Cinnamon Bun

Pour water into a saucepan, always water first! Followed by granulated sugar and glucose syrup

Pour cream into another saucepan, it should be at 40°C (104°F) when you use it

Cook the sugar until it caramelizes to a shade you like

Turn off the heat, and then gradually cool with the warmed cream (40°C/104°F), in three batches. Be careful, there will be a lot of steam

Add browned butter and stir until you get a homogeneous mixture

Pour into a container, cover with plastic, and let cool

Pipe approximately 3 grams (0.11 oz) into each shell, at room temperature. Or maximum 29°C (84°F)

Pour cream into a small saucepan, add the scraped vanilla seeds and all the sugar types

Heat the mixture to 40°C (104°F) while melting the chocolate to 40°C (104°F)

Pour cream, vanilla, and sugar mixture into a cup, followed by spices, melted chocolate (at 40°C (104°F)), and browned butter

Mix with an immersion blender to achieve a good emulsion

When the ganache reaches 29°C (84°F), pipe approximately 4 grams (0.14 oz) into each shell

Melt browned butter together with cocoa butter

Add cinnamon bun crumbs, sea salt, and cinnamon

Blend well and pre-crystallize the mixture

Fill the rest of each shell (about 3 grams) and let it crystallize

Cap the bonbons and enjoy!