Recipes with Glucose

Krokanere

Peel / stir all the ingredients together. Cool until it is stiffened. Scroll a piece to a thickness of a tokyo. Cut pieces 2-3 cm thick. Put them on a plate of baking paper and push them out well. Remember large spaces as they flow out. Bake approx. 10-1

Marinated salmon with frozen gazapcho

For the frozen gazapcho all ingredients except glucose are mixed in a blender and purified. Glucose is melted over low heat and stirred in. The mixture is placed in the freezer for about 4 hours. The salmon is spread over 4 plates and drip with lemon or lim

Armagnac ice cream served with aces from the agen

Boil the cream with 200 g of sugar and vanilla, which is spiced with the 8 egg yolks and flavored with Armagnac. The ice is driven on ice machine and entered the freezer. Add a caramel, add vanilla and orange peel, then turn the swans into Touilles: 130 g suga

Sorbet with lime and banana

Peel the two bananas, cut each of them into three pieces. Cut the middle pieces into thin slices - use approx. 50 slices - and place them on a baking sheet. Bake them in preheated oven at 100 ~ C for 45 minutes until they are caramelized. Blend the ends of

Orange Cakes

Sponge cake Mass: It is best to stir the cake with a hand mill. Stir softened butter with sugar until it is white and foamy. Add one egg at a time. Stir the flour in the dough. Mazarinmasse: Also use this hand knife. Stir plenty and sugar well together. G

Cream buns with rhubarb foam

First The butter is melted in a small saucepan. Do not turn brown and allow to cool Eggs, buttermilk and sugar are stirred together, the flour is added little by little and stirred together, there must be no lumps in, Finally add the cooled butter. The d

Hinge Special - Bolcher

Mix sugar, glucose and water in a pan hot until it's 157 degrees C warm. Pour onto a mashboard with a little oil on (or multiple baking paper). Keep the warm and flowing mass in the chess on the plate. Pour all the flavors on and mix. When the mass drops the p

Mustard Veils

Bring sugar, glucose, water and salt into a saucepan. Let it boil until it starts to brownish color, without much stirring (temperature 156?). Add mustard seeds and remove the pot from the heat. Dip a fork or spoon into the caramel and make the hand of the