How To make Sarah Bernhardts
Macaroons: 8 oz Almond paste or 1 tube
2 lg Egg whites
7 oz Almond paste
1/4 ts Almond extract
1/2 c Sugar
1 pn Salt
Chocolate filling: 3/4 c Heavy cream
2 tb Unsalted butter
8 oz Semisweet chocolate squares
1 ts Dark rum
Glaze: 8 oz Semisweet chocolate; chopped
1 tb Vegetable shortening
Recipe by: Ladies Home Journal 12/93 Macaroons: Preheat oven to 350~. Line 3 cookie sheets w/foil; set aside. Fit pastry bag with 1/4" plain tip. Combine almond paste, sugar, egg whites, almond extract and salt in mixer bowl. Beat at med. speed until smooth; increase speed to high and beat 2 mins. Spoon batter into pastry bag and pipe 3/4" rounds on prepared cookie sheets. Bake 10 to 12 mins., until light golden. Cool on wire racks. Carefully peel cookies from foil; set aside. Chocolate filling: Meanwhile, heat cream in med. saucepan to just boiling. Remove from heat. Add chocolate, butter, and rum; stir until smooth. Let stand, stirring occasionally, until thick enough to pipe; about 40 mins. Fit pastry bag with 1/2" plain tip. Spoon in filling and pipe
small mound on flat side of each macaroon. Place on cookie sheets and refrigerate until firm, about 1 hr. Chocolate glaze: Melt chocolate and shortening in double boiler over hot, not boiling water, stirring until smooth; keep warm. Dip 1 cookie, filling side down, in chocolate to coat, then place chocolate side up on jellyroll pan. Repeat with remaining cookies. Refrigerate until firm. Makes 8 doz. Per cookie: -----
How To make Sarah Bernhardts's Videos
Sarah Bernhardt Soup - Potage Sarah Bernhardt
This is a very special recipe from Banzer's culinary magazine reworked by the Dean of Chefs for your enjoyment.
Sarah Bernhardt , EP 5 Manuelas Magical Christmas
Delicious Sarah Bernhardt cookies,
These cookies are perfekt for the holidays.
Delicious almond cookies, filled with coffee ganache, and dipped in dark chocolate and drizzled with sea salt.
Get the recipe by clicking the link below.
Love, Manuela xo
Bezele Sarah Bernhardt #paidpartnership
Magia Craciunului inseamna pentru multi dintre noi bucuria gustului copilariei, farmecul prajiturilor facute de bunica si mama in ajun de sarbatoare.
Toate aceste delicii ce ne-au facut copilaria mai dulce se dadeau de la o gospodina la alta pe biletele scrise de mana sau caiete de retete.
Dar Dr. Oetker ne face tuturor un cadou anul acesta si reuneste 80 de astfel de comori gastronomice, retete iubite sau retete uitate, in cartea “Dulce Romanie” - pe care o gasiti si voi in librariile Carturesti si online pe carturesti.ro.
Orice pasionat de bucatarie, retete si povesti cu talc din lumea deserturilor romanesti din cele mai vechi timpuri si pana azi, va fi tare fericit sa gaseasca un astfel de cadou sub brad.
Eu m-am bucurat enorm sa gasesc in acasta carte comoara (demna de lasat mostenire copiilor) si reteta prajiturilor care imi faceau mereu cu ochiul din cofetaria cartierului in care am crescut: Bezele Sarah Bernhardt.
Hai sa va zic si de ce ingrediente aveti nevoie pentru a pregati aceste bezele delicate, elegante si ataaat de usor de facut:
Pentru bezele:
-125g albus (4-5 oua);
-280g zahar tos;
-5ml otet;
-20g amidon Dr.Oetker;
Incepeti prin a mixa albusurile si cand acestea incep sa devina ferme, adaugati pe rand zaharul, otetul si amidonul amestecand continuu pana cand obtineti o spuma tare si lucioasa ce sta pe tel.
Le formati frumos cu un pos si le coaceti timp de 90 de minute la 100C si apoi le lasati sa se raceasca in cuptor.
Intre timp pregatim si crema pentru care aveti nevoie de:
-115g ciocolata neagra;
-110ml frisca lichida;
-15ml miere;
-1 lingura esenta de rom Dr. Oetker;
-fistic sau nuca maruntita pentru decor.
Frisca se incalzeste pana la fierbere si apoi se amesteca cu ciocolata maruntita. Adaugati mierea si esenta de rom si amestecati pana cand obtineti un ganache lucios. Lasati sa ajunga la temperatura camerei si apoi folosind un pos umpleti bezelele si decorati cu fisticul maruntit, ca in filmare.
Cadoul perfect de sarbatori pentru cei dragi nu trebuie sa fie costisitor sau complex, eu zic ca o cutie de Bezele Sarah Bernhardt frumos ambalata si cartea Dulce Romanie pot fi un cadou cu adevarat magic & delicios.
Sarah Bernhardt i langpanne // EXTRA
Sarah Bernhardt i langpanne smaker minst like godt som originalen, bare at den er MYE enklere å lage! Kaken kan fryses ned og tines opp på en liten halvtime :D
SE HELE OPPSKRIFTEN HER:
TARTA SARA | Bizcocho esponjoso con crema de mantequilla
Cómo hacer una tarta Sara, postre tradicional que debe su nombre a la famosa actriz francesa Sarah Bernhardt. Es una tarta muy popular en Cataluña, sobre todo como mona de Pascua. Receta paso a paso.
INGREDIENTES: molde 18 cm
Para el bizcocho:
4 huevos
100 g de azúcar
120 g de harina de trigo
1 pellizco de sal
Para la crema de mantequilla:
300 g de azúcar
2 yemas de huevo L (o 3 S)
375 g de mantequilla sin sal punto pomada
Para el almíbar:
1 vaso de café de agua
1 vaso de café de azúcar
1 chorrito de licor (opcional)
Para decorar:
150 g de almendra laminada
Para acompañar:
Mermelada de fresa
Tabla de equivalencias:
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Las Recetas de MJ
2016
How To Make Sarah Bernhardt Cookies
FULL RECIPE BELOW
Learn how to make Sarah Bernhardt cookies in this step-by-step recipe tutorial videos. Don’t worry about how intimidating this dish might seem. We have you covered!
SARAH BERNHARDT COOKIES RECIPE:
Macaron Ingredients
10 oz almond paste
4 oz sugar
2 egg whites
¼ tsp salt
1/2 tsp vanilla or almond extract (optional)
French Butter Cream Ingredients
8 oz sugar
6 oz water
1 cup egg yolks
¼ cup cocoa powder
1 pound of butter
Macaron Directions
1. Mix the almond paste and sugar until crumbly, add the egg whites ½ at a time and then the salt and extract. Pipe into 1 inch rounds and bake at 350 degrees for about 15 minutes until golden brown around the edges.
French Butter Cream Ingredients
1. Bring the sugar and water to a simmer for about 20 minutes or until it reaches 240 degrees. Whip the eggs yolks until they are light in color.
2. Very carefully add the sugar and water mixture to the eggs yolks in a thin stream on the side of the bowl. Add the cocoa powder and mix until cool. Add the butter and mix until light and fluffy.
Cookie Assembling Directions
1. Turn the cooled macaroon upside down and pipe a mound of butter cream on top and freeze for about an hour.
2. Melt 16 ounces of chocolate with 2 tablespoons of butter or shortening
3. Dip the cookies in the chocolate, allow to set and then serve.
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