by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Crème Mousseline Author: Germain Recipe type: crème Cuisine: French Ingredients Half crème patissière and half crème au beurre. 3.4.3177
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Fondant Author: Germaine Recipe type: Icing Cuisine: French Ingredients 2 cups (500 gr.) sugar 1 cup (2.5 dl.) water 2 tbsp. glucose or corn syrup or a pinch of cream of tartar Instructions Dissolve the sugar with the water in a copper pan....
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Glaçage au Chocolat/Chocolate Glacé Icing Author: Germaine Recipe type: Icing Cuisine: French Ingredients 3 oz. (90 gr.) semi-sweet chocolate 1 cup (90 gr.) confectioners’ sugar 3 tbsp. (45. gr.) butter 2 tbsp. water Instructions Sift...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Glace Royal Author: Germaine Recipe type: Glaze Cuisine: French Ingredients ½ egg white 1¼ cup (125 gr.) confectioners’ sugar 3 drops lemon juice Instructions Beat the sugar and egg white for a few minutes. Add lemon...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Simple Sirop Pour Fruits en Compote/Simple Syrup for Poached Fruit Author: Germaine Recipe type: Syrup Cuisine: French Ingredients 1 quart water 1 lb. or more sugar (to taste) rind and juice of 1 lemon 1 vanilla bean, cut in half lengthwise...
