Mar 8, 2011

Selection of pralinés with Ricola Disc

For the Ricola disc:

  • 1 Bag of Ricola candy (Cranberry or Orange / Mint)
  • 1 Silicone baking mat
  1. Heat the oven to 100 C
  2. Blend the candy to a fine powder
  3. Spred about 1 Tablespoon of the powder on the mat - repeat with all the Ricola powder
  4. Be carefull not to place them to close togehter
  5. Heat in oven untill melted - take out and let cool
For the sesame tuile:

  • 125 g sugar
  • 60 g white sesame
  • 35 g white flower - sifted
  • 50 ml fresh orange juice
  • 60 g butter melted
  1. Preheat oven to 180 C
  2. In a bowl mix the sesame, flower and sugar - add the juice and mix again
  3. Add the melted butter
  4. Place small balls of the mixture on a sheet of baking paper - dont place them to close together!
  5. Bake in the oven for 6-9 minutes or until they have a golden brown colour
  6. Take out and let cool
  7. Yields about 30 pces.
For the chestnut / Absinth pralinés:

For the balsamic vinegar pralinés:

For the chili pralinés:

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