Description
Les calissons d'aix-en-Provence... Feel kind of magical music in these words... But did you ever look into the eyes of the French cuisine?? Yes, Yes, Yes! - it is the almond shape of the female eyes have the famous sweets of the southern French town of AIX-EN-Provence! Other possible, less romantically-minded, people see them as diamonds and boats, or the leaves of the birch, but they all, without exception, are sure of one thing - calissons incredibly delicious... And even though the traditional shape of these sweets recalls the women's eyes, but it also symbolizes their main ingredient is almonds. Almonds should not be less than 30%, and possibly more, so much tastier! Recipe taken from the French website (for the translation I thank my daughter Natalie). And the history of our family with that wonderful French delicacy, you will learn from a recipe.
Ingredients
-
Flour almond
150 g
-
Candied
150 g
-
Sugar
150 g
-
Water flower orange
3 Tbsp
-
Waffles
3 piece
-
Powdered sugar
150 g
-
Egg white
1 piece
-
Lemon juice
3 tsp
Cooking
Prepare the required products. I had the candied melon (as called for in the original recipe) and dried fruit of dogwood. But, according to the recipes, you can also use dried apricots, candied orange and any other fruits or a mixture thereof.
If you have almond flour, you lucky and you can skip this step. I took a almond, poured it on for 10-15 minutes in boiling water and then very easily and quickly cleansed skin. Dry it in the microwave for 3-4 minutes at intervals of 30 seconds and required stirring. Then grind into flour in a coffee grinder along with sugar.
With melon candied, I was unlucky when trying to first put on a waffle shortbread dough and the icing, and then cut out the shape... unfortunately the glaze or smeared on the product or crumble when cut after drying... And so after repeated debugging of manufacturing technology at home, I was left with the candied fruits of dogwood. Wash and grind in a food processor along with orange water, which you have candied fruit in a viscous homogeneous mass. This can be done in a conventional meat grinder with fine screen. Orange water I have also prepared the homemade way, i.e. put the zest from 1/2 orange 3 tablespoons of boiling water and insist to cool.
To connect these two masses together, and carefully, patiently knead first with a spoon and then with hands into a uniform batter, thick and slightly shiny. The dough should just slightly stick to hands.
To take tins of biscuits and cut parts for our future candy. I found this form, which is similar to real calisson, but only larger than required by the norms of French chefs, and you can take any form that you like. Instead of leaves of rice Matza (which is required on the original version of the recipe, and which we do not find the afternoon with fire), on the lower layer of calissano I adapted the finished thin wafer cake.
Put the dough in our molds with a layer no thicker than 1cm ( slightly wetting your hands with cold water), and closing the second leaf from the cake, gently press and squeeze calisson out of shape.
To do this, until you run out of dough. I had 14 pieces of such candy.
To prepare Royal icing. To do this, beat with a mixer protein from 1 egg with the icing sugar and lemon juice. Beat until the mixture becomes shiny and smooth.
A small silicone spatula to apply the icing on top of our future calissano, trying to avoid water stains on the sides, and leave about 1 hour on the table to the frosting is slightly dry.
To turn on the oven at 130-140 degrees. Put the pan of candy in the oven for 10-15 minutes, open the door!! Bake, watching that the glaze has not changed its color and remains the same white. cool and you can enjoy the exquisite taste of these sweets!! If there is one food that melts in your mouth, then this CALISSON...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.