11 mini desserts Plating ideas
Strawberries, yogurt and mascarpone mini entremets
Strawberries, yogurt and mascarpone mini entremets · Cooking me softly Strawberries, yogurt and mascarpone mini entremets, a recipe for the weekend that is coming. A strawberry mousse with many strawberries and a little part of heavy cream, a yogurt chantilly and a strawberry jelly. To close this fresh and delicious dessert, a soft fluffy mascarpone chantilly. Strawberries, yogurt and mascarpone mini entremets … a dessert …
Wedding Trend: 85 Wedding Mini Desserts
Don’t want a traditional wedding cake? Not interested in a pancake version? Not inspired by several homemade cakes instead of a big one?
Le Millefeuille Z?phyr
Recette Millefeuille Zephyr. Merci ? nos artisans p?tissiers de nous ravir les yeux et les papilles gr?ce ? tant de d?licatesse et de cr?ativit?. L’Atelier Une superbe recette cr??e par Philippe BERTRAND et Martin DIEZ de la Chocolate Academy.
Van Damme(n
Van Damme(n) – #Dammen #Van Van Damme(n) njam.tv/… #plating #presentation
Entremets individuels au caramel et pommes fondantes – Aux becs sucr?s sal?s
sabl? breton, insert caramel, pommes caram?lis?es, mousse caramel _________________________________________________________________ Ayant pass? quelques jours ? Lyon, je n’ai pu ?viter le…
Pierre Herme’s Meyer Lemon Tart – (Free Recipe below)
Description Pierre Herme’s Meyer Lemon Tart Pate Sucree yield: three 101/2-in crusts or four 8-in crusts 300g unsalted butter, cubed, at room temperature 190g powdered sugar 60g ground almonds 1 vanilla bean, scrapped 2 eggs, room temperature 500g all-purpose flour 1 tsp salt Put the butter in a mixer bowl and cream until smooth and creamy using a paddle attachment. Add the sugar, ground almonds, and vanilla bean seeds. Mix until combined. Add the eggs one at a time, fully incorporating the previous one before adding the next one (the dough might look curdled at this point but don’t worry, it’ll come together once you add the flour) Combine the flour and salt. Add to the dough in about three addition. Mix until just it comes together. Do not overwork! Like Pierre said, “it’s better to have lumps of butter rather than to have an overworked dough”. Divide the dough in the portions you need. Form each one into a ball and flatten it into a disk. Wrap each disk with plastic wrap and store in the fridge overnight (you can also freeze the dough at this point and thaw it in the fridge overnight). Remove one disk from the fridge, and roll it either between two sheets of parchment paper, or just well-floured surface. You need to move quickly though. You don’t want the dough to be soft and overworked. Line your tart pan with the dough and put it back in the fridge for at least 1-2 hrs to rest. Preheat the oven to 350 F. When you’re ready to bake, put a parchment paper on top of the dough and fill the bottom with either rice or beans. Bake for 20 minutes. Take the parchment paper and the beans/rice off, then continue to bake for another 5-10 minutes until it’s golden brown. Let cool in the ring. Lemon Cream 4 eggs 175 g fresh Meyer lemon juice 225 g sugar zest from about 3-4 lemons 300 g unsalted butter, room temperature and cubed Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil. On a double boiler, combine the sugar, eggs and juice . Whisk/stir constantly until the mixture reaches 85-86 C. Strain the mixture and let cool to about 55-60 C and put it in a blender (if you don’t have a hand-held blender) Add the butter a couple of pieces at a time, to make an emulsion. The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream. Make sure stop and run the blender a few times to avoid over-heating. Pour the mixture into prepared crust and refrigerate.
20 desserts ? la fraise qui annoncent l’?t?
restaurant lasserre claire heitzler Les desserts aux fraises, que ce soient les tartes, sorbets, panna cotta, ?clair aux fraises, macarons nous donnent toujours un petit go?t d’?t?, de soleil… Quand les grands p?tissiers commencent ? sortir leur collection ?t?
Edible Gold Leaf
Turn an everyday dish into a masterpiece and create a grand experience with our edible 23.75K Gold Flakes. Previously only accessible by culinary professionals, edible gold is now available to all chefs who wish to add a dash of magic to their dishes. Edible gold is perfect for decorating food, beverages, and desserts for birthdays, weddings, and any other occasions to create truly stunning presentations. Turn an everyday dish into a masterpiece and create a grand experience by adding edible gold. Previously only accessible by culinary professionals, edible gold is now available to all chefs who wish to add a dash of magic to their dishes. Edible gold is perfect for decorating food, beverages, and desserts for birthdays
Cheesecake de chocolate blanco y jalea de frambuesa
Mini cheesecake de chocolate blanco, con nucleo de jalea de frambuesa. Como base, un bizcocho sin harina al chocolate, y para finalizar, un glaseado espejo. Mini cheesecake de chocolate blanco, con nucleo de jalea de frambuesa. Como base, un bizcocho sin harina al chocolate, y para finalizar, un glaseado espejo.
Pierre Herme’s Meyer Lemon Tarts
Pierre Herme’s Meyer Lemon Tarts…. absolutely gorgeous Description Pierre Herme’s Meyer Lemon Tarts yield: three 101/2-in crusts or four 8-in crusts Pate Sucree 300g unsalted butter, cubed, at room temperature 190g powdered sugar 60g ground almonds 1 vanilla bean, scrapped 2 eggs, room temperature 500g all-purpose flour 1 tsp salt Put the butter in a mixer bowl and cream until smooth and creamy using a paddle attachment. Add the sugar, ground almonds, and vanilla bean seeds. Mix until combined. Add the eggs one at a time, fully incorporating the previous one before adding the next one (the dough might look curdled at this point but don’t worry, it’ll come together once you add the flour) Combine the flour and salt. Add to the dough in about three addition. Mix until just it comes together. Do not overwork! Like Pierre said, “it’s better to have lumps of butter rather than to have an overworked dough”. Divide the dough in the portions you need. Form each one into a ball and flatten it into a disk. Wrap each disk with plastic wrap and store in the fridge overnight (you can also freeze the dough at this point and thaw it in the fridge overnight). Remove one disk from the fridge, and roll it either between two sheets of parchment paper, or just well-floured surface. You need to move quickly though. You don’t want the dough to be soft and overworked. Line your tart pan with the dough and put it back in the fridge for at least 1-2 hrs to rest. Preheat the oven to 350 F. When you’re ready to bake, put a parchment paper on top of the dough and fill the bottom with either rice or beans. Bake for 20 minutes. Take the parchment paper and the beans/rice off, then continue to bake for another 5-10 minutes until it’s golden brown. Let cool in the ring. Lemon Cream 4 eggs 175 g fresh Meyer lemon juice 225 g sugar zest from about 3-4 lemons 300 g unsalted butter, room temperature and cubed Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil. On a double boiler, combine the sugar, eggs and juice . Whisk/stir constantly until the mixture reaches 85-86 C. Strain the mixture and let cool to about 55-60 C and put it in a blender (if you don’t have a hand-held blender) Add the butter a couple of pieces at a time, to make an emulsion. The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream. Make sure stop and run the blender a few times to avoid over-heating. Pour the mixture into prepared crust and refrigerate.
Mini Blueberry Mousse Cakes with Mirror Glaze
After freezing, the cakes pop out cleanly from the silicone molds. This recipe will make 15 mini 2-inch spheres or equivalent larger cakes, or one larger 6 or 8-inch cake (use a cake pan lined with a piece of acetate or a silicone cake mold to assemble).