By École Lenôtre
"Together, just like the promise of a go back to formative years, allow us to rediscover the style of the 'humbug', the great scent of hot chocolate, the soft smell 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, cakes 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 latest rules that might aid them larger harness the gourmandise marketplace. 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 e-book is written in either English and French.
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Extra resources for Chocolats et Confiserie, Tome 2
5). Leave to cool. The next day, cut up to the desired size (photo no. 6). Bonbon/pâte d'amande/chocolat/orange Ingrédients 150 g de Pâte d'amande 66 % 50 g d'écorces d'orange confites 50 g de Couverture Louvre Procédé AImond paste-orange-chocolate sweet Ingredients 150 g Pate d'amande 66% (almond paste) 50 g candied orange peel 50 g Couverture Louvre Method Mixer la pâte d'amande avec l'écorce d'orange confites. Ajouter Couverture louvre à 40°C. Abaisser à 0,6 cm entre deux feuilles de cuisson Exopat®.
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.
Décadrer et chablonner* le dessus avec du chocolat de couverture noir 66 %. Dès Chestnut ganache honey Ingrédients 150 g de crème liquide 420 g de chocolat de couverture lait 36 % 100 g de miel de châtaignier 70 g de beurre Ingredients 350 g liquid cream 420 g 36% milk couverture chocolate 100 g chestnut honey 70 g butter que le chablonnage est cristallisé et avant qu'il ne durcisse, détailler à la guitare 22,5 x 22,5 mm. Enrober de chocolat de couverture lait 36 % et appliquer une feuille de sérigraphie marbrée chocolat blanc, lait et noir.
Chocolats et Confiserie, Tome 2 by École Lenôtre