Well, and then begins the longest and most demanding patience macarons cooking chief keef i dont kn

Avoid unexpected opportunity to visit culinary studies Chopper Chopper organized macarons and Crêpes soufflées course, never for one moment did not question whether or not to go. Go, go and go again! In this lesson as I walked into a magical ritual - I knew that it takes to produce good macarons, and must know the production of a number of technical nuances that do not get a spot color macarons susprogusių pancakes. Tip - Never go to culinary or other courses in a hurry and at the same time trying to be in two places. Unfortunately, chief keef i dont know dem my life from me laugh properly and enjoy the spirit of the courses just did not have time. When nothing happens, it's really nothing, but when he goes ... About the same time. But today is not about that, but about the glamor, the mysterious and determination requiring macarons and simple, but oh what neprasta Crêpes soufflées.
Fluent English language courses led by Frenchman Marc d'Erceville chef who has worked in Michelin starred chief keef i dont know dem restaurants in France and Switzerland, while the last 5 years of living in Lithuania. Marc lesson began a detailed explanation of what is macarons. Macarons - from almond flour and egg protein produced cookies, sandwiched with cream. Egg whites, which are baked with macarons 2-3 days before cooking should chief keef i dont know dem be separated and leave at room temperature to "mature." Almond flour cook at home is not advisable, because often, the most grinding the almonds, the final result looks more like peanut butter, but not dry bulk flour. The production of macarons, almond flour must be at least 2 times thoroughly sift together the icing sugar and mix with powdered food dye (liquid paints are not recommended).
The next step - to the mass of mixed almonds half whipping egg whites to form the plasticine-like mass. The other half of the protein begins to whip with an electric whisk, while at the same time, prepare the sugar syrup. This - macarons sit-cooking method that provides more protein išplaktiems radiance and firmness. Water is heated with sugar syrup and when the temperature reaches 115 degrees, proteins have to be almost completely beat up. Syrup reaches 120 degrees temperature, chief keef i dont know dem protein must be rigid and they slowly begin to pour syrup. The addition of the syrup, protein caned until it becomes shiny and stiff, chief keef i dont know dem while beating on panicle formation of "bird's beak" - stiff protein knoll.
Such rigid proteins gently chief keef i dont know dem mixed, and more specifically "shall be folded" into the almond flour mixture. Then advised on a baking paper-pencil to define up to 3 cm diameter circles and paper flip. The inverted paper bag slowly extruded chief keef i dont know dem confectionery macarons mass and pressing all the macarons tin padaužoma well several times on the table that aligns macarons surface.
Well, and then begins the longest and most demanding patience macarons cooking chief keef i dont know dem stage - mouth. Before baking, macarons chief keef i dont know dem to dry at room temperature for about 3 hours. Macarons can be baked only when the surface becomes inadhessive by tapping it with your finger. Macarons drying, practicing cream production. During the course will produce three different creams: my team (which I really liked, by the way) has produced a jasmine tea flavored with white chocolate cream, the other two teams produced dark chocolate cream with basil and mint cream and wild berries. Our cream cream produced in a few minutes with boiled jasmine tea arbatžolėmis and then filtered, the smell of jasmine chief keef i dont know dem įsisunkusią užpylėme cream on white chocolate droplets, and stirred until the chocolate is melted. The cream must be frozen for two hours to stiffen and become spreading consistency.
Waiting until the surface is dry and macarons will be able to bake them, we learned how to produce another extremely charming French dish - Crêpes soufflées. This wafer-thin crepes, French called Crêpes stuffed with custard and baked in the oven until the cream swell as soufflés. Here hence the name - Crêpes soufflées. Custard usually chief keef i dont know dem produced - milk is heated with vanilla pod seeds, until almost boiling. Mix the egg yolks with sugar in them and little chief keef i dont know dem by little, chief keef i dont know dem stirring constantly chief keef i dont know dem poured hot milk. Then the whole mass again poured into the pot and heat until the cream is thick. Then, if I remember correctly, in the cream until stiff mixed whisk egg white to cream easier. Such cream scoop is placed on every cast, then it perlenkiant half. Stuffed pancakes are cooked in the oven for a few minutes, chief keef i dont know dem until topping swells.
We were making pancakes to me very fascinated the sauce - berry caramel. Water boiled with sugar until the sugar has melted and caramelized began, and since then feed of berry cream production performed the berry juice. Her caramel painted bright red color, and