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Published by Weldon Owen
Distributed by Simon & Schuster
Table of Contents
About The Book
Sara Aasum Hultberg, Sweden’s 2014 Pastry Chef of the Year shares her best recipes for candy, modern delights and classics with butter, cream, sugar, chocolate, nuts and berries. With easy-to-follow instructions and delicious recipes, these treats are equally great to either savor at home or share as gifts.
Sara Aasum Hultberg gathered her best recipes for toffee, fudge, brittle and other treats, all accompanied by stunning, full-color photos. Savor modern delights with a twist such as toffee bark, French nougat filled with marconamandlar and licorice toffee with the hint of lime. She also shares her best secrets about the techniques and tools for a successful candy making.
Content:
How I choose my ingredients
The little pastry school
Good cooking tools
Recipes
Sara Aasum Hultberg gathered her best recipes for toffee, fudge, brittle and other treats, all accompanied by stunning, full-color photos. Savor modern delights with a twist such as toffee bark, French nougat filled with marconamandlar and licorice toffee with the hint of lime. She also shares her best secrets about the techniques and tools for a successful candy making.
Content:
How I choose my ingredients
The little pastry school
Good cooking tools
Recipes
Excerpt
Milk Chocolate Truffles With Caramelized Nuts
14 oz (360 g) milk chocolate
1¾ oz (1/2 stick; 50 g) butter
¾ cup (200 ml) whipping cream
2 tablespoons honey
Caramelized nuts:
7 oz (200 g) roasted macadamia nuts
¼ cup (50 ml) honey
½ teaspoon fine salt
* Makes about 35 truffles
Pre-heat oven to 355°F (180°C). Coarsely chop the nuts. Mix them with the honey and salt in a bowl and then spread them out on a baking sheet lined with baking parchment. Toast in the oven for about 8 minutes; remove from oven and let cool.
Coarsely chop the milk chocolate. Cut the butter into small pieces. Put the chocolate and butter in a mixing bowl.
Mix the cream and honey in a saucepan, bring mixture to boil, and then pour over the chocolate mixture. Stir the mixture with a spatula until smooth and process with an immersion blender if necessary. Cover, with plastic wrap directly on the surface of the truffle, and leave at room temperature for a least 6 hours to set.
Process the caramelized macadamia nuts until finely chopped. Place the nuts on a plate.
Roll the truffles into balls and then roll the balls into the nuts, completely covering each.
14 oz (360 g) milk chocolate
1¾ oz (1/2 stick; 50 g) butter
¾ cup (200 ml) whipping cream
2 tablespoons honey
Caramelized nuts:
7 oz (200 g) roasted macadamia nuts
¼ cup (50 ml) honey
½ teaspoon fine salt
* Makes about 35 truffles
Pre-heat oven to 355°F (180°C). Coarsely chop the nuts. Mix them with the honey and salt in a bowl and then spread them out on a baking sheet lined with baking parchment. Toast in the oven for about 8 minutes; remove from oven and let cool.
Coarsely chop the milk chocolate. Cut the butter into small pieces. Put the chocolate and butter in a mixing bowl.
Mix the cream and honey in a saucepan, bring mixture to boil, and then pour over the chocolate mixture. Stir the mixture with a spatula until smooth and process with an immersion blender if necessary. Cover, with plastic wrap directly on the surface of the truffle, and leave at room temperature for a least 6 hours to set.
Process the caramelized macadamia nuts until finely chopped. Place the nuts on a plate.
Roll the truffles into balls and then roll the balls into the nuts, completely covering each.
Product Details
- Publisher: Weldon Owen (August 2, 2016)
- Length: 112 pages
- ISBN13: 9781681881171
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- Book Cover Image (jpg): Caramel, Fudge, Toffee & Brittle Hardcover 9781681881171
