Folies de l’écureuil

Folies de l’écureuil

By
From
A la Mere de Famille
Makes
700 g
Prep
90 mins
Photographer
Jean Cazals

For the caramelised nuts

Ingredients

Quantity Ingredient
200g hazelnuts
200g almonds
150g sugar
50g water

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Caramelising the nuts

    Preheat the oven to 160°C. Place the hazelnuts and almonds on a baking tray and roast for 10 minutes. Remove from the oven and allow to cool. Put the sugar and water into a large, heavy-based saucepan and heat to 118°C on a sugar thermometer. Add the almonds and hazelnuts. Stir with a wooden spoon over low heat. The syrup will coat the nuts, then become gritty as it crystallises around them. Continue to mix until the sugar starts to caramelise, but before it completely melts. Tip the nuts out onto a plate and allow to cool. Make sure each nut is separated and dries individually.

For coating

Ingredients

Quantity Ingredient
250g dark chocolate, (70% cocoa)
unsweetened cocoa powder, for coating

Method

  1. Coating the nuts

    To temper the chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  2. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  3. Place the almonds and hazelnuts into a large mixing bowl. Pour some of the chocolate over the nuts in a thin stream, mixing with a spatula at the same time. Wait for the chocolate to start to set before adding more. Keep stirring. To finish, lightly dust the nuts with cocoa and shake to remove any excess.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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