The incipit of the day will be a gigantic another mea culpa for blog-this buissonnièrerie this unjustified absence of nearly three weeks, which certainly deserves the sincerity of a parent word of apology such as "our offspring too busy in the kitchen to spend his free time to look back and Writing in this simmering nearby! And it is not without some bitterness that these free hours have been dedicated to studying hard and fast rather than the soft-blogesque Culino literature! As if he had broken your interlocutor a outlet. Because there is no reason to be silent, I feel wonderful here! The festivities me- culinary - restraint in the kitchen but have mostly been the opportunity to conconter various small dishes that will - no doubt with their endless incipits! - feed the next page!
extreme Location: meet the top of his 22 years in large cook's Eve, is to transcribe - with a hint of authority "flavor of the day" - traditional recipes - the " musts" this festive table, French version. Although just as fascinated by my two Culino-cultural traditions, cooking Italian cuisine delights me more as "daily", while his French counterpart bothers many ideas huge feasts, festive, pure tradition, the revenue a more sensitive than the other, more refined, more conducive to the aesthetics assiétal;)
A long period of empty blogesque thus abundantly felt in a mea culpa géantissime as an incipit, mea culpa that was not the least among the guests enrégimés's Eve address these two terrific logs!
To be honest with you vacuum blogesque accompanied by an overflow of events in real real life, those moments that make you feel good return on those crazy festive desserts, when we were "not aware" when everything was carefree and overweight!
Without further ado: a beneficial flashbacks from 24 at night:
terrible inseparable duo logs Salted Butter Caramel (the brunette) and Lychee and Rose (the Marie Antoinette Sophia Coppola if .. you read me, yes, of course I agree to decorate your next culinary movie! I called my poodle!).
- The Salted Butter Caramel Buche - (from a recipe last Cuisine et Vins de France).
For about 8: -150
gr salted butter - 150 gr sugar
- 100g unsalted butter
- 1 tsp to s
heavy cream - 100 gr Mascarpone
For the biscuit:
-
6 eggs - 180 gr sugar
- 100 gr flour
- 30 grams of hazelnuts (pulverized by you, they will be even better!)
- 10 cl syrup of sugar cane
- 10 cl Chartreuse (or other liquor)
- salt
To finish:
- 150 grams of sugar
- 50 gr softened butter
- 3 c to s. juice oragne blood.
+ deco will. Kitsch does not kill, it is well known!
Preheat oven to Th 6-7 (200 ° C), paper baking sheet with parchment paper. Prepare the cake: Separate the yolks from the whites. In a bowl, whisk yolks and sugar until frothy and then add flour and hazelnuts. Beat the egg whites with a pinch salt and mix gently into batter. Spread it on the parchment paper and bake for 10 minutes.
In a saucepan put the butter into pieces salt, 150 grams of sugar and 1 teaspoon s. water, let caramelize over high heat. Off the heat add the cream. Let cool.
Remove the biscuit from the oven and turn it on a damp cloth, remove the parchment paper and then cover with another damp cloth. Book.
Add butter caramel warm unsalted butter cut in pieces and stir until melted, then the mascarpone. Stir with a whisk to strengthen hand and let cool. Gather
chartreuse and sugar syrup. Brush in the cookie with a brush. Spread the mascarpone cream on top with a spatula and then wrap it on itself. Wrap the plastic wrap and refrigerate for 12H.
After this time, prepare the finish: knead the softened butter with icing sugar, add orange juice. Unwrap the log and cover the butter with orange in several layers, and draw stripes with the tines of a fork ( Hmm ... rather skeptical about this last time: not enough cream to the "layers" and scratches are not magically appeared ... sad ..:)).
- The log Lychee and Rose - (Recipe and Cooking Wines last year, special celebration, as what we do not change a winning team!)
For about 8
-
4 eggs - 100 grams of sugar
- 60 grams of flour
- 60 gr starch
- 20 gr melted butter
- 10 cl sugar syrup
- 3 c to s. rosewater
For the Cream:
- 250 gr soft butter
- 125 gr icing sugar
- 10 lychees
- red dye ( mini-mini thumb dye, not a pinch, like myself, unless you have a taste for kitsch decorations - Coppola's decadent)
Preheat oven to th. 7 (210 °). Break the eggs, separating whites and yolks. Beat yolks with sugar until frothy, then add the flour and starch by sieving.
Beat the egg whites until stiff, add them to the previous preparation and the melted butter, lifting the mass with a spatula. Sprinkle the baking sheet with parchment paper, spread the batter into a rectangle 30 x 40 cm and bake about 10 minutes. Drop the biscuit
immediately on a clean, damp cloth, remove the paper and set aside, covered with another clean damp cloth.
Prepare the custard: mix the softened butter, cut into pieces and icing sugar, add a few drops of food coloring. Peel and pit lychees, cut into small cubes, drain on paper towels and toss them with half the cream rose. Bring syrup and rose water. Discover the cake and brush the syrup, spread the cream lychee and roll it on itself. Cut the ends uneven, place the log onto a plate and spread over cream pink with a spatula. Cover it with plastic wrap and chill at least 12 hours. Sprinkle with icing sugar before serving.
Verdict: ouhlàlà is mixed on the horizon for I doubt, salted butter caramel! For others, no doubt, lychee and pink (which I found quite nauseating in the long run!)
The visual effect convinced me, and that's not bad!
When I limit myself to a log with chocolate or coffee? " Alas! I love challenges me lose!
: D
By the way! (I would run away like a thief me!) Happy New Year lovely bloggers! Thank you very much for your wishes to all! Wishing you a great year by any chocolates or not, I'm not in this hard-month partial ... that might give me enough I rarely regret, once again! Although
though. .. I certainly do not resist long to share the sweets and other appetizers this ambrosia Eve! ...
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