I just finished, is cold, I could not post it.
My mother-in-law gave me a beautiful and very fine book, note French patisserie Ladurée, who's 'been in Paris or in London at Harrods, it can not' is not conscious, and 'especially renowned for its special' that is the Macaronesia.
Recently, I learned, who opened a pastry shop in Milan, I strongly suggest you go there, if there 'as possible.
That in my opinion, stands as above, and 'my idea of \u200b\u200bconfectionery: pastel colors everywhere, classic furnishings, and what more' pleases me, and 'personnel using white gloves to pick up the cakes, and they change to every customer, fantastic! Not to mention the colorful and delicious Macaronesian delightfully placed in cute little boxes, you can give.
When I was in their pastry shop in London, in Harrods, I did not want 'to go away, there were ladies with their little dogs who ate pastries and beautiful slices of cake from your mouth water, and sipped tea, They seem to have stepped back in time 200 years, beautiful, nothing to say, it really seemed to be within a framework of Monet.
course in the book, there are lots of recipes, explained really well, must of French pastry in general, to name a few citarvi: madeleine, eclairs, pastry sable, Macaronesia, caramelized puff pastry, etc. Savarin ... .
I'll try 'to make as much' as \u200b\u200bpossible and then, the most 'feasible I will be' pleased to share with you, I have been reading very many.
cook this cake, you hear a wonderful scent that reminds, more 'than a cake, a croassaint, and I think it is at its best, using seasonal organic oranges.
SOFT ORANGE CAKE
Ingredients: (for a mold to be about 22 cm in diameter)
For candied orange slices: 1 orange
untreated
200 ml water 100 g caster sugar
soft cake:
225 g of butter cream
+ 20 g per 175 g of the mold
flour +20 g for the mold
3 eggs at room temperature
3 oranges
225 g caster sugar 1 tablespoon baking
powder (usually from 16 g but the recipe calls for 11 g)
orange syrup:
90 g caster sugar 200 ml orange juice (I used to drink orange juice)
orange jelly:
The recipe calls for 100 g of orange jelly already 'ready to melt a bit' with the heat, I have done so ':
1 packet of jelly cake
few drops of orange flavoring or a little 'juice, just to add flavor.
Procedure:
Wash the orange and cut into thin slices about 2 mm thick.
Boil water and sugar, gently add the orange slices.
Keep over very low heat for 20 minutes without reaching boiling point.
Drain and let cool on parchment paper.
Preheat oven to 180 degrees, static and heat coming from below that from above.
Grease and flour the mold only at the edges on the bottom, cut a disc of greaseproof paper to size.
Put the mold in the refrigerator.
With a grater, remove only the orange part of peel of oranges.
Mix the zest with sugar.
Squeeze oranges to extract the juice.
Put the butter in a bowl, then add in succession the following ingredients, stirring well to the addition of each of them, the mixture of sugar and peel, eggs, flour, baking powder and the juice of oranges.
Pour the mixture into the mold up to 2 cm from the edge (if the mold and 'more' high, there is no 'problem.) Bake and cook
for about 45 minutes.
While the cake bakes, prepare the syrup, bring to a boil the sugar with the orange juice.
Once baked the cake, unmold and place on a wire rack for desserts, with under a baking pan with high sides.
Heat the syrup until it is our quiver, and with the help of a ladle, add our fresh, collecting the juice that you will find 'the pan and re-wet the cake.
Let cool, then arrange the slices of caramelized orange.
Prepare gelatin, as written on the packaging and spice aroma with a few drops of orange or orange juice.
Nappa with the help of a brush the cake (not to sound like a aspic, but only polish).
Let cool and serve at room temperature.
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