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Berlingots

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. 1/2 lb. new sugar
  2. 1/2 Ib. not cleaned almonds
  3. Absinthe
  4. 2 lbs sugar
  5. a clove of vanilla
  6. Water
  7. Cut
Contains Tree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cook sugar ‘“ at crack ’’ for glazing some petits fours and when a certain quantity remains, very good berlingots can be prepared.
  2. Perfume with some mint or absinthe, colour them with some vegetal green and pour them on an oiled marble, with the also oiled fingers, work it (when it is not too warm), in rendering it long and ploying it at different times, until it is sufficiently malleable.
  3. Make a sausage, size of finger, well regular, then cut it with the scissors in small pieces.
  4. Pralines.
  5. — 1/2 Ib.
  6. not cleaned almonds, 2 lbs sugar in pieces, a clove of vanilla.
  7. Select nice almonds which are wiped, bake “ at large bowl ”’, 1/2 Ib.
  8. sugar with the vanilla and pour the almonds, stir all with spatula, on the side of fire, until the sugar “‘ turns ’’ and whites over the almonds and when sort of sand is formed in the bottom of basin.
  9. Then pour the almonds in a sieve with large holes for eliminating the dust of sugar;
  10. put this in a basin with 1/2 lb.
  11. new sugar, vanilla and some water, then cook the second sugar “ at blow.” Separate the almonds which are pasting and when the syrup is ready, put the almonds in the basin and turn them with the spatula, always in the same sense.
  12. Each cooking of sugar is called : ‘‘ donner une charge.’’ The same operation is done until the pralines are sufficiently large, but in never putting a weight of sugar exceeding the initial weight of almonds (i.
  13. e.
  14. 1/2 Ib.
  15. in this case).
  16. 2 lbs of sugar can be exceeded if very large pralines are wanted.
  17. When 4 “ charges’ are obtained, the smaller are selected and some sugar is recooked with carmine for giving a ‘‘ charge’ with red sugar and in this way white and red pralines are obtained.
  18. The important thing is to recognize the degree of sugar cooking.
  19. For obtaining them brilliant, cover them with Arabic gum and dry them “ in stove ” (a I’étuve).

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
  • Wooden spoon
  • Spatula
  • Sieve