By Julien Merceron
Loved À l. a. Mère de Famille confectioneries are a venerable Parisian establishment. This, their first cookbook after greater than 250 years in company, is as tempting and beautiful because the shop's bewitching screens. With the sides of the e-book dyed an excellent orange and a canopy that includes a fascinating candy-shop window and richly embossed lettering, this is often probably the most attractive cookbooks you've ever visible. within, all of the ninety five recipes for traditional confections has been lovingly photographed. For the house candymaker continually searching for new and higher formulas—and for bakers of all ability levels—this is an entire selection of recipes for À los angeles Mère de Famille favorites, from tarts to marshmallows to ice lotions and extra.
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Additional resources for À la Mère de Famille: Recipes from the Beloved Parisian Confectioner
I bought some bonbons for my mother and fell in love with the store. WHEN DO YOU VISIT THE STORE? WHAT IS YOUR GREATEST INDULGENCE? A glass of Champagne. 3 WHAT KIND OF TREATS DO YOU LIKE TO SHARE? Lemon cake. It’s delicious, but too big to eat myself! 4 THE TREAT YOU ENJOY ALONE? Caramels! THE MOST ROMANTIC TREAT? WHAT DOES À LA MÈRE DE FAMILLE REPRESENT FOR YOU? I think eating well is a very serious thing. 7 DESCRIBE A PERFECT MOMENT LINKED TO A TREAT FROM À LA MÈRE DE FAMILLE. The time I tasted all of the flavors in the store.
As the chocolate melts, allow the temperature of the mixture to fall to the cooling temperature. Reheat the chocolate to the “using temperature” (see below) over the saucepan of simmering water. To check the temper of the chocolate, dip the point of a knife into it—the chocolate should set quickly and evenly at room temperature. When working with tempered chocolate, make sure you keep it at “using temperature” or the chocolate will lose its temper. DARK CHOCOLATE Melting temperature: 120°F Cooling temperature: 85°F Using temperature: 90°F MILK CHOCOLATE Melting temperature: 115°F Cooling temperature: 80°F Using temperature: 90°F WHITE CHOCOLATE OR COLORED CHOCOLATE Melting temperature: 105°F Cooling temperature: 80°F Using temperature: 85°F The techniques of Julien Merceron 46 - CHOCOLATES - prali n e paste MAKES ABOUT 2 CUPS PREPARATION TIME 1 HOUR 13/4 cups almonds or hazelnuts, or a mixture of both 1 cup plus 2 tbsp sugar TOASTING THE NUTS Preheat the oven to 325°F.
Milk CHOCOLATE CONSUMPTION. . . . Impossible to stop! 1 5 9 13 In the afternoon, when I want a coffee and some bonbons. I visit without fail every time I’m in France. Champagne and, above all, chocolate. Tradition, and the highest quality possible. 2 6 THE MOST AMUSING TREAT? 10 I went there with my wife one cold January day. I bought some bonbons for my mother and fell in love with the store. WHEN DO YOU VISIT THE STORE? WHAT IS YOUR GREATEST INDULGENCE? A glass of Champagne.