NEW STYLE DESSERTS

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1. Dec 10

Cheese cake
INGREDIENTS For the biscuit reassembled, almond and citrus 200 g sugar 200 g Flour 200 g butter 200 g ground almonds g 1 orange ZEST g 1 lemon ZEST For the cream cheese cake bakery g 1200 PHILADELPHIA 200 g CREAM 200 g SUGAR 170 g WHOLE EGGS

g 35 EGG YOLK 50 g LEMON JUICE g 30 CORN STARCH I g 2 CINNAMON POWDER n 1 BERRY VANILLA For the pastry raspberry fruit g 120 PULP RASPBERRY g 20 SUGAR g 2 PECTIN APPLE SOSA

For the biscuit reassembled almond and citrus Soften the butter maintains its plasticity 'natural. Put in the mixer with the leaf and add all the powders and herbs and mix. Work as little as possible. Once mixed, remove from machine and place in the refrigerator well covered. The following day grate the dough and place inside a ring of 18 cm in diameter 150 g of product. Bake at 160 C for about 20 minutes with open valve. For the cream cheese cake bakery Mix the eggs, egg yolks, sugar and flavorings. Pour in the egg mixture on Philadelphia previously put in the mixer with the leaf, stir well adding the cornstarch and immediately after the lemon juice. Complete with cream and work as little as possible. It 'important not fit the dough to avoid unsightly cracking during cooking. Pour 600 g of cream on the basis biscuit precooked and bake at 180 C for 30 minutes, then lower the temperature of the oven and bake at 160 C for 40 minutes all with valve open. Cool the product at room temperature. Take out from the molds with a smooth boxcutter trying not to spoil the outer part of the cake. During cooling will form 'of course a kind of place where going' poured the fruit paste. For the pastry raspberry fruit Mix the pectin with sugar. Boil the fruit pulp and add sugar with pectin and bring to a boil. This recipe and 'calculated for a cake of 18 cm in diameter. Mounting Sprinkle the outside of the cake with icing sugar is not hygroscopic, pour into the center of the cake dough freshly baked fruit and wait 5 minutes to cremate slightly. Arrange the sliced strawberries and gelatin and garnish with raspberries dusted with icing sugar. Finish the cake with a hot pink satin ribbon. The cake can 'be preserved without finishing in negative provided that it is well covered with plastic wrap. When needed to make the aforementioned finishes and store at 4 . Posted 10th December 2012 by pastrypastry 0

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2. Dec 4

Red Melody
INGREDIENTS For the pastry with lemon 500 g Flour 300 g butter g 85 eggs 250 g icing sugar g 2 salt 18 g grated lemon rind n 1 vanilla pod For the custard with pistachio and vanilla 800 g milk 200 g cream 300 g caster sugar 100 g rice starch 240 g yolks n 1 vanilla pod 100 g pistachio paste For the gelatin of strawberry 750 g straberries in pecies 500 g caster sugar g 15 sugar g 5 pectin 5 g lemon juice For the pastry with lemon Stir in planetary tool to shield the butter into cubes, sugar and flavorings. Subsequently the eggs and finally the flour. Let rest in refrigerator for 12 hours. Pull out the pastry and line the flan place a weight inside the tart in mono does not

develop bubbles, and bake at 170 for 15-20 minutes. For the custard with pistachio and vanilla Boil in a non-stick pan as milk, cream, vanilla and pistachio paste. Stir with a whisk the egg yolks with the sugar and starch. The milk to a boil pour in the paste of egg yolks, return of fire and thicken the cream. Once cooked quickly cool the cream to avoid lumps. For the gelatin of strawberry In a non-stick pan boil the strawberries and 500 sugar after boiling add the remaining sugar mixed with pectin, glucose, lemon juice. Stir in baking the mixture with an immersion blender to homogenize the mixture well and cook for 3 minutes. mounting At the bottom of the tart cooked pour a subtle state of strawberry jelly, have in the refrigerator, stack a layer of pastry cream with pistachios, place a round of strawberries cut in half. Sprinkle the cake with jelly, and decorate with pistachios and chocolate decorations. Posted 4th December 2012 by pastrypastry 0

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3. Dec 3

CRISP RASPBERRY VANILLA

Crunchy almonds and corn 200 g butter 100 g sugar 100 g brown sugar

120 g almond flour 120 g corn flour 160 g flour biscuit 40 g almonds threads 3 g salt 5 g vanilla powder Mix the ingredients in order, until you have a grainy texture. Arrange in rings 1 cm high and kept for 12 hours at 4 C. Baking at 150 C for 16-18 minutes. Store dry.

Vanilla custard and raspberries 500 g cream 100 g milk 125 g sugar 125 g egg yolks n. 1 vanilla bean Cut the vanilla bean and infuse in hot milk and cream. Combine the egg yolks mixed with sugar and bring to 84 C. Emulsify thoroughly with the mixer and store at 4 C for 12 hours. Have some fresh raspberries on the bottom of silicone molds and pour the vanilla cream. Bake at 100 C, until the cream thickens. Break down and store.

Raspberry sauce 900 g pulp raspberries 100 g glucose 150 g sugar 26 g gelatin sheets 15 g lemon juice Bring to 40 C half of the chopped raspberries, combine gelatin and sugar. Add the remaining pulp with the lemon juice and pour into molds 2 cm high. Cool slightly and insert the palet of cream, of smaller diameter than that of the mold, and break down. Finishing and Decorating Glaze with neutral gelatin and lay on crunchy. Finish with fresh raspberries, white chocolate and berry decorations of dried vanilla.

Posted 3rd December 2012 by pastrypastry 0

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4. Dec 3

GIANDUJA CAKE
For 4 people 150 g caster sugar 130 g Chocolate cl 5 cream 75 g wheat flour 00 60 g hazelnuts 75 g corn starch 8 n.eggs 50 g butter 2 cl Maraschino 50 g glucose 30 g cocoa powder salt 1 g apricot jam q.b. Blend finely 50 g of hazelnuts, combine flour, cocoa, flour and salt. Mount 320 g of eggs, 60 g egg yolks with sugar, add the sifted flour and melted butter, cook in a pan at 190 C for 25 minutes. Cool the cake and cut it in half. Open discs and soak with the syrup and maraschino brought to a boil, spread the jam on a disk. Dissolve 100 g of chocolate, add the cream and veil the surface of the disc.

For the sauce 18 cl milk 4 cl cream 2 g flour 1 n. egg 40 g sugar

50 g hazelnuts vanilla bean q.b. Mount the egg with the sugar and add the flour, stirring carefully, combine the milk brought to a boil with the cream, vanilla and hazelnuts refined and cook until creamy. mounting Reassemble the cake. Place dishes in the hazelnut cream, stain it with jam diluted with water, garnish with the remaining chocolate refiner in the past and with 10 g of hazelnuts. Posted 3rd December 2012 by pastrypastry 0

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5. Dec 3

MONO CHOCOLATE PODIUM

CRISPY CHOCOLATE 70 g dark chocolate 100 g hazelnut paste 170 g Crunchy almonds Mix ingredients together. CHOCOLATE MOUSSE 510 g English cream 450 g chocolate 70% 675 g whipped cream Pour the hot custard over the chocolate, add the cream. BISCUIT CHOCOLATE 300 g egg yolks

160 g sugar 40 g invert sugar 375 g egg whites 120 g sugar 75 g flour 50 g rice starch g 180 chocolate 70% 40 g cocoa 160 g cream Beat the egg yolks with sugar, invert sugar and melted chocolate. Separately, beat the egg whites with the sugar. Combine the two masses and the sifted flour with the cocoa. Finally incorporate the cream. Spread on Silpat and bake for 8 minutes at 210 C, the valve is closed. CARAMEL PASSION 50 g sugar 12 g glucose 25 g cream 50 g passion fruit 20 g butter 20 g cocoa butter 100 g white chocolate Cook in a saucepan sugar and glucose to obtain a light caramel. Make up to 60 C the cream, then the fruit and pour stirring constantly, de cook sugar caramel. Allow to cool up to 40 C, add butter and cocoa butter and finally emulsify. Store at room temperature (20 C). CREAMY VANILLA FUDGE English cream 340 g 65 g dark chocolate Tahitian vanilla bean n. 1 Pour the custard into a bowl on the warm vanilla and chocolate cut into small pieces, mix with a whisk until the mixture is glossy and creamy.

WHITE CHOCOLATE PANNA COTTA 100 g milk 10 g glucose 4 g gelatin 100 g white chocolate 100 g cocoa butter 200 g cream 4 g lemon peel

Heat milk and sugar with the lemon zest, pour the white chocolate, cocoa butter and jelly softened, 2 minutes to emulsify with the immersion blender, add the cream and use. APRICOT JAM 50 g apricot pulp 5 g sugar 10 g water n. 1/2 vanilla bean 1 g agar-agar Heat the apricot pulp, add the other ingredients and blend.

Posted 3rd December 2012 by pastrypastry 0

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6. Nov 24

Sensations
for 9 molds creamy white: 265 g cream milk 265 g egg yolks 157 g 107 g sugar vanilla bean n. 1

800 g white chocolate gelatin 14 g whipped cream 750 g Boil cream and milk, pour over egg yolks and sugar, making a custard. Place the gelatin and cool to 50 C. Add the chocolate and mix, at 30 C, stir in the cream.

mousse Guanaja: make a custard milk 450 g 450 g cream egg yolks 180 g 90 g sugar combine and mix 156 g sugar Coeur de Guanaja g 720 1755 g whipped cream

Puff pastry: Butter: g 2000 butter g 600 flour 00 Pastry: 800 g flour 00 Manitoba flour 800 g 45 g salt 100 g butter milk powder 50 g white wine 62 g 50 g egg white 750 g water Form the batter, then stir in the dough, giving the classic folds.

White Chocolate Icing 1125 g cream gelatin 15 g 1875 g white chocolate neutral gelatin 750 g

Boil the cream, pour it into the chocolate with the melted gelatin and gelatin neutral dissolved at 40 C. Posted 24th November 2012 by pastrypastry 0

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7. Nov 24

PERFECT DARK
Cocoa nib praline 110 g sugar 40 g water Grain cocoa 200 g Bring to 118 C water and sugar. Combine the grain and sand. Cool and store in airtight containers. Crumbly chocolate meringue 10-12 250 g egg whites 250 g caster sugar 250 g caster sugar 10-12 g cocoa 70 Beat the egg whites with half of the first part sugar and gradually add the rest. Pour the second part of sugar and beat for 1 minute. Form of disks with a diameter less than the sweet, sprinkle with cocoa nib praline and bake 110 C for 90 minutes. After cooking, wipe it with cocoa butter to preserve the crispness. Parfait coverage Pachiza egg yolks 100 g syrup 30 g B 170 invert sugar 30 g coverage Pachiza 200 g whipped cream 600 g

Bring to a 82 C egg yolks, syrup and invert sugar, go to chinois and fit in planetary cooling to 30 C. Melt the cover to 50 C and emulsify with a part of the whipped cream. Add the whipped cream, stir in the remaining cream and use. Composed velvet cocoa butter 200 g coverage Pachiza 250 g 45 C to dissolve the cocoa butter and coverage, mix and sprinkle on fresh smodellato and stored at -18 C, before completing the decoration. Chocolate decorations coverage Pachiza 300 g Tempering the cover, roll out on a plastic sheet and cover with another sheet. Cut, to crystallize the chocolate, remove the acetate and use. mounting Assemble the cake upside down on sheets of acetate into rings 5 cm h in this order: Pachiza parfait, meringue with chocolate parfait, meringue. And press down. take out and spray the mixture velvet and complete with meringues with chocolate (made with crisp meringue and sprinkled with cocoa nib praline also), Drops Glaze Brilliant Gel Cocoa and chocolate decorations. Posted 24th November 2012 by pastrypastry 0

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8. Nov 16

THE SBRISOLINI
RECIPE INGREDIENTS 6g salt

480 g butter Icing sugar 420 g Eggs 50 g Egg yolks 60 g Amaretto liqueur 40 g 850 g flour Cornmeal 200 g Almond powder 200 g 25 g yeast Vanilla q.b. Bitter almond aroma q.b. PROCEDURE Stir in the egg yolks, eggs and amaretto liqueur. Add the corn flour to wheat and almonds, then knead. Add the vanilla and spices. Slightly compact the mixture and put it into the molds. Bake at 100 C and dust with icing sugar. PREPARATION 1 Stir in the egg yolks, eggs and amaretto liqueur. 2 Add all three flours, corn, wheat and almonds, then knead. 3 Add the vanilla and spices. 4 Compacting the mixture slightly. 5 Spread the mixture into the molds. 6 Place the ramekins on a baking sheet and bake. 7 Bake at 100 C. Dust with icing sugar Posted 16th November 2012 by pastrypastry 0

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9. Nov 16

DRAGON EGGS
INGREDIENTS FOR AROUND 65 CHOCOLATE NI Couverture milk 60 g Bitter almond paste 300 g Walnut paste 300 g Feuilletine 110 g FOR COATING Coverage bitter q.b. Sugar q.b. PROCEDURE Melt the coverage in the microwave, add the almond paste and walnuts, temper at 30 C, incorporate feuilletine, then immediately pour into molds for eggs lined cover bitter, let it dry, then unmold and match pairs. FINISHING AND PRESENTATION Roll the eggs in the coverage bitter, then in powdered sugar, then wrap them in paper Posted 16th November 2012 by pastrypastry 0

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10. Nov 16

ASSORTED TRUFFLES
TRUFFLES COGNAC INGREDIENTS about 120 truffles Cream 400 g Sorbex (basis: 450 glucose and 150 g of sorbitol) 100 g Milk chocolate (40%) 320 g Chocolate ganache (55%) 360 g 80 g butter Cognac 160 g Threaded almonds and toasted q.b. FINISHING AND PRESENTATION Boil the cream and sorbex, then add two chocolate and mix to 80% vacuum for two minutes. Combine butter and cognac. Bring to a 28/29 C and fill the hollow spheres, coated in milk chocolate and rolled in toasted almonds and threaded. THE CHAMPAGNE TRUFFLES FINISHING AND PRESENTATION Fill the hollow spheres black and caramel ganache, clothe dough truffles and put them in a TPT CARAMEL INGREDIENTS for about 180 truffles Sugar 400 g Glucose 50 g Milk 90 g White rum 100 g Champagne 100 g 450 g butter PROCEDURE Cook the sugar and glucose until caramel. Anneal with milk, rum and champagne, add the butter and allow to rest for two days in the refrigerator. GANACHE INGREDIENTS for about 180 truffles Cream 440 g

97 g Sorbex Milk chocolate (40%) 135 g Chocolate ganache (55%) 345 g White rum 17 g 70 g butter PROCEDURE Lpanna sorbex boil and pour over chopped chocolate, smooth, stir in rum and butter. DOUGH TRUFFLES INGREDIENTS Cocoa butter 80 g Black cover 120 g PROCEDURE Melt the 2 ingredients, then coat the truffles. TRUFFLES BLACKS INGREDIENTS about 100 truffles Sugar 250 g Cream 400 g Sorbex 88 g Milk chocolate (55%) 120 g Chocolate ganache (55%) 315 g 65 g butter Alcohol (95%) of your choice 10 g PROCEDURE Cook the sugar to dry until the first smoke, then annealed with the cream, add the sorbex, boil and pour over chopped chocolate. In one Stphan, mix 80% vacuum for 2 ', add butter and alcohol, up to 28/29 C, filling of hollow spheres. FINISHING AND PRESENTATION With a fork, coat the balls with melted dark chocolate Posted 16th November 2012 by pastrypastry 0

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11. Nov

16

COGNAC IN SUPRME
Dacquoise WALNUT Mix 120 g of almond powder with 125 g chopped walnuts 225 g sugar and 40 g of flour. Incorporate this mixture to 10 egg whites and mixed with 160 g of sugar. Pour the mixture on a sheet of 60 x 40 cm, then cook for about 20 minutes in the oven at 180 C. SUPRME THE COGNAC Boil 450 g cream 300 g milk and 1.5 vanilla beans and grated engraved. Blanching with 12 egg yolks 190 g sugar and cook to 83 C, then cool. Incorporate 10 sheets of gelatin soaked, squeezed and blended, then 640 g of whipped cream and 150 g of cognac. LIGHT CHOCOLATE CUSTARD Make a custard with 250 g of milk, 2 egg yolks, 50 g sugar and 20 g of powdered cream. Pour 80 g of black cover (70%) chopped, cool and incorporate 250 g of whipped cream, use immediately. SABLE TO FEUILLETINE In a blender, mix with the leaf: 130 g butter, 130 g of TPT nuts and 110 g of flour. Incorporate 50 g paillet feuilletine, spread the mixture on 2 strips (50 x 8 cm), then bake at 160 C until staining. MOULDS FOR ABOUT 2 Coating a mold for stub 50 cm 8 cm with a strip of dacquoise of nuts. Distribute a portion of raisins soaked in cognac, pour the cognac suprme and implement a "track" using a plastic utensil. Distribute still raisins soaked in cognac, then spread with a pocket lighter pastry cream to chocolate. Place a sable to feulletine and place in the freezer. Turn out, smooth with ganache frosting and a jelly cocoa. Decoration: a choice. PREPARATION 1

Season the suprme with cognac. 2 Spread the center of the socket the light chocolate custard. 3 Glaze the socket with a jelly cocoa. Posted 16th November 2012 by pastrypastry 0

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12. Nov 16

COGNAC IN SEMIFREDDO
VANILLA ICE CREAM AND NUTS CARAMELIZED Heat 1.5 liters of milk with 130 g of milk powder to 0% of MG At 35 C add 480 g of granulated sugar and 120 g glucose atomized, then 480 g of cream. At 40 C add 3 vanilla beans and grated engraved and 225 g egg yolks. 45 C to incorporate 12 g of stabilizer mixed with 120 g of sugar. Bake 85 C, cool, let it sit, then frosting. Exit from the machine, mix 200 g of caramel mixed with walnuts (80 g of sugar per 120 g of walnuts). PARFAIT COGNAC Pour 125 g of syrup to 30 B above yolks: sieve and cook in a double boiler. Cool to the mixer and mix 250 g whipped cream flavored with brandy 25 g; immediate use. BISCUIT SPONGE CAKE Fit the mixer 375 g almond paste (50%) gradually adding eggs, incorporating 70 g 5 g of flour sifted with baking powder, then add 110 g of melted butter.

Pour the mixture on a sheet (60 x 40 cm) and bake in a hot oven (200 C) for 12 minutes. MOULDS FOR ABOUT 2 Coat a mold of 50 cm long and 8 cm wide with vanilla ice cream and caramelized walnuts. Pour a cognac parfait and close with a strip of biscuit sponge cake, then freeze. Remove from the mold with the aid of a torch and cover with a vanilla ice cream using a pocket with sleeve in binary, then drawing some lines with a fork. Decoration: a choice.

PREPARATION 1 Coat a pan with vanilla ice cream. 2 Season the semifreddo with cognac. 3 Cover the socket with vanilla ice cream and draw some lines with a fork. Posted 16th November 2012 by pastrypastry 0

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13. Nov 15

COGNAC IN GANACHE
GANACHE COGNAC

(TIME FOR BONBON) Boil 160 g of cream with 8 g of sorbitol. Pour 375 g of melted milk chocolate, add 15 g of invert sugar (trimolin) and mix together. Add 75 g of cognac and leave temper before garnishing. FOR ABOUT 72 BONBON With the gun sprinkle of red and black mold for bonbon of polycarbonate and scrape the surface. Tempering coverage liquid (Fleur de Cao - Barry), put in the mold and invert immediately. Tapping the mold to obtain a thin layer, scrape and crystallize. Garnish the molds with the ganache cognac and let crystallize for a few hours. Close with a covering temperate; crystallize again and unmold. PREPARATION 1 Coat the molds with liquid coverage. 2 Garnish with cognac ganache. 3 Close the cover molds with tempered Posted 15th November 2012 by pastrypastry 0

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14. Nov 15

BRAN IN THE CAKE

COMPOUND SEMOLINA Boil 1 liter of milk 1 vanilla bean split and scraped and 50 g of sugar, add 200 g of flour and 50 g of sugar, then let thicken over low heat. Remove from heat, stir in 50 g of butter, 4 egg yolks and 150 g of raisins swelled in warm water for immediate use. CAKE FOR APPROXIMATELY 1 Fill a cake circle 18 cm in diameter and 1.5 cm high with pasta sugared almonds and bake at 180 C for 15 minutes. Cool, then garnish with the mixture of flour using a pocket smooth. Smoothing with a spatula, pass in the oven at 180 C for 3 to 4 minutes, cool. Pour a thin layer of currant jelly, cover with a cocktail of fresh fruit and Glaze with a sauce neutral. Decoration: gold leaf, finely chopped mint, chocolate strands. PREPARATION 1 Stir in the raisins and egg yolks into the flour. 2 Spread the mixture of flour on the bottom of the cake. 3 Pour a thin layer of currant jelly and smooth Posted 15th November 2012 by pastrypastry 0

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15. Nov 15

BRAN IN THE SWEET

SLICES OF PINEAPPLE Peel and finely cut a pineapple, immerse the slices obtained in a syrup at 30 B, then dry them in the oven at 90 C for 2 to 3 hours. Galletta POLENTA Boil 800 g of milk 1 vanilla bean split and scraped and 100 g of sugar. Add 100 g of polenta and cook for 4 minutes, stir in 200 g of candied pineapple. Pour the mixture between two rulers, and two sheets of guitar, then flatten with a roller, cool, cut with a cutter of 6 cm in diameter. PANNA COTTA EXOTIC 8 Mix egg yolks with 100 g of sugar, add 250 g of cream, 125 g of mango pulp and 125 g of apricot pulp. Spread into molds flexipan hemispheric 6 cm in diameter; bake at 90 C for 45 minutes. COULIS MANGO AND APRICOT Mix 125 g of mango pulp with 125 g of apricot pulp and 50 g of syrup to 30 B. CRISPY ORANGE Working 100 g butter creamy, stir in 100 g of sugar, 100 grams of brown sugar, then 100 g of orange juice and 75 g of flour, spread on a silpat, sprinkle with flour, then bake at 180 C to caramelize. FOR 12 GUESTS In a plate mount layered slices of pineapple and the cake of polenta, repeat, then finish with a slice of pineapple and exotic transform a panna cotta. Insert a crisp orange, then pour around the mango and apricot coulis. PREPARATION 1 Finely chop 1 pineapple slices using a vegetable. 2 Smooth the polenta between two rulers, and two sheets of paper guitar. 3 Pour the panna cotta into molds exotic flexipan until halfway, then cook Posted 15th November 2012 by pastrypastry 0

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16. Nov 13

Clafoutis with cherries

Ingredients for a dish 28 cm: 500 grams of cherries 3 eggs 100 grams of sugar 100 grams of flour 1 teaspoon of vanilla 200 ml of milk 2 tablespoons brandy procedure: In a bowl, whisk the eggs with the sugar until frothy, add the sifted flour and vanilla and incorporating the eggs. Add a little at a time, milk and brandy mixture. Mix everything together until you have a smooth batter and homogeneous. Wash the cherries, dry, remove the stem and their reel off, then distribute them evenly over the bottom of a buttered baking dish well. Pour over the layer of the batter cherries previously obtained. Bake the clafoutis with cherries and bake at 180 degrees for 35/40 minutes or until the surface will not golden. Sprinkle with powdered sugar and let cool. Posted 13th November 2012 by pastrypastry 0

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17. Nov 13

Clafoutis of blackberries and ricotta

Ingredients for 4 people: 500 g of blackberries 100 ml of milk 125 g of sifted cow ricotta 3 eggs 100 g of sugar 1 lemon In a bowl, slam the eggs with the sugar and when they are foamy, add the lemon peel. Dilute with milk and add the ricotta. In a mold lined with butter, slowly blackberries and line them with the prepared batter. Put in an oven, preheated to 175 , for about 25 minutes. Posted 13th November 2012 by pastrypastry 0

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18. Nov 13

Madeleines with rose

Ingredients for 9 large madeleines: 1 egg 65 grams of butter 65 grams of sugar 65 grams of flour

1 teaspoon baking powder 1 pinch of salt 2 tablespoons rose water procedure: Melt the butter gently and wait for it to cool. In a bowl beat the egg with a fork. Mix in the flour, baking powder, salt and sugar. Also incorporate the melted butter and mix quickly with a spoon. Divide the mixture into the mold and bake madeleines at 220 for 4 minutes, after this time lower the temperature to 180 degrees and cook for 4 minutes. They keep well for several days in a tin box Posted 13th November 2012 by pastrypastry 0

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19. Nov 13

Madeleine chocolate scented with vanilla

Ingredients for 60 mini madeleine: 130 grams of flour 00 30 grams of cocoa 1 vial of vanilla flavoring 160 grams of sugar half a bag of baking powder for cakes 2 medium eggs 80 g butter, melted a pinch of salt sugar q.b. procedure: Preheat the oven to 180 to 190 .

Sift the flour with the baking powder, salt and cocoa. In a bowl, beat with the help of an electric whisk the eggs with the sugar until they are fitted well. Now add to eggs mounted with the sugar, the flour sifted with the other dry ingredients and work well together with a spatula. Then add the melted butter and vanilla and mix well to obtain a homogeneous mixture. Let stand the mixture for 5 minutes. Fill the mold with the mixture and bake in a preheated oven at 180 to 190 degrees for about 10 minutes (it may also serve a little more time to make them "solid"). Remove from the oven, rovesciatele on a plate and serve warm with a dusting of icing sugar Posted 13th November 2012 by pastrypastry 0

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20. Nov 13

Madeleine
recipe: 50 g flour 00 50 g of sugar 50 g butter, melted 1 egg half a teaspoon of baking powder 1 teaspoon of vanilla (or better extract) Put all ingredients in a blender and process them for a few minutes. Now let the mixture rest in the refrigerator for 2 hours, more rest and more will make the madeleine hump while it bakes. Place a small teaspoon of mixture into each cookie cutter and bake at 200 degrees for 10/15 minutes.

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21. Nov 13

Dobos cake
For 1 cake of 24 cm in diameter. eggs 7 icing sugar 150 g 100 g flour, 50 g cornstarch, grated lemon rind For the cream: 250 g butter, icing sugar 150 g 2 egg yolks 150 g dark chocolate 1 teaspoon kirsch. For the icing: 150 g sugar a little butter 1 tsp of filtered juice of lemon.

Beat the egg yolks with 50 g of powdered sugar and the lemon zest. Whip the egg whites, gradually adding the rest of the icing sugar. Add third one fitted to the yolks and work gently with the whip hand. Add to the mix the rest of the egg whites, flour and starch and stir gently with a whisk. Drawn on parchment paper 6 circles of 25 cm in diameter. Spread with the dough to

a thickness of 1 cm and bake at 160 one after the other for 2?, But by controlling at sight, the surface must not darken. As you remove them from the oven, up side down on a wire rack to stop the cooking and remove the paper. Matched with a knife all the drives, and set aside the most beautiful record for the final glaze. For the cream, mount the softened butter at room temperature with the icing sugar and add, one after the other, the yolks. Add the kirsch and gradually melted chocolate in a double boiler. Spread the cream on 5 discs and put one on, also covering the sides with the cream. For the frosting cover, cut the last disc in 12 segments: if you do not, it may happen that trying to cut the icing, it's hard, being pressed cake. Melt the butter in a pan, add the sugar and lemon juice and caramelized. Cover them evenly with the glaze 12 segments, eliminating the part that leaks out. Assemble the slices over the cake and serve, cutting the cake between clove and clove. Posted 13th November 2012 by pastrypastry 0

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22. Nov 13

Margheritine Stresa
ingredients: 175 gr. flour 75 gr. starch 75 gr. icing sugar 150 gr. of butter 5 hard boiled egg yolks teaspoon of vanilla, the grated rind of a lemon. The egg yolks are passed through a sieve and then are lavoratati with butter and sugar. The starch and flour previously sifted, are placed in a bowl and add the vanilla, lemon zest and butter and knead the different ingredients until you get a

homogeneous mixture that is left to rest in the refrigerator for at least 30 minutes. Subsequently, are obtained from mixing of the spheres on each of which will produce a slight pressure with the thumb which besides giving the daisy the classical form, will give the same a recess for collecting the powdered sugar, distributed after cooking. The daisies are laid in a baking dish and are put in oven at 180 C for 15 minutes. After cooking, are extracted and left to cool and sprinkle with icing sugar Posted 13th November 2012 by pastrypastry 0

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23. Nov 13

Chocolate chip cookies

ingredients: 120 g brown sugar 100 g white sugar 125 g butter, softened 1 organic egg 200 g extra dark chocolate 200 g flour 00 1 pinch of salt 1/2 teaspoon baking soda preparation: 1 In a large bowl put the butter at room temperature and slam him for about 5 'with electric whisk together the white sugar and the cane. Add, continuing to whisk an egg.

2 Sift the flour, baking soda and salt and connecting it to the mixture. Mix well with a wooden spoon and continue then with your hands. Chop the chocolate and connecting it to the mixture. 3 On a baking sheet lined with parchment paper put the balls of dough to about 1cm apart. Bake in the oven at 180 C for 18-20 minutes. Posted 13th November 2012 by pastrypastry 0

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24. Nov 11

THE UNDERWOOD
Jelly Chocolate Milk 200 g 15 g sugar Caraibe chocolate 66 g 22% agar agar g 3 Boil the milk with sugar and agar agar, then remove from heat and add the chocolate, stir and spread on a plate with a thickness of 0.5 cm. Allow to cool in the refrigerator. Chocolate chip cookie 120 g flour cocoa powder 22 g bicarbonate 2.5 g

soft butter 110 g brown sugar 80 g 32 g caster sugar 1.5 g salt Guanaja chocolate 110 g Cream butter and sugar, add sifted flour and cocoa, baking soda, salt, and at the end, the chocolate chopped small. Let stand in refrigerator and, after a few hours, bake at 180 C for about 9-10 minutes.

Composed of blueberries 200 g fresh blueberries 80 g caster sugar After mixing the two ingredients, cook over low heat until the consistency is thick and creamy. Allow to cool to room temperature.

Biscuit with green tea egg yolks 80 g 125 g egg whites toasted hazelnuts 80 g 80 g sugar 10 g flour Matcha green tea powder 5 g mix all ingredients with the Thermomix for 10 minutes; fill a siphon and load it with the gas. Bake the cookies in plastic cups in the microwave for 1 minute-

Chocolate ice cream milk 650 g 75 g sugar 120 g cream stabilizer for ice cream 3.5 g milk powder 22 g invert sugar 50 g Manjari chocolate 250 g Heat the milk, sugar and cream at 30 C, add the milk powder mixed with the stabilizer and invert sugar. Bring to 80 C and then add the chopped chocolate. Stir and let stand in refrigerator 12 hours. Go to the ice cream machine and freeze at -18 C. Chocolate blown

milk chocolate Jivara 300 sunflower oil 100 Dissolve the two ingredients and tempered to 32 C. Fill the trap and, after loading it, shake it. Fill the pudding molds and close vacuum to leaven the mixture; cool down leave for about an hour and, very carefully, transform only when the chocolate has congealed. blackberries greek yogurt 80 g logs of chocolate n. 4 meringue mushrooms to decorate sugar n. 8 fresh sprouts mixed q.b. caramel eucalyptus Mounting At the center of the plate, on the right, start with 20 g of yogurt and a tablespoon of cranberry compote, yoghurt sprinkle some crumbs and broken candy on the compound, the chocolate ice cream. Cover with chocolate and jelly coat the perimeter with the chopped chocolate biscuit and cookie crumbs with green tea, to create the colors of the forest, comparing chocolate biscuit to the earth and the biscuit green tea moss. Finish the setting with the trunk of chocolate, the chocolate rock blown, the sugar meringue mushrooms and fresh sprouts mixed. Posted 11th November 2012 by pastrypastry 0

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25. Nov 8

WHITE AND RED

For 3 cakes of 180 mm in diameter and 4.5 cm high COCOA BISCUIT INGREDIENTS Egg yolks 200 g Whole eggs 500 g Granulated sugar 400 g Egg whites 320 g Granulated sugar 160 g 120 g flour Callebaut cocoa powder CP (22/24%) 120 g PROCEDURE Assemble with a whisk the egg yolks, eggs and sugar. Beat the egg whites and sugar, then mix the two preparations. Sift the flour and cocoa and add to the product to rain. Prepare some sheets of 60 x 40 cm, weight 600 g. Bake for about 10 minutes at 200 C. COULIS FRUIT INGREDIENTS Boiron raspberry puree 500 g Boiron cherry puree 700 g Granulated sugar 200 g Gelatin 28 g PROCEDURE Boil the raspberry puree, puree of black cherries and sugar. Add the gelatin. Pour into a silicon mold. WHITE CHOCOLATE VANILLA CREAM INGREDIENTS Whole milk 200 g 50 g sugar Egg yolks 80 g Powder cream 15 g 2 vanilla beans 3 g gelatin Callebaut white chocolate 450 g W Cream 900 g PROCEDURE Prepare a custard with the milk, sugar, egg yolks, powdered cream and berries. After cooking, add the gelatin. Pour the melted chocolate at 30 C. Allow to cool to 35 C and add the whipped cream frothy. WHITE CHOCOLATE GLAZE INGREDIENTS

Whole milk 500 g 160 g glucose 8 g gelatin Callebaut white chocolate 600 g W Callebaut pasta for white frosting S00-HP31-W 600 g PROCEDURE Boil the milk with glucose. Add the gelatin. Melt the white chocolate and pasta to ice and add the milk mixture / glucose. Sieve and ice at a temperature of 25 C. PREPARATION 1 Putting a cocoa cookie in a circle and cover with a layer of creamy white chocolate. 2 Lay a disc of red fruit coulis on the layer of cream white chocolate. 3 Place a cocoa cookie, cover with cream white chocolate, smooth. 4 Put on a plate and cover with a layer of white chocolate icing. 5 Smooth with a spatula. 6 Apply a motif palet of pastry. Decorate with a reason to chocolate. 7 Complete with a choice of red fruits. Posted 8th November 2012 by pastrypastry 0

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26. Nov 8

SWEET TROPICAL
CREAM BRLE INGREDIENTS Cream 600 g Milk 600 g Egg yolks 330 g 1 vanilla bean Sugar 180 g TROPICAL SALSA INGREDIENTS Banana pulp 100 g Strawberry pulp 100 g Crushed raspberries 100 g Pulp of passion fruit 100 g Sugar syrup 30 B 1,000 g Water 500 g SPONGE CAKE INGREDIENTS Broyage, 50/50 3200 g Eggs 2.000 g Egg yolks 480 g Albums 2000 g Sugar 1,200 g Albums 1200 g MOUSSE TROPICAL INGREDIENTS 900 g of banana pulp Strawberry pulp 900 g Crushed raspberries 900 g Pulp of passion fruit 900 g Golden jelly 130 g Egg whites 500 g Sugar 1,000 g Cream unsweetened 2,000 g PROCEDURE Prepare an Italian meringue, mix 4 types of pulp and heat slightly.

Soak the gelatin. Whip the cream to 3/4. FINISH Put on a plate and cover it with a light butter cream. Smooth well, then rub points of jam. Glaze the cake with jelly neutral. Decorate with fruit. Coat the sides with reversible white chocolate. PREPARATION 1 Add a little 'Italian meringue with tropical sauce and whisk (to avoid flocculation albumen). 2 Add the pink mousse with Italian meringue. 3 Add a little 'mousse jelly to prevent the formation of lumps. Add the Italian meringue, then the mousse with whipped cream and mix. 4 Lay a circle of 16 cm on a plastic film and insert a tape of 4 cm. 5 Cover a cookie tropical salsa. 6 Lay mousse in a disc of cream brle frozen. 7 Lay the biscuit into the mold. Cover with the mousse. 8 Cover with tropical mousse. Raise the edges to avoid the formation of air bubbles. 9 Cover with a second cookie tropical salsa lay it in the mold. Freezing. Posted 8th November 2012 by pastrypastry 0

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27. Nov 8

Tropicalsun
BISCUIT CHOCOLATE INGREDIENTS Almond paste 65/35 180 g Sugar 100 g Egg yolks 160 g 280 g egg whites Sugar 120 g Valrhona cocoa powder 45 g Valrhona pure Caribbean 130 g PROCEDURE Bake the cookies at 230 C. CREAM BRLE INGREDIENTS Fresh cream 750 g Milk 750 g 2 vanilla pods PROCEDURE Bring to a boil and let cool. Add 400 g of egg yolks and 190 g of sugar. Once cooled, pour the mixture into molds previously garnished with a mixture of red fruits. Bake at 90 C in a hot air oven.

MOUSSE Manjari INGREDIENTS

PATE A BOMB: Egg yolks 100 g Eggs (white + yolk) 50 g Sugar cooked at 30 Baum 100 g MOUSSE: Valrhona Manjari 250 g Pte bombe 200 g Lightly whipped cream 600 g Framboise Cointreau 20 g PREPARATION 1 Melt the chocolate and mix to a portion of whipped cream. 2 Add to Framboise pte bombe. 3 Heat the chocolate to 45 C and add the pte bombe. 4 Add the rest of the whipped cream and mix well. 5 With a pocket to fill the mold half of chocolate mousse. Lay a slice of cream brle. 6 Then cover with a disc of chocolate biscuit, a layer of chocolate mousse and finish with a disc of chocolate chip cookie. Smooth with a spatula and place in freezer until completely hardened. Remove from the mold with hot water. 7 Cover with a mixture of 350 g of cocoa butter and 650 g white chocolate Valrhona ivory. 8 Using a spatula, decorating with ganache. Add pocket with a thin layer of gold sheet. Posted 8th November 2012 by pastrypastry 0

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28. Nov 8

Vanessa
ASSEMBLY In a circle of 18 cm in diameter and 4 cm in height, lay a hard biscuit chocolate and raspberries chablonn, pour a little 'manjari chocolate mousse and place in the center of the cream brle with raspberries and vanilla griottine. Put a disc of biscuit 16 cm in diameter, fill the circle with the Manjari chocolate mousse; make in the fridge. FINISHING AND PRESENTATION De circle the sweet, glaze entirely mirror the icing with chocolate icing and a little white marble with the help of a spatula. DECORATION Decoration: griottine with sugar, pistachios, sugar flakes for Bulle red isomalt, currants, seal the house. SUGGESTED WINE Banyuls "Vintage" 1998. Fruity and nutty with great sweetness for a guaranteed pleasure. BISCUIT CHOCOLATE RASPBERRY INGREDIENTS for 3 funds of 18 cm in diameter and 3 funds of 16 cm in diameter Almond powder 50 g Powder of hazelnuts 50 g Icing sugar 100 g Egg yolks 60 g (or 3) Whole eggs 80 g (or 2) Egg whites 150 g (or 5) Granulated sugar 70 g T.55 flour 40 g Cocoa powder 30 g Fragments of raspberries (frozen) 100 g

PROCEDURE Fit the mixer almond powder, the powder of hazelnuts, icing sugar, egg yolks and whole eggs. Beat the egg whites, gradually add the sugar, stir the two compounds, and sift the flour and cocoa powder. Spread the funds using a pocket, distribute raspberries cut into small pieces, then bake at 200 C for 12 minutes.

Brule CREAM VANILLA WITH RASPBERRY AND griottine

INGREDIENTS for about 3 sweets Whole milk 125 g Cream (35% M.G.) 375 g Vanilla beans and grated 3 engraved Egg yolks 120 g (or 6) Granulated sugar 120 g Gelatin wet and squeezed 2.5 (or 5 g) 120 g fresh raspberries Griottine 60 g PROCEDURE Boil the milk with the cream and the vanilla beans and leave to infuse for a few minutes, pour the mixture of egg yolks and sugar, then bake at 85 C. Add the gelatin, then sift. Pour the mixture into circles of 16 cm in diameter, covered with foil, garnish with fresh raspberries and griottine, then freeze. CHOCOLATE MOUSSE Manjari INGREDIENTS for about 3 sweets Whole milk 80 g Cream (35% M.G.) 80 g Granulated sugar 20 g 40 g egg yolks (or 2) Gelatin sheets soaked and squeezed 1.5 (or 3 g) Manjari coverage (64% cocoa) 245 g Whipped cream 300 g PROCEDURE Boil the milk with the cream and sugar. Beat the egg yolks, stir in the hot milk and cook at 85 C, add the gelatin, pour on the roof chopped finely and mix. Cool to 35 C and stir in the whipped cream, use immediately. Posted 8th November 2012 by pastrypastry 0

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29. Nov 8

Millennium
ASSEMBLY Cut a slice of cookie Geneva, place it on silpat, place on the bottom of a hard biscuit potatoes and sprinkle a layer of streusel gingerbread, then spread a layer of mousse more. Unmold and place a disc of wine cream with cinnamon, then finish garnish with light cream with cassis, and then store in freezer. FINISHING AND PRESENTATION With the gun sprinkle the cake with dark chocolate. DECORATION Decoration: berries, chocolate plate, reason (pictured comet Isomalt). SUGGESTED WINE Rosenmuskateller 1998. BISCUIT IN GENEVA INGREDIENTS for about 12 sweets 380 g butter Raw almond paste 200 g Grated lemon rind 15 g Vanilla bean cut and scraped 1 Salt 4 g Yolks 400 g (or 20) Egg whites 700 g (or 23) Potato starch 200 g 380 g sugar 200 g flour PROCEDURE

Stir until the mixture is smooth, butter, marzipan raw, lemon zest, vanilla and salt, then incorporate the egg yolks. Beat the egg whites with the starch and sugar and stir in the flour. Mix the two masses, then bake in a mold Carola layer by layer, transforming hot. Alternatively, you can bake cookies with the salamanders, layer by layer, then let it cool, cut the circles and line, in order to obtain a cake without "teeth". MOULD CAROLA It is a cylindrical mold notched which allows to cook a sweet grilled: a battery heats the inside of the mold that goes around the battery itself; pour the dough in different layers, as they are cooked. Streusel gingerbread INGREDIENTS for about 1 sweet 150 g flour Gingerbread (cinnamon, clove, nutmeg, pepper, anise) 5 g 12 g sugar Honey powder (lyophilized) 30 g 125 g butter PROCEDURE Mix the flour with the spices, sugar and honey, incorporate the butter cream, go off in a sieve, then cook in the oven at 180 C for 1 hour, then set aside.

BISCUIT WITH POTATOES INGREDIENTS 1 sweet for some 4 egg yolks Sugar 125 g (45 + 80) Lemon juice 1 Lemon zest 1 Semolina 10 g Almond powder 25 g Baked potatoes 250 g 4 egg whites PROCEDURE Blanch the yolks with 45 g of sugar, the juice and lemon zest, stir in the flour, the ground almonds and grated potatoes. Beat the egg whites with the remaining sugar, gently incorporate them in the first mass, then spread the mixture with a pocket No. 8 and finally bake at 180 C until staining. MOUSSE MORE INGREDIENTS

for about 1 sweet Puree blackberries (Boiron) g Lemon juice 5 g Vanilla bean cut and scraped 1 Gelatin sheets soaked and squeezed 6 (or 12 g) INGREDIENTS FOR ITALIAN MERINGUE: 90 g egg whites (or 3) Cooked sugar (121 C) 115 g Whipped cream 250 g PROCEDURE Mix the mashed blackberries with the lemon juice and vanilla, add the gelatin melted, stir in the Italian meringue and whipped cream. Use immediately. WINE WITH CINNAMON CREAM INGREDIENTS for about 1 sweet Red wine 125 g Orange juice 1 Orange zest 1 1 cinnamon stick Clove 1 Egg yolks 150 g (or 7) Sugar 150 g 1 tablespoon of rum Gelatin sheets soaked and squeezed 2 (or 4 g) 190 g butter PROCEDURE Bring the red wine to a boil with juice and orange zest, cinnamon stick and cloves, then sift. Blanch the yolks with the sugar and rum, pour the wine made an infusion and cook until boiling, remove from heat, add the gelatin, then cool. Mixing, stir in the butter, then pour the mixture into molds flexipan undersized, sweet and, finally, to coagulate in the freezer. CREAM LIGHT IN CASSIS INGREDIENTS for about 1 sweet Egg yolks 60 g (or 3) Sugar 65 g (30 + 35) Cream powder 7 g Cassis puree (Boiron) 130 g Puree of red currant (Boiron) 20 g Yogurt 25 g Gelatin sheet wet and wrung 1 (or 2 g) 75 g egg whites (or 2)

PROCEDURE Blanch the yolks with 30 g of sugar and powdered cream, then pour the puree mixture of cassis, red currant puree and yogurt boiling. Cook until boiling, remove from heat, add the gelatin, then the egg whites with the remaining sugar, use immediately. Posted 8th November 2012 by pastrypastry 0

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30. Nov 8

Acarigua
ASSEMBLY In a circle of 18 cm in diameter and 4 cm high lay a hard biscuit with almonds and chocolate. Cover with a disc of praline feuilletine, then pour the mixture Acarigua, then go in the refrigerator. FINISHING AND PRESENTATION Remove the cake from the rim, glassarlo with icing Neva marbled pink. Apply on the edge of the plates of chocolate cocoa grue. DECORATION Decoration: a choice. SUGGESTED WINE Rasteau - "Rancio" - Bressy-Masson. This wine, with no heaviness, with notes of tobacco and roasting a character china, light makes this cake quite thick. BISCUIT AND CHOCOLATE ALMOND INGREDIENTS for about 6 cakes

Almond powder 220 g Icing sugar 170 g Cocoa powder (Weiss) 40 g Egg whites 250 g (or 8) Granulated sugar 60 g PROCEDURE Sift the almond powder with icing sugar and cocoa. Pour over the egg whites with the sugar already mounted, so with a pocket No. 10 spread on baking paper disks 18 cm in diameter. Bake at 180 C for 20 minutes. PREPARATION Acarigua INGREDIENTS for about 6 cakes Sugar 250 g Grand Marnier 110 g Orange juice 4 Cream 310 g Glucose 55 g Orange peel 4 Chocolate (Acarigua - Weiss) 675 g 55 g butter INGREDIENTS for pte bombe Syrup at 30 B 100 g Egg yolks 50 g (or 2) Gelatin wet and squeezed 8 (or 16 g) Whipped cream 900 g PROCEDURE Cook the sugar until light caramel, deglaze with the Grand Marnier and orange juice. Remove from heat, add together the cream, glucose and orange peel, then the chocolate and butter, stir with a spatula and cool. Incorporate this compound to pte bombe, along with the melted gelatin and whipped cream. Praline FEUILLETINE INGREDIENTS for about 6 cakes Praline (Weiss) 775 g Couverture milk (Weiss) 75 g Cocoa butter (Weiss) 50 g Puff pastry 350 g PROCEDURE Melt the cover with cocoa butter, add the praline and puff pastry. Spread on plate,

let it dry, then cut into discs of 18 cm diameter. GLAZING Neva INGREDIENTS for about 6 cakes Milk 400 g Chocolate (Neva - Weiss) 500 g Syrup at 30 B 300 g Gelatin wet and wrung 5 (or 10 g) PROCEDURE Boil the milk, pour it over the chocolate, stir, add the syrup and gelatin melted (optional: color pink), then temper and icing. Posted 8th November 2012 by pastrypastry 0

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31. Nov 8

Lagoon cake with coffee

' PROCEDURE Lay in a circle for cake of 20 cm in diameter and 1.5 cm in height the dough sweetened esplanade to 2.5 mm. Bake at 180 C the bottom of the cake in white to light colored. Spread the prepared coffee and chocolate Lagoon finish cooking in the oven at 120 C for about 30 minutes. Cool and then de circle. FINISHING AND PRESENTATION Spread a rosette of chantilly cake with coffee on a pocket for Saint Honor. Distribute small pieces of roasted coffee beans, then sprinkle with cocoa and powdered sugar. DECORATION

Chocolate chips. SUGGESTED WINE Maury - 15 years - Mas Amiel. The smell of roasting nuts and dates will make this marriage a sure hit. PASTA sugar INGREDIENTS for about 3 cakes 150 g butter Salt 1.5 g Icing sugar 110 g Almond powder 40 g Vanilla powder 1 g 250 g plain flour eggs 1.5 PROCEDURE Mix the butter with the salt and sugar. Add the ground almonds and vanilla, then the flour and the egg, store in the refrigerator. CHANTILLY COFFEE INGREDIENTS for about 3 cakes Whipped cream 500 g Icing sugar 30 g Instant coffee, coffee extract q.b. Wet and squeezed gelatin leaves 1 (or 2 g) PROCEDURE Beat the cream with the ingredients mentioned and used immediately. CHOCOLATE COFFEE PREPARATION IN LAGUNA INGREDIENTS for about 3 cakes Cream 600 g 5 g instant coffee Chocolate (Laguna - Weiss) 675 g 45 g butter eggs 3 PROCEDURE Boil the cream with the instant coffee. Pour over the chocolate, let melt, add the butter and mix again; cool, stir in the eggs and spread over bottom of baked pie Posted 8th November 2012 by pastrypastry

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32. Nov 8

Irish coffee
ASSEMBLY On a plate with a sheet of silpat pose a circle of 6 cm high and 18 cm in diameter. Arrange a disc of biscuit cocoa beans and coat it with mousse Neva, pay up to half the height of the Irish coffee mousse. Put a disc of Savoy soaked in whiskey syrup and cover with Irish coffee mousse. Put in the fridge. FINISHING AND PRESENTATION Take off the cake, wrap it in a sheet of white chocolate with coffee beans ground. DECORATION Decoration: cocoa powder. SUGGESTED WINE Vendimix Cream Sherry 1986 - Lustau. The richness and character oxidant blend well with this very sweet flavored. Savoy INGREDIENTS for about 12 funds Egg yolks 150 g (or 7) Eggs 115 g (or 2) Sugar 200 g (150 + 50) 225 g egg whites (or 7) 190 g flour PROCEDURE Beat the egg yolks with the eggs and 150g of sugar. Stir in the egg whites with the remaining sugar, then the flour. Roll out and bake at 210 C for 5 minutes.

BISCUIT THE COCOA BEANS INGREDIENTS for about 12 sweets Egg whites 900 g (or 30) Whole hazelnuts 150 g 375 g whole almonds 75 g flour Icing sugar 375 g Cocoa powder 60 g Cocoa beans 150 g PROCEDURE Beat the egg whites, add a skimmer with hazelnuts and almonds, then the flour, icing sugar and cocoa. Finish with ground cocoa beans, roll and bake at 180 C for 20 minutes. IRISH COFFEE MOUSSE INGREDIENTS for about 12 sweets White chocolate (Neva - Weiss) 670 g Whisky 300 g Icing sugar 165 g 8 egg yolks Instant coffee (Nescafe) 40 g Gelatin sheets soaked and squeezed 16 (or 32 g) Whipped Cream 2 kg PROCEDURE Mount the melted chocolate with the whiskey, sugar, egg yolks and instant coffee. Add the melted gelatin, and whipped cream. Use immediately. MOUSSE Neva INGREDIENTS for about 12 sweets Chocolate (Neva - Weiss) 550 g Whipped Cream 1.25 kg PROCEDURE Melt the chocolate, stir in the whipped cream. Use immediately. SYRUP IN THE WHISKY INGREDIENTS for about 12 sweets Water 375 g 30 B syrup 375 g Whiskey 175 g

PROCEDURE Boil water and syrup to 30 B; cool, add the whiskey Posted 8th November 2012 by pastrypastry 0

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33. Nov 6

Falling in love
ASSEMBLY In a rectangle of 40 x 60 x 6 cm, have a cookie torte 1.5 cm thick, soaked with raspberry syrup and cover with raspberry jam. Cover with chocolate mousse, then to coagulate in the freezer. FINISHING AND PRESENTATION Glaze with raspberry jam, unmold and cut into rectangular slices smaller. DECORATION The edge of each cake with plates for dark chocolate. Decoration: "block schedule" and decoration "new year" choice. SUGGESTED WINE Pineau des Charentes ros. Serve around 12 C. CHOCOLATE MOUSSE INGREDIENTS for about 1 rectangle of 40 x 60 x 6 cm Cream 800 g Dark chocolate (53%) 1 kg Whipped Cream 1.2 kg Vanilla bean cut and scraped 1 50 g sugar

PROCEDURE Pour the boiling cream over the chocolate chopped. Stir in the whipped cream with the vanilla and sugar, then use immediately. RASPBERRY SYRUP INGREDIENTS for about 1 rectangle of 40 x 60 x 6 cm Syrup 50 g Crushed raspberries 125 g Raspberry brandy 25 g PROCEDURE Mix all ingredients, cool, then prepare the punch. RASPBERRY JAM INGREDIENTS for about 1 rectangle of 40 x 60 x 6 cm Nappage apricot 2 kg INGREDIENTS FOR JAM Raspberries 1 kg Sugar 500 g Glucose 100 g 4 drops of citric acid Sugar 100 g Pectin NH 10 g PROCEDURE Bake a jam and pour over nappage. Mix thoroughly. BISCUIT SACHER INGREDIENTS for about 1 rectangle of 40 x 60 x 6 cm Almond paste 1.5 kg Icing sugar 415 g Eggs 530 g (or 11) Egg yolks 530 g (or 27) Egg whites 1 kg (or 33) Granulated sugar 415 g Cocoa powder 335 g 335 g flour 335 g cold butter PROCEDURE Fit the almond paste with the sugar, eggs and egg yolks. Beat the egg whites with

the sugar, gently mix the two masses, stir in cocoa, flour, then the butter. Pour into a rectangular mold and bake at 190 C in the audience for about 45 minutes Posted 6th November 2012 by pastrypastry 0

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34. Nov 6

Guanaia
ASSEMBLY Half fill a mold height of 16 cm diameter semi-imperial (PCB Cration) with suprme vanilla, lay in the center of a disk of vanilla frozen mango cream, cover with a thin layer of suprme Tahitian vanilla, close with a hard biscuit chocolate mango than 15 cm in diameter, freeze. FINISHING AND PRESENTATION Put on a plate, then with the gun sprinkle a mixture of coverage ivory added with 50% of melted cocoa butter. Sprinkle a second time, adding to said mixture a few drops of melted cocoa butter colored (orange) in order to obtain some shade of orange. Pour in the center of a mango glaze and garnish with a little currant. DECORATION Decoration: "envoles" and chocolate chips on transfer, leaves of pineapple, mango bits of dried, seal the house, currants. SUGGESTED WINE Juranon 1997. Exotic evocations guaranteed. An agreement fresh and tonic. BISCUIT CHOCOLATE MANGO INGREDIENTS for about 3 sweets Black cover (64%) 185 g

Creamy butter 155 g Yolks 90 g (or 5) 135 g egg whites (or 5) Granulated sugar 185 g T.55 sifted flour 90 g Brunoise of fresh mango 180 g PROCEDURE Melt the coverage to 45 C, then add the butter and egg yolks. Beat the egg whites, mix them with the sugar, stir in the first half of the whipped egg mixture, add the flour and finally to incorporate the remaining egg whites. Spread with the help of a pocket 3 funds of 15 cm and 3 funds of 14 cm in diameter; distribute the brunoise fresh mango, then bake at 180 C for 12/15 minutes, until obtaining a soft biscuit and velvety. MANGO CREAM vanilla INGREDIENTS for about 3 sweets Vanilla beans and grated 3 engraved Cream (35% of M.G.) 180 g Yolks 90 g (or 4) Granulated sugar 90 g Mango puree 180 g Gelatin sheets soaked and squeezed 2.5 (or 5 g) PROCEDURE Infuse the vanilla into the cream boiling, add the blanched egg yolks with the sugar, then heat to 85 C. Quickly add the mango puree and gelatin and stir for 2 minutes. Put in circles of 14 cm in diameter cookies chocolate mango of the same size and pour over the cream with mango vanilla; freeze. SUPRME TAHITIAN VANILLA INGREDIENTS for about 3 sweets Vanilla beans and grated 3 engraved Whole milk 100 g (75 + 25) Cream (35% M.G.) 75 g Egg yolks 60 g (or 3) Granulated sugar 120 g Gelatin dessert 30 g Whipped cream 500 g PROCEDURE Infuse the vanilla cream in the boiling water and 75 g of milk, then strain; blanching slightly egg yolks with the sugar, pour the infusion of vanilla, bring to 85 C and

add the gelatin dessert diluted with the remaining milk. Cool rapidly and at 35 C, stir in the whipped cream soft, use immediately. Posted 6th November 2012 by pastrypastry 0

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35. Nov 6

Autumn leaf
ASSEMBLY In a hexagonal mold of 22 cm height and 4.5 cm in diameter, lay a base of chocolate biscuit, roll up halfway chestnut pure, distribute cherries, pour the milk chocolate mousse and smooth; freeze . FINISHING AND PRESENTATION Remove the hexagonal mold and sprinkle bittersweet chocolate with a gun. DECORATION Decoration: chocolate wafers, "spaghetti" of chocolate, brown covered with caramel, cherries. SUGGESTED WINE Maury Vintage V.D.N. Mas Amiel 1997.

CHOCOLATE BISCUIT INGREDIENTS for about 2 plaques (40 x 60 cm) Egg yolks 225 g (or 11) Raw almond paste 50 g Sugar 250 g (75 + 175) Egg whites 330 g (or 11)

200 g flour Potato starch 50 g Cocoa powder 50 g PROCEDURE Beat the egg yolks with the almond paste and 75 g of sugar. Beat the egg whites with the remaining sugar; incorporate the mixture of sifted flour, starch and cocoa powder, then add the first mass. Coat with the help of a pocket No. 8, finally bake at 200 C for about 15 minutes. CREAM BROWN INGREDIENTS for about 1 sweet Egg yolks 100 g (or 5) Sugar 100 g Milk 300 g Pure of chestnuts 400 g Gelatin sheets soaked and squeezed 4 (or 8 g) Whipped cream 500 g Brandy cherries 30 g PROCEDURE Blanch the yolks with the sugar, pour in the milk and cook the tape, remove from heat, stir in the pure chestnuts stirring, then the jelly to cool. Add and mix gently the whipped cream and cherry spirit. Use immediately. MILK CHOCOLATE MOUSSE INGREDIENTS for about 1 sweet Eggs 50 g (or 1) Egg yolks 120 g (or 6) 95 g sugar Gelatin sheets soaked and squeezed 2 (or 4 g) Lacte 41% (Valrhona) 400 g Whipped cream 400 g PROCEDURE Bake in a water bath with the egg yolks and sugar, then beat until completely cooled, add the gelatin melted cherry brandy, cover melted, then stir in the whipped cream gently, use immediately Posted 6th November 2012 by pastrypastry 0

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36. Nov 6

cake duo
RECIPE BISCUIT CHOCOLATE FIT: Egg yolks 350 g Sugar 300 g Sift and UNITE: 75 g flour Starch 75 g Cocoa 75 g MOUNTING AND JOIN: 375 g egg whites 60 g sugar Melted butter 150 g Bake at 240 C. PATE A MILK BOMBS BOIL: Milk 500 g Sugar 150 g MOUNTING AND JOIN: Egg yolks 320 g 350 g sugar Cook at 85 C, then cool in the planet. DARK CHOCOLATE MOUSSE WITH PATE A BOMB MIXING: Pte bombe 400 g

Dark chocolate (Plen Arome Barry Callebaut) 500 g Whipped cream 900 g MILK CHOCOLATE MOUSSE WITH PATE A BOMB MIXING: Pte bombe 400 g Milk Chocolate 500 g Whipped cream 900 g PREPARATION OF DARK SPRAY UNITE: Dark chocolate covering 75% (Tanzanie Barry Callebaut) 1000 g Cocoa mass 250 g Cocoa butter 500 g Red dye q.b. PREPARATION OF MILK SPRAY UNITE: Milk covering 1000 g 250 g dark chocolate covering Cocoa butter 500 g Orange dye q.b. PREPARATION 1 Prepare the pte bombe putting milk Boil the milk with sugar 2 Combine the egg yolks with the remaining sugar mounted 3 Cook at 85 C and cooling in planetary 4 Assemble the dessert by placing into the mold chocolate biscuit on which are placed the whole raspberries 5 Prepare the dark chocolate mousse: Combine the whipped cream with dark chocolate 6 Incorporate the pte bombe and mix thoroughly 7

Pour into the mold over the raspberries 8 Cover with chocolate biscuit 9 Prepare the milk chocolate mousse: Combine the whipped cream with milk chocolate 10th Incorporate the pte bombe Posted 6th November 2012 by pastrypastry 0

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37. Nov 5

Pear and saffron rice jump

FINISHING AND PRESENTATION Heat a pear in syrup with saffron. In a non-stick pan with clarified butter color a pancake of rice on both sides, then place it at the center of a dish, lay the pear on the crepe and place unpezzetto of cov juice and a flower petal zucchini annoyed. Reduce the syrup with saffron and pour gently over the pear and the plate. DECORATION Garnish: vanilla bean, gold leaf. SUGGESTED WINE Sauternes Grand Cru 1996. An agreement intimate based on the overlapping of genres.

PERE SAFFRON INGREDIENTS for about 10 people Williams pears 1.5 kg (or 10) Lemon juice 40 g 1 l water Granulated sugar 500 g Vanilla beans and grated 2 engraved Moscato d'Asti 200 g Acacia honey 200 g Saffron 1 g PROCEDURE Peel the pears and drain and dip in lemon juice. Boil the water with sugar and vanilla pods, then dip in the pan and cook over low heat obtained for about 20 minutes, drain, then set aside. Bring to a boil Moscato d'Asti with honey and saffron and pour immediately over poached pears, set aside. RICE JUMP INGREDIENTS for about 10 people 20 g butter Rice (Vialone) 190 g Whole milk 1.2 liters Granulated sugar 120 g Saffron powder 1 g PROCEDURE In a saucepan melt the butter and color the rice for about 1 minute, then cook for 18 minutes, stirring and pouring, little by little, the hot milk. Halfway through cooking, add the saffron and sugar. Pour the rice thus obtained in 10 circles of 8 cm in diameter, allow to cool, remove the wheels and set aside. TEGOLINE THE JUICE INGREDIENTS for about 10 people Cooking juice of the pears with saffron 100 g Grated orange peel 2 g Granulated sugar 130 g Flour 50 g Melted butter (30 C) 50 g PROCEDURE Mix the ingredients adding them in the order they are listed above, with the dough prepare the balls and place them on silpat. Bake at 160 C until light coloring, set aside in a dry airtight containers.

SPICY LEAVES INGREDIENTS for about 10 people Sublimasse natures (PCB Cration) 100 g Cooking juice of the pears with saffron (85 C) 20 g PROCEDURE Emulsify the ingredients mentioned, let stand 5 minutes, then spread a thin layer of mixture on a sheet of baking paper printed (tracks sparkling). Drawing of the leaves with the back of a knife and bake for 10 minutes in oven at 160 C; put in shape at the exit from the oven. Zucchini flowers DRIED INGREDIENTS for about 10 people Zucchini flowers 5 Syrup at 30 B 150 g PROCEDURE Open the zucchini flowers, then let them soak in the syrup cool for 3 to 4 hours. Drain, spread on silpat and let dry in a cell at 70 C for several hours, store in a dry Posted 5th November 2012 by pastrypastry 0

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38. Nov 5

Cake harlequin

COMPOSITION Biscuit Joconde decorated Almond Biscuit

Bavarian cream with sabayon Wet DIA "Cocktail Venice" Recipe for 3 cakes from 18 cm in diameter DECORATED BISCUIT JOCONDE INGREDIENTS TPT almonds 400 g Whole eggs 300 g Soft butter 60 g 100 g flour Fresh egg whites 220 g Granulated sugar 50 g Strawberry paste PROCEDURE Install the robot the TPT almonds together with the eggs and soft butter. Add the sifted flour. Whisk the egg whites with the sugar. Join to the first mixture. Spread the mixture on silpat, draw a croissant with irregular lines using Strawberry paste. Bake in preheated oven at 220 C for about 7 minutes. ALMOND BISCUIT INGREDIENTS Egg yolks 120 g TPT almonds 300 g 120 g flour Fresh egg whites 200 + 80 g Granulated sugar 100 g PROCEDURE Beat the egg yolks, 80 g of fresh egg whites and TPT. Stir in the flour, and finally, the 200 g of egg whites with the sugar. Pour in the rings and bake in a preheated oven at 180/200 C for about 15 minutes. THE BAVARIAN CREAM ZABAIONE INGREDIENTS Whole milk 350 g Egg yolks 240 g Granulated sugar 100 g 10 g gelatin sheets Whipped cream 500 g Gustopi Eggnog Classic Dia 60 g PROCEDURE Boil the milk. Whisk the egg yolks with the sugar and pour over the milk. Bake at 83 C as a custard. Stir in the softened gelatin and squeezed. Strain and stir in the whipped cream and chill aroma Gustopi Eggnog Classic Dia.

BAGNA "COCKTAIL VENICE" INGREDIENTS Syrup at 30 B 250 g Water 50 g Aroma 70 "Cocktail Venice" DIA 180 g PREPARATION 1 Lined the sides of the molds with strips of biscuit joconde decorated. 2 Wet the two funds biscuit with almonds wet "Cocktail Venice" Dia and endorse one at the base of the circle to use. 3 Add Gustopi DIA Classic Eggnog Bavarian cream base and mix. 4 Decorate the croissant with butter cream, forming patterns shaped like a teardrop and fill the inside with neutral gelatine flavored with orange flavor in pasta 4/1000 Dia and paste Aroma Strawberry 4/1000 Dia. Complete the decoration according to the imagination of the pastry chef. 5 Spread the Bavarian cream with zabaglione up to half the height of the mold used, then put the second biscuit soaked almonds and cover up the top edge with the Bavarian cream with zabaglione. Spread the cream flush with the upper edge and pass in a freezer. Glaze with gelatin neutral. Posted 5th November 2012 by pastrypastry 0

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39. Nov 5

Tiramisu ':
ASSEMBLY Spread into a hemispherical mold of 16 cm in diameter with a layer of light cream and mascarpone, then distribute some praline coffee. Lay on a background of cream biscuit soaked in coffee punch coffee again spread the cream, add praline, and repeat the operation 3 times, to coagulate in the freezer. FINISHING AND PRESENTATION Unmold the dessert and cover it with a sheet end of almond paste to the coffee so as to obtain an effect of draping; storing in the freezer for 10/15 minutes, then pulverize the gun with a mixture of black cover added with 50% of butter melted cocoa. DECORATION Decoration: coffee beans, star anise, vanilla, seal the house.

SUGGESTED WINE Champagne "Cuve de Prestige" 1995. A large bouquet of dried fruit cuve seal a marriage lightweight and complex.

BISCUIT COFFEE INGREDIENTS for about 3 sweets Icing sugar 140 g Almond powder 80 g Powder of hazelnuts 70 g Whole eggs 130 g (or 3) Yolks 80 g (or 4) Coffee extract 50 g Egg whites 275 g (or 9) Granulated sugar 100 g T. flour 55 120 g PROCEDURE A cold, mount the mixer icing sugar with the almond powder, the powder of hazelnuts, eggs, egg yolks and coffee extract. Mounted separately the egg whites with the sugar, stir the two mixtures, add the flour, then with the help of a third pocket funds spread of 10 cm, 12 cm 3 funds, funds of 14 cm 3 and 16 cm 3 funds in diameter. Cook them on a sheet silpat in oven at 180 C for 15/20 minutes.

CREAM LIGHT MASCARPONE INGREDIENTS for about 3 sweets Granulated sugar 260 g Water 75 g Egg yolks 140 g (or 7) Orange peel 13 g Gelatin sheets soaked and squeezed 4.5 (or 9 g) Mascarpone 300 g Whipped cream 500 g PROCEDURE Bake at 121 C sugar with the water to pour over egg yolks and peel, then mount the mixer and add the gelatin. Stir in the mascarpone and whipped cream. Use immediately. PUNCH COFFEE INGREDIENTS for about 3 sweets 50 g ground coffee Water 200 g Instant Coffee 10 g Syrup at 30 B 500 g PROCEDURE Leave to infuse the coffee powder in boiling water for 5 minutes, filter, add instant coffee and syrup, then set aside. PRALINETTE COFFEE INGREDIENTS for about 3 sweets Granulated sugar 110 g Water 30 g Chopped almonds 150 g Coffee extract 5 g Powder badian 2 g Butter 5 g

PROCEDURE Cook the sugar with the water to 118 C. Pour into a copper bowl over hot toasted almonds, then add the coffee extract and anise and mix together; continue cooking until caramelized almonds, stirring constantly. At the end of cooking, add the butter, cool and keep dry. Posted 5th November 2012 by pastrypastry

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40. Nov 5

CAKE ELVEZIA
JAPANESE CRISPY INGREDIENTS Egg white powder 20 g Egg white 1000 g 600 g sugar MOUNT SNOW BRIGHT Hillside of Piedmont hazelnuts 500 g 900 g sugar Toast and COFFEE Potato starch 100 g Sifting, MIXING AND INCORPORATE PROCEDURE Beat the egg whites with sugar until stiff and glossy. Mix the nuts, starch and sugar sifted previously. Bake for 1 hour at 140 C, holding the valve open. The thickness of the Japanese, once cooked, shall not exceed 4 mm. BUTTER CREAM AND HAZELNUT INGREDIENTS High-quality fresh milk 600 g Sugar 300 g Vanilla beans n 2 Madagascar Bourbon BOIL Egg yolk 200 g

Sugar 200 g MOUNTING AND INCORPORATE THE LIQUID HOT, COMPLETE COOKING BAIN Sugar 400 g Water 150 g COOK A 121 C AND PAID ON A WIRE MOUNTAIN WHILE Albums Egg white 200 g 40 g sugar MOUNTING AND INCORPORATE High quality fresh butter 2000 g Puree of roasted hazelnuts PNP.66 Callebaut 500 g PROCEDURE Form a custard with the milk, sugar, vanilla beans and egg yolks, stir in the butter and hazelnut puree. To make the Italian meringue, whisk the egg whites with shiny sugar and add to the cooked sugar wire. When the custard is cold, mounted on medium speed the butter with hazelnut puree and, to complete, add the Italian meringue, mixing it gently. ICING CHOCOLATE MILK INGREDIENTS High quality fresh butter softened 500 g Cover milk chocolate Papouasie-tempered Barry 500 g Peanut oil 100 g Hazelnut oil 50 g PROCEDURE Mix everything together. Use the frosting obtained, tempered to 29 C. COCONUT CREAM BRULE INGREDIENTS Vanilla beans n 2 Madagascar Bourbon High-quality fresh milk 400 g Pasta coconut 50 g BOIL Egg yolk 200 g Sugar 200 g MOUNTING AND BUILT IN HOT LIQUID Cream 1000 g

PROCEDURE Beat the egg yolks with the sugar and mix them with boiled milk with the vanilla and coconut paste, add the cream and the mixture left to ripen for 10-12 hours in the refrigerator. Put it in the appropriate rings and buttered inzuccherati. Bake for 50 minutes in oven at 110 C with steam. Frozen cream before using it, and caramellatela flame.

DECORATION To achieve the oval chocolate, spread with a spatula with a thin layer of tempered chocolate. When it starts to harden, cut with the appropriate cutter oval leaves. To obtain the fans of chocolate used a thin layer of Sao Thom dissolved at 50 C, which will spread evenly on a baking sheet spotless at the same temperature. Then place the pan with the melted chocolate in the freezer and let it harden, then remove it and bring it to room temperature (22-24 C). Take a spatula to triangular scraper, tilt to 45 degrees and, gripping it with the index to the inner, push towards the opposite end of the pan; are formed so fans of chocolate curled. Posted 5th November 2012 by pastrypastry 0

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41. Nov 5

Old buccaneer:
INGREDIENTS FOR 8 SWEET ( 15 CM) Chocolate Icing

CHOCOLATE GLAZE 1500 g (SEE RECIPE BASE) Biscuit with chocolate g 1500 COCOA BISCUIT (SEE RECIPE BASE) For the mousse with hazelnut 2250 g WHIPPED CREAM g 1050 MILK CHOCOLATE HAZELNUT PASTE 450 g g 18 GELATIN 160 BLOOM 100 g WATER 450 g YOLKS 550 g SYRUP BASE for SEMIFREDDO (SEE RECIPE BASE) For the cream, vanilla and cinnamon g 1000 MILK 360 g YOLKS 360 g SUGAR g 40 GELATIN 160 BLOOM g 1500 WHIPPED CREAM CINNAMON STICKS IN g 15 n 1 VANILLA POD For the praline cereals g 1000 PRALINES BASE (SEE RECIPE BASE) g 1000 COVERAGE OF CHOCOLATE g 150 COCOA BUTTER g 1000 CEREAL CARAMELIZED For the decoration g 1200 DARK CHOCOLATE GOLD DUST IN FOOD For the mousse with hazelnut Boil the syrup base, pour it over the egg yolks and mounted until completely cooled, add the softened gelatin and melted, mix the milk chocolate, then lightened with whipped cream, then add the hazelnut paste. For the cream, vanilla and cinnamon Boil the milk with the vanilla pod and cinnamon, strain it and pour it over the beaten egg yolks with sugar. Bring to a temperature of 82 C, add the softened gelatin and dissolved and let cool. Finally lightened with whipped cream. Fill halfspheres with a diameter of 8 cm and take out. For the praline cereals Melt the chocolate and cocoa butter, and add to the tempered praline and caramel cereal. Roll out of baking paper to a thickness of 2 mm, let crystallize and formed of diskettes of 8 cm.

Mounting Casting the hazelnut mousse inside a half-sphere with a diameter of 12 cm, insert the half-sphere frozen Bavarian add a disk praline cereals and finish filling with hazelnut mousse, finished with a record of biscuit cocoa with a diameter of 10 cm and put in blast. Once frozen, deformed and cover with chocolate icing. Posted 5th November 2012 by pastrypastry 0

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42. Nov 5

Cake Emma:
INGREDIENTS FOR 8 SWEET ( 15 CM) Biscuit pistachio g 1500 BISCUIT PISTACHIO (SEE RECIPES BASE) Chocolate Icing g 1400 CHOCOLATE GLAZE (SEE RECIPE BASE) For the Bavarian Vanilla g 1000 MILK 360 g YOLKS 360 g SUGAR g 40 GELATIN 160 BLOOM g 1500 WHIPPED CREAM n 1 VANILLA POD For the hard crunchy puffed rice 500 g PRALINES ALMOND 750 g COVERAGE OF MILK CHOCOLATE g 75 COCOA BUTTER

500 g RICE BLOWN For the Bavarian Vanilla Boil the milk with the vanilla pod, strain and pour over the beaten egg yolks with the sugar and cook at a temperature of 82 C, add the gelatin, let cool and lightened with whipped cream.

For the hard crunchy puffed rice Melt the chocolate and cocoa butter and tempered , add the praline and add the puffed rice. Spread on waxed paper to a thickness of 3 mm, left to crystallize, sheared discs with a diameter of 13 cm. mounting Flows inside the ring the Bavarian vanilla, put one disc pistachio biscuit, close with another layer of Bavaria, resting at the end of a hard praline puffed rice, place to break down. Once frozen parfait shows the ring, turn it over and cover it with the chocolate icing at a temperature of 35 C. Posted 5th November 2012 by pastrypastry 0

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43. Nov 5

Hidden treasure:
INGREDIENTS FOR 8 SWEET ( 12 CM) Almond Biscuit g 1000 ALMOND BISCUIT (SEE RECIPE BASE) For the semifreddo mou g 2000 WHIPPED CREAM

950 g SYRUP BASE for semifreddo (SEE RECIPE BASE) 800 g YOLKS 850 g MOU at 30 C (SEE RECIPE BASE) 550 g MILK CHOCOLATE g 30 GELATIN 160 BLOOM 180 g WATER For buttons with hazelnuts g 750 BUTTER AND FRESH CREAM 300 g ICING SUGAR g 5 PULP VANILLA 120 g egg whites 900 g Flour 180 W

For the mousse with coffee 500 g YOLKS 750 g frozen desserts SYRUP BASE (SEE RECIPE BASE) g 20 GELATIN 160 BLOOM 100 g WATER 2250 g CREAM n 2 VANILLA PODS g 50 INSTANT COFFEE For the praline kamut g 500 DARK CHOCOLATE 500 g PRALINES BASE (SEE RECIPE BASE) g 50 COCOA BUTTER 500 g KAMUT BLOWN For finishing g 2000 WHITE CHOCOLATE GLAZE (SEE RECIPE BASE) For the semifreddo mou Bring to a boil the syrup, pour onto the egg yolks, mounted until completely cooled, add the softened gelatin and melted, stir in the milk chocolate and lightened with cream, finally add the toffee. Completely filled with half-spheres with a diameter of 8 cm and place to break down. For buttons with hazelnuts Whip the butter in the mixer with the sugar and vanilla. Add the egg whites gradually and, finally, the flour by hand. Formed with a smooth nozzle of the buttons and sprinkle with chopped toasted hazelnuts, bake at 180 C for 20 minutes.

For the mousse with coffee Boil the syrup, pour onto the egg yolks to which you have added the chopped vanilla and mount the whole until completely cooled. Then add the gelatine, previously soaked in water, lightened with whipped cream all previously installed with instant coffee. For the praline kamut Melt the chocolate and cocoa butter, tempered , then add the praline base and finally blown kamut. Roll out of baking paper to a thickness of 3 mm. Let crystallize and are formed of disks with a diameter of 11 cm. Mounting Casting coffee mousse into the mold half sphere 12 cm in diameter, insert the halfsphere frozen parfait mou, lying diskette almond biscuit with a diameter of 8 cm and filled with coffee semifreddo. Finish off with a floppy praline kamut diameter of 8 cm and place to break down. Once cold deformed and cover with white chocolate icing. Decorate the edge of hazelnut semifreddo with buttons. Posted 5th November 2012 by pastrypastry 0

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44. Nov 5

Mascarpone mousse with cherries and almonds:

INGREDIENTS FOR 8 CAKES Special pastry with hazelnuts g 2200 SPECIAL SHORT PASTRY HAZELNUT (SEE RECIPE BASE) For the mascarpone mousse ITALIAN MERINGUE 850 g (SEE RECIPE BASE)

1125 g Mascarpone 1125 g CREAM g 20 GELATIN 160 BLOOM 100 g WATER For almonds praline 330 g ALMONDS WHOLE NOT PEELED g 330 SUGAR 83 g WATER g 33 GLUCOSE n 1 VANILLA POD For finishing g 1400 BAVARIAN VANILLA (SEE RECIPE BASE) 800 g cherries

Special pastry with hazelnuts Prepared disks of pastry of the diameter of 16 cm with a 2 cm high edge. For the mascarpone mousse Stir in the Italian meringue gelatin previously soaked with water and melted in the microwave, everything lightened with cream and mascarpone semi whipped. Fill in the steel rings with a diameter of 14.5 cm and 3 cm high, and put in a blast. For almonds praline Put in a saucepan the sugar, glucose and water, bring to 118 C and add the toasted almonds and warm vanilla bean, continue to stir until the sugar has crystallized attacked with almonds. mounting Casting the cream with a pastry bag on special hazelnut crust, place over the almonds and put in rotating pan scrubber. Finish by pulling the ring then the mascarpone mousse and placing it on top of the almonds.

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45. Nov 5

Donkey's milk ice cream, hazelnut oil and dark chocolate:

INGREDIENTS For the ice cream g 1000 DONKEY MILK FRESH g 150 SUCROSE g 80 HAZELNUT OIL 50 g DEXTROSE 40 g FIBERS g 40 GLUCOSE SYRUP g 8 CARRUBBA SEED FLOUR g 30 HONEY g 50 ROASTED HAZELNUT To cover 300 g CHOCOLATE TO 60% g 60 COCOA BUTTER HAZELNUT For the ice cream donkey Bring the milk and honey at a temperature of 40 C, add the sugars and dust, then pasteurized at 85 C. Once the temperature of 68 C emulsify the hazelnut oil. Cool, then stir in the chopped hazelnuts adding to creaming occurred. Spread the ice cream molds and break down. Cut ice cream into rectangles, mount on a stick with chocolate frosting and added cocoa butter. Sprinkle with the flour defatted hazelnut. Posted 5th November 2012 by pastrypastry 0

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46. Nov 5

Ice cream with garlic, fresh tomato and basil crostini:

INGREDIENTS FOR 6 PEOPLE For bread with basil 250 g Flour 00 10 g YEAST g 40 BASIL PESTO QB SALE g 20 EXTRA VIRGIN OLIVE OIL g 20 SUGAR For the ice cream 110 g peeled RED GARLIC 100 g CREAM 180 g BREAD CRUMB MILK 250 g g 50 GLUCOSE g 30 WATER g 70 EXTRA VIRGIN OLIVE OIL QB SALT AND PEPPER For the sauce n 4 RIPE TOMATOES QB SALT AND EXTRA VIRGIN n 4 FRESH BASIL For bread with basil Dissolve yeast in warm water. In a bowl mix the flour with the basil and salt. Combine the two mixtures and knead for a long time. Let rise until the volume has doubled. Form two loaves of bread, not too big, let rise then bake at 200 C for about 20 minutes. When the bread has cooled, get thin croutons and let them dry in the oven.

For the ice cream Cook the garlic, changing the water 3-4 times, drain and then combine them in a bowl with the ingredients listed. Go into ice cream maker (well even the pacojet). For the sauce Peel the tomatoes, remove seeds, and season pass. mounting In a shallow dish spread the tomato sauce, lay out a scoop of ice cream and garnish with garlic bread with basil, pepper, olive oil and fresh basil. Posted 5th November 2012 by pastrypastry 0

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47. Nov 5

Soup of tropical fruits, caramelized banana, yogurt ice cream and pink pepper:

SERVES 4 for passion fruit soup g 100 PASSION FRUIT 25 g SUGAR 150 g WATER g 1 PINK PEPPER POWDER sifted for the agar-agar mango

50 g MANGO PULP g 1 AGAR g 3 WATER the creamy yogurt and red pepper GREEK YOGURT 400 g g 20 LYO YOGURT POWDER g 40 ICING SUGAR g 10 ISTANTGEL g 30 PROCREMA 280 g whipped cream g 2 PINK PEPPER POWDER sifted

ice cream yoghurt and red pepper g 8 YOGURT POWDER LYO 14 g DEXTROSE g 16 SUGAR g 1 CITRIC ACID g 5 GLYCERINE g 20 PROCREMA

CRISPI BANANA POWDER 180 g WHOLE MILK 30 g FRESH CREAM g 1 PINK PEPPER POWDER sifted

for the base by osmosis mango 200 g MANGO PULP n 1 MANGO CUT TO JULIENNE 200 g WATER for the caramelized banana n 1 BANANA g 20 SUGAR for garnish g 20 GRUE COCOA (CACAO BEANS FOR THE SHELL OF CRUSHED) ROCKET LEAVES for passion fruit soup Bring water to the boil with the sugar and pink pepper. Turn off and allow to cool covered. Add the juice of passion fruit cold and freeze. for the agar-agar mango Bring to a boil, then roll in plate and let cool completely. Whisk the Thermomix in

order to obtain a smooth sauce. the creamy yogurt and red pepper Combine the ingredients in the Thermomix and blend without heat to obtain a smooth cream. Leave curdle a bit ', incorporate the cream and freeze. ice cream yogurt and red pepper Blend all the ingredients in the Thermomix with the sequence for ice cream, before the dust and spilled liquid, slowly. Stir in cold and freeze. for the base by osmosis mango Do osmosis in vacuum cold and keep the julienne in the liquid. for the caramelized banana Cut the banana into rectangles of 3 cm length, 2 wide and 0.5 thick. Sprinkle with sugar and burn it with a torch. Mounting Make a line thickness of 1 cm of creamy yogurt on a platter. Add 2 points agar agar mango with over 2 seeds of passion fruit, 1 slice of caramelized banana, cranes poured into the pot, 1 scoop of yogurt ice cream rolled in banana crispi and 4 or more sticks in osmosis mango mango . Garnish with rocket leaves. At the table, pour the soup thawed passion fruit with pink pepper. Posted 5th November 2012 by pastrypastry 0

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48. Nov 1

Peach raspberry and thyme:

INGREDIENTS FOR 10 PEOPLE

for the lemon cream g 95 LEMON JUICE g 18 MAIZENA 130 g YOLKS n 2 WHOLE EGGS 188 g ICING SUGAR 275 g MELTED BUTTER for daquoise ALMOND FLOUR 135 g 150 g egg whites 50 g SUGAR g 135 POWDERED SUGAR for genoise of lemon 250 g Flour n 2 LEMONS GRATED 155 g SUGAR 40 g clarified butter

for the soup for peaches n 5 PEACHES

for the tuile of lemon 50 g LEMON JUICE 150 g ICING SUGAR 48 g Flour 00 50 g MELTED BUTTER for the tuile of honey 104 g HONEY 150 g Flour 00 140 g ICING SUGAR 107 g egg whites g 70 MELTED BUTTER for the lemon cream Beat the egg yolks, eggs and sugar. Add the melted butter, stir and bring to 55 C, then add the cornstarch dissolved in lemon juice. Boil for 3 'and cool quickly in scrubber. for daquoise Mix the icing sugar and almond flour and sieve. Beat the egg whites until stiff with sugar, then gently incorporate with a spatula the mixture of sugar and almond flour. Bake at 170 C for 6 '.

for genoise of lemon Grate the lemon zest and mix with sugar. Beat eggs with sugar and lemon, stir in the flour with a spatula, and pour in the clarified butter. Bake at 180 C for 7 '. for the soup for peaches Cut the peaches in half, remove the stone, and bake in Gastrovac at 60 C for 50 '. Remove the skin and keep them in their cooking juice. for the tuile of lemon Mix all ingredients with the leaf, finally add the melted butter. Spread the mixture onto baking paper and bake at 170 C for 4 '. Cut into triangles of 8x8 cm. for the tuile of honey Mix all ingredients with the leaf, finally add the melted butter. Bake at 180 C for 3'-4 '. Posted 1st November 2012 by pastrypastry 0

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49. Nov 1

Clouds with cassis sauce with lime and crunchy sesame:

ENGLISH LIME CREAM 500 ml (SEE RECIPE BASE) For the clouds 200 g egg white 200 g SUGAR 50 g PUREE CASSIS CASSIS LIQUEUR 20 ml 500 g WATER

100 g SUGAR n 3 LIME JUICE For crisp g 30 SESAME 150 g SUGAR For the clouds Bring to a boil water, sugar (100 g) and lime juice. Whisk the egg whites with 200 g of sugar and add the puree and cassis liqueur cassis. Modeled the quenelle with the help of a spoon and cook in the lime juice, covered, for about 3 minutes. For crisp Do caramelize the sugar with the sesame seeds and let cool. mounting Spread the custard on a plate. Lie down on the scoop and decorated with crunchy sesame. Posted 1st November 2012 by pastrypastry 0

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50. Nov 1

Mango Express:
For the chocolate mousse g 500 DARK CHOCOLATE l 1 LIQUID CREAM 100 g YOLK n 1 sheets FISH GLUE For the baba 200 g Flour

g 20 SUGAR 80 g BUTTER 350 g EGGS g 5 BREWER'S YEAST g 1 SALE For the wet coffee COFFEE 200 g g 4-INSTANT GEL For the lemon jelly g 75 WATER g 15 SUGAR g 1 SALE n 1 Lemon zest Saffron pistils g 2 AGAR AGAR 30 g LEMON JUICE For the coffee jelly COFFEE 200 g n 2 SHEETS FISH GLUE For the caramel sauce g 40 SUGAR g 15 GLUCOSE 250 g CREAM n 1 SALT flake For the chocolate powder BUTTER 140 g g 85 SUGAR n 1 egg white g 200 COCOA For the plate with white chocolate g 100 WHITE CHOCOLATE g 20 INSTANT COFFEE For the mango sorbet 250 g WATER 250 g SUGAR g 50 GLUCOSE l 1 MANGO PUREE

For the mango sauce 200 g MANGO

g 20 ICING SUGAR 10 g LEMON PRESSED For the mango powder n 2 MANGO For the chocolate mousse Melt the chocolate in a double boiler. Whip the cream and egg yolks. Soften the gelatin in cold water. Add the gelatin dissolved in a little chocolate cream. Then add the cream and the egg yolks. Obtained pour the mousse into a rectangular mold and let cool. For the baba Mix the yeast with 2/3 of flour and a little warm water (30 ). Knead the eggs, sugar, add the yeast ready, flour and butter at the end. Let it rise. With a bag fill the rectangular suitable mold and let rise a second time. Bake at 180 degrees for about 20 minutes. Immediately remove from the mold and let cool. For the wet coffee Add instant-gel in cold coffee. For the lemon jelly Boil water, sugar, salt, lemon zest and saffron. Let stand for 20 minutes and strain. Add the agar agar, boil for 2 minutes, strain and let cool. Add the lemon juice and emulsify with the mixer. Fill the molds and let cool. For the coffee jelly Soften the glue in cold water. Add to hot coffee, put into the mold and let cool.

For the caramel sauce To caramelize the sugar with the sugar, add the cream previously heated, simmer for 2/3 minutes. For the chocolate powder cream the butter and sugar, add the egg and finally the cocoa. Roll out the dough on a baking sheet and bake for 20 minutes at 150 once cooled crumble the mixture. For the plate with white chocolate Temper the chocolate, add the instant coffee and pour the mixture into a bag for the vacuum. spread in a very thin with the help of a rolling pin. let cool. For the mango sorbet To first boil water and sugar and let cool. Pour all ingredients into ice cream, until creamy. For the mango sauce

Peel the mango and extract the pulp into cubes, mix with sugar and lemon juice. For the mango powder Peel the mango cubes and gain some dry at 40 -50 until complete dehydration, whisk in the cutter. Mounting Soften the baba with wet coffee and place it in the center of the plate. Arrange on top of the chocolate mousse. At both ends, place the lemon jelly. Place the mango powder on the plate next to the long side of the bab, then lay a scoop of mango sorbet, sprinkle with cocoa powder. Put the gelatin in the cafe next to the jelly with lemon. Decorate the mousse with white chocolate chips coffee. Serve the cake with salted caramel and mango sauces. Posted 1st November 2012 by pastrypastry 0

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51. Nov 1

Madagascar:
INGREDIENTS FOR 10 PEOPLE for the chocolate biscuit with rum 500 g EGGS 150 g INVERT SUGAR 250 g SUGAR ALMOND FLOUR 150 g 240 g Flour PETRA 5 g 50 COCOA POWDER g 15 YEAST CHEMICAL Manjari Chocolate 100 g 50 g RUM 50 g WATER

dl 2 CREAM BUTTER 200 g the creamy manjari with pink pepper Manjari Chocolate 210 g g 80 YOLKS g 40 SUGAR dl 2 MILK dl 2 CREAM g 5 PINK PEPPER CRUSHED

for the banana passion fruit 500 g BANANA 2 dl PASSION FRUIT (10% SWEETENED) for the vanilla ice cream n 2 STICKS OF VANILLA 200 g SUGAR 48 g DEXTROSE g 82 MILK POWDER g 8 STABILIZER dl 2 CREAM l 1 MILK for the meringue light coffee 140 g egg whites g 40 WATER g 60 SUGAR g 4 COFFEE for the chocolate biscuit with rum First dough: Beat the eggs, add invert sugar, then beat in the sugar with the planet. Add all the flour mixed with the spatula. Second dough: Combine 1/3 to 1 mix with butter and cream heated. Replace the obtained mixture again in the 1st slurry so as to obtain a 2 dough. Third dough: Combine 1/3 of the 2nd to the melted chocolate mixture. Replace the obtained mixture again in the 2nd dough to obtain a 3 dough. Add the brandy and water on the 3rd batter and mix. Spread on the plate and bake at 180 C for 10'E then at 160 C for 10 '. the creamy manjari with pink pepper Prepare a custard and pour it over the chocolate a little at a time so as to obtain a smooth sauce. Add the red pepper helping with Turmix. Store at +4 C. for the banana passion fruit Slice the banana and blender with the juice of passion fruit.

for the vanilla ice cream Mix the milk with the vanilla, filter and heat the cream to 45 C. Add the dry ingredients mixed. Bring to 85 C. Cool in a blast chiller and let stand 12 hours in a refrigerator at +4 C. Put in glasses of pacojet and store in freezer at -20 C. for the meringue light coffee Beat the egg whites and water with coffee powder, then add the sugar a little at a time continuing to mount. Form small meringues with the help of the pastry bag. Go in a hot oven at 100 C for 1 hour. Mounting Prepare 10 rectangular plates, spread the creamy chocolate with pink pepper and make a line with a teaspoon. Place the chocolate biscuit soaked in coffee and rum diced. Combine 3 slices of banana passion fruit to the pot. Partially cover with eclat d'or (Valrhona is an ingredient) and add the vanilla ice cream. Finally put 2 pieces of meringue coffee. Posted 1st November 2012 by pastrypastry 0

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52. Oct 31

The trifle:
INGREDIENTS for the sponge 180 g caster sugar 180 g Flour n 7 WHOLE EGGS n SEEDS OF VANILLA POD for the custard

350 g FRESH CREAM 150 g FRESH MILK 110 g YOLKS 65 g caster sugar n 1 VANILLA POD the creamy chocolate g 500 ENGLISH CREAM 200 g CHOCOLATE 70% for fragrant struesel alkermes 100 g Flour BUTTER 100 g 100 g caster sugar ALMOND FLOUR 100 g QB ALKERMES

the creamy mascarpone g 500 ENGLISH CREAM 500 g Mascarpone for the sponge Remove the pulp from the vanilla bean and add it to the egg in the glass of a planetary. Add the sugar and begin to work at increasing speed until the mixture is white and fluffy. Incorporate the flour sifting; after the addition of the flour work the mixture with a spatula from pastry, stirring gently from the bottom upwards to not disassemble it. Line the bottom of a mold or a baking tray with high sides with parchment paper, butter and flour the edges. Pour the batter and smooth it with a spatula. Bake at 180 C by checking the area with a needle or toothpick when he comes out completely dry take out the cake from the oven and remove from the cooking container, let cool on a wire rack before cutting into cubes. for the custard Crush the vanilla slightly with the back of a knife and hack the pod along its length; extract the pulp and add it to the egg yolks. Put the cream and milk to a boil in a saucepan with the vanilla pod previously drained from the pulp. With a whisk to break the yolks before adding the sugar and stir, making sure to incorporate as little air as possible. Place a sieve the mixture of egg yolks and sugar, combine the boiling liquid by filtering impurities and from the vanilla bean. Bring on the heat and, stirring with a spatula, turn the temperature 82/84 C. Sieve and mix with the help of an immersion blender, taking care not to incorporate air. the creamy chocolate Prepare the custard. Meanwhile, coarsely chop the chocolate and reunite them in the glass of a blender. When the custard has reached a temperature between 50 and 60 C pour over chopped chocolate. Wait a minute because the solid begins to melt and mix with a hand blender. Refrigerate covered with cling film in contact with the

surface. for fragrant struesel alkermes In a bowl combine all ingredients, making sure to use very cold butter cut into small pieces. Working with a spoon until the mixture is grainy but homogeneous; let stand at least 30 minutes in the refrigerator before cooking in the oven at 170 until staining.

the creamy mascarpone Prepare the custard, once it has cooled pour it over the mascarpone in a glass blender. Emulsify without incorporating air and let cool and refrigerate covered with plastic wrap in contact for 24 hours. At the time of use in planetary mount up to the achievement of a soft consistency. Mounting At the bottom of a glass pour the creamy chocolate and allow to solidify in the refrigerator. Then place a cube of sponge cake soaked with Alkermes. With the help of a pastry bag with a plain nozzle add tufts of creamy mascarpone and, before serving, add over the crunchy sweet streusel made from crumbled. Posted 31st October 2012 by pastrypastry 0

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53. Oct 31

The nut:
SERVES 4 the creamy gianduja g 100 DARK CHOCOLATE GIANDUIA 32% Valrhona g 4 ISTANTGEL

g 4 HAZELNUT PASTE g 30 YOLKS g 100 MILK g 100 CREAM g SALE VANILLA for the crispy hazelnut g 50 HAZELNUT SHELLED AND PEELED g 20 ICING SUGAR g 2 BUTTER for the cake with hazelnut g 160 HAZELNUT AND CRUSHED SHELL PEELED g 400 Flour g 4 BICARBONATE g 240 SUGAR CANE g 72 WATER g 104 BUTTER g 2 SALE VANILLA

for the powder hazelnut 200 g ROASTED HAZELNUT SHELLED for hazelnut sponge n 6 EGGS HAZELNUT PASTE 200 g 60 g Flour 200 g SUGAR for hazelnut crumble g 100 HAZELNUT g 100 Flour g 100 SUGAR g 30 32% DARK CHOCOLATE GIANDUIA VALRHONA g 100 BUTTER g 1 VANILLA salt for hazelnut ice cream g 30 HAZELNUT PASTE g 22 SUGAR g 12 DEXTROSE g 8 INVERT SUGAR g 2 GLYCERINE g 8 SKIMMED g 8 50 BASE MILK g 160 SKIMMED MILK

salt for the salted caramel g 200 SUGAR g 146 WATER g 22 SALT the creamy gianduja Prepare a custard with the egg yolks, milk, cream and salt. Pour the still hot chocolate mixed with hazelnut paste and istantgel. Whisk and break down. At time of service unnerve with a hand whisk. for the crispy hazelnut Spread the nuts on wax paper, sprinkle with sugar and butter, then pass them at 180 degrees for about 20 '. Remove the pan and after a few moments, when the sugar is still soft, nutty separate each other by hand and allow to cool in a blast chiller. for the cake with hazelnut Bring to boil the water with the sugar, butter and salt. Turn off and pour into the flour sifted with the baking soda and nuts. Knead and roll out the dough to 1 cm in the form of a sheet of waxed paper. Go spread the dough in a blast and when you get the solid thin slices with a knife. Bake at 165 for 6 '. for the powder hazelnut Toast the hazelnuts to 165 for 25 'and, once cold, grate with the Microplane. Keep the mixture in the refrigerator until ready to use. for hazelnut sponge Blend all the ingredients, pour the mixture into a trap load and go in the microwave for about 40''. for hazelnut crumble Gently mix all ingredients except the chocolate. Pass the mixture in the oven to roast at 180 degrees for about 10 ', then transfer to a mixer and pour hot chocolate. Lay it all on a baking sheet and bake in scrubber. for hazelnut ice cream Mix everything well, pasteurize and stir. Finally freeze. Mounting Make 2 rows of creamy hazelnut on rectangular platters. Sprinkle with powdered hazelnut and have the center of the plate 1 point of hazelnut crumble. Distribute 4 pieces of hazelnut sponge, 4 or more caramelized hazelnuts on the edge of creamy, and add to the center 1 scoop of hazelnut ice cream. Finish with 1 hazelnut biscuit resting on ice cream and serve. Posted 31st October 2012 by pastrypastry

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54. Oct 30

Fruits and vegetables marinated in Asti DOCG:

INGREDIENTS FOR 6 PEOPLE n 1 BOTTLE OF ASTI DOCG n 1 LEMON n 1 ORANGE n 3 MINT LEAVES n 3 BASIL LEAVES n 3 RADISHES n 5 PODS OF BEANS n 1 POTATO n 1 zucchini n 1 CARROT n 1 CELERY OF VERONA n 12 POINTS OF GREEN ASPARAGUS n 2 BEET n MANGO n AVOCADO 100 g MANGO PUREE Cut the lemon and orange into small pieces, add the Asti and let reduce by half; spend all the chinois and add the herbs, put to rest in the refrigerator. Wash the radishes and cut them into thin slices with slicer. Clean the beans and remove the outside. Put the two vegetables in water and ice. Peel the carrot and potato, slice them in washers thickness of 1 mm; clean the celeriac and slice into round thickness of 2 mm. Cut the zucchini into slices 2 mm thick. Wash the asparagus tips, wash and peel the beets and cut them into cubes, blanch all the vegetables and place them

immediately in ice water. Gather all the fruits and vegetables and let marinate in the syrup of Asti. mounting Take a plate and recline on fruits and vegetables in harmony. Put a few drops of mango puree and decorated with chervil, dill, green coriander and purple potato chips. Complete with a few grains of Maldon salt.

Posted 30th October 2012 by pastrypastry 0

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55. Oct 30

Chocolate and oil: emulsion rare:

SERVES 4 For the ice cream 50 g SUGAR g 10 MILK POWDER g 30 GLUCOSE g 5 INVERT SUGAR g 20 CHOCOLATE 70% 20 g cocoa mass g 2 STABILIZER dl 3 MILK g 45 EXTRA VIRGIN OLIVE OIL g 1 SALE For stones with chocolate oil 250 g 70% Chocolate g 50 EXTRA VIRGIN OLIVE OIL

For the olive oil cake g Flour 80 "00" g 40 ALMOND FLOUR g 90 EGGS g 80 SUGAR 10 g YEAST CAKE g 60 MILK g 75 EXTRA VIRGIN OLIVE OIL For the meringue with sesame g 50 SESAME ALBUMIN 10 g g 30 SUGAR g 30 SESAME PASTE dl 1 WATER g 10 SESAME OIL For garnish n 12 LEAFLETS OF PURPLE SHISO For the ice cream Bring the milk to 40 , add sugar, milk powder, glucose, invert sugar, cocoa paste, the stabilizer and salt. Stir and bring to 85 . Pour the mixture over the chocolate and stir until completely dissolved. Blend thoroughly and allowed to cool in a blast up to 50 . Add the oil emulsifies everything and let rest in refrigerator for 12 hours. Then poured into a container for pacojet and break down to -20 . For stones with chocolate oil Melt the chocolate and add the oil, stirring until well blended. Pour into a trap from 5 dl and upload it with 3 charges, then empty it in a tight container and top and let cool in the refrigerator until use. For the olive oil cake Mount sugar and eggs. Add the oil and then the milk. Gradually blend flour and baking powder. Pour into molds plum cake previously buttered and floured and bake at 160 degrees for 25 '.

For the meringue with sesame Hydrates albumin in water for 30 ', add sugar and mixes with the whips to obtain a meringue. Add the sesame paste mixed with the oil, mixing until a uniform compound and stretch of one or more plates to a thickness of a few millimeters. Bake in oven at 120 for 2 hours.

For garnish Serve dessert with a good Chinese black tea with a hint of oxidation levels. Mounting Arrange the stones of chocolate and olive oil cake in harmony on serving plates. Lies one scoop of chocolate ice cream. Place 1 piece of meringue with sesame seeds and garnish each plate with 3 leaves of purple shiso. Serve dessert with a good Chinese black tea with a hint of oxidation levels. Posted 30th October 2012 by pastrypastry 0

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56. Oct 30

Five coffee, five textures:

SERVES 4 For the Bavarian coffee 200 g FRESH CREAM 16 G OF YOLK C COFFEE 1 SHEET OF FISH GLUE g 16 YOLK g 18 SUGAR INSTANT COFFEE n 1 SHEET OF FISH GLUE For the mousse white coffee 200 g FRESH CREAM g 16 YOLK g 18 SUGAR OF COFFEE BEANS n 1 SHEET OF FISH GLUE For the aspic hot coffee

n 4 ESPRESSO g 20 SUGAR SYRUP g 20 LIQUOR COFFEE n 1 PIECE OF CINNAMON STICK n 1 VANILLA POD gellan

For the sauce English coffee 100 g FRESH CREAM g 16 YOLK g 18 SUGAR INSTANT COFFEE For iced coffee n 6 ESPRESSO 60 ml SYRUP SUGAR 200 ml WATER 20 ml LIQUEUR COFFEE 10 ml RUM AGED For the Bavarian coffee Halve the cream then put the first part in a saucepan and bring to a boil. Add the egg yolk and sugar previously mixed and bring to a temperature of 85 C (cooking on the pink). Combine the coffee, gelatin previously soaked in cold water, mix and let it cool. Whip the remaining cream, add the custard and pour into silicone molds with a diameter of 5 cm and height 3 cm. For the mousse white coffee Marinate the coffee beans in half cream for two days in the refrigerator. Put everything in a saucepan and bring to a boil. Add the egg yolk and sugar previously mixed, bring to a temperature of 85 C. Add the gelatin, previously soaked in cold water, mix thoroughly and allow to cool. Whip the remaining cream, add the custard and pour into a baking dish 5 cm high. Let cool, and prepare dumplings. For the aspic hot coffee Put all the ingredients to infuse for an hour, take them to 80 C, bind with the Gellan, pass in a chinois and pour into hemispheres rubber diameter 3 cm. Let cool.

For the sauce English coffee Put half cream in a saucepan and bring to a boil. Add the egg yolk and sugar previously mixed, bring to 85 C (cooking on the pink). Add the coffee, stir and let cool. Store in the refrigerator. For iced coffee

Mix all ingredients and place in a shallow container and wide and frozen. Take a spoon and scrape the surface, until the granita. Mounting Order of preparation: Bavarian salsal English coffee coffee coffee mousse white aspic hot coffee to iced coffee Posted 30th October 2012 by pastrypastry 0

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57. Oct 30

White - Blanc manger with lichees, transparency of sugar and almond sauce:
SERVES 4 For blanc manger l 1 FRESH MILK 300 g ALMONDS WHOLE NOT PEELED 120 g SUGAR n 1 lemon zest n 4 SHEETS OF JELLY For the sauce with almonds 100 ml FRESH MILK g 30 MARZIPAN SUGAR 20 ml LIQUOR AMARETTO 5 g SUGAR n 1 lemon zest

for decoration n 20 LICHEES n 1 THE LEMON JUICE 50 ml SYRUP SUGAR LEAVES PIMPINELLA

For blanc manger Grind the almonds in a mortar and put in a pot with milk for about 3 hours in the cold. Then heat and bring to a boil for about 1 minute. Add sugar and lemon zest. Add the gelatine previously soaked in cold water and wrung out. Spend all the chinois and casting the mixture into the molds. Refrigerate until the coagulate. For the sauce with almonds Bring the milk to a boil and add the other ingredients. Melt the marzipan, then go all the chinois and place in a container in the refrigerator until use. for decoration Peel the fruit and let it marinate in lemon juice and syrup mounting Turn out the blanc manger, put them on a plate and decorate with the fruit marinade, sauce with almonds and burnet. Serve with the transparency of sugar. Posted 30th October 2012 by pastrypastry 0

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58. Oct 29

Bamboo:
SERVES 4

125 g chocolate ganache 400 g Roulade (SEE RECIPE BASE) For the chocolate mousse g 50 DARK CHOCOLATE 100 g CREAM For Nashi caramelized 50 g SUGAR CANE 250 g NASHI APPLES CUT TO CUBE ml 20 CALVADOS For chibouste Green Tea Matcha 250 ml MILK n 2 YOLKS g 40 SUGAR 15 g Flour g 5 STARCH 150 g egg white g 15 SUGAR n 3 SHEETS OF FISH GLUE GREEN TEA MATCHA

to polish g 80 JELLY THE GREEN TEA For the chocolate mousse Melt the chocolate in a double boiler. Semi whipped the cream and add it to the chocolate. For Nashi caramelized Caramelized brown sugar with diced apples and Calvados. For chibouste Green Tea Matcha Prepare a custard. Boil the milk. Mix egg, sugar, flour and starch and add to the milk, put on fire by simmering. Season with Matcha green tea. The cream is hot, add the gelatin, previously soaked in cold water. Whip the egg whites until stiff. Add the sugar. Stir in the egg custard. mounting Into a rectangular mold you have the roulade, then the chocolate mousse, ganache, caramelized apples and finish with cream chibouste green tea. Do coagulate in the fridge, then remove from the mold and cut into slices. Polished, finally, with the green tea jelly and serve.

Posted 29th October 2012 by pastrypastry 0

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59. Oct 29

Baba, limoncello cream and strawberries:

SERVES 4 Baba For the baba g 500 00 WHITE FLOUR g 30 BREWER'S YEAST 50 g WHOLE MILK n 5 WHOLE EGGS COLD 120 g cold butter cut CUBES 50 g caster sugar g 2 SALE END For the syrup of the baba 500 g WATER 250 g caster sugar 10 g lemon peel g 1 CINNAMON STICK g 150 LIQUOR LIMONCELLO For the cream limoncello 400 g FRESH MILK 100 g LIQUOR LIMONCELLO

n 6 YOLKS g 45 MAIZENA g 20 00 WHITE FLOUR 120 g caster sugar g 100 WHIPPED CREAM QB lemon peel For the garnish 100 g WILD STRAWBERRIES n 4 SLICES OF LEMON CANDIED n 4 MINT LEAVES g 80 CREAM LIMONCELLO n 4 CUPS OF LIQUOR LIMONCELLO For the baba Dissolve the yeast in the lukewarm milk (27 C maximum). Sift the flour and pour in a bowl in a bowl, forming a crater in the center, add the cold butter into small cubes. Mix with your hands until the butter is completely incorporated into the flour. Add to the mix the milk with the yeast and the sugar and mix until they are completely absorbed by the flour mixture and butter. Shell the eggs and pour them one at a time in the dough, mixing and incorporating each egg before adding the next. Work the dough by hand for 25-30 minutes, until it detaches from the walls of bowl and becomes smooth, elastic and very compact, or for 20 minutes if you have access to a global with the dough hook. Cover the dough with a damp cloth or plastic wrap and let rise at room temperature until doubled in volume. Grease and flour the molds baba portion, fill halfway with pasta of baba and let rise at room temperature until the dough has filled the mold. Bake in a preheated oven at 180 C for 18-20 minutes (the cooking time varies in relation to the size of the mold). Remove the babas from the oven and from the mold. For the syrup of the baba Pour into a saucepan the water, sugar, lemon peel and cinnamon stick and boil. Strain and add the liqueur limoncello. For the cream limoncello Pour into a saucepan with 300 g milk 100 g of caster sugar and lemon zest and bring to a boil. Remove the lemon peel. Pour into a bowl the egg yolks, 100 g of cold milk, cornstarch and flour sifted, mix with a whisk taking care not to form lumps, add the remaining 20g of caster sugar. Add the mixture into the hot milk and bring to a boil, stirring constantly with a whisk. Remove from heat, add the liqueur limoncello and incorporate, allow to cool and add the whipped cream, incorporating gently. For the garnish Soak the babas in leaving them wet until they become soft. Remove the babas from the wet and lay them upside down on a drip tray to drain the excess wet. Cut the baba in half, stuff it with limoncello cream and wild strawberries. Serve on the side with the baba a bowl containing the cream of lemon and a shot of limoncello

liqueur, garnish with slices of candied lemon, grated rind of lemon and a mint leaf. Mounting Serve on the side with the baba a bowl containing the cream of lemon and a shot of limoncello liqueur, garnish with slices of candied lemon, grated rind of lemon and a mint leaf. Posted 29th October 2012 by pastrypastry 0

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60. Oct 29

Blackcurrant mousse with fresh raspberries:

SERVES 4 For the blackcurrant jelly 190 g PUREE BLACKCURRANT g 10 FRESH LEMON JUICE g 4 JELLY For the spumoni chocolate ivory 50 g MILK 10 g CASTER sugar 20 g EGG yolk g 2 JELLY g 50 IVORY CHOCOLATE 120 g WHIPPED cream For blackcurrant glaze 50 g BLACKCURRANT PUREE

25 g CASTER sugar g 10 GLUCOSE 100 g GLAZE COLD

For the blackcurrant jelly heat the puree of black currants and add the gelatin, previously soaked in cold water, then lemon juice. Mix and filter through, then pour into molds flexipan round, 2 cm in circumference. For the spumoni chocolate ivory Mix in a bowl, with the help of a whisk, egg yolks and sugar and pour in the milk, previously heated. Simmer and proceed as for a custard with a temperature of 82 C . Remove from heat, add the gelatin previously soaked in cold water, mix and filter into a chinoise chocolate directly in ivory. Emulsify with an immersion blender, cover and reduce until it reaches a temperature of 25C . Finally, add the whipped cream, stirring the mixture very gently. For glaze blackcurrant, in a saucepan to boil for about 3 minutes, the blackcurrant puree, sugar and glucose. For glaze blackcurrant Add glaze cold and keep refrigerated. mounting Mount, the spumoni, in a mold flexipan shaped patty lay down first part of spumoni chocolate ivory, then the gele of blackcurrant and finally the remaining spumoni. Freeze before serving, frost with glassaggio blackcurrant. Serve with fresh raspberries and mixed spring flowers are edible. Posted 29th October 2012 by pastrypastry 0

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61. Oct 29

The combination of pears and chocolate

INGREDIENTS For the chocolate ganache mounted q 230 FRESH CREAM q 25 GLUCOSE SYRUP q 25 INVERT SUGAR q 180 CHOCOLATE 70% q 450 FRESH CREAM for the chocolate chip cookie without flour q 170 Albums q 160 CHOCOLATE 70% q 75 BUTTER q 70 YOLKS q 40 sugar for pears in red wine and port n 3 WILLIAM PEARS q 100 caster sugar QB RED WINE QB PORT for the frothy cream caramel q 600 FRESH CREAM q 80 sugar q 60 YOLKS For the chocolate ganache mounted In a saucepan, bring to a boil 230 grams of cream with the glucose and invert sugar; apart coarsely chop the chocolate and reunite them in a bowl. Pour the boiling cream over the chocolate, emulsify with a hand blender and immediately cool the mixture with the remaining cream. Cover the ganache with cling film in contact with the surface and let stand in refrigerator at least 12 hours at the time the mount in the planet. for the chocolate chip cookie without flour Let the butter soften at room temperature and work it with a whisk until you have the consistency of a cream, smooth and soft. Meanwhile melt the chocolate in a double boiler, when melted chocolate has reached a temperature of 45/50 C, add the cream and butter work with a spatula to mix the two ingredients. Whip the egg

whites with the sugar to get a smooth and shiny meringue, add chocolate egg yolks a little at a time while continuing to work. Finally incorporate the egg whites. Roll out the dough on a baking sheet lined with parchment paper and bake in a preheated oven at 170 C until the surface does not show a thin crust resistant to finger pressure. Allow to cool completely before removing from baking tray and then coppare disks. for pears in red wine and port Cut the pears into cubes and caramelize them in a pan with the sugar. Add the red wine and cook until absorbed the cooking liquid, then add the port and continue to cook until completely absorbed. Cut the pears then coarsely with a knife. for the frothy cream caramel Pour the sugar in a saucepan and, over low heat, begin to caramelize without touching it. Meanwhile, heat the cream without reaching the boiling point. When the caramel has taken on an amber color to incorporate the cream and allow to mix everything. Pour the egg yolks and cook over low heat until it reaches the pasteurization at 85 C; Pass the cream thus obtained in a colander to remove any impurities and let cool to room temperature. Let stand cream in the refrigerator for at least 12 hours, covered with foil paper in contact, and at the time the mount in the planet. Mounting Fill the bottom of a martini glass with chocolate ganache mounted, then lay a disc of chocolate chip cookie without flour, cover with a layer of pears in red wine and port and complete, using a pastry bag with a plain nozzle with tufts of frothy cream caramel. Posted 29th October 2012 by pastrypastry 0

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62. Oct 29

Gianduja cream to spread:

INGREDIENTS For the cream g 2000 HAZELNUT PASTE PURE 2400 g SUGAR g 400 COCOA SKIMMED 10/12 200 g SKIMMED 10 g SOYA LECITHIN FLUID

For the cream Mix milk, sugar and cocoa together, add the hazelnut paste and lecithin, mix well, then put it all in the ball mill and refine until you reach the desired consistency. Alternatively, you can pass this recipe in normal refiner roller passing the product several times with a result that is very different, as you will feel a grittiness inevitable due to coarse grinding. Posted 29th October 2012 by pastrypastry 0

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63. Oct 29

Coccofragola:
INGREDIENTS For the strawberry coulis and raspberries g 270 CHERRY PUREE g 270 STRAWBERRY PUREE g 80 SUGAR g 12 ANIMAL GELATIN

For the sponge cake with lemon g 1260 ALMOND PASTE g 1260 EGGS g 10 SALE g 390 BUTTER g 240 Flour g 6 SKINS OF grated lemon g 15 YEAST CHEMICAL For the mousse with coconut g 730 MASH COCONUTS g 140 COCONUT paste g 15 LEMON JUICE g 500 WHIPPED CREAM g 20 ANIMAL GELATIN g 170 * ITALIAN MERINGUE

For the Italian meringue g 100 SUGAR g 60 EGGS whites g 30 WATER For the strawberry coulis and raspberries Mix the puree with sugar and add the dissolved gelatin. Bring stirring at a temperature of 40 C without exceeding it not to spoil the fruit. Pour into a pan and let it harden in the refrigerator. For the sponge cake with lemon Stir in the cutter the almond paste with the lemon peel and salt; emulsify with eggs and heat up to 50 C. Then fit in with the planetary leaf until completely cooled. Stir in the hot butter and then the flour sifted with baking powder. Spread a layer of 3mm. Bake at 190 C for 14 minutes. For the mousse with coconut Mix the puree with coconut paste, coconut and lemon juice, heat to 60 c., Add the gelatin, previously soaked in cold water, pour on Italian meringue. Mix and stir in the whipped cream when the mixture is 35 c. mounting Cut the circles with the pasta bowl and place the edge of the glass. Put the pastry bag with a layer of an inch of coconut mousse, stack a disk of sponge cake with lemon and fill the glass with coconut mousse and decorate with strawberries. Posted 29th October 2012 by pastrypastry

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64. Oct 29

Proper coffee:
INGREDIENTS For the coffee ice cream MILK 500 g 150 g CREAM g 100 GRAINS OF COFFEE g 35 MILK POWDER g 30 GLUCOSE POWDER g 20 INVERT SUGAR g 2 STABILIZER For the ice cream with white chocolate and anise 542 g WATER g 12 STAR ANISE 71 g MILK POWDER 19 g SUGAR 274 g IVORY CHOCOLATE g 4 NEUTRAL g 90 INVERT SUGAR For the coffee ice cream Making an infusion of coffee, with the cream after cooked, for 10 minutes before filtering. Mix the milk powder into the tea, heat and add the mixture of sugar, glucose and stabilizer. Pasteurized at 85 C. Break down and let it sit at least 3 hours before you whisk.

For the ice cream with white chocolate and anise Mix and heat the water with milk powder, invert sugar and star anise. At 40 C

pour sugar mixed with the stabilizer and bake at 85 C. Filter. At 50 C on chocolate make an emulsion. Let it sit 24 hours. Whisk. mounting Fill a glass with the pastry bag with coffee ice cream. Make dollop of ice cream with chocolate and anise and decorate with half apricot Posted 29th October 2012 by pastrypastry 0

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65. Oct 29

Soup of exotic fruits to moscato d'asti, mint candy and small meringues:
SERVES 4 for dessert n 1 MANGO n PINEAPPLE n 20 mint leaves FRESH 200 g MASH PASSION FRUIT 200 g MANGO PUREE 200 g PUREE OF PINEAPPLE 50 g MAIZENA g 200 COMPOUND FOR ITALIAN MERINGUE 150 g SUGAR g 50 GLUCOSE 50 g WATER n 1 BOTTLE Moscato d'Asti for dessert Transfer the mixture to meringue in a piping bag and form 20 small meringue. Cook

in the oven at 80 for 2 hours, then let them rest in a dry place. blanch the mint leaves for a few seconds, cool immediately in ice water to maintain the color and immerse them in a solution of glucose and water. Then pass them in a static oven at 100 for approximately 1 hour. Divide it into three equal parts sugar in saucepan and bring to a semi-caramel Feather with Moscato, always in equal parts, and once the alcohol evaporated, add the three fruit purees, one for each pan. As soon as you reach a boil, season with density (3 soups should have the same consistency) with a little cornstarch dissolved in water. At the end, go to China and make it cool. mounting Lay the three soups in bowls serving, trying to let them separate in order to highlight the different colors. Add the mango and pineapple cubes, meringue, candied mint and serve immediately Posted 29th October 2012 by pastrypastry 0

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66. Oct 29

Soup with vegetables and citrus, pink grapefruit sorbet vanilla tahiti, nocellara oil, salt Mothia:

SERVES 4 For the sorbet PINK GRAPEFRUIT JUICE 150 g g 30 WATER g 10 GLUCOSE QB granulated sugar (25 REFRETTOMETRO) n BERRY VANILLA TAHITI

For the soup g 60 FENNEL CUT TO JULIENNE 30 g zucchini GREEN BARK 100 g PULP blood orange g 60 FLESH PINK GRAPEFRUIT 350 g JUICE blood orange PINK GRAPEFRUIT JUICE 150 g n 2 SYRUP SUGAR SPOONS g 35 OIL NOCELLARA n 2 SALT SPOONS MOTHIA

For the sorbet Mix the ingredients together and chill in ice cream maker. For the soup In four bowls combine the fennel into thin strips, bark zucchini, chopped grapefruit and orange peeled and cut into pieces alive. mounting Cover with the juices mixed with sugar syrup, place the center of each bowl a scoop of sorbet, garnished with olive oil, salt Mothia and a bit of fennel. Posted 29th October 2012 by pastrypastry 0

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67. Oct 29

Acai soup salad with dried fruit and yogurt siphon:

SERVES 4 For the soup of aai 300 g MASH PURE AAI 50 g SUGAR SYRUP A 32 B 50 g MANGO PUREE g 1 RED PEPPER For the yogurt froth YOGURT 200 g n 1 egg white n SHEET OF FISH GLUE 30 ml SYRUP SUGAR n 1 LEMON JUICE For fruit 40 g Pistachios g 40 HAZELNUT g 30 ALMOND g 10 SESAME g 30 RAISINS 20 g pine nuts g 20 ROLLED OATS g 30 CHIPS OF PASSION FRUIT FLOWERS FOR DECORATING KARKADE crystallized For the soup of aai Mix all ingredients and refrigerate. For the yogurt froth Soak the gelatin in the syrup, add the other ingredients. Switch to the chinois and put in the trap, loaded with two cartridges and refrigerate until use. For fruit Toasted nuts and put to soak the raisins. Put the dried fruit in a bowl and pour in the presence of the customer, the soup of aai. mounting Finally a sphere filled with dark chocolate mousse with yogurt and arrange in the center of the dish. Decorated with flowers karkad crystallized. Posted 29th October 2012 by pastrypastry 0

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68. Oct 28

ELDER FLOWERS SYRUP

ingredients: 10-15 umbrellas elderflower (depending on size) 1 liter of water 1 kg of sugar 3 lemons untreated Carefully clean the flowers trying to remove the larger stems and put them in a glass bowl, add the lemon cut into thin slices and cover with water. Cover tightly and let marinate for 24 hours. The day after filter, taking care to press the flowers and lemons, so as to obtain all the juice. Pour the liquid into a pot, add sugar and boil for 15-20 minutes. Bottle is still hot and place the bottles upside down in a container until completely cooled. Store in a cool, dark place. Posted 28th October 2012 by pastrypastry 0

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69. Oct 28

Salted butter fudge

for about 36 squares ingredients: 450 g of caster sugar 125 g of fresh cream 150 g salted butter 25 g of corn syrup (light corn syrup) or golden syrup 1 teaspoon vanilla extract 1 taken plenty of fine salt (optional) Pour into a large saucepan sugar, cream, salted butter and syrup and heat to 118 C (it needs a thermometer). As soon as temperature is reached, remove the pan from the heat and allow to cool for ten minutes without stirring. Add the vanilla extract and salt flower and mount with electric whisk until the mixture begins to harden and separate from the sides of the pan (I use 8-10 minutes), you will find that the whips will begin to make a little 'hard work. Pour into a square mold (18 cm wide) lined with parchment paper and level quickly. Allow to cool completely and put in the refrigerator for at least 5-6 hours Posted 28th October 2012 by pastrypastry 0

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70. Oct 28

Mousse "Black Forest"

For 6 portions Biscuit with chocolate Ingredients: 1 large egg 10 g unsweetened cocoa powder 20 g of sugar 20g flour

1 pinch of salt Beat eggs with sugar and salt until the mixture is white and fluffy, with a spatula, slowly stir in the flour with the cocoa, being careful not to remove the eggs. Pour into a baking dish (20X20) lined with parchment paper and bake at 180 C for 15 minutes.

Dark chocolate mousse Ingredients: 100 g dark chocolate 70% (Valrhona Guanaja) 100 ml of milk 200 ml of fresh cream 2 g of gelatin sheets 50 g of sugar Put the gelatin to soak in cold water for 5 minutes, bring the milk to a boil and dissolve sugar and gelatin. Melt the chocolate in a double boiler and pour the hot milk wire, stirring with a whisk to obtain a cream high gloss. Allow the chocolate cream to cool completely and gently stir in the cream (not to be firm but creamy).

White chocolate mousse Ingredients: 200 g white chocolate (Valrhona Ivoire) 150g of fresh whole milk 2 g of gelatin 200 g fresh cream Boil the milk, add the gelatin previously soaked for 5 minutes in cold water and wrung out, dissolve well. Melt the chocolate in a double boiler and pour the milk by gently twisting the cream with a spatula. Allow to cool and stir in the cream of the cream.

Jelly cherries Ingredients: 200 g of pitted cherries 100 g of sugar 3 tablespoons water 5 g of gelatin sheets Pour the water, sugar and cherries in a saucepan, boil for ten minutes, turn off when the cherries are well softened. Soak the gelatin in cold water. Separate the cherries from the syrup obtained and weigh 185g of syrup, then dissolve the gelatin. Allow to cool fully specified. Assembling the cake Prepare the biscuit and chocolate mousse. Internally lined stainless six rings (6-7 cm

diameter) with some strips acetate (broad little more than the circumference of the rings and high slightly more than their height), in this way there will be no problem at the time of demould desserts. Derive from the biscuit six discs (same diameter of the rings) and place on the bottom of the stainless steel rings, filling all the molds halfway with chocolate mousse and leave in the freezer a few hours to coagulate. Prepare the white chocolate mousse and fill almost all steel wheels, leave it in the freezer again. Prepare the jelly cherries, cherries have some mousse on and pour a thin layer of jelly. Put back in the freezer for a few hours. Remove from the refrigerator an hour before serving Posted 28th October 2012 by pastrypastry 0

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71. Oct 28

souffls glac la fraise

ingredients: 300 g strawberries 150 g of sugar the juice of half a lemon 6 g of gelatin sheets 300 ml of whipping cream Wash and slice the 300 g strawberries and sprinkle with the lemon juice, blend them with sugar in order to obtain a very smooth puree, heat in a water bath the puree, without letting it boil, soak the gelatin in cold water (5 minutes ) and dissolve in hot mashed and mixed well. Combine the rest of the puree and allow to cool completely, stirring occasionally. When the puree is completely cooled, whip the cream and incorporate it gently to the puree. At this point the mousse is prepared: 10-12 coated mini cocottin for souffle with a strip of parchment paper, so as to bring up their sides and fill with the mousse so as to exceed about 1.5 cm from the edge of the casserole. Cover with plastic wrap and leave in the freezer at least 4

hours. Remove from the freezer at least 30 'before serving, remove the paper gently and garnish each souffle with a dollop of whipped cream with a little icing sugar and slices of strawberry. Posted 28th October 2012 by pastrypastry 0

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72. Oct 28

coconut delight
ingredients: 400 ml of coconut milk (1 pack) 250 ml of fresh cream (1 pack) 100 g sugar (4 tbsp) 4 sheets of gelatin 1 pinch of salt cocoa and fresh coconut to decorate Put the gelatin to soak in cold water. Pour all ingredients into a saucepan and heat over low heat until the sugar has dissolved completely. Avoid reaching the boiling since the mixture would tend to separate. Drain the gelatin and pour into the hot liquid, stirring well. Pour the mixture into 6 small molds or in a single mold, allow to cool, cover with foil and put in the refrigerator for about 5 hours. When ready to serve, unmold each cake on a plate, sprinkle with some cocoa powder and decorate with a few slivers of fresh coconut. Posted 28th October 2012 by pastrypastry 0

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73. Oct 28

jars of vanilla cream

for 4 jars ingredients: 200 g of fresh cream 300 g of fresh whole milk 1 vanilla pod 60-80 g of caster sugar 20 g of cornstarch Pour the milk, cream, sugar, seeds taken from the vanilla bean and the pod itself in a saucepan, bring it to a boil and remove from heat. Take two or three tablespoons of the hot liquid and pour it on the previously sifted cornstarch in a small bowl, mix well to obtain a creamy sauce and pour, stir in hot milk after measures to remove the vanilla pod. Place on low heat and bring to a boil, stirring carefully, boil 3 to 5 minutes or until the cream will be thick. cool stirring from time to time and cover with the film in contact, so as to prevent the formation of the cuticle. Put in the fridge and ready to serve, mix the cream to make it smooth and pour into glasses or in jars. Posted 28th October 2012 by pastrypastry 0

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74. Oct 28

Rhubarb mousse, jelly strawberries and whipped white chocolate

for 6 glasses Rhubarb mousse Ingredients For the rhubarb puree 250 g of rhubarb 40 g of sugar For the mousse 200 g rhubarb puree 20 g of sugar 2 leaves of gelatin 200 g of fresh cream semi whip To prepare the puree: Cut the rhubarb into pieces, mix with sugar and spread on a baking tray, bake in oven at 180 C for about 15 minutes (must be soft but without losing its shape). Mix the rhubarb still hot in order to obtain a puree, allow to cool. Soak the gelatin in cold water. Heat half of the puree with sugar, when the latter is dissolved add the gelatin drained and the rest of the puree rhubarb, stirring quickly to avoid that the gelatin congeal. When the puree has cooled combine the cream and incorporate it in 2-3 times gently with a spatula, with movements from the bottom upwards. Spread the mousse into glasses, cover with foil and put in the freezer. Strawberry jelly Ingredients 200 g strawberry puree (strawberry puree) 50 g of sugar 2 leaves of gelatin Soak the gelatin in cold water. Heat half of the puree with sugar, when the latter is dissolved add the gelatin drained and the rest of the puree, taking care to mix quickly. Pour a thin layer into the glasses, the rhubarb mousse and put in the freezer. Chantilly white chocolate Ingredients 150 g of white chocolate 300 g of fresh cream Melt the chocolate in a double boiler and let it cool for a few minutes (should not solidify); semimontare the cold cream, a spoonful make matches of chocolate and stir quickly. Add the remaining cream and incorporate it gently. Distributed in glasses and put in the freezer.

Transfer to the fridge a few hours before serving, decorate as desired. I have my glasses decorated with white chocolate powder and chopped pistachios.

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75. Oct 28

Tapioca pudding with stewed strawberries

ingredients: 350 g of fresh milk 50 g of tapioca pearls small 1 tablespoon of sugar 1 egg yolk 1 pinch of salt half a vanilla bean seeds to consist of strawberries: 100 g of strawberries 1 spoon of sugar

lemon Wash the tapioca pearls and drain, pour into a saucepan with the milk from the bottom often, cover and leave to soak for at least half an hour (but not more than an hour). in the meantime prepare the compote pouring washed and sliced strawberries in a saucepan with the sugar and a good squeeze of lemon, allow to simmer until it has lost a good deal of water (in this case I prefer to let "soft") and set aside. Resume the pan with the tapioca and add the salt, vanilla and egg yolk previously worked with the sugar, stir well and bring to a boil over gentle heat, stirring from time to time. Since it begins to simmer it will take about fifteen minutes, at this stage it is essential to continuously mix the pudding, when the pearls will be soft and transparent and the whole thing has taken on almost creamy consistency, pour into a glass container, in how to lose a little 'heat, and cover in contact with food film. When the pudding has cooled, pour a little 'made in 4 glasses and cover with pudding. I decorated with fresh strawberries and pistachio powder, to give color. Serve warm. Posted 28th October 2012 by pastrypastry 0

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76. Oct 28

Chiffon cake with purple sweet potato

ingredients: 4 large egg yolks 20 g of sugar 60 g of water 60 g of seed oil 50 g of flour "00 1 tablespoon vanilla extract 50 g of purple sweet potato powder (ube) * 1/2 teaspoon baking powder (optional) 4 large egg whites

90 g of sugar 8 g of cornstarch 200 g of fresh cream icing sugar to taste * Replace with 30 g of flour "00" for the basic recipe Work the egg yolks with sugar, add water, oil, dust, sweet potato, vanilla extract and flour and mix well to obtain a homogeneous mixture. Beat the egg whites with the whisk, when they begin to become frothy combine sugar with cornstarch, slightly to time, and continue beating until the meringue will not be shiny and firm. Combine 1/3 of meringue to the first mixture, incorporate gently with circular movements from the bottom up, incorporate the same way the remaining meringue. Pour l 'mixture into a mold chiffon / angel food cake (or a donut is not non-stick) 18 cm, without butter (essential to be able to flip the cake, once cooked, without coming off from the mold), and bake at 150 C for about 50 minutes (without opening the oven door, for no reason). When the dessert is cooked, remove from oven and turn it over immediately, placing it on the neck of a bottle or on pins the special mold, so that the steam can escape freely from the cake. This step prevents the bun from collapsing and helps maintain smooth and, consequently a lightness and a soft and elastic consistency. Posted 28th October 2012 by pastrypastry 0

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77. Oct 28

Pumpkin Loaf

ingredients:

650 g of flour manitoba 400 g pumpkin puree * 10 g of dried yeast (about 1 tablespoon and a half) 60 g butter, melted 150 ml of warm milk 100 g of sugar 1 pinch of salt 1 vanilla bean raisins to taste 50 g of apricot jelly Mix the flour and baking powder and set aside. Mix in a bowl all the wet ingredients, salt, sugar and vanilla seeds, stir and add the flour

containing dry yeast, and start kneading, if the dough should be sticky (there is not the same as a pumpkin 'other) add a little 'flour until it reaches the consistency of the dough for pizza. Knead for about ten minutes, then add the raisins soaked in water and knead until the dough comes away from the sides of the bowl, forms a ball, cover with a cloth and let rise in a warm place until doubled of 'dough (1 to 2 hours). Pour the mixture on a work surface and gently deflate without working too much, Get from 20 balls and place in a pan with high sides (lined with parchment paper) leaving about cm of space between the one and the other. Cover and let rise until

doubled and the briochine will not be all together (1 hour or so). Bake at 180 degrees for 20 ', once out of the oven should be immediately brush with melted apricot jelly on low heat with a little water.
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78. Oct 28

kugelhopf alsacien

ingredients:

500 g strong flour (Manitoba) 150 ml of warm milk

7 g of dried yeast 130 g cold butter, melted 4 eggs, lightly beaten 100-120 g of sugar a vanilla bean zest of one lemon 150 g of raisins brandy or rum almonds to decorate

Wash the raisins and put it to soak in brandy. Pour into the bowl of the planetary warm milk, butter, sugar, vanilla seeds, the lemon zest and a pinch of salt and mix everything quickly. Add the eggs and the flour with the baking powder and mix at low speed, when all the ingredients are well blended slightly increase the speed and continue to beat the mixture until it is shiny, elastic and detaches completely from the container walls . At this point, at very low speed, add the raisins well drained and work just enough to ensure that this is evenly distributed in the dough. Butter a mold kouglof two-liter, place an almond in each channel of the fund and distribute the dough, cover with a damp cloth and let rise in a warm place until the dough has completely filled the mold (two to three hours, in winter it will take longer). Bake in preheated oven at 180 C and bake for 40-50 minutes, cover with aluminum foil as soon as the surface of the cake will be golden. Check the area with a toothpick and, once cooked, remove from the mold to release any moisture. Serve warm or cold, sprinkled with plenty of icing sugar.

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79. Oct

25

Cinnamon rolls
To the mixture 500 g of flour Manitoba (Manitoba or half and half "00") 20 g fresh yeast (or 7 g of dried yeast) 50 g of sugar 60 g butter, melted cooled 1 large egg lightly beaten (at room temperature) 250 ml of lukewarm milk 1 pinch of salt 1 vanilla bean For sugar with cinnamon 100 g of sugar 1 heaping teaspoon of cinnamon powder For the icing icing sugar to taste water q.b. Dissolve the yeast in a little warm milk crumbled. Pour the flour into the global, add all other ingredients and mix at low speed for about ten minutes, the dough should be soft, smooth and elastic. The milk should not be added all at once, it might be too much or too little, depending on the absorbency of your flour. Pour the mixture on a work surface and knead by hand for a few minutes to form a ball with the dough, put it in a container, cover with plastic wrap and let rise in a warm place for 1-2 hours, until the volume will not be doubled. Pour the dough on a lightly floured work surface, deflate slightly and spread trying to form a square about half a centimeter thick, distribute sugar with cinnamon over the square (leaving one edge of an inch) and roll the dough to get a roll. Seal the open end with the help of a little water and, with the help of a sharp knife, draw, roll into thick slices about 1.5 cm (taking care not to spill all the sugar). Line a baking tray with parchment paper and set up on the cinnamon rolls well spaced. Put all in a warm place and let rise until the buns will not be doubled (about 1 hour). Bake at 180 C until it will be golden. Remove from oven and transfer to a cooling rack and prepare a glaze by mixing powdered sugar with a little water, adjust the consistency in order to have a glaze or too thin nor too thick, and ice to taste the croissants dropping the frosting from a spoon . Serve warm or cold.

Posted 25th October 2012 by pastrypastry 0

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80. Oct 25

Baked donuts
for 15 donuts Ingredients: 1 egg at room temperature 225 ml of whole milk warm 60 g of sugar 450 g strong flour 7 g of dried yeast 100 g butter at room temperature 2 teaspoons vanilla extract (or the seeds of 1/2 berry) 1 pinch of salt for finishing: melted butter granulated sugar Pour in the egg lightly beaten planetary, sugar, milk, vanilla extract and salt, mix well using the leaf (or K). Add about 2/3 of the flour together with the yeast, kneading at a low speed until the dough will not be homogeneous. Attach the hook and pull the planetary medium-low speed, add the butter previously cut into cubes, a piece at a time, and knead until the dough has absorbed all the butter, about 5 minutes. Add the remaining flour, a little 'time (does not mean you have to finish all the flour) and knead until the dough is shiny and elastic, soft but not too sticky. Pour the dough on a lightly floured work surface and knead briefly by hand until it will stick more to the hands. Transfer the dough to a lightly greased bowl, cover with a damp cloth and let rise in a warm place until doubled, about one hour. Deflate the dough and spread to a thickness of about 1 cm or a little more, derive the

donuts using two cup pasta (one 7.5 cm in diameter and the other by 2.5 cm) and place well apart on baking sheets coated with parchment paper. Cover with plastic wrap and let rise in a warm place for about 20-30 minutes, or until the volume of donuts will not be doubled. Bake in a static oven, preheated to 200 C, for about 68 minutes, or until the donuts will not be lightly browned. Once cooked, immediately brush with a little melted butter and bake in plenty of sugar. Serve hot. Posted 25th October 2012 by pastrypastry 0

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81. Oct 25

fritole Venetian
ingredients 500 g of flour manitoba 25 g of fresh yeast 250 g of warm milk 80 g cold butter, melted 2 large eggs at room temperature, lightly beaten 80 g of sugar 50 g of grappa 100-150 g of raisins 100 g of pine nuts the seeds of a vanilla bean 1 pinch of salt peanut oil for frying icing sugar to decorate Dissolve the yeast in half a glass of warm milk. Put the flour in the bowl of the planetary (or in a large bowl in which you work the dough by hand), add the yeast, eggs, butter, remaining milk, sugar, brandy, vanilla and a pinch of salt and knead for a long time until the dough is shiny and soft (if the dough should seem too large during the process, add a bit too 'milk) and insert the dough even pine nuts and

raisins previously soaked in water and form a ball, cover with plastic wrap and let rise for 2 to 4 hours in a warm place until the dough is more than doubled. Take small pieces of dough a little more than a large walnut (without manipulating too) and fry, a few at a time, in deep oil at 170 C, when the pancakes are pretty puffy and golden, pick them from the oil and leave to drain on paper absorbent. Sprinkle with plenty of icing sugar and serve warm. Posted 25th October 2012 by pastrypastry 0

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82. Oct 25

panforte margherita

for about 1 kg of panforte ingredients: 250 g of caster sugar 1 heaped tablespoon of honey 80 g of water 300 g of candied citron 50 g candied orange 300 g blanched almonds, toasted 100 g of dough for ricciarelli 120 g of flour a vanilla pod 2 teaspoons ground cinnamon 1 teaspoon of ginger powder a teaspoon of nutmeg powder a teaspoon of clove powder host icing sugar

Pour the water, sugar and honey in a saucepan and prepare a syrup, and when the sugar is completely melted remove from heat, add the candied fruit and mix well. Put on the heat, bring to a boil and boil for about 3 minutes (about 109 C), stop and start adding almonds, chopped ricciarelli dough, spices and flour, stirring constantly to mix well (this rather laborious passage can be made in planetary, using the dough hook for heavy). Pour the mixture is still warm on a work surface and, using a little flour, knead briefly and divide it into two. Lightly flour each piece not to attack, give it a round shape and press it well into a mold by 18-20 cm in which we have previously covered the bottom with a disc host (or parchment paper) and the walls with a strip of paper oven. Sprinkle with sugar and bake in oven preheated to 150 C for about 25-30 minutes (for smaller sizes enough twenty minutes). Allow to cool and dust with more icing sugar. Posted 25th October 2012 by pastrypastry 0

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83. Oct 25

Cake Heaven
ingredients: 200 g butter at room temperature 200 g of powdered sugar 100 g of flour "00" 100 g of potato starch grated zest of one lemon 2 whole eggs and 2 egg yolks (at room temperature) Leave the butter out of the fridge for at least three hours (must be very soft but not melted) and mount it with a wooden spoon until it becomes a frothy cream. Stir in powdered sugar twice, gently. In another bowl, tear the eggs and yolks with the help of a fork, how to make an omelette. At this point add the eggs to whipped butter, a

tablespoon at a time, stirring after each addition and mounting until it is completely absorbed and consequent swelling of the egg mass. This step takes time and patience but it is essential for the success of the cake, must absolutely not be in a hurry to add another egg before the previous spoonful was not well mixed, the aim is to incorporate air into the mass, very slowly , so as to make it soft but thick, not too mounted. Finally, add the sifted flour and lemon zest and incorporate them very gently with a spatula, moving from bottom to top. Pour the mixture into a baking dish 20 cm in diameter, greased and floured, and bake in oven preheated to 180 C for about an hour or until the cake will be dry inside. Allow to cool and sprinkle with plenty of icing sugar. Posted 25th October 2012 by pastrypastry 0

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84. Oct 25

Crme Caramel flavored with vanilla

for 6 people ingredients 500 ml of fresh whole milk 4 eggs 100 g of caster sugar 1 vanilla bean 150 g of caster sugar for the caramel Pour the milk into a saucepan and join the vanilla bean cut in the longitudinal direction, bring to a boil and immediately remove from the heat, leave to stand for 15 minutes for the milk to absorb the scent of vanilla. Nal Meanwhile work very slowly the eggs with the sugar, trying not to incorporate air: the mixture must not be mounted at all. For the caramel pour the sugar in a saucepan, add two tablespoons of water and set on fire, leaving it turns into a caramel amber color, remove from heat and

immediately distribute the bottom of six molds from the crme caramel. Strain the milk and pour flush on the eggs, stirring constantly but without putting too much energy. Must obtain a compound rather liquid and shiny, free of air. I prefer to let the cream cool before cooking. At this point you can fill the molds that are placed in a high-sided pan filled with cold water (water should reach halfway stencil). Bake in a preheated oven at 140150 C (*) for about an hour and a quarter, they are ready when the cream is curdled but still soft. Allow to cool completely before transferring the desserts in the refrigerator, where they will remain for at least two or three hours. Just before serving, will be sufficient to flip each mold onto a serving plate and let the cake come off. Posted 25th October 2012 by pastrypastry 0

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85. Oct 25

Beans Trieste
ingredients: 250 g almond flour 130 g flour 00 3 egg whites average 200 g of sugar 1 tablespoon of alchermes 1 tablespoon of rose water 3 tablespoons unsweetened cocoa vanilla bean 1 pinch of salt Combine in a bowl the flour, almonds, flour 00, sugar and a pinch of salt, add the egg whites a bit 'at a time and knead until the mixture is quite soft and fluffy and it may be necessary to add more flour. Divide the dough into three parts and add the vanilla seeds to the first, the second rose water and alchermes and third cocoa. Form

with the three mixes many balls the size of a walnut and place on baking sheet covered with parchment paper. Bake at 100 C until the sweets do not will be dried (approximately 2 hours). When cool, store them in a tin box. Consume preferably from the next day. Posted 25th October 2012 by pastrypastry 0

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86. Oct 25

Ugly but good

for 30 pieces ingredients: 200 g of shelled hazelnuts Langarole 100 g of egg white at room temperature (about 2) 150 g of powdered sugar 50 g of sugar half a vanilla pod a pinch of salt Roast 100 g of hazelnuts in the oven at 150 C for about 10 minutes, once roasted, using a cloth, rubbing to remove the cuticles and chop coarsely. With a blender, pulverize the nuts, not roasted. In a large bowl mix together the hazelnut flour with the chopped hazelnuts, sifted icing sugar and vanilla seeds, whip the egg whites with a pinch of salt, and when they begin to swell, add the sugar and continue beating until you get a glossy meringue and firm. With a spatula, very gently place the meringue over the dry ingredients, a bit 'at a time, stirring slowly from bottom to top to disassemble. With the help of two teaspoons, remove the dough and form many piles spaced on one or more baking sheets coated paper or Silpat. Bake in a convection oven preheated to 140-150 C

for 30-35 minutes or until they are light and slightly golden. Transfer the ugly but good on a rack and allow to cool. They keep a long time in a tin box. Posted 25th October 2012 by pastrypastry 0

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87. Oct 25

Black sesame biscuits

for about 30 biscuits

ingredients: 125 g butter, softened 60 g of powdered sugar 30 g egg whites temperate 10 g black sesame 40 g of flour "00" 75 g of flour "0" 45 g of cornstarch Toast the sesame seeds in a pan, when it starts to crackle slightly remove from heat and let it cool, break it into powder grinding it and mixing it with the sifted flour. In a planetary (or mixer) work the butter cream, add the powdered sugar and mix until creamy, pour in the egg whites and blend the mixture. Combine the flour and then knead quickly until all of the ingredients will be well blended. manipulating the dough as little as possible, put it in a biscuit maker or a piping bag and form the cookies directly on the baking sheet, cover with plastic wrap and leave at least two hours in the refrigerator. Bake in preheated oven at 170 C for 15 minutes or until they have taken a beautiful golden color. Once cooked laciar cool on a rack and store in tins. These cookies improve with time, best consumed on the day following

Posted 25th October 2012 by pastrypastry 0

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88. Oct 25

Lemon meltaways
ingredients: 160 g butter, softened 125 g of powdered sugar 1 vanilla bean zest of two lemons 2 tablespoons lemon juice 260 g flour 00 20 g of cornstarch 1 pinch of salt icing sugar to decorate Pour in the planetary (or robot) the butter with the sugar, lemon peel and vanilla seeds and work up to a smooth cream, combine the lemon juice and salt and mix. Pour all the flour and cornstarch together to work quickly until all ingredients are well blended. Form the dough into a sausage about 5 cm in diameter, wrap in greaseproof paper and leave in the refrigerator overnight. Preheat oven to 180 C, Get from the cold many washers thickness of about 1 cm or so, place them on a baking tray covered with baking paper and bake for 12 minutes. Once cooked, take them out of the oven and let cool slightly, go in powdered sugar while still hot and let them cool on a rack. Posted 25th October 2012 by pastrypastry 0

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89. Oct 25

Zimtsterne

For about 40 bells ingredients: 400 g almond flour 200 g of powdered sugar Average 2 egg whites (about 70 g) 1 tablespoon lemon juice 3 teaspoons ground cinnamon teaspoon of ginger powder 1 teaspoon of clove powder 1 vanilla bean 1 pinch of salt For the royal icing: 1 egg white 200 g of powdered sugar 1 teaspoon lemon juice In a bowl combine the almond flour, spices and salt. Beat the egg whites with the whisk, once they become foamy (not firm) add the lemon juice and a bit 'at a time, icing sugar, continue beating until the mixture is shiny and tight. Combine the meringue to the dry ingredients, a little 'time, taking care to incorporate it gently, do not necessarily need to use all of the egg, when the mixture is sufficiently plastic and hydrated to be worked without difficulty (by touching it should not stick to the hands), wrap in plastic wrap and let stand in refrigerator at least 1 hour. Preheat oven to 150 C. Sprinkle the work surface with a little icing sugar and stretching out the dough to a thickness of about half an inch, with a star-shaped cutter to cut out stars and place them on baking sheets covered with parchment paper. Bake for about 15 minutes, transfer to a wire rack and let cool completely. Prepare the frosting: whip the egg whites, add the lemon juice and sifted sugar and continue beating until the frosting does not become glossy, add sugar if the frosting is too liquid or a few drops of lemon if it seems too thick. You can prepare the frosting in

advance and store in the refrigerator in a tightly closed airtight container to keep it dry. With the help of a boxcutter distribute the frosting on each cookie and let it dry completely Posted 25th October 2012 by pastrypastry 0

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90. Oct 25

Alfajores de maicena
for thirty biscuits

ingredients: 100 g of sugar 130 g butter, softened 3 egg yolks (75 g) 180 g of cornstarch 120 g flour 00 1 teaspoon of baking powder teaspoon of baking soda 1 pinch of salt dulce de leche filling for Work the butter cream with the sugar and salt, add the egg yolks and mix well until the mixture is smooth, add the sifted flour with cornstarch and yeast and mix as quickly as possible (if you use the global or the robot does not stop As soon as you form a ball of dough), wrap with plastic wrap and leave in the fridge for 2 or 3 hours. Roll out the dough to a thickness of about 5 mm and, with the help of a stencil of 4-5 cm in diameter, to obtain cookies and place on one or more trays coated with baking paper and put in the refrigerator for at least 30 minutes . Bake in preheated oven at 180 C for about 10 minutes, turning out at the first hint of

browning and allow to cool completely on a wire rack. When the cookies are completely cooled, farcirne half with a small amount of dulce de leche, using a spoon or with a pastry bag, and cover with the remaining cookies by a slight pressure. Sprinkle to taste with sugar. Posted 25th October 2012 by pastrypastry 0

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91. Oct 25

Linzer cookies
ingredients: 250 g flour 00 125 g of caster sugar 125 g cold butter 2 eggs 65 g ground almonds coarsely 10 g unsweetened cocoa powder half a bag of baking powder 1 pinch of cinnamon taste of raspberry jam 1 pinch of salt Sift together the flour, cocoa, baking powder and cinnamon, add the ground almonds, butter cut into small cubes, sugar and salt, all work quickly, with the fingertips, so you soak the butter forming a dough sbricioloso. Add the eggs slightly beaten and work up as the dough will be rather homogeneous, wrap with plastic wrap and leave in the fridge for at least two hours. Take the cold dough and divide into balls the size of a cherry, press the balls into the molds and bake at 180 C for 10-12 minutes. Remove from the oven cookies (drop yourself from the mold) immediately place them on a baking sheet covered with parchment paper, fill with

jam and put them back in the oven another 3-5 minutes. They keep a few days in a tightly closed tin. Posted 25th October 2012 by pastrypastry 0

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92. Oct 25

Russian tea cakes (cakes with nuts)

for 45 cookies ingredients: 225 g of butter 50 g of powdered sugar 1 tbsp vanilla extract (or the seeds of a berry) 275 g flour 00 100 g of finely chopped nuts a pinch of salt icing sugar to cover Working in planetary (or robot, but also by hand) the softened butter with the sugar until creamy, add the vanilla extract and a pinch of salt and mix well. Add all the flour and chopped nuts and mix quickly until all the flour is absorbed. Wrap the dough with plastic wrap and let stand in refrigerator for two hours to form 45 balls (about 15-16 g each) without heat too much the dough, let it rest in the fridge for another half hour, place them slightly apart on a baking sheet lined with parchment paper and bake in a preheated oven at 170 C for about 18-20 minutes, the cakes must not brown. Once out of the oven will be very soft and delicate, let cool 5 minutes, put them immediately in plenty of powdered sugar and let cool on a rack, once cool, pass still in the sugar. Posted 25th October 2012 by pastrypastry 0

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93. Oct 25

Quince jam and jellies

Ingredients: 2 kg of apples / pears quinces 1 kg of sugar 400 ml of water The juice of 2 lemons Wash very well the apples, cut into quarters and remove the seeds (without peeling), pour into a saucepan and add the juice of two lemons and water. Cook until the apples will be very soft (about 30 minutes), at this point, put everything in a blender to obtain a puree, put in clean pot puree and sugar and bring to a boil, stirring constantly and cook until it assumes the typical color and the right consistency. If you want to jam, at this point, potted and put the jars upside down to rest below deck until completely cooled. If you want to make jellies, just continue to cook, stirring without stopping (tends to stick) until the jam has thickened clearly and begin to detach from the pot. Moisten one or more rectangular pan and pour boiling the quince so as to form a layer about 2 cm, level and allow to cool. Cover with a clean cloth and allow to dry for several days (depending on humidity); transform the quince, cut many cubes and dip in sugar. Posted 25th October 2012 by pastrypastry 0

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94. Oct 25

Pte de fruits orange

for a framework of approximately 20 x 20 cm for oranges "poches" 125 g of sugar 250 g water 200 g of oranges for pte de fruits 3 g of tartaric acid 2 g of water 30 g of sugar 6 g of pectin jaune 175 g orange poches drained and pureed 125 g of fresh orange juice 300 g of sugar 70 g glucose Prepare a syrup by boiling and the water and sugar. Remove the ends from oranges and slice as finely as possible (about 2 mm thick). Arrange the slices on the bottom of a container, creating a uniform layer (up to 1.5 cm thick) Pour the boiling syrup over oranges, cover and let marinate for at least 24 hours. Dissolve the tartaric acid in water. Mix the pectin with 30 g of sugar. Pour into a saucepan the orange juice and oranges poches, set at 40 C and add the pectin mixed with the sugar, bring to a boil and add the sugar and glucose. When the mixture reaches 106 C incorporarvil'acido tartaric stirring continuously and immediately pour into the mold and let cool to room temperature. Unmold, cut into cubes and go in granulated sugar. Posted 25th October 2012 by pastrypastry 0

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95. Oct 25

Ptes de fuits with raspberries

for a framework of about 20 X 20 cm ingredients: 3 g of tartaric acid 2 g of water 29 g of sugar 7 g of pectin yellow 270 g of raspberry puree 288 g of sugar 68 g glucose sugar to cover Dissolve the tartaric acid in water. Heat the raspberry puree bringing to 40 C, add the pectin previously mixed with 29 g of sugar and bring to a boil. Add the sugar and the remaining sugar and bring to 106 C, remove from heat and immediately add the tartaric acid, stirring. Pour immediately into the mold and let cool to room temperature. Unmold, cut into cubes or as you wish and go in granulated sugar. Posted 25th October 2012 by pastrypastry 0

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96. Oct 25

Panna cotta with strawberry jelly

For the panna cotta ingredients:

300 g of fresh cream 200 g of milk 50 g of sugar 1 vanilla pod 10 g gelatin sheets * Soak the gelatin in cold water. Boil the cream with the sugar, milk and vanilla; soon as it reaches a boil remove from the heat and add the squeezed gelatine, stir and leave at room temperature. For the strawberry jelly ingredients: 250 g strawberries 1-2-tablespoons sugar 5 g gelatin sheets * Wash strawberries, remove the leaves and blend together with the sugar, pass the puree through a sieve to remove all the seeds of strawberries (not mandatory). Soak the gelatin in cold water. Heat a part of the puree in a water bath without it reaches a boil, dissolve the gelatin and mix, combine the rest of the puree stirring very quickly. Assembling the cake Pour the layers into glasses or cups: each layer to leave the glasses in the freezer for about twenty minutes, before moving on to the next layer. Once completed, leave it in the fridge a few hours. Posted 25th October 2012 by pastrypastry 0

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97. Oct 25

motion Ispahan

(For about 6-8 cups of 6 cm in diameter and 7.5 cm in height) Pink macaroon discs Ingredients: 100 g almond flour 100 g of powdered sugar 100 g of caster sugar 41 g of fresh egg whites at room temperature 24 g of water 38 g of egg whites "old" (left two days at room temperature) pink coloring gel QB Sift together the almond flour and icing sugar, add the egg whites fresh and the dye needed to obtain a tone a bit 'darker than you'll want to get. Pour the sugar and water in a saucepan and bring to 117 C, when the temperature of the syrup reaches 108 C start whisking egg whites to make them fluffy old and continuing to mount (reducing speed) , pour flush the syrup to 117 C and beat until the meringue to cool (the bowl of the planetary must be lukewarm). Combine the Italian meringue to the compound of almonds and sugar and work the mass with a spatula, from the bottom upwards, until it will form a tape; Herm says to disassemble a bit 'the mixture, which must be soft, shiny and moist on the surface. This phase is crucial for the macarons and should be monitored constantly, especially when you have no experience, to test the dough I suggest you pour a nice drop on a plate and observe how it behaves: if it remains as such when the 'you have paid (including spikes) have not worked enough, but if the dough tends to expand quickly .. well, I know that you have exceeded the limit. In this case, since we want the macarons flatter than normal, you have to work it a little 'more in order to have a mix that tends to widen slightly, but not too much. Pour the mixture into a pastry bag fitted with a plain nozzle (I used the 1 cm diameter) and form the macarons (the diameter should be slightly smaller than that of the glass) on a baking sheet covered with parchment paper or Silpat . Bake at 160 C for 8-9 minutes (must not brown!), Let cool and store in a tin box.

Biscuit Joconde Ingredients: 63 g almond flour 63 g of powdered sugar 85 g of eggs (at room temperature) 13 g butter, melted cooled

18 g of flour 55 g egg whites at room temperature 9 g of sugar

Assemble together for 8 minutes half the eggs with the almond flour and icing sugar, add the rest of the eggs in two stages and mount another ten minutes, add a little 'this dough with melted butter and mix well with a whip. Beat the egg whites gradually adding the sugar, when they are resting correctly incorporate the first preparation. Add the flour (sifted) to rain and incorporate it with a spatula, being careful not to remove the compound, then add the butter. Spread a thin layer (2 mm) of batter into a baking tray lined with cartaforno or silpat and bake in a preheated oven at 220 C for about 8 minutes or until slightly golden result. Turn onto a sheet of wax paper and gently peel off the silicone sheet, allow to cool. With the help of a pastry rings from 4.5 cm to obtain many disks of biscuit.

Lychees jelly Ingredients: 400 g of mashed litchis (lychees pulp blended) 48 g of sugar 8 g gelatin sheets (I used 3 sheets) 40 g of lemon juice

Put the gelatine to soak in cold water for at least 5 minutes. Add the lemon juice lychees pure, heat a quarter of the puree and sugar in a double boiler, and when the sugar has dissolved, remove from heat, add the squeezed gelatine and stir to dissolve, add the rest of the puree, stirring quickly . Allow to cool to room temperature and refrigerate.

Jelly raspberries Ingredients:

250 g of raspberry puree (fresh raspberries sieved) 36 g of sugar 5 g gelatin sheets (I used 2 sheets for a softer jelly)

Put the gelatine to soak in cold water for at least 5 minutes, heat a quarter of the puree and sugar in a double boiler, and when the sugar has dissolved, remove from heat, add the squeezed gelatine and stir to dissolve, add the rest of the puree, stirring quickly. Allow to cool to room temperature and refrigerate.

Velvety cream to pink Ingredients: 141 g of coverage Valrhona Ivoire (I substituted with g 155 g Blanc Satin Barry) 141 g of fresh cream alcoholic extract of rose QB 168 g of fresh cream whipped

Melt the white chocolate in a double boiler and boil the cream, pour the boiling cream over the chocolate melted a little 'time and mix with a spatula from the center to the outside in order to obtain a glossy, add rose water and allow to cool completely. Combine one quarter of the whipped cream to the ganache and stir quickly with a whisk, combine the rest and incorporate it gently with a spatula to obtain a light cream very similar to a mousse. Use immediately.

Assembling the cake You will need: fresh raspberries lychees jelly discs of biscuit jelly raspberries velvety cream to pink macaroons rose petals and sugar to decorate

Place three raspberries on the bottom of the glasses making them adhere to the walls, pour about 3 cm of lychees jelly and leave half an hour in the fridge (PH does not say but I assure you that it takes), place a disc of biscuit in the center and pour in 1, 5 cm of raspberry jelly, put it in the fridge for half an hour, and place another disc of biscuit, fill the jar with cream pink stopping a few millimeters from the edge, and finally place the macaroons in mo 'cover and decorate with rose petals using glucose as a glue and a final touch, drop a drop of glucose on each petal

Posted 25th October 2012 by pastrypastry 0

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98. Oct 25

Mini cakes with blueberries

for 8 mini cakes or 12 medium muffins ingredients: 375 g self raising flour 75 g flour 00 2 eggs 250 ml of milk 125 g butter, melted 115 g of brown sugar 200 g of washed and dried cranberries vanilla to taste Preheat oven to 180 C. In a bowl, sift the flour, add the sugar and blueberries and stir, beat the eggs with the milk and vanilla and pour over dry ingredients, also add the melted butter (warm) and mix quickly with a metal spoon until the ingredients are mixed (Melt & Mix). So that the final product is not chewy, the compound must not be perfectly smooth but must present some small lumps. With the aid of two spoons, distribute the mixture into buttered ramekins or in special paper cups, filling them 3/4 full, bake for 30 minutes and do the test firing poking a toothpick in the center, when it will come out perfectly dry bake the cakes and let cool. Serve cold or warm, they are best when eaten the same day. Posted 25th October 2012 by pastrypastry 1

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99. Oct 25

Boiled cake
Ingredients:

100 g of milk 125 g of water 150 g of raisins 150 g of dried figs, cut into small cubes 200 g of brown sugar 110 g of butter 1 tablespoon vanilla extract or seeds berry 2 teaspoons of 4 spices (or 1 heaping teaspoon cinnamon, ginger, 1 pinch of nutmeg and cloves 1 point) 1 teaspoon of salt 1 large egg at room temperature 230 g flour 00 1 heaping teaspoon of baking powder (about 10g) Pour into a saucepan water, milk, nuts, sugar, butter, spices and salt, put on fire pretty sweet, bring to boil and simmer for about 20 minutes, stirring from time to time. Allow to cool completely and then add the lightly beaten egg and flour sifted with baking powder, mix thoroughly and pour into a loaf tin buttered or lined with parchment paper. Bake in preheated oven at 180 C for about 1 hour and 15 (do the toothpick test to check for baking), bake immediately and allow to cool completely before serving. Posted 25th October 2012 by pastrypastry 0

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100. Oct 25

Mini cakes with pistachios and cherries

Ingredients: 140 g butter, softened 90 g almond flour 140 g of powdered sugar 50 g pistachio paste 100% * 60 g of egg yolks (about 3) 20 g of milk 70 g flour 00 100 g of egg whites (about 3) 30 g of sugar 500 g of cherries not too watery unsalted pistachios, finely chopped (for garnish) Sift the almond flour with icing sugar. Work the butter cream, add the ground

almonds with the icing sugar and continue beating until the mixture is smooth. Add the egg yolks lightly beaten, the pistachio paste and milk and work with whips in order to make the dough evenly blended.Beat the egg whites, when they become foamy add gradually the sugar and continue beating until meringue is not too thick. With the help of a spatula, incorporate the meringue mixture above, alternating with the flour to rain, being careful not to remove the compound. Wash and dry the cherries, cut into quarters and rattle off, merge them with great delicacy dough. Pour the batter into the molds / cups (or in a loaf tin) filling to 3/4 and bake in a preheated oven at 150 C for about 30 minutes (time information). When the cakes are baked out of the oven and let cool on a rack. Before serving recommend them rest for at least an hour in the refrigerator, decorate with chopped pistachios and fresh cherries. * The pistachio paste I got it lightly toasting the pistachios and blending a long time, to reduce them to a velvety cream. Posted 25th October 2012 by pastrypastry 0

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101. Oct 25

Spoon-dent biscuits
about 35 large cookies ingredients: 180 g butter, softened 220 g of extra fine sugar 1 egg, lightly beaten 300 g of flour "00" 1/2 teaspoon of baking powder vanilla seeds (a berry) a pinch of salt favorite jam

Pour in a planetary mixer or in the butter, sugar, salt and vanilla seeds and work them until frothy, add the egg and beat to incorporate the other ingredients. Pour the flour sifted with baking powder and mix quickly until a ball of dough. Without handling the dough too much, wrap with plastic wrap and leave at least one hour in the refrigerator. Take the dough and form you cold * 35 balls, place on a baking sheet disanziate well covered with parchment paper and, with the help of a dispenser 1/2 teaspoon, crush at the bottom of each ball of dough in the center so as to leave a 'footprint that will contain the jam. Retransfer the cookies in the refrigerator for half an hour and, in the meantime, preheat the oven to 180 C. When the oven has almost reached temperature, remove the cookies from the refrigerator and fill each with a little dimple 'jam. Bake the cookies for 8-10 minutes and immediately transfer to a cooling rack. Posted 25th October 2012 by pastrypastry 0

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102. Oct 25

Caramel ice cream with salted butter

Ingredients: 150 g of sugar for the caramel 50 g butter Salt Farms Fiandino 1889 * 400 g of fresh whole milk 200 g of fresh cream 1 tablespoon of sugar 3 egg yolks Bring the ingredients at room temperature. Prepare the caramel sugar and cook over medium heat, and when the caramel takes a deep color (very dark amber), remove the pan from the heat and immediately add the butter, stirring quickly all (the mixture will tend to boil in a rather violent) , stirring constantly, add the cream and finally the milk. Work the egg yolks with a spoon of sugar and pour flush a portion

of the hot mixture, stirring constantly with a whisk, to temper the yolks, pour everything into the saucepan and cook over a very gentle heat, stirring continuously. When the cream is slightly thickened (do not exceed 80 C) and sail the back of a spoon, remove from heat and immediately pour into a container (preferably previously placed in another container, bigger, filled with lots of ice and cold water , so as to lock the cooking). Once cooled, leave the cream in the refrigerator for at least 4 hours before pouring it into ice cream. Posted 25th October 2012 by pastrypastry 0

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103. Oct 25

Mousse Ivoire, tea matcha and pistachios

Ingredients: 200g white chocolate (Valrhona Ivoire) 150g of fresh whole milk 2 g of gelatin (1 sheet) 200g fresh cream 1 teaspoon of matcha tea 100g of pistachios Boil the milk, add the gelatine previously soaked for 5 minutes in cold water and wrung out, dissolve well. Melt the chocolate in a double boiler and pour the milk by gently twisting the cream with a spatula. Take a third of the cream and add the sifted matcha, mix well to remove any lumps. Allow to cool and stir in the cream 2/3 of the whipped cream white cream and 1/3 cream to match, working from the bottom to the top with a spatula. Pour into glasses or cups in the white mousse and cover with a layer of smaller

matcha mousse. Leave in refrigerator 3-4 hours, cover with chopped pistachios and serve. Posted 25th October 2012 by pastrypastry 0

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104. Oct 24

Green tea sweets

for 25 pieces ingredients : 90 g of powdered sugar 140 g of butter into small pieces 3 large egg yolks (60 g) 1.5 tablespoons of matcha 220 g of flour 200 g granulated sugar to cover Sift the matcha with the icing sugar in the bowl of the planetary and varsarli, add the butter and work with the leaf (or K hook) until the mixture is perfectly smooth and homogeneous, combine the flour, continuing to work and knead until when all is not well mixed, and finally, add the egg yolks and work quickly until they are well incorporated into the dough. Form the dough into a disk, cover and leave in the fridge for about 30 '. Preheat the oven to 160-170 C, roll out the dough to a thickness of just over 1 cm (I have them made lower) and, with a cutter of about 5cm in diameter, get the biscuits and dip in granulated sugar . Place the cookies on a baking sheet lined with parchment paper and bake for about 15-20 minutes, cookies should be just golden around the edges. Transfer to a cooling rack and allow to cool completely. Posted 24th October 2012 by pastrypastry 0

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105. Oct 24

Cake with mascarpone and matcha

ingredients: 4 large eggs at room temperature 250 g sugar (I will reduce it to 200 g) 250 g of mascarpone at room temperature 250 g flour 00 a teaspoon of baking powder a teaspoon of vanilla extract a pinch of salt 2 teaspoons of matcha green tea dissolved in a little warm milk black sesame seeds to decorate Preheat oven to 170 C, butter and flour a cake pan or a dozen small molds. Beat the eggs with the sugar until the mixture is light and fluffy (10 minutes), add the mascarpone, vanilla extract, salt and matcha and mix well. If the dough becomes too dense, add a little milk until you get a good consistency. Joining finally the flour together with the yeast mixture and incorporate it gently (just use the global / electric whisk at low speed). Pour the batter into the mold or into individual ramekins, garnish with black sesame and bake for 45 minutes / 1 hour (25 minutes for mini cakes) depending on the oven, check the cooking by inserting a toothpick in the center of the cake, when out dry you can bake the cake. Allow to cool and unmold. Posted 24th October 2012 by pastrypastry 0

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106. Oct

24

The salted caramel chocolate truffles

for about 50 truffles ingredients: 200 g of fresh cream 90 g of sugar 150 g dark chocolate 70% 100 g of milk chocolate 30 g of salted butter 1 pinch of fleur de sel abundant cocoa Coarsely chop the chocolate and pour into a glass bowl. Boil the cream and, in the meantime, caramelize the sugar. When the caramel takes a nice deep color, remove the pan from the heat and pour the cream once awhile to boiling, stirring constantly. Bring on the heat and stir to dissolve any lumps. Remove from heat, melt the unsalted butter into small cubes and add the fleur de sel. Immediately pour caramel sauce over chocolate, on two occasions, stirring from the center outward with a spatula, until the mixture is smooth and glossy. Allow to cool, cover with plastic wrap and leave in the fridge for at least 3 hours. Resume ganache, form so many balls and roll in plenty of cocoa. Place in a box airtight and refrigerate. Posted 24th October 2012 by pastrypastry 0

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107. Oct 24

Brownies with chocolate

for 16-25 browies ingredients: 140 g of butter 280 g of sugar 82 g unsweetened cocoa powder 2 large eggs 66 g of flour "00" 1 pinch of salt (abundant) 1/2 teaspoon vanilla extract 2/3 cup of shelled walnuts (optional) Preheat the oven to 160-165 C. Coat a mold with baking paper 20x20cm. Pour the butter, sugar, cocoa and salt in a glass dish and cook in a double boiler, stirring occasionally, until mixture is smooth and very warm (60 C). Allow to cool slightly and add the vanilla extract and eggs, one at a time, working well with a wooden spoon after adding each egg. When the dough is shiny and smooth add the sifted flour and incorporate it with the help of a spatula. Add the chopped nuts, pour into the mold and bake for about 25-30 minutes, depending on your oven, the brownies should be slightly damp when dry inside and outside. Posted 24th October 2012 by pastrypastry 0

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108. Oct 24

Sabls aux olives noires

for 60 cookies ingredients: 1 egg 400g unsalted butter at room temperature

150ml olive oil fruity 220g icing sugar 500g of flour 100g of potato starch 140g black olives Cook the egg by boiling for ten minutes. Once cooked, peel it and keep only the yolk. Coarsely chop the olives. Mix the butter, olive oil, sugar and egg yolk finely crumbled. Add the sifted flour and starch, olives and mix everything quickly, without overworking the dough: it is sufficient that all the flour has been absorbed. Gently squeeze the dough, wrap with plastic wrap and let stand in refrigerator overnight. The next day, preheat the oven to 160 C. Roll out the dough to obtain a thickness of about 6mm and, with a round pastry cutter from 5.5 cm to derive the biscuits and move in silicone molds for muffins or into molds for biscuits. Bake for 18-20 minutes. Allow to cool on a wire rack and store in tins. Posted 24th October 2012 by pastrypastry 0

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109. Oct 24

Paris-Brest

for 12 Paris-Brest individual Pate a choux Ingredients: 250g water 150g of flour 100g butter 4 eggs 1 pinch of salt flaked almonds to decorate

In a saucepan, bring to a boil the water, salt and butter, remove from heat and add the flour, mix well and put on the fire, stirring constantly, so that the dough will dry out. When the mixture sizzles and comes away from the sides, forming a ball, remove from heat and allow to cool completely. Pour the mixture into a robot and join the eggs, one at a time, kneading in order to obtain a smooth dough. Transfer the mixture into a pastry bag (nozzle 1.5 cm) and form, the baking tray lined with parchment paper, many circles of about 7-8 cm in diameter, well spaced (about 6 per tray). Garnish each wheel with slivers of almond. Preheat oven to 180 C (static) and bake for 20 minutes, raise the temperature to 200 C and bake for about 10-15 minutes, they are ready when the dough is dry and golden.

Praline cream 300g of butter cream 225g cream 90g Praline

Ingredients for the buttercream: 250g butter 50ml of water 140g caster sugar 2 eggs 2 egg yolks Work the butter cream. Boil water and sugar, without stirring, bring to 120 C. Meanwhile, whisk the eggs with electric whisk, until they become white and foamy, pour flush the syrup to 120 C while continuing to beat until completely cooled mass. Combine the butter, a bit 'at a time, continuing to mount. Tempering all preparations leaving them at room temperature. Stir in the custard cream in the butter, add the praline. Allow a few hours in the refrigerator before using.

For the custard you can follow your favorite recipe, this is my recipe: Custard Ingredients: 250g of whole milk half a vanilla pod zest of one lemon 50g egg yolks (2) 50g sugar 1 tbsp cornstarch

Work the egg yolks with the sugar and cornstarch. Boil the milk with the vanilla and lemon peel, remove from heat and remove the peel and vanilla, pour the mixture made with egg yolks and mix, put the cream on the stove and bring to 82 C while stirring, immediately remove from heat and pour into a container cold to cool first.

Praline almonds and hazelnuts Ingredients: 100g toasted almonds 100g roasted hazelnuts 200g of sugar 60g of water Pour the water and sugar in a thick-bottomed saucepan, bring to a boil without stirring, when the caramel begins to brown, pour the almonds and hazelnuts and stir continuously. The caramel, at some point, will solidify taking on a sandy, then resume to melt, not just assume the characteristic color, remove from heat and immediately pour it on parchment paper, being careful not to burn yourself. When the crisp is completely cold, splintered and long whip with a mixer, until you get a thick, smooth. Pour into a jar and store in refrigerator. Assembling the cake Halve the rings of choux pastry and, with the help of a pastry bag fitted with a star nozzle, fill each shell with praline cream, cover and sprinkle with powdered sugar. Posted 24th October 2012 by pastrypastry 0

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110. Oct 24

Crme brle la vanille

ingredients: 1 liter of fresh cream 9 egg yolks 150 g of sugar 1 vanilla pod sugar cane Preheat oven to 150 C. Cut the vanilla pod in half, length-wise, remove seeds with the help of a knife and set aside. Beat the egg yolks and sugar with a whisk until the mixture whiten. Pour the cream and vanilla seeds in a small saucepan and heat on low heat, at the first sign of a boil immediately remove from the heat, strain the whole thing with a chinois and pour onto the egg yolks gradually and very slowly stirring continuously, this step is very important because it allows to temper the yolks avoiding that are cooked. Distribute in 6-9 cocottine individual, filling them for 3/4; fix cocottes in a baking quite high and filled with water (the cocottes should be immersed for half). Bake for about 1 hour and 15 ', the cream should be firmly on the edges and soft in the center. Allow to cool completely, cover each casserole with foil and leave in the fridge for at least 3 hours. When ready to serve, spread a teaspoon of brown sugar on each dessert and caramelize with the special tool or with the grill. Posted 24th October 2012 by pastrypastry 0

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111. Oct 24

Traditional madeleines
for about 18 madeleines ingredients: 100 g of sugar grated zest of one lemon

2 large eggs at room temperature a vanilla bean 80 g flour 00 teaspoon baking powder 1 pinch of salt 90 g cold butter, melted Sift together the flour and baking powder and set aside. In a large bowl (I use directly that of the planet) combine the sugar with the lemon zest and work it with your fingers to extract all the flavors of lemon, add the eggs together with the vanilla seeds and a pinch of salt, mount the whole for at least 2-3 minutes, until obtaining a clear and foamy mass. Stir in the flour with a spatula, being careful not to remove the eggs, and then pour in the melted butter and mix just enough to make the mixture homogeneous. Cover the bowl with plastic wrap and leave in the fridge for at least 3 hours (I recommend leaving it for at least 8-9 hours). If you have silicone molds do not need imburrarli, you just pour the batter into each mold (if you like to do things properly, help you with the pastry bag) to fill it almost completely, do not bother to fix the mix, we think the oven. Bake at 170-180 C for about 10-13 minutes (8-10 minutes if they are mini madeleines), until they are golden. Remove from the oven madeleines, let cool 5 minutes and remove from the molds to make them cool completely on a wire rack Posted 24th October 2012 by pastrypastry 0

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112. Oct 24

Gteau basque
For a sweet 22-cm diameter Ingredients for the dough: 175 g butter, softened

125 g of sugar 85 g almond flour grated zest of lemon 1 egg yolk egg (25 g beaten egg) 225 g flour 00 1 pinch of salt For the filling: 4 tablespoons of good rum custard for gilding: 1 egg beaten 1 pinch of salt

Pour the sugar, butter pieces, lemon zest and almond flour in a bowl (or in the bowl of the planetary) and whisk until creamy, add the egg yolk and , and when all is well blended, add the flour and salt and work without exaggeration, to obtain a homogeneous mixture, wrap the dough in plastic wrap and leave in the fridge for at least two hours. Meanwhile, prepare the custard and, once finished cooking, add the rum and allow to cool completely. Take the dough and divide into two equal parts, drafted a to a thickness of about 4 mm (I recommend you do it directly on the parchment paper to avoid tricks) and, with the help of a 'cercle a tarte' diameter 22 cm, crop the base of the cake (the circle should be left because it will contain the gateau) and, with the dough in excess, forming a sausage along the circumference of the rim and place it within this so as to form the edge; pierce the base with a fork and pour the custard filling almost completely the mold. Lay the second piece of dough until it will have a diameter slightly larger than that of the rim and place it on the stuffed sweet, delete the mixture that escapes from the edges with the help of a rolling pin and brush the gold plating on the surface, finally create the decorative motifs with a fork and then place on a baking sheet and bake in preheated oven at 180 C for 30 minutes. Once finished cooking, remove the cake from the oven and let it cool before throw. Posted 24th October 2012 by pastrypastry 0

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113. Oct 24

Financiers with raspberry

for about twenty financiers ingredients: 120 g of butter 50 g almond flour lightly toasted 50 g flour 00 100-120 g of sugar 100 g of egg whites a pinch of salt 1 teaspoon vanilla extract or the seeds of half berry raspberries To prepare the brown butter cut the butter into pieces and let it melt in a small saucepan over very gentle heat, let the butter reaches the boil, at some point it will form a white coating and foam on the surface (corresponding to the solid not fat) that slowly caramelizes settle on the bottom and releases a pleasant aroma of toasted hazelnuts. Immediately remove the pan from the heat and pass through a sieve, so as to retain only the fat and clear. Allow to cool. In a bowl, pour the flour, salt, sugar, egg and vanilla, mix well and add 120 g hazelnut butter, work the mixture until creamy. Protect with plastic wrap and let stand in refrigerator for at least 3 hours. Take the dough, pour into a pastry bag and distribute it into the molds (rectangular, boat-shaped or circular), previously buttered and passed quickly in the freezer to allow the butter solidify, do not need to fill them too much, an inch of height is sufficient. Garnish with whole raspberries or, like I did, cut in half and bake in a preheated oven at 170 C for about 15 minutes, the financiers should be slightly golden. Posted 24th October 2012 by pastrypastry 0

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114. Oct 24

Entremets marron glac chocolat

for 12-14 entremets monoportion Biscuit with chocolate Ingredients: 200 g of whole eggs at room temperature 85 g of sugar 120 g almond flour 65 g cold butter, melted 25 g unsweetened cocoa powder 30 g of flour "00" a pinch of salt Sift the flour with the cocoa and almond flour. Beat the eggs with the sugar for about 15 minutes, until the mixture is white and fluffy (the volume is tripled). With the help of a spatula gently incorporate the flour, adding a bit 'at a time, working the mixture from the bottom upwards. Combine the melted butter and then incorporate it gently. Spread the mixture into a baking dish (20 x 30 cm) covered with parchment paper and cook in oven preheated to 170 C for 10-12 minutes, without opening the oven door. The biscuit is cooked when it starts to come off slightly from the parchment paper and is very soft and elastic to the touch. Allow to cool completely.

Chestnut cream Ingredients: 50 g butter at room temperature 8 g of whiskey (I preferred to use the rum) 4 g gelatin sheets (2 sheets) 215 g of chestnut paste 100% 200 g of chestnut pure 250 g of fresh cream cold Work the butter until very soft and creamy. Put the gelatine to soak in cold water for 5 minutes. Heat the rum and dissolve the gelatin drained. Knead the dough and sweetened chestnut pure with the leaf (or K), at high speed, to soften and lighten the mixture. Add the rum with gelatin and then warmed butter, continue beating until you have a smooth cream. Stir in the cream and use immediately.

Chocolate Mousse Ingredients: 100g dark chocolate 70% (Valrhona Guanaja) 100 ml of milk, 200 ml of fresh cream cold 2 g gelatin sheets (1 sheet) Put the gelatine to soak in cold water for 5 minutes, heat the milk without bringing to a boil and dissolve the gelatin well drained. Melt the chocolate in a double boiler and pour the hot milk wire, stirring with a whisk to obtain a cream high gloss. Allow the chocolate cream to cool (about 30 C) and gently stir in the cream. Use immediately.

Tuiles dentelles cocoa Ingredients: 40 g almond flour 10 g of flour 10 g of cocoa 80 g of sugar 30 g of orange juice 40 g butter, melted Mix together all the dry ingredients and add liquid ones, all the work so as to obtain a mixture quite thick, cover with foil and let stand for at least two hours in the refrigerator. Line a baking tray with parchment paper and lay the dough mounds well apart (the dough in the oven lies alone to become thin) and bake at 170 C for ten minutes. Remove from the oven, immediately give the desired shape (in this case I left them as such) and allow to cool. Keep tightly closed in a tin box, no more than two days (they tend to absorb moisture).

Assembling the cake You will need: Biscuit with chocolate Chestnut cream Chocolate Mousse Crepes dentelles Melted chocolate q.b. Marrons glacs to decorate Gold leaf Cut out biscuits and place it within a framework of steel (18x28 cm) coated with acetate for food. Colarvi the chestnut cream and freeze for at least an hour. Pour the chocolate mousse on the chestnut cream and freeze for at least 3 hours. Remove the

panel and acetate, decorate the surface with some touch of melted chocolate and, with the help of a sharp knife (I immerse myself in hot water and dry it) before each cut, draw 12/14 entremets. Must be completely thawed before serving, decorate with pieces of marron glac passed on the gold leaf and tuiles dentelles Posted 24th October 2012 by pastrypastry 0

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115. Oct 24

Ricciarelli di Siena
Ingredients for 1 kg of ricciarelli: A. 300 gr of caster sugar 400 grams of peeled almonds and dried 10 'in the oven at 50 50 grams of flour weak grated zest of 3 oranges medium-large a few drops of natural extract of bitter almonds a vanilla bean B. 20 grams of sugar 20 grams of flour 1/2 teaspoon of ammonium bicarbonate 1/2 teaspoon of baking powder C. 47 g sugar 14 gr of water

D. 20 g of sugar 60 g egg whites beaten

sugar and cornstarch for the pastry wafers (optional) A. Refine the almonds in a blender with the sugar, orange zest and vanilla seeds, add the flour so it does not heat up too much dust (otherwise the almonds tend to form a paste). Combine the almond extract and mix well. B. Sift the flour with the sugar and baking powder. C. Make a syrup with water and sugar and remove from heat once the sugar has dissolved. Pour immediately on ingredients A and mix quickly adding the ingredients of point C. You will get a mixture rather dry and sbricioloso. Cover with a damp cloth and leave to cool for 12 hours. D. Take the dough and add the ingredients of Section D work up the dough is compact and workable. Sprinkle the pastry with the mixture of powdered sugar and cornstarch, form the dough salami with a diameter of 4/4, 5 cm and cut into slices 1 cm thick (each will weigh about 25 g). Give each slice a diamond shape rather rounded and sprinkle ricciarelli with plenty of sugar. Place them on a baking sheet lined with parchment paper (or upon the host) and cook to 140-150 C until fine cracks are formed on the surface of ricciarelli (in my oven it takes 15 minutes). It is important to remove from the oven still white and very soft, otherwise it will be too dry. Let them cool completely and store in tins. Are far more good for the day after Posted 24th October 2012 by pastrypastry 0

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116. Oct 24

Sable breton
for about 12 sabls (diameter 7 cm) ingredients:

150 g butter, softened 150 g of sugar 80 g of egg yolks (about 4) at room temperature 200 g flour 00 5 g of yeast (1 teaspoon) 1/2 vanilla bean 1 pinch of salt

In a robot work the butter with the sugar, vanilla seeds and salt until creamy, add the egg yolks and mix well. Pour the flour sifted with the baking powder and mix very quickly, without exceeding: When you form a ball of dough the sable is ready. Form the dough into a flattened dough, cover with plastic wrap and leave in the fridge for an hour. Roll out the dough to a thickness of 1 cm and, with the help of coppapasta, obtaining the disks of dimendioni desired. Before moving to the area, the discs of dough must rest in the refrigerator for at least 2 hours * (step minifurnace should last as little as possible); cook sabls arranged in circles of their own size (fondamentale!) to 180 C for 18-20 minutes, or until they are golden brown. Remove from oven and let cool on a wire rack. Posted 24th October 2012 by pastrypastry 0

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117. Oct 24

Stain
MASCARPONE CREAM AND SAFFRON Gr 20 YOLKS BERRIES OF VANILLA Gr 25 SUCROSE

Gr 8 WATER LEAD TO 121 DEGREES Gr 100 MASCARPONE Gr 30 CREAM MOUNT AND PAID IN COLD YOLKS Gr 1 BAG OF SAFFRON Gr 2 FISH GLUE Gr 40 WHIPPED CREAM

CHOCOLATE MOUSSE Gr 50 PATE A BOMB Gr 60 DARK CHOCOLATE 70% CREAM 110 Gr Procedure: Dilute the cream into the melted chocolate to 45 C emulsify hand and add the pate a bombe and the rest of the cream.

PALET RASPBERRY Gr 125 PULP RASPBERRIES Gr 2 JELLY Gr 15 SUGAR Method: Combine the sugar with the pulp, melt, add the melted gelatin. Pour into smaller circles of the cake and break down.

SWEET AND SOUR SAUCE Gr 1000 NATURAL yogurt Gr 250 POWDERED SUGAR Gr 500 MILK 500 gr Mascarpone No. 2 LEMON JUICE Procedure: Mix the mascarpone gently with the remaining ingredients.

PREPARATION: ASSEMBLY OF SWEET: in a mold portion, stratify the mascarpone cream and saffron, with the palet and dark chocolate mousse. Down, unmold and decorate the dish with sweet and sour sauce Posted 24th October 2012 by pastrypastry

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118. Oct 24

Liberty
PASTRY FOR BISCUITS Gr.1200 BUTTER Gr 800 SUCROSE Gr 400 EGGS Gr 100 LEMON PEEL Gr 100 CINNAMON Gr.2000 FLOUR Gr 360 TOASTED HAZELNUT MEAL Procedure: classic shortbread WHITE CHEESE Gr 50 PATE A BOMB Gr 2 JELLY Gr 25 FRESH MILK Gr 50 CHEESE Philadelphia Gr 50 PHILADEFIA LIGHT CHEESE Gr.105 WHIPPED CREAM Procedure: melt the gelatin and add it to the pate a bombe together before the cream. Finally, add the cheese beaten.

PALET RASPBERRY

Gr 125 PULP RASPBERRIES Gr 2 JELLY Gr 15 SUGAR Method: Combine the sugar with the pulp, melt, add the melted gelatin. Pour into smaller circles of the cake and break down.

PREPARATION: ASSEMBLING THE CAKE: Toggle the cream cheese with the palet, finish the dish with two triangles of pastry sprinkled with seeds Posted 24th October 2012 by pastrypastry 0

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119. Oct 24

Lamponata
BLOWING RASPBERRY CREAM 200 Gr 300 grams PULP RASPBERRIES Gr 200 GLUCOSE Gr 400 COVER DARK 55 150 g BUTTER MACAROON ALMOND 200 gr almonds gr.200 SUCROSE 300 g egg whites Gr 70 SUCROSE

PREPARATION: Blowing a raspberry Boil the cream with sugar and the chopped raspberries, pour cold water on the roof melted, then add the butter and let stand 12 hours. The following day light mount and use the pastry bag. macaroon almond Procedure: refine almond and sucrose to Whip the egg whites with sucrose, add the almonds and sucrose in the mass mounted then form pastry bag with small amarettini; Bake at 200 degrees for 12 minutes is Before baking, sprinkle powdered sugar, let stand 10 min. before baking. ASSEMBLY OF SWEET: toggle on the plate of chocolate fans, the blown raspberry and almond macaroons. Posted 24th October 2012 by pastrypastry 0

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120. Oct 24

Meeting

CREMOUSSE LEMON-SAGE CREAM 180 Gr Gr 20 MILK Gr 15 SUCROSE Gr 5 DEXTROSE Gr 60 WHITE CHOCOLATE size 2 JELLY

 Gr Q.B. Lemon peel / SAGE Procedure: lead to a temperature of 60 cream, milk, sucrose and dextrose, add the white chocolate and mix for 2 minutes, then add the dissolved gelatin and place in refrigerator to cool for 12 hours, fit the cream with sage and chopped the grated lemon peels. KIRSCH AND RASPBERRY CREAM INGREDIENTS: Gr 100 CUSTARD Gr 10 KIRSCH size 3 GLUE FISH Gr 100 WHIPPED CREAM Gr 20 PULP RASPBERRIES Procedure: Heat the cream to 32 , add the gelatin, 1/3 of cream previously joined to the pulp raspberries, then the remaining part, in particular a circle with the bottom macaron and abbatere. MACARON WITH SYRUP INGREDIENTS: Gr 250 ALMOND PEELED Gr 250 HAZELNUTS Gr 500 SUCROSE Gr 500 GRAIN HAZELNUTS Gr 75 SUCROSE Gr 75 WATER Gr 750 Albums 150 g sucrose Procedure: refine almonds, hazelnuts and sucrose, to form a syrup with the 75 Gr 75 Gr sucrose and water, then pour on the grain, toast and cold grind. Then install the 750 Gr 150 Gr albumen with sucrose and join the two masses. Cooking 200 degrees for 15 minutes V.A.

PREPARATION: ASSEMBLING THE CAKE: In a circle, place a layer of macaroons, spread the cremino lemon sage, put the raspberries and kirsch cream, and finish with the cremino. Down, frosting and decorating Posted 24th October 2012 by pastrypastry

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121. Oct 24

Delight the palate

SPONGE CAKE gr.90 Albums gr.75 SUCROSE gr.60 YOLKS gr.75 FLOUR 00 Method: Whip the egg whites with sucrose, add the egg yolks in first gear and handsifted flour. Pour into buttered molds of aluminum and bake at 180 degrees for 45 minutes. PERFECT MANDARIN

Gr 400 SUCROSE 100 Gr WATER 121 SYRUP 290 Gr YOLKS Gr 100 HISTORY OF FRUIT (MANDARIN) Gr 100 MANDARIN LIQUEUR Gr 1000 WHIPPED CREAM Procedure: whip the cream, add the mashed fruit, egg yolks fitted with syrup, and finally the liquor.

MANDARIN PUNCH

 Gr 100 TANGERINE JUICE Gr 30 SUCROSE Gr 5 COCOA Gr 20 GLUCOSE Gr 25 VANILLA LIQUEUR Method: Boil the first four ingredients, add the liqueur. Cool. MIRROR GLAZE Gr 20 WATER Gr 60 SUCROSE r. 20 COCOA Gr 40 MILK Gr 10 TANGERINE JUICE Size 1 GLUE FISH Procedure: cook on a slow fire up to 65 brix, allow to cool and add the gelatine to 40 degrees.

PREPARATION: ASSEMBLY OF SWEET: a steel ring alternating between three discs of sponge cake soaked with punch mandarin, with the perfect mandarin. Down, spray with gun pressure the compound white chocolate and cocoa butter (1/1), melted at 40 , and decorate

INGREDIENTS ': CREMINO LEMON-SAGE CREAM 180 Gr Gr 20 MILK Gr 15 SUCROSE Gr 5 DEXTROSE Gr 60 WHITE CHOCOLATE size 2 JELLY Gr Q.B. Lemon peel / SAGE Procedure: lead to a temperature of 60 cream, milk, sucrose and dextrose, add the white chocolate and mix for 2 minutes, then add the dissolved gelatin and place in refrigerator to cool for 12 hours, fit the cream with sage and chopped the grated lemon peels.

KIRSCH AND RASPBERRY CREAM INGREDIENTS: Gr 100 CUSTARD Gr 10 KIRSCH size 3 GLUE FISH Gr 100 WHIPPED CREAM Gr 20 PULP RASPBERRIES Procedure: Heat the cream to 32 , add the gelatin, 1/3 of cream previously joined to the pulp raspberries, then the remaining part, in particular a circle with the bottom macaron and abbatere. MACARON WITH SYRUP INGREDIENTS: Gr 250 ALMOND PEELED Gr 250 HAZELNUTS Gr 500 SUCROSE Gr 500 GRAIN HAZELNUTS Gr 75 SUCROSE Gr 75 WATER Gr 750 Albums 150 g sucrose Procedure: refine almonds, hazelnuts and sucrose, to form a syrup with the 75 Gr 75 Gr sucrose and water, then pour on the grain, toast and cold grind. Then install the 750 Gr 150 Gr albumen with sucrose and join the two masses. Cooking 200 degrees for 15 minutes V.A. ASSEMBLING THE CAKE: In a circle, place a layer of macaroons, spread the cremino lemon sage, put the raspberries and kirsch cream, and finish with the cremino. Down, frosting and decorate as photos.

NUTRITIONAL VALUE 100 GR. Proteins v 4.8 v Lipids 23.56 v Carbohydrates 31.40 v Calories: 354.00 Posted 24th October 2012 by pastrypastry 0

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122. Oct 24

Pregnant
ROULO 'CHOCOLATE WITH OLIVE OIL Gr 45 Albums Gr 35 SUCROSE Gr 20 DARK CHOCOLATE Gr 15 OLIVE OIL WARM Gr 15 FLOUR WEAK Method: heat and beat the egg whites with sucrose, add the melted dark chocolate, olive oil and then lightly flour. Apply a 3 mm and bake at 230 degrees for 6/7 minutes. MACARON ALMOND 200 gr almonds GR.200 SUCROSE 300 g egg whites Gr 70 SUCROSE Procedure: refine almond and sucrose to Whip the egg whites with sucrose, add the almonds and sucrose in the mass mounted then spread with a pastry bag at a height of cm. 0.5 bake at 200 degrees for 12 minutes v.a. Before baking, sprinkle powdered sugar and cocoa.

CHOCOLATE MOUSSE 140 Gr SYRUP 1:1 Gr 90 YOLKS Gr 30 OLIVE OIL

 Gr 260 DARK CHOCOLATE 70 Gr 520 WHIPPED CREAM Procedure: forming a base parfaits with syrup and egg yolks bringing all at 80 degrees, mount up to cooling (in phase of frame add olive oil slightly warmed). Heat the chocolate to 40 degrees, incorporate it gently into the whipped cream and then add the base semifreddo. JELLY ORANGE 500 gr ORANGE JUICE Gr 350 SUCROSE Gr 100 SUCROSE Gr 8 PECTIN UNITE No. 1/2 LEMON JUICE Method: Boil the orange juice, add 700 gr. sucrose annealing for 3 minutes, add the mixture of pectin and sucrose and cook for another 3 minutes, turn off the heat and add the juice of 1 lemon.

PREPARATION: ASSEMBLY OF SWEET: in a steel ring put a disc of macaron, a layer of chocolate mousse, the chocolate roul and finally another layer of mousse. Down, transform, spray with gun pressure the compound white chocolate and cocoa butter (1/1), melted at 40 , place the gelatin over orange and decorate Posted 24th October 2012 by pastrypastry 0

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123. Oct 24

Chocolate and raspberries

BISCUIT SESAME AND HAZELNUT 300 g egg whites 60 g caster sugar 225 g ICING SUGAR 250 g CRUSHED ROASTED HAZELNUT 75 g SESAME 20 g Flour Method: Beat the egg whites with the sugar, add the rest in mono, bake at 210 C for 7 minutes. Recipe for 2 trays 40x60.

CREAM CHOCOLATE AND RASPBERRY 280 g CREAM 50 g ACACIA HONEY 200 g RASPBERRY PUREE 8 g JELLY 250 g EQUATORIAL COVER DARK 55 200 g GLOSS CREAM Method: Boil the cream with the honey, add the raspberry puree and bring to a temperature of 70 C, then the jelly, pour slowly over the finely chopped chocolate mix to create a glossy and elastic emulsion, mix for 3 minutes. When the mass will be 45 c ease with cream finish. MIRROR GLAZE

INGREDIENTS: Gr 48 WATER Gr 60 SUCROSE Gr 18 COCOA Gr 40 CREAM size 2 GLUE FISH Procedure: cook on a slow fire up to 65 brix, allow to cool and add the gelatine to 40 degrees.

PREPARATION: ASSEMBLING THE CAKE: In a circle 3 cm high. put a cookie sheet sesame and

nuts, alternating with chocolate cream and raspberries. Down, unmold and frost with icing mirror and decorate as desired. Posted 24th October 2012 by pastrypastry 0

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124. Oct 24

Merry Christmas
CREMEUX CHOCOLATE Gr 70 YOLKS Gr 65 SUCROSE MOUNT CREAM 280 Gr BOIL DARK CHOCOLATE 400 Gr 70 Gr 60 BUTTER Gr 60 STARCH RASPBERRY SAUCE Gr 100 PULP RASPBERRIES Gr 40 SUCROSE Gr 40 WATER Gr 15 GLUCOSE Method: Boil, cool and use. PREPARATION: Method: Combine the chocolate pieces boiled cream, combine egg yolks and sugar in the compound of the mounted above compound (cream and chocolate) and then add the sifted flour. Pour the mixture into buttered aluminum molds not as high as of height and bake at 230/240 5/7 minutes unmold the pot is still hot and finish with raspberry sauce and fresh fruit.

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125. Oct 24

Thrill
CREAM OF BABANA AND THREE PEPPER 550 g BANANA PULP 10 200 g CREAM 75 g SUGAR 150 g YOLKS # 5 BEANS PINK PEPPER # 5 BEANS GREEN PEPPER # 2 BEANS WHITE PEPPER 3 g JELLY Method: Cook all ingredients except the gelatin at 82 c to cool and add the softened gelatin, pour in a circle 2mm high. WHITE CHOCOLATE CREAM CREAM 360 Gr Gr 40 MASCARPONE Gr 30 SUCROSE TO BRING A 60 Gr 40 MILK POWDER Gr 120 WHITE CHOCOLATE PIECES Gr 4 FISH GLUE Procedure: After increased to 60 , incorporate white chocolate and gelatin, mix in a blender for 2 minutes and let it rest in the fridge for at least 12 hours. Assemble the cream. SPONGE CAKE CHOCOLATE WITHOUT FLOUR

 120 gr egg white Gr 125 SUCROSE Gr 80 YOLKS Gr 35 COCOA Gr 10. PISTACHIO PASTE Procedure: mount albumen and sucrose, add the egg yolks in first gear, the pistachio paste and cocoa hand, form of disks with the piping bag and bake at 170 is for 16 minutes. COCOA GLAZE Gr 30 WATER Gr 15 ORANGE JUICE Gr 60 SUCROSE Gr 20 COCOA COOK UP TO 65 BRIX AND INCORPORATE Gr 40 CREAM size 2 GLUE FISH

PREPARATION: ASSEMBLY OF SWEET in a circle 4 cm. put a disc of sponge cake, pour a layer of creamy white chocolate, insert the ring of banana cream with three peppers, place another layer of sponge cake and finish with cream white chocolate. Place in the blast chiller, transform, frosting Posted 24th October 2012 by pastrypastry 0

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126. Oct 24

Blossom Chocolate

CREAM choc. MILK Gr 70 SYRUP 1:1 Gr 50 YOLKS Gr 155 CHOCOLATE MILK Gr 320 WHIPPED CREAM GLOSS Gr 25 GRAN MARNIER Procedure: forming a base parfaits with syrup and egg yolks bringing all at 80 degrees, mount until cooling. Heat the chocolate to 40 degrees, gently incorporate the whipped cream and then add the base with the grand marnier parfaits. SPONGE CAKE CHOCOLATE WITHOUT FLOUR INGREDIENTS: 120 gr egg white Gr 125 SUCROSE Gr 80 YOLKS Gr 35 COCOA Gr 10. PISTACHIO PASTE Procedure: mount albumen and sucrose, add the egg yolks in first gear, the pistachio paste and cocoa hand, form of disks with the piping bag and bake at 170 is for 16 minutes. GANACHE PLASTIC TO BANANA Gr 185 MILK Gr 180 BANANA PULP 300 gr GLUCOSE 500 gr COVER DARK Method: Boil the milk with the sugar and the pulp of banana puree, pour cold water on the roof melted and mix thoroughly. COCOA GLAZE INGREDIENTS: Gr 30 WATER Gr 15 ORANGE JUICE Gr 60 SUCROSE Gr 20 COCOA COOK UP TO 65 BRIX AND INCORPORATE Gr 40 CREAM size 2 GLUE FISH

PREPARATION: ASSEMBLY OF SWEET in a circle 4 cm. 3 alternate layers of sponge cake with chocolate cream milk chocolate, making sure to put on every layer of the sponge cake with banana ganache (using a pastry bag). Place in the blast chiller, transform, frosting and decorating Posted 24th October 2012 by pastrypastry 0

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127. Oct 24

Aromatique
SPONGE CAKE WITH HERBS INGREDIENTS: gr.90 Albums gr.75 SUCROSE Gr.50 YOLKS gr.20 HERB PESTO Gr.85 FLOUR 00 Method: Whip the egg whites with sucrose, add the egg yolks in first gear and handsifted flour and pesto. Pour into buttered molds of aluminum and bake at 180 degrees for 45 minutes. HERB PESTO INGREDIENTS: Gr.10 OLIVE OIL Gr 5 GRASS LUISA

 Gr 5 SAGE size 5 mint Procedure: grind the herbs, add the olive oil slightly warmed.

BATHING WITH STRAWBERRIES INGREDIENTS: Gr 100 PULP STRAWBERRIES Gr 30 SUCROSE Gr 40 WATER Gr 15 GLUCOSE Method: Boil the whole and used to wet the sponge. STRAWBERRY PARFAIT INGREDIENTS: Gr 50 EGG YOLK Gr 80 SUCROSE Gr 20 WHITE WINE Gr.100 MERINGUE Gr.260 WHIPPED CREAM 180 gr STRAWBERRIES Whisk Gr 10 BATIDA COCO Procedure: sucrose, egg yolks and white wine to make a normal zabaglione, remove from heat and mount. Stir in the cream with strawberries puree and add the liqueur. Mix the baked meringue zabaglione and combine the two masses.

STRAWBERRY JELLY INGREDIENTS: APRICOT JAM Gr.120 Gr.100 PULP STRAWBERRIES 150 g GLUCOSE Gr 10 LEMON JUICE size 2 FISH GLUE Method: heat at 60 degrees the first three ingredients, add the lemon juice and finally the gelatin.

PREPARATION: ASSEMBLY OF SWEET: in a mold to alternate between two layers of sponge cake with mousse. Down, frosting and decorate with strawberries and fresh fruit Posted 24th October 2012 by pastrypastry 0

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128. Oct 24

harlequin
INGREDIENTS ': WHITE CHOCOLATE CREAM CREAM 180 Gr Gr 20 SUCROSE LEAD TO 60 (to the structure of cream) Gr 20 MILK Gr 60 WHITE CHOCOLATE PIECES PALET RASPBERRY Gr 125 PULP RASPBERRIES Gr 2 JELLY Gr 15 SUGAR Method: Combine the sugar with the pulp, melt, add the melted gelatin. Pour into smaller circles of the cake and break down.

CREAM CHOCOLATE MILK INGREDIENTS: Gr 18 MILK

Gr 18 SUCROSE LEAD TO 60 (to the structure of cream) CREAM 180 Gr Gr 50 DARK CHOCOLATE PIECES Gr 2 FISH GLUE

SPONGE CAKE CHOCOLATE INGREDIENTS: Gr 450 EGGS Gr 270 SUCROSE MOUNT Gr 130 FLOUR Gr 54 STARCH Gr 36 COCOA scour Procedure: incorporate the flour to ground mounted, bake at 180 degrees 45 minutes. PREPARATION: White chocolate cream AFTER BRINGING A 60 , INCORPORATE THE CHOCOLATE AND JELLY, and homogenize IN MIXER FOR 2 MINUTES. LEAVE REST IN FRIDGE FOR MINIMUM 12 HOURS.

CREAM MILK CHOCOLATE AFTER BRINGING A 60 , INCORPORATE THE CHOCOLATE AND JELLY, and homogenize IN MIXER FOR 2 MINUTES. LEAVE REST IN FRIDGE FOR MINIMUM 12 HOURS.

ASSEMBLING THE CAKE: In a mold portions, alternating with the cream pallet, put a pad of sponge cake at the end. Finish the dish with vanilla sauce and decorate with chocolate. Posted 24th October 2012 by pastrypastry 0

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129.

Oct 24

INFINITE
Sable crisp 120 g caster sugar dark brown sugar g. 60th refined raw almonds 180 g grated orange peel end g. 2 grated lemon peel 2 g end 180 g butter 180 g flour Mix all ingredients, spread between two cards from oven to a thickness of 3 mm. Freeze, remove the paper and bake at 160 C; half cooked, cut into a rectangle and continue cooking. Custard fresh whole milk 1 l fresh cream 250 g vanilla bean n. 1 grated lemon peel order n. 1 240 g caster sugar egg yolks 330 g rice starch g 95 salt 2 g Combine milk, cream, vanilla, lemon peel and half the sugar in the meantime, make a batter with starch, sugar, salt and egg yolks, mixing until the mixture is smooth. When the milk comes to a boil, mix the mixture, combine and cook on the fire, pour on a baking sheet with parchment paper, cover and chill in the blast. Praline Cream cream 225 g praline hazelnut 50 g 105% 6 g gelatin whipped cream 300 g Mix the custard with hazelnut praline, add the melted gelatin in a little 'cream, then

the remaining whipped cream. Leave in the refrigerator. Pear compote and fennel Williams pears into cubes 375 g hearts of fennel diced 165 g 240 g caster sugar grated lemon peel 2 g end lime juice 15 g Blanch in boiling water fennel, drain and add the pears, sugar and lime peel. Cook on the stove until you have a firm consistency. Finally, add the lime juice.

Sponge cake with chocolate and peanut oil 225 g dark chocolate covering 70% peanut oil 105 g egg yolks 125 g acacia honey 22 g 45 g caster sugar 97 g flour 1 g yeast baking ground toasted hazelnuts 60 g fresh egg whites 180 g 180 g caster sugar Dissolve the coverage to 35 C and add the peanut oil, just beat the egg yolks with the honey and sugar, and add the melted chocolate, then the flour sifted with baking powder and hazelnuts. Beat the egg whites with the sugar and incorporate the mixture gently to the ground. Spread the mass in square or rectangular molds to a thickness of 8 mm, bake at 190 C for 8 minutes. Coconut cream and liquorice fresh whole milk g 1000 70 g coconut rap liquorice powder 15 g dextrose 50 g 350 g caster sugar neutral for ice creams g 6 Put to soak for 4 hours in 500 g of the coconut milk. Stir and heat the remaining milk with licorice, dextrose, sugar and neutral bake up to 80 C. Allow to cool

quickly at +4 C, add the maceration of coconut milk and let it sit 6-12 hours in the refrigerator. Stir and store in a glass case at -11 C. Posted 24th October 2012 by pastrypastry 0

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130. Oct 24

Creme Brule DOME WITH RASPBERRIES

Chocolate cake: egg yolks 100 g eggs 250 g 200 g sugar mount it all together 160 g egg whites 80 g sugar make meringue 60 g flour cocoa powder 60 g gently add Crunchy peanut butter: Milk Chocolate 100 g peanut butter 200 g paillet feuillettine 100 g mix all together

crme brl: 935 g cream milk 750 g egg yolks 280 g 225 g sugar vanilla paste 20 g 18 g gelatin sheets make custard and add gelatin Raspberry mousse: raspberry puree g 1000 200 g sugar 10 g gelatin sheets 2500 g cream whipped juice of 1 lemon make normal mousse Raspberry icing: 500 g raspberry puree 500 g glucose 8 g citric acid 1000 g sugar 25 g pectin Water g 1200 transparent glaze 550 g bring boil water,sugar,glucose,pectin, add puree and trasparent glaze

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131. Oct 24

Crunchy orange blossom

shortbread ingredients mix 200 g butter 130 g icing sugar 1 g salt with 85 g whole eggs 35 g almond powder 330 g flour 6 g baking powder 40 drops of extract of orange blossom

With praline pastry and caramel ingredients Melt at 45 600 g couverture milk caramel Lacte add 700 g pasta Pure Hazel 450 g Paillet Feuilletine pure butter

cream Tanzanie Custard base: ingredients Simmer at 85 C 560 g whole milk 170 g egg yolks 120 g caster sugar mix 280 g custard base hot with 235 g black cover Tanzanie Origin At 40 C, add 400 g crme fleurette frothy Garnish molds flexipan cone with small models on top

Salsa profiterolles ingredients warm up 160 g whole milk 225 g water At 20 C, stir in 160 g granulated sugar At 30 C, stir in 20 g butter At 30 C, stir in 200 g dark chocolate Force Noire 60 g cocoa powder Extra Brute 10 g cocoa mass, pure Grand Caraque Bring to the boil Then stir the mixture 175 g double cream 10 pods extract of orange blossom To boil for 5 min Posted 24th October 2012 by pastrypastry 0

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132. Oct 24

Lemon delight, Papouasie with salsa St Domingue

Biscuit with chocolate For a layer of biscuit 40x60 cm 600g preparation: ingredients:

Mount with the whip 70 g egg yolks 170 eggs 135 g caster sugar mount 110 g egg whites 55 g caster sugar sift 40 g flour 40 g cocoa powder Extra Brute Bake for 10 min in a convection oven at 200 C

Light cream lemon Mycryo ingredients: boil 600 g lemon juice 10 g lemon zest untreated 250 g caster sugar pour over 250 g caster sugar 320 g egg yolks 40 g cream powder Boil and stir 65 g of cocoa butter Mycryo Cool to 20-25 C add 400 g cream well whipped Pour into a mold in flexipan or in a pan of 40 x 60 cm

Cream Papouasie St Domingue ingredients: candy 85 g sugar Stir with 100 g milk a vanilla bean cut Cool to 80 C pour over 45 g black cover OrigineSt Domingue 325 g milk covering Origin Papouasie At 40 C, add 670 g crme fleurette mounted foam

Salsa St Domingue ingredients: boil 190 g water 75 g glucose 300 g cream pour over 300 black chocolate cover Origin St Domingue

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133. Oct 24

Semolina tea earl gray and white chocolate

Recipe for 8 servings. Place the dessert and add on a Arlette caramelized. preparation:

ingredients Boil 500 g whole milk Allow to infuse for 10 minutes 4 g earl gray tea add 50 g sugar 40 g durum wheat Bake for about 12 minutes add 75 g white chocolate Blanc Satin The caramelized rhubarb strawberry pulp preparation: 55 g sugar caramelize Mix with 220 g strawberry pulp Mix previously the rhubarb with the butter of cocoa Mycryo add 220 g rhubarb into small pieces 55 g cocoa butter Mycryo Cook for 3-4 minutes Posted 24th October 2012 by pastrypastry 0

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134. Oct 24

Heart of cherry
Sable pasta with lemon and thyme Combine the robot 335 g of butter 225 g almond flour toasted

345 g of powdered sugar 450 g of eggs 8 g of baking 2 grated lemon peel taste of fresh thyme, finely chopped 8 g of vanilla powder 3 g of salt 335 g of flour type "0" Cherry compote cook 250 g of chopped cherries (griotte) 500 g of frozen cherries 1 grated lemon rind 20 g of pectin 100 + 200 g of caster sugar Bring to a boil and cook for 3-4 minutes. Cool.

mounting Garnish with the dough sable thyme and lemon rings 3 cm high (16 cm diameter) or the molds type flexipan. Use a sac-a-poche with 6 nozzle and cover and funds both sides. Garnish the center with cherry compote. Freeze for 10 minutes. Cover with the same dough. Sprinkle fillets with almonds and chopped pistachios and bake at 180 C for about 30 minutes. Sprinkle with icing sugar and decorate as desired.

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135. Oct

24

PEACH PIE, SAFFRON, ICE CREAM AND YOGURT croustillant

COMPOSITION Clafoutis with peaches Peach Coulis Ice cream yoghurt Croustillant sugar grain Recipe for 18 desserts

Clafoutis with peaches: 250 g UHT cream 35% fat 120 g whole eggs 60 g egg yolks 100 g caster sugar 70 g hazelnut flour 10 g strong flour sifted taste fresh peaches (or frozen) saffron taste Sift the powder. Gradually add the cream and egg mixture trying to avoid lumps. Store in a cool place. Garnish molds with peaches cut into quarters. Pour the clafoutis and bake at 180 C for about 15-20 min.

Peach coulis: 250 g chopped white peaches frozen <25 g caster sugar 1 g pectin NH Cool the pulp. Add the sugar and pectin mixture and bring to boil. Store at +3 C.

Frozen yogurt: 750 g whole milk 125 g cream UHT 225 g caster sugar 80 g egg yolks 80 g glucose atomized 50 g milk powder 0% MG 9 g stabilizer for ice cream 1000 g natural yogurt Heat the milk to 25 C. Add the milk powder and then, at 30 C, 2/3 of the sugar and glucose. At 35 C incorporate the yolks. At 45 C, add the remaining sugar well mixed together with the stabilizer. Pasteurize at 85 C for a few minutes. Go to the mixer and the chinois and then cool rapidly. Add yogurt and mix again. Let it sit for 12 hours. Whisk.

Croustillant sugar grain:

50 g butter 50 g egg whites 50 g flour 50 g icing sugar grain sugar to taste Cook the brown butter, allow to cool, add the powdered sugar, half of the egg whites, flour and remaining egg whites. Do not mount. Spread and sprinkle with granulated sugar. Bake at 200/210 C.

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136. Oct 24

CREME BRLE TO, THE EARL GREY, CANDIED LEMON PEEL AND FRESH BLACKBERRY
Recipe for 10 creme brulee

Crme brle: 120 g whole milk 4 teaspoons Earl Grey tea with bergamot 120 g milk infused 40 g candied lemon peel 600 g double cream 200 g egg yolks 160 g caster sugar 300 g fresh blackberries small 100 g brown sugar Boil the milk, add the tea and leave to infuse for a few minutes. Allow to cool. Stir in cold milk infusion, through a strainer, candied lemon peel, thick double cream, egg yolks and caster sugar. Bake at 85 C for about 1 hour. Store at +4 C. For serving, sprinkle with brown sugar and caramelize the flame. Posted 24th October 2012 by pastrypastry 0

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137. Oct 24

MACAROON CHOCOLATE MILK, FRUIT OF PASSION AND TABASCO

For 40 large or 10 small macaroons To the mixture icing sugar 240 g almond powder 140 g n whites. 3 drops of red food coloring n. 2

cocoa powder for sprinkling

For the filling butter, softened 40 g passion fruit n. 4 acacia honey 15 g drops of tabasco n. 2-3 milk chocolate 230 g Prepare the dough. Sieve the icing sugar with the almond powder. Beat the egg whites until stiff. Pour the mixture quickly to rain with sugar and almonds. With a soft spatula, mix the dye, distributing the dough towards the edges of the bowl and turning on itself, for a dough a bit 'liquid. Spread the mixture in macaroon rounds on a baking sheet, covered with parchment paper, at a distance of about 3 cm apart. Sprinkle with cocoa. Allow to stand for 15 minutes at room temperature. Prepare the ganache: divided into two passion fruit, grate the pulp through a sieve, collecting the juice in a bowl. Bring to boil the juice with honey and Tabasco. Cut the chocolate chips with a knife and start to melt in a pan in a water bath. Stir in the chocolate half of the fruit juice mixing from the center. Embedding the other half and mix in the same way. Add the butter little by little. Mix until a smooth ganache. Keep it in a cool place to keep it creamy. Form the macaroon. Preheat the oven at 140 C. Place the pan with the macaroon over another in order to avoid that they cook too at the bottom. Bake and cook, if small, from 10 to 12 minutes, if large as 18 to 20 minutes, and maintain the oven door a bit 'open. To make macaroon cool on a rack. Remove them, turn them and place them on a grid. Stuff the flat base of the macaroon with creamy ganache and settle on another macaroon. Place them on a sheet of baking paper and cover with plastic wrap. To ensure that they develop their aromas, it is preferable to leave them in the fridge for two days before eating. Posted 24th October 2012 by pastrypastry 0

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138. Oct

24

Plunk PPC - PISTACHIO CHOCOLATE PASSION

Plunk pistachio: g 200 caster sugar g 200 almond flour g 200 plain flour g 20 icing sugar g 280 pistachio paste g 200 butter g 640 egg whites Mix the leaf sugar, ground almonds, flour, baking powder, pistachio paste and butter soft. With a whisk whip the egg whites and incorporate delicately. Pour into molds previously buttered and floured. Place the ganache oozing from the oven. Creamy pistachio passion: g 100 passion fruit pulp 8 g gelatin g 700 pistachio paste passion fruit pulp 350 g Soften the gelatin in plenty of water. Boil 100 g of passion fruit pulp, incorporate gelatin and create the first emulsion on the pistachio paste. Heat the remaining 350 g of pulp of passion fruit and finish emulsion without incorporating air. Cover the mixture with plastic wrap, and place in the refrigerator to use the next day. Posted 24th October 2012 by pastrypastry 0

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139. Oct

23

TERRINE WILD BERRY, JELLY TO ELDER FLOWERS:

4 PEOPLE For the terrine g 300 MIXED BERRIES 250 g SYRUP FLOWERS OF ELDER n 8 LEAVES FISH GLUE dl 4 SPARKLING WINE to decorate n 4 TAILS TAILS OF MINT ICING SUGAR BERRIES AND COULIS MIXED FRUIT (APRICOT, PEACH AND FRUIT) For the terrine Soften the gelatin in cold water for a few minutes. Meanwhile, combine the syrup with sparkling wine. Mix 1 dl and then pick up heat in a saucepan. Combine the gelatin and stir well drained slowly. Pour the mixture of gelatin and syrup to the remaining liquid. Arrange the berries in a bowl covered with plastic wrap and pour the jelly still liquid to fill the container. Goes in the fridge for 5 hours mounting Cut the terrine into 8 equal pieces, distribute in serving dishes and decorate with mint leaves, berries and a few drops of fresh fruit coulis. Posted 23rd October 2012 by pastrypastry 0

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140. Oct 23

DANISH WITH COOKED CREAM:

INGREDIENTS For the dough: 500 g YEAST MOTHER (SEE CHAPTER "THE RISING") 1700 g Flour (W = 300) 900 g EGGS 400 g caster sugar 300 g FRESH BUTTER g 70 COMPRESSED YEAST g 25 SALT 17 g IMPROVED RE n 1 VANILLA POD 30 g PASTA ORANGE For working with Danish: g 1000 BUTTER DISH QB CUSTARD (SEE RECIPES OF BASE) QB GRAIN SUGAR To the mixture For the dough, put the yeast in mixer with eggs and work for 7/8 minutes. Add the flour and improver and knead for 10/15 minutes (the mixture should string), so a little 'time to put the butter and sugar. Finally the salt, then the compressed yeast and flavorings. The dough should be very smooth, smooth, shiny and elastic. Break down in positive to have a better result in folding step. For the processing of the Swedish For working with Swedish, browse the dough with the butter dish. Give 3 to 3 folds respecting rest periods (at least 20 minutes to fold). Laminar sheeter to the mixture until the thickness of 4 mm. Lay on the table and cut the strips along the length of the dough 6 cm wide. Cut into rectangles 12x6 cm. Affect centrally with a box cutter and bring a flap inside the cut resulting in a kind of bow tie. Arrange on a baking sheet and let rise for 6 hours at 22 C-25 C. Before baking place a line of custard on the bow and sprinkle with granulated sugar to rain. Bake at 180 C for 12 minutes. Posted 23rd October 2012 by pastrypastry 0

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141. Oct 23

FALSE EGG CITRUS

For 8 people fresh juice of citrus mixed (orange, tangerine, grapefruit, yellow grapefruit, lime) 500 ml agar agar powder 2 g vanilla sauce 200 g threads of candied orange peel q.b. Pour a glass (about 150 ml) of citrus juice in a saucepan, stirring stemperarvi gelatin with a small whisk and bring to a boil, keeping the heat to low and continue to stir. Reached the boiling cook on low heat for a few seconds (or more, according to the instructions on the package) and add all the remaining juice. Pour the mixture into small silicone molds in the shape of a half sphere and place in refrigerator for several hours, until the jelly will be citrus soda. When ready to serve, place the vanilla sauce in small dishes concave hemispheres to settle over the citrus juice and finish with orange peel or citrus mixed peel. Posted 23rd October 2012 by pastrypastry 0

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142. Oct 23

MY PASSION

Crunchy passion fruit g 85 flour g 230 sugar g 55 orange juice g 35 passion fruit juice g 200 melted butter Mix the sugar with the flour, then add the orange juice and passion fruit and melted butter, let it rest an hour in the fridge. Spread on cookie sheet and bake at 180 C for 4-6 minutes. Remove from the oven and give it the desired shape. Sponge buckwheat g 250 butter g 100+ 100+ 50 caster sugar g 300 egg whites g 120 egg yolks g 200 buckwheat flour g 250 almond flour w 60 weak flour n 3 vanilla pod. aromas of vanilla and almond Mix the egg whites with 100 g of sugar mounted to the yolks with 50 g of sugar. Incorporate the mass whipped butter with 100 g of sugar, adding spices and flour alternately. Baking at 200 C v.a.

Mix of spices g 40 ground cinnamon g 30 anise powder g 22 nutmeg powder g 12 clove powder

Of creamy caramel spicy g 100 brown sugar g 280 whipped cream g 100 egg yolks g 4 gelatin g 3 mix spices Cook the dry sugar, decook with whipped cream, then add the egg yolks and cook at 84 C. Go to the chinoise, add the gelatin and spices. Mix, pour into molds and

break down. mounting Pour the cream creamy spicy caramel into a mold for chupa chups. Alternating the sponge buckwheat and break down. Terminate at will.

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143. Oct 23

TIRAMIS IN THE GLASS

Creamy mascarpone: Egg yolks 200 g 120 g sugar milk 500 g 500 g mascarpone 10 g gelatin Mix the egg yolks with the sugar, boil the milk and add to the egg yolks. Finally complete with mascarpone cheese and the softened gelatin.

Coffee mousse: 200 g cream agar-agar 2 g

10 g Nescafe 200 g white chocolate pasteurized egg whites 200 g Boil the milk with instant coffee, add the agar-agar, pour the white chocolate into small pieces and blend until a smooth consistency. Stir in the egg, let stand 30 minutes, pour in the trap and keep it in a water bath at 40 C.

biscuit: Egg yolks 200 g 225 g sugar seed oil 375 g flour 0 185 g almond flour 105 g 19 g baking 300 g egg whites 25 g sugar

Beat the egg yolks with the sugar and oil like a sponge cake, then add the flour, almond flour and baking until the end incorporate the egg whites until stiff, mounted with 25 g of sugar. Lay in a rectangular stencil and bake for 30 minutes, at 180 C. crunchy chocolate: 350 g glucose melted sugar 400 g 34 g cocoa Cook until it reaches a temperature of 165 C, then spread on Silpat and let cool. mounting Cremino put in a glass (type Martini) and allow to cool in the fridge for at least 6 hours. Serve leaning over the disk of the cookie coffee mousse and finish by covering the glass with chocolate crisp. Posted 23rd October 2012 by pastrypastry 0

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144. Oct 23

SOFT CREAM CHOCOLATE AND ICE CREAM TRADITIONAL BALSAMIC

FOAM: g 500 dark chocolate g 580fresh cream vanilla pod n. 1

ice cream fresh milk 500 g 100 g sugar egg yolks 80 g lemon peel n. 1/2 balsamic vinegar 40 g

DECORATION gold food n. 1 cm

Melt the chocolate by adding vanilla and fresh cream brought to 75 C. Pour into a trap and add two charges of cream. For ice cream, bring the milk to 80 C, pouring the egg yolks mixed with sugar and lemon zest. Bring the sauce to 82 C and filtered. Cool the mixture and, before pouring into ice cream, stir in the vinegar traditional. Into a deep blow warm frothy chocolate, lay a scoop of ice cream and decorate with gold food.

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145. Oct 23

BROWSE BY CASSIA
PUFF PASTRY: Punnet g butter 2500 1500 g flour Pastel 1750 g flour water l 1 50 g salt Soften the butter and mix with the flour, without working too much and getting a compact dough without any lumps of butter, flatten and cool in the fridge. Dissolve the salt in water and add to the flour to a smooth and homogeneous flatten and cool in the fridge. So spread the pastel and add the dough to the center diamond, close to the outer edges and make the folds with 30 minutes of rest in the fridge for each fold (a three-four-three-four). Prepared the dough, pull it using sugar and cassia, replacing the flour, the thickness of 1.4 mm. Allow to stand for about 15 minutes, break it down so that the cut portion of both perfect and net (and after let stand still for 20 minutes). Before firing, lay gently on a sheet of puff Silpat, so that the dough is not excessively high and the surface remains straight. The baking is at 168 C for 15 minutes, then remove the Silpat and cook for 15 minutes.

Cassia, also known as senna (plant part, according to most scholars, family Leguminosae), is refreshing and laxative, it is rich in glucose and especially fructose.

CREAM LIGHT THE TASTE OF MILK AND cocoa grue: 600 g cream Grue cocoa 100 g 123 g sugar isinglass g 5 Before proceeding, spread the Grue in a plaque and leave in oven at 150 C for 5 minutes. Heat the cream with the sugar, at 30 C, add the cocoa grue heat, bring to a boil add the gelatine, previously put to soak and let it sit overnight in the fridge. Install eagle-beak and pour into molds with a simple biscuit fund. BISCUIT: 350 g egg whites 75 g sugar egg yolks 350 g 75 g sugar 75 g flour starch 75 g Beat the egg yolks with the sugar until frothy. Meanwhile, whip the egg whites eagle-beak combining the sugar a little at a time, when the surface begins to foam. Then incorporate mounted to the first and starch flour sifted together, with a movement from top to bottom, so as not to remove the mass, and finally the egg whites, continuing the same movement. Spread in plate height of 3 mm and bake at 170 C for about 7 minutes. MILK CHOCOLATE ICING: Milk Chocolate 200 g cocoa butter 200 g Melt the cocoa butter and add it to milk chocolate. Mounting Dip the capsule Grue cocoa in the icing to 32 C, by inserting the surface a small biscuit. Thaw in the refrigerator.

CRUNCHY HAZELNUT 160 g hazelnut paste milk chocolate 50 g cocoa butter g 40

praline hazelnuts 240 g Melt the cocoa butter, add the chocolate to melt and finish. Stir the pasta hazelnut and praline, mix until a good emulsion. On the bottom, sprinkle with crisp, drain and allow to cool to 12 C overnight. The filling of this chocolate is hazelnut, on a basis of bubbles

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146. Oct 23

SPRING
Cookie extra virgin olive oil: Butter oil structured as follows: cocoa butter g 40 extra virgin olive oil 200 g Melt the cocoa butter and slowly add the oil flush. Mix well and pour into Pacojet, freeze and blender to obtain a mass mounted and very light. Form the stick of butter and store in refrigerator. 240 g butter, extra virgin olive oil icing sugar 100 g almond flour 60 g

flour 0 120 g 00 g flour 350 eggs 100 g salt 0.6 g baking powder 5 g vanilla bean n. 1 Since the oil has a very low melting point is used the same procedure of a classic pastry. Join, however, in planetary flour, salt, sugar and baking powder. Mix the leaf, add eggs and vanilla, and finally butter oil. As soon as the pastry is firm refrigerate for 3 hours. Grate the pastry with the wide part of the grater to obtain a lot of chips and let stand in refrigerator for 30 minutes. Bake at 164 C to valve closed for 13 minuts. cool down and pass gently through a sieve: in this way the fine dust is eliminated, and the flakes are rounded-off acquiring the form of small stones. Store in sealed jars.

Geranium ice cream 2250 g milk 200 g sugar milk powder 250 g 200 g sugar stabilizing g 14 200 g cream geranium leaves 120 g Bring the milk to 30 C, add a little at a time, continuing to mix, powdered milk and sugar and arrived at 60 C add the sugar and stabilizer previously mixed together. Heat to 81 -82 C, filter, add the cream and allow to cool to 35 C. Finally incorporate the geranium leaves. Allow to infuse for 3 hours. Filter and allow to mature for at least 10 hours. Freeze in Pacojet and stir at time of service.

Granita blood oranges and dill blood orange juice 300 g Well syrup 30 g 80 centrifuged dill 30 g isinglass g 2 Centrifuge the flesh of blood oranges and dill, then shuffle two juices and syrup 30 Well, when it was dissolved gelatin. Stir and check for safety with the refractometer that does not exceed 21 -22 Brix. Freeze, cut with a knife and store in freezer.

Jam with juniper

Juniper 400 g Juniper cover with water and bring to a boil. Drain and set aside the water obtained, repeat three times and proceed: cooking water 1300 g juniper cooked 400 g 600 g sugar 100 g glucose vanilla bean n. 1 Whisk together the sugar and juniper cooked, cook gently combining the remaining ingredients until you have a syrup denser. Whisk sieve and store in refrigerator. Crunchy juniper 320 g isomalt jam with juniper g 45 Cook leaving the Isomalt dissolve well. Spread the sugar on a Silpat and cool. Pulverize the plate of sugar obtained in a cutter, then with the help of a small sieve dusting of Silpat. Bake at 168 C for 10 minutes and once removed from the oven before the crisp cool down, with the help of a spatula, pull it out in a thin layer, flip waxed paper and detach from Silpat. Store in airtight containers Posted 23rd October 2012 by pastrypastry 0

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147. Oct 23

EVOLUTION
Cooking white chocolate 1400 g white chocolate

Spread the white chocolate in a plate to a baking very smooth and bake in oven at 140 C for about 10 minutes. Mix uniformly throughout the mass and continue at 120 C for 15 minutes. Mix again and continue at 120 C for 15 minutes. Finish cooking repeating two more times this operation: the chocolate obtained will have a color and an almost caramel. Creamy chocolate baked baked chocolate 400 g hot cream 300 g 10 g glucose cold cream 500 g Boil cream and sugar and pour over the chocolate, emulsify without incorporating air, adding the cold cream and let it rest in the fridge. Foam liquorice 400 g water Well sugar syrup 26 g 100 albumin 25 g licorice powder 10 g Combine water, syrup and licorice powder and let rehydrate. Assemble and freeze the desired shape. Crushed pepper 360 g water Well sugar syrup 26 g 50 jam pepper 25 g Combine the ingredients, mix and strain through a very fine sieve. Put into ice cream machine. Pepper jam Szechuan pepper 50 g pink pepper 50 g black pepper 100 g 325 g water Cover the pepper with water and bring to a boil. Drain and set aside the water obtained. Repeat three times and continue with: cooking water 750 g pepper 200 g cooked 300 g sugar 50 g glucose vanilla bean n. 1

Whisk together the sugar and pepper cooked, cook gently combining the remaining ingredients until you have a syrup denser. Whisk sieve and store in refrigerator.

Pear puree 900 g chopped pears pears William's n. 6 Peel the pears, remove the inedible parts and cut in half. Vacuum close them with a few drops of lemon juice and steam at 60 C for 35-40 minutes. Cool them in water and ice. Mix and add to each 230 g of compound 300 g of mashed pears. Mounting Place the cream on one side of the pot and place on the opposite side of the pear puree. Pour the granita on the surface of the puree and place the air of licorice, so that colleagues crushed ice cream.

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