Bucatari5stele
http://tunein.com/radio/Mill-City-Radio-s173790/

Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


Book


Booking.com


TalkToChef
Statistics
We have 150 registered users
The newest registered user is mirabela

Our users have posted a total of 270 messages in 259 subjects
Top posting users this month

Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest

None

[ View the whole list ]


Most users ever online was 58 on Tue Feb 24, 2015 10:08 pm
Social bookmarking
Social bookmarking digg  Social bookmarking delicious  Social bookmarking reddit  Social bookmarking stumbleupon  Social bookmarking slashdot  Social bookmarking yahoo  Social bookmarking google  Social bookmarking blogmarks  Social bookmarking live      

Bookmark and share the address of Bucatari5stele on your social bookmarking website

Latest topics
» It's official!
Sun Sep 11, 2016 9:20 pm by Chef Pipos Petre

»  You have posted in this topic. It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! http://www.bucatari5stele.com/ http:/
Wed Dec 16, 2015 2:08 pm by Chef Pipos Petre

» It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?vie
Fri Nov 27, 2015 12:58 am by Chef Pipos Petre

» https://www.facebook.com/pipos.petre
Fri Nov 27, 2015 12:52 am by Chef Pipos Petre

» Join http://talktochef.com/ now!
Mon May 18, 2015 12:34 am by Chef Pipos Petre

» TalkToChef!
Sun May 17, 2015 10:48 pm by Chef Pipos Petre

» Luxury & Premium Mediterranean Gastronomy Collection
Thu May 14, 2015 7:35 am by lxenophon

» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
Mon May 11, 2015 11:17 pm by Chef Pipos Petre

» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
Mon May 11, 2015 11:15 pm by Chef Pipos Petre

Similar topics
RSS feeds

Yahoo! 
MSN 
AOL 
Netvibes 
Bloglines 


Keywords

Instagram
Instagram

You are not connected. Please login or register

Tort Snickers

View previous topic View next topic Go down  Message [Page 1 of 1]

1 Tort Snickers on Sat Feb 01, 2014 2:28 pm

Andreea Denisa

avatar


BLAT:
6 albusuri
6 linguri zahar
4 linguri nuca
2 linguri faina
un plic praf de copt

GLAZURA ALBA:
200 gr ciocolata alba
100 ml frisca lichida

CREMA:
12 linguri zahar
6 galbenusuri
250 gr unt
400 gr alune

GLAZURA:
200 gr ciocolata neagra
75-100 ml frisca lichida

MOD DE PREPARARE
Blat: Albusurile se bat spuma cu un praf de sare. Se adauga zaharul si se mixeaza pana devin lucioase, se adauga nuca , se amesteca, iar la final faina amestecata cu praful de copt.
Se pune in tava(25x35 cm) cu hartie de copt, se da la cuptor la foc potrivit 30-40 min(pana se rumeneste putin).Se scoate si se lasa la racit.
Glazura alba: ciocolata alba rupta bucati cu frisca lichida se pun pe abur pana se omogenizeaza si se pune peste blatul rece si se da la frigider pana facem crema si se raceste.
Crema: 10 linguri de zahar se caramelizeaza, se adauga untul si se amesteca pana se omogenizeaza.Se adauga galbenusurile amestecate cu 2 linguri de zahar si alunele maruntite (sau intregi). Se lasa la fiert amestecand continuu pana se ingroasa si se lasa la racit.
Dupa ce s-a racit se pune peste blatul cu ciocolata alba si se da la frigider pana facem glazura neagra.
Glazura neagra: Ciocolata neagra rupta bucati si frisca lichida se pun pe abur pana se omogenizeaza. Se pune peste crema si se da la frigider.

View previous topic View next topic Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum