Antena.gr/setellite/recepies

Proposal Whole Sweet Kitchen: Saint Honore Cake Lemon-Poppy seed

Whole

Dulce kitchen in its proposal for the month of June we invited to prepare a classic French pastry, the Saint Honore Cake. We

Release! my sister has made me blog header, which I appreciate greatly. Soon I hope to make, and I'm doing a graphic design course, learning Photoshop, Indesign and some other layout program, this is what led me to write so little in recent days, I hope to get soon to do something quietly that I have found that in the kitchen that the rush is never good. Still do not know when I'll be able to update again because I'll be around days without internet so you may leave this necessarily forgotten for a while ...

Well, what we, today is the day that the proposals are sweet The Whole Kitchen for this month we had to get a Saint Honore cake, we could modify the original recipe but we should keep the essence of the cake, ie, the puff pastry and choux paste, in my case I developed an original Saint Honore cake with cream Chiboust but I made a small change, the profiteroles were filled by chocolate chantilly .

The recipe consists of three parts: one hand

choux dough, the recipe I took the book Essentials of Baking

125 ml whole milk 125 ml water

90 grams of butter
unsalted 1 / 4 teaspoon salt
155 gr.
purpose flour 4 large eggs

In a saucepan mix milk, water, butter and salt and cook until it boils, when butter is mixed, remove the pan from heat and add the flour all at once, stirring vigorously with a wooden spoon until everything is mixed and put it back in the fire stir until the mixture separates the walls of the bucket. Remove and let cool for 3, 4 minutes.

Meanwhile in a small bowl whisk egg, then incorporate them into the dough until smooth, do the same with the rest of eggs and will get a slightly sticky dough, put it in a sleeve with a 5mm nozzle and we pqueñas balls on a cookie sheet, flatten with fork dipped in cold water and we put in the oven at 180 º for 10-15 min, then back off a bit and bake 10-15 min otrs. Before we leave them out altogether about Minutillo inside the oven with the door open.
out of the oven at the tip punctured with a fork and then let them cool.

Chiboust Cream (recipe given by The Whole Kitchen)

250 ml milk 4 eggs


240 gr.
sugar 20 gr. cornstarch 3 sheets of gelatin


90 ml of water 1 tsp. vanilla extract Beat yolks

with half the sugar until the mixture whitens and thickens, then add the cornstarch and whisk until incorporated. Now gradually add the milk, which have warmed almost to boiling, and mix vigorously until dough leaves us with a smooth and without lumps. Cover with a clear film and leave to cool. While
prepare the meringue, so it will beat the egg whites until firm, then add the sugar gradually while beating, continue beating until whites are firm and dry.
Now we take our initial preparation, we add the vanilla and beat, continue to add the dissolved gelatin and incorporated into the dough and ended up adding the meringue carefully, to fully integrate the mass and that we have a smooth dough.

chocolate whipped cream

125 ml of
whipping cream 2 tablespoons cocoa 1 tablespoon sugar


Beat cream with sugar and whipped when you add the cocoa.

Sweet:


50 ml water 200 g

sugar Put the water and sugar in a saucepan stirring until the caramel is formed.


I bought puff pastry dough, then explain how to assemble the cake:

Cut the pastry into a circle about 22 cm in diameter, bake the puff pastry choux.
then profiteroles filled with whipped with a hose and nozzle finite (which we used to make profiteroles serves). Do we dip the caramel and profiteroles on the one hand, the left face down in a pan or silicone mat (something that does not stick) then took off and repeat the operation on the other side of the profiteroles, but this time pasting pastry around a side by side. When cool fill the pastry with cream and decorate Chiboust the inside of the cake. And that's it!

The cake was made for the birthday of a friend of mine who was a costume party as I am a little busy lately I had to do the evening of the party, I dress up so well. why not give me time to make good photos before we comiésemos the cake as it was my idea, but hey, I liked it, ate it entirely and that's all I stay (and how well we had in the party)

Take well to present a group of my colleagues: they are great, are called You Do not Know me and recently filed their first EP.

And that's being played on acoustic! with much cooler electric

jejej .. Hope you like it and by expressing !!!¡¡ that this is it! A big salute to all who pass through here.

Marta

Should My Toes Go Purple With A Cast On

Read Patagonia Patagonia wonderful!

much ink spilled on the brainy analysis (And other) on the cautious question of whether literature is a Patagonian! How many times have we proposed without malice (but modest) a definition of how likely is it to "write in Patagonia? Today, on a cold, sunny afternoon in peaceful Patagonian landscape, I intend to reflect on another issue: read the Patagonia.Como an exercise in which it is placed in an intense operation that formidable machine that is the reading brain is a source of unexpected surprises, a process rich in contingencies. The contents are decrypted data media of all types that we carry and, as result, we provide long trips (and short) term by inverosímiles.Si scenarios we agree on something as simple (and therefore somewhat controversial) and that long distances are a particular difficulty in our way of life in Patagonia can say, then, that reading is the easiest of ways to overcome this adversity everyday. "This morning I took a tour of Cartagena with García Márquez, the tacos I ate lunch in Madrid with Hemingway, and tonight I have thought to take a coffee at the Tortoni with Arlt, or perhaps better, a brandy in New York with Cheever "the guy says, sitting comfortably on the road that leads to the four vientos.Leer in Patagonia is also (and therefore), a form resistance to loneliness and isolation (of course, only when loneliness and isolation are placed goatherds, because at other times are sensual partners) and, in short, a manifestation of freedom. "There is geography that contains me, what do I care if the money I have in my pocket, I reach for the cheapest ticket, I go through the library with the same ease with which the most posh of bacanes is sent to the agency Travel and gets a ticket to Cochin, "says the guy, just worried because the sun goes down and goes steadily running out of light. Read in Patagonia, a true happiness. "Here I am, doing finger on the route of the thousand and one books ... all a matter of time, some going to happen, sure, to take me to where I do not want to go, because that's the beauty of the adventure "type certification, and to fret a little hardened. All of a sudden the sky filled with clouds, it starts to rain and the type is set to dodge puddles on the streets of Villa Dominico, with a certain Bruno Di Benedetto.Leer in Patagonia wonderful!

Pokemon Fire Red Gameshark Gpsphone

pound cake

This recipe is from the Book Essentials of Baking by Williams-Sonoma, is basically a classic cake de mantequilla, tiene una miga muy jugosa y un sabor profundo a limón que junto con el crujientillo de las semillas de amapola queda genial, yo lo he glaseado un poquito con una mezcla de limón, nata y azúcar glass, quizás este glaseado me ha quedado un poquito claro, la próxima vez le echaré un poco menos de zumo de limón.

Bueno, la receta es facilita de hacer, aquí os la dejo, espero que os guste!!

Para el bizcocho:

280 gr de harina de repostería
2 cucharaditas de polvo de hornear (del tipo royal)
250 gramos de mantequilla en pomada
375 gr de azúcar
5 eggs, lemon zest

tablespoon poppy seeds

For glaze:

Sugar glass (more industrial than homemade )

Lemon juice

Nata

First preheat the oven to 180 degrees, and Grease and flour mold plum cake (23x13 cm according to the book), then in a bowl mix all dry ingredients together except in sugar, poppy seeds included. In another bowl mix the butter and sugar until sugar disappears and slowly add eggs one at a moderately cold and lemon zest.

To this mixture add the dry ingredients with a rubber spatula spins until everything is mixed but sobrebatir the mix (as we would with the muffins).

is cast in the mold and put in the oven for about an hour at 160-170 degrees (I've become too strong at first and I think that that has not gone as well as they should).

Then mix the sugar with a few drops of lemon and a little cream (the proportion in the book is 2 cups of sugar for two tablespoons lemon juice and cream to give you the idea, although I threw less) that we beat well so there is no grumitos and frostings.

I thank a lot the comments of the last entry, which like it or not give you encouragement to continue with this ... a greeting to all!

Marta

What Is A Good Heat Absorbing Material

Brioche Buns Swiss way of Baba

After meeting the challenge for this month The Whole Kitchen, a culinary group I belong I'm going crazy looking for information to do my best , we have to get to Saint Honore cake (easy thing in my opinion) first thing in the Choux paste I have not ever done and I'm certain fear, on the other side of the assembly is achieved by gluing each caramel profiteroles and seems to be an easy task and another that we have to get a good presentation, in addition to "set" the cake is beautiful ... so do what you can, as I will show you the result.

The cake is I will give to a friend of mine, Sandra, who is his birthday this month, the truth is that I'm pretty empty because I have adopted in May and I have exams in June (you know, plan Bologna ), a few months (say in February, and will public things) I joined a few courses in Graphic Design by INEM and I have called recently, all, I start the course later this month, when it also presents the challenge so I plan to have it for the birthday of my friend on 19, to see if I succeed!

Yesterday I started to make a loaf Brioche, with these cold surges as they'd rather bake, I started making the dough that I done today, I have given way to Switzerland and have been very rich, maybe a little bland In my family we are very confectioners and have reproached me, next time add more sugar. Still, the texture, taste and smell is authentic Swiss mass has also been soft and have not been hardened as it happened other times ... I have the recipe from the book "The Bread Baker's Apprentice" by Peter Reinhart, made the second variation which is a reasonable amount of butter.

For the sponge:

65 grams bread flour

6 grams of lyophilized yeast

whole milk 120 ml of warm (32 - 38 º)

For the dough:

5 large eggs, lightly beaten (235 gr.)
390 grams of bread flour 9 grams

salt 230 grams of butter at room temperature
35 grams of sugar (if you like sweet throw in a poc more)

1 beaten egg for shine.

mass if you have a food processor is pretty easy to work, if not (like me) because you let the arm is a mass jajaja superpegajosa and difficult to work, but hey it was worth.

The first step is to make the sponge, mixing all the ingredients and letting it stand for 40 minutes at room temperature, when grown and ready bubbly. This mass

'll add the eggs slowly when integrated will add the flour with the baking powder, salt and sugar which we mixed in another bowl, work the dough with a wooden spoon until smooth, then you gradually add the butter until it is too integrated.

The following will refrigerate the dough overnight covered with film (or at least 4 hours.) The next day we will draw the cold mass and making the work rolls, if we see a lot of sticks again put in the fridge a few minutes, once facts are painted with egg and put in the oven at 180 º until golden brown . Then let cool on a rack at least 20 minutes before serving.

I hope you like the recipe, and enjoy! Encourage you to leave me a comment if only you come over here, I'll be grateful! ! a greeting.

Marta

Alcohol Poisoning Treatment Cost

Guadalajara and a surprise!

I suuuuper excited with the arrival of my book Essentials of Baking by Williams-Sonoma, after looking and looked again in the shops of Madrid, in search some decent pastry book in English (which I will not tell you I do not, in specialized libraries or similar) I decided to order it on Amazon.com, the American, with the conversion dollars euros cheapie and it's more so check that this works, the thing is that the book I has arrived early and in perfect condition. Let us give thanks to my portfolio (female postman haha) that is great and I personally have enrtregado package.
The book is phenomenal, which I had read on some blogs such as the Rincon de Bea you is all nicely explained with beautiful photos also come measured in grams, ounces, cups or mugs, the only drawback is that if you do not know English, you will not understand or bad dad ... all this is that it accurately to buy more stuff at Amazon and gives me that miedito by not having to move is very sweet to me because of my congenital laziness jaj

Well, yesterday I made some cupcakes drunk, typical of Guadalajara for my father who loves and deserves them, the truth that once the happy drunks mess made me ask what turning on the oven and hob (at least once) at one time that the calorazo you are doing here in Madrid made me sweat blood, but hey, it was worth, are delicious and very very juicy, I encourage them leaving you Here is the recipe:

the book "Typical English" of Koldo Royo:

Ingredients:
For the cake:
· 125 grams sugar • 6 eggs

• 200 gr of flour

· I threw my orange zest


For the syrup:

No. 375 grams of sugar

· 250 ml of water (one cup)

· 250 ml of sweet wine or liqueur (I used Porto of Portugal and liquor Beirão both)

· Cinnamon sprinkle


Separate the yolks from the whites and beat the yolks until they bleach with half the sugar, the other half use it to make a meringue with the egg whites until stiff churning and throwing little sugar bit to get it.
Then mix yolks and whites with a spatula by encircling movements, once they are mixed start to incorporate the sifted flour.
Then I pour everything into a mold lined with parchment paper (I did it in a cast of about 10 cm long Pyrex square and went pretty Altit thing for this recipe is not as desirable as worse after they get wet.)
Bake at 200 degrees for 10 minutes is removed from oven, remove the mold and allowed to cool on a rack.
In a saucepan add the sugar to the syrup and a glass of water, reducing until almost a syrup EBRA know that is ready when get some syrup between your thumb and forefinger to be a fine Ebra separate it will break easily. To this syrup will add a glass of liquor. Once cool
will cut the cake into squares about 5 inches square and bathe in the syrup until well soaked.
when removing the sprinkle with some cinnamon and you're done!


Watch how you eat more than one position will be tipsy jajaja




Marta.