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    Galleta de Almendra

    Uploaded by

    DairoMRivero

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Galleta de Almendra

    Uploaded by

    DairoMRivero
    26 views2 pages

    Original Title

    galleta de almendra

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    26 views2 pages

    Galleta de Almendra

    Uploaded by

    DairoMRivero

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    Almond cookies

    For 12 cookies
    Cookie dough :

    60 g butter Mix the ointment butter with the almond paste, the
    35 g pure almond paste different types of sugar and salt, then stir in the eggs.
    95 g brown sugar Mix the flour and baking soda then add them to the
    25 g sugar first preparation.
    35g glucose syrup
    1 g salt Make balls of about 35 g and store them in the
    1 g sea salt refrigerator for 1 hour.
    25 g eggs
    10g egg yolk
    185 g flour
    4 g baking soda

    Almond praliné :

    130 g sugar Cook the sugar and water at 100 ° C. Add the almonds.
    45 g water Mix and cook until completely caramelized.
    250 g roasted almonds Clear and let cool on Silpat.
    Mix in a blender until a fine and smooth mass is
    obtained.
    Soft caramel :

    125g cream Boil the cream with the vanilla, let infuse 30 mintes at
    ½ vanilla pod least.
    75g glucose Melt the glucose in the pan, add the sugar in three time.
    75g sugar Realise a clear caramel, add the cream.
    35g butter Cook to 112°C.
    1g sea salt Let warm the caramel and add the butter and the salt.

    Caramelised almonds :

    100g almonds Roast the almonds in the oven at 165 ° C.


    30g sugar Cook the sugar and the light caramel water, add the
    10g water hot roasted almonds, mix with the caramel, add the
    3g cocoa butter cocoa butter then pour over the marble and separate
    the almonds.

    Weigh 35g cookie balls, slightly flatten the balls and bake for 4 minutes in 7cm diameter
    silicone molds.

    After 4 minutes of cooking, make 3 points of almond praline in the cookies.

    Cook again 3 minutes.

    Remove from the oven, pipe 3 points of salted butter caramel, place some caramelized
    almonds.

    Let cool.

    Scrape caramelized almonds and sprinkle a little sea salt.

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