Peter Greweling

Sleeping Beauties

banner

Preparation info

  • Difficulty

    Medium

  • Yield:

    160 Pieces

Appears in

top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Soft Caramel

Sugar 480 g 17 oz 30%
Evaporated milk 480 g 17 oz 30%
Heavy cream 200 g 7 oz 12%
Vanilla bean, split and scraped 1 bean 1 bean
Glucose syrup 400 g 14 oz 26%
Butter 30 g 1 oz 2%
Batch Size 1590 g 56 oz 100%

Soft Chocolate Nougat

Dark chocolate, melted, tempered, at 32°C/90°F 40 g 1.5 oz 6%
Cocoa butter, melted 20 g 1 oz 2%
Milk powder, pulverized in a blender 30 g 1 oz 4%
Cocoa powder 20 g 1 oz 2%
Confectioners’ sugar 20 g 1 oz 2%
Egg whites 20 g 1 oz 2%
Glucose syrup 20 g 1 oz 2%
Glucose syrup 270 g 10 oz 37%
Sugar 240 g 9 oz 33%
Water 60 g 2 oz 9%
Vanilla extract 10 g 0.5 oz 1%
Batch Size 750 g 29 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed

Method

To Make the Soft Caramel

  1. Combine the sugar, evaporated milk, cream, and vanilla bean and its seeds in a saucepan. Bring to a boil, stirring constantly.
  2. Add the glucose syrup. Continue cooking over medium heat, stirring, until the mixture reaches 110°C/230°F. Add the butter.
  3. Cook until the mixture reaches 115°C/239°F, still stirring. Remove from the heat. Remove the vanilla bean and pour the hot mixture into a frame 12 × 12 × ¼ in set on oiled parchment paper.

To Make the Soft Chocolate Nougat

  1. Combine the melted dark chocolate and cocoa butter. Keep warm.
  2. Sift together the milk powder, cocoa powder, and confectioners’ sugar. Set aside.
  3. Combine the egg whites and the 20 g of glucose syrup in the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  4. Combine the 270 g of glucose syrup, sugar, and water in a saucepan. Cook the mixture to 110°C/230°F.
  5. Begin whipping the egg white mixture on high speed. Continue cooking the sugar mixture to 118°C/245°F.
  6. Stream the hot syrup into the whipping whites. Continue whipping for approximately 8 minutes, until the mixture has cooled to 50°C/120°F, or until the machine has slowed significantly.
  7. Add the vanilla extract.
  8. Remove the batch from the machine and mix in the melted chocolate and cocoa butter by hand.
  9. Mix in the sifted dry ingredients by hand.
  10. Place a second frame 12 × 12 × ¼ in on top of the one containing the caramel. Spread the soft chocolate nougat into the frame. If necessary, use a rolling pin to flatten. Allow to cool to room temperature.

To Make the Sleeping Beauties

  1. Precoat the nougat side of the slab with the tempered dark chocolate.
  2. Cut into pieces 1 × 4 cm/½ × 1½ in. Dip each in the tempered dark chocolate. Before the chocolate sets, use a 2-prong dipping fork to make diagonal marks across each piece.

© 2007 All rights reserved. Published by Wiley.