You'll Never Guess The Secret Ingredient in These Irresistible Éclairs!. Get ready to dive into the world of indulgence with our creamy mascarpone and blackcurrant éclairs. This is the ultimate guide for making perfect éclairs at home, where every bite brings a burst of delightful flavor. Perfect for novice and seasoned bakers alike, follow our step-by-step instructions to create these show-stopping treats.
* Les chouquettes * Salut tout le monde ! J'ai une nouvelle à vous annoncer : j'entame une formation à distance pour passer mon CAP pâtissier 🤩 Mon congé parental commence à être un peu long, donc en attendant de reprendre le travail (je suis prof),...
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This randomly popped up - a challenge to do a mango madness blog post! I found out about it from @nella22 on Twitter. I don't have nearly enough time to devote myself fully to Twitter, but I do check it out at least once a day. I was mentioning to her how I was getting ready to do a post on mangoes and she told me to save it until Friday as "everyone" was going to be doing a #mangomadness post! The rules: -Something with mango (obviously) -Eat mangoes while you create (obviously) I had a mango ripening in the fridge and my brain reached back to a clipping I'd saved from a Martha Stewart Weddings magazine from a few years ago. How odd! But that was the first thing that came to mind. I have a folder where I keep all my clippings that have yet to be tested, so I knew it was safely inside. Once a recipe has been tested and deemed good enough to repeat, it makes it onto the pages of my special recipe book. This one was a keeper! Mango Rosette Tartlets Don't those look beautiful??! A lovely crust and some whipped cream/creme fraiche filling topped with mango! Well, I totally deviated from the recipe. I'm starting to do that more often! I had this amazing butter cookie dough in the freezer, just waiting to be used up. I had made it for sugar cookies and it was so delicious. I thought, tart dough = why not? This recipe is adapted from the America's Test Kitchen and was recommended to me by @nella22: Butter Cookies (aka Tart Dough!) 2 1/2 c All-Purpose Flour 3/4 c sugar 1/4 tsp salt 1 c unsalted butter, softened 2 tsp vanilla 2 T cream cheese, softened* Mix all together, shape into discs, and refrigerate. *I didn't have cream cheese at the time so I actually substituted some Greek yogurt I already had. It worked great! I suppose you could even try using sour cream. Now, back to our delicious tarts! These were the molds I used. They are very, very tiny. I think in the magazine, they used ones a bit bigger, and were able to use more mango. These were gifted to me by my husband's aunt. She found them at a Goodwill-type store for suuuper cheap. A huge bag of different shapes! Amazing. And she thought of me :) Aww! Now, take your refrigerated tart dough and roll it out to about 1/4"-1/8" thickness, whatever you are comfortable with. I know there are easier ways to do this, but my tart pans were very light, so I decided to use a round cutter for each pan. It is slightly larger than the tart pan. Cut out however many you want (I made 14). And very carefully, ease the dough into the pan. Even more carefully, press the dough into the rounded edges of the pan without squishing it too much, until everything is nice, cozy, and even. If you have edges that hang out, use a small knife to neatly trim them. The edges should look nice since everyone sees that! Once you've got all your pans done, refrigerate them for 30 minutes to let the dough get firm again. Then, prick the bottoms with a fork, and bake at 350 until they are baked to perfection (about 20-25 mins). Let cool completely on a wire rack before filling. Filling 1/2 c cold heavy cream 1 T powdered sugar 1/2 tsp vanilla 1/2 c creme fraiche* 1 mango, peeled and halved small mint leaves *If you are unable to find creme fraiche ("fresh cream", a decadent sort of sour cream) at your local market, you can make it very easily at home! I did, using this website as a guide. I made mine with heavy cream and buttermilk. Whip the cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the creme fraiche and taste for desired sweetness. I found that I had to add a little more powdered sugar to mine. Spoon the filling into a pastry bag fitted with a large round tip, and pipe into the tart shells, filling them halfway. Next, slice your mango very very thinly, roll each slice into a rose and place onto your tart. I found this part to be very tricky! And I think in the magazine picture, they used several pieces of mango. I used only one. Pop on a bit of mint and your Mango Rosette Tartlets are ready! Can't get enough mango?! (I know I can't!) Check out these other #mangomadness bloggers for great recipes and inspiration! http://thedailypalette.com/ by the #mangocrazy Annapet http://www.queensnotebook.com/ by the #mangomaniac Elizabeth http://www.creativecookingcorner.com/ by the #mangosocial Karriann http://www.skiptomalou.net/ by the #mangofriend Malou http://lacocinakitchen.blogspot.com/ by the #dominicanmango Francys http://cookingwithbooks.blogspot.com/ by the #mangowriter Nelly http://bigfatbaker.com/blog/ by the #mangobaker Erin
Recette Paris-Brest pistache revisité. Couronne de pâte à choux craquelin vert, crème mousseline pistache et insert praliné pistache coulant.
I castagnetti sono biscotti alle castagne simpatici e divertenti da preparare. Metti alla prova la tua manualità in cucina!
Learn how to make this wonderful Malaysian flatbread (roti canai) at home with this straightforward step-by-step recipe. Delicious with curry on the side.
BISCOTTO VELOCE CON RIPIENO marmellata è un dolce semplice e golosissimo realizzato con base pasta frolla morbida e friabile e ripieno .
Se con l’avvicinarsi delle feste e dei primi freddi avete voglia di dolcezza non potete perdervi queste deliziose con Nutella®!
Parigini bicolore biscotti siciliani una versione bicolore dei classici Biscotti Parigini Siciliani che ho preparato qualche tempo addietro.
entremet sur fond de dacquoise coco-amandes/croustillant chocoblanc-gavotte avec insert abricot.... préparation de l'entremet (pour un cercle d'environ 24cm) la dacquoise coco/amandes : 5 oeufs à T° ambiante 130g de sucre 40g de coco râpée et mixée...
I torcetti al burro sono un must della pasticceria piemontese e conosciutissimi in tutta Italia, si trovano ormai ovunque, dalla panetteria al supermercato fino ad arrivare alle pasticcerie più fornite... proprio per questo motivo difficilmente si preparano in casa. E' davvero un peccato però, perchè oltre al fatto di richiedere poco tempo di preparazione, hanno anche un sapore eccezionale, quello delle cose fatte in casa... (non traducibile in parole). Risulteranno perfetti fin dalla prima volta che vi cimenterete nella vostra cucina e garantisco che penserete di essere state davvero delle maghe, fidatevi sulla parola!! Io li ho fatti una volta, poi una seconda dopo un paio di giorni, poi una terza dopo altri tre... ... insomma non smetto più, me ne sono completamente innamorata ;-) n.b. conservati in un contenitore di latta restano perfetti e fragranti per una settimana, quindi raddoppiate pure le dosi!!!! TORCETTI AL BURRO INGREDIENTI per 20 torcetti: 250 gr. di farina semi integrale (tipo 1) 125 gr. di burro 60 ml. di birra chiara 50 gr. di zucchero di canna 1 pizzico di sale zucchero di canna q.b. (per l'impanatura) PREPARAZIONE: Lavorate (con la planetaria o con le mani) la farina ed il burro freddo a pezzetti fino a sabbiare il composto; quindi unite lo zucchero di canna, il sale e la birra un po' per volta. Appena ottenete un impasto compatto, avvolgetelo nella pellicola e fatelo riposare in frigorifero per almeno mezz'ora. Trascorso il tempo di riposo, formate con l'impasto dei rotolini della lunghezza di circa 15-20 cm, unite le due estremità dando la forma dei torcetti ed impanateli nello zucchero di canna. Allineateli su una placca rivestita di carta forno, spruzzateli con dell'acqua ed infornateli per circa 15/20 minuti a 200° a forno statico. Passateli infine 2/3 minuti sotto il grill per farli dorare.
chocolate and caramel mousse cake
Pavesini tiramisù light, piccole golosità senza uova e mascarpone, facilissimi da realizzare, in 5 minuti ecco pronti dei dolcetti da leccarsi i baffi!
Des fraises déguisées et des feuilles chocolat-menthe... C’est l’hommage de Christine Ferber aux premiers soleils de printemps. Irrésistible.
Dolcetti con crema pasticcera, ricetta facile, dolcetti velocissimi, pasticcini morbidi, dolci da colazione o merenda di grandi e bambini, dolce dopo cena
Une décoration toute en finesse ! À tester sans plus attendre avec notre recette illustrée de tuile en sucre bullé. Simplicité et originalité qui feront sensation !
Vamos a preparar unos Éclair París-Brest. Los rellenamos con una deliciosa crema de caramelo y avellana, y con una Mousseline de chocolate con leche.
Ces religieuses sont composées d'une crème pâtissière chocolat et de crème au beurre Ingrédients : Craquelin :- 35 gr beurre pommade- 45 gr cassonade- 35 gr farine- 10 gr cacaoPâte à choux :- 125 gr d'eau- 125 gr lait- 125 gr beurre- 5 gr sel- 5 gr sucre- 150 gr farine- 250 gr d'oeufsCrème pâtissière chocolat :- 500 ml lait- 3 oeufs- 100 gr sucre- 50 gr maïzena- 80 gr chocolat patissier- 100 gr beurreCrème au beurre :- 50 gr blancs d'oeufs- 120 gr sucre poudre- 25 gr d'eau- 120 gr beurre- Pou
Sospiri alle ciliege un dessert o dolce da prima colazione genuino, con all'interno tante ciliege fresche. Ricette muffin. Ricette con la frutta.
