The most delicious blackberry opera cake that is so easy to create. No frames needed or special equipment. Perfect for a celebration.
Mille-feuille Rezept mit Beeren und roten Früchten. Französischer Blätterteig mit sahniger Vanille-Crème und Fruchtsauce aus Himbeeren, Blaubeeren und Erdbeeren gefüllt
Following my recent trip to France, I've had numerous requests for recipes inspired by my travels. What could be more French than Crème pâtissière summer berry tarts? They're classy, elegant and so very French. This classic pairing of pastry, custard and fruit are requisite to any baker's repertoire. Significantly important to the success of any tart or quiche is a crisp pastry base. Just ask Great British Bake Off judge, Paul Hollywood, who dispassionately casts death-stares upon any contestant who delivers soggy bottomed bakes. Hell hath no fury like a pale faced, limp pastry base under the scornful scrutiny of these judges. I'm relieved to say that these little beauties were sog-free! (Officially a new baking term) The Great British Bake Off sparked a global food trend that saw home bakers rushing into the kitchen, enthusiastically recreating their grandma's secret recipes. Snowballing across the waters, Bake Off fever soon reached South African shores with the first season being launched on BBC Lifestyle Channel in 2015. With the baking tent firmly pitched on Humankind soil, an authentically African bake-in-the-bush commenced. Season one of The Great South African Bake Off saw local judges Shirley Guy and Chef Tjaart Walraven bravely ploughing their way through truckloads of sugar and floured creations, some with delight and others slightly less so. As we're all about baking today, I've enlisted the skills of local baking authority and Bake Off judge, Chef Tjaart, to guide us along the tenuous path from flops and failures to ultimate baking success. Here's a quick Q & A with Tjaart and his insider tips and tricks to help us nail our own star-baker badge. While for some baking is a pleasurable and relaxing way to spend time in the kitchen, to others it spells doom and disappointment. Casting your mind back, what was your most epic failure and was there anything you could do to salvage the disaster? I recall when doing a live show and entertaining a crowd, a hundred strong, I had a caramel on the stove for the final phase of my Croquembouche and the sugar started to crystalize. I remember turning off the heat while talking away with my mind running at a thousand miles, what do I do? So I grabbed some hazelnuts from the pantry, threw them in, mixed like hell thinking I would make a frosted nut brittle and place shards on top. That ended in a disaster too! So ended up placing candyfloss on top, cannot remember why it was on set, but sometimes things are there for a reason. Always have a plan B up your sleeve and wing it! However I believe that the greatest lessons are learnt from making mistakes. Food is a sensory experience encompassing smell, taste, texture and flavour. Which food or baking memory best describes this and how did it influence what you do today. I am a massive believer in texture particularly, yes important on the palate but more so on your hands. Feeling things tells you so much in itself; is the batter too wet, is the dough to dry, is the mixture granular, have enough elasticity and so the list goes on. In terms of a baking memory, the smell emanating down the Parisian streets on my first trip aboard was a distinctive moment on my baking journey, then peering through and seeing the craft of baking being lovingly created with passion and precision. We all have a fall-back recipe that we turn to when time is short or guests arrive unannounced at your door. What is your go-to 911 recipe? My lastminute.com recipe would probably be a Pavlova. I know daunting to most, but I always have eggs in the fridge. You beat the hell out of them with spoonfuls of sugar. Place the stiff peaks on a baking tray creating little nests (rough & ready) and in the oven it goes. By the time you've given your guests drinks, a slap up steak, possibly some cheese, Pavlova is done! Cream, fruit and mint from the garden. And if that does not work out, make Eton Mess and chuck it all into individual glasses, know one will know! Does miso deserve a place in a baker's kitchen and if so, where would you add it? Yes, I do think Miso has a place in a baker's kitchen. You can incorporate it into certain types of bread to enhance flavours within the bread. Chocolate and miso are great friends when baking. You don't necessarily want to taste miso but the miso enhances and gives the chocolate more decadence, earthy rich tones and a wow factor. Very much so in how miso is used in building Oriental flavour profiles. Top three tips for the Lightest scones: Always warm your milk products before adding to the mixture - Once the dough comes together, stop, do not over work it! How to bake Prize-winning boerebrood: Use fresh yeast and a traditional old-fashioned wood burning farm oven (one that’s cooked ten thousand loaves) to get that unique flavour profile. - Then always lashings of farm butter and home-made apricot jam! Ways to conquer the temperamental French Macaron: Practice, practice and practice …… More seriously, an even crumbed almond flour - Use a macaron stencil as a guide when piping and do not forget to tap the tray to remove the air pockets - Then leave them for long enough to form a skin on top before baking.
Tropical Mille Feuille combining passion fruit, mango and coconut cream layered in 3 golden caramelized puff pastry. This dessert will make everyone say WOW
Try this light, creamy raspberry cake for a sweet summer treat
What does it take for a brit to get his hands on some meyer lemons? Turns out it’s a simple matter of one transatlantic flight, a garden in Alabama, and an editor willing to carry some in his hand luggage on another flight across America! Simple really. On a trip to NYC, at the end of last year, I w
Nervennahrung ist diese Rezept für Nuss-Tartelettes mit Karamell. Eine geröstete Nussmischung badet in einem Caramel au beurre salé mit Vanille u. Waldhonig
Delicious little sweet treat from France. Mille-feuille is one of the best things that can happen to you, so take the chance and enjoy!
Die kleinen, saftigen Küchlein sehen aus wie kleine Goldbarren. Financiers sind zu jeder Gelegenheit ein echter Back-Hit.
Paris Fine Art Photograph "Boulangerie Bo" One of Paris’s beautiful, ornately decorated boulangeries. This listing is for a borderless, fine art print, printed on beautiful premium quality archival lustre finish photographic paper with long lasting inks. Note: this image is also available as a gallery wrapped canvas print in a variety of sizes here: https://www.etsy.com/listing/623652924 Please note: The first listing picture shows the full image. This is size 8x12, 12x18, 16x24, 20x30 etc. The second image shows the square version (8x8, 10x10, 12x12, etc.) Some cropping top and bottom of image will occur in sizes 8x10, 11x14 and 16x20. Copyright Notice: This image is copyrighted under US and International copyright law by Georgianna Lane and David C. Phillips and may not be used without express permission.
Spätsommerliches Traum-Dessert zur Pflaumenzeit. Köstliches Rezept für Pflaumen-Tartelettes mit Mohn-Mousse, Pflaumenkompott und Marzipan.
Australian Gourmet Traveller recipe for banana parfait by Tonka restaurant in Melbourne.
The other day I had the absolute pleasure of visiting the Ladurée Soho tea salon, their second location in NYC, and one of only three in the entire United States (the other is uptown, and the third is in Miami). In contrast to their petite Madison Avenue boutique, the Ladurée Soho tea salon is a full-service,
Coffee Hazelnut Tart
Recettes sucrées Revisite du St-Honoré façon tarte avec une pâte sablée, un crémeux caramel, des choux garnis avec une ganache montée vanille
Cet été j’ai craqué sur une glace Magnum au chocolat, au caramel et au pop corn. Pourquoi ne pas mettre ces saveurs dans une tartelette ??? La ganache montée au pop corn Ingrédients (à faire …
Pretty Patisserie Makes 30 button biscuits
These soft chocolate madeleines filled with Dulce de Leche and dipped in dark chocolate are perfect for any chocolate and caramel lover!
Japanese chefs and designers are the undisputed masters of the cute food industry, but their brilliant work has inspired chefs around the world to create beautiful and adorable meals like these that are hard not to play with before eating.
This colorful Iranian dish is full of unique flavors! With juicy, honey glazed chicken, pomegranate, pistachios, dried cranberries, fresh parsley and lots of seasonings!
Devinez ce que j'ai fait dimanche dernier avec le temps de crotte que nous avons eu ? J'ai boulangé ! Le temps s'y prêtait d&...
Deliciously creamy and fragrant pistachio white chocolate filling on a pistachio almond crust. This tart is creamy, smooth and indulgent.
Resep dalam bhs İndonesia ada dibagian bawah First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 . And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. If you love Turkish food, you may hear about simit or Turkish bagel. A big ring shape bread covered with sesame seeds is one of the famous street food in Turkey. You can check how to make homemade simit here and here. And today I will share another Turkish delicacy; Açma or Turkish soft bagel. Yep.... this is a soft version of a Turkish bagel. If simit has crunch skin outside while chewy inside, this soft bagel version has a cotton-soft texture. Usually, it is also sold together with simit and other traditional or nontraditional Turkish patisserie products. You may love my Peynirli poğaça / Turkish Cheesy breakfast pastry Açma is generally made without filling, but during the processed butter applied over the dough before rolling it into a ring shape. That butter gives such a delicious and distinguished taste when you tear the bagel, it'll wire-like texture. Even though mostly made wiıthout filling, there are some açma made with filling and we call it "poğaça". The filling has wide various start from Olive, sausage, cheese, potato or minced meat. Check also my Turkish Breakfast bread with potato filling / Patates Poğaça Making this patisserie delicacy actually very simple and straightforward. For the butter layer, you must have very soft, but not melting butter ready. No egg is required for this recipe. Egg wash only require for brush the topping before sprinkling with sesame seeds. If you want to skip egg completely, you can use a mixture of 2 Tbsp molasses mixed with a half cup of water. Use this to brush the dough before sprinkling with sesame seeds. Mix all liquid ingredients with sugar and yeast. Let it rest until it looks bubble. If you don't see any bubbles, don't bother to continue. It means your yeast is no longer active and you need to buy another one. After you have your bubble liquid, you can add dry ingredients like flour and salt. Knead well until smooth and elastic. You can use an electric kneading machine or mixer or just use your strength and knead by hand. This dough is very friendly and easy to handle. So here my açma recipe you can try at home. It's so easy, failproof, and won't let you down to serving for breakfast, brunch, fill kid's lunch box, or for your picnic basket. Açma / Turkish soft bagel By: Çitra's Home Diary Make 14-16 pcs Ingredients: 🥯1 glass (250 gr) of warm milk 🥯 1 glass (250 gr) of warm water 🥯 ½ glass (125 gr) of vegetable oil 🥯 2 tbsp (30 gr) of sugar 🥯 1 tbsp instant dry yeast 🥯 4 ½ glass ( 800 gr) of flour 🥯 2 tsp salt For filling/ layer: 🥯 enough butter, very soft but not melted topping: 🥯 1 egg + 1 tbsp oil (*) 🥯 white/black sesame seed *Note: want to go eggless? mix 2 Tbsp molasses with half a cup of water. Use to brush the dough before sprinkling with sesame seeds. How to make: 1) Mix warm milk, water, vegetable oil, sugar, and yeast in a kneading bowl. Use a wire whisk to mix everything. Let it stand for about 10 minutes or until you see a bubble that confirms you have active yeast. 2) Add the flour and salt, and start to knead until becomes a smooth and elastic dough. When you push gently the dough with your finger, it will spring back. Cover with plastic wrap and let it rest until it doubles in size. How long it takes would depend on your room temperature. 3) Deflate the dough and divide it into 8-10 portions. Round each part into a ball. Work one ball at a time, using a rolling pin, roll the dough into a long oval shape (see illustration pictures #4). 4) Apply soft butter to the dough ( picture #5). Then roll up long side edges and shape like a long rope. You may roll it up againts the table and carefully strecth it to make it longer (see picture #6). Twist it to make it like a rope, attach two sides to each other and shape it like a big ring (picture #7). 5) Move them onto a baking tray lined with parchment paper. Do to all the dough. Loosely cover with a kitchen towel or plastic film and let it rest until noticeably puffy. Meanwhile, preheat the oven at 180℃. 6) Brush the surface with egg wash (or molasses mixture) and sprinkle with sesame seeds. Bake into the preheated oven for about 17-20 minutes or until golden brown. Remove from oven and place over a cooling rack. Note: Time and temperature of baking it's only guidance, adjust to your own oven condition. Enjoy. Afiyet olsun. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 PIN THIS FOR MAKE IT LATER ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯 🥯🥯🥯🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 BAHASA INDONESIA بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ Merhaba dari Türki semuanya 👋 Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟 Di Turki, selain simit, Açma juga salah satu makanan yang biasa dinikmati sebagai sarapan ataupun teman minum teh di siang hari. Bertekstur empuk seperti roti manis khas Indonesia. Biasa dijual di toko-toko (patisserie) di waktu pagi sampai siang. Selain di toko patisserie, açma ini juga biasa dijajakan oleh penjual keliling atau digerobak pinggir jalan bersama dengan bagel khas Turki simit. Nah, yang penasaran ingin coba juga hari ini saya ingin bagi salah satu resep untuk sarapan keluarga saya terutama di akhir minggu. Bisa juga untuk isian lunch box si kecil atau bekal piknik 🧺 Açma / Turkish soft bagel By: Çitra's Home Diary Hasil jadi 14-16 buah Bahan-bahan: 🥯1 gelas (250 gr) susu hangat 🥯 1 gelas (250 gr) air hangat 🥯 ½ gelas (125 gr) minyak sayur 🥯 2 sdm (30 gr) gula pasir 🥯 1 sdm ragi instant 🥯 4 ½ gelas ( ±800 gr) terigu serbaguna 🥯 2 sdt garam Untuk olesan layer: 🥯 mentega, sangat lembek tapi tidak cair topping: 🥯 1 telur kocok dengan 1 sdm minyak (*) 🥯 biji wijen hitam dan putih *Note: bisa diganti dengan campuran 2 sdm molasses diaduk dengan ½ gelas air hangat. Cara membuat: 1) Dalam mangkok besar, campur susu hangat, air hangat, minyak sayur, gula dan ragi instant. Aduk rata dengan whisk. Diamkan kurang lebih 10 menit atau sampai berbusa. Note; jika tidak ada buih/ busanya berarti raginya tidak aktif lagi ya moms. Bisa beli ragi yang baru dan ulangi prosesnya. 2) Setelah campuran diatas terlihat berbusa (ragi aktif), masukkan terigu dan garam. Lalu uleni hingga kalis dan elastis. Proses pengulenan bisa menggunakan mikser listrik atau dengan tangan biasanya. Adonan dalam resep ini "bersahabat" banget kok moms, gak susah. Kalau dirasa adonan sudah kalis bisa stop pengulenan. Caranya, jika adonan dipencet ringan dengan jari, adonan akan membal balik (spring back). Tutup dengan plastik cling atau serbet lembab bersih dan diamkan sampai dobel volumenya. Lama proofingnya tergantung suhu dan kelembaban ruang masing-masing ya. 3) Kempiskan adonan dan uleni ringan saja dan bulatkan. Bagi adonan menjadi 8 sampai 10 bagian. Bulatkan lagi tiap bagian. Ambil 1 bulatan lalu gilas dengan rolling pin berbentuk oval panjang (lihat gambar#4 diatas) 4) Oleskan mentega yang lembek ke permukaan adonan tersebut, oles yang rata ya (lihat gambar #5). Lalu gulung dari bagian yang panjang membentuk gulungan panjang. Roll lagi di meja kerja hingga gulungan menjadi lebih panjang (gambar #6). Lalu pelintir gulungan panjang tersebut dan rekatkan ujung-ujungnya hingga menyerupai tali tambang berbentuk cincin besar (gambar #7). 5) Susun diatas loyang baking beralas baking paper. Tutup dengan serbet lembab bersih dan diamkan hingga kurleb 30 menit. Sementara itu panaskan oven suhu 180℃. 6) Setelah açma terlihat mengembang (tapi jangan over proofing ya), olesi permukaannya dengan olesann telur (molasses) dan taburi dengan wijen. Panggang dalam oven yang sudah dipanaskan selama kurleb 17-20 menit atau sampai permukaannya keemasan matang. Angkat dari oven dan susun dirak pendingin. Note: Waktu dan suhu memanggang sesuaikan dengan kondisi oven masing-masing ya. Afiyet olsun. Selamat mencoba, semoga bermanfaat. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ========================================================================= Check also my yummy recipe: Sausage Bread Roll / Roti gulung Sosis (Çiğ) Çibörek / Turkish food recipe; mincemeat stuffed fried meat turnover Indonesian style Fried Shrimp Chicken Dumpling / Lumpia Ayam Udang Goreng loading...
Bienenstich-Striezel - Hefezopf mal anders - saftig und gefüllt, ergibt 2 Striezel. Über 8 Bewertungen und für köstlich befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!
Milanese macaroon cake - Mailänder MakronenTorte a traditional and classic cake that will pleasantly surprise you.
La Grimolle ou Grimollée est un dessert rustique, originaire du Poitou en France. Autrefois, la Grimolle était cuite au four du village, ju...
This recipe is an amalgam of research from Daring Bakers, Semi Swede, Martha Stewart, with my own pastry elements. It makes one large 9-inch cake. This is an intermediate baking project, which means you need to know the basics of making a successful sponge cake that has no chemical leavens. This recipe has been edited 2/19/23 for easier assembly. I believe it is now approachable for most home bakers. I've also added a video to the blog post for action assembly of this cake. I think it will be a helpful tool for beginners attempting this confection.
Holunderblüten Panna cotta Rezept mit Fruchtschicht | Erdbeer | Himbeer | sahnig | italienisches Dessert | Nachtisch | Holunder
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