how do i make a birthday cake for my mother

how do i make a birthday cake for my mother

Or wonderful birthday cakes

Long time I had the idea for his cake in the head and finally here. She was thrilled.

The interior is a cookie madeira 

315g flour with yeast incorporated

155g of flour

315g butter

caster sugar 315g

5 eggs

Preheat oven to 160 °.

Mix the flour.

Beat butter and sugar until bleaching.

Add eggs one at a time, mixing well each time.

Pour the flour mixture and mix again.

Pour into a buttered and floured pan.

Bake for about 1 hour.

Remove the cake and let it cool.

The trim is a lemon cream:

100g + 200g icing sugar

100g of butter

60g fresh cream

Aroma

Beat butter with 100g icing sugar until a cream. Then add the cream, aroma and whisk again. Gradually add the icing sugar 200g.

I also use this frosting on cupcakes.

It keeps in the fridge.

I hope you will like the decor;)

byyouhay

in

08:18

how do i make a birthday cake for my mother

how do i make a birthday cake for my mother Or wonderful birthday cakes Long time I had the idea for his cake in the head and final...

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making a turtle birthday cake

I'm used to ask my children what they want as a birthday cake ... Year after year things get complicated ... :-)

ngredients:

For the cake rolled in chocolate: (click here for the same jelly cherries)

• 
  
• 6 eggs
• 
  
• 120g caster sugar
• 
  
• 25 gr potato starch
• 
  
• 60g flour
• 
  
• 1/2 jar of chocolate spread (click here for the recipe)

For the chocolate mousse:

• 400g dark chocolate
• 
  
• 80g butter
• 
  
• 7 eggs

For the sponge middle and below:

• 6 eggs
• 
  
• 120g caster sugar
• 
  
• 25 gr potato starch
• 
  
• 60g flour

For pasta, the head and tail:

• 6 third soft sandwiches

For eyes:

• 2 candy

Preparation:

Preheat oven to 220 ° C.

Separate the eggs (yolks in a bowl and the whites in another). Blanch the yolks with half the sugar and mix with an electric mixer whites with remaining sugar until meringue.

Mix the two preparations gently.

Then add the flour and starch sifted potatoes.

Mix until well blended.

Place a sheet of parchment paper on a baking sheet. Spread over the prepared dough. Smooth with a spatula so that the level is the same everywhere. Roll out the dough on the whole of the plate so as to obtain the largest possible rectangle.

Bake for 10 minutes.

Just before leaving the biscuit oven, moisten a clean cloth.

Remove tray from oven. Place the damp cloth on the resulting cookie and return them. Remove the parchment paper.

Let cool (5 minutes) and roll out the dough to tarttiner chocolate evenly. Make sure that the thickness of the layer is the same everywhere.

Roll up tightly and place the roll in the baking sheet hour in the refrigerator.

During this time, prepare the chocolate mousse: Melt the chocolate with the butter in a double boiler. Mix well to obtain a homogeneous mixture. Separate egg whites from yolks. Add yolks one at a time to butter-chocolate mixture and up the whites. Fold the egg whites to the mixture before. Place the mousse in the fridge for at least half an hour.

Line a bowl with cling film.

Prepare a new cookie as the first:

Preheat oven to 220 ° C.

Separate the eggs (yolks in a bowl and the whites in another). Blanch the yolks with half the sugar and mix with an electric mixer whites with remaining sugar until meringue.

Mix the two preparations gently.

Then add the flour and potato starch with a sieve.

Mix until well blended.

Place a sheet of parchment paper on a baking sheet. Spread over the prepared dough. Smooth with a spatula so that the level is the same everywhere. Roll out the dough on the whole of the plate so as to obtain the largest possible rectangle.

Bake for 10 minutes.

Take it out of the oven and turn it over to remove the greaseproof paper layer. Let cool.

Then proceed to the assembly:

In the bowl with cling film, upholster walls of the slices of cake rolled with chocolate. Try to cut slices of identical thickness.

Pour half the chocolate mousse. Cut pieces of the second cookie to make a floor in the middle of two layers of chocolate mousse. Pour the rest of the chocolate mousse and finish with a cookie drive. If necessary, trim the edges with a sharp knife.

Do take at least 4 hours or overnight.

Turn the bowl on a large plate, and add the legs in soft sandwiches, head eye candy or smarties and tail.

Keep in the fridge until you serve it.

byyouhay

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07:48

making a turtle birthday cake

I'm used to ask my children what they want as a birthday cake ... Year after year things get complicated ... :-) ngredients: ...

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make a birthday cake stencil

make a birthday cake stencil

STENCIL CAKE DECORATING

The cake stencil is perfect for decorating your cakes. Just a birthday cake stencil and a little icing sugar or cocoa powder to improve presentation of your cakes.

The stencil cake will allow you to decorate your cakes for any occasion!

Stencil cheap cake

The stencil not expensive cake is easy to use; you simply place it on your cake and sprinkle with icing sugar, chocolate powder or colored sugars. And for your cake even more original, decorate the decorative sugars that will embellish your design stenciled. It's so easy to please with a stencil for birthday cake, no need to be a great leader! You can, in no time, and make your originals so greedy cakes! In addition, you have the freedom of choice about the support base of your cake: white or chocolate. Indulge your little girl in her concocting a dessert with a stencil hello kitty. Have fun decorating Hello kitty with all kinds of colors, your kids will love! These stencils for cakes comply with food standards. And in addition, easy cleaning! If you need a simple embodiment

byyouhay

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12:27

make a birthday cake stencil

make a birthday cake stencil STENCIL CAKE DECORATING The cake stencil is perfect for decorating your cakes. Just a birthday cake...

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Cake chocolate-marshmallow

Cake chocolate-marshmallow

Ingredients for 8 people

• 250 g of chocolate
• 250 g butter ½ salt + 15 g for the mold
• 200 g of sugar
• 4 eggs
• 70 g flour + 1 tsp. Soup for mold
• 160 g of milk chocolate
• 5 cl cream
• 25 g butter
• 1 yellow + 3 egg whites
• 1 tsp. tablespoons powdered sugar
• 80 g marshmallow (or marshmallows) 

For the icing:

• 
  
• 150 g dark chocolate
• 75 g of butter
• 5 tbsp. tablespoons cream

Stages of preparation

1. Prepare the cake: Melt the chocolate broken into pieces in a water bath. Preheat oven to 180 ° C (th. 6). Put the softened butter and sugar in a food processor fitted with the whisk or metal knife. Turn 4 minutes at medium speed. Add the eggs (at room temperature) one at a time, continuing to whisk, then the chocolate and flour. Pour this batter into a pan (Ø 24 cm) greased and floured. Bake for 30 min. Let cool and unmold.

2. Soften the milk chocolate broken into pieces and butter in a double boiler. Bring the cream to a boil. Pour the boiling on chocolate. Mix until the mixture is smooth. Let cool then add 1 egg yolk, whisking. Climb 3 egg whites until stiff. Add sugar, continuing to beat. Stir them gently to the preparation.

3. Cut the cake in half horizontally. Cram-half of the foam. Arrange marshmallows. Cover the remaining foam and then reconstitute the cake.

4. Prepare the frosting: Melt the chocolate with the butter and cream in a double boiler or in the microwave. Smooth the mixture. Pour over cake. Spread in even layer. Allow to harden then draw lines in one direction and then another to form a grid. Refrigerate 2 hours before serving.

byyouhay

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10:15

Cake chocolate-marshmallow

Cake chocolate-marshmallow Ingredients for 8 people 250 g of chocolate 250 g butter ½ salt + 15 g for the mold 200 g of ...

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Sponge cake like a strawberry

Sponge cake like a strawberry

Ingredients for 4 people

• 10 egg yolks
• 7 egg whites
• 340g caster sugar
• 125 g flour + 1 tsp. Soup for mold
• 100 g of potato starch
• 1 vanilla pod
• 1 knob of butter (for mold)

For the filling:

• 300 g strawberries
• 100 g strawberry jam
• 50 cl cream
• 75g caster sugar
• 1 sachet of vanilla sugar
• 1 tsp. tablespoon vanilla extract liquid

Stages of preparation

1. Sift the flour and cornstarch. Split the vanilla bean in half lengthwise and collect the seeds by scraping with a knife.

2. In a bowl, put the egg yolks with 180g of caster sugar and vanilla seeds. Whisk until the mixture whitens. Book.

3. Butter the first time mold, leave it 10 minutes in the refrigerator. Butter it again with flour it and put it aside.

4. Using a whisk, beat the cream for whipped up. When it is firm, add sugar, vanilla sugar and vanilla extract liquid. Book.

5. Preheat the oven to 165 ° C (th. 5/6). In a bowl, put the egg whites. Using a mixer, begin to beat the snow. When they start to foam, add gradually 80 g caster sugar. Continue to beat. When the whites until stiff, gradually add the remaining caster sugar to tighten. Stir this mixture with vanilla mixture.

6. Pour into the pan using a ladle. Bake and cook 35 min. Cool completely.

7. Cut the cake in half in the middle in the height direction. Brush the two inner faces of strawberry jam. Please keep strawberries cut in half the height of the base of the cake, the slice facing outward. Add the whipped cream in the center of the cake and sprinkle over the remaining strawberries. Top with whipped cream and place over the top of the cake.

Recipe from the book The Essential of good food, Eric Frechon, the Solar Editions

byyouhay

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20:34

Sponge cake like a strawberry

Sponge cake like a strawberry Ingredients for 4 people 10 egg yolks 7 egg whites 340g caster sugar 125 g flour + 1 tsp. Soup ...

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Pavlova with red fruits

Pavlova with red fruits

Ingredients for 4 people

• 500 g of strawberries
• 250 g raspberries
• 125g currants
• 125g blackberries
• 25 cl whole liquid cream
• 60 g sugar extra fine powder
• 1 tsp. tablespoons kirsch
• 1 tsp. tablespoons icing sugar

For the meringue:

• 3 egg whites
• 200 g caster sugar
• 1 pinch of salt

Stages of preparation

1. Beat the egg whites until stiff with a pinch of salt. Add 3 tbsp. tablespoons sugar, continuing to beat until the meringue is shiny. Gently stir in remaining sugar.

2. Turn the oven to 120 ° C (th. 4), in convection mode. By helping you to a circle 20 cm in diameter, 3 fold meringue round on 2 plates lined with baking paper. Raise the circle between each round. Bake for 1 hour. Bring the temperature to 90 ° C (th. 3). Continue cooking for 1 h. Allow to cool in the oven off.

3. Rinse the strawberries. Wipe and hull them. Mix half with 30 g of powdered sugar and lemon juice. Refrigerate the sauce at least 1 hour. Reserve the remaining strawberries cut aves raspberries, currants and blackberries stalked, filmed in a bowl in the refrigerator.

4. Whip the very cold cream until frothy. Add the remaining sugar and kirsch continuing to fight. Refrigerate until serving.

5. Overlap meringue round alternating whipped cream and berries. Sprinkle a little sauce and sprinkle with icing sugar. Serve immediately, with the remaining sauce.

byyouhay

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20:29

Pavlova with red fruits

Pavlova with red fruits Ingredients for 4 people 500 g of strawberries 250 g raspberries 125g currants 125g blackberries 2...

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praline millefeuille

praline millefeuille

Ingredients for 4 people

• 2 puff pastry rolls (cool beam)

• 90 g of sugar

• 50 g praline

• 40 cl of whole milk

• 40 g flour

• 15 cl single cream

• 3 eggs

• 3 tbsp. tablespoons of crushed hazelnuts, praline or

Stages of preparation

1 Preheat oven to 180 ° C.

2 Pull down the two puff pastry rolls, cut them to form 3 rectangles of identical size. Prick the dough with a fork. Place them between two plates and bake them 20 minutes.

3 In a saucepan, pour the milk and bring it to boil. Add the praline mix.

4 In a bowl, whisk the eggs and sugar. Stir in the flour, then add the milk praline while stirring. Pour the mixture into the saucepan and whisk over low heat until the cream thickens. Keep cool.

5 In a food processor or using an electric whisk, climb the very cold whipping cream into whipped cream. Gently mix in the praline cream with a spatula.

6 On a rectangle of puff pastry, place half the praline preparation. Cover with dough rectangle and again cream. Finish with a rectangle of dough, decorate praline or crushed hazelnuts. Serve immediately or cool.

byyouhay

in

20:16

praline millefeuille

praline millefeuille Ingredients for 4 people • 2 puff pastry rolls (cool beam) • 90 g of sugar • 50 g praline • 40 cl...

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The birthday cake

The birthday cake

Ingredients for 6 people

• 325 g of dark chocolate (60 to 70% cocoa)
• 50 cl of full cream
• 2 egg yolks 6 +

For the almond biscuit and decor

• 7 egg whites
• 125g ground almonds
• 125 g caster sugar
• 170 g icing sugar
• 35 g flour
• 200 g of dark chocolate (60 to 70% cocoa)
• 50 g of icing sugar
• candles fantasies

Stages of preparation

1. For the mousse, beat the very cold cream until firm. Reserve in the refrigerator. Melt the chocolate broken into pieces in a water bath. Make a syrup with the sugar and 3 tbsp. tablespoons water. Whisk the eggs with the yolks, pour the boiling syrup mesh stirring constantly. Stir in the melted chocolate and ice cold whipped cream. Reserve in the refrigerator.

2. For the cake, preheat the oven to 200 ° C (th. 6/7). Beat the egg whites until very stiff, gradually add the powdered sugar while beating until meringue. Stir in the ground almonds mixed with flour and icing sugar sifted together. Siphon the mixture into a piping bag. Form 3 discs (Ø 24 cm) on a sheet of baking paper. Bake 15 to 20 min.

3. Food Film Line a cake pan (Ø 24 cm). Place a biscuit disk on the bottom, cover one third of foam, then add another drive, another third foam. Cover with the last cookie disc, pack lightly and wrap in a film. Book a night in the freezer. Turn out the cake onto a cardboard disk (for easier handling and decorate the cake). completely cover the cake with the remaining foam and keep cool.

4. For the decoration, make chips in chocolate with a vegetable peeler. Cover it in the edges of the cake. Sprinkle with icing sugar and poke small candles. Enjoy fresh.

byyouhay

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20:14

The birthday cake

The birthday cake Ingredients for 6 people 325 g of dark chocolate (60 to 70% cocoa) 50 cl of full cream 2 egg yolks 6 + ...

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trop beau to white sugar paste cake

trop beau to white sugar paste cake

Ingredients for 4 people 

For the cake:

• 1 glass of milk
• 3 glasses flour
• 2 glasses of sugar
• 2 eggs
• 1/2 teaspoon baking powder
• 1 pinch of salt
• 4 tbsp. jam soup choice
To sugar the dough:
• 30 marshmallows
• 400g icing sugar
• 2 tbsp. tablespoons water.

Stages of preparation 

1 Preheat the oven to 180 ° C. Pour the milk into a bowl, then add the sugar and whisk well. Add the lightly beaten eggs, then add the yeast, flour and salt. Smooth to a smooth paste.

2 Pour the mixture into a buttered and floured pan, and bake for 40 min. Turn out the cake and let cool on a rack.

3 Cut the cake horizontally into 2 parts, the first part and spread a generous layer of jam. Cover with second cake and book.

4 Make sugar to the dough: Place the marshmallows in a large bowl. Add the 2 tablespoons. tablespoons of water and mix well so that marshmallows are coated with water.

5 Cook them 2x30 seconds in the microwave at maximum power, then mix well with a spatula to obtain a smooth paste. If the marshmallows are not fully melted, place them in increments of 10 seconds in the microwave.

6 Pour about half the icing sugar in the bowl and mix with a spatula until a thick paste.

7 Move it directly on the work surface generously dusted with icing sugar. Knead the dough by gradually incorporating the remaining icing sugar until it no longer sticks to the fingers at all.

8 Spread all the sugarpaste about 2 mm thick. Move it over the cake. Electroplate it against the cake and smooth with the flat of the hand, from the center outwards to expel any air bubbles and provide a smooth surface.

9 Cut the excess sugar dough around the pie. Wrap it with a beautiful ribbon and decorate the petals of fresh or crystallized flowers. What a great taste!

Tips and advice for cake too good to white sugar paste

To achieve crystallized petals, dip such as petals of a rose nontraitée in egg white, then toss in a small plate filled with crystal sugar. Leave overnight in the open and use in decoration.

The birthday cake

byyouhay

in

20:00

trop beau to white sugar paste cake

trop beau to white sugar paste cake Ingredients for 4 people  For the cake: • 1 glass of milk • 3 glasses flour • 2 glas...

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mascarpone mousse cake, raspberries and pink biscuits of Reims

mascarpone mousse cake, raspberries and pink biscuits of Reims

Ingredients for 6 people

• 20 pink biscuits of Reims

• 250g raspberries

• 2 sheets of gelatin

• 1 lemon

• 250g mascarpone

• 100 g sugar

• 20 cl whole cream

• 1 tsp. tablespoons strawberry syrup or grenadine

• icing sugar

Stages of preparation

1 Reserve a few raspberries for decoration. Mix the remaining puree. Put the gelatine to soften in cold water. Wring hands.

2 Take the lemon juice and heat it in a small saucepan. Remove from heat and let it melt the gelatin drained whisking.

3 Whisk the mascarpone, raspberry puree and sugar. Add the lemon juice diluted with gelatin and mix.

4 Beat the cream into whipped cream. Stir gently mascarpone raspberry.

5 Mix the strawberry syrup with 10 cl of water. Quickly dip the side unsweetened biscuits roses in water flavored with strawberries.

6 Line the bottom and sides of a charlotte mold of biscuits roses, placing sweet sides against the mold. Pour the mousse mascarpone raspberry in the mold.

7 Place a plate on top of everything to firmly pack. Place in the fridge for 12 hours. Unmold the charlotte in a dish. Garnish with remaining raspberries. Serve immediately.

byyouhay

in

19:47

mascarpone mousse cake, raspberries and pink biscuits of Reims

mascarpone mousse cake, raspberries and pink biscuits of Reims Ingredients for 6 people • 20 pink biscuits of Reims • 250g ras...

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BIRTHDAY CAKE FOR SARDINE FOR 2 YEARS FOOD BATTLE

This is a recipe birthday this week with a cake on his sardine tomato carpaccio to celebrate two years of battle food.

logoAprès Bollyfood the last month organized by Dorian, this month the special theme birthday necessary to make a beautiful sweet or savory cake on the basis of a challenge already offered.

I chose to go on the first theme "sardines" and therefore the decline in salt version for this rather special birthday cake I agree.

A touch of color and freshness with tomatoes and arugula who come bring some color to this savory cake placed on a small slice of mozzarella.

Again thank you for this battle Jenna food each month that lets have fun around a challenge and then to discover all achievements.

Recipe inspired by chef nini

ingredients:

1 yogurt pot

3 flour pots

1/2 olive oil pot

3 eggs

1 teaspoon baking powder

1 can of sardines in tomato

Basil leaves

1 tablespoon ground curry

1 mozzarella

Preheat the oven to 180 °

Mix together using a whisk yogurt, eggs, olive oil and baking powder.

Stir in the basil leaves, minced and mashed sardines.

Mix well.

Bake 20 to 25 minutes, I used small domes for the presentation.

Cut thin slices of tomatoes.

Arrange the tomato on the plate, salt and pepper and drizzle with olive oil.

Place each cake dome sardine on some mozzarella and end the rocket.

byyouhay

in

12:33

BIRTHDAY CAKE FOR SARDINE FOR 2 YEARS FOOD BATTLE

This is a recipe birthday this week with a cake on his sardine tomato carpaccio to celebrate two years of battle food. logoAprès B...

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Chocolate cake birthday pears

Chocolate cake birthday pears

Ingredients for 6 people

• 3 pears

• 200 g chocolate

• 25 ml milk

• 4 eggs

• 100 g sugar

• 30 g flour

• 20g cornflour

• 1 tsp. powdered cinnamon

• butter (for mold)

Stages of preparation

1 Preheat the oven th 6/7 (200 ° C). Grease a cake pan.

2 Peel, seed and expand the pears into cubes. Place them in a bowl, sprinkle with cinnamon, mix and set aside to cool.

3 Melt chocolate in double boiler broke into pieces. Out of the water bath, add the eggs, whisking, then sugar, flour, cornstarch and milk.

4 Spread the diced pears in the bottom of the pan and pour the chocolate mixture on top. Bake for 25 to 30 minutes. Remove the cake from the oven and let cool before serving.

byyouhay

in

19:34

Chocolate cake birthday pears

Chocolate cake birthday pears Ingredients for 6 people • 3 pears • 200 g chocolate • 25 ml milk • 4 eggs • 100 g sug...

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Cake with strawberries and whipped cream

Cake with strawberries and whipped cream

Ingredients for 6 people

• 8 eggs

• 250 g of sugar

• 250g of flour

• 30 cl whole cream

• 100g icing sugar

• 300 g strawberries

• 5 tbsp. with strawberry jam soup

Stages of preparation

1Fouettez the eggs with the sugar. Place in water bath. Whisk about 10 minutes, the mixture should have doubled in size.

2 Remove from the water bath. Continue to whisk until cool. Add flour in several times. Stir gently.

3 Pour into 2 pans missed (20 cm in diameter) buttered and floured. Bake about 25 minutes in hot oven (180 ° C-th. 6)

4 Whisk the cream. When she begins to set, add 50 g of sugar. Continue to whisk. Cut strawberries into quarters (keep a few of them).

5 Spread 1 disc of sponge cake, baked and cooled, with jam. Drizzle cream. Place half the strawberries on it.

6 Cover with the second disc of sponge cake, jam, strawberry and cream. Decorate small strawberries.

Hints and Tips for Cake with strawberries and whipped cream

You can sprinkle the biscuits discs with a sugar syrup flavored with kirsch.

byyouhay

in

19:17

Cake with strawberries and whipped cream

Cake with strawberries and whipped cream Ingredients for 6 people • 8 eggs • 250 g of sugar • 250g of flour • 30 cl whol...

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Coconut cake

Coconut cake

Ingredients for 6 people

• 185 g flour

• 380g caster sugar

• 1 packet of dry yeast

• 2 eggs + 3 egg whites

• 125 g butter, melted

• 150 g grated coconut

• 25 ml milk

• Butter and flour for the mold

Stages of preparation

1 Preheat the oven gas mark 6 (180 ° C).

2 In a bowl, mix the flour, 230 g sugar, 50 g grated coconut and yeast. Make a well in center. Beat 2 eggs and pour into the well.

3 Stir in the milk, then the flour gradually. Then add the melted butter and mix well to obtain a smooth paste.

4 Grease and flour a cake pan. Pour in batter and bake 45 minutes. Let the cake cool before turning it out.

5 Pour 150 g of sugar and 10 ml water in a pan and heat them until a syrup.

6 At the same time, mount the egg whites 3. Stir in caramel transparent stream while whisking constantly. Add 100 g grated coco nuts and mix gently.

7 Cut the cake in half horizontally. Cover the bottom batt. Place the top over and completely cover the cake topping. Book in a cool place.

Tips and advice for cake with coconut

For the syrup, use a sugar thermometer and remove from heat when the temperature reaches 121 ° C.

byyouhay

in

19:00

Coconut cake

Coconut cake Ingredients for 6 people • 185 g flour • 380g caster sugar • 1 packet of dry yeast • 2 eggs + 3 egg whites •...

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Fondant coffee and caramelized hazelnuts

Fondant coffee and caramelized hazelnuts

Ingredients for 4 people

• 300 g biscuits

• 100 g caster sugar

• 100 g of caramelized hazelnuts

• 1 egg yolk

• 150 g butter

• 2 tbsp. soup swollen soluble coffee (preferably British).

For the decoration:

• 50 g small dried roses

• Gold or silver sugar pearls

• pralines

Stages of preparation

1 Finely grate the biscuits and hazelnuts. Mix the instant coffee with 15 cl of hot water. Melt the butter.

2 In a bowl, mix cookies, nuts, egg yolk, melted butter, soluble coffee and powdered sugar. As soon as mixture is homogeneous, pour it into a round mold lined with cling film. Book at least 4 hours in the refrigerator.

3 Give the melting shape you want, its soft texture is easily worked. Place it on a plate and decorate with small dried roses, sugar pearls and pralines. Reserve in refrigerator until ready to serve, possibly with custard.

byyouhay

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18:54

Fondant coffee and caramelized hazelnuts

Fondant coffee and caramelized hazelnuts Ingredients for 4 people • 300 g biscuits • 100 g caster sugar • 100 g of carameli...

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Laminated grapefruit

Laminated grapefruit

Ingredients for 4 people

• 4 squares of puff pastry

• 1/5 of the raspberry sorbet

• 175g ready custard

• 5 sheets of gelatin and a half

• 50 g hazelnut praline paste

• 2 gavotte

• 15 g melted milk chocolate

• zest of an untreated lemon yellow half.

• 20 cl of fresh pink grapefruit juice

• 25 g of granulated sugar

cocoa sauce

• 105 g cream

• 35 g of dark chocolate

Stages of preparation

1 Soften the gelatine leaves in a bowl of cold water and heat the custard. Mix the custard is still hot and 1 and a half sheet melted gelatin.

2 Mix the gavotte coarsely crushed and melted chocolate and mix 50 g hazelnut praline with some zest of fresh lemons.

3 Be cool grapefruit juice and stir in the granulated sugar and gelatin. Mix everything and let stand.

4 After cooking laminated, cut out circles of 5 cm in diameter. Spread a grapefruit jelly layer. Add a layer of creamy vanilla followed by another of hazelnut praline.

5 Melt dark chocolate to 50 ° C in a double boiler and add the cream.

Overcome 6 each laminated with a scoop of raspberry sorbet and serve with hot chocolate sauce.

Tips and advice for puff grapefruit

You can replace the grapefruit juice with orange juice.

byyouhay

in

18:50

Laminated grapefruit

Laminated grapefruit Ingredients for 4 people • 4 squares of puff pastry • 1/5 of the raspberry sorbet • 175g ready cust...

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Delicious flowery lavender honey

Delicious flowery lavender honey

Ingredients for 8 people

• 130 g lavender honey

  • Sets daisies Florensuc

• 1 plain yoghurt pot

• 1 vanilla pod

• 1 teaspoon baking powder

• 125 g caster sugar

• 120 g butter

• 375 g flour

• 4 eggs

• 2 egg whites

• 250g icing sugar

• 1 lemon

Stages of preparation

1 Melt the butter and honey with vanilla seeds on low heat.

2 Sift flour with baking powder. Preheat oven to 180 ° C (th. 6).

3 Whisk vigorously the egg yolks with the caster sugar 2 min. Gradually add the yogurt, honey, grated lemon zest and the flour.

4 Whisk the egg whites until stiff and fold them gently into the batter.

5 Pour into a buttered and floured pan. Bake 35-40 min. The tip of a knife pricked the heart of the cake should come out clean. Turn out on a wire rack and leave to cool.

6 Mix the egg whites with sugar topping creamy ice. Add a few drops of lemon juice.

7 Pour frosting once it gently at the center of the cake laid on a grid, let it spread. Edges using a spatula if necessary. Decorate with flowers.

      Hints and Tips for Delicious flowery lavender honey

      Let the cake preferably at room temperature in a dry place to preserve the crunchy icing.

byyouhay

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18:45

Delicious flowery lavender honey

Delicious flowery lavender honey Ingredients for 8 people • 130 g lavender honey   • Sets daisies Florensuc • 1 plain yogh...

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Dacquoise chocolate

Dacquoise chocolate

Ingredients for 4 people

• 3 egg whites

• 50g caster sugar

• 50g icing sugar

• 100g ground almonds

• 1 pinch of salt.

For the ganache,

• 170 g dark chocolate

• 40 g of powdered sugar

• 15 ml milk

• 25 cl of very cold cream.

Stages of preparation

1 Beat the snow egg whites with 1 pinch of salt. Stir in powdered sugar, icing sugar and ground almonds. Pour the mixture into a piping bag.

2 Place a pastry circle of 16 cm in diameter on a baking sheet lined with parchment paper and fill with spiral preparation by pressing the pastry bag. Bake 10 min th. 6 (180 ° C) and 5 th min. 5 (150 ° C). Let cool and remove the pastry circle of Dax.

3 For the ganache, mix the milk with the sugar and bring to boil. Then pour over chopped chocolate. Stir and let cool.

4 Whisk the very cold whipped cream and fold it gradually into the warm ganache except 3 tablespoons. Soup for the decor. Pour into a piping bag and fill the Dax. Keep cool. Decorate with whipped cream and silver beads.

byyouhay

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18:39

Dacquoise chocolate

Dacquoise chocolate Ingredients for 4 people • 3 egg whites • 50g caster sugar • 50g icing sugar • 100g ground almonds ...

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Lemon meringue cupcake

Lemon meringue cupcake

Ingredients for 10 people

125g butter

150 g of sugar

2 eggs

80 ml of milk

185 g flour

2 tbsp. in baking powder

zest of 1/2 lemon

For the lemon curd and meringue

15 cl lemon juice

zest of 1 lemon

1 egg

75g sugar

2 tbsp. tablespoons Maïzena®

40 g butter

4 egg whites

220 g of sugar

Stages of preparation

For 10 cupcakes:

1. Preheat oven to 180 ° C (th. 6). Whisk the eggs and sugar until the mixture whitens. Stir in the melted butter, milk, sifted flour, baking powder and zest of 1/2 lemon grated. Fill the boxes with 3/4 and bake for about 18 min.

2. In a bowl, whisk eggs and sugar until the mixture whitens. Stir in the boiling Maïzena® then lemon juice and grated zest. Put everything into the pan, thicken over low heat, stirring regularly. Off the heat, add the diced butter.

Dig the center of each cupcake and place 1 tablespoon of lemon curd.

3. Whisk until stiff egg whites. Stir in the sugar while beating. Using a pastry bag, place a meringue cloud on each cupcake, then make brown briefly under the broiler.

The board: the proportions are the same for a giant cup cake. To decorate it, spread sugar to the dough, then cut it into helping you cookie cutters in the shape of letters. Position them by pressing lightly on the cream.

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18:36

Lemon meringue cupcake

Lemon meringue cupcake Ingredients for 10 people 125g butter 150 g of sugar 2 eggs 80 ml of milk 185 g flour 2 tbsp. i...

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Charlotte tiramisu with forest fruit

Charlotte tiramisu with forest fruit

Ingredients for 4 people

15 pink biscuits of Reims

250 g of ripe

125 g strawberries

250g mascarpone

2 large extra-fresh eggs

60 g of powdered sugar

2 tbsp. with blackberry syrup soup

2 tbsp. tablespoons liqueur strawberries (or blackcurrant liqueur)

1 tsp. tablespoons icing sugar

Stages of preparation

1. Mix the syrup blackberries, 2 tbsp. tablespoons of water and wild strawberry liqueur (or blackcurrant liqueur) into a shallow dish. 12 Dip biscuits one by one into the syrup, only unsweetened side. Store them against the walls of a circle dessert 18 cm in diameter, placed on a plate.

2. Separate the egg yolks from the whites. Whisk the yolks with 40 g of powdered sugar until the mixture whitens. Stir in the mascarpone whipping. Mount the 2 whites of eggs until stiff then add the remaining sugar. Incorporate them into the mascarpone mixture.

3. Pour 1/3 of the cream into the circle. Scatter some red fruits. Cover with cream, again a few berries and remaining cream. Refrigerate 4 hours. Just before serving, gently lift the circle. Arrange blackberries and strawberries remaining wood on the charlotte and sprinkle them with icing sugar.

byyouhay

in

18:30

Charlotte tiramisu with forest fruit

Charlotte tiramisu with forest fruit Ingredients for 4 people 15 pink biscuits of Reims 250 g of ripe 125 g strawberries...

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Square iced macaroons

Square iced macaroons

Ingredients for 4 people

• 40 cl of raspberry sorbet

• 40 cl of mango sorbet

• 40 cl of red fruit coulis

• 4 small meringues

• 8 mini frozen macarons

Stages of preparation

1 Let soften sorbet 10 min at room temperature. Divide the mango sorbet in a rectangular mold. Sprinkle with crushed meringue and pour the raspberry sorbet. Book 1 hour in the freezer.

2 Remove the sorbet and mini macaroons. Allow 5 min at room temperature. Turn out the sorbet. Cut two buttons and arrange them on the icy square. Put 30 minutes in the freezer.

3 Use the square with red fruit coulis.

byyouhay

in

18:24

Square iced macaroons

Square iced macaroons Ingredients for 4 people • 40 cl of raspberry sorbet • 40 cl of mango sorbet • 40 cl of red fruit co...

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iced cake with macaroons

Ingredients for 4 people

• 1/2 l apricot sorbet

• 1/2 of the pear sorbet

• fifteen macaroons fishing and rose

• silver or golden beads

Stages of preparation

1 Book sorbets 5 min at room temperature before use.

2 In a round pan with high sides, remove and pack the pear sorbet with a spatula. Then, layer sorbet apricot by packing the well. Reserve the pan in the freezer.

3 Carefully open the macaroons in two.

4 Turn out the sorbet on a plate and decorate them around and over half macaroons and silver sugar pearls. Reserve in the freezer, then at room temperature 10 minutes before serving.

byyouhay

in

18:18

iced cake with macaroons

Ingredients for 4 people • 1/2 l apricot sorbet • 1/2 of the pear sorbet • fifteen macaroons fishing and rose • silver o...

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Bavarian Chocolate

Ingredients for 4 people

• 120 g dark chocolate

• 50 cl of whole milk

• 25 cl of full cream

• 5 egg yolks

• 100 g sugar

• 6 sheets of gelatin

• 12 not filled macarons (order at your pastry)

• Spray whipped

• icing sugar

Stages of preparation

1 Put the gelatine to soften in a bowl of cold water.

2 In a heavy saucepan, bring the milk to a boil. Off the heat, melt the chocolate broken into pieces. In a bowl, whisk the egg yolks and sugar until the mixture whitens. Stir the hot chocolate milk while whisking. Pour this into the pan. Let thicken over low heat stirring constantly and never let it boil. Remove from heat when the cream coats the spatula. Add gelatin squeezed out in the warm cream. Mix well and let cool, stirring often.

3 Whip the very cold cream until fluffy and firm. Stir in the chocolate mixture. Pour into a moistened mold cold water (or in a silicone mold). Book 12 hours in the refrigerator.

4 Dip bottom of pan in warm water a few minutes. Turn out on a platter. Decorate macaroons sticking them with a touch of whipped cream. Serve chilled sprinkled with icing sugar veil.

This recipe is also present in Easter, Christmas Recipes, reception, New Year, refined recipe, Dessert, Bavarian

byyouhay

in

18:14

Bavarian Chocolate

Ingredients for 4 people • 120 g dark chocolate • 50 cl of whole milk • 25 cl of full cream • 5 egg yolks • 100 g sugar ...

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Charlotte ice at calisson and poppy

Charlotte ice at calisson and poppy

Ingredients for 6 people

• 180 g marzipan confectioner cream du Roy René

• 20 g sugar poppy Candises

• 50 cl of whole milk

• 20 cl whole cream + 15 cl

• 3 + 3 egg whites

• 375 g caster sugar

Stages of preparation

1- Bring to a simmer milk and cream calisson low heat, stirring.

2 -Pour the hot mixture over the egg yolks, stirring. On medium heat, stir 2-3 minutes to thicken.

3- Let cool and refrigerate at least 2 hours, or better 12 h.

Beat 4 egg whites 2 min at low speed. Pour the caster sugar and beat 2 to 3 minutes at maximum speed.

5- On a plate lined with baking paper, the piping bag, place about 20 meringue sticks. sprinkle sugar poppy.

6- Realize also 2 meringue disc the diameter of a charlotte mold on a second plate. Cook 2 h at 90 ° C. Let cool.

7- Beat the cream into whipped cream and gently stir the mixture calisson. Do take into soft ice cream maker ice.

8- Pour half the ice in a charlotte mold, cover with meringue disc, garnish the remaining ice and then finish with the second drive. Place in the freezer until serving.

9- Turn out ice on the serving dish, use the meringue sticks around the edge.

10- Decorate the remaining whipped cream into whipped cream and sugar poppy.

Hints and Tips for Charlotte to calisson ice and poppy

Draw sticks height of the mold or have them longer, you will break them to size once cooked and cooled.

This recipe is also present in Dessert Tasting Recipe Tea time, Easter, Reception, Mother's Day, Buffet, Brunch and Breakfast, Charlottes

byyouhay

in

00:30

Charlotte ice at calisson and poppy

Charlotte ice at calisson and poppy Ingredients for 6 people • 180 g marzipan confectioner cream du Roy René • 20 g sugar popp...

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