Bonbon Almond-paste Bout-cakes
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare the almond paste as described for ornamental rout-cakes.
Roll it out thinly and cut or stamp it into pieces the size of half-crown coins.
Bake and assemble
Bake the pieces on buttered baking sheets at 350°F (175°C) until light in color.
Once baked, stick two pieces together with jam.
Mask the surfaces with more jam and glaze with transparent icing.
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
- Almond paste
- Forms the main body of the bonbon, giving a dense, chewy texture when baked.
- Jam
- Sticks the pieces together and adds sweetness and moisture to the surfaces.
- Transparent icing
- Adds a glossy, sweet finish to the outside of the bonbons.
The step that matters
Baking until light in color. Almond paste is rich in sugar and can darken quickly in the oven. Removing the pieces once they are only lightly colored keeps them pale and prevents bitterness from scorching.
“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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