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From the time that I mention here is my recipe for pink pralines. I have tried to present pralines, as they really are made in the Lyon region. Given the significant cost of these little demonic things, it will be much cheaper to make yourself. You can keep them in an airtight container for long. The only thing for the real pink pralines, add sugar three times (unless you have a rotating tank pralines) It's not at all complicated or time consuming if it has the air . I find it rather amusing and relaxing it: then blend and we can think about things ... 1000 A small passage in the oven to dry them well and they will be ready to serve in moult recipes !!
Place a third of the sugar, 150g is a large frying pan with a little water (to soak) and a few drops of red dye. You can also take a powdered dye, it will need a knife edge.
On one side you have dry fruits and other sugar that does not stick, there like sugar pink powder. Leave it to partially melt it adheres kappesberg to hazelnuts and almonds.
Replace the pink sugar with the remaining 150g sugar in a saucepan with the dye and water. Melt it all and bring to 124 C. Place the chocolates in the pan, then mixing, add the syrup at the right temperature.
Last operation: put chocolates in the oven at 70 C for 45 minutes to dry. You can then keep a long time in an airtight container to sample as is, or use them in fabulous recipes come ...
Thank you for sharing and both detail kappesberg this recipe: the darlings personally I had stayed in the mix dried fruits and sugar that does not stick. I fucked myself harness. Thank you. January 28, 2015 5:39 p.m.
I am really disappointed because it is a myth Pralines everyone talks about it as an exceptional thing, but in doing this are simply darling or praline sugar found in the carnival festivities !! decorate a vulgar coloring !! I expected a much more structured preparation and ingredients! kappesberg anyway you taught me something !! Your chocolates are made. January 29, 2015 1:01
So that was great! I never imagined that it could itself be the same! Thank you Bernard. What would it take for them to be brilliant like the ones you buy? January 29, 2015 1:21 p.m.
It is true that it is a kind of darling all pink, a recipe that made me think of pistachio macaroon, kappesberg when preparing your pistachio praline. As against a bugnes when a recipe or acacia flower fritters? : P Because I have my own family recipes kappesberg but I would bis black what happens with your experience! January 30, 2015 11:32 p.m.
We can not do at random in the kitchen, a thermometer is essential! Regarding 124 C, or more precisely the temperature range between 124 C and 134 C, this is the stage of cooking Gros ball stage. And I think I responded well (: February 9, 2015 5:14 p.m.
Hello, I hesitated, I dared and I succeeded. In my next realization, I will use a wok. I think the almonds and hazelnuts will be easier to move and enroberont especially sugar. Here will be less efficient than rotating tub but here approaches the hemispherical copper basin used by confectioners to the fairgrounds. Anyway, Confectionery again. Sincerely, Jean-Michel 71 February 13, 2015 3:40 p.m.
Hello Bernard, is it normal to not have sugar that does not stick to the end of the first step? I continue without kappesberg pink sugar in the pan but I doubt as a ... February 16, 2015 11:45
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