Maple Syrup & Pecan matsrajala.com · free bonbon recipes |
Recipe by Mats Rajala Sharing is caring |
Maple Syrup & PecanMaple syrup caramel meets a crispy pecan duja. Bonbon mold Chocolate World 2295 — 13g Yield approx. 64 bonbons Tools Blender ComponentsMaple Syrup Caramel AW 0.6975 250 (8.82 oz) grams maple syrup (67% carbs) 40 (1.41 oz) grams glucose syrup (DE40) 115 (4.06 oz) grams cream (36%) 1 vanilla pod Pecan Duja 210 (7.41 oz) grams milk chocolate 110 (3.88 oz) grams pecan butter 55 (1.94 oz) grams phyllo dough crumbs 3 (0.11 oz) grams sea salt AW so low it doesn't matter (P.S. forgot to measure). InstructionsMaple 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 grams (0.11 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 grams (0.14 oz), let it crystallize, then seal the bonbons and enjoy! Notes |