Honey
Cuisines of the world Salads and starters Soups Meat Poultry Fish and seafood dishes of vegetables pasta dishes Pancakes and pancakes Sweet pastry Savory pastries Cakes Desserts Home blank Drinks Sauces
In my life, this is the third honey cake I've ever done. "Russian Classics" is not very much attracted me, because curing green olives I know that I can get in the end - not only that calorie bomb, so still and wild sweet dessert. Accustomed to their already well-balanced sweetness and cakes, each time re-encounter with our historical desserts, I have a collision confusing.
The first time I was engaged in preparing the most, that neither is a classic version of the cake, it was in Paris (oddly enough). My good friend Nicolas Piero asked to teach him to cook this "national Russian honey cake." Digging in the archives of my grandmother curing green olives I had certainly found. We cooked dough, cooked four o'clock condensed milk, sour cream was replaced on the overseas' creme fraiche curing green olives ", rolled cakes bottle of vodka" Absolut "(where she rented a French apartment - another story murky), baked on a single available in our small silicone mat cakes and mounted everything in the pan. The cake turned out beautifully soft (knife entered as in oil), aromatic so much that opening the refrigerator, apartment in a moment filled with the smell of "Honey", which with what is no longer confused.
But when we tried ... oh, how sweet! Honey, condensed milk and sugar. That's practically the only thing that we felt. It was then that we came up with our napkins new version, Russian-French, which then have realized curing green olives in our joint master class in Moscow. "Honey" has turned out very-very, honestly! We Nicolas managed to feel so fine balance of sweet, with a delicate honey and vanilla, which is better, it seems, no longer do. Laconic, with a slight honey train, classic Russian honey custard shortcakes and French high technology assembly and decoration. Composition receive the following: cake "Honey" krokant crunchy with almonds and honey, honey cream, light vanilla cream.
Today we'll curing green olives talk about a few other cake, which currently curing green olives is one of my favorites. Perfectly balanced - soft, tender, flavorful, with subtle notes of honey and moderately sweet. But, just warning you - to tinker with it have no less than any other recipe by Pierre Hermé. Behind the apparent simplicity of appearance (there is, in fact, honey cakes and cream all), you'll need a few hours of continuous operation.
Garnish with you at will, though to make it simple - sprinkled of honey cakes, even use my idea - a drop of soft caramel, chocolate squares with fleur de sel and macarons.
1. Sour cream. Simply stunning curing green olives cream Chef Nicholas Sarychev. Sour cream is cooked with sugar and a half-hour. It does not separate! It is important to its pre weigh in gauze for the night. Plus cooking in a water bath, stirring curing green olives frequently. After an hour and a half of your cream silky, soft, medium curing green olives thickness and of the corolla are traces on the surface. curing green olives
2. Honey cakes. The dough is cooked in the same hour in a water bath. With it harder - sticky, stubborn, stubborn dough. As a "quencher" soda I added lemon juice, vinegar instead of the usual, which gave another very interesting shade of cake.
Sour cream place on gauze that either hang at night over the sink (bowl) or cheesecloth, place in a colander and put on top of the press (for 2-3 hours). Periodically through cheesecloth need to wring a little sour cream, that came as much of the liquid.
I had a big pan on it I set a colander so that the water is half covered it, and has already established a saucepan on top with sour cream. Stirring occasionally, curing green olives cook your cream at low boil water about 60-90 minutes. The cream should be soft, uniform, just change the color of the side light caramel color.
Lightly beat eggs with sugar, so they lost their texture. Put in a deep pot, add the honey, slaked soda, melted butter and the flour all at once. Stir with a wooden curing green olives spatula.
Place the pan in a water bath and periodically stirring, cook about 40-60 minutes. Be careful not to leave the dough for a long time because it begins to "brew" and at the bottom will be formed lumps.
The most convenient way to do it with gloves, because the dough is very hot. Take a small amount of your choux pastry and honey, often wetting hands as thin as possible on the spread curing green olives of its opposite, the laid parchment paper. The layer should be as thin and almost translucent. In the oven, it will rise by 3-4 times! It is difficult to do, right
Cuisines of the world Salads and starters Soups Meat Poultry Fish and seafood dishes of vegetables pasta dishes Pancakes and pancakes Sweet pastry Savory pastries Cakes Desserts Home blank Drinks Sauces
In my life, this is the third honey cake I've ever done. "Russian Classics" is not very much attracted me, because curing green olives I know that I can get in the end - not only that calorie bomb, so still and wild sweet dessert. Accustomed to their already well-balanced sweetness and cakes, each time re-encounter with our historical desserts, I have a collision confusing.
The first time I was engaged in preparing the most, that neither is a classic version of the cake, it was in Paris (oddly enough). My good friend Nicolas Piero asked to teach him to cook this "national Russian honey cake." Digging in the archives of my grandmother curing green olives I had certainly found. We cooked dough, cooked four o'clock condensed milk, sour cream was replaced on the overseas' creme fraiche curing green olives ", rolled cakes bottle of vodka" Absolut "(where she rented a French apartment - another story murky), baked on a single available in our small silicone mat cakes and mounted everything in the pan. The cake turned out beautifully soft (knife entered as in oil), aromatic so much that opening the refrigerator, apartment in a moment filled with the smell of "Honey", which with what is no longer confused.
But when we tried ... oh, how sweet! Honey, condensed milk and sugar. That's practically the only thing that we felt. It was then that we came up with our napkins new version, Russian-French, which then have realized curing green olives in our joint master class in Moscow. "Honey" has turned out very-very, honestly! We Nicolas managed to feel so fine balance of sweet, with a delicate honey and vanilla, which is better, it seems, no longer do. Laconic, with a slight honey train, classic Russian honey custard shortcakes and French high technology assembly and decoration. Composition receive the following: cake "Honey" krokant crunchy with almonds and honey, honey cream, light vanilla cream.
Today we'll curing green olives talk about a few other cake, which currently curing green olives is one of my favorites. Perfectly balanced - soft, tender, flavorful, with subtle notes of honey and moderately sweet. But, just warning you - to tinker with it have no less than any other recipe by Pierre Hermé. Behind the apparent simplicity of appearance (there is, in fact, honey cakes and cream all), you'll need a few hours of continuous operation.
Garnish with you at will, though to make it simple - sprinkled of honey cakes, even use my idea - a drop of soft caramel, chocolate squares with fleur de sel and macarons.
1. Sour cream. Simply stunning curing green olives cream Chef Nicholas Sarychev. Sour cream is cooked with sugar and a half-hour. It does not separate! It is important to its pre weigh in gauze for the night. Plus cooking in a water bath, stirring curing green olives frequently. After an hour and a half of your cream silky, soft, medium curing green olives thickness and of the corolla are traces on the surface. curing green olives
2. Honey cakes. The dough is cooked in the same hour in a water bath. With it harder - sticky, stubborn, stubborn dough. As a "quencher" soda I added lemon juice, vinegar instead of the usual, which gave another very interesting shade of cake.
Sour cream place on gauze that either hang at night over the sink (bowl) or cheesecloth, place in a colander and put on top of the press (for 2-3 hours). Periodically through cheesecloth need to wring a little sour cream, that came as much of the liquid.
I had a big pan on it I set a colander so that the water is half covered it, and has already established a saucepan on top with sour cream. Stirring occasionally, curing green olives cook your cream at low boil water about 60-90 minutes. The cream should be soft, uniform, just change the color of the side light caramel color.
Lightly beat eggs with sugar, so they lost their texture. Put in a deep pot, add the honey, slaked soda, melted butter and the flour all at once. Stir with a wooden curing green olives spatula.
Place the pan in a water bath and periodically stirring, cook about 40-60 minutes. Be careful not to leave the dough for a long time because it begins to "brew" and at the bottom will be formed lumps.
The most convenient way to do it with gloves, because the dough is very hot. Take a small amount of your choux pastry and honey, often wetting hands as thin as possible on the spread curing green olives of its opposite, the laid parchment paper. The layer should be as thin and almost translucent. In the oven, it will rise by 3-4 times! It is difficult to do, right
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