Provencal Berlingots

Ingredients

For 4 servings

• •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

Method

1. 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. 2.Oil a plate, and pour the boiling sugar on it.
3. 3.Add the dye.
4. 4.Then take the sugar and stretch it and fold it until it is uniform and silky, it must remain flexible.
5. 5.Roll it in 2 cm diameter boudins.
6. 6.Cut the first berlingot with scissors by turning 1/4 of a turn each time.
7. 7.Stack the berlingots and avoid touching each other.
8. 8.Let it cool.