Maple Syrup & Pecan matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Maple Syrup & Pecan Maple syrup caramel meets a crispy pecan duja. Bonbon mold Chocolate World 2295 — 13g Yield ≈ 64 bonbons · 2 molds of 32 Tools Blender Components Maple Syrup Caramel AW 0.6975 250 grams8.82 oz maple syrup (67% carbs) 40 grams1.41 oz glucose syrup (DE40) 115 grams4.06 oz cream (36%) 1 vanilla pod Pecan Duja 210 grams7.41 oz milk chocolate 110 grams3.88 oz pecan butter 55 grams1.94 oz phyllo dough crumbs 3 grams0.106 oz sea salt AW so low it doesn't matter (P.S. forgot to measure). Instructions Maple Syrup Caramel 1 Start by pouring the cream into a small saucepan. 2 Split the vanilla pod, scrape out the seeds, and add them to the cream. 3 Heat the cream to 40°C (104°F) and hold it at this temperature. 4 Pour the maple syrup into a saucepan, add the glucose syrup, and bring to a boil. 5 Once it starts boiling, add the vanilla cream in 3 additions. 6 Then cook everything to 107°C (225°F). 7 Pour into a container and cover the surface with plastic wrap so the caramel doesn't dry out on top. 8 Pipe at room temperature - about 3 grams0.106 oz. Pecan Duja 1 Buy some phyllo dough or make your own. 2 Brush each sheet generously with butter. 3 Then bake in the oven at 170°C (338°F) for about 30 minutes. 4 Keep an eye on it so you don't burn the dough. 5 Let cool and blend to get crumbs. 6 Melt the milk chocolate, add the pecan butter, the crumbs, and a little sea salt. 7 Mix well and pre-crystallize (temper) the mixture. 8 Then fill the rest of the shells - about 4 grams0.141 oz, let it crystallize, then seal the bonbons and enjoy! Notes

Maple Syrup & Pecan

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Maple Syrup & Pecan

Maple syrup caramel meets a crispy pecan duja.

Bonbon mold

Chocolate World 2295 — 13g

Yield

≈ 64 bonbons · 2 molds of 32

Tools

Blender

Components

Maple Syrup Caramel

AW 0.6975

250 grams8.82 oz maple syrup (67% carbs)

40 grams1.41 oz glucose syrup (DE40)

115 grams4.06 oz cream (36%)

1 vanilla pod

Pecan Duja

210 grams7.41 oz milk chocolate

110 grams3.88 oz pecan butter

55 grams1.94 oz phyllo dough crumbs

3 grams0.106 oz sea salt

AW so low it doesn't matter (P.S. forgot to measure).

Instructions

Maple Syrup Caramel

Start by pouring the cream into a small saucepan.

Split the vanilla pod, scrape out the seeds, and add them to the cream.

Heat the cream to 40°C (104°F) and hold it at this temperature.

Pour the maple syrup into a saucepan, add the glucose syrup, and bring to a boil.

Once it starts boiling, add the vanilla cream in 3 additions.

Then cook everything to 107°C (225°F).

Pour into a container and cover the surface with plastic wrap so the caramel doesn't dry out on top.

Pipe at room temperature - about 3 grams0.106 oz.

Pecan Duja

Buy some phyllo dough or make your own.

Brush each sheet generously with butter.

Then bake in the oven at 170°C (338°F) for about 30 minutes.

Keep an eye on it so you don't burn the dough.

Let cool and blend to get crumbs.

Melt the milk chocolate, add the pecan butter, the crumbs, and a little sea salt.

Mix well and pre-crystallize (temper) the mixture.

Then fill the rest of the shells - about 4 grams0.141 oz, let it crystallize, then seal the bonbons and enjoy!

Notes