Greetings my earthly humans if you are interested in learning how to make Charlotte Aux Poire at home to save you some money here is what you will need :
• 24 ladyfingers
• 6 pear halves in syrup
• 4 egg yolks
• 120g caster sugar
• 25 ml milk
• 25 cl whole cream
• 4 sheets of gelatine
• 3 tbsp. tablespoons water spirits of pears or cherry brandy
As for the preparation what goes down is to make a Charlotte aux Poire is the following steps :
1 Put the gelatine to soften in a bowl of cold water.
2 In a saucepan, bring the milk to a boil.In a bowl, whisk the egg yolks with the sugar until the mixture whitens. Stir the hot milk, whisking. Pour into the pan.Let thicken over low heat stirring constantly and without boiling. Off the heat, melt the drained gelatine. Let cool.
3 Whip the very cold liquid cream into whipped cream (unsweetened).
4 Drain the pears, reserving 10 cl syrup in a bowl. Scent water brandy or kirsch.Cut the pears into small cubes.Incorporate them and whipped cream cooled but still liquid.
5 Dip the sponge fingers one by one in the alcoholic syrup. Line the bottom and sides of a charlotte mold. Fill it with the preparation. Shoot and refrigerate 6 hours (or overnight). Turn out before serving and possibly decorate with red berries.
The end result should look something like this look below
Charlotte Fraise Poire – Translation: Pear and Strawberry cake.
What you will to make this Charlotte Fraise Poire are the following:
• 4 pears
• 200 g sugar
• 1 vanilla pod
• the juice 1 lemon
• 4 sheets of gelatin (8 g)
• 400 g cream
• 1 tsp. tablespoons of alcohol pear
• 24 spoon the cookie
• 200 g strawberries
• 1 bunch mint leaves
Preparation progress of a Charlotte Fraise Poire is as follow:
Boil whole 2 minutes in a pot 75 ounces of water with the sugar, the juice of lemon and vanilla.
2 Peel the pears, cut them in half, remove seeds and cook in syrup 10 min slight tremor. Then let them cool in the syrup. Put the gelatine to soften in cold water.
Drain the pears and cut them into puree in a blender. Pour into a saucepan and leave to thicken on low heat for 5 minutes, remove from heat and blend in the softened gelatine and let cool, stirring often.
3 Place the pan on a serving dish. Cut into two biscuits and dip them quickly in 10 cl syrup mixed with 1 tablespoon of alcohol. Store them as and on the periphery of the mold and the bottom, rounded side facing out.
4 Mount the cream and fold gently into mashed pears. Fill the mold and place this mixture 4:00 cool.
5 Wash quickly strawberries, cut them into thin rondelles.Au serve, unmold the charlotte, sprinkle with icing sugar and decorate with strawberries and Mint
Tarte Apricot if you interested in learning how to make this I have attached a look of Mary Berry’s Apricot frangipane tart recipe which you can click below
Spaghetti with meatball and tomatoes sauce alongside a glass of red wine
Homemade Bavarois Choco Carmel /Bavarian chocolate Carmel cake. The cake was made by my uncle Ovide Pierre who is a chocolatier/ Patissier in Paris.
If you are interested in learning how to go about making a bavarois Carmel. I have placed a link which you can click below:
What are Brioche? Well Brioche is a pastry which originate from people people consisting of eggs and butter which gives it a rich and tender crumb.
Brioche are light and puffy. It’s considered a Viennoiserie (things of Vienna) things like Croissants, pain aux chocolat are Viennoiserie as for Brioche it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar.
I went to kaspas with my 9 year old brother for a treat. And he ordered the Canadian Maple waffles with crunched oreo. Which cost £4.95 plus an extra £1.00 for the crunched oreo.
The waffles consisted of Fresh waffle lightly dusted with cinnamon powder, and drizzled with Canadian maple tree syrup and of course the crunched oreo.
I ordered Oreo Crunch waffle which consisted of fresh waffle, which was with drizzled with White chocolate sauce and sprinkled with White Choc flakes and it cost £5.95
Viva Brazil Churrascaria is an award winning, authentic, Brazilian style Steakhouse. For how hyped it seemed ans lovely to looks and sound I don’t really think it worth it simply because the meat took long time to come and it was quite small in portion. In addition to this the restaurant itself overall is very noisy.
They were alot going on at once making it quite hard to just enjoy your food the way one would like to enjoy it.
Contact details for the restaurant:
Open daily. Noon to late.
Location of the restaurant in Newcastle Upon Tyne is 42-50 Grey St, Newcastle upon Tyne, NE1 6AE
Hey lovely people,
A quick message to anyone who maybe reading this. My name is Anne-Emilie Yama I’m currently studying BA (Hons) Media and Journalism at Northumbria University which is located in the North East of England. To be more specific Newcastle upon Tyne,I would appreciate it if you follow my Hyper-Local website I created for my assignment.
The website is http://ghadolite1.wix.com/la-communate-noir
Have a lovely day and week