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Page generated in 0,285 seconds (s) with the aid of 55 request (s).The kitchen of Mercotte:: Macaroons, Verrines, and chocolate.
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2008sept16
Drift salted around sanded down Breton
in categories:
Just some flowers of thyme lemon in the garden and a desire of sanded down Bretons, then why not to innovate. Still of the sanding down certainly, but it is quickly made, practical to stock crude and precut up in the freezer, and, very nice, not negligible side in mouth Let us test salt version therefore, really salt, not only with the small top of flower of classical salt!
Not enough change in reality, it is enough to take back the recipe of base, to abolish the sugar and to add flowers of thyme for a completely satisfactory result!
Certainly afterwards it is also necessary to find an alternative in the cream pistachio mascarpone coffee or mascarpone. There still, no problem, according to the same inspiration they replace preparations sweetened by salt miscellany. Obvious will say to me you? And well yes.. It was only to chatter a bit! Here is result.
A cream of red peppers livened up with a small olive to raise taste.
And also a cream of lawyer married in unremovable oil of pistachio,
and livened up with fragments of lobsters recovered illegally by some island of the Caribbean.
Naturally, gambas or quite other decor - germinated seeds, leaves of coriander, zests of cumbava-will also suit, otherwise better.
The recipe:
Sanded down salt Breton: 125g of butter 1/2 salt, 155g of flour, 8g of chemical yeast, 50g of yellow of eggs, the flowers of 2 branches of thyme lemon.
Blend the butter ointment with the flour, the yeast and the flowers of thyme to get an aspect semolina. Add yellow and do not work paste. Display her between 2 sheets of paper guitar over a 0.5 cm thickness. Let rest expenses in 1 hour minimum. Cut up in takes it room of the circles of 4 in 5cm of diameter and to cook the sanding down dansLa mascarpone cream in peppers: 1 nice red pepper, 40g of mascarpone, 20g of juice of pepper, 1/2 leaf of gelatine, 60g of whole whipping cream, salt, pepper, pepper, cumin. 1 beau poivron rouge, 40g de mascarpone, 20g de jus de poivron, 1/2 feuille de g latine, 60g de cr me fleurette enti re, sel, poivre, piment, cumin.
Dip the gelatine in the cold water. Grill the pepper in the oven and get cold in a plastic bag to peel it easily. Peel him and p pinez-le him. Reserve straps on a strainer to recover the juice. Mix the flesh finely. Heat the juice and dissolve the gelatine there. Blend in the whip the mascarpone and the pur e of peppers, add the juice. Take the cream up in Chantilly cream and incorporate it delicately in the mixture. Let rest the good hour in the refrigerator then fill a pocket provided with one The mascarpone cream to the lawyer: 1/2 ripe lawyer just in time, 1cs of green lemon juice, 1cc of oil of pistachio facultative 40g of mascarpone, 1/2 leaf of gelatine, 50g of whipping cream, salt, pepper, pepper. 1/2 avocat m r point, 1cs de jus de citron vert, 1cc d huile de pistache facultatif- 40g de mascarpone, 1/2 feuille de g latine, 50g de cr me fleurette, sel, piment, poivre.
Soak
Smartness:Pour an impromptu drink if you had no time to make Bretons of sanded down, cover Information with cream of peppers or of lawyer of the babies sanded down: For those who do not eat pork, there is some gelatine
to Print the Recipe
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58 Grains of Salt deposited for Drift salted around sanded down Breton
Won! 50 g of yellow, you know to how much eggs this corresponds? (almost) (fair history not to make a mistake during shopping) Thank you in advance Mercotte.
Useless to say to you that I join entirely the opinion of Bige. The sweet are already a big hit here and in Munich.
Very good idea, the cream in peppers!! Is the perfume of the pepper well present, or attenuated by the cream and the mascarpone?
I think to test this in the next drink!
Oh my God but it is terrifically original! A pure and hard innovation, or I do not know myself there. Salt sanding down: but frankly, who would have thought of it?
Sarah: OK, you did not know?-private joke-
Ana k: 50g of egg it is 3 yellow
Khala: And well yes it is strictly forbidden, but no name you saw, an island in the choice, those who know my family are going to find!
Aur : Bige announces me that the babies sanded down M and A are even on the market in Crossroad Chamnord
Emilie: Ah to you revoil , then this move?
Tiuscha: for rattes since they are good it doesn't much matter provenance!!
Papillae: ah you, always in the beep of the modernitude
Clea: I am sure there, knowing you!
Gracianne: I wait for your version
Titile: for the perfume pepper you dose according to your taste more or less it is just indicative in my recipe
Lacath: Organise you, hihi you are not the only one to have an unmanageable timetable
Mireille: I was sure there, I had thought of you by making it!
chere Mercotte,
Thank you for the indication of the gelatine.
Edith: A peck in passage satisfies to read you!
Mamago: You will tell me then!
Babychocolate: you must maitriser sanded down with your job, you have not more than to put into practice!
Foofigh: for this recipe if you want to put of the agar it will be necessary you to boil him in the juice of the pepper and in the lemon juice. And especially it will be necessary to use these preparations the same day, no way to get ahead and to make an installation the day before! but sometimes if they are vegetarian it is necessary to fit!
Jean Mark: For my part I would not make this recipe in the agar because the consistency of the ship's apprentices would completely differ and by personal taste I prefer the softness in mouth rather than splitting it! And as I want to get ahead and to prepare upstream, I would be victimised!!! And then also, not for this recipe but I think of desserts and mediate the other disadvantage of the agar it is that he does not support freezing!
Good morning Mercotte,
embal e by this idea of salt sanding down I hastened to pass to realisation. Alas I do not see how displaying such paste which is not absolutely held?
I see only exit to make an apparatus in crumble salt :-)
Cathy: It is however written in black and white how to display it, in more I have from it just done again and this walks great.
The paste between 2 leaves of plastic is put and thickness is displayed in the roll on 1 / cm, it fridge the the hour is put in the or in the freezer 1/2 hours then they itemise in is taken room and they cook with takes them rooms this walks perfectly!
It is necessary to look at photos here
/2007/04/13/sucresablesssssscitron/sssssscitron/
I cook them 11 minutes in 200 since this recipe which dates a bit, I prefer! Good chance
Good morning Mercotte, these quoits tremendously please me and I have an impression that this time, I could be at the height.
Mu # the ratte, I love. Band of privileged, I cannot play, too much far from Touquet.. Questions are however childish Anyway of good ideas of recipes
Good morning,
I would like to know if these creams of peppers are also usable on blinis?
Because I would like to make creams on blinis for the Christmas aperitif and I find no recipe on Internet.
If you can light me!
Thanks a lot,
Amandine: Of course why not, on the contrary blinis has to be cold hot steps!
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