How Long Do I Do Zumba Before I See Resuls

Miami, beautiful strawberries!

is one of my favorite cakes, so I had to test! I waited for a lesgariguettes strawberry scented well and I noticed my sleeves. The result is stunning in appearance, taste, and despite appearances, the realization is easy.

• Indispensable, pan strawberry: here, a large circle pin adjustable
  
• Biscuit Genoese
  

- 3 eggs

- 100g flour

- 100g sugar

• Mousseline:
  

- 400 ml milk

- 190g sugar + 1 packet of vanilla sugar

- 2 egg and a yellow

- 60g cornflour

- 200g butter

- 1 vanilla bean

• red fruit syrup
  

- 1 dozen tablespoon of the syrup of your choice

- Marzipan to decorate

- 1 large punnet of strawberries

• Make the cake: Preheat oven to 180 degrees and grease a cake tin.
  

Beat the robot (or electric mixer) the eggs and sugar until the mixture whitens and swells (it triple in volume). Stir in sifted flour and pour in pan. Bake 15 minutes. Invert the pan on a baking sheet oiled paper and let cool.

• Achieve mousseline cream: Heat the milk with the vanilla bean, cut into 2.

When the mixture is hot, scrape the knife small black seeds from the pod and put in milk, leave to infuse. Beat eggs with sugar, add the cornstarch and then add the vanilla milk very slowly. Transfer the whole in a large pot and let thicken, stirring constantly. Reached the consistency "cream" desired, remove from heat and let cool. Add half the butter, then refrigerate (I placed in the freezer). Stir in cold 2nd half of the softened butter.

• Mounting: Wash, hull and cut strawberries into 2.

Cut 2 fingerprints (size and shape of the mold, Round 2 by 20 cm diameter) in the sponge.

Prepare a sheet of baking paper on a plate and place the pan over.

Place in the bottom of the first round of sponge cake (you have to soak the biscuit absorbs better so one must ask in reverse). Soak generously syrup, using a brush. Then apply a first layer of cream (about 1 cm) to paste strawberries and making them stand up. Fucking in the cream, strawberries, cut into 2, first all round cut sides outward until tight, then inside. Cover with the remaining cream, keeping just 2 tablespoons. Then have the 2nd cookie always upside then soaked in syrup. Spread remaining 2 tablespoons of cream that will allow to stick marzipan refined up with the rolling pin.

Garnish with whole strawberries, mint leaves .... then place the plate in the freezer 2 hours.

After this time, remove the pan and run a knife between cake and pan to loosen. Place on serving platter and refrigerate until serving.

Bon appetite!

Most Valuable Tech Deck

THOUSAND LEAVES PRALINÉ

ACTUALLY THERE A DIFFERENCE (MINUTE OF COURSE) BETWEEN THE PICTURES OF MY 1000 SHEETS AND THOSE OF THE BOOK ... BUT! BUT! MINE WAS DELICIOUS, ALSO THAT OF LADURÉE, I have no doubt .. SEEN THE PHOTOS, BUT GOOD, I AM NOT ME PASTRY!

The bravest will house a puff, but I have not killed anyone so

• caramelized puff pastry:
  

- 1 roll of puff pastry

- 150g icing sugar

• praline cream muslin
  

- 185g soft butter

- 38CL milk

- 3 Yellow Egg

- 120g caster sugar

- 35g cornflour

- 125d praline paste

• almonds and caramelized hazelnuts
  

- 2 cases of water

- 70g caster sugar

- 50g whole almonds

- 50g whole hazelnuts

• crispy praline
  

- 35g milk chocolate

- 10g butter

- 150g praline paste

- 60g lace pancakes

• Unroll the pastry and cut circles with cookie cutter. Here, 4 individual sheets, or, 12 rounds. Place these circles on baking paper, then on the baking tray then cover with another baking sheet and a heavy container that will prevent the dough to rise unevenly. Bake at 165 degrees for 20 to 25 minutes. Remove from oven and cool. Spread the sugar on the baked slices and bake for re caramelization at 240 ° for 2-3 minutes. Counsel, during this second firing, remain before the oven ...
  

• Prepare cream muslin: Whisk yolks with sugar until light bleaching and stir in cornstarch. Add the heated milk slowly, stirring. Transfer the whole in a saucepan and bring to a boil, stirring vigorously until thickened. Stir off heat half the butter soft. Cool down to add the remaining butter and praline paste. Refrigerate.
  

• almonds and hazelnuts caramel: Bring water and sugar to a boil and stir 2 minutes remove from heat almonds and hazelnuts and stir until the mixture becomes sandy. Return to heat to caramelize the sugar found around the nuts. Spread mixture on baking paper. Refrigerate.
  

• The crispy praline: Melt chocolate with butter, then add the praline pancakes and lace crumbled. Spread this mixture into 4 individual molds other small size of 1000 sheets. Refrigerate or even freeze.
  

• Mounting: On a circle of puff pastry, spread with praline cream. Sprinkle the cream with caramelized hazelnuts and almonds. Add on top of another round of puff pastry and cover with cream, put a slice of crunchy praline and then another layer of praline cream. Finish with a final puff. Refrigerate before serving.
  

Bon appetite!

Incredible Hiliday Light Show Tree

SOME RECIPES FOR PASSOVER CHOCOLATE FUDGE

The chocolate fondant

The buns Passover

balls coconut

The amaretti

Click to get to the recipe.

Hag saméah and bon appetit!

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THE ROLLS OF COCONUT BALLS AND PASSOVER

It looks like enough to chouquettes ... It's good and it helps out when, like me, you can not do without bread.

The glass used is a plastic cup of about 20cl.

- 6 eggs

- 2 glasses of water

- 1 teaspoon salt

- 1 / 4 cup oil

- 50g margarine

- 2 cups matzo meal

Put melted margarine in a saucepan with water, salt and oil.

Then add a shot of matzah flour, stirring vigorously.

Embed Finally, remove from heat, the eggs one by one.

can make small piles on a baking sheet or like me, use a pastry bag (without socket) or else a freezing bag. We filled the bag and pressed to release the dough and we made small piles about the size of a tennis ball.

Bake at 180 degrees for 45 minutes.

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AMARETTI

For each recipe the glass used is a plastic cup of about 20cl

• For forty balls coconut:
  

- 3 eggs

- a glass and a half of sugar

- 1 packet of vanilla sugar

- 6 cups (or 300g) of coconut powder

Beat eggs with sugar and then stir in coconut blending well. Make small walnut with this paste and place them in boxes.

the boxes Bake for 15-20 minutes at 150 degrees. They have barely enough to stay soft and brown. Allow to harden on the plate before serving.

• For fifteen amaretti:
  

- 150g ground almonds

- 125g sugar

- 1 packet of sugar vanilla

- 2 egg whites

Mix almonds and sugar then add the egg whites until stiff.

Make small piles on a sheet of baking paper and bake 8-10 minutes at 220 degrees.

Allow to harden before serving ...

yum ...