While waiting for the results of my oral, I cook .... And I work also anyway ... I love the oriental cooking. Spices, dishes, cakes, cookies etc ..... since the time I wanted to try the pastry, but I had the impression ...

Cornes From Gazelles

While waiting for the results of my oral, I cook .. .. And I work too anyway ...

I love oriental cuisine. Spices, dishes, cakes, cookies etc ..... since the time I wanted to try the pastry, but I felt it was very long. Admittedly, for this recipe it takes a little time but it can be a nice activity to do with his daughter and it's still not that long !!!!!

It is important that pulp is very fine, spread a second time round cut and especially good adhesives.

INGREDIENTS:


250 g T55 flour


1 pinch (s) salt



50 g of butter


50 g of milk


1 egg (s)



10 g of sugar


150 g of almond powder


150 g of sugar



2 egg white (s)



1 tbsp. to c. of cinnamon


of orange blossom water



icing sugar.



Pour the flour, salt and cold butter into the bowl. Set the timer to 30 seconds and speed to 1.



Add milk, egg and sugar. Set the timer to 30 seconds and press the kneading button. Shoot the dough and let it rest for 30 minutes in a cool place.



Make the stuffing Put all the ingredients in the bowl. Set the timer to 30 seconds and the speed to 2.



Press the TURBO button for 5 seconds. Shoot the stuffing and place it in a cool place.



Preheat your oven to 180 ° C (tea 6) and place your SILPAT fabric on the perforated plate. Finely lower the dough and cut out circles using the 6 cm plain cutter. Stretch each puck to give it an oval shape. In the pastry bag with sleeve # 9, place small dough pieces in the center of each oval. Brush the edge with egg yolk. Enclose the stuffing by giving the biscuit a shape of horn. Place on the SILPAT cloth and cook for 8 minutes at 180 ° C (tea 6). As soon as you leave the oven, brush them with orange blossom and roll them in the icing sugar.

Just some photos of the dessert prepared for the baptism of Mathis and 30 years of Amandine. A raspberry on a sponge cake with raspberry jam, vanilla muslin cream, raspberry cream mousseline. Accompanied by a chocolate crunch .......

INGREDIENTS zest and juice of 1 lime 2 tbsp. with brown rum 2 tbsp. brown sugar 1 tbsp. fresh ginger, grated 1 garlic clove, finely chopped 3 tbsp. liquid honey 2 tbsp. with tamari sauce or soy sauce 1/2 tsp. teaspoon of coriander seeds lightly ......

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For 1 brioche or 12 small: 250g of flour type 45, 3 Eggs at room temperature, 165g of soft butter, 10g of fresh yeast 30g of sugar 1cc of salt 1 egg for gilding In your robot, put all the flour, the yeast (do not dilute) sugar and ......