Cinnamon Bun matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
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 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! Notes

Cinnamon Bun

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

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

Browned Butter Caramel

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, 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 (84.2°F)

Ganache

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 (84.2°F), pipe approximately 4 grams (0.14 oz) into each shell

Crispy Layer

Melt browned butter together with cocoa butter

Add cinnamon bun crumbs, sea salt, and cinnamon

Blend well and temper the mixture

Fill the rest of the shells and let it crystallize

Cap the bonbons and enjoy!

Notes