Download E-books Chocolats et Confiserie, Tome 2 PDF

By École Lenôtre

"Together, just like the promise of a go back to adolescence, allow us to rediscover the flavor of the 'humbug', the nice odor of hot chocolate, the delicate 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 culmination, drops and marshmallows, artisan confectioner-chocolate makers will discover a resource of latest rules that might aid them higher 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.

Show description

Read or Download Chocolats et Confiserie, Tome 2 PDF

Similar Cookbooks books

Ultimate Potato Book: Hundreds of Ways to Turn America's Favorite Side Dish into a Meal (Ultimate Cookbooks)

Potatoes as a prime path? that is correct, the last word Potato publication strikes the flexible potato to the guts of each meal. Bruce Weinstein and Mark Scarbrough provide up major path classics equivalent to Shepherd's Pie, Cod brownies, and Chili Fries, in addition to a few unbelievable new principles - Lasagna (potatoes substitute the noodles), Enchiladas, and Twice-Baked Potatoes with bacon, asparagus, and Cheddar.

Exciting Food for Southern Types (Penguin Great Food)

Pellegrino Artusi is the unique icon of Italian cookery, whose mythical 1891 publication technology within the Kitchen and the artwork of consuming good outlined its nationwide delicacies and remains to be a bestseller this day. He was once additionally a passionate gastronome, popular host and significant raconteur, who stuffed his books with tasty recipes and rambunctious anecdotes.

Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More!

Rachael Ray's monstrous Orange e-book via Rachael Ray"In the ten years due to the fact she served up her first 30-minute mealùand hundreds of thousands of delectable dinners laterù Rachael Ray has discovered almost all there's to understand approximately getting an exceptional tasting meal at the desk in

The Martha Stewart Living Cookbook: The New Classics

A culinary treasure, The Martha Stewart residing Cookbook—The unique Classics turned an integral reference whilst it used to be first released. Now, years later, comes its spouse quantity, The Martha Stewart dwelling Cookbook—The New Classics, along with an index for either volumes and collects greater than 1,200 of the best-of-the-best recipes that experience seemed in Martha Stewart residing journal due to the fact 2000.

Additional resources for Chocolats et Confiserie, Tome 2

Show sample text content

Mélanger délicatement, chinoiser* et laisser reposer 12 heures. Verser dans des moules Flexipan® de diamètre désiré et de 1 cm d'épaisseur. Faire cuire sur grille dans un 4 à 1oo°C pendant forty min. Laisser refroidir et congeler. Pour réaliser l. a. ganache, faire bouillir le lait, l. a. crème et le sucre inverti. Verser sur le chocolat râpé, mélanger, laisser refroidir à 35°C et ajouter le beurre en pommade. Utiliser aussitôt. process For the crème brûlée, boil the milk and make an infusion with the vanilla pod. combine the egg yolks with the sugar until eventually white. Cool the infusion with the chilly cream and pour onto the deepwhite egg yolks. combine delicately, pressure via a chinois and depart to leisure for 12 hours. Pour into Flexipan® moulds of the specified diameter and 1 cm thick. prepare dinner on a rack in a1oo°C oven for forty min. go away to chill and freeze. To make the ganache, boil the milk, cream and invert sugar. Pour onto the grated chocolate, combine, go away to chill to 35°C and upload the softened butter. Use instantly. Montage Dans un fond de tarte en pâte sablée cuit à blanc, disposer un palet de crème brûlée vanille encore congelé en le collant avec un peu de ganache. Lisser au ras de los angeles tarte avec los angeles ganache chocolat, puis passer au froid. Finition Réaliser un « grillage » en pâte sablée et le cuire jusqu'à obtention d'une belle color blonde. Le laisser refroidir, le saupoudrer de sucre glace et le disposer sur l. a. tarte. Au centre, décorer d'un petit éventail en chocolat (voir p. fifty six, tome 1). meeting In a sable pastry tart base, blind-baked, organize a disc of stillfrozen vanilla creme brulee utilizing a bit ganache to stay it down. delicate the chocolate ganache to the sting of the tart, then installed a chilly position. end Make a few "latticework" from sable pastry then cook dinner to an enticing golden color. go away to chill, sprinkle with icing sugar and organize over the tart. within the centre, beautify with a small chocolate fan (see p. fifty six, quantity 1). Gomme pour praline* Ingrédients eighty g de gomme arabique en cristaux a hundred g d'eau Procédé Mettre les ingrédients à fondre ensemble à l'étuve et utiliser le lendemain. Gum For praline* parts eighty g gum arabic in crystals a hundred g water procedure position the materials jointly in a drying oven to soften and use the next day to come. Praline de Montespan Ingrédients 500 g d'amandes brutes grillées 1 000 g de sucre cristal 350 g d'eau two hundred g de glucose 12s g de pâte de cacao S g de vanille liquide Q. S. de colorant rouge Procédé Faire griller les amandes dans un 4 à 170°C jusqu'à l'obtention d'une couleur blonde à cœur et les réserver. Faire un sirop avec l'eau, le sucre et le glucose, puis le diviser en 6 events égales (200 g). Disposer les amandes encore chaudes dans une bassine en cuivre et verser ta première partie du sirop, cuite à n 6 ° C . Mélanger à l. a. spatule pour faire masser, puis sabler* (veiller à ce que chaque amande soit bien enrobée de sucre). Passer les amandes sur un crible* pour enlever l'excédent de sucre. Renouveler five fois cette opération en ajoutant à chaque fois 25 g de pâte de cacao, de los angeles vanille et du colorant rouge.

Rated 4.89 of 5 – based on 32 votes