Crème brûlée matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Crème brûlée Silky vanilla ganache meets a crunchy caramel crisp – like crème brûlée, just in chocolate form. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 64 bonbons · 2 molds of 32 Tools Blender Components Ganache AW 0.7093 90 grams3.17 oz unsalted butter (82%) 25 grams0.88 oz glucose syrup (DE40) 30 grams1.06 oz pasteurized egg yolk 160 grams5.64 oz white chocolate (36%) 1 vanilla bean Caramel Crisp AW 0.2816 Part 1 150 grams5.29 oz granulated sugar 20 grams0.71 oz water 1 vanilla bean Part 2 43 grams1.52 oz clarified butter 29 grams1.02 oz cocoa butter 128 grams4.52 oz caramelized sugar 3 grams0.106 oz sea salt Instructions Ganache 1 Prepare the butter by cutting it into thin slices and letting it sit until soft. 2 Once the butter is at room temperature, scrape out the vanilla bean and mix the seeds into the butter. 3 Then add the pasteurized egg yolk and mix in thoroughly. 4 It's extremely important that the egg yolk is pasteurized to prevent the risk of microorganisms thriving – buy bottled pasteurized egg yolk or pasteurize it yourself. 5 After that, add the glucose syrup and mix it in until the mixture is homogeneous. 6 Finally, add the white chocolate, which must be tempered – otherwise the ganache will very quickly take on an undesirable texture. 7 Once you're done, you can pipe a little into the shells, about 4.5 grams per shell – it will already be under 29°C (84°F). Caramel Crisp Part 1 1 Scrape out the vanilla bean and "knead" the seeds into the sugar. 2 Pour the water into a saucepan and add the sugar and vanilla mixture. 3 Make a caramel, then pour it out onto, for example, a silicone mat on a flat surface. 4 Let the caramel cool, then break it into smaller pieces and blend thoroughly. Part 2 1 Melt the clarified butter together with the cocoa butter and mix in the blended caramel and the sea salt. 2 Pre-crystallize the mixture for the best result. If you've pre-crystallized it, it will be under 29°C (84°F) and you can fill the rest of the shells right away, about 3 grams per shell – otherwise you'll need to wait. 3 Once the mixture has set, you can seal the bonbons. Very important! It's extremely important that the egg yolk is pasteurized! If you can't handle this yourself, buy egg yolk from a store. “Don't miss this!” Notes

Crème brûlée

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Crème brûlée

Silky vanilla ganache meets a crunchy caramel crisp – like crème brûlée, just in chocolate form.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 64 bonbons · 2 molds of 32

Tools

Blender

Components

Ganache

AW 0.7093

90 grams3.17 oz unsalted butter (82%)

25 grams0.88 oz glucose syrup (DE40)

30 grams1.06 oz pasteurized egg yolk

160 grams5.64 oz white chocolate (36%)

1 vanilla bean

Caramel Crisp

AW 0.2816

Part 1

150 grams5.29 oz granulated sugar

20 grams0.71 oz water

1 vanilla bean

Part 2

43 grams1.52 oz clarified butter

29 grams1.02 oz cocoa butter

128 grams4.52 oz caramelized sugar

3 grams0.106 oz sea salt

Instructions

Ganache

Prepare the butter by cutting it into thin slices and letting it sit until soft.

Once the butter is at room temperature, scrape out the vanilla bean and mix the seeds into the butter.

Then add the pasteurized egg yolk and mix in thoroughly.

It's extremely important that the egg yolk is pasteurized to prevent the risk of microorganisms thriving – buy bottled pasteurized egg yolk or pasteurize it yourself.

After that, add the glucose syrup and mix it in until the mixture is homogeneous.

Finally, add the white chocolate, which must be tempered – otherwise the ganache will very quickly take on an undesirable texture.

Once you're done, you can pipe a little into the shells, about 4.5 grams per shell – it will already be under 29°C (84°F).

Caramel Crisp

Part 1

Scrape out the vanilla bean and "knead" the seeds into the sugar.

Pour the water into a saucepan and add the sugar and vanilla mixture.

Make a caramel, then pour it out onto, for example, a silicone mat on a flat surface.

Let the caramel cool, then break it into smaller pieces and blend thoroughly.

Part 2

Melt the clarified butter together with the cocoa butter and mix in the blended caramel and the sea salt.

Pre-crystallize the mixture for the best result. If you've pre-crystallized it, it will be under 29°C (84°F) and you can fill the rest of the shells right away, about 3 grams per shell – otherwise you'll need to wait.

Once the mixture has set, you can seal the bonbons.

Very important!

It's extremely important that the egg yolk is pasteurized! If you can't handle this yourself, buy egg yolk from a store.

“Don't miss this!”

Notes