Glaçage miroir pour entremets
Méthode simple pour un résultat brillantissime :) Faire bouillir 120g de crème, 15g de lait et 90g de sucre. Hors feu ajouter 30g de cacao poudre. Passer au chinois. Verser sur 30g de chocolat noir et ajouter 3g (sec) de gélatine (18g réhydratée). Glacer à 30°C. Ne jamais fouetter sinon il y aura des bulles. Toujours mélanger à la spatule.
Mango Chocolate Mousse Cake
This is the second cake I made for my Mom's birthday . At a German birthday party you usually can not have too many cakes. So, she even ...
Passion Fruit & White Chocolate Cheesecake - Great British Chefs
This white chocolate cheesecake recipe by Matthew Tomkinson is enhanced by adding passion fruit to a traditional white chocolate cheesecake recipe
White Chocolate - Raspberry Mousse Cakes
I made those little cakes for Valentine's Day. They have a very silky texture and every bite tastes like a kiss. My husband loves white...
Sweet As Gold
Sweet moment, enjoying the sun comfortably sit down in an armchair, strategically placed next to the window and writing this post… Sweet moment, chatting until late in the night with a friend…
Inoubliable Amour: Unforgettable love, I just can't forget you
It's a normal thing that happens to everyone (Ok, I know there are some very very lucky people in the world that never had their heart broken, but it's rare). Inoubliable Amour Chocolate, Berries and Kirsch entremets When I think about heart broken, I still believe that there are some things that we can't forget, it's in our memory and always be. Well, I'm in that mood too -*-. But for me I tried to let my thought sink into my cake, I couldn't stop thinking about making this cake. So, I…
L’Orange : An orange-scented chocolate and almond cake covered with a lacquer chocolate glaze. It is called L'Orange and I'm totally in love with
Caramel Glaze (for Elisir al caramello, that uses pear puree in the filling) Recipe in Italian. Make a dark caramel from 750 g sugar and 600 g glucose, then pour in 900 ml cream. Off heat add 40 g softened gelatin, then mix with immersion blender. Pour over 250 g chocolate, mix well and refrigerate 12 hours before using.