RECIPES
All recipesLimigous
Par Pierre HUBERT
FOR THIS RECIPE
- Limigous is a Breton word for delicacy
- For 900g approximately
- 1 baking plate 40 x 60cm
RECIPE STEPS
1/ Coriander spiced nougatine
INGREDIENTS
- 75g water
- 300g sugar
- 150g glucose
- 5g fleur de sel
- 5g coriander
- 250g sticks of almonds
- 100g pruned pistachios
- 50g butter
Mix the water, the sugar, the glucose in a saucepan to obtain a clear coloured caramel.
Mix the fleur de sel and the coriander together.
Away from the heat, pour the mix of fleur de sel and coriander into the caramel and then the sticks of almonds and the pistachios. Mix thoroughly.
Add the butter cut into pieces and mix again.
Spread the nougatine on a baking plate (40 x 60cm) covered with a sheet of baking paper and leave to cool.
To easily spread the nougatine at a thickness of à ½ cm maximum, put in the oven heated at 140°C for a short moment and flatten it with a pastry roll.
When the nougatine is cold, cut it into pieces of approximately 4 to 6cm, breaking it with your hands.
2/ Chocolate coating
INGREDIENTS
- 2kg black chocolate 70% cocoa or milk chocolate 40% cocoa
Melt two thirds of the chocolate in a bain-marie
Add the remaining third after grating it.
Mix thoroughly.
3/ Finish
INGREDIENTS
Coat the pieces of nougatine completely by dipping them in the melted chocolate, using a fork.
Lay on a baking plate covered with baking paper.
Leave to cool before tasting.
These candies can be kept for several months in an airtight box, away from light and heat.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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