fbpx
Home Recipes Caramel Apple Bonbons by Chef Kim Conroy

Caramel Apple Bonbons by Chef Kim Conroy

“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair. As a kid I looked forward to the Topsfield Fair every year in Massachusetts – it’s a fun memory from my childhood that I wanted to capture in a fun recipe.”

Yield: about 36 forms (depending on mold size)


Apple Pâte de Fruit

  • 14 g citric acid
  • 14 g water
  • 18 g apple pectin
  • 450 g granulated sugar, divided
  • 500 g apple juice
  • 100 g apple cider vinegar
  • 80 g glucose syrup
  1. Mix citric acid and water together and set aside.
  2. Mix apple pectin with the 100 g of the sugar.
  3. Bring apple juice and vinegar to a boil. Add pectin mixture and bring back up to a full boil, mixing continuously. Add remaining 350 g sugar and the glucose. Cook to 220˚F.
  4. Cast in ¼ sheet pan and allow to fully set.
  5. Cut into ¼” dice and reserve.

Apple Butter

  • 5 apples
  • 100 g granulated sugar
  • 10 g salt
  • Juice of 1/2 lemon
  1. Peel apples.
  2. Combine all ingredients in a pot and cook down over medium to low heat for several hours.
  3. Once apple butter is thickened and has a jam-like consistency, remove from heat.
  4. Blend in Vitamix until fully smooth.

Apple Caramel

  • 200 g granulated sugar
  • 50 g heavy cream
  • 50 g unsalted butter
  • 100 g apple butter
  • 10 g salt
  • 1 vanilla bean
  • 7 g apple cider vinegar
  1. Bring sugar to golden caramel.
  2. Remove from heat. Deglaze pot with cream and butter.
  3. Add apple butter and remaining ingredients. Allow to fully cool.

Apple and White Chocolate Ganache

  • 200 g heavy cream
  • 100 g apple butter
  • 1 tsp ground cinnamon
  • 10 g salt
  • 400 g white chocolate
  1. Heat cream, apple butter, cinnamon and salt to a boil. Pour over white chocolate; blend with an immersion blender until chocolate is fully incorporated. Pour into piping bags and allow to fully cool (about 30 minutes).

Final Assembly

Tempered white chocolate, for casting shells and capping

  1. Cast white chocolate shells.
  2. Fill ¼ of each mold with the apple caramel. Place a cube of the pâte de fruit in each mold. Fill with ganache. Allow ganache to crystalize overnight.
  3. Cap molds and allow to crystallize. Unmold.

About Kim Conroy

Pastry Chef of 2 Michelin-starred Lazy Bear in San Francisco at 26 years old, Kim Conroy began her career at 17 as a part-time pastry prep cook at French restaurant Banq in Boston, followed by two years at Boston’s fine dining restaurant Clio, training with Monica Glass. After moving to San Francisco, she was part of the opening team for Petit Crenn, and was promoted to Pastry Chef there within six months. Constantly learning and striving for personal growth, Conroy joined Lazy Bear in March 2017 as a Pastry Sous Chef, and by August of that year had been named Head Pastry Chef.

Guest Author
Guest Author
Pastry Arts Magazine welcomes guest authors to share their knowledge and insights in a variety of categories. To become a guest author, visit our contributor page for more information.

LATEST ISSUE

LATEST PODCAST

MOST POPULAR

LATEST RECIPES

Quick Prep Cheesecake

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: 16 servings Graham Cracker Crust 675 g graham cracker crumbs 50...