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

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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

in

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

in

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

in

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.

byyouhay

in

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...

Read More