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The Professional Pastry Chef And I | Another Foodblog? We'll see…Another Foodblog? We'll see... (by Benedikt)
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Another Foodblog? We'll see... (by Benedikt)
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The Professional Pastry Chef And I | Another Foodblog? We'll see… | propastry.wordpress.com Reviews
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Another Foodblog? We'll see... (by Benedikt)
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Homemade Granola | The Professional Pastry Chef And I
https://propastry.wordpress.com/2010/09/18/homemade-granola
The Professional Pastry Chef And I. We'll see…. OK, this is only marginally pastry-chef-related, but still somewhat relevant. Ever been bored with store-bought granola? I am There’s only so many brands of granola, around here, and I think I’m through with them. I found my favorite, but it’s still boring to buy the same stuff all the time. Since I was out of breakfast food, I decided to do my own granola. A quick google search revealed Alton Brown’s recipe for granola. By Benedikt on September 18, 2010.
Baking Bread (Baguette, Buttertoast) | The Professional Pastry Chef And I
https://propastry.wordpress.com/2010/09/17/baking-bread-baguette-buttertoast
The Professional Pastry Chef And I. We'll see…. Baking Bread (Baguette, Buttertoast). I was out of bread. Not a big issue if you have yeast, flour and salt in the house. And a faucet. Earlier on this blog, I have written about Bo Friberg’s French Baguette. While that tastes totally amazing, it’s a kind of “fancied up” version of French baguette, in my opinion. The baguette that I learned from my master in Germany really only needs yeast, flour, salt, water. Want the formula? At least, the crumb isn’...
Cloverleaf Dinner Rolls | The Professional Pastry Chef And I
https://propastry.wordpress.com/2010/09/19/cloverleaf-dinner-rolls
The Professional Pastry Chef And I. We'll see…. Do you like rolls? Ain’t they beautiful? By Benedikt on September 19, 2010. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out.
Revamping the Blog | The Professional Pastry Chef And I
https://propastry.wordpress.com/2010/09/12/revamping-the-blog
The Professional Pastry Chef And I. We'll see…. OK, this is not going as planned. At all. At this pace, I will never make it through the book. Why? That’s why I’m going to open up this blog to pretty much all my baking activities. Also, I’ll stop taking pictures of all the steps. At least most of the times. I think. Well, I guess this will vary. By Benedikt on September 12, 2010. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:.
Hiatus and New Blog | The Professional Pastry Chef And I
https://propastry.wordpress.com/2013/01/09/hiatus-and-new-blog
The Professional Pastry Chef And I. We'll see…. Hiatus and New Blog. Well, not much has happened on this blog in over two years. I’ve been baking, but somehow stopped keeping track on here. So I’m officially announcing a hiatus for this blog. I might come back to The Professional Pastry Chef at some later point. In the meantime, if you’d like to know what I’m up to in the kitchen, check out this new blog: afterschoolkitchen.wordpress.com. By Benedikt on January 9, 2013. Leave a Reply Cancel reply.
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Dobos torte | pastrycutters
https://pastrycutters.wordpress.com/2013/02/14/dobos-torte
Kifli is not croissant →. Posted by Péntek Cukrászda. Using chocolate buttercream in 1884 he invented a five-layer sponge cake topped with caramel slices that avoided the cake from drying out. Whith this innovation the Dobos slice could be kept fresh easily and would last longer than other desserts. After the National General Exhibition of Budapest in 1885 where Emperor Franz J. Oseph and his wife tasted this special and elegant cake it soon became popular throughout the Europe. Leave a Reply Cancel reply.
Luxury Chocolate Tartlets | pastrycutters
https://pastrycutters.wordpress.com/2013/06/24/luxury-chocolate-tartlets
Individual Stetánia cake →. Posted by Péntek Cukrászda. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Individual Stetánia cake →.
Kifli is not croissant | pastrycutters
https://pastrycutters.wordpress.com/2013/03/19/kifli-is-not-croissant
Kifli is not croissant. Posted by Péntek Cukrászda. You may wonder why it is such a special treat for me. Well, I think it is just like baguette for French people, bagel for Jewish community or pretzel for Bavarians. Unfortunately, unlike these other kinds of specialty bread, kifli is little known outside Central Europe so I have to bake them at home myself. Hókifli, ground walnut or almond based cookie. 16g fresh yeast or 8g dried. Bring water and 2 tablespoon of salt to a rolling boil in an saucepan.
September | 2013 | pastrycutters
https://pastrycutters.wordpress.com/2013/09
Almond and fruit tart. Posted by Péntek Cukrászda. I love baking with almond, I think it is a really rich and luxurious ingredient from the Mediterranean. If you are so lucky enough to pick up some nicely ripened fruit in the season you can make all your guests happy with this delicious tart. First of all you need a portion of almond shortcrust pastry. 60g and 180g cake flour. In a bowl, soften the butter and mix with the sugar, salt, almond, egg and 60g flour. Place it in the fridge for 1hour. Nothing i...
June | 2013 | pastrycutters
https://pastrycutters.wordpress.com/2013/06
White Chocolate and Thyme. Posted by Péntek Cukrászda. White Chocolate and Thyme is a very promising combination. I moved on this and added one more special flavour to the cake: dried figs. It gives a nice, crispy texture to the sponge and a a few drops of lemon juice make a perfect balance. Continue reading →. Posted by Péntek Cukrászda. Continue reading →. Posted by Péntek Cukrászda. Continue reading →. Evan's Kitchen Ramblings. The Professional Pastry Chef And I. Sütés, Főzés, Konyhai Kísérletezések.
Ha cukrászdát nyitnék… – Péntek Cukrászda
https://pentekcukraszda.com/alapfelszereles/ha-cukraszdat-nyitnek
Ha cukrászdát nyitnék…. Ha profi amatőr vagyok…. Kávéfesztivál 2013, London. Ha cukrászdát nyitnék…. Ezt az oldalt azért nyitottam, hogy feljegyezzek mindent, amit láttam mások konyhájában és később használnék a sajátomban. Azóta néhány év eltelt és soha nem írtam ide semmit. Ezen változtatnom kell, mert a memóriám egyre rosszabb és egyszerűen kopik minden a fejemből. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public).
Gasztrotúra – Péntek Cukrászda
https://pentekcukraszda.com/gasztrotema/gasztrotura
Ha cukrászdát nyitnék…. Ha profi amatőr vagyok…. Kávéfesztivál 2013, London. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. A british baking blog.
Crème mousseline – Péntek Cukrászda
https://pentekcukraszda.com/gasztrofogalomtar/kremek-szoszok/creme-mousseline
Ha cukrászdát nyitnék…. Ha profi amatőr vagyok…. Kávéfesztivál 2013, London. Őszintén, nagyon nehéz megunktól megtanulni a helyes mousseline készítést, senki ne hibáztassa magát, ha ez nem megy otthon. De ha sikerült, készíthetünk fraisier. Cukrászkrém vaj (1:0.4). Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. Notify me of new comments via email.
Gasztrotéma – Péntek Cukrászda
https://pentekcukraszda.com/gasztrotema
Ha cukrászdát nyitnék…. Ha profi amatőr vagyok…. Kávéfesztivál 2013, London. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. A british baking blog.
Pate bombe – Péntek Cukrászda
https://pentekcukraszda.com/gasztrofogalomtar/kremek-szoszok/pate-bombe
Ha cukrászdát nyitnék…. Ha profi amatőr vagyok…. Kávéfesztivál 2013, London. Amikor savas gyümölcsből készítünk mousse-t tojásfehérje helyett tojássárga alapú kérmet használunk. Ezzel szebb és jobb tartású krémet kapunk. Ezen kívül a fagylaltok alapját is sok esetben ez a fajta Pate bombe képezi. Víz cukor) felvert tojássárgája. Szirupot főzünk, egészen 121 C-ig melegítjük, majd a felvert sárgához adjuk és magas fordulatszámon egészen kihülésig verjük. Habos, fehér krémet kell kapni. A british baking blog.
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Propastop – Eesti propagandavaledest puhtaks!
Propastop tegeleb Eesti-vastase propaganda paljastamisega. Blogi veavad kaitseliidu vabatahtlikud. Kuidas nad ikka veel aru ei saa! Propagandakanalite välimääraja: osa 1. Eesti saab külge apartheidi templi. Vene meedia leidis võimaluse Eestit Lääne suu läbi rassismis süüdistada. Analüüs: milleks kleebitakse veneviha silte? Sinu teade on salvestatud. Kaitsepolitsei infokillud Venemaa mõjutustegevusest. Pronksiöö 10. aastapäev kogub tuure. Müüt kuldsest nõukaajast on kummutatud. Sildistamine on kui tugeva ...
PROPASTORAL. Blog de Antolín.sj
PROPASTORAL. Blog de Antolín.sj. Recursos para la tarea pastoral y educativa. Sábado, 7 de enero de 2017. SUGERENCIAS PARA 2017: DEDICA TIEMPO A,…. Al comenzar este año 2017, ofrezco algunas SUGERENCIAS con la intención que nos ayuden a ser más felices, y hacer felices a los que nos rodean. Veamos:. DEDICA TIEMPO A LAS PERSONAS, pues ahí está la auténtica felicidad. De vez en cuando, con sencillez y mucho cariño, a las personas que amas diles que las amas: TE QUIERO,…OS QUIERO MUCHO! Antolín de la Muñoza.
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Propastoral Dienstleister für Pfarrerinnen und Pfarrer, Prediger und Predigerinnen. Vollständige Gottesdienst-Modelle zu allen Sonn- und Feiertagen des Kirchenjahres. Anleitung, die Texte persönlich, gemeindlich oder regional zu kontextualisieren. Klicken Sie unter Gottesdienste. Und schauen Sie sich unsere GD-Modelle an! GD-Modelle für Karfreitag, Ostern und den zweiten Feiertag kostenlos herunterladen. Klicken Sie unter Gottesdienste. Und schauen Sie sich unsere GD-Modelle an!
The Professional Pastry Chef And I | Another Foodblog? We'll see…
The Professional Pastry Chef And I. We'll see…. Hiatus and New Blog. Bull;January 9, 2013 • Leave a Comment. It’s not only focused on baking but on my experiments with food in general. Hope to see you over there! Bull;September 19, 2010 • Leave a Comment. Do you like rolls? Ain’t they beautiful? Bull;September 18, 2010 • Leave a Comment. Recently, I did a batch of homemade fettuccine, and without special tools, it was a pain in the butt. But store-bought pasta tastes like cardboard! OK, this is only marg...
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