Desserts (patisserie) recipes
Put one slice of cake bottom of a springform. Soak isinglass in cold water. Mix brandy, walnuts and powdered sugar in a saucepan and heat slowly to 37 degrees. Whip the cream into whipped cream. Mix the macerate isinglass in the warm (not too hot) cognac blend
Chocolate chopped and mixed with butter and sugar. This is melted over a water bath. The mixture is cooled. Add flour and baking powder. Finally the eggs in the tubes, one at a time. (the dough seems very liquid, but that it must be) Bake at 170 in 20 min.
Whip the cream with chocolate powder until it is stiff.
Mix the banana slices in the 3/4 of cream-chocolate and favor it at the bottoms.
Advantage the last quarter on top of the layer cake.
For the cream admissible avocadokød, lemon juice, powdered sugar and vanilla in food processor. Run for it is mashing. Pour the cream in and run for it is whipped into a light cream. Season to taste with sugar and lemon. Take the finest berries from to decorat
Purer strawberries and add cheasy yogurt (possibly add a little less or more yogurt). Butter pure on the 1. Pie bottom. Cut pineapple, banana and peaches into slices. Whip the cream, add 100 ml. cheasy yogurt and possibly. a little vanilla sugar. Lay the banan
Alternative to homemade bottoms: 3 of craft the bakery's best chokolagkagebunde.
If you want to bake the bottoms even: Skil yolks and whites. Stir egg yolks white with icing sugar. Smut tonsils in boiled water and chop them finely and add to the egg mixture
Heat oven up to 225 °.
Butter 3 pieces of baking paper with fat and spray them with water. Thaw the dough and roll it out on a lightly floured board. Cut the 3 round bottoms out (ca. 20 cm.). Place the bottoms on Neapolitan bagepapieret and behind each bott
The cherries be in Rome for a few hours.
Cream: Chocolate melted and cooled slightly. The cream whipped stiff. 1/3 of the whipped cream into the chocolate. Chokofløden reversed in the remaining whipped cream.
2 Chokolagkagebunde soaked with rum from the
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