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

Yield

≈ 48bonbons · as written

As written fills 2 molds of Cabrellon 17167 exactly.

LevelIntermediate

Hands-on1 h

Total1 day

Tools needed

Blender

Keep screen on

≈ 48as written

17167

Components

Honeycomb

50 grams1.76 oz water
240 grams8.47 oz granulated sugar
140 grams4.94 oz glucose (DE40)
60 grams2.12 oz honey
10 grams0.35 oz 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 grams6.17 oz milk chocolate (35%)
75 grams2.65 oz walnut paste
25 grams0.88 oz honeycomb
25 grams0.88 oz pailleté feuilletine crumbs
3 grams0.106 oz sea salt

Instructions

Watch how it's made

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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 grams0.88 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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