Provencal Berlingots
- Total time
- 40 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
25 min
Cook
15 min
Total time
40 min
Ingredients
Ingredients
- 250 g 250 g Sugar
- 25 g 25 g Glucose
- 1 cl 1 cl Extract
- 8 cl 8 cl Water
- 2 2 drops Coloring
- 2 c. à soupe 2 tablespoons Oil
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Method
- 1
Put the sugar, glucose, lemon extract and water in a saucepan, bring to a boil and cook up to 150°C at the cooking thermometer.
- 2
Oil a plate, and pour the boiling sugar on it.
- 3
Add the dye.
- 4
Then take the sugar and stretch it and fold it until it is uniform and silky, it must remain flexible.
- 5
Roll it in 2 cm diameter boudins.
- 6
Cut the first berlingot with scissors by turning 1/4 of a turn each time.
- 7
Stack the berlingots and avoid touching each other.
- 8
Let it cool.
Nutrition
- calories
- 52 kcal
- fatContent
- 0 g
- fiberContent
- 0 g
- sugarContent
- 13 g
- sodiumContent
- 2 mg
- proteinContent
- 0 g
- cholesterolContent
- 0 mg
- carbohydrateContent
- 13 g
- saturatedFatContent
- 0 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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