Friday, March 25, 2011
Tuesday, March 22, 2011
Congratulations On Engagement
GRANDFATHER IN THE PARK CAKE CAKE
Well yeah! Although it seems that the years pass if that pass! My father served 83 years, already years and so richly that. I love walking through the park, as well as how often you come to visit me and keep me company in my work has to go through the park. In the park of my city there a small pond with the ducks and I remembered to make the cake, is the first time you do a laborious, but every time you see dolls that I became fascinated with them, so this time try to back of the He does! I put pure and everything! Well, there's nothing he likes more than to ramble puffing his cigar.
The cake is a copy of the one I made for my son the day of love: chocolate mousse filled profiteroles in turn filled with cream (I love chocolate) mousse chocvolate
Cibeles: http:/
/ losdulcesdeana.blogspot.com/2010/11/mousse-de-chocolate-la-cibeles.html
profitaroles mass (mass choux):
http://losdulcesdeana.blogspot.com/2010/06/masa- choux-mass-de-bunuelos.html
is cutting the cake for my son because of this with such emotion, and we remember it.
Regards, Ana 
Well yeah! Although it seems that the years pass if that pass! My father served 83 years, already years and so richly that. I love walking through the park, as well as how often you come to visit me and keep me company in my work has to go through the park. In the park of my city there a small pond with the ducks and I remembered to make the cake, is the first time you do a laborious, but every time you see dolls that I became fascinated with them, so this time try to back of the He does! I put pure and everything! Well, there's nothing he likes more than to ramble puffing his cigar.
The cake is a copy of the one I made for my son the day of love: chocolate mousse filled profiteroles in turn filled with cream (I love chocolate) mousse chocvolate
Cibeles: http:/
/ losdulcesdeana.blogspot.com/2010/11/mousse-de-chocolate-la-cibeles.html
profitaroles mass (mass choux):
http://losdulcesdeana.blogspot.com/2010/06/masa- choux-mass-de-bunuelos.html
is cutting the cake for my son because of this with such emotion, and we remember it.
Regards, Ana
Thursday, March 17, 2011
Black Bump On My Butthole
SAN MARCOS
This cake was eager to do it, so take that had a few buds (after all macarons) and I decided to do it. It is not a complicated cake but since it takes several creams a bit laborious.
RECIPE:
normal 22cm cake about 5 cm high (cut into 3 slices) or 3 thin plates
same whipped cream 300 g sugar 60 g
truffle cream with almonds (300 g mounted with 75 g of sugar , 12 g of pure cocoa powder and a tablespoon of ground almonds) Middle
cup of syrup flavored with orange liqueur (cointreau)
Yolk pastry (4 buds, the same weight the buds of sugar and half water)
Ornaments: whipped cream, chocolate, crunchy almond ......
Preparation: lining a mold and put a biscuit base, is doused with syrup, put the truffle cream, put another biscuit base, it gets wet again with the syrup, cover with whipped cream and gets the last biscuit base, gets into the fridge for a while to rest and cool.
yolk pastry is done, boil the water and sugar syrup is about to loose strand, is at hand while stirring carefully so as not to curdle, put in a water bath until it becomes a beat cream slowly so as not to make grumos.Sacar the cake from the refrigerator, unmold and pour over the yolk, spread it carefully, if you want to take a little sugar and can be burned with a blowtorch or what everyone has, I do the queme.Echar a bit of whipped cream around to crocanti.Para best almond paste using more whipped cream decorate a white chocolate hearts and other black and pink and white sugar that we already had that I was rummaging through the closet to find the decor.
My husband loved it, it's been years since he ate.
A Pindorina (Pindorina kitchen) this time! you also get a piece and liked it, but I say that full well.
Regards, Ana 
This cake was eager to do it, so take that had a few buds (after all macarons) and I decided to do it. It is not a complicated cake but since it takes several creams a bit laborious.
RECIPE:
normal 22cm cake about 5 cm high (cut into 3 slices) or 3 thin plates
same whipped cream 300 g sugar 60 g
truffle cream with almonds (300 g mounted with 75 g of sugar , 12 g of pure cocoa powder and a tablespoon of ground almonds) Middle
cup of syrup flavored with orange liqueur (cointreau)
Yolk pastry (4 buds, the same weight the buds of sugar and half water)
Ornaments: whipped cream, chocolate, crunchy almond ......
Preparation: lining a mold and put a biscuit base, is doused with syrup, put the truffle cream, put another biscuit base, it gets wet again with the syrup, cover with whipped cream and gets the last biscuit base, gets into the fridge for a while to rest and cool.
yolk pastry is done, boil the water and sugar syrup is about to loose strand, is at hand while stirring carefully so as not to curdle, put in a water bath until it becomes a beat cream slowly so as not to make grumos.Sacar the cake from the refrigerator, unmold and pour over the yolk, spread it carefully, if you want to take a little sugar and can be burned with a blowtorch or what everyone has, I do the queme.Echar a bit of whipped cream around to crocanti.Para best almond paste using more whipped cream decorate a white chocolate hearts and other black and pink and white sugar that we already had that I was rummaging through the closet to find the decor.
My husband loved it, it's been years since he ate.
A Pindorina (Pindorina kitchen) this time! you also get a piece and liked it, but I say that full well.
Regards, Ana
Tuesday, March 15, 2011
Big Wemon In Old Girdles
in my coffee macarons with .....
These are the most I liked, perhaps by esteban not too sweet because I love the taste café.Los also fill with different flavors, vanilla, chocolate and coffee ah! also had them twice, because the first did not take too much coffee.
RECIPE: Mass
base: http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html
Fill meringue buttercream: http://losdulcesdeana.blogspot.com/ 2011/03/crema-de-mantequilla-con-merengue.html
Regards, Ana 
These are the most I liked, perhaps by esteban not too sweet because I love the taste café.Los also fill with different flavors, vanilla, chocolate and coffee ah! also had them twice, because the first did not take too much coffee.
RECIPE: Mass
base: http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html
Fill meringue buttercream: http://losdulcesdeana.blogspot.com/ 2011/03/crema-de-mantequilla-con-merengue.html
Regards, Ana
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