Piña Colada matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Piña Colada My take on the classic drink, in bonbon form. Cheers! Bonbon mold Cabrellon 1728 — 17g Yield ≈ 96 bonbons · 4 molds of 24 Tools Immersion blender Components Pineapple Caramel AW 0.6553 75 grams2.65 oz granulated sugar 25 grams0.88 oz sorbitol powder 75 grams2.65 oz glucose syrup (DE40) 75 grams2.65 oz water 1 vanilla bean 150 grams5.29 oz cream (36%) 30 grams1.06 oz butter (82%) 80 grams2.82 oz pineapple purée Substitute the sorbitol powder with the same amount of granulated sugar if you don't have sorbitol powder. Coconut Ganache AW 0.7501 Toast the Coconut Flakes 140 grams4.94 oz coconut flakes Coconut Ganache 175 grams6.17 oz cream (36%) 50 grams1.76 oz toasted coconut flakes 32 grams1.13 oz glucose syrup (DE40) 20 grams0.71 oz sorbitol powder 30 grams1.06 oz Coco López - Cream of coconut 20 grams0.71 oz regular salted butter (82%) 200 grams7.05 oz white chocolate We're taking the opportunity to toast the coconut flakes for the crisp in this step! Coconut Crisp 90 grams3.17 oz toasted coconut flakes 120 grams4.23 oz white chocolate 45 grams1.59 oz coconut oil 45 grams1.59 oz clarified butter 3 grams0.106 oz sea salt (crushed) AW so low it doesn't matter (P.S. forgot to measure). Instructions Pineapple Caramel 1 Pour the water into a saucepan (always water first), then add the granulated sugar, sorbitol powder, and glucose syrup. 2 You can skip the vanilla, but it's always nice to have – a tip is to scrape out the vanilla bean and mix the seeds into the granulated sugar, so there's less risk of large vanilla flecks in the caramel. 3 Once the sugar mixture has caramelized to a level you're happy with (something like an amber color), deglaze the caramel with the cream (which should be at 40°C (104°F)) – there will be some steam, so be careful and pour in the cream in stages. 4 After that, add the butter and then the pineapple purée. 5 Cook the caramel to 112°C (234°F), or a temperature you prefer – it depends a bit on how firm you want it to be. 6 Pour the caramel into a container and cover with plastic wrap so it doesn't "dry out" on top. 7 Once it's at room temperature you can use it – if it's too warm it will melt the chocolate, and you don't want that. 8 Pipe about 3 grams of caramel into each bonbon shell. Coconut Ganache Toast the Coconut Flakes 1 The first step for this ganache is to toast the coconut flakes – feel free to also check the coconut crisp and toast the total amount of coconut flakes needed for both at once. 2 Toast the coconut flakes in the oven at 150°C (302°F) for about 10 minutes – keep an eye on it so it doesn't burn. 3 If you have a powerful convection oven, it helps to place the coconut flakes on a sheet of parchment paper and then place a silicone mat on top of them, so they don't blow around in the oven. :) Coconut Ganache 1 Weigh out 175 grams6.17 oz of cream into a small saucepan and pour in the 50 grams1.76 oz of toasted coconut flakes. 2 Bring to a boil, remove from the heat, cover with plastic wrap, and let sit for 30 minutes. 3 After these 30 minutes, bring to a quick boil again (this makes it easier to release the cream the coconut flakes have absorbed), then strain the cream – here you'll need to press the coconut a bit against the strainer. You'll end up with about 100 grams3.53 oz of cream. 4 Pour the glucose syrup, sorbitol powder, and Coco López into the cream and heat everything to 40°C (104°F), until everything has dissolved into a homogeneous mixture. 5 Then combine the cream and sugar mixture with the chocolate, which you've melted to 40°C (104°F). 6 Add the butter and blend with an immersion blender for 2 minutes to achieve a good emulsion – it's of course also fine to make the ganache the way you're used to. 7 Once the ganache is at 29°C (84°F), you can pipe about 4 grams into each bonbon shell. 8 If you'd like to add alcohol, you can of course add a little rum – maybe 10-15 grams0.35-0.53 oz. Coconut Crisp 1 Melt the chocolate together with the coconut oil and the clarified butter to 45°C (113°F). 2 Add the toasted coconut flakes and the sea salt. 3 Pre-crystallize the mixture (you can skip this, but it's better if you do) and then fill the rest of the bonbon with the coconut crisp – about 3 grams per shell. 4 This is a bit fiddly because of the coconut flakes, so have a large opening in your piping bag and pinch and release – just be careful not to overfill. 5 Once the crisp layer has crystallized, seal the bonbons! Notes

Piña Colada

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Piña Colada

My take on the classic drink, in bonbon form. Cheers!

Bonbon mold

Cabrellon 1728 — 17g

Yield

≈ 96 bonbons · 4 molds of 24

Tools

Immersion blender

Components

Pineapple Caramel

AW 0.6553

75 grams2.65 oz granulated sugar

25 grams0.88 oz sorbitol powder

75 grams2.65 oz glucose syrup (DE40)

75 grams2.65 oz water

1 vanilla bean

150 grams5.29 oz cream (36%)

30 grams1.06 oz butter (82%)

80 grams2.82 oz pineapple purée

Substitute the sorbitol powder with the same amount of granulated sugar if you don't have sorbitol powder.

Coconut Ganache

AW 0.7501

Toast the Coconut Flakes

140 grams4.94 oz coconut flakes

Coconut Ganache

175 grams6.17 oz cream (36%)

50 grams1.76 oz toasted coconut flakes

32 grams1.13 oz glucose syrup (DE40)

20 grams0.71 oz sorbitol powder

30 grams1.06 oz Coco López - Cream of coconut

20 grams0.71 oz regular salted butter (82%)

200 grams7.05 oz white chocolate

We're taking the opportunity to toast the coconut flakes for the crisp in this step!

Coconut Crisp

90 grams3.17 oz toasted coconut flakes

120 grams4.23 oz white chocolate

45 grams1.59 oz coconut oil

45 grams1.59 oz clarified butter

3 grams0.106 oz sea salt (crushed)

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

Instructions

Pineapple Caramel

Pour the water into a saucepan (always water first), then add the granulated sugar, sorbitol powder, and glucose syrup.

You can skip the vanilla, but it's always nice to have – a tip is to scrape out the vanilla bean and mix the seeds into the granulated sugar, so there's less risk of large vanilla flecks in the caramel.

Once the sugar mixture has caramelized to a level you're happy with (something like an amber color), deglaze the caramel with the cream (which should be at 40°C (104°F)) – there will be some steam, so be careful and pour in the cream in stages.

After that, add the butter and then the pineapple purée.

Cook the caramel to 112°C (234°F), or a temperature you prefer – it depends a bit on how firm you want it to be.

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

Once it's at room temperature you can use it – if it's too warm it will melt the chocolate, and you don't want that.

Pipe about 3 grams of caramel into each bonbon shell.

Coconut Ganache

Toast the Coconut Flakes

The first step for this ganache is to toast the coconut flakes – feel free to also check the coconut crisp and toast the total amount of coconut flakes needed for both at once.

Toast the coconut flakes in the oven at 150°C (302°F) for about 10 minutes – keep an eye on it so it doesn't burn.

If you have a powerful convection oven, it helps to place the coconut flakes on a sheet of parchment paper and then place a silicone mat on top of them, so they don't blow around in the oven. :)

Coconut Ganache

Weigh out 175 grams6.17 oz of cream into a small saucepan and pour in the 50 grams1.76 oz of toasted coconut flakes.

Bring to a boil, remove from the heat, cover with plastic wrap, and let sit for 30 minutes.

After these 30 minutes, bring to a quick boil again (this makes it easier to release the cream the coconut flakes have absorbed), then strain the cream – here you'll need to press the coconut a bit against the strainer. You'll end up with about 100 grams3.53 oz of cream.

Pour the glucose syrup, sorbitol powder, and Coco López into the cream and heat everything to 40°C (104°F), until everything has dissolved into a homogeneous mixture.

Then combine the cream and sugar mixture with the chocolate, which you've melted to 40°C (104°F).

Add the butter and blend with an immersion blender for 2 minutes to achieve a good emulsion – it's of course also fine to make the ganache the way you're used to.

Once the ganache is at 29°C (84°F), you can pipe about 4 grams into each bonbon shell.

If you'd like to add alcohol, you can of course add a little rum – maybe 10-15 grams0.35-0.53 oz.

Coconut Crisp

Melt the chocolate together with the coconut oil and the clarified butter to 45°C (113°F).

Add the toasted coconut flakes and the sea salt.

Pre-crystallize the mixture (you can skip this, but it's better if you do) and then fill the rest of the bonbon with the coconut crisp – about 3 grams per shell.

This is a bit fiddly because of the coconut flakes, so have a large opening in your piping bag and pinch and release – just be careful not to overfill.

Once the crisp layer has crystallized, seal the bonbons!

Notes