Quick, easy nougat for holidays and Christmas ????! No baking, surprise your family!
Mix egg whites with sugar and almonds! You will be overwhelmed with this recipe! Very easy! It's an incredibly delicious sweet. You will be surprised how easy and delicious it is. Almond Nougat for the Christmas vacation. How to make simple and quick Almond Nougat sweets. Anyone can make it, your whole family will love these sweets!
Full recipe at:
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RECETTE DU MILLES FEUILLES
????LA DETREMPE
FARINE T55 300 GR
SEL 6 GR
EAU TRES FROIDE 150 GR
BEURRE FONDU 25 GR
BEURRE POUR TOURAGE AOP CHARENTES POITOU 230 GR
+ 2TOURS SIMPLES REPOS 30 MIN
+ 2 TOURS SIMPLES REPOS 2 H OU METTRE AU FRAIS POUR LE LENDEMAIN
+ 1 TOURS SIMPLE DETAILLAGE ET CUISSON.
????LA CREME PATISSIERE
LAIT 750 GR
SUCRE 150 GR
OEUFS 150 GR
POUDRE A FLAN 20 GR
FARINE 60 GR
BEURRE 75 GR
????SIROP A 30°
SUCRE 150 GR
EAU 100 GR
????FONDANT BLANC
SUCRE 225 GR
EAU 75 GR
????CHOCOLAT 20 GR
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Old school caramel tart :) traditional recipe
Hi folks!
Welcome back to what’s for tea! And I hope you’re having a great day so far!
For pudding tonight, I made this super naughty caramel tart :) Super tasty and very easy! Everyone likes this in our house. It takes me right back to my school dinner days!
This doesn’t require many ingredients, and there’s only two parts to the recipe…the tart case and the caramel filling!
You’ll get 8 generous slices from this (depending on how big you cut your slices!) so everyone can have a piece :)
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
____________________________________________________________________
I Used-
For the caramel filling:
2 Tablespoons golden syrup (I used Llyons)
400g (14oz) Condensed milk (I used Carnation)
100g (3.5oz) Unsalted butter
100g (3.5oz) Soft brown sugar
For the base:
160g (5.6oz) Plain/ all purpose flour
115g (4oz) Unsalted butter
60g (2.1oz) Caster sugar
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Mischen Sie Kondensmilch und Kakao, Sie werden vom Ergebnis begeistert sein! Köstlich für Tee #084
Mischen Sie Kondensmilch und Kakao, Sie werden vom Ergebnis begeistert sein! Köstlich für Tee, jeder kann kochen. Machen Sie Toffee zu Hause. Das Ergebnis sind unglaublich leckere Süßigkeiten, die jeder lieben wird. Ein einfaches Dessertrezept für Tee. Ein schnelles 3-Zutaten-Dessert-Rezept. Bewahren Sie fertige Süßigkeiten im Kühlschrank auf. Super leckeres Toffee mit einem reichen Schokoladengeschmack. Sie können auch Nüsse, Beeren oder getrocknete Früchte hinzufügen. Hauptsache gut gelaunt kochen!
► Kochrezept und Zutaten:
Gezuckerte kondensmilch, 380 g (1 Dose)
4 Esslöffel Kakao
alles mischen
1 Esslöffel Butter (20-25 g)
Bereiten Sie die Form im Voraus vor und bedecken Sie sie mit Frischhaltefolie
Bei mittlerer Hitze ca. 10-15 Minuten kochen lassen
unter ständigem Rühren
kochen bis dick
abkühlen lassen und 2-3 Stunden in den Kühlschrank stellen
Die Oberfläche mit Kakao bestreuen
in portionierte Süßigkeiten schneiden
Mit Kakao bestreuen
Hat dir diese Süßigkeit gefallen? Bitte schreiben Sie in die Kommentare. Vielen Dank!
Guten Appetit!
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Un roulé aux pommes sur son lit de caramel ????????
Tous les jours, Chefclub vous propose des recettes créatives et variées pour transformer vos repas. Que ce soit pour une entrée facile, un plat élaboré ou un dessert délicieux, on est là pour vous régaler avec des idées de recettes toujours plus folles.
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Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i