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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

MMats Rajala

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

Watch 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!