chezvens.blogspot.com

Chez Vens

Saturday, March 3, 2012. 188; cup (80gr) apricot jam. 1 quatity of Sweet Pastry (click HERE for recipe). 189; quantity of Crème Pâtissière (click HERE for recipe). Make the Sweet Pastry and Crème Pâtissière following each recipe instruction. Preheat oven to 180°C (350°F/Gas 4). Roll out pastry to line the tart tin. Line the pastry shell with greaseproof paper and beans or rice (if you don't have baking beans) - Blind bake the pastry for 10 minutes - or until pastry is just cooked. 189; oz (15gr) butter.

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Saturday, March 3, 2012. 188; cup (80gr) apricot jam. 1 quatity of Sweet Pastry (click HERE for recipe). 189; quantity of Crème Pâtissière (click HERE for recipe). Make the Sweet Pastry and Crème Pâtissière following each recipe instruction. Preheat oven to 180°C (350°F/Gas 4). Roll out pastry to line the tart tin. Line the pastry shell with greaseproof paper and beans or rice (if you don't have baking beans) - Blind bake the pastry for 10 minutes - or until pastry is just cooked. 189; oz (15gr) butter.

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Chez Vens | chezvens.blogspot.com Reviews

https://chezvens.blogspot.com

Saturday, March 3, 2012. 188; cup (80gr) apricot jam. 1 quatity of Sweet Pastry (click HERE for recipe). 189; quantity of Crème Pâtissière (click HERE for recipe). Make the Sweet Pastry and Crème Pâtissière following each recipe instruction. Preheat oven to 180°C (350°F/Gas 4). Roll out pastry to line the tart tin. Line the pastry shell with greaseproof paper and beans or rice (if you don't have baking beans) - Blind bake the pastry for 10 minutes - or until pastry is just cooked. 189; oz (15gr) butter.

INTERNAL PAGES

chezvens.blogspot.com

1

Chez Vens: Rudolph Nose Choco Chip Cookies

http://www.chezvens.blogspot.com/2011/12/rudolph-nose-choco-chip-cookies.html

Friday, December 23, 2011. Rudolph Nose Choco Chip Cookies. Basic chocolate chip cookies (click HERE for recipe). Bake chocolate chip cookies following the recipe instruction. Just before they are fully baked, take out the cookie tray from the oven and push down the white candy melts onto each cookies. Put them back into the oven for a minute or two (just to melt the candy). Once the candy melted, take them out from the oven and squish down the red MnM's. Credits : photo by leelaaloo.

2

Chez Vens: North Pole Marshmallow

http://www.chezvens.blogspot.com/2012/02/north-pole-marshmallow.html

Wednesday, February 15, 2012. Rounded marshmallow / marshmallow log (snip them in two). Red stripes paper straws. Rounded choco ball/mini bubblegum. North Pole" signs (get the FREE printable design HERE). Have everything ready, print out the Printable North Pole Signage Template and cut them, prepare bowl of water, paper towel, container for the sugar. Tips:. If you cannot find a rounded marshmallow, you can snip marshmallow log in two. Remove the sprinkled marshmallow from the toothpick and stack them.

3

Chez Vens: Basic Chocolate Chip Cookies

http://www.chezvens.blogspot.com/2011/12/chocolate-chip-cookies.html

Thursday, December 22, 2011. Basic Chocolate Chip Cookies. 1 cup (225g) butter, softened. 1 cup (200g) white sugar. 1 cup (220g) packed brown sugar. 1 teaspoons vanilla extract. 3 cups (375g) all-purpose flour. 1 teaspoon baking soda. 2 teaspoons hot water. 2 cups (335g) semisweet chocolate chips. 1 cup (115) chopped walnuts/cashew nut. Preheat oven to 350 degrees F (175 degrees C). Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. To make cookies with similar sizes,.

4

Chez Vens: Tiramisu Cake

http://www.chezvens.blogspot.com/2011/12/tiramisu-cake.html

Friday, December 23, 2011. 4 egg whites (130gr). Preheat oven to 350 degrees F (175 degrees C). Cream together the eggs, almond powder and powdered sugar in high speed until pale and fluffy. In low speed, stir in flour and melted butter. In a separate bowl, cream together egg whites and white sugar until smooth and shiny. Gently and gradually fold in to the first mixture. Bake for about 10 minutes in the preheated oven, or until cake are nicely browned. 8gr gelatine (dissolve in hot water).

5

Chez Vens: March 2012

http://www.chezvens.blogspot.com/2012_03_01_archive.html

Saturday, March 3, 2012. 188; cup (80gr) apricot jam. 1 quatity of Sweet Pastry (click HERE for recipe). 189; quantity of Crème Pâtissière (click HERE for recipe). Make the Sweet Pastry and Crème Pâtissière following each recipe instruction. Preheat oven to 180°C (350°F/Gas 4). Roll out pastry to line the tart tin. Line the pastry shell with greaseproof paper and beans or rice (if you don't have baking beans) - Blind bake the pastry for 10 minutes - or until pastry is just cooked. 189; oz (15gr) butter.

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chezvens.blogspot.com

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Saturday, March 3, 2012. 188; cup (80gr) apricot jam. 1 quatity of Sweet Pastry (click HERE for recipe). 189; quantity of Crème Pâtissière (click HERE for recipe). Make the Sweet Pastry and Crème Pâtissière following each recipe instruction. Preheat oven to 180°C (350°F/Gas 4). Roll out pastry to line the tart tin. Line the pastry shell with greaseproof paper and beans or rice (if you don't have baking beans) - Blind bake the pastry for 10 minutes - or until pastry is just cooked. 189; oz (15gr) butter.

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