Taste Pastries: Alice Medrich Almonds Bittersweet Chocolate
by Sandra
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reprises … mais franchement, cette dame est une fée. The book of Alice Medrich as I have already mentioned several times ... but frankly, this lady is a fairy. Its revenue details each time with a special note on the type of chocolate used and the possible adjustments in the recipe to adopt are real small beads. That whenever a revelation: something in technology, cooking, ingredient titille .. I have only good to say all that I tested his book (and there is already a package!) simple recipes or developed. And these biscuits sticks to taste freshly ground almonds no exception to this rule of originality in simplicity. Under their skin because of extra-fine biscotti they are crispy but not crunchy, these sticks behind a core of sand based which sweetness is awakened by a little salt and notes offset by the slight bitterness of the cocoa Crane: insomma, two cookies in one. Irresistible!
, je vous conseille d’essayer avec des pépites de chocolat miniatures, les mini-gouttes. If you do not have a crane cocoa or chocolate 99% or the magic stick Brigitte, I advise you to try with miniature chocolate chips, mini-drops. The sticks are a little sweeter but complain?
(for approximately 25 sticks) - 110g whole almonds mondées
- 140g flour T55
- 100g sugar
- 1 / 4 cc salt
- 80g butter (or margarine), cut into pieces
- Cs 2 water
- 1 cc vanilla extract
- 2 drops of bitter almond extract
- 35 - 40g chocolate chips or mini-crane drops cocoa or stick Creole
In the bowl of a food processor fitted with the double blade, place the almonds, flour, sugar and salt. Mix all in small pulse until the almonds are reduced to the state of powder. Add the butter into small pieces and mix in the same way, for small pulse until the mixture begins to form a "mass" lumpy.
Mix in a small glass of water, and vanilla extract (or smell) to almonds and pour into the robot by pulsing several times just enough to moisten the dough. Add mini chocolate drops (or the crane or the stick of chocolate crushed Special Brigitte) and jogging a few seconds just enough to be distributed regularly in the mass.
At this stage, the dough is lumpy: we need to gather together to form a compact mass.
Pour the contents of the bowl of the robot on a sheet of aluminum foil placed on the work plan. Collect and paste all the pieces of dough to obtain a homogeneous mass and flexible.
Shape dough into a rectangle 15 cm by 23 and about 1 cm thick (to do this, forming first a rough ball of dough, overwrite the disk with the flat of the hand then rectangular shape by pushing dough with fingertips to stretch to the right size). Close the foil over the dough, wrap it completely as a packet compressing firmly and smooth the surface with the edge of the hand to obtain the flattest surface possible.
Place the rectangle of dough on a flat board or a very cool and save at least 1 h.
The dough can be prepared the day before and keep a cool night.
Preheat oven 5-6 th (170 ° C) 2 plates and garnish baking paper.
With a sharp knife or, better, a pastry cutter to cut out the rectangle of dough on the length in thin slices of 1 cm wide and 15 cm long which are filed as on the baking sheet cut side above (breaker help to transfer the dough sticks on the baking sheet without breaking .. but if that happens, just the glue) making sure to leave a space between them (the sticks' s spread during cooking).
Bake 10 to 12 min by monitoring the end of cooking: the rods have a beautiful blonde color on the surface and to golden edges. Cool on paper transferred to a baking tray or a large grid.
These cookies will keep several days in an airtight container. If you prefer more crunchy, just the soft iron in the oven a few minutes.
Source: Adapted from Bittersweet
Print This Post Copyright © 2007 Sandra
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by Moony
by gillette35
Ca m'a l'air bien bon! Le ptit déj is already far and I sketch well, several even.
by Lili
These little things are air succulent!
by Astrid
Your cookies are delicious air.
I am like you a unconditional Bittersweet. The receipts are simple or complex as desired. And Alice Medrice teaches how really successful, so we can translate its lessons elsewhere.
An example: I made a recipe by Pierre Hermé (his chocolate icing), and the ganache has started to separate. Fortunately, I had read in the book by Alice Medrich rattrapper how a ganache with the method of "mayonnaise". So Medrich helped me achieve Hermé recipe. But hers are excellent too.
by Clo
too crispy I want one!
by Cat
I love anything that is small and if you tell me almonds and Grué "... I craque!
by Gracianne
Oh no, not crunchy, just like that they look perfect. thank you Sandra.
by Lolotte
If they are more sand, I take! In any case, they are beautiful and the photos too!
by samania
They are really tempting these sticks!
by guylaine
A recipe that I will keep trying because they tell me these little sticks!
by ooishigal
very good no doubt!
Your photos are very successful
by annie dedicacessen
"You will believe that it turns into obsessionel my" love "Bittersweet for the book by Alice Medrich that I have already mentioned several times ... but frankly, this lady is a fairy. Detailed revenue each time with a special note on the type of chocolate used and the possible adjustments in the recipe to adopt are real small beads. That whenever a revelation: something in technology, cooking, ingredient titille .. I have only good to say all that I tested his book (and there is already a package!) simple recipes or prepared. "
A few things around, it looks like me talking about you.
and of course, always the same desire to do all all all your recipes. Includes sticks. But my wardrobe screams "nnnnnnnnnnoooooooonnnnnnnnnnn, resists!" ... Already ... sigh ...
by sab
ca have a great and more beautiful
by Choum
This book is very interesting thank you give us some recipes illustrated ... .. These batons are trying ...
by Hilda
Yum, I love this kind of small sticks to chew. I believe I will do, especially since for once I have what it takes the robot with dual blades.
by lory
crack a crunch and ....!
A chewed these sticks! The description that you do and the progress of this recipe promises a real treat!