Non credo ci sia nulla di meglio che spalancare le finestre e accorgersi che fuori, davanti a te, si spalanca un cielo cosi azzurro e limpido, direi quasi trasparente, che ti ci potresti tuffare.
Cosi come credo che non ci sia nulla di meglio che immergersi in un cielo azzurro e tiepido after an evening spent with your loved ones at the bottom of the essence of this strange life. They stayed in a few loved ones, you can combine them into a single table.
As I have said.
But this is not important. What matters is that everyone went away with his package: who got lunch for tomorrow, who will sit at the table to set up a sort of small brunch, those who can do his best breakfast this morning .
you remember that a few days ago I spoke to a paste sablée Christophe Felder? Good heavens, there are so many ways to make a crust, a sablée, in short, a mixture that then you can do donuts, tarts funds, foundations of Bavaria, little things tasty and crispy that it would take only a thin layer of jam to turn it into a sweet succulent.
quest'impasto I did and I got a lot of things, including funds for the tartelettes that I had won just browsing the delight of book that is Les Mignardises Christophe de .
page 40. If you stumble on this page is inevitable slip on an apron and quickly leave the kitchen table.
Tartelettes chocolat-café
(da Les Mignardises de Christophe)
Per la pasta sablée
Ingr:
150 g di farina 00
1 punta di coltello di lievito chimico
75 g di burro morbido
75 g di zucchero semolato
1 tuorlo
1 cucchiaio d'acqua
half a vanilla bean or a flavoring of choice (lemon, orange)
a pinch of salt
Sift flour with baking powder. Pour the powder into planetary and add the sugar and the softened butter to cream. Knead until dough is sandy, add half the inside of the vanilla and egg yolk. Knead quickly and if necessary add a tablespoon of water in which you have dissolved the salt. Form a loaf Wrap it in foil or parchment paper and you will rest for a couple of hours to cool.
sablée Spread the flour on a shelf so slightly, at a height of 1 / 2 cm and cut with a scalloped pastry rings discs di diametro leggermente superiore a quello dei vostri stampini per tartelettes. Inserite in disco all'interno degli stampini, bucate con i rebbi di una forchetta e ricoprite con un pezzetto di carta forno su cui adagerete dei fagioli secchi in modo da evitarne il rigonfiamento
Infornate ad una temperatura di 170-180°C per circa 10. Togliete la carte ed i fagioli e completate la cottura per alcuni minuti.
Per la ganache:
200 g di cioccolato fondente al 70%
200 g di panna fresca
1 cucchiaino da caffé di Nescafé
30 g soft butter
heat the cream to the edge of the boil. Add instant coffee and let it melt. Melt the chocolate and pour some of the hot cream. Emulsify the ganache reshuffled again with the usual circular motion from the center to the edges of the bowl. dd the rest of the cream and then stir in the butter, very soft. Pour the ganache on the bottom of tartelettes and store in refrigerator.
Let cool the rest of the cream and assemble advanced with a whisk.
tartelettes When ready, each decorated with a pink ganache mounted.
The tartelettes garnish will keep for several days in the refrigerator.
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