Swedish Princess Cake matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Swedish Princess Cake Raspberry caramel and silky vanilla cream ganache, topped with pink chocolate – a tribute to the classic princess cake. Bonbon mold Cabrellon 1728 — 17g Yield approx. 48 bonbons Tools Immersion Blender Components Raspberry Caramel AW 0.753 50 (1.76 oz) grams raspberry purée 75 (2.65 oz) grams granulated sugar 35 (1.23 oz) grams glucose syrup 25 (0.88 oz) grams water 100 (3.53 oz) grams cream (36%) 23 (0.81 oz) grams unsalted butter (82%) Vanilla Cream Ganache AW 0.7954 1 vanilla pod 105 (3.70 oz) grams cream (36%) 200 (7.05 oz) grams white chocolate 32 (1.13 oz) grams glucose syrup 30 (1.06 oz) grams sorbitol powder 20 (0.71 oz) grams egg yolk powder Instructions Raspberry Caramel 1 Pour the cream into a small saucepan, heat to 40°C (104°F), and keep it warm. 2 Pour the water into a saucepan. 3 Add the granulated sugar and glucose syrup. 4 Cook until the water evaporates and you get a nice caramel color. 5 Deglaze with the warm cream and cook to 110°C (230°F). 6 Then add the raspberry purée (which should be about 40°C/104°F). 7 Stir thoroughly. 8 Cook the mixture to 107°C (225°F) and remove from the heat. 9 Add the butter, stirring until you get a homogeneous mass. 10 Pour into a container, cover with plastic wrap, and let cool to room temperature. 11 Punch out some green marzipan and press it into each shell - if you like. 12 Then pipe about 3 grams (0.11 oz) into each bonbon shell. Vanilla Cream Ganache 1 Pour the cream into a small saucepan. 2 Add the glucose syrup, sorbitol powder, egg yolk powder, and vanilla. 3 Heat over low heat to 40°C (104°F). 4 Meanwhile, melt the chocolate, also to 40°C (104°F). 5 Pour the mixture into a beaker. 6 Then pour in the melted chocolate and blend thoroughly with an immersion blender until you get a good emulsion. 7 Pipe about 8 grams (0.28 oz) into each shell once the ganache is at 29°C (84°F). 8 Let it crystallize, then seal the bonbons. 9 Top with a small dot of white chocolate you've colored pink, if you like - then enjoy. Is It Really a Princess Cake? Traditionally there shouldn't be raspberry marmalade in a princess cake, but I think it tastes better this way. Notes

Swedish Princess Cake

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Swedish Princess Cake

Raspberry caramel and silky vanilla cream ganache, topped with pink chocolate – a tribute to the classic princess cake.

Bonbon mold

Cabrellon 1728 — 17g

Yield

approx. 48 bonbons

Tools

Immersion Blender

Components

Raspberry Caramel

AW 0.753

50 (1.76 oz) grams raspberry purée

75 (2.65 oz) grams granulated sugar

35 (1.23 oz) grams glucose syrup

25 (0.88 oz) grams water

100 (3.53 oz) grams cream (36%)

23 (0.81 oz) grams unsalted butter (82%)

Vanilla Cream Ganache

AW 0.7954

1 vanilla pod

105 (3.70 oz) grams cream (36%)

200 (7.05 oz) grams white chocolate

32 (1.13 oz) grams glucose syrup

30 (1.06 oz) grams sorbitol powder

20 (0.71 oz) grams egg yolk powder

Instructions

Raspberry Caramel

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.

Vanilla Cream Ganache

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.

Is It Really a Princess Cake?

Traditionally there shouldn't be raspberry marmalade in a princess cake, but I think it tastes better this way.

Notes