Intermediate1 day totalNuts

Walnut Duja

Name: Walnut Duja
Prep time: 1 h
Total time: 24 h
Yield: 48 bonbons
Cuisine: Swedish
Ingredients: 50 (1.76 oz) grams water; 240 (8.47 oz) grams granulated sugar; 140 (4.94 oz) grams glucose (DE40); 60 (2.12 oz) grams honey; 10 (0.35 oz) grams baking soda; 175 (6.17 oz) grams milk chocolate (35%); 75 (2.65 oz) grams walnut paste; 25 (0.88 oz) grams honeycomb; 25 (0.88 oz) grams pailleté feuilletine crumbs; 3 (0.11 oz) grams sea salt

Creamy walnut duja with crispy honeycomb and pailleté feuilletine.

MMats Rajala

Recipe Details

Bonbon moldMats' mold

Cabrellon 17167

11 g per bonbon0.39 oz · 24 cavities

Recipe yields approx.48 bonbons

LevelIntermediate

Hands-on1 h

Total1 day

Tools needed

Blender

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Components

Honeycomb

50 (1.76 oz) grams water
240 (8.47 oz) grams granulated sugar
140 (4.94 oz) grams glucose (DE40)
60 (2.12 oz) grams honey
10 (0.35 oz) grams baking soda

Mats' note

Make a smaller batch if you're comfortable with that. We only use 25 grams (0.88 oz).

Walnut Duja with Crisp

AW 0.391

175 (6.17 oz) grams milk chocolate (35%)
75 (2.65 oz) grams walnut paste
25 (0.88 oz) grams honeycomb
25 (0.88 oz) grams pailleté feuilletine crumbs
3 (0.11 oz) grams sea salt

Instructions

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Honeycomb

Pour the water into a saucepan, followed by the granulated sugar, glucose, and honey.

Cook to 150°C (302°F) or until you get a golden color - the caramel should NOT be too dark.

Add the baking soda and stir, then pour into a mold lined with baking paper and let set.

Blend 25 grams (0.88 oz) into a powder and store in an airtight container.

Walnut Duja with Crisp

Melt the milk chocolate, add the walnut paste, and add the honeycomb in crumbs, followed by the pailleté feuilletine crumbs, and finally the sea salt.

Mix to a homogeneous mass, temper it (not required, but so much better), and fill the entire shell with the mixture.

Let set, seal the bonbons, and enjoy!

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