Great for the filling without losing the typical characteristics of the butter cream which make it particularly indicated to make decorations with a piping bag, written, or to spread over the cakes before you cover them with fondant (pdz, plastic chocolate, etc).
- 150ml water
- 30gr sugar
- 1/2 tablespoon white vinegar
- 3 egg yolks
- 250gr butter
- 2-6 tablespoon limoncello (or rhum and other liqueur)
In a saucepan, bring to a boil the water with the sugar and the white vinegar (it helps prevent sugar crystallization).
In the meantime, pour it into a container the egg yolks.
We bring the mixture of sugar at 121-122°C and pour it still hot in the container with the egg yolks. We assemble at medium-high speed for at least 5 minutes.
Add the butter, softened and cut into cubes, and shake everything up. If we want to get a taste of more delicate, we can halve the amount of butter and add 125gr of margarine.
We can flavor to taste. In the video, we propose the addition of limoncello (2-6 tablespoons to your discretion).
We present one of the Sweet the most spectacular that we have made lately. The croque en bouche is apyramid of cream puffs cream bonded with the caramel and garnished with a caramel runny. Suitable for special occasions, extraordinary!
Watch our cream puff video recipe and make your wonderfull creation.
Time: 3 hours
Ingredients for the caramel:
– 100ml of water
– 400gr of caster sugar
– lemon juice
The Croque en bouche is realized by assembling, by means of caramel, a cone-shaped structure of cream puffs.
Then we made cream puffs in three different sizes that will be between them, starting from the puffs larger at the base, until you get to the smaller ones at the apex of the cone.
As you can see in the video, we created a paper cone from the oven supported by a bottle of mineral water. We brush the baking paper with oil seeds to facilitate the detachment of the card at the end of the creation of the Croque en bouche.
We have prepared the caramel, and we dipped the cream puff in the caramel is still very hot. Pr avoid burning the fingers, we recommend you carefully follow the steps in the video.
To realize correctly the dessert, it is important that the caramel is well fluid and then it will be necessary, occasionally, to warm again the caramel.
When we finish, and the caramel is well solidified, we will be able to lift the structure and remove the baking paper
Today we present some fantastic sweets: delicious apples.
To prepare you need: puff pastry, bread crumbs, apple, sugar and cinnamon. For the frosting: water, powdered sugar and lemon juice.
Don’t miss the step by step video with English subtitles.
Time: 1 hour
Ingredients for 16 servings:
– 1 package of puff pastry
– 2 apples
– 4 tablespoons of bread crumbs
– 8 teaspoons sugar
– 6 tablespoons of icing sugar
– 2 tablespoons of water
– lemon juice
Let’s start toasting the bread crumbs.
Divide the puff pastry into 16 squares, and pour a fourth of a spoon of bread crumbs in each square. The bread crumbs we support a slice of apple. Pour on the apple half a teaspoon of sugar and cinnamon to taste.
Join the four corners of the square (the dough is still fresh, it will paste easily) and leave only small openings to allow vapor released by the apple during cooking) to escape.
Bake in a static oven preheated to 200°C for about 15 minutes, then at 180°C until golden brown.
Meanwhile, prepare a glaze with water and powdered sugar and add juice of lemon to taste. Glassiamo the delicacies still warm but not hot. Thanks to the heat of the delights of the frosting is solidificherà in a few moments.
Hi, today we present a wonderfull step by step tutorial.
We have divided the video into three parts published together in this post. What do you think, do you like it?
For a birthday or another special event book cakes are a classic. In this tutorial we show you how to decorate with piping bag and whipped cream. We made the base using a special mould book shape, and then we covered with white cream our cake. Then we decorated the edges of the book with the whipped cream and the pages of the book with the floral decorations. The roses in sugar paste make the cake even more beautiful. Remember to add flowers in sugar paste only a few hours before eat the cake. The flowers must be dry (prepared at least 24/48 hours before) and, if possible, be isolated from the cream with butter cream (same colour of the cream).
Hi, here you are a trailer of our cake decorating playlist on Youtube.
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The Tiramisu is a dessert from Treviso, a city in the north of Italy. Very easy to make, is a sweet that is appreciated and sought after all over the world. Here is a variant portion of the classic dessert, to which we added dark chocolate flakes. Watch the video and make it yourself. Then let us know how it went, by inserting a comment at the end of the page.
- 5 egg yolks
- 150 grams of sugar
- 500ml of cream
- 500gr of mascarpone (italian cheese)
- Moka pot coffee
- Savoiardi bisquits
Mix sugar and egg yolks for about 5-6 minutes. Whip of cream in another bowl. Add mascarpone inside the egg yolks bowl. Mix gently with circular movements using a spatula or spoon. Then incorporate the whipped cream.
Put a bit of cream in a glass, soak the savoiardi in the coffee (without excess) and place savoiardi onto the cream. Put other cream onto the savoiardi and the bitter chocolate in flakes. Place another layer of savoiardi soaked in coffee and cover with another layer of cream. To end our tiramisu, sprinkle with bitter cocoa.
Let it for 4-5 hours (in a refrigerator) before serving.