Ceeam Bonbons
Ingredients
Directions
Prepare the starch trays
Prepare starch trays with desired designs.
Melt fondant in a basin over hot water, stirring constantly until dissolved.
Color and flavor the fondant as desired, then remove from heat.
Pour the fondant into the starch prints and let set overnight.
Add the jelly and fondant layer
Dust off excess starch with a fine brush or bellows.
Make jelly from apples and fill the lower impressions in the starch trays.
Once the jelly is cold, melt more fondant to a cream consistency, color and flavor it.
Fill the impressions over the jelly with the fondant and let set for a few hours.
Dust off excess and place in a pan for crystallizing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fondant
- Forms the sweet candy shell and sets firm to hold the bonbon shape.
- Starch
- Holds the molded impressions and is brushed off, leaving a smooth surface on the candy.
- Apple jelly
- Forms the soft filling inside the fondant shell, adding moisture and fruit flavor.
The step that matters
Pouring the fondant into the starch prints. Fondant must be melted only until dissolved and colored and flavored before removing from heat; overheating can scorch sugar or make it too thin, so it fills the impressions cleanly and sets with a smooth surface.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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