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By École Lenôtre

"Together, just like the promise of a go back to adolescence, allow us to rediscover the style of the 'humbug', the great odor of hot chocolate, the soft smell 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, cakes within the dish, moulded goodies, through "bouchées", bars, nougats, pralines, candied culmination, drops and marshmallows, artisan confectioner-chocolate makers will discover a resource of latest rules that may aid them larger 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 booklet is written in either English and French.

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For the pistachio giandura, soften the cocoa butter and upload it to the duja, mix and warmth the full mix to 40°C. paintings to a temperature of 30°C. upload the pistachio paste, first softened with the soya oil. meeting Coat a sheet of cooking paper with couverture chocolate on the right operating temperature. position a body three mm thick on most sensible of this and depart to crystallise. Roll out a few gentle gianduja within the body and delicate to the perimeters (photo no. 1). go away to crystallise for 30 min. upload a moment body three mm thick to the 1st. Roll out a few fondant gianduja in it and gentle to the perimeters (photo no. 2). go away to crystallise for 30 min. Repeat those operations respecting the next order: mild gianduja, fondant gianduja, gentle gianduja, pistachio gianduja (photo no. 3), mild gianduja (photo no. 4), fondant gianduja, mild gianduja. depart the whole lot to crystallise for five hours. get rid of from the body, coat cristallisé et avant qu'il ne durcisse, détailler à los angeles guitare 15 x 37,5 mm (photo n° 5). Enrober partiellement avec du chocolat de couverture noir sixty six % (photo n° 6). and go away to crystallise. while the coating has crystallised and ahead of it hardens, form with a guitar to fifteen x 37. five mm (photo no. 5). in part coat with sixty six% darkish couverture chocolate (photo no. 6). Le Sésame Ingrédients one hundred fifty g de beurre de cacao one hundred fifty g de chocolat de couverture lait 36 % 560 g de pâte de sésame 440 g de praliné noisette (recette p. forty eight, t. 1) Q. S. de graines de sésame entières légèrement grillées Procédé Mélanger le praliné avec l. a. pâte de sésame. Ajouter le beurre de cacao et le chocolat de couverture fondus. Faire chauffer l'ensemble à 45°C. Tabler* et mettre* à aspect à 30°C. Chablonner* une feuille de papier cuisson de chocolat de couverture noir sixty six % à element. Poser un cadre de eight mm d'épaisseur sur l. a. feuille chablonnée et laisser cristalliser. Abaisser l. a. masse pralinée dans le cadre, lisser à l'aide d'une règle et laisser cristalliser pendant five heures. Décadrer et chablonner le dessus de chocolat de couverture noir sixty six percent. Dès que le chablonnage est cristallisé et avant qu'il ne durcisse, détailler à los angeles guitare 22,5 x 22,5 cm. Enrober de chocolat de couverture noir sixty six % et décorer de four characteristics de fourchette. Sesame elements a hundred and fifty g cocoa butter one hundred fifty g 36% milk couverture chocolate 560 g sesame paste 440 g hazelnut praline (recipe p. forty eight, vol. 1) S. Q. evenly toasted entire sesame seeds technique combine the praline with the sesame paste. upload the melted cocoa butter and couverture chocolate. warmth the combination to 45°C. paintings to a temperature of 30°C. Coat a sheet of cooking paper with a very good layer of 6 6 % darkish couverture chocolate on the right operating temperature. position a body eight mm thick at the lined sheet and depart to crystallise. Roll out the praline mass within the body, gentle with assistance from a ruler and depart to crystallise for five hours. get rid of from the body and coat the pinnacle with 6 6 % darkish couverture chocolate. once the coating has crystallised and prior to it hardens, form with a guitar to 22. five x 22.

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