Models of Honey in Paris (Photo: Sharon Heinrich) I was a. Marshmallows and a. Skewers. So we waited for Lag B'Omer, or any other occasion where you can organize a bonfire shell horizons classroom. Course apart from convergence around shell horizons the campfire was fun in itself, was a culinary aspect usually included snacks, potatoes thrown into the fire and highlight, Honey of a shocking omission the name, impaled well long wooden sticks grilled him warmly flames and melted into mouths. were so young and innocent, connoisseurs all was irrelevant when we were served sweet soft and this warm and happiness was so great and pure. later on, when the fires were no longer part of my life, I did not understand how you can enjoy this candy until I discovered the world of Hkonfisri French did not dare taste it.
Gift packaging marshmallows, anyone? (Photo: shell horizons Sharon Heinrich) marshmallows, or French shell horizons GUIMAUVE (Gooimob) is one of the most favorite candy in France. This candy snack caught our eyes cheap and simple, is considered one of the most important works of art in Hkonfisri shell horizons (sweets) French, along with qualitative caramel, nougat, Hklison and Hmrlmdot (PATE DE FRUITS). The name Honey, march for plant origin - Melo MARSHMALLOW served as the traditional recipe ingredients. Like quite a few raw materials, served march for - Mello past as a drug, when light qualities used it for sore throats. Today, the use of animal gelatin marshmallows therefore not suitable for vegetarians (but if you try to prepare it with marshmallow plant).
Dessert shell horizons Patisserie integrated fashion the marshmallow (Photo: Sharon Heinrich) in a large French patisserie Socoltri, you will find next to the desserts and chocolates are also a variety of sweets. These syndicated under the title Konfisri. Make no mistake, Konfisiir is professional shell horizons in every respect, just as Chocolatier is a separate professional pastry. However, there are many chocolatiers many who Ftisiirim chef training in Hkonfisri thus expanding the range of products they produce. In 2013, increased and made annual chocolate salon in Paris, and put underneath the field Hkonfisri. Thus, alongside the best chocolate producers in France and Europe, have introduced shell horizons their products even chocolate bars Artizinliim (manual shell horizons production) to the industrial candy makers.
Kingdom of Sweets in Paris (Photo: Sharon Heinrich) marshmallows I see Paris all day, stopping, looking, trying again and again to understand the secret of this sweet spongy cloud. Marshmallow sold usually barley, but more recently tend to incorporate it into desserts part of an attempt to introduce different flavors and textures of French shell horizons patisserie, a prime example of this is the patisserie dessert marshmallow shell horizons fairy Bee and Sarah. It was a magical shell horizons shop where I arrived late, (post coming soon) made me realize Slmrshmlo deserve its own post. Saturday morning, glass jars filled with sweets of various kinds staring into the street from the large window, waiting for curious kids cease not to overcrowd the store. French mother explains to the child that he could choose just one sweet, that's how it is in Paris, All Petite. Child debating and deliberating, trying to convince his mother very politely maybe two, but the French did not even leave room for debate, either. Slightly disappointed shell horizons but still politely, choose kid Gooimob large square dimensions pulled a large jar using forceps. Noise opening and closing jars addictive and for a moment it seemed that this orchestra of percussion incredibly sweet.
Ready to whip? (Photo: Yaron Albalak) or post, then post a recipe, which is a collaboration with one of my favorite people on my Facebook Feed. Yaron Albalak is a virtual friend, we met through my blog and add up the responses mutual relations Facebook messages every now and liked many. Whenever songbook up a picture of one of his creations, I know that before going to a work invested, accurate and especially complex. Yaron has always impressed me in his ability to get his hands products that seem to have been prepared by a professional pastry shell horizons chef that occupation. It should shell horizons be noted that as of now field bakery's shell horizons hobby Yaron, who works in a completely different, but I can assure you that you will hear him when he opened his own place. Meanwhile the Yaron and I decided to treat you the recipe for marshmallows by hand, and if you follow the recipe religiously, you are guaranteed a lovely result of homemade candy comme il faut (French, right). Dark chocolate marshmallows Ingredients: For the syrup: 220 g sugar 70 g glucose or corn syrup 75 g water mixer: 100 g glucose 16 g gelatin marinated in 80 g water until gelatin reversible solid bloc. 100 g dark chocolate 63% fine dissolved in a mixture of half a cup of powdered sugar and half a cup of cornstarch special tools needed for recipe: thermometer, Ring Square size 18X18X3 fat canola oil and placed on a cookie sheet slightly oily canola oil Honey flavored dark chocolate (Photo: Yaron Albalak)
Preparation: 1. Boil the syrup Materials pot temperature of 110 degrees, use a thermometer. Two. Parallel mixer bowl place 100 g glucose and gelatin. Three., Add the boiling syrup mixer bowl and whisk rapidly until the mass reaches a maximum temperature of 35 to 40 degrees (7 min bullying). Four. Minute before the end of foaming (no more), when the temperature approaches the desired temperature, add the melted chocolate. Continue beating at medium speed for about a minute, until you reach the desired temperature. Five. Using parchment, pour the mass into herring and surfaces. Six. Sprinkle the mixture mass of powdered sugar and cornstarch. Seven. Leave the mass minimum of 3 hours (preferably overnight) in herring, to retrieval of marshmallow and cut. Eight. Releasing the marshmallow Mehring, using a sharp knife cut into cubes and sprinkle powdered sugar mixture and cornstarch. Nine. Taste and texture of marshmallow boast appam after day, store in a cool and dry for 5 to 6 days. It is also possible to produce at home (Photo: Yaron Albalak) shell horizons
Sharon Heinrich, confectionery, culinary lover, photography and writing. After years of work and
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