Palmiers au saveur vanille
Palmiers au saveur vanille
De Croissants et De Pain au chocolat fait a la maison.
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
Charlotte Fraise Poire – Translation: Pear and Strawberry cake.
What you will to make this Charlotte Fraise Poire are the following:
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
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.
￼my uncle Ovide Pierre Lite a Patissier and chocolatier home made it. Any cake lovers, baking lovers wanting to try it I have placed an instruction how you too can make a amande noisette at home
Recipe suggested by Hervé Moreau
An extremely simple cake whose powerful flavor of almonds and the subtle hazelnut are fly every time.
Bake at 180 ° C preheated oven for 50 minutes. Check doneness of the cake by planting a knife in it. If it is cooked, the blade should come out clean.
Cook, enjoy … and if you like share and comment.
Homemade Bavarois au Carmel done by my uncle Ovide Pierre Lite who is a chocolatier in France as well as a Patissier.
He doesn’t have a shop yet but fingers crossed opens will open for him.