Ricetta crostatina di nocciole al cioccolato fondente - Maria Teresa Ceglia | Cook Like a Master
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????A Cook Like a Master c'è Maria Teresa Ceglia, finalista della nona edizione di MasterChef Italia.
????Per noi ha preparato una crostatina di nocciole al cioccolato fondente e rum con crema di arance!
????INGREDIENTI:
Frolla di nocciole: 230g farina, 115g burro freddo, 1 uovo, 120g zucchero a velo, 10g cacao amaro, 70g farina di nocciole, bacca di vaniglia, 1 pizzico di sale fino, 1 pizzico di cannella
Ganache fondente e rum: 50ml di panna fresca, 100g cioccolato fondente, 1 cucchiaio di rum
Spuma di arance: succo di 2 arance e di 1 limone, 2 tuorli, 80g zucchero, 20g cucchiaio di amido di mais, 150 ml panna fresca
Preparare la frolla mettendo tutti gli ingredienti in un mixer e impastare velocemente per non surriscaldare troppo il burro. Stendere la frolla tra due fogli di carta forno e rivestire una piccola tortiera da crostata imburrata. Cuocere in forno a 170g per 10-12 minuti
Per la spuma, montare la panna in planetaria. Portare a bollore sul fuoco il succo degli agrumi, unire tuorli, zucchero e amido di mais precedentemente amalgamati insieme, cuocere a 82 gradi e raffreddare in abbattitore. Unire la panna e mettere in sac à poche.
Per la ganache, portare a bollore la panna con il cucchiaio di rum, togliere dal fuoco e sciogliere il cioccolato fondente a pezzi.
Inserire la ganache nel guscio di frolla, far assestare qualche minuto in frigo e decorare con ciuffi di spuma di arance, una spolverata di cacao, spicchi di arance pelata a vivo e fiori edibili.
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Every MasterChef Finale Dessert Round | MasterChef Canada | MasterChef World
These are all the finale Dessert rounds from seasons one to six of MasterChef Canada!
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How To Make Authentic Jamaican Rum Cream - Vidmas | Foodmas
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Dishes To Make For International Chocolate Cake Day | MasterChef Australia | MasterChef World
Pick from chocolate cake, black forest gateau, chocolate torte and more! ????
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Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!
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RUM BABA Original Italian Recipe with Pastry Cream
RUM BABA Original Italian Recipe with Pastry Cream
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How to make the original italian rum baba. The babà, although originating from the court of Poland, is a traditional dessert of Neapolitan pastry. In this recipe we present the version enriched with italian pastry cream and decorated with syruped cherries.
You can make a rum baba cake or a single portion desserts.
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Piping bag:
Baba mold
???? INGREDIENTS
Baba Dough:
3 eggs
2 tbsp fresh milk
2.5 tbsp (1.8 oz) caster sugar
1/2 oz brewer's yeast
1/2 tsp salt
1.7 cups (9 oz) flour
1/2 cup (3.5 oz) butter
Rum Syrup:
2 cups water
3 cups caster sugar
1 cup Rum
Italian Pastry Cream:
5 egg yolks
9 tbsp (4 oz) caster sugar
1 sachet Vanilla extract
2 tbsp flour (or corn starch)
2.5 cusp fresh milk
???? ABOUT US
ItalianCakes: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make sweets, desserts and cakede corating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
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Chef Olly Rouse creates duck liver parfait, lamb rump and white chocolate and praline recipes
Chef Olly Rouse from Lainston House near Winchester creates three recipes that reflect his style of food at Lainston House. The first is duck liver parfait which is served with duck tongues and pickled mouli. The second is a lamb rump which has been cooked in a water bath and then roasted in a pan, this is served with a spiced aubergine purée and then dessert is aerated white chocolate flavoured with basil and served with rum jelly.
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