Jalapeno & Cashew matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Jalapeno & Cashew Roasted jalapeno brings a smoky heat balanced by a sweet cashew praline. Bonbon mold Cabrellon 6024 — 11g Yield approx. 64 bonbons Tools Blender Components Grilled Jalapeno Oil 1 part grilled jalapeno 5 parts neutral vegetable oil How much jalapeno and oil you need in total depends on the size of your blender. I use a Thermomix and use a total of 100 grams (3.53 oz) of peeled and seeded jalapeno (about 200 grams (7.05 oz) before grilling) and 500 grams (17.64 oz) of oil. If you have a smaller blender, 20 grams (0.71 oz) of jalapeno and 100 grams (3.53 oz) of oil is enough, for example. Grilled Jalapeno Cream AW 0.3114 100 (3.53 oz) grams white chocolate (33%) 50 (1.76 oz) grams jalapeno oil 50 (1.76 oz) grams deodorized coconut oil Cashew Praline AW 0.2372 400 (14.11 oz) grams granulated sugar 50 (1.76 oz) grams water 0.5 pcs vanilla bean, scraped 400 (14.11 oz) grams unsalted cashews For a praline mold 216 (7.62 oz) grams cashew praline 24 (0.85 oz) grams cocoa butter 3 (0.11 oz) grams ground sea salt The mixture can take a while to blend smooth. If you have an older blender, blend for just a minute at a time and wait between rounds so it doesn't get too hot and get damaged. Instructions Grilled Jalapeno Oil 1 Grill the jalapenos. 2 Place them in a bowl and cover with plastic wrap. 3 Once the jalapenos have cooled slightly, remove the skin, halve them, and remove the seeds. 4 Blend the jalapenos with the oil. 5 Make sure the oil is free of any water before using it. Grilled Jalapeno Cream 1 Mix the jalapeno oil and coconut oil. 2 Use deodorized coconut oil – it's free from flavor and scent. 3 Heat everything to 29°C (84°F) and make sure the coconut oil has dissolved properly. 4 Melt the white chocolate and pre-crystallize (temper) it. 5 Add the oil mixture to the chocolate and mix well. 6 Cool the mixture to 17°C (63°F) while stirring in a water bath or similar. 7 Pour into a piping bag and let it lie flat so the fats can crystallize and set. This takes a few hours. 8 Pipe about 3 grams (0.11 oz) into each shell. Cashew Praline 1 Pour water into a saucepan, followed by the granulated sugar. 2 Add the halved, scraped vanilla bean once it has been bubbling for a while. 3 Once the sugar has caramelized, remove from the heat and pour onto a silicone mat or baking paper. Let it set and cool. 4 Roast the cashews for 20 minutes at 160°C (320°F), if not already roasted. Then let them cool. 5 Blend the caramelized sugar and cashews until you get a mixture that is thick but “flows” on its own. For a praline mold 1 Melt the cocoa butter and pour it into the cashew praline. 2 Add the salt and mix to a homogeneous mixture. 3 Pre-crystallize (temper) the mixture. 4 Fill the rest of the praline shells – about 4 grams (0.14 oz) per shell. 5 Let the praline crystallize and then seal the bonbons! Heat-Sensitive Cream This cream is very heat-sensitive. Do NOT hold the piping bag with your whole hand – hold only the top and pipe gently, otherwise your hands will warm up the cream. “Pipe gently!” Notes

Jalapeno & Cashew

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Jalapeno & Cashew

Roasted jalapeno brings a smoky heat balanced by a sweet cashew praline.

Bonbon mold

Cabrellon 6024 — 11g

Yield

approx. 64 bonbons

Tools

Blender

Components

Grilled Jalapeno Oil

1 part grilled jalapeno

5 parts neutral vegetable oil

How much jalapeno and oil you need in total depends on the size of your blender. I use a Thermomix and use a total of 100 grams (3.53 oz) of peeled and seeded jalapeno (about 200 grams (7.05 oz) before grilling) and 500 grams (17.64 oz) of oil. If you have a smaller blender, 20 grams (0.71 oz) of jalapeno and 100 grams (3.53 oz) of oil is enough, for example.

Grilled Jalapeno Cream

AW 0.3114

100 (3.53 oz) grams white chocolate (33%)

50 (1.76 oz) grams jalapeno oil

50 (1.76 oz) grams deodorized coconut oil

Cashew Praline

AW 0.2372

400 (14.11 oz) grams granulated sugar

50 (1.76 oz) grams water

0.5 pcs vanilla bean, scraped

400 (14.11 oz) grams unsalted cashews

For a praline mold

216 (7.62 oz) grams cashew praline

24 (0.85 oz) grams cocoa butter

3 (0.11 oz) grams ground sea salt

The mixture can take a while to blend smooth. If you have an older blender, blend for just a minute at a time and wait between rounds so it doesn't get too hot and get damaged.

Instructions

Grilled Jalapeno Oil

Grill the jalapenos.

Place them in a bowl and cover with plastic wrap.

Once the jalapenos have cooled slightly, remove the skin, halve them, and remove the seeds.

Blend the jalapenos with the oil.

Make sure the oil is free of any water before using it.

Grilled Jalapeno Cream

Mix the jalapeno oil and coconut oil.

Use deodorized coconut oil – it's free from flavor and scent.

Heat everything to 29°C (84°F) and make sure the coconut oil has dissolved properly.

Melt the white chocolate and pre-crystallize (temper) it.

Add the oil mixture to the chocolate and mix well.

Cool the mixture to 17°C (63°F) while stirring in a water bath or similar.

Pour into a piping bag and let it lie flat so the fats can crystallize and set. This takes a few hours.

Pipe about 3 grams (0.11 oz) into each shell.

Cashew Praline

Pour water into a saucepan, followed by the granulated sugar.

Add the halved, scraped vanilla bean once it has been bubbling for a while.

Once the sugar has caramelized, remove from the heat and pour onto a silicone mat or baking paper. Let it set and cool.

Roast the cashews for 20 minutes at 160°C (320°F), if not already roasted. Then let them cool.

Blend the caramelized sugar and cashews until you get a mixture that is thick but “flows” on its own.

For a praline mold

Melt the cocoa butter and pour it into the cashew praline.

Add the salt and mix to a homogeneous mixture.

Pre-crystallize (temper) the mixture.

Fill the rest of the praline shells – about 4 grams (0.14 oz) per shell.

Let the praline crystallize and then seal the bonbons!

Heat-Sensitive Cream

This cream is very heat-sensitive. Do NOT hold the piping bag with your whole hand – hold only the top and pipe gently, otherwise your hands will warm up the cream.

“Pipe gently!”

Notes