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Birthday party part 2 ^

I am finally with the second part of birthday party to give you the recipes of sweets that have completed the buffet .... some sweets are already on the blog, but still pre completeness we list everything!

1, tray, clockwise from left: White Chocolate Crinkly

Cookies, pastry with jam, Ugly but good chocolate (my way)

Here are the recipes ....

White Chocolate Cookies Crinkly

(recipe great Sarah Strawberry and Lemon )

For the recipe I refer you to she : I have done this and what's just that instead of the vanilla sugar I used the same amount of regular sugar + 1 / 2 teaspoon of natural extract of vanilla.

Try as they are delicious. Thanks Sarah

pastry jam

Ingredients:

1 roll of puff pastry rectangle

jam to taste 1 egg yolk

icing sugar non-hygroscopic

Note: icing sugar and non-hygroscopic 'a' POWDERED SUGAR NOT affected by the moisture '.. SAY' NO 'Bath "AFTER A FEW HOURS IN CONTACT WITH THE SWEET "

bought .... fornitissumo on site Lineacarta

Cut the pastry rectangles of desired size and cut the half with a sharp boxcutter. Place rectangles on

not recorded a generous teaspoon of jam and cover with the other chosen by rectangles join the edges well. Brush surface with beaten egg yolk with a tablespoon of water and bake at 200 ° until golden brown.

the oven, let cool on a wire rack and sprinkle with sugar is hygroscopic.

Ugly but good chocolate (my way)

(from a recipe of Master John Pina )

For these cookies I just got inspired by a recipe for Pina, because in fact I have not followed. In fact, provided the original tempering chocolate and caramelized puffed rice using the rate of 50% by weight of chocolate.

Here's how I realized I:

75 grams of puffed rice

200 grams of milk chocolate

Melt chocolate in water bath and then remove from heat and add the puffed rice, mix well until cover it perfectly with chocolate.

mucchiettini With a spoon pour the mixture over a sheet of baking paper and allow to dry completely before serving.

With these chocolaty treats I participate in the contest held by Martina and Tamara in collaboration with the site Saffron Yellow

tray 2 nd from left, custard and cream puffs, cannon to Chocolate

Chestnut Fritters

Here are the recipes:

puff pastry cream and whipped cream

Ingredients:

Fritters (recipe Luca Montersino , find it here )

Custard ( here recipe , che è la stessa usata per la torta di compleanno )

Panna montata leggermente zuccherata

Zucchero a velo non igroscopico

Preparare i bigne, quindi tagliare la parte superiore e farcirli usando due sacche da pasticceria (io ho quelle usa e getta) munite di bocchetta liscia per la crema che andrà sul fondo e a stella per la panna. Coprire con il "cappellino" e spolverare di zucchero a velo.

Cannoncini al cioccolato

Ingredienti:

1 rotolo di pasta rectangular sheet

chocolate pastry cream (custard the same link for the recipe)

Sugar Water

Cocoa powder

The procedure for the construction and firing of guns is always Pina

Cut the pastry strip of little more than an inch wide and roll on the appropriate cannulas aluminum cover 40%. Do the same at the other end of the cannula. Let stand in refrigerator for about twenty minutes.

Meanwhile prepare the "ice weeping" of water and 1 / 5 of its weight of sugar (eg 100 gr acqua 20 gr zucchero). Spennellare la ghiaccia sui cannoncini e cospargere con lo zucchero.

Far cuocere in forno statico a 210° per circa 10 minuti, quindi alzare la temperatura a 250° e portare a cottura finchè la superficie risulta ben caramellata.

Sfornare, lasciar intiepidire e sfilare delicatamente.

Far raffreddare completamente e riempire di crema al cioccolato. Cospargre con il cacao amaro.

Bignè alle castagne

Ingredienti

Bigne e crema pasticcera (Link sopra)

Panna montata leggermente zuccherata

Crema di marroni

Amalgamare con una frusta la crema pasticcera nella quantità desiderata ed il doppio di crema di marroni (ogni cucchiaio di crema pasticcera due di crema di marroni), quindi alleggerire il tutto con un paio di cucchiaiate di panna e amalgamre delicatamente.

Tagliate la parte superiore dei bignè e farciteli con la crema preparata usando una sacca da pasticceria munita di bocchetta a stella. Sistemare il cappellino e spolverare di zucchero a velo.

Direi che i brutti ma buoni (eseguito con il temperaggio del cioccolato) e i biscotti di Sarah possono essere due buone idee per i regalini di Natale!

soon!