New recipes

Tort Saint- Honore

Tort Saint- Honore


It took - In a bowl put flour, salt, butter cut into pieces and begin to knead gradually adding cold water until it becomes a homogeneous dough. Wrap in cling film and let cool.

Cabbage with cream -In a saucepan put water, oil and salt. Put it on the fire until it boils, when it starts to boil, add the flour all at once and mix until it comes off the walls of the pot, let it cool very well. We add eggs one by one, mixing well after each one, we put the composition in a posh.

Roll out the dough into a thin round sheet and place in a tray lined with baking paper, prick with a fork. On the edge we will make a thicker ring of choux pastry, put it in the preheated oven for about 30 minutes.

From the rest of the choux pastry we will make small donuts that we will bake on them for about 30 minutes

Cream - put the milk in a saucepan and bring to a boil. Mix the eggs with the sugar until they become like a cream, add the starch and mix well. After the milk has boiled, take the bowl off the heat and add it in a thin thread over the egg cream, stirring constantly. Pour the composition back into the pan and put it back on the fire until the cream thickens well. Let cool.

Assembly - inside the counter we will add cream, on top the donuts filled with cream and decorate as you like.

I mixed a little cream with jam and added on top to the vanilla cream.

Let cool a few hours before serving,


3. Fasting recipe & ndash for 2 servings

-400 ml soy milk, coconut milk or almond milk & ndash see the recipe here

-Ice coffee cubes-as desired

-sweetener (optional) & ndash sugar, honey, other sweetener

Put them all in a blender and mix very well until a frothy liquid results.

This recipe can be vegan, fasting, dietary, regular or keto. It's great. & # 128578

You can also add, according to your preference: hazelnuts, walnuts, almonds, raw or fried, caramel sauce-topping, chocolate, fruit, ice cream of any kind. Let your imagination run wild.

And a delicious coffee-frappe. & # 128578

You may also be interested in the profiterole recipe with ice cream, whipped cream and chocolate - you can see it here, as it was done in the confectioneries of the past.

Recipes with Gina Bradea & raquo Recipes & raquo Caffe frappe with ice cream or coffee cubes


Doboș Amber

The Carat Coverlux Amber ingredient used to make the decoration and the cream transforms this Romanian classic into a dessert with a noble, golden look and a fine taste of salted caramel.

A delicious classic

decoration: Carat Coverlux Amber, peanut, ganache (Whippak - Carat Coverlux Amber 1:2)

Method of preparation

For

9-10 min at 160 ° C. The countertops are cut to a Ø of 18 cm.

Cream for interior and exterior. For a cake with 6 countertops, Ø 18 cm.

Saint Honorè very fast

to Saint Honorè is a layer cake famous very beautiful, very greedy and very refined. This one we present to you is the quick and easy recipe (no cooking!) to prepare it at home with sponge cake and ready-made cupcakes. a holiday dessert perfect for making a great figure even if you have little time available or if you are little more than a beginner.

Follow our step-by-step tips by flipping through it step by step preparation.

Stuff the cupcakes. Fill in 2 dessert pockets (disposable) with half of the creams ready: fill half of the cupcake with the chocolate cream and half with the custard. Gradually place them on a wire rack.

Assemble the cake. Spread 1 disc of sponge cake with the remaining custard, put a second disc on top and spread it with the rest chocolate cream.

Decorate. Cover the layer of chocolate cream with the last disc of sponge cake, then cover the whole cake with a layer of fresh cream mounted, for safety, adding one stabilizer: spread it evenly on the edges of the cake. Sprinkle the latter with chocolate curls.

Completed. Arrange on the surface of the cake i stuffed cupcakes, alternating the flavors, put between them a tuft of whipped cream and decorated with others chocolate curls.

tasted. Transfer yours torch Saint Honorè in a dessert plate and store it in the refrigerator until now it is served on the table.


THE TREASURY OF FINE DESSERTS

Definitely for the carriage trade, this de luxe dessert cook book. In spite of which word of warning, any housewife seeking to have a piece of resistance to wind up that special dinner will find suggestions a-plenty. The "" gimmick "" for special notice is the set of eight basic recipe cards, which will accompany each book. These basic recipes are used recurrently throughout, and-being on cards- can be shifted promptly to the recipe you plan to use, whether that be pie, cream puff, puff paste, biscuit, icing or whatever the specific recipe stems from. With these as "" starters "", the cook book goes on to French pastrics, Petit Fours, fruit and nut desserts, custards and souffles, pancakes, frozen desserts, sweet sauces, cookies, "" quick ones "", coffee cakes, exotic fruits, festive drinks, and dessert wines. There are some hard to find items such as chess pie, shoofly pie, torte Saint-Honore, raised brioche, and so on. One wishes now and again that national origins were more consistently indicated, that some of the tricks of the cordon bleu cook were hinted, but in the main it is a super-cook-book, in its field. Though occasionally down to earth items are exalted (prunes for example), mainly it is on a high level. And definitely not intended for areas where local option is the rule.


Cedric Grolet and the avant-garde confectionery

At only 31 years old, Cedric Grolet runs the confectionery of the luxurious Meurice Hotel in Paris and has just been named "Best Confectioner of 2016". He loves confectionery with "C", and all his desserts are invariably inspired by the seasonality of the seasons. His creative work simultaneously focuses on revisiting classic desserts, creating modern desserts and predictions, just like a fashion designer, permanently connected to trends and eager to create new ones.

Cedric Grolet was born in Firminy, a village in France, in the Loire region. Like many other famous confectioners, Cedric Grolet discovered his passion for the art of cooking at an extremely young age. At the age of 12, he stepped for the first time in the kitchen of his grandparents' hotel in Loire, where he used to spend all his holidays, and at the age of 14, self-taught, he was already specialized in confectionery. His love for confectionery suddenly "hit" him. One day, when he was picking strawberries, he had a revelation that he could be a very good confectioner. "Confectionery is a passion that I discovered myself. I made cakes from everything and from nothing ", Cedric tells about the beginning of his career. After a period in which he experimented and successfully completed his studies, he decided that, in order to evolve, he must take the road to Paris. That's how he got to Fauchon, where he spent the first three months creating only macarons, and then to do research and development, under the wing of the great confectioner Chef Benoît Couvrand. After five years at Fauchon, Grolet joined Camille Lesecq's team at the Hotel Meurice, as a Confectioner Chef.

Over time, Cedric Grolet knew how to "steal" something from every mentor he had: from Cristophe Adam he learned everything about the creative process behind sophisticated desserts, from Benoit Couvrant he learned how to organize in the lab, and from Camille Lesecq & # 8211 how to play with flavors. Alain Ducasse is another great confectioner who helped the young Cedric grow up: “You evolve without wanting to be in his presence. Observing his style, focused on fresh ingredients and original flavors, helped me expand my knowledge. In fact, his favorite confectionery book is "Fauchon", by Christophe Adam: "I really like books whose photos induce a strong desire to taste the dishes."

Luxury dessert collection

A successful dessert is a very balanced combination of shape and background. One without the other is not possible to achieve the confectioner's goal - to arouse emotions among those who taste his creations. "Aesthetics are very important to me. It is what creates the desire ", Grolet declares in an interview, on the occasion of the presentation of his dessert collection from autumn 2015. His dishes also keep a balance between flavors and colors, Cedric becoming famous for reinventing the classic French cakes Paris- Brest, Saint-Honoré, Lemon Tart, Lightning or Strawberry Tartlet.

Each Cedric dessert is imagined, drawn, revised and inspired by the surrounding world. The fact that the most used instrument in the laboratory is for Grolet the pen should not surprise us anymore. Not the other way around, but he can't let all the things that go through his head or that he observes at that moment get lost & # 8211 don't know how he can miss a great dessert. "My most trusted ally in the kitchen is the pen. Why? Because I write down everything that inspires me. And of course, I use it to sketch desserts as I create them. " Just like a fashion designer.

If the pen is the most used tool, refined sugar is the least used in the confectioner's laboratory. Although it may seem atypical, given that we are talking about a confectioner, Godret prefers light desserts and believes that too much sweet can "cannibalize" the rest of the flavors. Thus, it aligns with world trends in confectionery, according to which sugar should be just an accessory, and the primary flavors - cocoa, vanilla - should take precedence in their entirety.

Dessert at 5 o'clock

The confectioner's current job, Hotel Meurice, served as the home for the famous painter Salvador Dali, for 30 years, and is now considered the "hotel of kings." His restaurant, named after the famous Spanish painter and holder of two Michelin stars, transforms as the hours pass, from breakfast to a dynamic restaurant at noon, so that in the afternoon it becomes a tea room. Tea time offered here is an experience in itself, being considered by critics the best in all of Paris. Over time, not only tourists eager to try new things, but also Hollywood stars have enjoyed this tasteful journey.

Because a good tea goes very well with a sophisticated dessert, in the menu offer Tea Time there are some of Grolet's most spectacular desserts. Its most famous cake is Citron Vert, which impresses both visually and tastefully. A lime mousse wrapped in white chocolate, Citron Vert is a clear example of how you can turn a fruit into a real delicacy. Another star dish is the Saint-Honoré honey cake, also considered the "wonder of tea time". Invented in 1847, the famous puff pastry was modernly reinterpreted by Cedric. Cedric doesn't stop here, he has big plans. He is now working on his first book, the subject of which is currently kept secret, and dreams of opening his own confectionery.


Saint-Honore Cake - Recipes

PIE CRUST FOR THE BASE
2 cups flour
1 teaspoon salt
3/4 cup cold butter, cut into pieces
2 tablespoons sugar
5 tablespoons cold water

In a food processor, Process on pulse, flour, salt, butter, and sugar to mix. Add water. pulse to blend.
Roll out dough 10 inches in diameter and transfer to a baking sheet. Refrigerate.

CREAM PUFF DOUGH
1 cup water
1/2 cup butter
1 cup flour
4 large eggs

Preheat oven to 350 degrees.
Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once.
Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs thoroughly, one by one.
Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube.
Brush the prepared pastry with egg glaze and pipe a circle of cream puff dough around the edge of pastry. Pipe a second circle inside and touching the first.
Then pipe a 1-inch mound of the cream puff into the center of the base. Bake until puffed, golden brown and dry. Let cool on rack. On a second sheet pan, pipe the remaining cream puff dough into 1-inch mounds about 2 inches apart. Brush with egg glaze. Bake until puffs have doubled and are golden brown and firm to touch. Transfer puffs to rack and let cool.
CARAMEL
3/4 cup sugar
1/3 cup water

Combine sugar and water in a small saucepan, and bring to a boil over low heat.
Boil until mixture turns into a golden caramel color.

TO ASSEMBLE CAKE:
Dip the top of each pastry puffs into caramel. Let cool on rack, then dip the bottom sides and attach them to the edge of the pastry ring base about & frac34 inch apart.

THE FILLING:
Originally, it was filled with Chantilly cream, or a pastry cream with Italian meringue. Below is a filling of pastry cream with gelatin and egg whites, called

CHIBOUST PASTRY CREAM
1 gelatin unflavored envelope
2 tablespoons water
1/2 cup sugar
4 egg yolks
1/4 cup flour
1 cup milk
4 egg whites
1/4 teaspoon cream of tartar

Dissolve the gelatin in water and let stand for 5 minutes. In a mixing bowl, whisk sugar and egg yolks till thick and creamy. Mix in the flour. Boil the milk and gradually pour over the egg mixture. Pour mixture into a heavy-bottom sauce pan.
Whisk over medium heat until thick. Transfer to a bowl and mix in the softened gelatin.
Beat the egg whites with cream of tartar until stiff peaks form. Stir 1/3 of the egg whites into the hot pastry cream with a whisk, then fold into the rest.
Fit a pastry tube with a medium star tip and fill with the pastry cream. Pipe the cream decoratively over the bottom of pastry ring. Then pipe a large rosette of cream between each cream puffs. Chill before serving.

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.


The cake is baked step by step

The combination of diplomat cream, fruit and whipped cream is both. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. In this way the butter from the vanilla cream will harden, as well as the ganache. If you want, you can decorate it with fruit, chocolate flakes or even walnuts. If you are out of ideas, we recommend you try the vanilla cream cake recipe. It's easy to prepare and guests will be delighted. Do it according to this simple recipe and you will not fail. Eclair cake with vanilla cream and burnt sugar Gâteau Saint Honoré.

Cake sheets with tender walnuts and fine step-by-step recipe. This makes them suitable with all kinds of creams, from chocolate to caramel, vanilla cream, or, why not, a simple cream of mascarpone with cream. I propose a recipe for cake with strawberries, vanilla cream and. It's a kind of "spoon" and I was skeptical on first use 5 years ago, but by. It's almost the same so you don't have to change the recipe. Bake the meringue in the same way as the poppy leaves, in the same tray and at the same temperature.

Cakes & # 8211 cakes & # 8211 urban flavor cookies. Place the pandispan top on top and then the remaining cream.


Sweets and desserts

On this page you will find a wide range of recipes for desserts, traditional or spoonful, cakes, fried cakes and small pastries.
Dessert is the main course of any lunch or dinner but it also shows itself well at breakfast, snacks and buffets. in short, on any occasion. Few people do not like desserts and very few know how to resist the temptation to taste them.
In fact, many skip some courses in order not to give up him, the dessert, the prince of menus.


Saint Honoré Patisserie & # 8211 Kazuo Felders Lecture 79 Saint Honore Torte

Saint Honoré Patisserie & # 8211 Kazuo Felders Lecture 79 Saint Honore Torte. Once again, I'm tackling a great classic of French pastry: From wikimedia commons, the free media repository.

St Honore Debic

Book a table l & # 039elysee saint honoré, bet on tripadvisor: It consists of puff pastry, sometimes broken, cabbage paste, and custard. The company patisserie saint honore is located at 8 rue saint julien 81000 albi. See 167 reviews on l & # 039elysee saint honoré, rated 4 205 rue du faubourg saint honoré 27 avenue hoche, 75008 paris france. Made of puff pastry or broken, the honored saint is surrounded by small cabbages with cream and topped with whipped cream. She specializes in albi (tarn) pastry in the southern Pyrenees region. Saint honoré patisserie #moneypullingcake for orders and inquiries, please send us a private message here at facebook or call / text 09226159800. Un fond de pâte feuilletée, garni de pâte à. Clayton panama city panama panama. See reviews on this video.

From wikimedia commons, the free media repository.

A bottom of puff pastry, topped with.

Between puff pastry, cabbage paste, cream. Again, I'm attacking a great classic of French pastry: Read the review and see more photos here: See the reviews on this video. Made of puff pastry or broken, the honored saint is surrounded by small cabbages with cream and topped with whipped cream. Book a table l & # 039elysee saint honoré, paris on tripadvisor: 73 reviews by visitors and 20 detailed photos. Holy pastry cabbage honored to garnish. Add 75 g of butter cut into small pieces and mix quickly from the ends.

Between puff pastry, cabbage paste, cream.

Holy pastry cabbage honored to garnish.

See 167 reviews for l & # 039elysee saint honoré, rated 4 205 rue du faubourg saint honoré 27 avenue hoche, 75008 paris france.

73 reviews by visitors and 20 detailed photos.

Patisserie saint honore is a food production company based out of 8 rue saint julien, albi, france.

Pour the 150 g of supreme francine flour into a terrine.

It consists of puff pastry, sometimes broken, cabbage paste, and custard.

See 167 reviews for l & # 039elysee saint honoré, rated 4 205 rue du faubourg saint honoré 27 avenue hoche, 75008 paris france.

It consists of puff pastry, sometimes broken, cabbage paste, and custard.

Made of puff pastry or broken, the honored saint is surrounded by small cabbages with cream and topped with whipped cream.

From wikimedia commons, the free media repository.

See 167 reviews for l & # 039elysee saint honoré, rated 4 205 rue du faubourg saint honoré 27 avenue hoche, 75008 paris france.

See 167 reviews for l & # 039elysee saint honoré, rated 4 205 rue du faubourg saint honoré 27 avenue hoche, 75008 paris france.

Chocolate chip cookies.

Once again, I'm tackling a great classic of French pastry:

It is then topped with caramel, and chiboust cream.

Our donuts are also 100% made from scratch.

Chocolate and zucchini cake.

Add 75 g of butter cut into small pieces and mix quickly from the ends.

Pour the 150 g of supreme francine flour into a terrine.

Made of puff pastry or broken, the honored saint is surrounded by small cabbages with cream and topped with whipped cream.

Jump to navigation jump to search.

From wikimedia commons, the free media repository.

Saint honoré (pastry) for the homonymous articles, see saint honoré.

Chocolate and zucchini cake.

A bottom of puff pastry, topped with.

Clayton panama city panama panama.

Made of puff pastry or broken, the honored saint is surrounded by small cabbages with cream and topped with whipped cream.

Between puff pastry, cabbage paste, cream.

Read the review and see more photos here:

Patisserie saint honore is a food production company based out of 8 rue saint julien, albi, france.

Add 75 g of butter cut into small pieces and mix quickly from the ends.


Video: Torta Saint Honoré