Berlingots

Berlingots

By
From
A la Mere de Famille
Makes
50
Prep
30 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
250g sugar
100g water
50g glucose syrup
natural flavouring, (follow the packet instructions for quantity)
liquid food colouring for sugar, liquid food colouring for sugar

Equipment

Quantity Ingredient
silicone mat
sugar thermometer
rubber gloves

Method

  1. Preparing the candy

    Put the sugar and water in a heavy-based saucepan and bring to the boil. Add the glucose and continue to cook until the mixture reaches 120°C on a sugar thermometer. Add the natural flavouring and continue to cook over high heat until it reaches 162°C. Dip the base of the saucepan in cold water to halt the cooking process.
  2. Making the berlingots

    Divide the sugar syrup into two portions on a silicone mat. Add a few drops of your chosen colouring to one of the portions of sugar. As the sugar cools, make two balls by gathering up each portion onto itself. Be careful, as the mixture will be very hot — we suggest you use gloves!
  3. ‘Pull’ the uncoloured ball of sugar by stretching and folding it over several times — the sugar will become opaque. Roll this portion into a thin sausage and arrange it in a zigzag over the coloured sugar. Roll the sugars together to make a coloured sausage that is striped with white. Keep rolling out the sausage until it measures 5 mm in diameter.
  4. Cut the sausage at 1 cm intervals with a pair of scissors, making a quarter turn in the sausage before each cut to give the berlingots their shape. Allow to cool completely, making sure the berlingots are quite separate. Store away from moisture.

Chef’s tip:

  • If the sugar becomes too hard while rolling, you can briefly reheat it in the oven until it becomes more malleable.
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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