Lemon Caramel Bonbons
Make your bonbons taste like a lemon pie, it’s a combination between a caramel and ganache but it’s so yummy!
Ingredients
Directions
- 1
Add the lemon puree, glucose, butter and granulated sugar to a pan and bring to a boil, cook between 110-112 degrees Celsius, the higher the temperature of your caramel the firmer it will be.
- 2
Cool down the caramel till about 70C and add the white chocolate callets, emulsify and cool down below 28C before filling your shells.
