Glaçage miroir pour entremets
Méthode simple pour un résultat brillantissime :) Faire bouillir 120g de crème, 15g de lait et 90g de sucre. Hors feu ajouter 30g de cacao poudre. Passer au chinois. Verser sur 30g de chocolat noir et ajouter 3g (sec) de gélatine (18g réhydratée). Glacer à 30°C. Ne jamais fouetter sinon il y aura des bulles. Toujours mélanger à la spatule.
Passion Fruit & White Chocolate Cheesecake - Great British Chefs
This white chocolate cheesecake recipe by Matthew Tomkinson is enhanced by adding passion fruit to a traditional white chocolate cheesecake recipe
White Chocolate - Raspberry Mousse Cakes
I made those little cakes for Valentine's Day. They have a very silky texture and every bite tastes like a kiss. My husband loves white...
Sweet As Gold
Sweet moment, enjoying the sun comfortably sit down in an armchair, strategically placed next to the window and writing this post… Sweet moment, chatting until late in the night with a friend…
Inoubliable Amour: Unforgettable love, I just can't forget you
It's a normal thing that happens to everyone (Ok, I know there are some very very lucky people in the world that never had their heart broken, but it's rare). Inoubliable Amour Chocolate, Berries and Kirsch entremets When I think about heart broken, I still believe that there are some things that we can't forget, it's in our memory and always be. Well, I'm in that mood too -*-. But for me I tried to let my thought sink into my cake, I couldn't stop thinking about making this cake. So, I…