Water: 5 cl Sugar powder: 125 g Honey: 25 g Gelatin sheet (s) of 2 g: 4 piece (s) White (s) of egg: 2 piece (s) Pink dye: 2 pin (s) Ice sugar: 50 g Corn starch: 50 g In a saucepan, mix the water with the sugar and the honey, and cook ...

Marshmallow

Water: 5 cl
Sugar powder: 125 g Honey: 25 g
2 g gelatin sheet (s): 4 piece (s)
Egg whites: 2 piece (s) - Pink dye: 2 pinch (s)
Icing sugar: 50 g
Corn starch: 50 g

In a saucepan, mix the water with sugar and honey, and bake at 121 ° C. Soften the gelatin in cold water. Fit the whites until they are firm. Mix the drained gelatin in the syrup out of the heat. Pour this mixture into fillets on the whites while continuing to beat and until the mixture cools. Add the dye and beat again until you get a nice smooth meringue. On a silicone sheet, sprinkle with the icing sugar mixture. Then roll out the marshmallow dough or layer small marshmallows in the shape of your choice using a piping bag. Sprinkle the marshmallows lying down with the icing sugar mixture and leave to rest. Cups of cubes with a powdered knife of icing sugar mixture. Coat the cubes with this mixture, then sift them to remove the excess.

tropezienne

Ingredients (for 6 people) For cream 1/2 skimmed milk: 50 cl Sugar powder: 100 g Egg (s): 3 Wheat flour: 50 g Vanilla pod (s): 1 piece (s) Liquid cream whole: 20 cl Aroma Orange blossom: 4 drop (s) For the paste Fine salt ......

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