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Tiramisú clásico Programa: Bake with anne olson Ingredientes: Crema Azúcar 1/4 Taza Extracto de vainilla 1 cdita. huevos grandes, separados 2 Unidades queso mascarpone, ablandado a temperatura ambiente 1 Taza Yema de huevo grande 1 Unidades Crema y Ensamblaje Azúcar 1 cdas. bizcotelas 24 Unidades Cacao en polvo para espolvorear Cantidad necesaria Chocolate amargo para rallar Cantidad necesaria Crema de leche 3/4 Taza Extracto de vainilla 1 cda Jarabe Azúcar 1 cdas. café 1/2 Taza ron 1 1/2 Onza Procedimiento: Preparación: 1. Bata las yemas de huevo, el azúcar y la vainilla en un recipiente de metal colocado sobre una olla con agua a fuego lento hasta que la mezcla se duplique en volumen y se haga una cinta cuando los batidores se eleven. Sáquela del fuego. En un recipiente limpio, bata en el mascarpone hasta que quede suave. Bata las claras de huevo hasta que se forme un pico mediano. Agregue las claras batidas en la mezcla de la yema y deje a un lado. 2. Para el almíbar, caliente el café, el ron y el azúcar y revuelva hasta que el azúcar se haya disuelto. Retire del fuego. 3. Para el relleno, bata la crema hasta que tenga un punto de nieve y agregue el azúcar y la vainilla. Enfríe hasta que esté listo para su uso. 4. Para el ensamblaje, sumerja las bizcotelas en el jarabe de café y ponga 3 en cada uno de los 4 platos de servir. Con una cuchara ponga una capa generosa del relleno de mascarpone sobre la bizcotela y ralle un poco de chocolate por encima. Repita el procedimiento con una segunda capa de bizcotela y el relleno de mascarpone restante y el chocolate. Ponga la crema batida con una un a cuchara sobre cada tiramisú y espolvoree con el cacao en polvo. Enfríe hasta que esté listo para
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Ingredientes: Cake Viennois almendras molidas 2/3 Taza Azúcar 1/4 Taza harina de pastelería tamizada 6 cdas. huevo entero grande a temperatura ambiente 1 Unidad huevos grandes, separados y a temperatura ambiente 2 Unidades Capa de ganache y glaseado Aceite vegetal 2 cdas. chocolate amargo picado 8 Onza chocolate de recubrimiento (o chips de chocolate) 2 Onza Crema de leche 1 Taza Crema de café con mantequilla Azúcar 1/2 Taza claras de huevo a temperatura ambiente 2 Unidades extracto de café 1 cda Extracto de vainilla 1 cdita. mantequilla sin sal, a temperatura ambiente 1 Taza Jarabe de café y ensamblado Azúcar 3 cdas. café caliente fuerte y preparado 1/2 Taza granos de café cubiertos de chocolate 6 Unidades recubrimiento de chocolate derretido 1 1/2 Onza Procedimiento: El bizcocho ópera un clásico postre creado en París, hecho de capas de bizcocho glaseadas con una crema de mantequilla de café y ganache de chocolate. Tradicionalmente se corta en porcion es de forma rectangular y se sirve solo. Perfecto con una u na taza de café fuerte. Preparación: 1. Precaliente el horno a 205 ° C y prepare una bandeja para hornear de 28 x 43 cm con papel de pergamino. 2. Bata las 2 yemas de huevo y el huevo entero con ¼ de taza de azúcar hasta que esté espeso y de color pálido y sostenga un pico cuando se levanten los batidores. En un u n recipiente aparte, mezcle las almendras granuladas y la harina al mismo tiempo. 3. En otro tazón, bata las 2 claras de huevo hasta que esté espumoso, añada poco a poco po co las 2 cucharadas de azúcar restantes, bata hasta que esté a punto de nieve y forme un lazo con los batidores. Agregue las claras a las yemas en 2 adiciones, luego agregue la mezcla de almendras. Extienda esto uniformemente sobre la charola preparada, asegurando que la masa esté lo más nivelada posible (sólo se hará de la mezcla u
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derretido y el ganache suave. Deje enfriar a temperatura ambiente. 5. Para la crema de mantequilla, coloque las claras de huevo hu evo en un tazón y bata 2 cucharadas de azúcar hasta que esté espumoso. Coloque la ½ taza restante de azúcar en una olla pequeña con 2 cucharadas de agua y ponga eso a fuego alto, hierva hasta que el azúcar llegue a 115 ° C calculando con un termómetro de caramelo. Con la batidora a velocidad media, añada con cuidado el azúcar caliente a las claras batidas vertiéndolo por el costado (esto ayuda a evitar salpicaduras). Luego aumente la velocidad y bata hasta que las claras se hayan enfri ado a temperatura ambiente, aproximadamente, unos 4 minutos. Sin dejar de batir, añada la mantequilla, unas pocas pi ezas a la vez hasta que se mezclen. Si mientras añade la mantequilla, le parece que la crema no está esponjosa, o parece cuajada, no se preocupe, simplemente siga añadiendo la mantequilla, continúe batiendo y se unificará. No hay riesgo al batir excesivamente. Añada el extracto de café (o café expreso) y la vainilla y use a temperatura ambiente. 6. Para el jarabe de café, revuelva el café y el azúcar hasta que se disuelva disuelv a el azúcar. 7. Para el montaje, retire la hoja del pastel y corte en tres rectángulos (de unos 15-x- 30 cm). Cepille la parte inferior de una de las capas con el chocolate fundido para recubrimiento y deje que se afirme (o enfríe 3 minutos). Coloque esta capa con el chocolate boca abajo en una superficie plana para torta o una bandeja. Unte la capa con jarabe de café, luego extienda la mitad de la l a crema de mantequilla encima. Cubra esto con una segunda capa de pastel, unte el jarabe y extienda dos terceras partes de la capa de ganache enfriada (pero todavía que sirva para untar) sobre la torta. Coloque la capa final del pastel en el ganache, unte con el jarabe y extienda la otra mitad de la crema de mantequilla en la parte superior (o puede ahorrar alrededor de 1/4 de taza de aderezo). 8. Para el glaseado ganache, vuelva a calentar el tercio restante del ganache, añadiendo el chocolate y el aceite vegetal, revolviendo hasta que esté suave. Extienda esto por encima bizcicho (pero no por los lados), y enfríe hasta que esté firme por aproximadamente 2 horas. 9. Antes de servir, corte los lados para obtener capas limpias, luego, corte en 6 porciones de rectángulos (un cuchillo caliente y seco hace esto más fácil). Si lo desea, con una manga pastelera, ponga un poco de crema de mantequilla de café en la parte superior de cada uno y un grano de café c afé en la parte superior.
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Ingredientes: agua a temperatura ambiente 1 Taza Azúcar 5 cdas. harina para todo uso 3/4 1/2 Tazas leche al 2% a temperatura ambiente 1/2 Taza levadura seca instantánea 2 1/2 cditas. mantequilla sin sal a temperatura ambiente2 ambiente 2 cdas. sal 1 1/4 cditas. Procedimiento: Un croissant de mantequilla hecho a mano y horneado, realmente es algo especial. Tenga en cuenta que la masa toma tiempo para ser doblada y para que crezca, así que qu e separe tiempo. Afortunadamente, los croissants croissants se pueden congelar congelar una vez enrollados y formados. formados. Preparación: 1. Para el détrempe, use una batidora de mesa y revuelva revu elva la harina, el agua, la leche, leche , el azúcar y la levadura a baja velocidad. Luego añada la sal. Aumente a una velocidad superior y amase durante aproximadamente 4 minutos, añadiendo la mantequilla a mitad del amasado amasado – – la la masa sólo debe limpiar los lados del tazón. Forme la masa en un rectángulo (será suave), colóquelo en una bandeja de horno forrada con papel pergamino y cubra con un paño de cocina y luego con plástico de envolver. Deje reposar la masa durante durante 90 minutos y luego enfriar durante al menos una hora hasta 8 horas. 2. Para el beurrage, moldee la mantequilla en un u n cuadrado de 20 cm. Enfríe Enfrí e hasta que esté listo para su uso, si se prepara con antelación, pero sáquelo de la nevera para que se ablande. Asegúrese de que la mantequilla tenga la misma resistencia (es la misma consistencia) como la masa fría - aunque la temperatura de cada una puede ser diferente, el resultado debe ser el mismo. 3. En una superficie enharinada, saque el détrempe frío y forme un cuadrado de 35 cm de diámetro. Coloque el beurrage en el centro del cuadrado, pero de modo que las esquinas del cuadrado de la mantequilla queden en el centro de cada lado plano de la masa. Junte las puntas de la l a masa, envolviendo la mantequilla como un sobre y pellizque suavemente los bordes. Extienda la masa en un rectángulo de 50 cm de largo l argo y doble la masa en tres partes (esto se llama un solo pliegue). Regrese la masa a la bandeja para hornear, cúbrala con el paño y el plástico y refrigere durante al menos una hora - hasta 8 horas. 4. Repita el enrollado y plegado de la masa. Haga pliegues individuales 2 veces más, girando la masa 90 ° cada vez antes de extender y enfriar la masa durante al menos una hora y hasta 8 horas antes de hacer cada pliegue. Deje reposar la masa durante al menos 4 horas y hasta 12 horas después del pliegue final antes de usar. 5. Para 12 croissants sencillos, mida alrededor de 20 onzas de masa y guarde el resto en la l a nevera. En una superficie enharinada, extienda la masa en un rectángulo de 40 cm por 30 cm. Corte la masa por la mitad horizontalmente, y luego corte 6 triángulos de cada uno. 6. Haga un cortesito de 3 cm en el lado corto de cada triángulo y enrolle el croissant de este lado. Enrolle el croissant de modo que la punta del triángulo se encuentre en la parte inferior y señalando a la dirección opuesta. Si lo desea, puede juntar los extremos del croissant para que
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que suba. Luego corte y dele forma a los croissants. Congele los croissants en una bandeja de horno, y luego guarde en un contenedor. Los croissants deben descongelarse totalmente durante aproximadamente 3 horas antes de hornear. Pudín de croissant chocolate Programa: Bake with anne olson Ingredientes: Azúcar 1/4 Taza chispas de chocolate con leche, opcional 1/3 Taza chocolate amargo picado 3 Onza Crema de leche 1 Taza croissants sencillos, del día o viejos, cortadas en un cubos de 3 cm 5 Tazas Extracto de vainilla 1 cdita. huevo grande entero 1 Unidad leche al 2% 1/2 Taza licor de crema irlandesa 1/4 Taza yemas de huevo grandes 2 Unidades Procedimiento: Preparación: 1. Precaliente el horno a 350 ° C. Engrase ligeramente 6 moldes de 6 onzas y colóquelos en una asadera. 2. Separe las piezas croissant en cubos en una bandeja para hornear con papel pergamino y tueste durante 10 a 15 minutos, revolviendo a medida que se van tostando. Luego, deje que se enfríen a temperatura ambiente. 3. Ponga a fuego lento la crema de leche y la leche y vierta el chocolate. Deje reposar durante un minuto, luego bata hasta que el chocolate se haya derretido completamente. 4. En un tazón grande, bata el huevo, las yemas, el azúcar y la vainilla. Vierta despacio la crema caliente en la mezcla de huevo mientras bate, después añada la crema irlandesa. Agregue las piezas de croissant para recubrir completamente. Después, deje que la mezcla repose durante 10 minutos. 5. Agregue la leche y las chispas de chocolate, si las utiliza. Con una cuchara, coloque la mezcla de pudín en los moldes preparados. Vierta el agua hirviendo en la cacerola para hornear de manera que llegue a la mitad de la altura del alto de los moldes. Hornee de 25 a 30 minutos, hasta que el budín salte hacia atrás cuando se presione suavemente. Retire con cuidado los moldes de la c acerola para hornear y deje que se enfríe durante 10 minutos. Luego invierta el molde en un plato de servir. Se recomienda servir con una cucharada de helado en la parte superior. Usted puede preparar y hornear estos postres hasta con un día de anticipación y refrigerar hasta el momento de servir. Es mejor si se sirve caliente y húmedo. Se calientan fácilmente en
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Ingredientes: agua 3/4 Tazas azúcar 2 cditas. harina para todo uso tamizada 1 2/3 Taza huevos grandes a temperatura ambiente 5 Unidades leche al 2% 3/4 Taza mantequilla sin sal 1/2 Taza sal 1/2 cditas. Procedimiento: Preparación: 1. Ponga la leche, el agua, la mantequilla, el azúcar y la sal a calentar a fuego medio-alto. Reduzca el fuego y agregue la harina con una cuchara de madera, revolviendo vigorosamente hasta que la masa se desprenda de los lados de la olla (no se pegue). Ponga la mezcla en un gran tazón y use una u na batidora eléctrica de mano o una batidora de mesa batiendo a velocidad media durante un minuto o 2 para que se enfríe un poco. 2. Ponga dos huevos en un plato pequeño y bata sólo para mezclarlos un poco. Añada estos a la mezcla de la harina en velocidad media y bata hasta que se mezclen. Agregue de uno u no en uno el resto de 3 huevos y mezcle bien después de cada adición. Trabaje con esta receta mientras que la masa esté caliente. Buñuelos Programa: Bake with anne olson Ingredientes: Procedimiento: Preparación: 1 receta de pasta choux, aceite vegetal, para freír, azúcar impalpable para espolvorear 1. Llene en una olla, 5 cm de profundidad de aceite, a sólo un tercio de la altura de la olla. Caliente a 180° C (utilice un u n termómetro de caramelo / freidora para medir) o utilice una freidora de mesa
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Crema pastelera Azúcar 3 cdas. Fécula de maíz 2 cdas. leche al 2% 1 Taza mantequilla sin sal cortada en trozos 2 cdas. Vainilla 1/2 Vaina yemas de huevo grandes 3 Unidades Glaseado de chocolate chocolate amargo picado 4 Onza jarabe de arce 1 cda mantequilla sin sal 1/4 Taza Procedimiento: Preparación: 1. Caliente la leche con las l as semillas raspadas de la vaina a fuego lento. 2. En otro tazón, bata las yemas de huevo, hu evo, el azúcar y la fécula de maíz. Prepare un tazón con la mantequilla, colocando un cernidero en la l a parte superior de la misma. 3. Poco a poco, bata la leche caliente con la mezcla de huevo y luego regrese todo a la olla. Bata esto constantemente a fuego medio (cambie la espátula de vez en cuando para llegar a las esquinas) alrededor de 2 minutos hasta que se espese y adquiera un tono brillante. Vierta esto inmediatamente a través del colador, batiendo si es necesario, y agregue la mantequilla. Ponga una lámina de plástico para envolver directamente sobre la superficie de la crema. Deje reposar a temperatura ambiente y luego enfríe completamente hasta que esté listo para su uso. 4. Para los éclairs y profiteroles precaliente el horno a 205 ° C y prepare dos bandejas con papel pergamino. 5. Llene una manga pastelera con la pasta choux y póngale una boquilla plana y grande. Haga 12 éclairs, cada uno de aproximadamente 10 cm de largo y 4 cm de ancho en la primera bandeja. En la segunda bandeja, haga 36 profiteroles, cada uno de aproximadamente 4 cm de ancho (puede que tenga 2 bandejas para los profiteroles). Humedezca su dedo en agua fría y de un toquecito a cualquier punto elevado que quede en la masa. 6. Hornee los éclairs y los profiteroles 10 minutos, luego baje el fuego a 190 ° C y siga horneando durante unos 15 minutos más (los éclairs pueden tardar un poco más), hasta que obtengan un color marrón dorado y estén muy ligeros. Deje que los pasteles se enfríen completamente antes poner el relleno. 7. Para rellenar, bata la crema pastelera para suavizar y llene una manga pastelera con una punta
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Crema pastelera Azúcar 3 cdas. Fécula de maíz 2 cdas. leche al 2% 1 Taza mantequilla sin sal cortada en trozos 2 cdas. Vainilla 1/2 Vaina yemas de huevo grandes 3 Unidades Ensamblado Azúcar 3 cdas. Crema de leche 1/2 Taza Extracto de vainilla 1 cdita. frambuesas frescas 1 Taza leche desnatada en polvo 1 1/2 cdas. puré de frambuesa 2 cdas. Profiteroles agua 3 cdas. Azúcar 1 Taza jarabe de arce 1 cda receta de pasta choux 1/2 Unidad Procedimiento: Esta clásica torta francesa lleva el nombre de St. Honoré, la patrona de los pasteleros. No tiene la confección de un pastel, tiene una base de hojaldre, y por encima, crema pastelera y crema batida, rodeada de profiteroles bañados en azúcar caramelizado, y la parte de arriba que lleva azúcar, se asemeja a los halos de los santos. Preparación: 1. Precaliente el horno a 190 ° C y prepare una bandeja para hornear con papel pergamino. 2. Corte la masa de hojaldre en un círculo de 22 cm (o utilice el fondo extraíble de un molde para tarta y corte un círculo con un borde acanalado) y coloque esto en la bandeja para hornear. Acople el masa con un tenedor y hornee de 20 a 25 minutos hasta que obtenga un color marrón dorado uniforme. Deje enfriar.
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7. Llene una manga pastelera con la pasta choux y póngale una boquilla grande y plana. Haga cada profiterol con una medida aproximada de 4 cm de diámetro. Humedezca su dedo en agua fría y toque cualquiera punto salido de la mezcla. Necesitará de 16 a 18 profiteroles para el pastel. 8. Hornee los profiteroles 10 minutos, luego baje el fuego a 190° C y continúe horneando durante unos 15 minutos más, hasta que obtengan un color marrón dorado y estén muy claros. Deje que los pasteles se enfríen completamente antes de rellenar. 9. Para rellenar, primero bata la crema pastelera para suavizar y rellene una manga pastelera con una punta media llana (o una punta para éclair o rosquilla, si tiene una). Utilice un palillo para hacer primero un pequeño agujero en el costado de cada profiterol. Con la manga pastelera rellene con crema cada uno hasta que sienta resistencia. Guarde cualquier crema pastelera restante del pastel. Enfríe hasta que esté listo para sumergirse en azúcar caramelizada. 10. Ponga a hervir el jarabe de arce con el agua y el azúcar en una olla pequeña a fuego alto sin tapar y sin revolver, y ocasionalmente, cepille de vez en cuando los lados de la olla con el agua hasta h asta que obtenga un color ámbar claro. Prepare un tazón de agua con hielo y cuidadosamente coloque el fondo de la olla en el agua helada para detener la cocción del azúcar aún más. 11. Con unas pinzas, sumerja su merja cuidadosamente las puntas de los profiteroles hasta la mitad en el azúcar caramelizada y colóquelos con el caramelo hacia abajo sobre un papel pergamino ligeramente engrasado en la bandeja y deje reposar. Si el caramelo en la olla empieza a espesarse demasiado antes de que haya terminado, usted puede calentar el caramelo de nuevo a fuego lento. 12. Para ensamblar, bata la crema y la leche desnatada en polvo h asta obtener un punto de nieve y mezcle el azúcar y la vainilla. vainill a. Divida la crema a la mitad, mezcle el puré de frambuesas en una mitad y luego llene 2 mangas pasteleras con una punta plana o de estrella, cada uno con una crema. 13. Coloque el disco de masa de hojaldre al horno en un plato de servir. Extienda la crema restante en el plan, dejando un espacio de un poco más de 1 cm alrededor del borde exterior. Ponga los profiteroles bañados en la parte superior de la masa de hojaldre, hoj aldre, creando un anillo alrededor de la parte exterior de manera que las puntas caramelizadas queden mirando hacia arriba. Espolvoree las frambuesas frescas sobre la crema pastelera. pastelera. Con la manga, haga líneas lí neas rectas alternadas, círculos u
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Fécula de maíz 2 cdas. leche al 2% 1 Taza mantequilla sin sal cortada en trozos 2 cdas. Vainilla 1/2 Vaina yemas de huevo grandes 3 Unidades Procedimiento: Preparación: 1. Caliente la leche con las l as semillas raspadas de la vaina de vainilla o pasta de vainill a a fuego lento, antes del punto de hervor. 2. En otro tazón, bata las yemas de huevo, hu evo, el azúcar y la maicena. Prepare un tazón con la mantequilla, coloque un filtro en la parte superior de esta. 3. Poco a poco, bata la leche caliente a la mezcla de huevo y luego regrese todo a la olla. Bata esto constantemente (cambie a una espátula de vez en cuando) y a fuego medio, alrededor de 2 minutos cuando ya esté espesa y brillante. Vierta esto inmediatamente a través del colador, batiendo para pasar, si es necesario, y agregue la mantequilla. Coloque un trozo de plástico para envolver directamente sobre la superficie de la crema, enfríe a temperatura ambiente y luego enfríe completamente hasta que esté listo para su uso. La crema pastelera se mantendrá hasta 4 días en refrigeración.
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Crema de leche 1 Taza jarabe de arce 1 cda receta básica de crema pastelera de vainilla, fría 1 Unidad Glaseado y Ensamblaje azúcar en polvo cernida 4 a 6 Tazas Extracto de vainilla 1 1/2 cdita. leche al 2% 6 cdas. mantequilla sin sal a temperatura ambiente3/4 ambiente 3/4 Taza Pastel Azúcar 1 1/3 Taza bicarbonato de sodio 1/2 cdita. Extracto de vainilla 2 cdita. harina para pastel 2 1/2 Tazas huevos grandes a temperatura ambiente 3 Unidades mantequilla a temperatura ambiente 1 Taza mantequilla sin sal a temperatura ambiente3/4 ambiente 3/4 Taza polvo para hornear 1 1/2 cdita. Sal 1/4 cdita. Procedimiento: Preparación: 1. Para el pastel, precaliente el horno a 180 ° C. Engrase dos moldes redondos de 20 cm y póngale papel manteca en el plan de cada molde. Luego harina en los lados de d e los moldes, sacando cualquier exceso. 2. Usando una batidora eléctrica o una batidora de mesa, bata la mantequilla y el azúcar hasta que
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7. Para el ensamblaje, coloque la primera capa de pastel en un plato o bandeja. Llene una un a manga pastelera con una punta plana con una taza de glaseado y haga un anillo anill o alrededor del exterior del pastel (Esto evita que la crema pastelera se filtre hacia fuera). Ponga la mitad de la crema de caramelo en el centro de esto y nivele niv ele todo. Tape esto con la segunda capa de pastel y extienda una fina capa de escarcha en la parte superior y los lados. Refrigere por 20 minutos (Esta es la capa de miga). Ahora recubra por completo la parte superior y los lados del pastel con el glaseado y nivele hasta que quede parejo. Usando una manga pastelera con una punta de su elección, haga un diseño en el borde superior de la torta. Añada la salsa de caramelo restante en el resto la mitad de la crema pastelera de caramelo y esparza esto en la parte superior del pastel. Enfríe hasta que esté listo para servir. El pastel se puede hacer hasta un día antes y se almacena, refrigerado hasta que esté listo para servir.
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Crema de leche 1/2 Taza gelatina en polvo sin sabor 1 1/2 cda Mousse agua 1/3 Tazas Azúcar 1/2 Taza chocolate semidulce picado 12 Onza crema de leche dividida 3 Tazas yemas de huevos grandes a temperatura ambiente 3 Unidades Pastel agua hirviendo 1/2 Taza Azúcar 1/2 Taza bicarbonato de sodio 3/4 cdita. café caliente fuerte y preparado 1/2 Taza chocolate sin azúcar, picado 2 Onza Extracto de vainilla 1 cdita. harina para todo uso 1 1/4 Tazas huevo grande a temperatura ambiente 1 Unidad mantequilla sin sal, cortada en trozos 1/4 Taza polvo para hornear 1 cdita. Sal 1/4 cdita. Procedimiento: Este es un pastel de mousse de chocolate de estilo pastelería. Se necesita tiempo para hacerlo y armarlo así que empiece a prepararlo al menos un día antes de cuando desea servirlo. Preparación:
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reposar un minuto, luego revuelva suavemente hasta que se incorpore. Póngala a un lado. 8. Coloque las yemas de huevo en un tazón y bata un minuto a velocidad alta. Coloque el azúcar y el agua en una pequeña cacerola a fuego alto y deje que hierva (cepille los lados de la olla con agua) hasta que llegue l legue a 120 ° C con un termómetro para dulces. Comience a batir las yemas de huevo a velocidad media y luego vierta cuidadosamente el azúcar caliente por un costado del recipiente para evitar salpicaduras. Luego aumente la velocidad de la batidora hasta que se haya duplicado en volumen y deje enfriar en 40 ° C (justo por encima de la temperatura corporal). 9. Mida la temperatura del ganache para asegurarse de que está cerca de 40 ° C y mezcle el ganache en las yemas batidas. Deje enfriar por 15 minutos o justo por encima de una temperatura ambiente, luego mezcle en la crema batida fría en 2 adiciones. 10. Vierta la mitad del mousse en el molde sin engrasar. Corte una de las capas del pastel por la mitad y en forma horizontal y coloque c oloque esto sobre el mousse. Hágalo lo más centrado posible. Vierta el mousse restante sobre la capa del bizcocho y con cuidado coloque la otra mitad de la capa del bizcocho en la parte superior, presionando suavemente para que el mousse cubra los lados pero que no se rebose. Ponga una lámina de plástico en el molde y congele para que se afirme. Déjelo por lo menos 4 horas, o durante la noche. 11. Mientras que el bizcocho se afirma, prepare el glaseado. Haga hervir el agua, el azúcar, y la crema en una cacerola mediana. Una vez que hierva, h ierva, integre el cacao en polvo y déjelo a fuego lento (reduciendo el calor si es necesario) durante 4 minutos revolviendo con frecuencia, (la consistencia no cambia). Retire del fuego. Ablande la gelatina en ¼ de taza de agua fría y luego lu ego bata esto en la mezcla de chocolate caliente hasta que se disuelva. Enfríe el glaseado a temperatura ambiente. Deje
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Sal 1 Pizca Pastel azúcar superfina (disolución rápida) 1 1/3 Taza bicarbonato de sodio 3/4 cdita. cacao en polvo de proceso holandés 1/2 Taza café fuerte y caliente 1/2 Taza Extracto de vainilla 1 cdita. harina de pastelería 1 1/2 Tazas huevos grandes a temperatura ambiente 2 Unidades Leche 1/2 Taza mantequilla sin sal fría cortada en trozos 1/2 Taza Sal 1/4 cdita. Procedimiento: Para considerarlo como pastel del diablo (la antítesis de un pastel de ángel), este debe ser muy oscuro, rico en sabor a chocolate y con una textura húmeda y delicada. Y este pastel cumple con todos esos requisitos. Los ingredientes del pastel del diablo incluyen cacao en polvo, bicarbonato de sodio y café caliente o agua. Preparación: 1. Para el pastel, precaliente el horno a 180 ° C. Engrase 2 moldes de 20 cm y póngale papel manteca en el plan. Enharine los bordes y saque cualquier exceso. 2. Cierna la harina, el azúcar, el cacao en polvo, el bicarbonato y la sal en un tazón grande para
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6. Coloque las primeras capas de l bizcocho en un plato de servir y, si es necesario, córtelo para nivelarlo. Aplique una generosa capa de cereza en la parte superior del bizcocho. Recorte el segundo, segundo , si es necesario, y colóquela en la parte superior de la primera capa. Extienda el glaseado sobre la parte superior y a los lados, haciendo un u n movimiento de remolino con su espátula para crear un buen diseño. Enfríe durante al menos 2 horas, o hasta que esté listo para servir. El bizcocho se puede mantener refrigerado un máximo de 3 días.
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Esta receta ha sido diseñada para las tartas que tienen un relleno húmedo, como la de calabaza, o la de crema de coco, las tartas de mantequilla y otras tartas. Usted puede hacer media receta si solo necesita la masa para una capa de pie. Preparación: 1. Bata la harina, el azúcar y la sal en un tazón o también puede utilizar una batidora de mesa. Corte la mantequilla con un cortapastas o con la batidora en baja velocidad hasta que se hagan pequeños trozos visibles de mantequilla y la mezcla comience a tomar un color amarillo claro (lo que indica que la mantequilla se ha trabajado lo suficientemente). 2. Agregue el agua y el jugo de limón al mismo tiempo y añada esto a la masa, todo a la vez. Mezcle hasta que la masa esté uniforme. Forme la masa en 2 discos, envuélvala en plástico y refrigere por lo menos 2 horas antes de amasar. Como una alternativa, la masa se puede congelar hasta por 3 meses y se debe descongelar en el refrigerador antes amasar. Tartas (galettes) de manzana y canela Programa: Bake with anne olson Ingredientes:
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pacanas tostadas ligeramente 1/2 Taza receta de masa para tarta de dos capas formada en 2 cilindros refrigerados 1 Unidad Sal 1/4 cdita. Procedimiento: Las tartas de mantequilla son un clásico dulce canadiense. Aunque esta receta lleva pecanas, no dude en utilizar otros frutos secos en lugar de estas como las pasas, trozos de nuez nu ez picada o puede dejarla solo de mantequilla. Preparación: 1. Precaliente el horno a 200 20 0 ° C y engrase ligeramente un molde para12 tartas. Saque la masa del refrigerador 20 minutos antes de rodar. 2. Corte cada uno de los l os cilindros de masa fría en 6 pedazos. Estire cada pieza dejando un grosor de alrededor 6 mm en una superficie de trabajo ligeramente enharinada. Corte círculos de 11 cm usando un cortador de galletas redondas. Ponga las tartas en cada uno de los espacios del molde y rellene
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Relleno de crema de coco Azúcar 1/3 Taza coco rallado endulzado 2/3 Tazas Fécula de maíz 5 cdas. leche de coco 398 Ml. mantequilla sin sal a temperatura ambiente3 ambiente 3 cdas. ron (opcional) 1 cda vainilla pasta o extracto de vainilla 2 cditas. yemas de huevo grandes 5 Unidades Procedimiento: Aunque esta receta rinde 6 lindas tartas individuales, el relleno y el liderato también también puede llenar un estándar para pastel de 9 pulgadas, utilizando una sola masa (1/2) receta de masa de tarta. Preparación: 1. Para las tartas, saque la masa del refrigerador 20 minutos antes de amasar y extienda. Corte cada cilindro en 3 pedazos y extienda cada pieza sobre una superficie enharinada ligeramente hasta alcanzar un grosor de 6 mm. Enharine ligeramente seis depósitos individuales de 12 cm y rellene
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mantequilla sin sal cortada en trozos y luego enfriadas por 10 minutos 10 cdas. sal 1/2 cditas. Yema de huevo grande 1 Unidades Relleno Azúcar morena 1/2 Taza canela en polvo 3/4 cditas. clavo de olor molido 1/8 cdita. huevo batido con 2 cucharadas cu charadas de agua, para el baño 1 Unidad Huevos Grandes 3 Unidades leche evaporada 3/4 Taza puré de calabaza 2 Taza ralladura de jengibre fresco 1 1/2 cdita. Procedimiento: Me parece que un pastel de masa de trigo hace h ace sale una masa que dora muy bien y se queda crujiente bajo el relleno de calabaza. Además, el sabor sutil a nuez combina bien con el relleno de otoño.
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La tarta se sirve mejor fría y se puede guardar y refrigerar un máximo de 2 días. Clásica crema brûlée de vainilla Programa: Bake with anne olson Ingredientes: azúcar y un poco más para el brûlée 3/4 Taza
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Sal 1/4 cdita. Glaseado de vainilla espumoso (Frosting Fluffy) azúcar en polvo cernida 4 a 6 Tazas Azúcar para decorar (opcional) (opcional) Cantidad necesaria Extracto de vainilla 1 1/2 cdita. leche al 2% 6 cdas. mantequilla sin sal a temperatura ambiente3/4 ambiente 3/4 Taza
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bicarbonato de sodio 1/4 cdita. cacao en polvo proceso holandés 2/3 Taza café fuerte enfriado a temperatura ambiente 3/4 Taza canela en polvo ½ cditas. Extracto de vainilla 1 cdita. harina para todo uso 2 Tazas huevos a temperatura ambiente 2 Unidades
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trufas del mismo tamaño. Luego presione suavemente la trufa en cada cup cake. 7. Para el glaseado, bata el queso crema y la mantequilla hasta que esté una consistencia suave y esponjosa. Agregue el azúcar impalpable y la vainilla y bata primero a velocidad baja y luego a alta hasta que el merengue este brilloso y esponjoso. Retire la mitad del glaseado en un tazón y déjelo reposar. Mezcle el chocolate fundido en el glaseado restante.
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mantequilla sin sal a temperatura ambiente2 ambiente 2 cdas. yemas de huevo grandes 3 Unidades masa Azúcar impalpable para espolvorear Cantidad necesaria masa de hojaldre de pastelería p astelería 500 grs. Procedimiento: Preparación:
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