Lemon Cassis Bonbons
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Salt2 tbsps
Whole Milk1.666667 cups
Cake Flour2 tbsps
Water1 cup
Light Corn Syrup1 tbsp
Vegetable Oil1 tbsp
Cassis1 tbsp
Meringue PowderDirections:
1
Preheat the oven to 325 degrees F
2
Line a baking sheet with a silpat (a French baking mat) or parchment paper
3
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the sugar until light and fluffy
4
Add the lemon extract, zest, and salt
5
Add the milk, and reduce the speed to low
6
Slowly add the cake flour, and mix until well blended and the dough pulls away from the side of the bowl
7
Remove the dough to a clean work surface
8
Divide the dough in half
9
Roll each half into a log about 14-inches long
10
Cut each log into 14 (1-inch) pieces
11
Roll each piece into a rounded dome
12
Place on prepared baking sheet about 1 1/2-inches apart
13
If dough becomes too soft to handle, chill until firm
14
Bake until bonbons are firm but not colored, 25 to 27 minutes
15
Remove to a rack to cool slightly
16
While still warm, coat with glaze and let set, about 15 minutes
17
Repeat with a second coat of glaze
18
When glaze is set, decorate with royal icing, as desired
19
Let stand until set
20
Place on a rack and store overnight in a cool dry place
21
Store in a shallow airtight container, between parchment paper to prevent sticking
22
In a small bowl, combine confectioners' sugar, water, corn syrup, oil, and lemon extract
23
Stir until smooth
24
Add cassis; stir to combine
25
Using a fork, dip each bonbon in the glaze, turning to coat them completely
26
Place on a wire rack until set, about 30 minutes
27
Yield: enough for about 30 bonbons Combine ingredients in the bowl of an electric mixer fitted with the paddle attachment
28
Beat on low speed until well combined
29
For a thinner consistency, usually used for flooding, add more water
30
A thicker consistency is generally used for further embellishing
31
Mix until icing holds a ribbon-like trail on the surface for 5 seconds when you raise the paddle
32
Yield: about 1 cup