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Muffin CEREAL tops-EXTEND BATTER for 12 into 24 with Amaretto-Nut-Chocolate-Dulce de Leche interiors

Muffin CEREAL tops-EXTEND BATTER for 12 into 24 with Amaretto-Nut-Chocolate-Dulce de Leche interiors

An aromatic muffin batter with…

Foodessa
Febrero de 2012
Profesional
1 voto
1717 views
Mocha Amaretto crème brûlée Almond crunch

Mocha Amaretto crème brûlée Almond crunch

Voila, 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
CHOCOLATE yule log CAKE ... easy - delicious

CHOCOLATE yule log CAKE ... easy - delicious

This cake had originated from Hershey's Cocoa hot water cake and slightly modified through the years. I use…

Foodessa
Diciembre de 2011
Profesional
1 voto
3780 views
CHOCOLATE Maple whipped cream

CHOCOLATE Maple whipped cream

This frosting is hands down the best combination to suit many palates. Not too sweet and full of flavour. The light, fluffy texture will amaze you…

Foodessa
Diciembre de 2011
Profesional
1 voto
1298 views
CARAMEL - COFFEE custard pastry cream

CARAMEL - COFFEE custard pastry cream

This 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
SABAYON... ‘Zabaione’ / ‘Zabaglione’ cream

SABAYON... ‘Zabaione’ / ‘Zabaglione’ cream

An 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
Crème CHANTILLY cream

Crème CHANTILLY cream

A 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
PASTRY CREAM custard

PASTRY CREAM custard

Italian '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
basic CUSTARD...aka crème anglaise (Vanilla custard)

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
CHOCOLATE banana PEANUT butter OATS cookie

CHOCOLATE banana PEANUT butter OATS cookie

This is one of my latest takes on a classic chocolate and peanut butter cookie. Chocolate along with ripened…

Foodessa
Noviembre de 2011
Profesional
2 votos
1819 views