
Find every day me
from Monday till Friday
at 10 h 50
on France Blue Country of Savoy
in the programme
The Savoyard plate
Actuality around the kitchen, knack and smartness, novelties
Summary of the macaroon recipes
Consejos parried lograr unos macaronnes
This blog is optimised to be consulted under
Mozilla Firefox
| The kitchen of Mercotte:: Macaroons, Verrines, and chocolate. 2010 Mercotte. All rights reserved. Design by , blindfold by COX according to a photo of . |
|
2006mai6
Spring affectation to put in appetite!
in categories:
After a frugal meal and by waiting for the dessert or for the coffee, it is nice to have some small softness to be nibbled. Incorrigible with sweetened, I am perhaps going to try to treat myself
Here are some examples accomplished with the means of the edge!
A small meringue, a light foam in the chocolate guanara recycling of crousti-passion - a chocolate mousse white in the orange, raspberries in small dish There is not if for a long time I lived my first experience with the agar agar, and inaugurated audacious miscellany. It is not any more a surprise, the rest of foam filled my small cockles in chocolate declined in numerous versions, and it is not finished! And good it was very good.j' finished all that stayed, not seriousness certainly, but difficult to resist, in more it is small!
And this plate of jelly, it was well necessary to use it
Decor of circumstance in memory of my mad years of bridge player.
Some suggestions of presentation
Ship's apprentice Ivory and cookies in the hazelnut, variable of fluted dOu bubbles guanaja for the devoted admirers of the plain chocolate
any chocolate for the poisoning
and for the least fond of good food
A small summary?
The new tile recipe is to come, the foam in the orange it is now!
Ship's apprentice Ivory in the orange:
200g of cover Ivory, 2g [that is a leaf] of gelatine, 100g of whole cool milk, 200g of not lightened whipping cream, pod of scratched vanilla, 3 pieces of skin of orange + zests finely grated for finishing.
Make brew into cold in the milk the vanilla and the skins of orange. Soften the gelatine 20 mn in a lot of cold water. Heat the milk, cross it to Chinese and dissolve the gelatine well spun there. To melt the chocolate in the bath marries, and to add to it in 3 steps the hot milk by emulsifying in the maryse forcefully, to get a smooth and bright texture. The mixture must be lukewarm, warm him up at the need. Take up the whipping cream in sparkling Chantilly cream, then incorporate it carefully in 2 steps in chocolate cream filling. To grate zests of orange in this mixture with the grater microphone glides if you have the chance to have one of it. Let get some hours from the fridge.
- Add your Grain of Salt
- Flux RSS of the Grains of Salt
<
Velout sauce of cabbage flower in crayfishes
Still tiles!
To read also...
OK, foie gras it is OK, let us attack the light log. But yes I know, of course it is this is not the log though! But since I...
Let us continue the exploration of the recent publications, with today the book of Guy Lassausaie, - this well-known cook of of Lyons appeared in...
Certainly the macaroon was a pretext, but to the Workshop of the leaders, Charline, Alexandra, Emma, Maxim, in short all efficient collaborators and...
Nothing of such to send for the spring as to recover in Verrines.... And today they will be bluntly passion! In reality...
The traditional chocolate mousses, it is good certainly, but since I discovered the ship's apprentices said light, without addition of sugar nor...
48 Grains of Salt deposited for spring Affectation to put in appetite!
Ooohhhhh it is qu they already have t
out eaten?
Your guests do not have to regret having come.
After your affectation and the rest, I am not sure that they leave again.
OK, very good W-E to you all.
good weekend!!
eblouissant!!
It has done not be a long time since I am step by step your tempting achievements but I became addicted in less than two!! I so acquainted myself with chacunes of your guests of the we.
Thanks to you all to make about us dream!!
A question: would it be possible to prepare beforehand and to keep in the congel these small achievements, the ship's apprentices especially?
As it is nice to look (not being able to try it) thank you for the link of packagings and very good weekend.
Lucky dogs That they are, your guests Mercotte!
I love Tiles "filigree" Said, you keep me a bit?
Yours, to alleviate me I leave prepare some salt sweets.
Good weekend of tavail, before Aurillac
That it is nice!! Thank you Mercotte to make us share this, it is possible only to want to make still better at our place afterwards! KISSES
THE BEAUTY OF THE IDEAL!!!!!
Bravo still and still!!!! It is nice and I am sure there: It is GOOD!!!! W-end token to all, work, please (but I doubt it not! with Mercotte!!!!!. And continue writing, I know that it is not of pub:moi!!!!!
I embrace to you you and the savoie!!!
on May 6th, 2006 in 18:22
then hats for the means of the edge!!!!
Mercotte, you think that you come back 6 times in 2006/2007?
on the contrary, my eyes get tired or you have a probl me of conservation of cockles structured?
kiss
As usual it is splendid
they feel like crossing the screen for gouter in succession
thank you for these splendid photos which encourage us to test recipes fast
It is too nice: I it is the look which breaks me, of artistic presentation, sublime for the eye and in more it must be delightful in the palace!!!
They have haughtiness!
The foot! Printable version!
Superb Mercotte! WIFI everywhere! what a foot!
A huge thank you for printable version.
The individual will need, just to admit the recipes of Mercotte of those of the Station fond of good food or of others by one foot personal page is stubborn and.
I find that to add link as well as co-ordinates of the blog is useful when they take place recipes between mates, it allows the new to go to see the blog as well as all other wonders of Mercotte and its girlfriends.
Pecks
(PS: Cheque sent at Julie for June, 2006)
Ya not to say, Mercotte, you are the queen of affectation, spring or not!
Friendly pecks!
forms, colours and very indeed tastes it is Art
[] ship's apprentice Ivory l' orange [...]
I renew my question regarding cockles in chocolate. Where do you find them? I thank you for your answer
Entered [Hot Entries, Entries Cold, Put in Mouth and Aperitifs]
Soups [Hot Soups, Cold Soups]
Pisces - Meats - Accompaniments
Desserts [Individual Desserts, Cakes and Desserts, Ice and Sorbets]
Macaroons - Affectation and Small Cakes for the Tea
Cakes - Breads and Viennoiseries
Confectioneries - Preserves
Useful addresses - utensils - Every knowledge on the chocolate - restaurants