Quick tartlets with a base of biscuit butter ... The most difficult being to make the cream muslin ... You will only have to follow the steps of the photos ... It is crucial that the cream is at temperature ambient as well as butter ...

Quick strawberry tartlets

Quick tartlets with a butter biscuit base ... The most difficult being to make the cream muslin ...

You just have to follow the steps of the photos ...

It is capital that the cream is at room temperature as well as the butter Ingredients 250g of milk 1 vanilla bean 60g of sugar 2 yolks of eggs 20g of maïzena 100g of butter. Boil the milk with half of the sugar and the vanilla pod split in 2.
In a bowl beat the yolks and the remaining sugar, until bleaching.
Add the cornflour. Pour the boiling milk over the mixture and heat until thickened.
Pour the cream into a bowl, film to the touch and let cool.
Whisk the tempered butter with a pastry mixer for 1 minute then add the pastry cream 1 tsp. at the same time.
And there, normally, we obtain a beautiful cream creamy, unctuous ....

Ingredients for 20 people For the dacquoise: 180g of hazelnuts 180g of icing sugar 80g of sugar 8 whites beaten in snow For the crunchy praliné: 100g of white chocolate 140g of gavottes for the mousse with the red fruits and the coulis: 2kg of fruits. .....

For lemon ganache: 400 g white chocolate pastry 4 tbsp. fresh cream 2 lemons juice The zest of a lemon Boil the cream with lemon juice and half lemon zest, then over low heat let reduce by half ......

ingredients 250g of liquid cream 300g of flour 250g of sugar 1 sachets of yeast 4 eggs of fruits some flaked almonds I put: 1 banana, 1 apple, 1 handful of blueberries suegelee, 3cac jam raspberries, 5 chocolate squares. Preheat oven......

This recipe is made with the rest of the almond cream and pears of the recipe presented yesterday. Ingredients the rest of the almond cream, the rest of the pear, the rest of the juice of the box of pears, some chocolate chips, some lovers parade .......