Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies and many other cakes and biscuits. Mix 1 egg white, 150 g finely sifted icing sugar, 15 g Maizena and a little lemon juice. Here is how to … Continue reading Royal Icing
Christmas time is nearing so I’m starting to make Lebkuchen. I just have a major problem! Where I live I do not easily find the spice it takes to make Lebkuchen. So I have to make it myself! If you have a Thermomix or similar you can grind the spices as I did, otherwise you … Continue reading Lebkuchen – the spice homemade
Nougatine has a simply wonderful taste and gives pastries, ice cream, etc. a strong nutty taste. You can of course also use the same procedure for walnuts, almonds, pecans, pistachios, cashews, etc. You must first peel the almonds and then toast them. Walnuts, pecans, pistachios and cashews are only toasted. You can of course vary … Continue reading Hazelnut, almond, etc nougatine
One of my favorite chocolate glazes is this precise version, which envelops the cake smoothly and perfectly. I found this mould here. Ingredients 1 marble cake250 g milk chocolate or dark chocolate, but I admit that I prefer milk chocolate here as an exception25 g neutral oil I baked my marble cake in a silicone … Continue reading Precise chocolate icing (Traditional & Thermomix)
How to make a homemade praline paste (see underneath how to make a pistachio paste 150 g blanched almonds150 g blanched hazelnuts 85 g caster sugar 50 ml water Put the blanched almonds and the blanched hazelnuts in a baking tray, and toss them in the oven for ten minutes at 150° C. Shake the … Continue reading Homemade praline paste
Here's what you need if you want to make a cake larger or smaller than what the recipe says! A conversion table to adapt all the recipes to the size of cake you want. Here's a brief example: You have a recipe for a 20 cm diameter cake tin, and you want to cook it … Continue reading Conversion table cake tin
A perfect base cream for cakes, cupcakes and other desserts is the whipped dark ganache. I have a pretty simple version, that is absolutely delicious! Here I used it for Halloween cupcakes made from zucchini cake perfect for autumn with its flavors of hazelnuts, cinnamon, and currant jam that I used in cupcakes to give … Continue reading Simple Whipped Dark Chocolate Ganache
For many patisserie recipes you need a meringue. Personally I really like Italian Meringue. The advantage of this one is that it keeps very well in the refrigerator, so do not hesitate to prepare it in advance. You need a robot with whisk attachment and a cooking thermometer. Ingredients 30 g of water150 g caster … Continue reading Italian meringue
