Viv Posted December 14, 2005 Share Posted December 14, 2005 Daughter's friends are coming round next week and thought we could do a bit of pre christmas sweetie making. Has any one got any fool proof recipes for fudge, chocolate truffles or yule logs that I can make [cheaply] with ingredients that are easily obtainable from l'eclerc?- eg not sure if I can get condensed milk for my only fudge recipe.Thanks in advance[:)] Link to comment Share on other sites More sharing options...
Teamedup Posted December 14, 2005 Share Posted December 14, 2005 Well you can get condensed milk everywhere, so that is no problem. I don' t have a recipe for my truffles as I make them au pif I am afraid. Link to comment Share on other sites More sharing options...
Viv Posted December 15, 2005 Author Share Posted December 15, 2005 Great! but where to look- tinned dessert section or longlife milk?- any brand that I should be looking out for? Link to comment Share on other sites More sharing options...
Teamedup Posted December 15, 2005 Share Posted December 15, 2005 Next to the milk and creams usually, longlife, although I had to think about that as I never buy fresh milk. It can come in tubes, small tins and large tins. Makes, well only Nestle springs to mind but I just buy what is on offer. The same rayon sells evaported milk too. Link to comment Share on other sites More sharing options...
Suze01 Posted December 15, 2005 Share Posted December 15, 2005 In Auchan they stock it near to the sugars and flours Link to comment Share on other sites More sharing options...
Patf Posted December 18, 2005 Share Posted December 18, 2005 I saw a recipe for a yule log in the Rustica magazine. You cut up somespice bread into small dice. Then make a mixture of melted chocolate,cream and eggs and combine with the spice bread. Put into a loaf mouldlined with clingfilm and chill in fridge overnight. Didn't fancy itreally, but it might be ok. Serve with creme anglaise. Pat. Link to comment Share on other sites More sharing options...
Katt Posted December 19, 2005 Share Posted December 19, 2005 deleted Link to comment Share on other sites More sharing options...
Teamedup Posted December 19, 2005 Share Posted December 19, 2005 I just use Elle et Vire Creme liquide in my ganache and truffles. I wouldn't dream of using the 'off' creme fraiche. Link to comment Share on other sites More sharing options...
Katieb Posted December 19, 2005 Share Posted December 19, 2005 I too was wondering how to make truffles as double cream seems non-existant in France. I have made a Delia Smith recipe for truffles which was fab but alas i am unable to locate it now - you may be able to find in on the web if you are really interested, i do remeber it used double cream and grated chocolate and obviously a taster of something warming if required.Kate Link to comment Share on other sites More sharing options...
Teamedup Posted December 19, 2005 Share Posted December 19, 2005 I cool my chocolate down, often I flavour it, and then beat in the cream a bit at a time and it becomes suitably thick. I bang it in the fridge before trying to manipulate it. Link to comment Share on other sites More sharing options...
Patf Posted December 19, 2005 Share Posted December 19, 2005 Mentioning Delia there was a repeat of one of her old programmes on Skythe other day and she made a chocolate truffle torte: crumble 3 ozamaretto biscuits and put in base of a lined tin. Then put 1lb of darkchocolate, 5tbs of liquid glucose and 5tbs of dark rum into a bowl andmelt over hot water. Lightly whip 1 pint of double cream and fold intothe chocolate mixture. Pour the mixture into the tin, cover withclingfilm and chill for at least 7 hours. Turn out and sprinkle withsieved cocoa. Pat. Link to comment Share on other sites More sharing options...
Teamedup Posted December 19, 2005 Share Posted December 19, 2005 I have heard that this is a great recipe, but I have never seen any liquid glucose in France at all. Link to comment Share on other sites More sharing options...
Loiseau Posted December 20, 2005 Share Posted December 20, 2005 Golden Syrup works just as well as glucose syrup in this recipe, and is far more easily obtainable (in the UK that is!).However, if you are in France you might have a go-ahead supermarket with an "exotic foreign foods" section. Failing that, why not get British friends to bring you supplies of it when they come. It keeps for ages... Angela (UK and 85) Link to comment Share on other sites More sharing options...
Viv Posted December 20, 2005 Author Share Posted December 20, 2005 I have found a recipe on wanadoo.fr for chocolate truffles that I am going to try, this does use creme fraiche. Unfortunately my fudge was fudged! Is lait Entier the same as Condensed milk or evaporated milk? I didn't use nestle but the brand I did use was very runny and I just could not get it up to the right temperature on my electric hob. The fudge is in the fridge but I don't hold out much hope- may have to use it on icecream instead.[:)] Link to comment Share on other sites More sharing options...
Russethouse Posted December 20, 2005 Share Posted December 20, 2005 [quote user="Patf"]Mentioning Delia there was a repeat of one of her old programmes on Sky the other day and she made a chocolate truffle torte: crumble 3 oz amaretto biscuits and put in base of a lined tin. Then put 1lb of dark chocolate, 5tbs of liquid glucose and 5tbs of dark rum into a bowl and melt over hot water. Lightly whip 1 pint of double cream and fold into the chocolate mixture. Pour the mixture into the tin, cover with clingfilm and chill for at least 7 hours. Turn out and sprinkle with sieved cocoa. Pat.[/quote]This is my 'party piece' - I have had requests to make it several times, once instead of birthday cake. However although I suspect that golden syrup would work, its an exceptionally rich recipe even without it - it should come with a health warning [:)]PS You can buy liquid glucose at the chemist Link to comment Share on other sites More sharing options...
Teamedup Posted December 21, 2005 Share Posted December 21, 2005 Entier is full milk.Demi ecreme is semi skimmedEcreme is skimmed, only when I first moved to France I guessed that ecreme must mean creamy, how wrong I was. Condensed milk is Lait concentre and if I wasn't so tired what evap is called would come to me. Also I would also chose the entier in the lait concentre, rather than say, semi skimmed. Link to comment Share on other sites More sharing options...
Mistral Posted December 21, 2005 Share Posted December 21, 2005 Condensed milk is Lait concentre and if I wasn't so tired what evap is called would come to me. Also I would also chose the entier in the lait concentre, rather than say, semi skimmed.Evaporated and condensed are both called "lait concentré" the difference is that evaporated is "non sucré" and condensed is "sucré" Link to comment Share on other sites More sharing options...
Teamedup Posted December 21, 2005 Share Posted December 21, 2005 Ah yes Mistral, exactly that. Sorry Viva, my brain was not functioning properly last night and just couldn't remember. I was right about the entier thing though, that I was sure of . Link to comment Share on other sites More sharing options...
Viv Posted December 21, 2005 Author Share Posted December 21, 2005 I used the non sucre , which should have been ok, but on my ceramic hob, I just couldn't get the fudge hot enough.Hopefully the truffles will work a bit better! Link to comment Share on other sites More sharing options...
Teamedup Posted December 21, 2005 Share Posted December 21, 2005 I didn't think that evap worked for fudge. Would it ever get hot enough without burning? Link to comment Share on other sites More sharing options...
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