Download Chocolats et Confiserie, Tome 2 by École Lenôtre PDF

By École Lenôtre

"Together, just like the promise of a go back to adolescence, allow us to rediscover the style of the 'humbug', the great scent of hot chocolate, the gentle 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 might support them higher harness the gourmandise industry. Readers also will find a few chocolatey touches from the Ecole Cacao Barry and poems through Isabelle Fabre scattered around the pages in multi-coloured "bonbons".

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

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Additional resources for Chocolats et Confiserie, Tome 2

Example text

Dans une bassine en cuivre, porter à ébullition la rhubarbe et les grains de cassis puis ajouter le sucre et la pectine. Écumer les impuretés et toute la mousse. Cuire à 116°C ou 73 % Brix. À la fin de la cuisson, ajouter l'acide tartrique. Verser immédiatement en pots de verre puis fermer avec un couvercle, retourner le pot pour bloquer l'air dans le bas du pot. Cette action ferme hermétiquement le pot en produisant une sorte de sous vide lorsque la confiture refroidit. Confiture tomate/citron vert Ingrédients 800 g de tomate verte (ou rouge) épépinée et mondée 1 000 g de sucre cristal zeste de 3 citrons verts 80 g de jus de citron vert 25 g de pectine 4 g d'acide tartrique Procédé Dans une bassine en cuivre, faire cuire la pulpe de tomate avec le zeste et le jus de citron.

Place a frame 8 mm thick on the coated sheet and leave to crystallise. Pour the ganache into the frame and leave it to crystallise for 10 hours. Remove from the frame and coat the top with 6 6 % dark couverture chocolate. 5 cm. Coat with 6 6 % dark couverture chocolate (photo no. 1). Decorate with a small sheet of decorating chocolate (see photo no. 2 and p. 5 3 , volume 1). La Menthe fraîche Ingrédients 300 g de lait concentré 10 g de sucre inverti 10 g de glucose 45 g de thé vert 60 g de menthe fraîche /00 g de chocolat de couverture lait 36 % 100 g de chocolat de couverture noir 66 % yo g de beurre Procédé Faire bouillir le lait, le sucre inverti et le glucose.

Pour the ganache into the frame and leave to crystallise for 10 hours. Remove from the frame and coat the top with 6 6 % dark couverture chocolate. 5 x 30 mm. On a sheet of guitar paper, pipe out small drops of dark couverture chocolate and sprinkle a few saffron pistils on top. Leave to crystallise. Coat the interiors with 6 6 % dark couverture chocolate and apply a chocolate "drop" sprinkled with saffron pistils (photo no. 1). Le Licorie Ingrédients 100 g de sucre 80 g de glucose 300 g de crème liquide 10 g de café lyophilisé 250 g de beurre salé 280 g de chocolat de couverture noir 66 % 230 g de chocolat de couverture lait 36 % 15 g de suc de réglisse 6 gouttes d'arôme naturel de réglisse 3 gouttes d'arôme naturel d'anis Procédé Faire cuire le sucre, le glucose et la crème à 105°C.

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