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Cinnamon Bun

When Swedish fika is mentioned, we all think about the cinnamon bun, right? Here it is in the shape of a bonbon. I also added a bit of cardamom, just because it's delicious

Components

Browned Butter Caramel - AW 0.6712

  • 300 grams (10.58 oz) granulated sugar
  • 100 grams (3.53 oz) water
  • 50 grams (1.76 oz) glucose syrup (DE40)
  • 200 grams (7.05 oz) cream (36%)
  • 40 grams (1.41 oz) browned butter

Ganache - AW 0.8135

  • 150 grams (5.29 oz) milk chocolate (40%)
  • 50 grams (1.76 oz) dark chocolate (64%)
  • 100 grams (3.53 oz) cream (36%)
  • 4 grams (0.14 oz) ground cinnamon
  • 1 gram (0.04 oz) ground cardamom
  • 1 vanilla pod
  • 20 grams (0.71 oz) browned butter
  • 10 grams (0.35 oz) sorbitol powder
  • 15 grams (0.53 oz) invert sugar (Trimoline)
  • 32 grams (1.13 oz) glucose syrup (DE40)

Crispy Layer - AW 0.4183

  • 57 grams (2.01 oz) browned butter
  • 35 grams (2.01 oz) cocoa butter
  • 80 grams (2.82 oz) crumbs of cinnamon bun rusks
  • 2 grams (0.07 oz) sea salt
  • 2 grams (0.07 oz) ground cinnamon

Instructions

How It's Made

Browned Butter Caramel

  1. Pour water into a saucepan, always water first! Followed by granulated sugar and glucose syrup
  2. Pour cream into another saucepan, it should be at 40°C (104°F) when you use it
  3. Cook the sugar until it caramelizes to a shade you like
  4. Turn off the heat, and then gradually cool with the warmed cream, in three batches. Be careful, there will be a lot of steam
  5. Add browned butter and stir until you get a homogeneous mixture
  6. Pour into a container, cover with plastic, and let cool
  7. Pipe approximately 3 grams (0.11 oz) into each shell, at room temperature. Or maximum 29°C (84.2°F)

Ganache

  1. Pour cream into a small saucepan, add the scraped vanilla seeds and all the sugar types
  2. Heat the mixture to 40°C (104°F) while melting the chocolate to 40°C (104°F)
  3. Pour cream, vanilla, and sugar mixture into a cup, followed by spices, melted chocolate (at 40°C (104°F)), and browned butter
  4. Mix with an immersion blender to achieve a good emulsion
  5. When the ganache reaches 29°C (84.2°F), pipe approximately 4 grams (0.14 oz) into each shell

Crispy Layer

  1. Melt browned butter together with cocoa butter
  2. Add cinnamon bun crumbs, sea salt, and cinnamon
  3. Blend well and temper the mixture
  4. Fill the rest of the shells and let it crystallize
  5. Cap the bonbons and enjoy!