Hello Kitty Mont Blanc скачать в хорошем качестве

Hello Kitty Mont Blanc

PATE BRISEE or PIE CRUST Unsalted butter 27g Flour 50g caster sugar 5g a bit of salt egg 15g ALMOND CREAM unsalted butter 25g caster sugar 25g egg 20g almond powder 25g a bit of rum and vanilla extract if you want CHESTNUT CREAM chestnuts 100g (boiled and peeled. The ones I used were already sweet so I did not add any sugar but if the chestnut you are using are not already sweetened, you might want to add 10g of sugar) unsalted butter 25g vanilla beaan 1/2cream 50g chestnut oaste 125g cream 40g We’ll make the pie crust first. Cut the butter in small pieces and put in the freezer for a few minutes. Add the flour and the sugar and mix by cutting into the butter. Keep on cutting until you get a crumbly consistency. Add the egg gradually and keep mixing using you pastry cutter. When its all mixed up cover with plastic wrap and let it rest in the fridge for an hour. Now we’re gonna make the almond cream. Mix softened butter and sugar by adding the sugar little by little until you get a creamy consistency. Then add the egg in 2 or 3 times. Finally add sifted almond powder and mix well. Time to roll out the dough Make sure the surface you’re putting the dough is cold and roll it out. Mold the dough in the baking dish, create some holes with a fork, then add the almond cream equally. Bake in preheated oven for 40 minutes at 180℃ For the chestnut cream, heat up the cream, the sugar, the chestnuts the butter and the vanilla bean in a pan. Once it’s boiling, cook for another 3-5 minutes and remove from the heat. You can use a food processor to mix it all up, but as I don’t have one, I used a hand mixer, which worked just fine! Once it’s well mixed, strain it so you don’t have any chunks left. On the side, were going to incorporate the chestnut puree to the chestnut paste little by little. Once it’s well mixed, put in a pastry bag and you want to use a tip that has several holes to get those chestnut vermicelli. Add whipping cream on your tarts, some chestnuts, and cover it up with chestnut vermicelli. Sprinkle icing sugar on top and it’s ready! . To create a Hello kitty Mont Blanc I’m using chocolate for the face and for the deer’s nose, ears, eyes and the horns.