BONBONS AU MIEL



250 g (0,55 lbs) caster sugar, 25 g (0,055 lbs) glucose, 1 lemon or 1 cl lemon extract, 7.5 cl water, 2 drops of pastry coloring.

Pour the sugar, glucose, lemon extract and water into an untanned copper saucepan 

Make, boil (until 140°C-284). If you don't have a thermometer, pour 1 or 2 drops of syrup in a bowl of cold water.

 Check if you can mold it. 

Oil a marble.

Pour in the boiling syrup. 

Add a little coloring, incorporate it with a spatula metallic. 

As soon as the berlingots dough is soft and not too hot, stretch it, fold it back until let it be flexible.

 Roll a long sausage 2 cm in diameter cut it with scissors turning the flange a quarter turn each time, in order to obtain a perpendicular section to the first. 

-284 Then separate the cartons. spread them on the oiled marble and let cool.

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