COLOURINGS, FLAVOURS & NUTS
There are fat-soluble colourings, which dissolve in fat content (chocolate, butter cream), and water-soluble colourings, which dissolve in mixtures where fat is not a major component (macaron shells, sugar decorations).
Powdered colourings are very strong but they don’t destabilise mixtures. Add using the tip of a knife or using accurate electronic scales. Liquid colourings are added drop by drop. In all cases, add them gradually (the strength varies from one colouring to another).
Chocolate: use a fat-soluble colouring.
Macaron shells: add a water-soluble colouring to the base mixture.
Fondant icing: add a water-soluble colouring to the warm icing.
Titanium dioxide: this food colouring molecule is a pigment that allows mixtures to be whitened (macarons, white chocolate icing). Mix it well.
2 FLAVOURS, SPIRITS, ESSENCES & EXTRACTS
Vanilla, cinnamon, star anise, mint, walnut, coffee, pistachio . . . Add them as a paste or powder, or infus them in fatty mixtures to enhance the taste.
Kirsch, rum, Cointreau, Grand Marnier, Kahlua . . . Their flavour remains after cooking, even though the alcohol has evaporated. When they are added to a dousing syrup, the alcohol remains.
Essences are obtained by pressing, distillation or solvent extraction. Add a few drops at the end of mixing. Add carefully, the flavour is very strong. Extracts are obtained through concentration (coffee, vanilla). Add them at the end of mixing. Advantages: no infusion time, immediate use, lower cost (most notably for vanilla).
The visible coloured skin of citrus fruit, with an intense, slightly acidic flavour. The pith is the bitter white part between the zest and the pulp; don’t use it.
Zester: to produce fine threads of zest (without pith).
Knife: take off the whole citrus peel, remove the pith, cut the peel into bands then into 2 mm strips.
Microplane grater: for very fine zest with a powdered and colouring effect.
Blanch for 30 seconds in boiling water. Drain on paper towel. Make a sugar syrup, bring to the boil and remove from the heat. Add the zest and let it candy until use.
Spread them on a baking tray lined with baking paper. Put in a 170°C oven for 15–25 minutes, depending on their size. This develops their flavours.