Description
I represent to your attention the sweets that love in our family. A variety of toppings fresh and tasty. The recipe for the pistachio paste borrowed from French pastry chef Pierre Herme.
Ingredients
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Chocolate milk
380 g
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Pistachios
112 g
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Brown sugar
106 g
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Almonds
28 g
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Water
130 ml
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Figs
100 g
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Prunes
60 g
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Walnuts
60 g
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Raisins
100 g
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Essence
1 piece
Cooking
For making candy you will need the following ingredients. The number of ingredients listed for the preparation of 30 candies. The volume of one cell for candy is 20 ml. Dried fruits rinse. To prepare the nuts.
Pistachio and almond pour boiling water for 10 minutes. To drain the water. Now they are easy to peel, gently squeezing two fingers on each nut.
Brown sugar (50 g) and water (100 ml) boil the syrup until bubbles.
Pour syrup over the prunes and let stand 30 minutes.
Raisins and figs cut into pieces, add a couple of tablespoons of sugar syrup, which soaked prunes and crushed with a blender to a soft paste.
I have a form for 15 chocolates, so for the first batch, take half of the chocolate. To bring the 190 gr of chocolate to seed method. Ie melt in a water bath for 3/4 of the chocolate until t=45 C. to Remove the chocolate from the heat and enter the remains of the chocolate. Knead with spatula until t=29-30 C (chocolate should be homogeneous).
To coat the walls of the cells chocolate with kornetika or brush. Gently tap the form on the table to remove air bubbles and put into the refrigerator for a few minutes to harden chocolate.
To prepare the pistachio paste you need to grind the nuts. This can be done with a blender, coffee grinder or grinder. Mix ground nuts.
In a saucepan with a thick bottom to cook thick sugar syrup (56 g sugar and 30 ml of water), stirring constantly.
The hot syrup immediately pour over ground walnuts, add 1 tablespoon of cold water and knead the pasta by hand. It will be very elastic and sticky. Add one drop of almond essence. It is important not to overdo it, otherwise it will overwhelm the pistachio flavor.
Fill cells form up to half of the pistachio paste, slightly pressing fingers.
Fill an extreme number of cells prunes with walnuts, the average number of cells per layer of pistachio paste to spread the paste of figs, the remaining number of cells to spread a paste of raisins.
Again to bring the remaining chocolate, stir with spatula until t=29-30 C and to cover the candy on top of a thin layer of chocolate. Gently tap the table form. Put in refrigerator to harden for 20-30 minutes.
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