Strawberry & Matcha matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Strawberry & Matcha Do you dare try this one? Strawberry and matcha is a modern classic! Bonbon mold Cabrellon 17167 — 11g Yield ≈ 72 bonbons · 3 molds of 24 Tools Immersion blender Components Strawberry PDF AW 0.7699 110 grams3.88 oz strawberry purée 7.5 grams0.265 oz lemon purée 11 grams0.39 oz granulated sugar (A) 1.5 grams0.053 oz pectin 90 grams3.17 oz granulated sugar (B) 20 grams0.71 oz sorbitol powder 22 grams0.78 oz glucose syrup (DE40) 2 grams0.071 oz acid mixture 0.5 vanilla pod Matcha Ganache AW 0.7078 200 grams7.05 oz white chocolate 100 grams3.53 oz cream (36%) 10 grams0.35 oz sorbitol powder 18 grams0.63 oz inverted sugar (trimoline) 32 grams1.13 oz glucose syrup (DE40) 4 grams0.141 oz matcha 1 gram0.035 oz sea salt For best results: mix the matcha with the cream thoroughly before doing anything else. I've previously added matcha to the cream and chocolate at the end, which has resulted in lumps. Instructions Strawberry PDF 1 Mix granulated sugar A with the pectin and set aside. 2 Split the vanilla pod 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 a bowl and weigh the glucose syrup into it, covering it with some of the same sugar you put it in - this makes it easy to lift out the glucose syrup afterward. 5 Pour the purées into a saucepan and heat to 40°C (104°F). 6 Add the pectin-and-sugar mixture while stirring. 7 Keep heating the mixture until it starts to boil, then lift out the glucose syrup and drop it into the boil. 8 Once it starts to boil, add the rest of the sugar in three additions. Let it come back to a boil each time you add sugar. 9 Add the split vanilla pod 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 out, and let cool. 11 Then blend and pipe a little into the shells - about 2.5 grams0.088 oz. Matcha Ganache 1 Pour the matcha cream into a saucepan, followed by all the sugars and the salt. 2 Heat to 40°C (104°F), while melting the white chocolate to 40°C (104°F). 3 Blend thoroughly with an immersion blender to get a good emulsion. 4 Once the ganache is at 29°C (84°F), fill the rest of the shells. About 5 grams0.176 oz. 5 Once the ganache has set, seal the bonbons, and then they're ready to enjoy! Notes

Strawberry & Matcha

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Strawberry & Matcha

Do you dare try this one? Strawberry and matcha is a modern classic!

Bonbon mold

Cabrellon 17167 — 11g

Yield

≈ 72 bonbons · 3 molds of 24

Tools

Immersion blender

Components

Strawberry PDF

AW 0.7699

110 grams3.88 oz strawberry purée

7.5 grams0.265 oz lemon purée

11 grams0.39 oz granulated sugar (A)

1.5 grams0.053 oz pectin

90 grams3.17 oz granulated sugar (B)

20 grams0.71 oz sorbitol powder

22 grams0.78 oz glucose syrup (DE40)

2 grams0.071 oz acid mixture

0.5 vanilla pod

Matcha Ganache

AW 0.7078

200 grams7.05 oz white chocolate

100 grams3.53 oz cream (36%)

10 grams0.35 oz sorbitol powder

18 grams0.63 oz inverted sugar (trimoline)

32 grams1.13 oz glucose syrup (DE40)

4 grams0.141 oz matcha

1 gram0.035 oz sea salt

For best results: mix the matcha with the cream thoroughly before doing anything else. I've previously added matcha to the cream and chocolate at the end, which has resulted in lumps.

Instructions

Strawberry PDF

Mix granulated sugar A with the pectin and set aside.

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

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

Make a small well in a bowl and weigh the glucose syrup into it, covering it with some of the same sugar you put it in - this makes it easy to lift out the glucose syrup afterward.

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

Add the pectin-and-sugar mixture while stirring.

Keep heating the mixture until it starts to boil, then lift out the glucose syrup and drop it into the boil.

Once it starts to boil, add the rest of the sugar in three additions. Let it come back to a boil each time you add sugar.

Add the split vanilla pod 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 out, and let cool.

Then blend and pipe a little into the shells - about 2.5 grams0.088 oz.

Matcha Ganache

Pour the matcha cream into a saucepan, followed by all the sugars and the salt.

Heat to 40°C (104°F), while melting the white chocolate to 40°C (104°F).

Blend thoroughly with an immersion blender to get a good emulsion.

Once the ganache is at 29°C (84°F), fill the rest of the shells. About 5 grams0.176 oz.

Once the ganache has set, seal the bonbons, and then they're ready to enjoy!

Notes