Infernale, this autumn. Torrid pace, hitting the wire mess, burst mail, calendar saturated and shoulders tense. For a month, I live in my suitcase, away from my little kitchen, and courses in the lab appointments.
Mark and Spencer are far Viajante too, and I find myself between projected Monop 'and Big Eph', Patrick and Jean-Paul, Saturn and Dauphin. Not a contradiction, I love Paris in the griping and envelops these postures so precious and unique.
At a trot, a switch to Pastry Dream for a Paris-Brest flamboyant, a race in Aoki, a cargo of rocks over here, a "Mama loves you" there.
Oh how good it is, these elegant high-pitched, these reviews stealth and the wry banter.
Apart from a few restaurants, very few real meals lately, and I devote myself to my supreme pleasure, lunch sugar 100%, thanks to my two favorite suppliers: Divine pulp mango-passion fruit ginger Cape starter, bread and peanut praline chocolate the Opera in dish. Not forgetting a spoon Gianduja dessert.
This praline there is, you know, killing a Supreme spoon, without moderation, but also spreads voluptuous temptress. I write the original recipe, but I said that I also carried out by replacing the cream ... silken tofu (in this case, simply mix with the chocolate / praline / gianduja). Nobody seemed to notice ...
With tender thought for a pretty casserole, turkey and small whole fresh arrival.
With tender thought for a pretty casserole, turkey and small whole fresh arrival.
***
Chocolate Spread praline 220ml whipping cream 120g
couverture chocolate (dark or milk, YMMV)
220gr gianduja
375gr praline almond-peanut (or almond-hazelnut)
Melt the chocolate gently and Gianduja chopped in a water bath. Add the praline. Heat cream and pour over the chocolate and Gianduja praline. Mix to obtain a homogeneous mass. Cool slightly and poach in glass jars.
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