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Petits pains d'épices aux abricots
Petits pains individuels parfumés aux épices et aux dés d'abricots frais, enrobés d'un glaçage rocher au chocolat au lait et aux amandes grillées. Une pâtisserie française gourmande, idéale pour les fêtes ou un goûter raffiné.
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Cost Breakdown
Critical Success Points
- • Porter le sirop à ébullition sans le brûler
- • Incorporer le sirop chaud aux ingrédients secs sans former de grumeaux
- • Repos de la pâte 1 heure
- • Cuisson au four jusqu'à coloration dorée
- • Congélation avant le glaçage pour faciliter le trempage
- • Faire fondre le chocolat à 45 °C sans surchauffer
- • Trempage rapide des pains dans le glaçage
Safety Warnings
- • Le sirop d'érable bouillant peut causer de graves brûlures ; manipuler avec précaution et porter des gants de cuisine.
- • Le chocolat fondu à 45 °C reste très chaud ; éviter tout contact avec la peau.
- • Utiliser des gants de cuisine lors du retrait des pains du four (170 °C).
- • Faire attention aux couteaux tranchants lors de la découpe des abricots.
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