There is still time for the diet, but a little sin you can do for the Epiphany.
Tomorrow diet! I swear!
These are the chocolates that I wanted to do to celebrate the Epiphany.
If you would like them with color and with more varied tastes like smarties more pronounced, you can melt them into small pieces in chocolate, or as I did, simply insert them into the mold whole or in a half (It depends on the size of the molds).
Sugar paste modeling, method for preparing the dough sugar
1 kg of powdered sugar
170ml of glucose
10 grams of gelatin
16 ml glycerol
70ml of water
32 of butter
Place in a saucepan the water and gelatin sheets for 10 minutes.
When they are soaked and will have absorbed all the water, put the pot on the stove in a double boiler and melt completely.
Add the sugar and continue to stir until the mixture turns out to be fluid and homogeneous, then add the glycerin and butter, being careful not to boil it.
In a large bowl put ¾ of the powdered sugar and add the liquid mixture immediately.
Operate the electric whisk for a few seconds and then gradually add the remaining sugar.
Within a few minutes you will form a compact ball and sticky.
Knead a little on the floor and if necessary, icing sugar.
Wrap the dough in plastic wrap ready sugar and store in an airtight container at room temperature.
It will keep up to 2 months.
If you want to make a sugar paste more useful for modelling you have to add one teaspoon of CMC per 250 g of sugar paste.
Bye Bye see you!
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