Welcoem to posts!!

in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c

Best chefs
Posted 3 years ago

My Grand Mother always cooked tasty food. But one day, she put a burnt pie in front of my Grandpa.
Not just a little burnt, but black as coal.
I waited to see what my Grandpa would say.
But he just ate the pie and asked how my day was.
Then i heard my Grand Mother apologize to him for his dinner.
I'll never forget his response.
"Dear, i like your pie."
Later, i asked him if he had told the truth.
He put his arm on my shoulder and said, "Your Grandma had a tough day at work."
"She was tired."
"The burnt pie didn't harm me but, a sharp word could have hurt her."

We all make mistakes.
We shouldn't focus on mistakes but, support those we love.
That's the secret of long and happy relationships...

4 - 0

Best chefs
Posted 3 years ago

Check out recipe here 👇🏻
Streusel cacao noisette:
150 g hazelnut powder
150 g brown sugar
115 g flour t 55
35 g cocoa powder
1 g of cell
150 g butter see 84 %
Mix the powders with the butter in cold cubes. pass the cold pasta through a 4 mm screen or a candy grid to get regular pellets. Store in the refrigerator or freezer until cooking. Cook á 150/160 C open key until á get amber color

Biscuit Emmanuel :
270 g liquid butter clarifies
330 g flour T4 5
130 g sugar ice cream
3 g of cell
14 g chemical yeast
330 g whole eggs
110 g sucre inverti
95 g brown sugar
70 g whole milk UHT
Sift together flour, ice sugar, salt and chemical yeast. Mix á leaf or mix with robot cuts eggs with invert sugar and brown sugar. Add sifted powders, milk and liquid butter. It is possible to keep the raw cookie in the refrigerator. Bake the biscuit at 180 C in the oven for 12 á 15 minutes

Pineapple banana confit:
180 g pineapple pulp
550 g banana pulp
61 g sugar semolina
12g pectine NH
Mix sugar with NH pectin. Heat the fruit pulps, then add the sugar pectin mix á 40 C. Bring á boil for 1 min then reserve to the refrigerator

Namelaka cinnamon milk:
335 g Whole milk UHT
2 pcs Cinnamon Stick
15 g Glucose DE 38/40
12 g Gelatin powder 220 bloom
60 g hydration water
740 g milky tropilia cover 29 %
650 g of UHT cream 35 %

Bringing milk to a boil with the cinnamon stick....
Infuse about 2 hours then Chinese and.....
Heat infused milk with glucose
Add the gelatin pre-rehydrated verse progressively on chocolate beforehand...
Mix asap asap
Add the cold liquid cream.
Mixing again. Ideally let crystallize one night in the fridge

Lightweight Caribbean Foam:
550 g light
9 gelatin powder
45 g of water
650 g chocolate Caribbean blanket
1100 g UHT cream 35 %