Pastry: Lard – 100g Water – 125g Flour – 300g (plus extra) Egg (whisked) – 1 Filling: Chicken breast (cooked) – 1/2 Ham – 2 slices Bacon unsmoked (cooked) –… [Continue Reading]
A spicy tomato sauce. Use with penne or fusilli pasta. Also goes well with spinach and ricotta ravioli.
A simple and tasty canapé to impress at a party.
A versatile cream, good for piping flowers and other cake decorations. This recipe is from an old factory manual from the USSR “Manufacture of Cakes and Pastries” published 1971.
The sponge is a modified Mary Berry recipe from her book “100 Cakes and Bakes” published in 2011. I have halved the amount of sugar
After experimenting with lowering the amounts of sugar to egg whites, this is the lowest I have gone so far.
These curds can be used in pastry tarts, for sandwiching cake layers and to fill macarons.
All proportions are for 1 egg white, which is 150g of mixture, which makes 15 macarons.
How to fill and use a piping bag. Also a break down of nozzle types.
A basic macaron recipe, that once mastered can be modified to many different flavor and filling combinations.