Chocolats et Confiserie, Tome 2

By École Lenôtre

"Together, just like the promise of a go back to youth, allow us to rediscover the style of the 'humbug', the nice odor of hot chocolate, the soft odor of a caramel" (Marcel Derrien and Philippe Bertrand) Combining culture and innovation, the Ecole Lenôtre offers volumes of candy and chocolate-based recipes, venturing into contrasts of flavours, fabrics and textures. From vintage, strange or unique ganaches, to chocolate flans, muffins within the dish, moulded candies, through "bouchées", bars, nougats, pralines, candied end result, drops and marshmallows, artisan confectioner-chocolate makers will discover a resource of recent principles that may aid them higher harness the gourmandise industry. Readers also will find a few chocolatey touches from the Ecole Cacao Barry and poems by means of Isabelle Fabre scattered around the pages in multi-coloured "bonbons".

NOTE: This book is written in either English and French.

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Three) till crystallisation. clean mint elements three hundred g condensed milk 10 g invert sugar 10 g glucose forty five g eco-friendly tea 60 g clean mint seven hundred g 36% milk couverture chocolate a hundred g sixty six% darkish couverture chocolate yo g butter Le Citron vert Ingrédients a hundred and twenty g de crème liquide zeste de 2 citrons a hundred g de jaunes d'œufs two hundred g de sucre semoule a hundred and twenty g de jus de citron vert a hundred ninety g de beurre 450 g de chocolat de couverture fifty five percent Procédé Faire bouillir los angeles crème et le zeste des citrons. Blanchir les jaunes d'œufs avec le sucre et y verser l. a. crème.

Remuer vivement et verser immédiatement le sucre cuit sur l. a. meringue au miel. Ajouter les end result secs tièdes, les pistaches, los angeles pâte de pistaches puis le beurre de cacao dans los angeles meringue. Mélanger puis débarrasser* immédiatement dans un cadre en inox de 1,2 cm de haut entre 2 feuilles azyme. Laisser refroidir. Le lendemain, découper à l. a. taille désirée. Pistachio nougat components a hundred and eighty g white almonds one hundred twenty five g hazelnuts 420g sugar one hundred twenty five g water ninety g glucose 250 g lavender honey 50 g egg whites 20gsugar one hundred fifty g pistachios 20 g pistachio paste 25 g cocoa butter procedure Toast the hazelnuts and almonds within the oven until eventually golden to the center.

Roll out a few mild gianduja within the body and tender to the sides (photo no. 1). depart to crystallise for 30 min. upload a moment body three mm thick to the 1st. Roll out a few fondant gianduja in it and soft to the sides (photo no. 2). depart to crystallise for 30 min. Repeat those operations respecting the subsequent order: gentle gianduja, fondant gianduja, mild gianduja, pistachio gianduja (photo no. 3), mild gianduja (photo no. 4), fondant gianduja, mild gianduja. go away the whole lot to crystallise for five hours.

1) (to hinder the temperature of the sugar from losing less than 11o°C, pour at the cream in or 3 stages). Stir promptly with a spatula whilst blending. Recook the combination to recuire l'ensemble à 121°C. Couler l'appareil dans un cadre inox de 1 cm d'épaisseur sur une feuille de cuisson Exopat® (photo n° 1). Laisser refroidir (photo n° 2), marquer avec un découpoir à caramel (photo n° three) et couper en carrés de three cm x three cm (photo n° 4), puis emballer chaque caramel individuellement. 121°C. Pour it right into a stainless-steel body 1 cm thick on an Exopat® cooking sheet (photo no.

Laisser cristalliser encore 10 heures puis prélever délicatement les liqueurs de l'amidon, les brosser doucement à l'aide d'un pinceau et les réserver. zero zero liqueur right into a sizzling starch field first marked with an imprint. Sift scorching starch excessive of the liqueurs, then go away to crystallise for three hours. disguise the starch field with a lid, then placed the other way up. go away to crystallise for one more 10 hours then eliminate the liqueurs delicately from the starch, brush them lightly and put aside. sweet Procédé de deuxième méthode (la plus utilisée) Faire cuire le sucre et l'eau à 1o6°C ou seventy four % Brix ou three four Beaumé.

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