Strawberries and Cream matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Strawberries and Cream A tribute to summer's strawberries and cream, as a small – or rather large – bonbon. Bonbon mold Cabrellon 1728 — 17g Yield ≈ 72 bonbons · 3 molds of 24 Tools Immersion blender Components Strawberry PDF AW 0.7177 200 grams7.05 oz strawberry purée 20 grams0.71 oz raspberry purée 22 grams0.78 oz granulated sugar (A) 3 grams0.106 oz pectin 180 grams6.35 oz granulated sugar (B) 40 grams1.41 oz sorbitol powder 44 grams1.55 oz glucose syrup (DE40) 4 grams0.141 oz acid mixture 1 vanilla bean Ganache AW 0.8332 100 grams3.53 oz cream (36%) 100 grams3.53 oz frozen strawberries 200 grams7.05 oz white chocolate (36%) 37 grams1.31 oz glucose syrup (DE40) 15 grams0.53 oz invert sugar 7 grams0.247 oz sorbitol powder 40 drops cream flavoring 10 grams0.35 oz cream powder Strawberry Crisp 60 grams2.12 oz white chocolate (28%) 50 grams1.76 oz deodorized coconut oil 40 grams1.41 oz cocoa butter 50 grams1.76 oz cream powder 20 grams0.71 oz freeze-dried strawberries 2 grams0.071 oz freeze-dried raspberries 2 grams0.071 oz salt AW so low it doesn't matter (P.S. forgot to measure). Instructions Strawberry PDF 1 Mix granulated sugar A with the pectin and set aside. 2 Split the vanilla bean and "knead" the seeds into granulated sugar B. 3 Then mix the sugar and vanilla mixture with the sorbitol powder. 4 Make a small "well" in the mixture and measure the glucose syrup into it, then cover with the same mixture – this way you can easily lift the glucose syrup out later. 5 Pour the berry purées into a saucepan and heat to 40°C (104°F). 6 Add the pectin and sugar mixture while stirring. 7 Continue heating the mixture until it starts to boil, lift out the glucose syrup, and add it to the boil. 8 When it starts to boil, add the rest of the sugar in three portions, letting it come back to a boil between each addition. 9 Toss in the split vanilla bean if you want to maximize the vanilla flavor, and cook to 107°C (225°F). 10 Add the acid mixture (you can also use 9 grams0.317 oz of lemon juice), stir, pour it out, and let it cool. 11 Then blend it and pipe a little into the shells – about 3 grams per shell. Ganache 1 Thaw the frozen strawberries, enough that you can cut them in half without any trouble. 2 Then place them in the cream and let it steep in the fridge for 24 hours. 3 Strain out the strawberries and make sure you have 100 grams3.53 oz of "strawberry cream" left – it can end up being more than 100 grams3.53 oz, since the strawberries release water. 4 Pour the weighed-out cream into a saucepan and add all the sugar types, the cream powder, and the cream flavoring. 5 Heat to 40°C (104°F) and melt the chocolate to 40°C (104°F) at the same time. 6 Then blend thoroughly with an immersion blender to achieve a good emulsion. 7 Once the ganache is at 29°C (84°F), fill the bonbon shells – about 4 grams per shell. Strawberry Crisp 1 Melt the white chocolate together with the coconut oil, cocoa butter, and cream powder. 2 Mortar or blend the freeze-dried strawberries and raspberries (or use ready-made powder). 3 Mix the berry powder into the melted fat mixture and add the salt. 4 Pre-crystallize the mixture (not required, but the result will be better) and fill the rest of the shells, about 3 grams per shell – if you've pre-crystallized it, it will be under 29°C (84°F); otherwise, wait until it reaches 29°C (84°F). 5 Seal the bonbons and enjoy! Notes

Strawberries and Cream

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Strawberries and Cream

A tribute to summer's strawberries and cream, as a small – or rather large – bonbon.

Bonbon mold

Cabrellon 1728 — 17g

Yield

≈ 72 bonbons · 3 molds of 24

Tools

Immersion blender

Components

Strawberry PDF

AW 0.7177

200 grams7.05 oz strawberry purée

20 grams0.71 oz raspberry purée

22 grams0.78 oz granulated sugar (A)

3 grams0.106 oz pectin

180 grams6.35 oz granulated sugar (B)

40 grams1.41 oz sorbitol powder

44 grams1.55 oz glucose syrup (DE40)

4 grams0.141 oz acid mixture

1 vanilla bean

Ganache

AW 0.8332

100 grams3.53 oz cream (36%)

100 grams3.53 oz frozen strawberries

200 grams7.05 oz white chocolate (36%)

37 grams1.31 oz glucose syrup (DE40)

15 grams0.53 oz invert sugar

7 grams0.247 oz sorbitol powder

40 drops cream flavoring

10 grams0.35 oz cream powder

Strawberry Crisp

60 grams2.12 oz white chocolate (28%)

50 grams1.76 oz deodorized coconut oil

40 grams1.41 oz cocoa butter

50 grams1.76 oz cream powder

20 grams0.71 oz freeze-dried strawberries

2 grams0.071 oz freeze-dried raspberries

2 grams0.071 oz salt

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

Instructions

Strawberry PDF

Mix granulated sugar A with the pectin and set aside.

Split the vanilla bean and "knead" the seeds into granulated sugar B.

Then mix the sugar and vanilla mixture with the sorbitol powder.

Make a small "well" in the mixture and measure the glucose syrup into it, then cover with the same mixture – this way you can easily lift the glucose syrup out later.

Pour the berry purées into a saucepan and heat to 40°C (104°F).

Add the pectin and sugar mixture while stirring.

Continue heating the mixture until it starts to boil, lift out the glucose syrup, and add it to the boil.

When it starts to boil, add the rest of the sugar in three portions, letting it come back to a boil between each addition.

Toss in the split vanilla bean if you want to maximize the vanilla flavor, and cook to 107°C (225°F).

Add the acid mixture (you can also use 9 grams0.317 oz of lemon juice), stir, pour it out, and let it cool.

Then blend it and pipe a little into the shells – about 3 grams per shell.

Ganache

Thaw the frozen strawberries, enough that you can cut them in half without any trouble.

Then place them in the cream and let it steep in the fridge for 24 hours.

Strain out the strawberries and make sure you have 100 grams3.53 oz of "strawberry cream" left – it can end up being more than 100 grams3.53 oz, since the strawberries release water.

Pour the weighed-out cream into a saucepan and add all the sugar types, the cream powder, and the cream flavoring.

Heat to 40°C (104°F) and melt the chocolate to 40°C (104°F) at the same time.

Then blend thoroughly with an immersion blender to achieve a good emulsion.

Once the ganache is at 29°C (84°F), fill the bonbon shells – about 4 grams per shell.

Strawberry Crisp

Melt the white chocolate together with the coconut oil, cocoa butter, and cream powder.

Mortar or blend the freeze-dried strawberries and raspberries (or use ready-made powder).

Mix the berry powder into the melted fat mixture and add the salt.

Pre-crystallize the mixture (not required, but the result will be better) and fill the rest of the shells, about 3 grams per shell – if you've pre-crystallized it, it will be under 29°C (84°F); otherwise, wait until it reaches 29°C (84°F).

Seal the bonbons and enjoy!

Notes