for a long time i did not dare to prepare such a multi-component tartlet. but i wanted to put something interesting on the contest! the tartlet turned out really festive! shortbread dough, almond sponge cake, white chocolate ganache and matcha tea… And on top of sour cherry confit and delicate creamy chocolate cream. want to see what’s inside? Then come on in!
A fine and noble Breakfast. You will definitely feel like you are in Venice.
I reviewed a bunch of videos and reread a lot of recipes, I really liked this one, which is closest to the original – in composition, taste and appearance. I hasten to share with you!
In the strawberry season, I want to suggest trying to cook homemade strawberry marshmallows on agar-agar. This delicious and extremely flavorful delicacy is sure to appeal to both children and adults. Strawberry marshmallows according to this recipe turn out to be a pleasant pink color, very tender. It also holds its shape perfectly and just melts in your mouth.
A very unusual and unique juicy fluffy coconut oil cake with matcha tea, dark chocolate pieces and dried cranberries, vanilla flavor and absolutely lean.
“Cherry in chocolate” is a classic of taste , a real pleasure for shock- addicts and lovers of sweets!
A very delicious, rich and simply incomparable dessert that will please all lovers of chocolate, prunes and nuts, decorate the holiday table and deliver heavenly pleasure!
Black forest pate is an unusual and delicious dessert! It’s like a hybrid of black Forest cake and cheesecake. In addition, nothing needs to be baked except a biscuit for the crumbs that cover the top and sides, but… this is my personal change to the recipe, where the “pate” was decorated with a crumb of chocolate cookies.
From whom as, and in our city of already had a snow. As they always say in such cases- ” monthly rainfall.” All are happy, but autumn we feel so and not typically recognized. For autumn memories, I again climbed into the bins-frozen berries and apples varieties for long storage. And nature itself inspired me to prepare this dessert.
The basis of the recipe for this wonderful dessert I got at the next master class at the Culinary Academy of Hector Jimenez Bravo. I have not yet acquired the form for the bouchée, because I sculpted it in the form of cake (bread), but it did not affect the taste… And, of course, this dish is quite worthy of the Royal table, believe me? Come, treat!!!