The Pétrin

I still do not know when the index of this blog will finally be up to date (very soon I hope!), But what I am fairly certain is that there will be a section devoted to gluttony that I appreciate the point of use to all sauces: caramel!
Foam decoration, in sauce, candy, with cake, confectionery, bisque, for dessert, ice ... ask my friend Google pending the index, if you like you will also be filled!
If I add another of my sins cute, the chocolates, you will soon understand why I did not resist in this unusual recipe for peanut brittle discovery last year and conducted on the spot (yes, I am always much faster to achieve the revenue to publish them!). Unusual, because if I knew well the crunchy almonds or hazelnuts, I had never heard of peanut brittle anglosaxon - yet as popular and classical holiday season that our Provençal nougat noir - which is traditionally prepared and attractively packaged to be delivered.
A year later, I again with the same recipe that works even without cooking thermometer, but this time I gave you!

(approximately 900g for peanut brittle)

Generously oil the bottom of a baking sheet or if you have one, a marble at least 60 cm.
Weigh and measure all your ingredients before starting to be ready to be incorporated at the time.

Note: I used whole unsalted peanuts I removed the skin because it roughly does not bother me. You can use peanuts or mondées monder yourself by roasting in the oven for 5 to 10 min 5 th (150 ° C) and rubbing between your fingers when they are warm.

In a large thick-bottomed saucepan, add water, corn syrup and sugar and mix. Ask a saucepan over medium heat and cook for 10 to 12 min stirring occasionally until all the sugar is dissolved and forms a clear syrup.
Once the syrup begins to boil, increase the power of fire and continue cooking without mixing for about 10 min or until the syrup reaches 130 ° C (stage large ball).
Then add peanuts and stir gently to distribute the mixture. Continue cooking without mixing for several minutes up to 150 ° C (broken big time), then remove from heat.
Add butter pieces and vanilla, mix until butter is completely melted, then add salt and baking. Combine caramel become thick and sparkling for the mix and pay without waiting on the back plate of sweets: the preparation goes a little over a surface of 40 cm. Sprinkle a little fleur de sel (optional).

Once the caramel is still warm, begin to take a little (just 1 min after having been paid), the support surface with an oiled metal spatula to flatten and level the surface. If you have silicone gloves, use them to flatten the surface as finely as possible by pressing either the surface or (more traditional) making caramel extremities.

Allow the caramel to cool completely before breaking into irregular pieces.

The peanut brittle will keep in an airtight container for several days.

Source: Adapted from a recipe by Flo Braker

Delicate, elegant, luxurious, refined, high-end ... so many laudatory adjectives for cuteness just made up from only two ingredients: chocolate and cream.
Their secret, chocolate of superior quality and a heart of ganache and creamy melting for a wide range of possibilities: liquor, alcohol, fruit puree, praline é, dried fruits, herbs and aromatic plants decorate the ganache just nestled in the heart of a envelope sometimes tempered chocolate, or cocoa powder, almonds or pistachios crushed, coconut .. a true waltz!
More than a recipe, it is a methodology developed by the Pastry Chef Yossi Bill that I propose to share to succeed the very essence of truffles: a soft and velvety ganache.

(for approximately 40 truffles)

de préférence (conduit mieux la chaleur). Finely chop chocolate and place in a bowl, preferably stainless steel (conduit heat better).
Prepare the pistachio if they are simply peeled, blanch 30 seconds in boiling water, drain and rub them in a cloth to remove the skin. Chop coarsely with a knife or a robot. Book.
Heat cream in a small saucepan until small bubbles appear around the edges then pour over chocolate. , mélanger d’abord au centre du bol en dessinant de petits cercles: le chocolat fondu dans la crème forme une émulsion onctueuse et satinée. With a wooden spoon, mix first at the center of the bowl by drawing small circles: the chocolate melted in cream form an emulsion smooth and silky. ). Continue to mix the emulsion central gradually widening circles around the edges to incorporate all the chocolate (if the mixture has cooled while remaining pieces of chocolate, whole, put the bowl over a bain - married a few seconds). Once all the pieces of chocolate are melted, continue to mix gently for a minute, not more not to lose the emulsion. Book.

In a small bowl, work the butter with a wooden spoon until it has the consistency of ointment. Add the butter slowly to the ganache, which must already have a little thickened and stir with wooden spoon the butter is completely incorporated into the ganache as a cream, it does not melt.
Then add the rum and then mesh around 65g minced pistachios while continuing to mix for the emulsion that remains smooth.

). Place the bowl in the refrigerator 10 to 15 min to cool the preparation (to prepare the truffles the next day, it is advisable to cover the bowl with plastic wrap and keep at room temperature).

With the help of 2 teaspoons coffee, remove the ganache and place in small piles on a baking sheet lined with parchment paper. Place in refrigerator for 1 hour: preparing to become firm.

Meanwhile, place the crushed pistachios on a baking sheet of paper or just on paper towel.

Remove the cold plate and shape the truffles by rolling between the palms of his hands together to form smooth balls. Roll each ball after another on the minced pistachios in demanding that the entire surface is covered. Place coated truffles on the baking sheet and refrigerate about 1 / 2 hours.
Place the truffles in small boxes to serve.

These truffles can be stored for a few days in the refrigerator in an airtight container (to avoid condensation). To serve, it is recommended to leave the box for 1 hour before the truffles back slowly at room temperature.

Sources: based on the technique of Bill Yossi and Chocolate, Donna Hay, Ed Hachette