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Remove the syrup from the heat. Gently blend in
the liqueur. Take care that it is well-mixed. Do not
overagitate.
Funnel the warm syrup into the prepared starch molds.
Sift a layer of dry starch on top of the molds, completely
covering them.
Allow to set undisturbed for 4 to 5 hours. Turn the pieces
over to ensure even crystallization. This step is optional,
but recommended.
Leave the cordials overnight to crystallize in the starch.
Remove the cordials from the starch. Brush off excess
starch.
Dip the bottle-shaped cordials in the dark chocolate.
Using a paper cone, pipe two diagonal stripes of the white
chocolate across the necks of the bottles.
Variation
Cover the saucepan of hot flavored syrup with a damp
towel. Allow to cool to 26°C/80°F. Fill hollow truffle shells
with the syrup. Leave to crystallize overnight. Cap with
chocolate and dip in chocolate, as for truffles.
Note:
Unsweetened spirit should be cooked to
119°C/246°F. For sweetened spirit, cook to 117°C/243°F.
The steps in starch molding are simple:Make an impression of
a desired shape in a shallow bed of aerated dry starch. Deposit
the desired soft medium into the impression and allow it to set.
When the set confection is removed from the starch, it will have
the shape of the impression originally made in the starch bed.
Starch molding is appropriate for jellies, fondants, and, as done
here, liquor cordials.
Dry the starch prior to use in a 250°F oven for several hours.
Aerate the well-dried cornstarch in shallow boxes by whisking
or sifting. Level the starch off to be flush with the top of the
box. Make cavities in the starch bed using an imprinter. Funnel
the liquid center into the prepared starch cavities. Sift dry
starch on top of the still-liquid centers. Allow the filling to set
or crystallize overnight.
When selecting a flavor to use for cordials, be careful to
avoid very acidic liqueurs, as the acid that they contain will
inhibit the crystallization upon which these confections depend
to encase the syrup.Various liqueurs or spirits can be used with
this technique, although the temperature to which the sugar is
cooked may need to be varied. When making starch-molded
cordials, the object is to enclose the syrup in the thinnest
possible layer of sugar crystals that will permit handling.
Equipment
Starch Molds
Stove top
4-quart saucepan
Wooden spoon
Rubber spatula
Candy thermometer
Funnel
Sieve
Parchment paper
2 full sheet pans
Liquor Cordials
Makes 150 pieces
Ingredients
Sugar
740 g
26 oz
57%
Water
260 g
9 oz
20%
Liqueur or spirit, 300 g
10.5 oz
23%
Warm, Dry starch as needed
Batch Size
1,300 g
45.5 oz
100%
Dark chocolate, tempered, for dipping as needed
White chocolate, tempered, for finishing as needed
Method
Prepare starch molds using a bottle imprinter. Take care that the
starch is well-dried.
Combine the sugar and water in a saucepan and cook to 119
degrees C/246 degrees F. Clean the sides of the saucepan while
cooking. Remove any impurities from the surface of the syrup.