A dessert should not only taste good, but also look good. Our patissier Olivier Fabing gives them today a few suggestions on how to make their dessert a delicious feast for the eyes.
Caramel: Put 200 g of sugar in a sauté pan, add water and let it boil without stirring. Add glucose syrup and heat up to 155 °C. Quench the sauté pan in cold water to stop the caramelization process. The base mass can now be further processed.
Sugar powder: Pour the quenched caramel onto parchment paper, cool and reduce to powder in a cutter.
Nougatine tips: To the sugar powder, add 75 g of sliced almond kernels form and mix. The amount on parchment paper form and line with a pallet. Bake in the stove at 180 degrees until golden brown. Remove from the stove and immediately continue to prepare on the tray.
A tip: If during the processing the quantity becomes too firm, put the baking sheet again briefly in the stove.
Size and give: When warm, cut the quantity into triangles. Place the triangle tips in a semicircular mold and cool in it.
In the studio: Olivier Fabing, Patissier
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