Thursday, October 22, 2009
Saturday, October 17, 2009
Can A Sore Throat Cause Toothache
The cold has officially arrived. The nostalgia of the holidays recently (recently? Really?) well spent ... A week in Provence in the Luberon ... what a paradise!
enchanting atmosphere, attention to detail and class ... For an unforgettable holiday, we recommend contacting a this gentle lady, the owner of the house with a past as a film actress ... 
Tuesday, October 6, 2009
Will A Genital Wart Burst?
Perlanera, or the chocolate mousse (with recipes!)
Promise kept! I rewrote the post with the recipe. To achieve Perlanera I reworked and combined recipes found on the web that I'm the source ... If the authors recognize me communicate! (Pierre Herme you too - see recipe Biscuit -, come around when you want ...)
find recipes to prepare the order and instructions to assemble them. Have fun!
creamy white chocolate and coffee
Promise kept! I rewrote the post with the recipe. To achieve Perlanera I reworked and combined recipes found on the web that I'm the source ... If the authors recognize me communicate! (Pierre Herme you too - see recipe Biscuit -, come around when you want ...) find recipes to prepare the order and instructions to assemble them. Have fun!
creamy white chocolate and coffee - 250 g cream 250 g fresh milk
- 100 g egg yolks 50 g sugar 10 g
- coffee beans / ground coffee
- 275 g white chocolate
- No. 1.5 sheets of gelatin
Grind coffee beans by reducing them to a coarse powder.
Add the powder to milk and cream then bring to a boil.
Pour through a strainer, the yolks mixed with sugar before.
back on the heat and thicken the custard up to 82/84 ° C.
Add the gelatine, previously soaked in cold water.
Melt the chocolate in a double boiler along with cream and emulsify using leccapentole so the consistency is smooth, shiny and elastic.
I poured the hot cream into the molds silicone mezzasfera form of small, I put everything in the freezer for 3 hours.
molleux Biscuit au chocolat (Pierre Hermé the Great!)
Add the powder to milk and cream then bring to a boil.
Pour through a strainer, the yolks mixed with sugar before.
back on the heat and thicken the custard up to 82/84 ° C.
Add the gelatine, previously soaked in cold water.
Melt the chocolate in a double boiler along with cream and emulsify using leccapentole so the consistency is smooth, shiny and elastic.
I poured the hot cream into the molds silicone mezzasfera form of small, I put everything in the freezer for 3 hours.
molleux Biscuit au chocolat (Pierre Hermé the Great!)
- 10 g chocolate 67%
- 310 g of butter cream
- 275 g caster sugar 250 g egg
- 90 g of flour
40 ° C. Melt the chocolate
Soften the butter, then place in planetary and mount it with sugar, add eggs one at a time. For the last meal.
Add the melted chocolate.
Roll out the dough on a baking sheet lined with parchment paper 30x40.
Bake at 170 ° C oven slightly open for 14 minutes.
You will obtain a kind of low BROWNIE.
Cool completely and store in refrigerator.
Once cold cut many records as there are molds to be filled. Board of choice for the base of the cake with a diameter smaller than the diaetro the mold (if the diameter of the base of your mold measuring 10 cm, produced biscuit discs of 8 cm).
Chocolate Mousse
Soften the butter, then place in planetary and mount it with sugar, add eggs one at a time. For the last meal.
Add the melted chocolate.
Roll out the dough on a baking sheet lined with parchment paper 30x40.
Bake at 170 ° C oven slightly open for 14 minutes.
You will obtain a kind of low BROWNIE.
Cool completely and store in refrigerator.
Once cold cut many records as there are molds to be filled. Board of choice for the base of the cake with a diameter smaller than the diaetro the mold (if the diameter of the base of your mold measuring 10 cm, produced biscuit discs of 8 cm).
Chocolate Mousse
- 125 g caster sugar 1 egg
- 5 egg yolks 330 g to 500 g of chocolate
- fresh cream
Preparation of pate à bombs to dissolve the sugar in very little water and bring to 118 ° C. Beat the eggs with a whisk and just begin to swell, bringing down the flush sugar cooked until it forms a mixture is light and very soft.
Melt chocolate and bring it to about 35 ° C. Combine the chocolate pate à bombe mix from top to bottom.
Semimontare the cream and stir gently to the compound earlier.
I have filled in 3 / 4 (using a dosagelato ) with the mousse made just 10 in silicone molds shaped mezzasfera great, I quote each mold in the heart of creamy white chocolate and coffee, I finally completed with the base of chocolate biscuit.
freezer for 4 / 5 hours.
Mirror Glaze
Melt chocolate and bring it to about 35 ° C. Combine the chocolate pate à bombe mix from top to bottom.
Semimontare the cream and stir gently to the compound earlier.
I have filled in 3 / 4 (using a dosagelato ) with the mousse made just 10 in silicone molds shaped mezzasfera great, I quote each mold in the heart of creamy white chocolate and coffee, I finally completed with the base of chocolate biscuit.
freezer for 4 / 5 hours.
Mirror Glaze
- water 175 g cream 150 g sugar 225 g
- Cocoa 75 g
- Isinglass 7.5 g
Bring to boiling water, cream , sugar and cocoa and boil for 8 / 10 minutes, arriving at 103/104 ° C.
to cool to a temperature of 50 ° c. Add the gelatine, previously soaked in cold water. Use at room temperature 40 ° c.
You can keep the icing in an airtight container and heat the quantity you need in the microwave or double boiler.
I have transformed the cups of mousse from the molds and I covered with the glaze warm. The discs you see in the fate of a small pastry rings are made from wafers montecatini .
to cool to a temperature of 50 ° c. Add the gelatine, previously soaked in cold water. Use at room temperature 40 ° c.
You can keep the icing in an airtight container and heat the quantity you need in the microwave or double boiler.
I have transformed the cups of mousse from the molds and I covered with the glaze warm. The discs you see in the fate of a small pastry rings are made from wafers montecatini .
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