#pastry
Délicieux (et joli) Paris-Brest au Café Mirabelle (Paris).
Classic Tiramisu Recipe
Total Time: 20-30 mins
Ingredients
- 8 ounces Italian mascarpone cheese
- 8-10 ladyfingers (Italian savoiardi cookies)
- 2 small egg yolks (or 1 extra large)
- 2 tablespoons sugar
- 1 double shot or 2 ounces espresso or extra strong coffee, cooled
- 1 ½ tablespoons brandy or dark rum
- 1-2 tablespoons unsweetened cocoa
- chocolate shavings for garnish (optional)
Instructions
- In a bowl, whisk egg yolks, sugar and half of the brandy. Whip fast to thicken. Then, spoon by spoon fold in mascarpone. Mixture should be a little softer than the consistency of mayonnaise. If mixture isn’t thick enough and comes out runny, use a hand blender with whipping blades to thicken.
- On a small plate, mix espresso plus the rest of brandy. Quickly dip each side of the ladyfingers (do not completely soak), then add a layer to the bottom of your serving dish. Top with about 1/3 of mascarpone mixture, then repeat and top with the rest of the mixture.
- Cover and rest in fridge for 4 hours or overnight. Sprinkle cocoa and chocolate shavings on top before serving.
- A note on plating/serving: I made this dish on a small plate because my cream mixture always comes out pretty thick so it will stand on its own. Obviously feel free to use a traditional square pan to prepare your tiramisu in.
Post link
Ritual Coffee’s Columbia on V60, cortado, and croissant at Sweetleaf in LIC.
The good vibes and great coffee were definitely worth the trek out here.
Post link
#vegan #CinnamonRolls - i’m done cooking for today… #hungry #pastry #cinnamon #sugar #freshly #baked #food #foodporn #gay #gaymilan #instagay #instafood #milan
Post link
I have no skill in digital painting, so I decided to follow this tutorial: https://tips.clip-studio.com/en-us/articles/3735
I think it turned out pretty cool!
Post link
Cheesecake
It would be very fun to illustrate a cook book, someday…
(Ok but cheesecake is definitely a pie, is it not??)
Finding ms. Happiness
.
.
#happiness #joy #littlebylittle #serendipity #mousse #fruits #raspberry #strawberry #red #pink #cranberry #vanilla #pistacchio #vegan #berries #berrymix #redfruit #cake #minicake #cute #kawaii #foodporn #food #healty #healthyfood #eating #backery #pastry #professionalpastry #chef #foodblogger #journey #happinessjourney
Post link
Don’t Repost, Trace, Recolor or
change this drawing in any way without permission.
Please also rate the drawing on Pixiv.Alternative on deviantArt.
Size:A4
Medium: Copic paper + copics, coloured pencils
Series: Yu-Gi-Oh! GX
Characters: Tenjouin Asuka, (Ex-Hell Kaiser) Marufuji Ryou
The colour combination of the pastry is taking from a real one in Germany, although I guess it was not very smart to make the sunlight all yellow, but well… actually I planned other colours before I switched and picked the others. Shit happens :’)
All the grey and light blue areas suddenly turned white during the scan
Now, I know Germany and Austria are having nice summer-temperatures at the moment - or not to say that it’s real summer heat! But here in Norway, where I live the Autumn has definitely started, it’s shit cold and leaves are turning yellow already. So in order to say good bye to summer, I drew Asuka and Ryou from GX.
This is set to post-GX and Asuka became a really good teacher at Duel Akademia - and she’s happy about it. Ryou slowly recovered but never dueled again - also he usually avoids his old friends and only Shou gets through his wall until one day everyone meets up (- Juudai and Johan) at Shou’s place while Ryou is there as well. Asuka and Ryou instantly recognize their old friendshiply bonds and Asuka drags him back into life again. Even so Asuka or Ryou (or both) once had feelings for each other, they are keeping their relationship platonic due to everything that has happened.
On this specific day in late August/ early September, Asuka takes Ryou with her to a pastry shop to eat some cake and buy some special fruit tarte which is made of seasonal fruits - in other words berries, I guess.
Hope you like it. More GX will follow in the near future.If you would like to commission me, click the Commission Info
Post link
French Apple Tart
Ingredients
For the pastry:
2 cups all-purpose flour
½ teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 ½ sticks) cold unsalted butter, diced
½ cup ice water
For the apples:
4 Granny Smith apples
½ cup sugar
4 tablespoons (½ stick) cold unsalted butter, small-diced
½ cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados rum or water
Directions
For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.
Bake 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.
Post link
is my favorite pastry. I am always excited to try them at different places. I go to Starbucks ~2-3 timer per year so I cannot say when they started to sell vegan croissants. To me it’s a new thing it’s with orange jam although true croissants are empty. The Starbucks croissant was pretty good. It doesn’t outperform my favorite one from Warsaw local Gorąco Polecam but a decent one
