تسلمي عزيزتي كنانة انت و باقي الأخوات و يعافيكم يارررب على الموضوع الحلووو
وياريت تكملي متابعينك عزيزتي
مشكووورة :26:
وياريت تكملي متابعينك عزيزتي
مشكووورة :26:
NOORAM
•
عزيزتي كنانة عندي هاي الوصفة ممكن اترجمينها لو تكرمتي
Blackcurrant dome
Ingredients
1/ Cream Cheese Mousse
350 g caster sugar
90 g water
180 g egg yolks
36 g gelatine in sheets
1 kg Elle & Vire Cream Cheese
1.2 kg whipped cream (1 liter Elle & Vire Whipped Cream with 80g icing sugar and 5g liquid vanilla)
100 g lemon juice
2/ Blackcurrant Cream
375 g blackcurrant purée
135 g Elle & Vire Whipping Cream
130 g caster sugar
32 g corn starch
50 g Mycryo cacao butter
3/ Breton Short Crust
250 g Elle & Vire Gourmet Butter
120 g icing sugar
1 pinch of salt
40 g eggs
140 g ground almonds
260 g flour
Realization
1/ Cream Cheese Mousse
Heat the sugar and water to 121°C. Pour over the egg yolks while whipping at high speed. Cool at speed 2. When it is almost cool, add the gelatine dissolved in a bain marie. Add the Elle & Vire Cream Cheese, the whipped cream and the lemon juice.
2/ Blackcurrant Cream
Heat the blackcurrant purée and the Elle & Vire Whipping Cream to 40°C. Add the sugar and corn starch and boil. Remove from heat and add the cacao butter. Mix and pour into 3 cm diameter “petits fours” Flexipans and freeze.
3/ Breton Short Crust
Cream the icing sugar into the butter. Add the salt, eggs, then the ground almonds and flour. Chill then roll out to a thickness of 2 mm. Cut out 9 cm circles. Egg wash twice with egg yolk and bake in 160°C for 10 to 12 minutes in a ventilated oven with the key open.
Decoration
1 – Fill a Maguerite Flexipan half-way with the cream cheese mousse.
2 – Place a round of blackcurrant cream on top. Top with more mousse, smooth and freeze.
3 – Place on the Breton short crust.
4 – Spread with a spray gun ivory velours.
5 – Blackcurrants with neutral coating.
Blackcurrant dome
Ingredients
1/ Cream Cheese Mousse
350 g caster sugar
90 g water
180 g egg yolks
36 g gelatine in sheets
1 kg Elle & Vire Cream Cheese
1.2 kg whipped cream (1 liter Elle & Vire Whipped Cream with 80g icing sugar and 5g liquid vanilla)
100 g lemon juice
2/ Blackcurrant Cream
375 g blackcurrant purée
135 g Elle & Vire Whipping Cream
130 g caster sugar
32 g corn starch
50 g Mycryo cacao butter
3/ Breton Short Crust
250 g Elle & Vire Gourmet Butter
120 g icing sugar
1 pinch of salt
40 g eggs
140 g ground almonds
260 g flour
Realization
1/ Cream Cheese Mousse
Heat the sugar and water to 121°C. Pour over the egg yolks while whipping at high speed. Cool at speed 2. When it is almost cool, add the gelatine dissolved in a bain marie. Add the Elle & Vire Cream Cheese, the whipped cream and the lemon juice.
2/ Blackcurrant Cream
Heat the blackcurrant purée and the Elle & Vire Whipping Cream to 40°C. Add the sugar and corn starch and boil. Remove from heat and add the cacao butter. Mix and pour into 3 cm diameter “petits fours” Flexipans and freeze.
3/ Breton Short Crust
Cream the icing sugar into the butter. Add the salt, eggs, then the ground almonds and flour. Chill then roll out to a thickness of 2 mm. Cut out 9 cm circles. Egg wash twice with egg yolk and bake in 160°C for 10 to 12 minutes in a ventilated oven with the key open.
Decoration
1 – Fill a Maguerite Flexipan half-way with the cream cheese mousse.
2 – Place a round of blackcurrant cream on top. Top with more mousse, smooth and freeze.
3 – Place on the Breton short crust.
4 – Spread with a spray gun ivory velours.
5 – Blackcurrants with neutral coating.
الصفحة الأخيرة
وينج أخت كنانة ليش ما تابعتي الموضوع نحن بانتظارك