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the lack of a connection to the world in my new house
you feel and glide the days between a post and the other .. between an experiment in taste and space to make the right confidence with a new environment.
of these little steps a trace of a delicious dessert that I copied as is from the beautiful blog of even good Pià Sylvie, it touches on a soft, sweet, fragrant, perfumed version of this classic Apple - I think I repeat other berries even more delicious and colorful I think a few raspberries and peaches as soon as a version pere/mandorle- season getting ready in a short time, spread a delicious scent and above will keep for several days more delicious than ever.
breakfast, break improvised violent attack on the couch .. the cake is for you!



here is the recipe that I have not changed except the cinnamon replaced by a grattugiatina tonka bean

250 gr flour 2 eggs 70 g caster sugar

90 g sugar veil
1 / 2 bag of baking powder
50 ml fresh cream 90 ml milk

3 tablespoons of oil
3 apples (annurca, fuji, renette .. to taste) 1 pinch

magic salt 1 / 2 tea spoon of cinnamon (I used tonka bean, again to taste)
coverage

50 g butter 50 g caster sugar
50 gr icing sugar
Wash apples, peel and cut into cubes. leave them aside to sprinkle with lemon nn oxidize them.
in a bowl beat eggs with sugar without making the mixture too fit.
add the flour sifted with baking powder, salt, cinnamon (to taste or aroma), add the oil gradually the milk and cream.
mix thoroughly and evenly.
I used a loaf pan, but nothing prevents a round mold (I would say no larger than 22/24 cm for these doses of dough) covered with parchment paper previously soaked and squeezed (adheres better to the mold), put half of the batter and cover with half the apples.

proceed to the remaining batter and yet the latter half of apples that will be pressed in slightly sweet.
bake in preheated oven at 180 degrees for thirty minutes.
same melt the butter and add the two sugars.
After the first half hour, remove the cake from the oven, sprinkle the surface with the butter + sugar mixture and bake for 15 more uniform '. (My other was 20 ').
the cake is ready when a skewer comes out dry.
to cool before removing from the mold .. Bon appétit!

Wiring Motion Sensor Light Switch

prontievia smells delicious!


the first Sunday in February, I won the
fear of a new oven a few weeks ago that stood out in my living room
of my new little house, little beat
reorganize the activities in which culinary especially confectionery.
but not spring! convinced that there is space to make a good cook and an aspiring
clumsy yesterday I shouldered instruction booklet and the whip and I baked my first cake .. and it could be that the flan patissier .
patissier the flan is a dessert popular in France though the certainty of its extreme, if not excessive, I have it spread to Paris, shops, bars will offer all sorts of slices more or less appealing and in most cases really delicious.
the sweet and simple and relatively lightweight, a thin pastry base, a fund you like (there's with pears and chocolate with fresh raspberries in the summer and other numerous tasty varieties) and a dense layer of cream flavored with vanilla (the real one not the chemical smell of vanilla!) previously cooked on the stove and then baked, to swell and caramelize the surface.
I think it's a delicate balance of flavors but precise to satisfy all tastes and perhaps because of it neighbors the sly facilities everywhere.
.. the flan and then personally know of Belle Ville, on the dormers, the Seine's reflection of a dark sky and fickle, souvenir of laughs and enjoyed walking on the trot and changes of meter hung the scent of an underground city that is imbued of conventional symbols and what each of us collects and brings with it. Voila! good week!

the flan is so composed
a roll of puff pastry (puff pastry made in the welcome home for the experts)
a jar of raspberry jam (can be replaced with fresh raspberries, chocolate, pears ..)
1 liter
semi-skimmed milk 2 eggs 1 egg yolk

180 g 100 fr
sugar cornstarch (upgradeable to 120)
1 vanilla pod
less heat on the stove with a glass milk with sugar, vanilla seeds extracted from pods (opens lengthwise with a knife and you do sliding along the wall to extract the fragrant seeds) until the first gas will rise.
work in the meantime the glass of milk with the cornstarch sifted, homogenizing the mixture and dissolve any lumps. individually and adds eggs and yolk. mix well. gradually add the hot milk, stirring quickly to not cook the egg mixture. added to store the milk mixture over medium heat, stirring to thicken. the consistency that must be achieved is that of a custard.
unroll the sheet of puff pastry, prick the bottom and lay it in a springform pan about 25 cm.
sprinkle bottom with jam (or ingredient that you wish to use) and pour over the cream.
level and bake in preheated oven at 180 degrees for forty minutes.
the flan is ready when the surface swells and begins to color. if it is timid, help with a few minutes of grill!
when cooled brush the surface with a fruit jelly or a gelatin DIY prepared with a glass of water, a tablespoon of pectin and a spoonful of jam (all on the stove and heat to boil, remove brushing the cake) .
bon appétit!