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Bavarian

Happy Birthday Dad!

To ensure a very good result with a cake for a birthday I was entrusted to Pinella, very successful recipe, changed a little in detail but will faithfully carry the recipe .

Ingredients:

150 grams whole milk 100 g fresh cream
80 g sugar 4 egg yolks

50g dark chocolate 70%
6 gr of isinglass
50 grams of hazelnut paste *
300 g of fresh cream semimontata

a pastry disc / disc biscuit

Prepare the custard: Bring the cream to boil with milk. Far hydrate the gelatin in water fredda.Con a stir quickly whip the egg yolks with sugar and pour hot liquids. Let the cream reach a temperature of 82 ° C, add the squeezed gelatine and hazelnut paste. Stir it securely and fill in with the finely chopped chocolate or carefully melted in a bain-marie or in the microwave. Sift the cream and bring down the temperature about 35 ° C. Semimontare the cream and pour a spoonful of cream to thin it slightly. Then, finish pouring the cream in the center of the bowl containing the cream and mix-down.

Preparing the dessert

Take a tray, covered with film, or acetate and place the center in a strip of metal approximately 20 cm. Within the band, to join a rectangle acetate of the same height of the band will di avere un bordo ben liscio ed uniforme. A questo punto, deporre un disco di pasta frolla cotta in precedenza oppure un disco di biscuit che servirà da base alla crema. Versare la crema sino al bordo e far prendere consistenza in freezer.

Al momento, sformare il dolce sul piatto da portata, eliminare l'acetato e procedere alla decorazione. In questo caso, è stata fatta con:

due cucchiai di glassa neutra a freddo

un cucchiaino di cacao amaro in polvere

una stecca di cannella

riso blown chocolate

chocolate decorations

Sift cocoa over the cake so irregolare.Velare with a brush dipped in icing of the cake and decorate the surface with the elements listed above. If you want, with your own imagination.

around I put some chocolates made from molds of Vertigo Silikomart. I melted the dark chocolate 70%, I lined the mold and put in freezer to solidify. After a few minutes I filled the molds with pistachio cream purchased at a specialty store in Sicily. With the remaining melted chocolate I have sealed the chocolates. Then I put them in the freezer to solidify.
And then I wish ... Enjoy this sweet and thanks Pinella!!

Something Growing On My Dogs Lip

MY LIFE

E 'born BLUE!

I wanted to share with you the birth of my baby .... Tuesday, 13/04 at 22:46 after a busy day and 10 hours of labor, yet did not want my baby to be born, it took the intervention of a good gynecologist and caesarean section to see the most beautiful little person on earth, love Mom and Dad: BLUE finally came !!!!!

This arrival that changes the lives of every family will keep me away from the blog for a while! But I think it is justified absence, now has little need of his mother and this symbiotic relationship will last for a while ..... I hope to return soon in the meantime I leave you a picture of our baby.

Snow Cleats For Tires

Recycling Christmas

Dopo Pasqua ... ricicliamo gli avanzi

di Natale!!!

Come ben sapete tutti i panettoni e pandori confezionati che sono rimasti da Natale scadono entro la fine di aprile. E allora cosa possiamo inventarci?

Ho trovato due soluzioni veramente golose una monoporzione e una che magicamente è diventata a birthday cake.

I was still in the pantry and I used a pandoro:

SMALL domes PANDORO with chocolate mousse

I took pandoro sliced \u200b\u200bhorizontally as with a pasta bowl I got some wheels and I lined the mold of Silikomart half spheres. I soaked in a mixture of milk and cocoa powder and filled with a mousse / chocolate cream taken from Pinella.

Cremoso al cioccolato

180 gr di latte

120 gr di panna

50 gr di tuorli

50 gr di zucchero

120 gr di cioccolato al 65%

50 gr di cioccolato al latte

Far bollire il latte e la panna. Far liquefare i due tipi di cioccolato. Amalgamare i tuorli con lo zucchero, aggiungere il liquido caldo e portare a 82°C. Versare sul cioccolato e amalgamare con delicatezza.

Messo in frezzer per alcune ore, sformato il tutto e ricoperto con scaglie di cioccolato al latte.

TORTA DI COMPLEANNO DI PANDORO ALLE DUE CREME

Poi ho preparato una crema pasticcera classica:



500 ml latte

4 tuorli

160g zucchero

70g farina

1/2 stecca di vaniglia

2 fogli di colla di pesce

With the Left and the creamy custard, I filled a diameter of 28 silicon sampo alternating pandoro soaked in rum and coffee, custards and creamy chocolate.
I put everything in the fridge for 6 / 8 hours.

Meanwhile I prepared the Fudge Frosting.

Ingredients :


50 g dark chocolate 225 g sugar 50 g

3 tablespoons butter milk

In a saucepan put the chocolate into small pieces, powdered sugar, butter, and milk. Put the saucepan on the stove over low heat until the mixture is bensciolto. Remove from heat and stir again until creamy mix well. Wait for it to cool until you have a compound that is able to spread well.

I then transformed into a pie dish and I covered the entire surface with this icing. I decorated with hearts of sugar.

Wedding Invitation Quotes In Kannada

focaccia Bonci

FOCACCIA WHEAT
( recipe Gabriele Bonci )

the other day to test the chef I admired the skill of Gabriele Bonci, known throughout the world is denominao by Vogue America as "the Michelangelo's Pizza," he and all his spectacular dough ... find all the videos of episodes on the website Try the chef under the "pizza".
Ve propose it because it's fantastic (although I got a little bland so you can add salt to taste) and you can submit it at Easter for a picnic.

Ingredients:
1 kg wheat flour
600/800 grams of water
7 grams of dried yeast 2 tablespoons olive oil

10 g breadcrumbs salt

Put flour (about 80% immediately and the rest before pulling), water and yeast in a Boulle and stir with a wooden spoon then add the salt, put the dough on a pastry. The mixture is umidisimo but it must be so. Transfer it in boulle cover with oil and let stand in refrigerator (at the bottom) for 12 hours.

After this time, remove from refrigerator and sprinkle the mixture of bread crumbs so that it absorbs the oil. Turn it upside down directly on the pan, add another drop of oil on the sides and roll out the dough only with the help of hands.

I've wanted with tomatoes and green olives, so I cut in half the tomatoes seasoned with oregano and olive oil fleur de sel and I've embedded (like say Bonci, as if they were diamonds) together with the olives into the dough and let rise for 1 hour tuttto.

then turn on the oven when it reaches the maximum temperature and the heat we put first cake at the bottom for 15 m 'then the last approximately 10 m' at the top.

E con questo auuro Buona Pasqua a tutti voi amici blogger.