Swedish Princess Cake

Pour the cream into a small saucepan, heat to 40°C (104°F), and keep it warm.

Pour the water into a saucepan.

Add the granulated sugar and glucose syrup.

Cook until the water evaporates and you get a nice caramel color.

Deglaze with the warm cream and cook to 110°C (230°F).

Then add the raspberry purée (which should be about 40°C/104°F).

Stir thoroughly.

Cook the mixture to 107°C (225°F) and remove from the heat.

Add the butter, stirring until you get a homogeneous mass.

Pour into a container, cover with plastic wrap, and let cool to room temperature.

Punch out some green marzipan and press it into each shell - if you like.

Then pipe about 3 grams (0.11 oz) into each bonbon shell.

Pour the cream into a small saucepan.

Add the glucose syrup, sorbitol powder, egg yolk powder, and vanilla.

Heat over low heat to 40°C (104°F).

Meanwhile, melt the chocolate, also to 40°C (104°F).

Pour the mixture into a beaker.

Then pour in the melted chocolate and blend thoroughly with an immersion blender until you get a good emulsion.

Pipe about 8 grams (0.28 oz) into each shell once the ganache is at 29°C (84°F).

Let it crystallize, then seal the bonbons.

Top with a small dot of white chocolate you've colored pink, if you like - then enjoy.