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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

MMats Rajala

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 Duja

AW 0.345

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

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

Instructions

Watch how it's made

Lemon PDF

1

Pour the pear and lemon puree into a saucepan

2

Heat to 40°C (104°F) and add granulated sugar A mixed with pectin, stirring constantly

3

When it begins to simmer, add the glucose syrup and bring it to a simmer

4

Add the sugar in three parts, allowing it to boil between each addition

5

Cook the mixture to 107°C (225°F) or Brix 75°

6

Turn off the heat and add a few drops of lemon oil

7

Let cool to room temperature, blend, and pipe a small amount into each bonbon shell

Sunflower Seed Duja

Sunflower Seed Praliné
1

Make a caramel with the sugar, adding the scraped vanilla pod as the sugar caramelizes

2

Pour the caramel on some parchment paper. Let cool

3

Blend the caramel and sunflower seeds until it forms a paste

4

Process the paste in a melanger

5

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!