Callebaut chef Alexandre Bourdeaux took a close look at what makes the classic nougat so delicious and gave the highly popular sweet treat a spicy upgrade. The Salted Caramel Crispearls™, and delicately roasted pistachios and almonds in his recipe give the chewy delight some pleasantly crunchy accents and a whole new flavour dimension. But the real protagonist in this flavour story is the ginger that turns this nougat into a classic with a surprising twist.Callebaut chef Alexandre Bourdeaux took a close look at what makes the classic nougat so delicious and gave the highly popular sweet treat a spicy upgrade. The Salted Caramel Crispearls™, and delicately roasted pistachios and almonds in his recipe give the chewy delight some pleasantly crunchy accents and a whole new flavour dimension. But the real protagonist in this flavour story is the ginger that turns this nougat into a classic with a surprising twist.Callebaut chef Alexandre Bourdeaux took a close look at what makes the classic nougat so delicious and gave the highly p...
Contenente: 1 Componente
Croccante con Crispearls e zenzero
Ingredienti: Croccante con Crispearls e zenzero
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3.7 ozalbume
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0.9 ozzucchero
Preparazione: Croccante con Crispearls e zenzero
Amalgamare insieme.
Ingredienti: Croccante con Crispearls e zenzero
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7.8 ozacqua
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1.4 lbzucchero
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5.0 ozsciroppo di glucosio DE 40
Preparazione: Croccante con Crispearls e zenzero
sulla miscela precedente.
Ingredienti: Croccante con Crispearls e zenzero
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1.1 lbmiele
Preparazione: Croccante con Crispearls e zenzero
Cuocere a 155°C e versare
Ingredienti: Croccante con Crispearls e zenzero
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11.1 ozCEF-CC-CARAM
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3.7 ozNUN-WN-AL2B
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3.7 ozpistacchi interi tostati
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7.4 oz
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5.6 ozsciroppo di zenzero
Preparazione: Croccante con Crispearls e zenzero
Scaldare a 125°C e versare sulla miscela. Lasciare raffreddare.
Incorporare alla miscela precedente.
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