Cream Bonbons
Ingredients
Directions
Make the fondant
Boil sugar and water in a saucepan without stirring until it reaches between the feather and soft ball stage.
Remove from heat and let cool slightly.
Add flavoring and rub the mixture to a cream against the sides of the pan with a wooden spoon.
Shape and coat
Roll small pieces of the cream into round or oval balls.
Drop the balls into powdered sugar and set aside to harden.
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
- Sugar
- Sugar dissolved and boiled forms the syrup that is worked into a soft, creamy crystalline mass.
The step that matters
Rubbing the syrup to a cream. The syrup must cool slightly before it is rubbed. Rubbing while it is still too hot keeps it runny, while waiting too long makes it set too hard to work. Rubbing the cooled syrup against the pan sides encourages fine sugar crystals, which gives the smooth, creamy texture of the finished bonbon.
“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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