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Almond with fondant

Almond with fondant


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Countertop preparation method: I made 3 separate countertops, you can make 1 single countertop and cut it later. Separate the yolks from the egg whites, leave the egg white to cool. Beat the yolks well with the sugar, water, oil, cocoa mixed with flour and baking powder (I used an envelope for the three countertops). Beat the egg whites with salt powder and gradually incorporate into the yolk dough, also gradually incorporate the flour mixed with cocoa and baking powder. Leave in the hot oven for no more than 10 minutes. Then let them cool (I did 24 hours before).

We prepare the syrup: put the caramelized sugar until golden, add water and coffee grounds and let it boil. Immediately after removing from the heat, add the rum essence. Let cool.

Cream it is very easy to prepare: beat the butter very well with the mixer, then add the sugar, rum and cocoa and mix until it becomes foam. (Depending on the sugar, you may need a smaller amount.)

Place the first top in a large tray, syrup to taste, place a layer of cream and do the same with the other tops. Do not just put the cream on the top counter. Leave to cool.

In the meantime we are preparing flux: Boil the water with the sugar until it becomes a thick syrup, before removing from the heat add the oil, cocoa and honey and coffee. Stir for 2-3 minutes.

Cut the top into cubes. Pour fondant over each cube, if it thickens in the meantime, heat it on a steam bath.


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How to make founding angels

If a few days ago I taught you how to prepare a funny fondant Santa Claus, today we will learn how to make some some precious angels, which are very nice to put on some cupcakes. To prepare them, you will need to have some basic tools to work with fondant, such as specific cutters, but they are not expensive and you can use them for many other things.

Preparation

To make cupcakes, we have prepared our recipe for the orange cupcakes that we prepare for Halloween, which are the most juicy and are perfect to give the little angels a very special flavor.

Once we made the cupcakes at room temperature, We leave them reserved to start decorating them.

Roll the red fondant dough on the work table, and with the help of a roller we leave it about 1cm thick. With the help of circular cookie cutters we make 3 large circles the size of our cupcakes.

We also stretch white fondant and with smaller cutters we do circumferences of different diameters and then glue them later with water and a brush on the red fondant.

With the help of the three elements I show you below (a bridge, a brush and a "thinner"), We will make the heads of our little angels.

take flesh-colored fondant and we will make three balls of equal size. With the help of the brush and a little red coloring powder, we will paint the cheeks on each of the balls. With the help of your fist and we make two small holes in each of the ends. We spread the black fondant paste and make 6 small balls (2 for each head), which will be the eyes of our little angels. Using a brush dampened in water, glue the eyes.

In thinner it will help us to make our heads smile, once we have them marked, we will paint with the red powder paint a line that simulates the mouth of every little angel.

Once we have the heads, we will continue to make the wings of our little angels. For this we will use the butterfly cutter and we will make 12 wings for angels. To make the holes in each of the wings, we can take advantage of the smallest nozzle in our pastry bag.

For the body, we will take about 120 gr of fondant for the colors we want and we will divide them into three. This time I made one blue and two pink (mixing red with white), one a little darker and the other a little lighter.

Make three circles with each piece of pasta, and slowly, give them a cone shape until they are like a pear. Flatten the bottom so that it remains. With the meat-colored fondant, make some elongated churros to make the arms, and with the white fondant, make some churros to make the baguettes where the stars will go.

Spread yellow fondant and with the help of a star-shaped cutter, make small stars.

The hair of our little angelsWe will do this by spreading the yellow fondant and using the flower-shaped cutter.

Ve gluing each of the pieces with water and a brush to create the body of our little angel.

Take each of the cupcakes and place the red base that you prepared at the beginning with white dots on them. And on each of the cupcakes, place each little angel.

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Full article: Recetin »recipes» Original desserts » How to make founding angels


Flux

Fondant is different from sugar paste (used to dress cakes or to create different decorations).

flux it is of 2 kinds:

& ndashcandy fondant

& ndashpastry fondant, used for dressing various cakes or in the preparation of various creams


Miniamandine

Amandine or the authentic charm of the 60's.
Classic Amandina with cocoa cream and fondant glaze, with authentic rum aroma and syrupy tops. The authentic recipe from the Confectionery and Pastry Recipe of yesteryear now brought back in your way, like a drop of sweet nostalgia on a rainy day.

Along with savarine, a classic of Romanian confectionery.

Almonds contain:

We set out to offer you the best almonds in Bucharest and we put all our skill to work. I studied all the cookbooks. I tested dozens of recipes. I tried and tried until I reached the result we have today in the shop windows. The almonds from Casa Victoria are made with chocolate cream. Like all our products, we use only real chocolate, from the best producer in the world, Barry Cacao. For the fans of almonds, we also created a chocolate cake. We use Havana rum, a high quality rum, for the syrup from the amandine countertops. It enhances the taste of the cakes without being very strong. Chocolate cream that we use in almonds, we flavor it with tonka.

Tonka is a natural ingredient that comes in the form of berries. It has a special aroma and together with vanilla it is two of the most appreciated ingredients in confectionery. Tonka beans are black in color and are produced in Central America by some orchid trees. The most used fields in which they are used are perfumery, kitchen and confectionery. Returning to our almonds, we are sure that they will conquer you from the first snack. So, real chocolate cream. Enriched and infused with tonka. Cocoa tops syruped with Cuban rum. Glazed with cocoa fondant. The lethal combination in the confectionery that you find every day in the Casa Victoria shop windows!


Almonds with whipped cream are delicious chocolate cakes.

For a long time I have seen amandine on various blogs and now it is their turn in my kitchen. That's why I was inspired by Miha's recipes. the cream is not the original one, because I prefer creams without butter. but let's see what came out :)

We start with the burnt sugar syrup, caramelize the two tablespoons of sugar and before taking it off the heat we extinguish it with a little cold water, then let it cool until the caramel dissolves.
Whisk the egg whites with a pinch of salt and the 6 tablespoons of sugar. Separately mix the yolks with the oil, rum and burnt sugar syrup. Pour this composition over the egg whites and mix very easily with a spatula. Add flour mixed with baking powder and cocoa and mix lightly. The composition thus obtained is poured into a tray (25/35) lined with baking paper and put in the preheated oven for about 25-30 minutes.
Meanwhile, prepare the cake cream, melt the broken chocolate pieces together with the butter and whipped cream. Leave on low heat until it reaches the boiling point, mix until smooth, let it cool a bit, add the rum and then put it in the freezer for at least 30 minutes.
When the top is ready, let it cool completely, then cut it into 2 equal parts and syrup both sides with the syrup (cooled) obtained as follows: put water with sugar on the fire and let it boil until it reaches the consistency of a syrup.
Remove the cream from the freezer and mix until it increases in volume and hardens. Fill the tops with this cream and refrigerate until the fondant is ready.
Boil the water with the sugar, when it acquires the consistency of a syrup, add the honey and let it boil for a few more minutes. To find out if it is ready or not, we put cold water in a cup and drip a little syrup into it, if it spreads it means that it still needs to be boiled until the syrup drop remains like a pearl. When ready, transfer the bowl of syrup to a bowl of cold water and mix with a wooden spoon until it starts to turn white. Add the grated chocolate and mix until smooth.
Remove the cake from the cold, cut it into cubes and pour over each fondant. We decorate according to preferences.
It is a sweet, chocolatey and very delicious dessert! :)


AMANDINA & # 8211 The story of the cake and tasty old recipes

Amandina is a simple almond flour cake (almond flour) and chocolate, which arrived in the Romanian Principalities in the second half of the 19th century, on a French chain, because many Romanian confectioners or those settled in Bucharest were already training in Paris. Grigore Capșa, for example, had been sent to study at the "Maison Boissier", and the skill acquired there allowed him to present his products inclusive at the Paris Exhibition of 1889.

Amandine with chocolate ganache

The necessary ones: 8 eggs, 8 tablespoons sugar (about 240 gr), 4 tablespoons oil, 8 tablespoons almond flour (100 gr), 1 teaspoon salt, 4 tablespoons cocoa (100 gr) butter & # 8211 500 gr unsalted butter, 200 gr powdered sugar, 3 tablespoons cocoa, 3 egg yolks, 1 ampoule rum rum glaze (ganache, fondant) - 500 gr household chocolate, 50 ml fat cream syrup & # 8211 500 ml water, 300 gr sugar, 50 ml cappuccino, 50 ml rum or 1 ampoule of rum essence.

Matching the cake: Beat the egg whites first, then add the egg yolks and almond flour, then mix lightly with cocoa and baking powder. The composition is poured into a tray that is put in the oven to obtain a fluffy top. Meanwhile, prepare the syrup with which the top will be combined, this being made of water boiled with sugar and coffee or cappuccino, at the end adding a few drops of rum essence. The cream is made from soft unsalted butter & # 8211 at room temperature & # 8211 mixed with powdered sugar, mixed until the sugar dissolves, then add in turn the beaten egg yolks, cocoa and again rum essence, then continue mixing until you get a fine, silky cream. And the glaze is, in fact, a ganache of properly chopped household chocolate before serving with very little greasy cream at bain marie. Some refined confectioners also put orange peel and grated on the counter and use other fine liqueurs instead of rum essence. The best known of these is Grand Marnier, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle and made from a mixture of cognac, distilled essence of bitter oranges and brown cane sugar.


Almonds with fondant and chocolate cream

Separate the egg whites from the yolks. Whisk the egg whites with 7 tablespoons of sugar and the yolks with 3 tablespoons of sugar, rum essence and vanilla sugar. Combine the two compositions, mixing gently from bottom to top with a spatula.

Sift flour mixed with cocoa on top and mix lightly from bottom to top until all the flour is incorporated.

Wallpaper a tray or metal frame for cakes with a size of (25/30 cm), with baking paper put the composition and bake at the right heat. Try with a toothpick if it is clean then the top is baked.

Caramelize the sugar without darkening it too much, add water and boil until all the sugar is dissolved. Flavor with rum essence after it has cooled.

Chocolate broken into small pieces mix with whipped cream over low heat until well melted.

The composition thus obtained is kept in the refrigerator for about 3-4 hours, after which it is foamed with the mixer at high power and flavored with rum.

After the top has cooled well, cut it in half, place the first sheet in the tray, syrup and then put the layer of cream from which we stop a little for dessert.

After applying the layer of cream, put the second sheet of countertop and syrup it well and put the tray in the fridge for at least 5 hours.

It is preferable to place a flat surface (eg a shredder) on top of the countertop on which a weight is placed. Thus the cake will be pressed and will have a uniform surface.

1) put water in a bowl and add the sugar slowly so that it does not touch the walls of the bowl

2) boil the syrup for 20 minutes from the moment it starts to boil, taking care to wash the edges of the pot with a brush soaked in cold water.

3) after 20 minutes add the bee honey and boil for another 10-12 minutes. During this time the flame of the stove is left to medium.

4) set aside and cool a little and then mix at high speed with the mixer, in the bowl in which it boiled, until it turns white and begins to thicken.

To use it for glazing, place the bowl on a water bath and mix it with concentrated caramelized sugar syrup and cocoa. It must be fluid enough so that the cakes can be glazed with it.

For safety, after removing it from the fire, take the sample in cold water, pouring a few drops. If it tightens like a sticky candy, then the sample is good.

Portion the top into squares with a side of 5 cm and glaze in the cocoa fondant.


Almonds with Fondant Glaze & # 8211 better than confectionery almonds

Countertop preparation: whisk the egg whites with the sugar until a hard foam is obtained. Separately mix the yolks with salt, vanilla and oil. The mixed yolks are lightly mixed with the beaten egg whites and the flour mixed with the baking powder and cocoa. Incorporate all ingredients well. The obtained composition is put in a form with a diameter of 30cm × 20cm, lined with baking paper and placed in the oven heated to 180 C. Bake for about 20 minutes, leave to cool completely then cut into two sheets.

Cream Preparation: mix the egg with the sugar, milk and cocoa. The obtained composition is put on the fire, stirring constantly. When it starts to thicken, add the butter, vanilla and rum essence, mix well, remove from the heat and leave to cool.

Fondant preparation: Place the stainless steel bowl in the freezer to be as cold as possible. In a pot, boil the sugar, glucose and water. Bring to a boil over low heat and bring to a boil, without stirring in a saucepan, until the syrup thickens. If foam accumulates on the surface of the syrup, it is taken with a foamer. Measure the temperature in the pot, it should be about 112 ° C.

The boiled composition is transferred to the bowl kept in the freezer, it is expected to reach a temperature of 70˚C and it is mixed until the composition turns white and becomes consistent. If you want to color it, before mixing, add cocoa, mix and pour immediately over the almond because it hardens quickly.

Assembling the cake

Place the first sheet of worktop in a tray and syrup. Add the cream and spread evenly. Place the second sheet on the worktop, syrup and press lightly. Remove the edges of the cake then add a thin layer of cream.

Melt the chocolate in a bowl on a steam bath and mix well with oil. Each cake is glazed with fondant, placed on special paper and decorated with a cream hazelnut. Keep the cake cold for 1 hour. We wish you good appetite and increase your cooking!