Kaloria

[...] Kouign Amann is a caramelised cake from Paris, which is as far as i know a new invention. I found it on one [...]

[...] Blond is all its own. The recipe yields approximately 1,7 lb. Ingredients 133 g – 2/3 cup sugar 250 g – 1 cup whole milk 5 large egg yolks 224 g – 8 oz. white chocolate, finely [...]

[...] powder 1 tsp. baking soda 1/2 tsp. salt zest of 1 lime 1/4 tsp. nutmeg 6 tbsp. soft butter 1/2 cup sugar 2 eggs, room temperature 1/2 cup buttermilk (or 1/2 cup milk+1 tbsp lime juice) 1 cup mixed [...]

[...] or vanilla ice cream . Enjoy! Yields an 8,5 ich cake, enough for 8-10 servings. Caramel sauce 1 cup sugar 2 tablespoons corn syrup 1/4 cup water 1/2 cup cream (hot) 2 tablespoons butter, room [...]

[...] caramel sauce. I hope you have fun with baking your Gateau Marcel. Passion Caramel Sauce 1 cup sugar 3 tbsp corn syrup 1/4 cup water 1/2 cup passionfruit puré (warm) 1/3 cup heavy cream ( [...]

[...] to 20 pcs. depending on what size you want. Cake Truffles  700 g – 25 oz. of chocolate cake (eg marble cake, etc.) approx. 5 tbsp. raspberry jam approx. 5 tsp. rum essence (or to [...]

[...] , I also think you will like these recipes: Caramel Gateau Marcel (the world’s best chocolate cake), Banana muffins w. caramel, banana brownie w. caramel or maybe pistachio macarons. Happy [...]

[...] , but it is without no doubt that i prefer the apricot marmelade. But in my oppinion the chocolate cake is a lot better with caramel sauce than with marmelade, so it is definitely worth making [...]

[...] Method: 1. Chop the chocolate finely and put it into a medium bowl. 2. Boil the cream in a small saucepan. As soon as the cream bubbles, pour it over the chocolate. 3. Let chocolate and cream rest [...]

[...] 1 tsp. cream of tatar Red food color Method: 1. Mix the sugar and raspberry puré in a small saucepan and boil it to 115°C/239°F. 2. Whip the eggwhites with the cream of tatar until soft [...]

[...] pinch of salt 500 ml – 2 cups heavy cream 38% Method: 1. Add sugar, salt and milk in a small saucepan and warm it up. 2. Put the egg yolks in a medium bowl and whisk them gently. 3. Add the hot [...]

[...] oven. Lime glaze 1/4 cup lime juice 1/3 cup sugar Method: 1. Mix lime juice and sugar in a small saucepan and heat it until the sugar has dissolved. 2. Keep the syrup luke warm until the cake is done [...]

[...] . 3 tablespoons melted butter (to grease the bowl and dripping before baking) Method: In a medium bowl dissolved water, yeast and a pinch of sugar. Stir lightly and set it aside for 10 minutes until [...]

[...] : 1. Add sugar, salt and milk in a small saucepan and warm it up. 2. Put the egg yolks in a medium bowl and whisk them gently. 3. Add the hot milk to the egg yolks in a thin stream with constant [...]

[...] 38% 55 g – 1/2 stick soft butter Method: 1. Chop the chocolate finely and put it into a medium bowl. 2. Boil the cream in a small saucepan. As soon as the cream bubbles, pour it over the [...]

[...] . Set the crumble in the refrigerator while you make the base. Combine butter and sugar in a medium bowl and whip it until it is light and airy. Add the egg and beat until combined. Fold the flour in [...]

[...] the recipe as much as I do. Enjoy Provides approx. 50 macarons Salt Caramel Filling 250 g of heavy cream 38% 350 g caster sugar 10 g Fleur de sel 350 g butter Method: Cut your butter into small cubes. [...]

[...] yolks 224 g – 8 oz. white chocolate, finely chopped 1 pinch of salt 500 ml – 2 cups heavy cream 38% Method: 1. Add sugar, salt and milk in a small saucepan and warm it up. 2. Put the egg [...]

[...] . Chocolate Ganache 224 g – 8 oz chocolate 55%, finely chopped 250 g – 1 cup of heavy cream 38% 55 g – 1/2 stick soft butter Method: 1. Chop the chocolate finely and put it into a [...]

[...] 1 cup sugar 3 tbsp corn syrup 1/4 cup water 1/2 cup passionfruit puré (warm) 1/3 cup heavy cream (warm) 2 tbsp butter, room temperature Grains of 1/2 vanilla pod Method: Heat the sugar, syrup [...]

[...] , at room temperature ½ cup – 100 g granulated sugar 2 cups – 200 g all-purpose flour 1/8 teaspoon kosher salt Method: 1. Cream the butter & sugar until fluffy and [...]

[...] , at room temperature ½ cup – 100 g granulated sugar 2 cups – 200 g all-purpose flour 1/8 teaspoon kosher salt Method: 1. Cream the butter & sugar until fluffy and [...]

[...] the batter. Preheat the oven to 175°C/350°F. Berry cake 1 1/2 cup – 150 g all-purpose flour 2 tbsp. corn meal 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt zest of 1 lime 1/4 [...]

[...] I LOVE caramel and I love macarons even more. Therefore, salted caramel macarons is one of the best things in my life. When I first tasted Katrines macarons with salted [...]

[...] bowl and whisk them gently. 3. Add the hot milk to the egg yolks in a thin stream with constant whipping. 4. Return it to the pan and heat it up, stirring constantly over low heat. 5. Chop the [...]

[...] . When the syrup reaches 117°C/243°F pour it in the eggwhites in a thin stream under constant whipping. 5. Whip the meringue to hard peaks and pipe it on the lemon bars. TIP: If you are gonna [...]

[...] amber color. Remove immediately from the heat. Pour a little of the cream at a time with constant whipping. Stir until the candy is completely smooth. Are there any lumps, then give it gently heat [...]

[...] from the heat. Pour the passionfruit cream a little at a time into the caramel with constant whipping. Stir until the caramel is completely smooth. Are there any lumps, then give it a little [...]