by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Glaçage au Chocolat/Chocolate Glacé Icing Author: Germaine Recipe type: Icing Cuisine: French Ingredients 3 oz. (90 gr.) semi-sweet chocolate 1 cup (90 gr.) confectioners’ sugar 3 tbsp. (45. gr.) butter 2 tbsp. water Instructions Sift...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Glace Royal Author: Germaine Recipe type: Glaze Cuisine: French Ingredients ½ egg white 1¼ cup (125 gr.) confectioners’ sugar 3 drops lemon juice Instructions Beat the sugar and egg white for a few minutes. Add lemon...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Simple Sirop Pour Fruits en Compote/Simple Syrup for Poached Fruit Author: Germaine Recipe type: Syrup Cuisine: French Ingredients 1 quart water 1 lb. or more sugar (to taste) rind and juice of 1 lemon 1 vanilla bean, cut in half lengthwise...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Simple Sirop pour Entrements/Simple Syrup for Desserts Author: Germaine Recipe type: Syrup Cuisine: French Ingredients 2 cups (500 gr.) sugar flavor: vanilla or liqueur, or coffee extract 2 cups (5 dl.) water Instructions Bring to a boil...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Nougat aux Amandes et Praliné/Almond Nougat and Praline Author: Germain Cuisine: Fench Ingredients 1 cup (225 gr.) sugar 1¼ cup almonds, blanched and chopped 2 drops of lemon juice OR 1 tbsp. glucose or a pinch of cream of tartar...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Caramel Author: Germaine Cuisine: French Ingredients 1 cup (225 gr.) sugar ¾ cup water Instructions In a heavy iron or copper pan bring the water and the sugar to a boil. Now and then brush the sides of the pan with a brush dipped in...
