By no means am I a pastry chef guys just have days I like to bake . Anyway my attempt at making Pineapple Upside Down Cake
I took a birthday trip to birthday November of 2016 and one of the food I tried whilst being there was Kürtőskalács .
According to Wikipedia it is is a spit cake specific to Hungarian-speaking regions in Romania, more predominantly the Székely land made from sweet, yeast dough . The way in which is made is through the raised dough which get strip is spun and then wrapped around a truncated cone shaped baked into split I guess and oh rolled in granulated sugar .
Once that is done it is roasted over charcoal whilst it getting basted with melted butter, until its surface cooks to a golden-brown color. During the baking process the sugar stuck on the kürtőskalács is caramelized in a way and forms a shiny , crispy crust . And the surface of the cake can then be topped with additional ingredients such as ground powdered cinnamon or walnut.
Buche pralin noisette et Fraisier fait a la maison
Glacage Mabre Choco-Noisette ( Marbled Chocolate – Hazelnuts) Look below for the link to the ingredients needed and how to go about making a Glacage Mabre Choco-Noisette
Glacage Mabre Chocolat
Home- made Strawberry birthday cakes. One of the cake for my little sister well my cousin but she is my little sister.
The beginning of the Rocher Fondant
Rocher fondant finish work
What you will need for the Rocher Fondant are as follow: 100 chocolate pastry blac 100 g of butter of course ,2 egg follow by 50g sugar alongside 30 g of flours and 4 Ferrero Rocher.
Preparation for the Rocher Fondant will consist of the following steps to be taken: Preheat oven to 200 ° c. In a very low heat saucepan, you need to melt the chocolate and butter, then remove off the heat. In a bowl, mix the eggs with sugar and flour. Stir this mixture to the chocolate, mixing well to obtain a smooth paste. Butter 4 ramekins and pour this preparation.Ferrero place a rock in the center of each ramekin (if it exceeds, well cover paste) Bake for about 10 minutes. Let cool 10 minutes and serve while still warm.
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