Sun & Lemon matsrajala.com · free bonbon recipes |
Recipe by Mats Rajala Sharing is caring |
Sun & LemonThe 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 Bonbon mold Cabrellon 6024 — 11g Yield ≈ 96 bonbons · 3 molds of 32 Tools Immersion blender ComponentsLemon PDF AW 0.6974 100 grams3.53 oz pear puree 100 grams3.53 oz lemon puree 10 grams0.35 oz granulated sugar A 2 grams0.071 oz pectin 110 grams3.88 oz granulated sugar B 10 grams0.35 oz glucose syrup (DE40) 4 drops lemon oil Sunflower Seed Duja AW 0.345 Sunflower Seed Praliné 125 grams4.41 oz sunflower seeds 125 grams4.41 oz sugar 0.5 scraped vanilla pod 10 grams0.35 oz sunflower oil Sunflower Seed Duja 260 grams9.17 oz milk chocolate 140 grams4.94 oz sunflower praliné 4 grams0.141 oz sea salt (ground) InstructionsLemon 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 about 3 grams 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 Pre-crystallize the mixture 4 Fill the rest of the shells, about 4 grams per shell, let it crystallize and cap the bonbons. Enjoy! Notes |