EstrellaGirl

bleubelle: Operation Closet Cleanup

Tue, 12 Jun 2012 01:39:55 -0400

So, I’ll be the first to admit that not only is my closet typically a disaster area, but I constantly have that “I have nothing to wear” moment, which is a little ridiculous considering the fact that I own a clothing store… I finally realized that it’s not what’s in my closet that’s not great,…

m-i-s-h: Dream office desk.

Sat, 12 May 2012 22:21:51 -0400

m-i-s-h:

Dream office desk.

The idea remains the same. Changed the dough - made caramelized...

Sat, 10 Mar 2012 00:30:58 -0500

The idea remains the same. Changed the dough - made caramelized puff pastry “contrary” - inverted, and cream scented fennel seeds. Very unexpected, but interesting. Customers directly from the afternoon sent me an enthusiastic sms-ku.

The most difficult thing in this recipe - the dough. I have long wanted to try inverted puff pastry from Pierre Erme. If you honestly, what you need, I got only the second time. But the result - just perfect. The dough - as in milfeyah in the best French pastry. Gentle, delicate, crispy, crumbling in his mouth.

Despite the fact that the cake will need 20x20 cm 500 g of puff pastry, I advise you to do it right away a large portion of that half did not get up. The dough freezes well, and if necessary, you can get a great cake in minutes.

Thus, inverted puff pastry from Pierre Erme.

Why is inverted? Because it is a puff pastry “in reverse”. In a typical puff in the oil block rolled flour “base” and everything is done in the inverted reverse. The oil block is the basis on which rolled flour mixture. Puff pastry case with different ratios of flour and butter, the classic version - 50/50.

For an oil block:

400g unsalted plums. butter at room temperature
175g plain flour

To block flour:

420 g of flour
115 g plums. Oil
2 tsp salt
1/4 tsp white wine vinegar
185 g of ice water

Oil Block: Mixer Mix sliced pieces of butter with the flour to form a square with sides about 15 cm Wrap in plastic wrap, place in refrigerator.
Flour power: Mix in a blender flour and butter to a state of crumbs, add salt and vinegar, gradually, continuing to mix at low speed, pour in the water. The water does not pour all at once, it may need less. The only way to make a dough. Roll into a ball, flatten into a square smaller than an oil block, wrapped in foil and place in refrigerator for 2 hours. There also put a rolling pin and board for rolling.

At the end of 2:00 to remove the oil block, roll out on floured board into a rectangle of cold (so long as the party was at least 2 times the short side). On the right side of the rectangle to put a block of flour, cover the left side, carefully “sealed” edges on all sides, knova wrapped in foil and place in refrigerator. For 2 hours. Together with a rolling pin and board.

Start reeling out. Roll out the dough on a floured board into a rectangle so that one side was 3 times longer than the other. The edges of the “short” side of the center of the wrap, “a book.” Fold dough in half on the same side, so that the fold was left. Again, wrap in foil and refrigerate for 2 hours.

The second reeling out - is exactly the same as the first. At this time, “pulling” the rectangle lengthwise, so that the long side was the one where the fold “books.”

Put in refrigerator to ripen for at least 2 hours, ideally overnight. The latter, reeling out a simple third is just before baking. Again, roll the dough into a rectangle, folded “letter” - 3 times to cool 1 hour in refrigerator.

Cut from the test boxes, weighing 160-180 g, roll into 20x20 squares, trim the excess so that the squares were straight, put on baking paper, place in refrigerator for 30-40 minutes.

Heat oven to 230S, sprinkle the dough with powdered sugar even layer, put in the oven, immediately reduce heat to 190S, bake for 8 minutes. Press dough board or any other flat object that did not rise much, bake another 5 minutes.

Remove, increase oven temperature to 250C, cover the dough baking paper and baking from top to another, turn so that the dough is turned the other side. Again, sprinkle with powdered sugar and return to oven. The oven 8-10 minutes. The surface should be smooth and shiny due to caramelization of sugar.

These manipulations repeat with the remaining layers.

Cream:

250 ml cream
250 g white chocolate
2 tablespoons fennel seeds
juice of 1 lime

250g raspberries

Cream of fennel seeds to boil, let stand 10 minutes. Melt chocolate in microwave or in a water bath. Cream drain, combine chocolate, stir well, pour lime juice and beat all the hand blender to a state of emulsion. Cool at room temperature and refrigerate, preferably overnight.

The cake just before serving to collect or a maximum of 2-3 hours before her to remain crispy batter and not had time to soak.

Whip the cream. Put some cream (from a pastry bag, or else run the risk of breaking the dough) on the first, lower layer (caramelized side up), put some raspberries, cover with a trace. layer, repeat the operation. Cover the last layer, decorate as desired.

In the previous version, I covered the top with white chocolate ganache and painted a “web” raspberry jelly, in this version - a thin layer of cream and berries sprinkled with powdered sugar.
Sprinkle with fennel seeds and adorned with white chocolate.

My source:

http://maria-fenix.livejournal.com/167610.html

Despite the fact that the description of the preparation of puff pastry scared (scares me too), make it easy, fast and pleasant. And how funny it is blown up in the oven!

Taste test the inverted I really liked, so I recommend not to fear, but to try. It’s worth it.

Video

Sun, 26 Feb 2012 15:37:13 -0500

I never liked 5’s… but this is the best night of my...

Sun, 05 Feb 2012 23:32:44 -0500

I never liked 5’s… but this is the best night of my life!

Photo

Tue, 31 Jan 2012 20:37:43 -0500

<3

Tue, 31 Jan 2012 20:29:01 -0500

I want to go dancing… <3

Fri, 27 Jan 2012 19:58:00 -0500

I want to go dancing… <3

Favorite Movie pic #2 Sabrina

Wed, 18 Jan 2012 21:12:00 -0500

Favorite Movie pic #2

Sabrina

Video

Fri, 30 Dec 2011 01:26:27 -0500

Robert’s voice is even better in real life...

Sun, 25 Dec 2011 20:01:34 -0500

Robert’s voice is even better in real life ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

My Smith!

Sun, 25 Dec 2011 19:56:16 -0500

My Smith!

Video

Sun, 25 Dec 2011 19:23:30 -0500

m0iety: omg radar pls ITS A LLAMA-CORN

Sun, 25 Dec 2011 19:23:21 -0500

m0iety:

omg radar pls

ITS A LLAMA-CORN

Video

Mon, 12 Dec 2011 23:15:35 -0500

Video

Mon, 12 Dec 2011 23:10:18 -0500

my brrridge

Fri, 09 Dec 2011 01:21:43 -0500

my brrridge

Photo

Tue, 29 Nov 2011 21:19:22 -0500

Annalynne Mccord

Tue, 29 Nov 2011 21:14:00 -0500

Annalynne Mccord

Untitled

Tue, 29 Nov 2011 18:41:00 -0500

Poetic Piece

08.1.11

The sound of the tip of this pen keeps tapping

slowly slowly slowly going into depth

and it falls and it crumbles

and it searches it’s way out

when will it ever stop

when will this verse drop

I’d like to peer into your mind

I wonder, what would I find?

Would I find ships and lakes,

maybe dreams,

hidden places in houses where sunshine would beam?

The fake altruistic face subtly letting you escape

until renounced and vanquished

doomed into forever darkness

magnanimous such a denouncement?

or foolish such a vigil?

Submission no longer required

Uncertain of the reason

Recollection of the once upon a time in-abolished cruel.

Prone to be a broken toy

defunct manican

no longer frightening.

Foolish “father”

How dare you touch them.

Veronica Jasmin Espinoza