Walnut Duja matsrajala.com · free bonbon recipes |
Recipe by Mats Rajala Sharing is caring |
Walnut DujaCreamy walnut duja with crispy honeycomb and pailleté feuilletine. Bonbon mold Cabrellon 17167 — 11g Yield ≈ 48 bonbons · 2 molds of 24 Tools Blender ComponentsHoneycomb 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 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 InstructionsHoneycomb 1 Pour the water into a saucepan, followed by the granulated sugar, glucose, and honey. 2 Cook to 150°C (302°F) or until you get a golden color - the caramel should NOT be too dark. 3 Add the baking soda and stir, then pour into a mold lined with baking paper and let set. 4 Blend 25 grams0.88 oz into a powder and store in an airtight container. Walnut Duja with Crisp 1 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. 2 Mix to a homogeneous mass, temper it (not required, but so much better), and fill the entire shell with the mixture. 3 Let set, seal the bonbons, and enjoy! Notes |