By École Lenôtre
"Together, just like the promise of a go back to early life, allow us to rediscover the flavor 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 provides 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 rules that would aid them greater harness the gourmandise industry. Readers also will find a few chocolatey touches from the Ecole Cacao Barry and poems by way of Isabelle Fabre scattered around the pages in multi-coloured "bonbons".
NOTE: This booklet is written in either English and French.
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Extra resources for Chocolats et Confiserie, Tome 2
Apply the confectioner's meringue to the surface. Ice the top at 3 0 - 3 5 C . Partially coat with Couverture Louvre. o Le nougat pistache Ingrédients 180 g d'amandes blanches 125 g de noisettes 420 g de sucre 125 g d'eau 9o g de glucose 250 g de miel de lavande 50 g de blancs d'oeufs 20 g de sucre 150 g de pistaches 20 g de pâte de pistache 25 g de beurre de cacao Procédé Faire griller les noisettes et les amandes au four, blondes à cœur. Faire cuire l'eau, le sucre et le glucose à 16o°C. Faire cuire le miel à 135°C (démarrer la cuisson du miel lorsque l'eau, le sucre et le glucose sont à 12o°C afin que les deux cuissons se terminent en même temps).
Leave to cool. The next day, cut up to the desired size. Le nougat dur au coriandre Ingrédients 550 g d'amandes brutes 130 g de glucose 300 g de sucre 100 g de miel 150 g de pistaches 5 g de coriandre en poudre Procédé Faire griller les amandes brutes au four, blondes à cœur. Faire cuire le sucre, le glucose et le miel à 165°C jusqu'à obtention d'une couleur caramel et ajouter les amandes grillées, les pistaches et la poudre de coriandre (photo n° 1). Mélanger (photo n° 2), verser immédiatement et étaler sur un marbre légèrement huilé (photos n° 3 et 4) ou une feuille de cuisson Exopat®.
2) Le Barbarie Ingrédients 300 g de figues sèches 160 g de crème liquide 360 g de purée de figue 50 g de miel toutes fleurs 450 g de chocolat de couverture lait 36 % 200 g de chocolat ganache 50 % 200 g de beurre 1 Barbarie Ingredients 300 g dried figs 160 g liquid cream 360 g fig puree 50 g mixed-flower honey 450 g 36% milk couverture chocolate 200 g 50% ganache chocolate 200 g butter A Procédé Hacher très finement les figues et les faire macérer 24 heures dans la crème liquide. Faire bouillir la crème (avec les figues), le miel et la purée de figues.