MANUFACTURING LIQUEUR FILLINGS
The manufacturing of these sweets is very difficult. It is necessary to pay very close attention, particularly to the starch and the materials.
A room specifically dedicated to working the starch is needed, that not very large, is very dry, and is arranged with a ladder oven, a stainless steel worktop, a hob and a closet hermetic enough to store all of the small equipment for manufacturing.
Preparing the casing: use very dry starch, parboiled for at least 48 hours. Air the starch out with a whisk, by energetically beating it, gently smooth it out with a ruler by pressing down on the casing’s edges in order to create a very flat and smooth surface.
Make the imprints by leaving enough space between each row of the formed hollow spaces in order not to ruin the previous row.
Cook the baked sugar and mix it in with the alcohol then cast the candy liqueur fillings.
Then, sift the starch over the whole casting surface, which will help you get uniform crystallization of the sweets.
Don’t move the casting while the crystallization is taking place. After 12 hours, delicately pick up the fillings one by one, brush them gently with a flat brush to take off the starch, and then coat them.