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Sun & Lemon

The first time I tried sunflower seed praliné, I felt like i took a bite of the forest. In this bonbon you'll get to taste that as well, together with some lemon

Components

Lemon PDF - AW 0.6974

  • 200 grams (7.05 oz) pear puree
  • 200 grams (7.05 oz) lemon puree
  • 20 grams (0.7 oz) granulated sugar A
  • 4 grams (0.14 oz) pectin
  • 220 grams (7.76 oz) granulated sugar B
  • 20 grams (0.7 oz) glucose syrup (DE40)
  • 8 drops lemon oil

Sunflower Seed Praliné

  • 375 grams (13.23 oz) sunflower seeds
  • 375 grams (13.23 oz) sugar
  • 1 scraped vanilla pod
  • 30 grams (1.06 oz) sunflower oil

Sunflower Seed Duja - AW 0.3450

  1. 130 grams (4.6 oz) milk chocolate
  2. 70 grams (2.47 oz) sunflower praliné
  3. 2 grams (0.07 oz) sea salt (ground)

Instructions

How It's Made

Lemon PDF

  • Pour the pear and lemon puree into a saucepan
  • Heat to 40°C (104°F) and add granulated sugar A mixed with pectin, stirring constantly
  • When it begins to simmer, add the glucose syrup and bring it to a simmer
  • Add the sugar in three parts, allowing it to boil between each addition
  • Cook the mixture to 107°C (225°F) or Brix 75°
  • Turn off the heat and add a few drops of lemon oil
  • Let cool to room temperature, blend, and pipe a small amount into each bonbon shell

Sunflower Seed Praliné

  • Make a caramel with the sugar, adding the scraped vanilla pod as the sugar caramelizes
  • Pour the caramel on some parchment paper. Let cool
  • Blend the caramel and sunflower seeds until it forms a paste
  • Process the paste in a melanger
  • Add the sunflower oil and continuing until the mixture is smooth

Sunflower Seed Duja

  1. Melt the milk chocolate
  2. Add the sunflower praline and sea salt, and blend well
  3. Temper the mixture
  4. Fill the bonbon shells, let it crystallize and cap the bonbons. Enjoy!