Guzhero with three kinds of cheese.

Guzhero with three kinds of cheese.

Guzhero with three kinds of cheese.

Delicious custard buns with cheese, referred to in French Guzhero, prepared with three kinds of cheese. Hot items are good as a main meal, although as they are also delicious canapés.

We will need these ingredients:

100 g of hard cheese
a pinch of salt
75 g butter
150 g flour
4 eggs
thyme sprigs for decoration.

Utensil:

paper
pastry bag with a medium nozzle-rosettes
baking trays lined with baking paper.

Guzhero with three kinds of cheese.

Cooking method:

1 On a fine grater chop the cheese and mix thoroughly. In a pan pour 250 ml of water, add a little salt. Butter cut into cubes, dip in the water and let the mixture boil. Now you can remove from the heat.

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Cake with salted caramel.

Cake with salted caramel.

Cake with salted caramel.

Cake with salted caramel. Easy baking recipes.

Sweet cake and salted caramel - contrasting and unusual! This original dessert traditionally prepared in Austria and France. Although, at first glance, a strange combination, we get incredibly delicious cake with spicy caramel.

The cake can be cooked with the traditional caramel, but with the usual caramel is very easy to overdo it and make desserts too sugary, salty caramel helps to ensure that the taste of the cake has become more balanced, deeper and more interesting.

By the way, the unusual caramel - versatile and well suited to pancakes, ice cream, waffles, biscuits and pastries. Try and share your impressions!

For the cake, we need:

500 g flour;
600 g of sugar;
100 g of cocoa;
3 h. L. soda;
2 h. L. salt;
4 eggs;
120 g butter;
120 ml of olive oil;
560 ml of milk;
2 h. L. 6% vinegar.

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Cupcake with cumin.

Cupcake with cumin.

Cupcake with cumin.

Cupcake with cumin. Cupcake with caraway seeds in a sugar glaze.

Classic cake, flavored with cumin and nutmeg - traditional pastries, love is not one generation. We decided to make a cake even more attractive, watering it with confectioner's sugar.

We will need these ingredients:

For the cake:

175 g butter (softened);
175 g of finely crystalline sugar;
3 eggs;
225 g flour 1 1/2 hours. L. baking powder;
Article 2-3. l. Cumin seeds (to taste);
1 / 4-1 / 2 hours. L. freshly grated nutmeg (to taste);
2 tbsp. l. milk.

Cupcake with cumin.

For the glaze:

50g caster sugar.
1-2 h. L. water or lemon juice.

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How to make shu dough.

How to make shu dough.

How to make shu dough.

How to make shu dough. Shu dough, or custard, is a real classic of confectionery. The exact date of the invention of the recipe and its author is unknown, but no doubt the shu was invented in France.

Most likely - at the royal court. At first they used shu for making cakes, and then small cakes were made from it.

Over time, the dough was called "choux" (choux), which in French means "cabbage" - round billets for cakes made from it, really form a bit like kochanchiki.

Nowadays, there are a lot of recipes using a custard batter: it's not only all the favorite eclairs and profiteroles, but also the Spanish churries (they are deep-fried for their preparation), and some varieties of Austrian dumplings (for them, cheese gushers and many other delicious dishes.

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Cakes Paris — Brest.

Cakes Paris - Brest.

French cuisine. Cakes Paris - Brest.

Cakes Paris - Brest. This recipe uses almond pasta with vanilla cream as a filling. I think the classic recipe is very successful and it can be adapted depending on the season. Spring version can be a light vanilla cream with fresh berries.

The top part of these cakes I like to cover with chocolate ganache. Another option is to sprinkle the custard with sponge cake before baking. Personally, I'm a fan of this dessert, because you can give it any taste depending on your preferences and the season - light or rich.

We need the following ingredients:

• 1/2 portion of the basic shu test
• 1 1/2 tbsp. l. Sahara

For almond paste:

• 1 cup of flour
• 90 g of butter, softened
• 1/3 cup of sugar
• 2 tablespoons almond flour

For pastry cream:

• 3 glasses of milk
• 6 yolks
• 2/3 cups of sugar
• 1/3 cup cornstarch
• 1 tsp. vanilla extract or vanilla pod paste.

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