Dessert - Taste & Flavors

DESSERT


by Chef Jean Makary


by Chef Jean-Baptiste Priolet


by Chef Mouhamad Haidar

[vc_row css=".vc_custom_1522058213074{margin-top: -60px !important;}"][vc_column][vc_column_text] DESSERT [/vc_column_text][vc_empty_space height="15px"][vc_column_text] CHOCOLATE PRALINE LOLLIPOP [/vc_column_text][eltdf_separator type="normal" position="center" color="#b3b3b3" width="102" thickness="1" top_margin="15" bottom_margin="15"][vc_column_text] BY CHEF CHARLES AZAR [/vc_column_text][vc_column_text] Serves 5| Prep/cooking 55 mins [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/6"][vc_empty_space height="20px"][/vc_column][vc_column width="2/3"][vc_single_image image="38074" img_size="full" alignment="center"][/vc_column][vc_column width="1/6"][vc_empty_space height="20px"][/vc_column][/vc_row][vc_row][vc_column width="2/3"][vc_column_text css=".vc_custom_1492089539461{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 0px !important;}"] INGREDIENTS [/vc_column_text][vc_row_inner][vc_column_inner width="1/2"][vc_column_text css=".vc_custom_1593618010863{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}"] 125 g water 60 g sugar 85 g coconut shredded 5 g lemon zest 100 g hazelnuts paste 85 g milk chocolate 100 g slice almonds 750 g milk chocolate [/vc_column_text][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=".vc_custom_1550577148904{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}"][/vc_column_text][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_column_text css=".vc_custom_1492089556392{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 0px !important;}"] PREPARATION [/vc_column_text][vc_row_inner][vc_column_inner][vc_column_text] Boil water and sugar; mix with coconut shredded, slightly roasted in the oven on baking sheet and plate at 150° C until a golden color. Cool to room temperature. Gently melt the chopped chocolate in the microwave at a temperature of 35°c. Then mix all the ingredients. Pipe into a mold of silicone and let harden in the refrigerator for about 30 mins. Roast the almonds in the oven at 150°C until a light caramel color, cool to room temperature. Chop the chocolate and melt it in a micro-wave. Stir vigorously, repeat this step until your preparation reaches 29/30°C, then add the roasted almonds. Prick each rocher with a lollipop stick and dip them in the chocolate-almond mixture, place them on a stand to crystallize at room temperature. [/vc_column_text][/vc_column_inner][/vc_row_inner][vc_empty_space height="20px"][/vc_column][vc_column width="1/3"][vc_empty_space height="27px"][vc_widget_sidebar sidebar_id="latest-dessert-recipes" el_class="backgroundwidget"][vc_widget_sidebar sidebar_id="banners"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] [/vc_column_text][/vc_column][/vc_row]


by Safran du Liban


by Fatina Daher

No comments

LEAVE A COMMENT