Tuesday, February 15, 2011

Difference Between Regular And Xl Condoms

Savarin

you place today another milestone this Italian pastry .... Baba in the cake version, and then ... the Savarin. Recipe by chef Luca Montersino.

Baba
For the dough 500 g flour 400 W (PS)

200 g butter 50 g butter, granulated
27.5 g yeast 10 g salt

500g whole egg


For the syrup: 2 gallons of water


750 g caster sugar 275 g of lemon cardamom

2.5 g 10 g of lemon peel


To finish
300 grams of custard
150 grams of cream semimontata
some red fruit jelly
neutral.

Procedure:
For the dough to baba ': mixed in with the global leaf flour, baking powder and sugar. United half of the eggs and when the dough will be 'hard enough to gradually add the remaining eggs. When the dough comes away from the global networks add the butter to cream and finally the salt. Savarin molds quest'impasto filled with half-height and let rise for 2 hours. Then bake at 160 degrees for 25-30 'about depends on the height of the mold from the oven, you acknowledge that it is ready when you form a nice brown crust and comes away from side walls

Meanwhile prepare the syrup: Heat water and qando is about to boil add sugar, cardamom and lemon. (You can change or add spices to your liking)

savarin When cold dip in the hot bath will be more 'times by up to both sides to get wet even in the central parts.


Put them to rest on a serving dish and decorate as desired with pastry cream mixed with whipped cream and some red fruit, then polished sides with gelatin neutral.


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