Fondant Glazed Bonbons with Rose Filling are the most delicious and elegant bonbons that I’ve made so far 🙂
Fondant Glazed Bonbons with Rose Filling
They are classic, well known and beloved. Their beautiful appeal far transcends mere nostalgia, because they come from the 17th century, when they were served at the French Royal Court.
They can be made of caramel, nuts or dried fruits. They have a sweet, soft, nice flavored core, coated with a delicate crisp layer of fondant or chocolate.They can be either an elegant treat, an interesting dessert or a fancy gift. I think everybody love bonbons, because they are sweet, colorful and they can bring rainbow on a cloudy day. Their name itself is meant to induce a good feeling, because it came from French „Bon Bon” which means „good, good”.
I love to make glazed bonbons (the Chocolate Peppermint Patties were just wonderful), and for this time I tried rose flavor. I used dried rose buds, rose water and pink color. These Fondant Glazed Bonbons with Rose Filling turned out just wonderful.
Ingredients Fondant Glazed Bonbons with Rose Filling
(for about 30 bonbons)
►For the rose filling
- 350 g confectioner sugar, sifted
- 50 g glucose syrup (or light corn syrup)
- 20 ml rose water
- 50 g butter
- 2 tablespoon dried rosebuds
- a drop of pink gel food coloring
►For the glaze
- 500 g poured fondant
- pink gel food coloring
- white and pink candy melts
Directions Fondant Glazed Bonbons with Rose Filling
Grind the rosebuds using a kitchen mortar and a pestle.
Mix all the ingredients in a bowl until you get a homogeneous and fairly consistent paste (you can add more powdered sugar if necessary). Wrap the paste into a cling film and place it into the refrigerator for several hours (or into the freezer for 30-60 minute) to harden.
When the composition is hardened, discard the plastic foil, divide the paste into equal sized balls and place them onto a kitchen board coated with aluminum foil and dusted with powdered sugar. Put the board (with the balls) into the freezer for at least 30 minutes.
Melt the poured fondant by putting it into a small saucepan over low heat, stirring slowly with a wooden spatula. Be careful not to burn the fondant. Once melted, remove from heat.
Dip each bonbon into the melted fondant and then extract it using a candy dipping fork. Drain the excess fondant and place the bonbon onto a board or a tray, carefully pulling the fork teeth from under the bonbon.
I glazed half of the bonbons in white fondant, then I colored the remained fondant in pink and I glazed the other half of bonbons in pink fondant.
Melt the white candy melts, pour into a paper cone and draw lines on top of the pink bonbons. Do the same with pink candy melts and white bonbons.
Fondant Glazed Bonbons with Rose Filling must be stored in a cool and dry place until served.