These beautifully crafted duck egg bonbons are a showstopper, inside and out! With a charming, speckled blue shell, zingy blackcurrant pâte de fruit, and a silky peanut butter ganache filling, they’re as fun to make as they are to eat.

How to Make PB&J Duck Egg Bonbons

We used Smooth 55mm Egg Mould (SMP3548) to make 16 half eggs, but you can use any praline mould you prefer.

Ingredients

For the Shell

• Mona Lisa Brown E Free – SCR447
• Tiffany Blue – SCR1150A
• Mona Lisa White – SCR473
• Callebaut 823 – SCC1521

For the Pâte de Fruit

• Blackcurrant Ravifruit (SCF0853A) - 200g
• Invert sugar (SCA107) - 20g
• Granulated sugar (for the pectin) - 50g
• Pectin (SCA132) - 2g
• Sugar - 160g
• Tartaric Acid (SCA134) - 8g solution

For the Peanut Butter Filling

• Peanut Paste (SCF0540A) – 200g
• Valrhona Ivoire (SCC5200) – 175g
• Cocoa Butter (SCC1413) – 25g

Method

1. Prepare your moulds: Fleck the inside with Mona Lisa Brown E Free coloured cocoa butter and allow to set. Spray the moulds with thin layers of Tiffany Blue, followed by White. Leave to set, then shell with tempered Callebaut 823 milk chocolate.
2. Make the pâte de fruit: Warm the blackcurrant purée with invert sugar to 80°C. Mix pectin with the first portion of sugar and slowly whisk into the purée. Bring to a boil, then gradually add the remaining sugar in 3-4 parts so that the mixture doesn’t cool, before heating to 104°C. Stir in tartaric acid at the end. Transfer to a bowl and leave to set in the fridge before blending until pipeable.
3. Make the peanut butter ganache: Melt Valrhona Ivoire and cocoa butter, then stir in peanut butter until smooth and glossy. Allow to cool to piping consistency.
4. Assemble: Pipe a blob of pâte de fruit into each shell cavity. Pipe in the peanut butter ganache on top, leaving space to cap.
5. Seal the bonbons: Back with a final layer of tempered Callebaut 823. Leave to crystallise, then unmould and enjoy!

Enjoyed this recipe? Try it with your favourite jelly flavour and nut butter for a custom PB&J bonbon!