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 approx. 48 bonbons Tools Blender ComponentsHoneycomb 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 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 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 grams (0.88 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 |