Yum, yum and YUM! This lesson was focused on confiserie, in layman’s terms – candy. It was a teeny break between the messiness of chocolate and the heat of sugar. The three treats allowed us to test our thermometers in preparation for numerous pots of boiling sugar syrup.
Mielina = honey caramel with toasted pistachios, almonds, walnuts, pine nuts and hazelnuts
Pate de fruit = France’s answer to jujubes, but better…made with fruit purees
Confiture = jam, that’s right, simply jam (no picture but you can envision what red berry jam would look like, right?!)