Home Books Yasmin Othman Atelier Confectionery Share on Facebook Share on Twitter Share on Pinterest Share on Google+ Email this page Atelier Confectionery ByYasmin Othman Contains106 recipes Published byHardie Grant Books ISBN9781742708683 PhotographerLisa Linder Share on Facebook Share on Twitter Share on Pinterest Share on Google+ Email this page Add to my collections 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 Ingredients Read this Chapter Equipment Read this Chapter Sweets and candies Read this Chapter Hard crack stage Boiled sweets: tangy apple, wild strawberry, tropical pineapple Blackcurrant lollipops Betise de cambrai Roudoudou Espresso candy Tangerine lollipops with sherbet Honeycomb Cotton candy Toffees Read this Chapter Soft crack stage Basic toffee Coconut milk and muscovado toffee Pecan and maple toffee Caramels Read this Chapter Hard ball stage Caramel candy Carambars Fleur de sel caramels Fleur de sel and fondant rings Fondants and licorice Read this Chapter Cooked method cream fondant Cold method cream fondants Peppermint creams Coffee liquor fondant-filled chocolates Firm ball stage Licorice Licorice allsorts with fondant Licorice laces Pulled sugar Taffy chewy fruit candies Pâte de fruit and jelly sweets Read this Chapter Raspberry pâte de fruit Blackberry and licorice pâte de fruit Quince pâte de fruit Jelly sweets Marshmallow, nougat and Turkish delight Read this Chapter Basic marshmallow Caramel marshmallow filled chocolates Strawberries and cream marshmallow twists Corn and marshmallow caramel clusters Chocolate-coated marshmallows Basic nougat with pistachios, almonds and cherries Tiramisu nougat Strawberries and vanilla nougat Panforte Marcona almond turron Basic lemon Turkish delight Rose petal and pistachio Turkish delight Chocolate and coconut Turkish delight Fudge Read this Chapter Soft ball stage Vanilla fudge Dark chocolate fudge with candied orange Clotted cream fudge with macadamia nuts Pistachio and cardamom barfi Ganache, truffles and chocolate slabs Read this Chapter How to temper chocolate : Marbling How to temper chocolate: Seeding Chocolate cup shells Dip chocolates Basic dark chocolate ganache White chocolate and coffee ganache chocolates Chocolate and peanut ganache chocolates Bitter orange ganache chocolates Chocolate cups with lavender, matcha and strawberry ganache Basic truffles Chilli and cinnamon truffles Spiced latte and coconut truffles Cherry truffles Mint and pistachio truffles Chocolate lollipops with toppings and sprinkles Chocolate florentines Praline and wafer chocolate bars Doughnut-shaped praline-filled chocolates Peanut butter and jelly cups Crunchy mint thins Black and white sesame thins Basic soft caramel chocolate filling Basil-infused caramel chocolates Salted butter caramel chocolates Vanilla and maple syrup caramel chocolates Lemon and orange blossom caramel chocolates Sea salt and caramel chocolate slab Banoffee chocolate slab Rocky road chocolate slab Strawberry and pink peppercorn chocolate slab Rice bubbles slab with honeycomb and cranberries Marzipan Read this Chapter Basic marzipan Pistachio marzipan chocolates Meringues Read this Chapter Cold meringue Italian meringue Meringue kisses Meringue logs with coffee and hazelnut Chocolate mushroom meringues Raspberry meringue swirls Walnut whip: Italian meringue and chocolate Macarons Brittles Read this Chapter Dry caramel Flaked almond brittle or praline Coffee and hazelnut brittle Peanut and sesame brittle Sweet and pretty Read this Chapter To thread stage Rock candy Coloured sugar shapes Crystallised flower petals and fruits Candied orange peel Re-creation of chocolate bars and candy Read this Chapter Hazelnut, wafer and ganache chocolate balls Chocolate mint fondants Coconut and lime chocolate bars Peanut and caramel chocolate bars Shortbread and caramel chocolate bars Milk candy Recipes in Atelier Confectionery More recipes Praline and wafer chocolate bars Peanut butter and jelly cups Doughnut-shaped praline-filled chocolates Flaked almond brittle or praline Chocolate florentines Chocolate lollipops with toppings and sprinkles Honeycomb Candied orange peel Dry caramel Basic soft caramel chocolate filling Crunchy mint thins Add to my collections Share on Facebook Share on Twitter Share on Pinterest Share on Google+ Email this page Like this page? Back to top
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