Atelier Confectionery

Atelier Confectionery

By
Yasmin Othman
Contains
106 recipes
Published by
Hardie Grant Books
ISBN
9781742708683
Photographer
Lisa Linder

Create confectionery like a professional! 100 delicious recipes for bonbons, licorice, caramels, fruit jellies, marshmallows, meringues, marzipan, truffles, chocolate bars, and much more…

In this book

  1. Ingredients
    1. Read this Chapter
  2. Equipment
    1. Read this Chapter
  3. Sweets and candies
    1. Read this Chapter
    2. Hard crack stage
    3. Boiled sweets: tangy apple, wild strawberry, tropical pineapple
    4. Blackcurrant lollipops
    5. Betise de cambrai
    6. Roudoudou
    7. Espresso candy
    8. Tangerine lollipops with sherbet
    9. Honeycomb
    10. Cotton candy
  4. Toffees
    1. Read this Chapter
    2. Soft crack stage
    3. Basic toffee
    4. Coconut milk and muscovado toffee
    5. Pecan and maple toffee
  5. Caramels
    1. Read this Chapter
    2. Hard ball stage
    3. Caramel candy
    4. Carambars
    5. Fleur de sel caramels
    6. Fleur de sel and fondant rings
  6. Fondants and licorice
    1. Read this Chapter
    2. Cooked method cream fondant
    3. Cold method cream fondants
    4. Peppermint creams
    5. Coffee liquor fondant-filled chocolates
    6. Firm ball stage
    7. Licorice
    8. Licorice allsorts with fondant
    9. Licorice laces
    10. Pulled sugar
    11. Taffy chewy fruit candies
  7. Pâte de fruit and jelly sweets
    1. Read this Chapter
    2. Raspberry pâte de fruit
    3. Blackberry and licorice pâte de fruit
    4. Quince pâte de fruit
    5. Jelly sweets
  8. Marshmallow, nougat and Turkish delight
    1. Read this Chapter
    2. Basic marshmallow
    3. Caramel marshmallow filled chocolates
    4. Strawberries and cream marshmallow twists
    5. Corn and marshmallow caramel clusters
    6. Chocolate-coated marshmallows
    7. Basic nougat with pistachios, almonds and cherries
    8. Tiramisu nougat
    9. Strawberries and vanilla nougat
    10. Panforte
    11. Marcona almond turron
    12. Basic lemon Turkish delight
    13. Rose petal and pistachio Turkish delight
    14. Chocolate and coconut Turkish delight
  9. Fudge
    1. Read this Chapter
    2. Soft ball stage
    3. Vanilla fudge
    4. Dark chocolate fudge with candied orange
    5. Clotted cream fudge with macadamia nuts
    6. Pistachio and cardamom barfi
  10. Ganache, truffles and chocolate slabs
    1. Read this Chapter
    2. How to temper chocolate : Marbling
    3. How to temper chocolate: Seeding
    4. Chocolate cup shells
    5. Dip chocolates
    6. Basic dark chocolate ganache
    7. White chocolate and coffee ganache chocolates
    8. Chocolate and peanut ganache chocolates
    9. Bitter orange ganache chocolates
    10. Chocolate cups with lavender, matcha and strawberry ganache
    11. Basic truffles
    12. Chilli and cinnamon truffles
    13. Spiced latte and coconut truffles
    14. Cherry truffles
    15. Mint and pistachio truffles
    16. Chocolate lollipops with toppings and sprinkles
    17. Chocolate florentines
    18. Praline and wafer chocolate bars
    19. Doughnut-shaped praline-filled chocolates
    20. Peanut butter and jelly cups
    21. Crunchy mint thins
    22. Black and white sesame thins
    23. Basic soft caramel chocolate filling
    24. Basil-infused caramel chocolates
    25. Salted butter caramel chocolates
    26. Vanilla and maple syrup caramel chocolates
    27. Lemon and orange blossom caramel chocolates
    28. Sea salt and caramel chocolate slab
    29. Banoffee chocolate slab
    30. Rocky road chocolate slab
    31. Strawberry and pink peppercorn chocolate slab
    32. Rice bubbles slab with honeycomb and cranberries
  11. Marzipan
    1. Read this Chapter
    2. Basic marzipan
    3. Pistachio marzipan chocolates
  12. Meringues
    1. Read this Chapter
    2. Cold meringue
    3. Italian meringue
    4. Meringue kisses
    5. Meringue logs with coffee and hazelnut
    6. Chocolate mushroom meringues
    7. Raspberry meringue swirls
    8. Walnut whip: Italian meringue and chocolate
    9. Macarons
  13. Brittles
    1. Read this Chapter
    2. Dry caramel
    3. Flaked almond brittle or praline
    4. Coffee and hazelnut brittle
    5. Peanut and sesame brittle
  14. Sweet and pretty
    1. Read this Chapter
    2. To thread stage
    3. Rock candy
    4. Coloured sugar shapes
    5. Crystallised flower petals and fruits
    6. Candied orange peel
  15. Re-creation of chocolate bars and candy
    1. Read this Chapter
    2. Hazelnut, wafer and ganache chocolate balls
    3. Chocolate mint fondants
    4. Coconut and lime chocolate bars
    5. Peanut and caramel chocolate bars
    6. Shortbread and caramel chocolate bars
    7. Milk candy

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