1 X RECEPE |
3 X RECIPE |
INGREDIENTS |
110 |
GRAMS |
330 |
GRAMS |
CONFECTIONERY SUGAR |
40 |
GRAMS |
120 |
GRAMS |
ALMOND FLOUR |
41.5 |
GRAMS |
125 |
GRAMS |
ALL PURPOSE FLOUR |
1 |
GRAM |
3 |
GRAMS |
BAKING POWER |
111.5 |
GRAMS |
335 |
GRAMS |
EGG WHITES |
60 |
GRAMS |
180 |
GRAMS |
BUTTER (NOISETTE) |
1/3 |
|
1 |
|
VANILLA BEAN |
10 |
GRAMS |
30 |
GRAMS |
TRIMOLINE |
5 |
GRAMS |
15 |
GRAMS |
MEYER'S DARK RUM |
| 1 FOR EACH MOLD.................................... |
FRESH PINAPPLE |
| FOR SPRINKLE ONTO TOP....................... |
MACADAMIA NUTS (CHOPPED) |
- COMBINE AND BLEND ALL THE DRY INGREDIENTS TOGETHER.
USING A PADDLE ATTACHMENT, MIX AT LOW SPEED.
- SLOWLY ADD IN THE EGG WHITES. THE MIXTURE WILL START
TO BLEND AND BECOME A BATTER.
- PLACE THE BUTTER IN A SAUCE POT AND BRING TO THE "NOISETTE
STAGE", ADD IN THE VANILLA AND THE TRIMOLINE. ALLOW IT TO INFUSE
THE VANILLA FLAVOR AND DISOLVE THE TRIMOLINE.
ADD THE BUTTER MIXTURE INTO THE DRY INGREDIENTS AND MIX WELL. ADD IN
THE MEYER'S DARK RUM. ONCE BLENDED, STOP THE MIXING PROCESS.
- PIPE INTO GREASED MOLDS OR SILPAT MOLDS. PLACE SEVERAL
PIECES OF 1/4" X 1/4" CUT PINEAPPLE INTO THE CENTER AND SPRINKLE
THE TOP WITH CHOPPED MACADAMIA NUTS. BAKE AT 200*C. OR 392*F. OVEN,
FOR 8 MINUTES.
If you have recipes that you would like to share please
send any pictures and recipes to: drudman@candymaker.com
Chefs Creations | Sales
& Marketing | From Rena | New
Products
Part of Our Team |
News Bites | Recipes | Retail
Line | Chocolations Index |
