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PETITS FOURS MARTINIQUE

 PRALINE_BARS

 FINANCIERS

 SABLES

 GINGERBREAD

 WALNUT_MACARONS

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  PRALINE BARS

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 WALNUT_MACARONS

 

Nougatine:

500 g Sugar (wet sand)

300 g Sliced Almonds, lightly roasted

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Bring sugar and water to a medium caramel. Add almonds. Roll between two silpats. Cool completely, and then grind in Robot Coupe. Store in freezer.

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Base:

2 lb Gianduja

1 ½ C Feuilletine

½ C Nougatine

2 T Grape seed Oil

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Melt chocolate, and then add in remaining ingredients. Quickly pour into half sheet tray lined w/ plastic wrap.

Smooth the top with an offset spatula.

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Chocolate Glaze

2# Vahlrona chocolate

1 c Cream

1 c Corn syrup

½ c Grape seed

½ c Glucose

1 c full fat milk

½ qt Heavy cream

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Bring the 1 cup of cream, oil, corn syrup, and glucose to a boil. Pour the liquid over the chocolate and mix in the Hobart with a whisk. While mixing add the milk and the last of the cream. When cool add to air tight containers.

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 Financier cookies

PRALINE_BARS

 FINANCIERS

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1 pound

10oz icing sugar

9oz Ground almonds

10 ½ oz All purpose flour

1 pound 10 ½ oEgg whites

1pound 5oz Butter

 

Combine the first three ingredients in a mixing bowl after straining them.

Add gradually the egg whites. Finally add the butter melted.


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 Vanilla Sablé

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| gateau Breton | petit_beurre | sweet_dough |

 

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600g Butter

200g Salted butter

320g 10x Sugar

80g Yolks

2 Vanilla beans

900g Flour

 

Bring the butter and the yolks to room temperature.

Cream the butter, yolks, vanilla, and the sugar just bind together. Add the flour and gently fold. Scale at 5oz pieces and roll into tubes.

Cook 350 degrees for 5 – 8 minutes.

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 Gingerbread

more of Gingerbread

| cookies | houses | ice_cream  |

 

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 WALNUT_MACARONS

 

424g sugar

172g brown sugar

177g butter

2 eggs

2/3c molasses

630g flour

4tsp ground ginger

1tsp nutmeg

2tsp cinnamon

4tsp Baking soda

1tsp Salt

 

Lightly paddle sugar, brown sugar and butter.

Add eggs one at a time scraping often.

Add molasses and mix.

Sift dry ingredients then add in two additions.

Refrigerate then weight 5oz roll into tubes.

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walnut macaroons

more macarons

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600 g. walnuts

1200 g. 10x sugar

90 g. cocoa powder


540 g. egg whites

180 g. 10x sugar

 

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Finely grind pecans in food processor with some of the (1200 g.) 10x sugar. place in a large bowl.

Sift remaining 10x and cocoa on top, then mix.

Make a meringue with whites and the 180 g. 10x. don’t over beat.

Fold together, purposely deflating some of the air beaten in.

Pipe out, let sit 5- 10 minutes, then bake at 325f. low fan for 7 minutes.

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