Cn200 Pro Fast Drive Indir

second challenge online!

That this time it was necessary to combine the beautiful and good!

The title of the 2nd challenge was:

"Cooking is not just a matter of taste, you can also eat with your eyes. In this challenge , you combine the good and the beautiful! We expect the picture quality and aesthetic that should give Internet users want to taste your food "

So I opted for sweets raspberries. .. a crown-based puff pastry, topped with whipped cream with a crunch (due to brittle) to the tonka bean, all decorated with raspberries, blueberries and pistachios! tempts you?
here's the recipe but above all the pictures (which should be of quality and aesthetic ... I hope have been up to!)

AND CONTINUE TO VOTE VOTE 1 / 24 HERE

THANK

Gluttony Raspberry

Serves 4

Materials needed:

a pastry bag with a fluted tip of 8 teeth and a second 16-tooth (if possible)

1. Trim

200g raspberries or other fresh fruit

A handful of blueberries

A handful of unsalted shelled pistachios

100ml of red fruit coulis

2. For the whipped

500ml whipping cream 30%

50g icing sugar

a tonka bean

In a bowl very cold, pour the cream, grate in the tonka bean cream then add the icing sugar and mix well.

Mount whipped until it closes with a mixer or food processor if you whipped up.

Book in the refrigerator.

3. For the choux pastry

60 ml of milk

60 ml of water

60g butter diced

Pinch of salt 2

70g flour

2 eggs

2 tablespoons sugar wholesale

2 tablespoons almonds chopped

Preheat oven to 150 ° C (fan oven)

Weigh all your ingredients before making the dough.

Pour the milk and water in a saucepan. Add butter and salt. Bring to a boil over medium-low so that the butter has time to melt.

Sift flour over a sheet of parchment paper.

When milk is boiling, remove from heat and add flour all at once.

Stir briskly with the spatula until smooth incorporation of the flour.

Put on the heat and dry about 1min, stirring vigorously until the dough forms a ball and pulls away from the wall.

Pour the batter into a bowl.

Add 1oeuf whole stirring vigorously until well blended into batter.

Beat the second egg with a fork. Add (keep a little for brushing the dough earlier) to prepare in small quantities until a smooth paste, which holds the trowel and then falls.

Draw circles on a sheet of 8cm white. Lay the sheet on a baking sheet. Place a sheet of parchment paper on it, so we can see the circles drawn through it.

Fill a pastry bag with puff pastry, with a fluted tip to 16 teeth. On plate, place a first bead of paste along the marked circle and then a second against the first inside.

Brush the puff pastry circles with egg to brush

Sprinkle chopped almonds and wholesale sugar.

Lift the plate off excess sugar and almonds

Bake 40-45min.

4. Almond Brittle

25g whole almonds or chopped

50g sugar

tablespoons water 2 tablespoons

Prepare a plate lined with paper parchment, you will lightly oiled with a brush.

Heat the sugar with water in a saucepan over low heat without stirring until a caramel amber (not too dark!), Then add almonds and mix with a wooden spoon.

Pour on oiled parchment paper. Leave to cool and solidify. Then mix with a robot to a powder crisp.