I propose you my duet of macaroons for dessert

Although I do not doubt for a second the experience of this man of spirit, I wanted to clarify that there was another alternative to the sullen days: chocolate char broil – made in USA. Chocolate is an antidepressant. Some of its components have a euphoric effect, create a state of wellness and a better resistance to pain. It is a powerful protector of oxidative damage (aging). It helps eliminate cholesterol and prevents arthrosclerosis.So what better way than this easy and succulent recipe of sweet little black chocolate that will reconcile you with the rainy Sundays? And then it is not incompatible with the rest, it would know . So, yes, I know, it’s been a week that we eat without stopping. But it is also the week when Tata Jacqueline arrives for coffee. And what better than small meringues smooth and well white, crunchy at will and melting under the palate …I’m tempting you? It’s bad ? I am here for this ! One of my simplest but nevertheless very effective recipes. This year, it’s decided, I play the originality, I make a log for Christmas. But an ice cream is seasonal and then it’s lighter. And vanilla and chocolate because … I want.

I therefore freely inspired a recipe found on the superb kitchen-campagne.com to make this log with vanilla ice cream, meringue and coated with chocolate chantilly. The ultimate advantage of this recipe, it can be prepared well in advance. And that’s very practical. Since the holidays are approaching dangerously and you have to find the menu, I propose you my duet of macaroons for dessert broil gas grill (Char – 2 burners for use). I have a small order of 300 macarons for Christmas, so I take the opportunity to review my classics with you! The principle: dark chocolate-white chocolate ganache shells and normal (white) -gold chocolate black hulls. Simple, but it works well at visual level … and taste. Let’s start with the basic recipe of macaroons that you find in the right column …You can divide all the proportions by two to make 30 macarons each or make twice the recipe to get 120 in all!

I go on 120 knowing that it is easier to make macaroons in these proportions there and that I know you will know what to do with it. The macarons … First “real” recipe of pastry to which I harnessed.Two years now I explore all the facets of this complex and enigmatic alchemy.Simply put, two large families: macaroons made with French meringue (the powdered sugar is mixed directly with the whites in snow) and those made with the Italian meringue (the sugar is first cooked and then poured onto the whites which Up). I ended up preferring those to Italian.

Better taste, a little harder to master, but admit that this is what you like too ..Know that if this is your first time you have to arm yourself with patience, be precise (all in this recipe) and above all DO NOT DESPERATE !!! The missed hulls were the snack of my children for a very top rated grills long time.If you’ve already tried this experiment and looked for other tracks, I hope this version will be for you, as it has become for me, THE BEST.

The recipe for the orange tiramisu log

For some, this is mandatory. As the fir tree of the forests, like a star in Galilee, the log finished the Christmas meal. It’s like that, it’s the magic of Christmas. For others, it is the punishment, the excess, “but you want to eat us after or well!”

But since you are not there by chance best kitchenaid mixer attachments, I think you are more of the kind to celebrate Christmas as it should: with panache and gluttony! So here is a log tiramisu orange version, chocolate icing and candied orange peel … And if after that someone makes you a reflection, send it to me, I take care of it personally. A YEAR ! It’s been just a year that this blog exists and tries (almost) every week to make you drool of pleasure!

A year that I concoct you of small treats, big cakes, good snacks, chocolates, macarons, … One year that I dive into my recipes, in your recipes, in the books, in your top 5 must have gadgets for kitchen blogs, in Your comments and your mails … “In short, I became a culinary blogger” as the other would say, and I hope that this happiness that sticks to the finger will still last a long time! In the series “revisit our Christmas classics” (the log arrives but I promise nothing for the chestnuts): the CHOCOLATES. “No, I want Papy Jean’s compote! The one with real apples in it!”

And here, the children are cruel … Fair but cruel … Nothing to do. The super compote to drink from the Biocoop I can sit on (but slowly). My daughter wants her grandfather’s apple-banana compote. You know what it is, I’m supposed to know how to do everything, so I got the recipe.

And as I love you and my daughter was right, I give it to you! A new version of the famous meringue lemon tart. I feel that I have finally found the right balance between sweet and tangy, a smooth texture and not liquid for lemon cream and especially: totally organic! Treat yourself to this pastry classic that always works on your guests’ table. It is in a month, on December 13 exactly, that my blog will celebrate its first year of existence!

First of all I wanted to thank you, faithful reader, or reader of passage, for your curiosity, your indulgence and … for your gluttony.

Then thank the bloggers and bloggers who support me from the beginning. Most have even agreed to sponsor this event.

To celebrate this wonderful first year, I offer my gift breville je98xl juice fountain plus 850 watt juice extractor tour in the form of a great Facebook game. To participate in the festivities nothing is simpler: you just have to register, there, in the great draw that will take place on December 13, 2011 to try to win these prizes greedy! “Never make love on Saturday night, because if it rains on Sunday, you will not know what to do,” said Sacha Guitry.

Black chocolate macaroons tonka bean

Francois, my friend, came to my home with his arms loaded with stuff that is only found in the capital and that when there’s more, it’s missing … Between the juice of aloe vera (with pieces! ) And miso soups, there was a tonka bean jar. And it’s been a long time since I wanted to try this.

So I pulled out my kilo of chocolate Valrhona 61% of cocoa, my tonka bean grater and I even offered myself the luxury of modifying a little my base recipe of macaroons buy this wine fridge 12 bottle. Specialty pastry lorraine, invented by Madeleine Paulmier in 1769, consecrated by Proust and sung by Brel, the madeleine remains THE easy taste and which throws a little, especially when we take the time to prepare well in advance (which is Rarely the case, I agree) and that they decorate them with love and chocolate.

Inevitably, a good shell well meringuée and a ganache in paste speculoos, it works very well … You start to know me: no chemical dyes in my macaroons, my lemons are pesticide-free and my apples have not taken the plane. So when I stroll (singing lalala) in my organic shop, I buy stuff I’ve never cooked, to see … Almond puree. A beautiful jar that made envy. But when I arrived at home I wondered what I was going to be able to do (of the purée not of the jar). I found, on the beautiful blog of Cléacuisine.fr , a delicious recipe of “lemon cake almond to fall on the ground”. I tested, and I confirm … Ouch. To celebrate together this year that begins, I propose you to choose a gift!

Discover the idealo.fr price comparator and choose HERE the appliance you absolutely want to have in your kitchen ( attention, maximum 60 € ). Leave your choice in a comment at the bottom of this post and I will draw a winner next Sunday. Is not that nice? The canelé is a small cake, specialty of Bordeaux, soft and tender, traditionally scented with rum and vanilla, and covered with a fine crust caramelized. It is also known as a fluted cane, a canelet, a canelet, a millas-canelet, a millason and is perhaps also the canalele (or canaula or canaulet) that was consumed in the seventeenth century in Bordeaux. The name comes from the gascon canelat which means groove.

No rum for this version without alcohol but orange flower water. A less traditional but more subtle fragrance for this inattentive recipe if you respect the waiting time of the dough (at least 12 hours) and if you watch your canals at the end of cooking! Of course I could have made truffles  wine cooling unit reviews but that’s cheated! So I tried the real chocolates, crunchy shell and scented ganache, and it’s not that complicated, especially with the silicone molds. Ready to fetch it at meme the evening of the New Year? GO!