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 Bonbon mold Cabrellon 6442 — 15g Yield ≈ 112 bonbons · 4 molds of 28 Tools Immersion blender Components Browned Butter Caramel AW 0.6712 180 grams6.35 oz granulated sugar 50 grams1.76 oz water 30 grams1.06 oz glucose syrup (DE40) 120 grams4.23 oz cream (36%) 24 grams0.85 oz browned butter Ganache AW 0.8135 180 grams6.35 oz milk chocolate (40%) 60 grams2.12 oz dark chocolate (64%) 120 grams4.23 oz cream (36%) 5 grams0.176 oz ground cinnamon 1.2 grams0.042 oz ground cardamom 1 vanilla pod 24 grams0.85 oz browned butter 12 grams0.42 oz sorbitol powder 18 grams0.63 oz invert sugar (Trimoline) 38.4 grams1.35 oz glucose syrup (DE40) Crispy Layer AW 0.4183 114 grams4.02 oz browned butter 70 grams2.47 oz cocoa butter 160 grams5.64 oz crumbs of cinnamon bun rusks 4 grams0.141 oz sea salt 4 grams0.141 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 (40°C/104°F), 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°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°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 pre-crystallize the mixture 4 Fill the rest of each shell (about 3 grams) 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

Bonbon mold

Cabrellon 6442 — 15g

Yield

≈ 112 bonbons · 4 molds of 28

Tools

Immersion blender

Components

Browned Butter Caramel

AW 0.6712

180 grams6.35 oz granulated sugar

50 grams1.76 oz water

30 grams1.06 oz glucose syrup (DE40)

120 grams4.23 oz cream (36%)

24 grams0.85 oz browned butter

Ganache

AW 0.8135

180 grams6.35 oz milk chocolate (40%)

60 grams2.12 oz dark chocolate (64%)

120 grams4.23 oz cream (36%)

5 grams0.176 oz ground cinnamon

1.2 grams0.042 oz ground cardamom

1 vanilla pod

24 grams0.85 oz browned butter

12 grams0.42 oz sorbitol powder

18 grams0.63 oz invert sugar (Trimoline)

38.4 grams1.35 oz glucose syrup (DE40)

Crispy Layer

AW 0.4183

114 grams4.02 oz browned butter

70 grams2.47 oz cocoa butter

160 grams5.64 oz crumbs of cinnamon bun rusks

4 grams0.141 oz sea salt

4 grams0.141 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 (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)

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°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 pre-crystallize the mixture

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

Cap the bonbons and enjoy!

Notes