Trouver une recette :

Nougatine

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active

Nougatine recipe

Par gateaupassion.com

For serves 8:

  • 80g hazelnuts
  • 80g almonds
  • 220g caster sugar
  • baking parchment
  • rolling pin
Difficulty: Easy, Prep time: 20 minutes, baking time:10 min. Rest: 0 minutes

A delicious candy to taste and to offer.

  1. Pre-heat oven to 338F.
  2. Grill the fruits in a cooking pan. Remove the skin from the hazelnuts. Leave to cool, then place in a cloth, and crush them with the rolling pin. Check and set aside.
  3. Prepare a sheet of baking parchment of 30X50cm.
  4. Using a sauce pan of 15cm, put the sugar on medium fire until it become golden. As soon as the caramel is golden, throw in the almonds ans hazelnuts, and mix gently with a spatula. Immediately pour onto the sheet of baking parchment, fold the sheet allowing nougatine to be between the two sheets , and roll the dough to 5mm thick, using the rolling pin. The nougatine gets hard when it is cold.
  5. Remove the top sheet, and cut the nougatine into strips. Then wrap around a small roll or pen. If you want to soften the dough, you can easily heat it inside the oven at 330°F.
  6. if you don't want to make a decoration, just let cool and break into pieces to taste like candy.

Bon appétit !

Astuces recettes by Gateaupassion.com

Look at nougatine glacé recipe.

Print Email

Chocolate Truffles

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active
::cck::101::/cck::
::fulltext::
  1. Set the chocolate to melt in a deep bowl over a bain-marie, maintaining the water temperature at no more than 55°.
  2. When the chocolate has melted, add the cream and milk which you have heated but not allowed to boil.  Whisk together till thick and creamy.
  3. Pour carefully into the rectangular mould, lined with baking parchment, smoothing the surface with a spatula if necessary.  Leave to get cold in the mould.  The chocolate will form a crystalline crust.
  4. Cutting out :  using a long knife, cut lengthwise and then widthwise to obtain squares of approximately 2.5cm.  Place on a large tray covered with baking parchment, spacing them slightly to allow the sides to crystallise.  Put in a cool place (10-12°) for 48hrs.
  5. When the chocolates are ready (they will have darkened slightly in colour) you can coat them with sieved cocoa; holding each square by the sides, turn in the cocoa, shaking off the excess as you go. The 48hrs’ drying will stop the chocolates from absorbing the cocoa.  Arrange in presentation boxes.
  6. These delicious melt in the mouth truffles make a great gift.
::/fulltext::
::introtext::

This particular sort of chocolate makes for even more melt in the mouth truffles. Designed to melt more quickly, you can buy it from specialist chocolate makers.

::/introtext::

Continue Reading

Print Email

Almonds and Thyme Crunch

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active

Crunchy bonbons made of toasted almonds with a hint of thyme.

For 20 bonbons :

  • 90g toasted almonds
  • 15cl thyme syrup
  • 60g sugar
  • 2 tsp olive oil
  • 40g icing sugar

Almonds and Thyme Crunch

  1. Toast the almonds and cut in two.
  2. Melt the sugar in a pan with the thyme syrup.  Bring to the boil, then add the almonds, mixing well with a wooden spoon.
  3. Boil for about 10 – 15 mins.  The syrup will thicken and become pale.  At this point, turn off the heat, add the oil and mix well.
  4. Lay small heaps of the mixture on a baking tray lined with baking parchment.  This should be done quickly as the mixture does not take long to harden.
  5. Oil your hands and form the heaps into shapes as you like, then sprinkle with icing sugar.

Image

These sweets will keep for up to a week in a sealed tin.  To be eaten like bonbons with all the added goodness of almonds and thyme.

Print Email

Desserts aux poires

Gâteau aux poires façon tatin

13-12-2012 Hits:4915 Gateaux Administrator - avatar Administrator

C'est un gâteau renversé avec des poires caramélisées.   Pour 8 personnes: Caramel: 100g de sucre Gâteau: 140g de sucre 3 œufs moyens 150g beurre pommade 150g de farine 1/2 sachet de levure 6 poires Abate ou...

Read more

Tarte Poires-Chocolat

26-04-2011 Hits:5218 Tartes Administrator - avatar Administrator

C'est une tarte fine au joli contraste de couleurs.   Pour 6 à 8 personnes: Pour la pâte sablée: 200g de farine 100g de sucre 120g de beurre froid 1 pincée de sel 4 c.à.s de lait...

Read more

Crumble poires en mini-cocottes

26-02-2011 Hits:7495 Crumble Administrator - avatar Administrator

Un vrai délice pour ces fruits bien associés avec les pépites de chocolat. la recette peut bien sûr être présentée dans un seul plat en remplacement des mini-cocottes.   Pour 6...

Read more

Tarte tatin aux poires et son caramel de…

23-01-2011 Hits:6031 Tartes Administrator - avatar Administrator

Ce sont des poires confites dans une sauce au caramel chocolatée, servies sur un disque de pâte à succès.   Pour 6 personnes: Pour la pâte à succès: 60g blancs d'œufs(2 moyens) 40g...

Read more

Charlotte Poires-Chocolat

05-09-2008 Hits:14308 Entremets Administrator - avatar Administrator

Un dessert frais,  délicieusement parfumé à la verveine... Ce gâteau terminera en beauté un repas de fête! Recette de la charlotte poires-chocolat   Ce dessert doit se faire la veille. Pour 8...

Read more

Clafoutis aux poires et ax amandes

03-08-2006 Hits:7258 Clafoutis Administrator - avatar Administrator

Ce dessert se fait en deux étapes: préparation des fonds de tarte la veille, ainsi que la cuisson des poires. Montage et cuisson le jour même.       Ingrédients pour 8...

Read more