Toddler Ice Skates Canada

I have a script! Montersino sidelined, this time I went to the groom Blog Eryn , which I find beautiful, or at least close to my taste! She does all the things I like. Too bad that a few months ago not to write more!

I'm sorry not to have the photo of the interior of this pie, because it is very particular. However, if you click on the link of the blog, you can see it.

E 'consists of:

a disk of almond paste

a Bavarian Raspberry

of cream puffs stuffed with almonds

included in the Bavarian mousse berries

decorated with white chocolate (optional) and toasted almonds.

.......... I started to write the recipe, but it is very long!
Come on, forgive me. If you click on the link found!

For decoration, I have spread the white chocolate on baking paper, precut to size of the pie. With a croissant
I did some doodles on the side to create the effect you see.

What Brazilian Looks Like

tart pineapple and raspberries

After the cake of figs Montersino's book was left on the kitchen counter. Here, unfortunately, you can already easily turn on the oven. It seems that summer is almost over already! And then, after a phone call with an invitation to dinner, I made another of his wonderful cakes!
I have some 'fit. His version is gluten-free. I had already made the crust and I used my.

400 gr.
of pastry 1 jar pineapple

200 gr.
fresh cream 100 gr. of fresh whole milk
90 gr.
egg yolks 150 gr.
sugar 1 vanilla bean
20 gr.
of potato starch (I have done this cake for one and a half dose)

fresh raspberry jelly
neutral

cover with the pastry to a baking pan 24 cm. in diameter.
Arrange the pineapple slices on the bottom (preferably cut into pieces in order to cut more slices).
Warm the milk with the cream and the vanilla bean open. In separate bowl mix the egg yolks with sugar and lemon peel, and when the milk begins to boil, pour the mixture into the milk. Mix with a whip and just congeals, leave a couple of minutes on the fire and extinguish.
Pour the cream into the pan and bake at 220 degrees for 20 minutes (I at 200 degrees for 30 minutes.).
Once cold neutral polish with gelatin and garnish with raspberries, half of which spent in the sugar.

How Much Does Nadine Jansen

Honey cake with mascarpone and Moscato aspic L. Montersino

His recipes are a guarantee!
overproduction of figs. So, here is the best destination have had!

Sponge honey (I used traditional pds I had already done so)

120 gr.
eggs 30 gr.
yolk 100 gr.
acacia honey 100 gr.
weak flour 10 gr. Starch
Whip the eggs with the yolks and honey. Add the flour and starch. Bake at 190 degrees for 15 minutes.
For the mascarpone mousse: 170 gr
. The flowers of acacia honey
20 gr.
100 grams of water.
250 grams of egg yolks.
cream 250 gr. Mascarpone
12 gr. Of gelatin sheets
1 vanilla pod
Cook honey to 121 degrees and pour flush mounted above the yolks with the vanilla seeds extracted from pods. Add the softened gelatin in water and squeezed. Let cool and stir in the whipped cream with the mascarpone.
For the aspic of Moscow
400 gr. Muscat wine
80 gr.
16 grams of honey. Isinglass
Figs qb
Clean the figs, cut into slices and arrange them in the ring of steel (24 cm).
Heat the honey and melt the gelatin softened in water and squeezed together and Moscato. Mix well and pour over the slices of fig. Let cool and thicken in the fridge. For the caramelized figs
:
250 gr. Fig
60 gr.
20 grams of honey.
balsamic vinegar 4 oz. Isinglass
caramelized honey, add the figs to pieces, let thicken and add the vinegar balsamic vinegar, remove from heat and add the gelatin.
Honey Bath:
80 gr.
20 grams of honey. Maraschino
100 gr. Water
Heat all ingredients.
Arrange the figs in a circle and pour the aspic of Muscat. Once cooled pour half the mascarpone mousse, place the slices of sponge cake. Brush with honey bath. Arrange the caramelized figs, the remaining mousse and cover with other slice of pds and bathe them.
Put in the freezer. I've removed the night before and put in fridge.
Once inverted, decorated the edges with strips of toasted almonds.