Nougatpralinen / 果仁巧克力小点心+Deep-fried Milk(2)炸鲜奶

angelinatan_cn

Nougatpralinen / 果仁巧克力小点心
Nougat is a type of confection made from sugar, honey, and nuts. It is popular throughout Europe. The word “nougat” is French, and it comes from the Latin nux, for “nut.” The two primary variations of nougat are white nougat and brown nougat. White nougat is made with egg whites, so it is lighter, softer, and chewier in texture. Brown nougat is made with caramelized sugar, and tends to be harder and darker in color.







125 ml Whipping cream

250 g Semi-sweet couverture
150 g Nut nougat

30 g Butter
30 g Peanut butter

30 g Almonds, chopped (or hazelnuts)


1. Bring the whipping cream in a small pot to a boil over low heat. Chop the couverture into the smaller chunks and stir into the whipping cream until melted. Turn off the heat and transfer the mixture in a mixing bowl. Add in nut nougat, butter and peanut butter.



2. Set it in a bowl of cold water and whip the mixture until fluffy and cold. Scrape the mixture into a pastry bag fitted with a star tip and pipe into the paper praline forms. Sprinkle the tops with preferred nuts. Cool the praline until set.




Deep-fried Milk(2)炸鲜奶
This sweet treat with coconut aroma has a soft pudding-like center and crunchy shell.  


#Milk Custard:
100 g Cornstarch
300 ml Milk
300 ml Coconut milk

2 tbsp Sweetened condensed milk

1/2 tsp Salt
#Coating:
1 cup German #405 flour
4 tbsp Cornstarch
1 tsp Baking powder
2 tsp Lemon juice
4 tbsp Salad oil
Some water

1. Combine together 250ml milk, coconut milk, sweetened condensed milk and salt in a pot. Set the pot over medium low heat. Don’t bring it to a boil. Dissolve the cornstarch in 50 ml of milk and slowly stir it into heated milk until the mixture is thick and smooth. Spread evenly in a rectangle dish and smooth the surface. Refrigerate until firm.

2. To prepare the coating by mixing flour, cornstarch and baking powder in a bowl. Add in lemon juice, oil and enough water to make a thick mixture. Cut the milk custard into the smaller slices, using wet knife. Heat some oil to 175C/350F. Coat the custard with the prepared mixture and fry until light brown and crunchy. Drain on paper towels. Serve hot with sweetened condensed milk. </ol>



[ 本帖最后由 angelinatan_cn 于 2008-12-21 21:12 编辑 ]

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原帖由 adatyan 于 2008-12-21 21:20 发表
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