Cream Bonbons
Ingredients
Directions
Make the cream
Boil sugar and water 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
- Forms the syrup that crystallizes into the soft, creamy texture of the bonbons.
- Water
- Dissolves the sugar so it can be boiled into a syrup before crystallizing.
The step that matters
Boil without stirring. Stirring during boiling can trigger premature sugar crystallization, producing a grainy rather than smooth cream. Cooking to the feather and soft ball stage sets the sugar concentration that determines how firm the finished bonbons become.
“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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