French Chocolate Creams
From The art of sweetmaking (1909).
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A historical recipe
The art of sweetmaking, by Beatrice Manders (1909).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Boil 1 lb.
- sugar with one stick of vanilla and one gill water until it registers 40 deg.
- on the pese sirop.
- Then pour it into a basin, add 1 tablespoonful of cream, and stir until it forms a paste.
- Divide into equal portions, and form into round centres.
- Melt some chocolate in a sugar boiler, add sufficient syrup at 20 deg.
- to bring it to the consistency of thick syrup.
- Dip each ball of cream in the chocolate, take it out with a fork, and lay it on a baking sheet to dry.
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Wooden spoon