about the temperature, since it will be below 29°C (84°F) – if you haven't, make sure the mixture doesn't exceed 29°C (84°F) when filling the shells.

Once the mixture has set, seal the bonbons!

Notes