Todas las recetas » Desserts » European
Brown Sugar Caramel SoufflesI first made these in culinary school for extra credit with one of my Final Practical meals. *The cooking time noted reflects the (approximate)… |
Syi
Abril de 2012 Avanzado |
1 voto
1930 views
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Chocolate Whiskey CakePerfect anytime but mostly made on St. Patricks Day so indulge with an alcoholic delicious moist cake everyone will love! |
Claudia lamascolo
Marzo de 2012 Profesional |
1 voto
6005 views
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Muffin CEREAL tops-EXTEND BATTER for 12 into 24 with Amaretto-Nut-Chocolate-Dulce de Leche interiorsAn aromatic muffin batter with… |
Foodessa
Febrero de 2012 Profesional |
1 voto
1717 views
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Cheeky Chocolate Tarts with Almond CrustA handy recipe to use up leftover chocolate, as these tarts can be frozen and eaten when you please :-) Sub… |
Hungry Jenny
Enero de 2012 Intermedio |
1 voto
1801 views
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Mocha Amaretto crème brûlée Almond crunchVoila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little… |
Foodessa
Enero de 2012 Profesional |
1 voto
1761 views
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CARAMEL - COFFEE custard pastry creamThis smooth custard pastry cream loves to be layered within a chocolate cake ;o) Tip: If short on… |
Foodessa
Diciembre de 2011 Profesional |
1 voto
3269 views
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SABAYON... ‘Zabaione’ / ‘Zabaglione’ creamAn Italian, light custard cream principally based on egg yolks, sugar and an added sweet wine such as “Marsala’… |
Foodessa
Noviembre de 2011 Profesional |
1 voto
3335 views
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Crème CHANTILLY creamA classic’ whipped FRENCH cream. Often used in combination with Italian custard cream in order to create a 'Diplomatic cream'. For a dedicated… |
Foodessa
Noviembre de 2011 Profesional |
1 voto
1585 views
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PASTRY CREAM custardItalian 'Crema Pasticcera'...or as the French call ‘la Crème pâtissière’ The use of WHOLE eggs and starch is required in order to achieve a… |
Foodessa
Noviembre de 2011 Profesional |
1 voto
2159 views
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basic CUSTARD...aka crème anglaise (Vanilla custard)A custard that develops into a thinner, velvety, smooth cream. It can stand alone as a classic spooned… |
Foodessa
Noviembre de 2011 Profesional |
1 voto
2135 views
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