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              巧克力焦糖栗子

              这些迷人的巧克力焦糖栗子制作方式非常简易,相信在节庆派对时可以让你的宾客留下深刻印象。这是蓝带主厨独特的配方,你可于 Le Petit Larousse du chocolate 珍藏版找到此食谱。

              份量: 12
              准备时间: 45 分
              12 个回形针

              食材配方

              • 12 整罐的糖浆栗子
              • 50 g 黑巧克力
              • 250 g 砂糖
              • 60 ml 水
              • 50 g 蜂蜜

              制作方式

              前一天:

              在碗上置放一个架子沥干栗子水分。

              隔天:

              1. 黑巧克力切碎。烤焙纸不上不沾垫

              2. 将12个回形针拉直,在一边最尾端留弯勾。将拉直的部分插入沥干的栗子里。

              3. 将砂糖,水,蜂蜜置放于平底锅中,烹煮至温度达到114°C,离火。慢慢加入切碎的巧克力,搅拌至滑顺。将不沾烘焙烤纸置放于工作台上,上头摆放距离桌面约20公分高左右的架子。将栗子沾取焦糖巧克力后吊挂于网架上,冷却约15分钟。当冷却后,滴落的焦糖将呈现一条尾巴。

              These stunning chocolate caramel-coated chestnuts, which are extremely simple to make, are sure to impress your guests during festive season parties. This unique recipe by Le Cordon Bleu Chefs can be found in Le Petit Larousse du chocolat – Collector’s Edition.

              Serves: 12
              Preparation time: 45 minutes
              12 paper clips

              Ingredients

              Principal ingredients
              • 12 whole tinned chestnuts in syrup
              • 50 g dark chocolate
              • 250 g sugar
              • 60 ml water
              • 50 g mild honey

              Method

              The day before: place a rack over a bowl and drain the chestnuts.

              The next day: Chop the dark chocolate. Line a baking sheet with baking parchment.

              Straighten 12 paper clips, leaving a hook at one end. Insert the straight part of the paper clips into the drained chestnuts.

              Place the sugar, water and honey in a saucepan and cook until the temperature of the mixture, registers 114°C on a cooking thermometer; remove from the heat. Add the chopped chocolate gradually; stir until smooth. Place the baking parchment lined baking sheet on the work surface and position a rack 20 cm above it. Dip the chestnuts into the chocolate caramel and hook them onto the rack for about 15 minutes until cold. When cooling, the caramel will drip forming a tail.

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