Another great program for this weekend.
Meanwhile the Salon du Chocolat in Lille next week, I'm curious to see this. I hope it will be better than the culinary desires that was more than disappointing. (Dare I say no ...)
Another recipe full of chocolate ... I promise that I will soon make salted and especially since the coming week I am forced vacation (yes it exists, I am in training at 3 doctors and they are all on vacation next week so I am technically unemployed!)
To return to the recipe it comes straight from my old book American (the famous book), I just replaced the corn syrup of the original recipe for maple syrup and voila. Finally I take off a little bit of sugar because I think that every bite is at least four lumps of sugar in the mouth.
CAUTION RECIPE TO DO WITH A COOKING THERMOMETER
Ingredients: 400g sugar
180g chocolate 120g of kernels walnut cream 18CL
liquid
6cl maple syrup
6cl whole milk 30g butter
- In a saucepan over low heat, stir with a spoon of sugar, syrup, milk and cream without stirring for 5 minutes (to dissolve the sugar)
- Bring to a boil and boil 1 minute.
- Off the heat add the chocolate gradually until the mixture is smooth, (go easy)
- Return to heat and heat until 115 ° C and then remove from heat
- Place the pan in a bowl of cold water and beat until the fudge the temperature falls to 40 ° C. (About 5 minutes)
- Add nuts
- Pour into a dish with parchment paper and place in the fridge for at least 1 hour
- Can train fudge squares using a
knife - will keep 1 month in the fridge!
PS: I add photos in Polaroid style at the beginning of revenue, it is a test of style! I do not know if it will last.
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