Watermelon Polos

Preparation: 20 minutes (plus freezing time)

Cooking time: no cooking

Servings: 9-pin

Ingredients

Watermelon layer:
• 350 g of watermelon, cut into chunks and seeds removed
• Sugar 50 g
• juice of half a lemon
• 1 handful of chocolate chips or pellets
Lemon Layer:
• juice of half a lemon (about 50 ml)
• 150 ml of cold water
• 2 heaping tablespoons sugar
Kiwi layer:
• 1 kiwi
• 50 ml of cold water
• 2 tablespoons sugar

Preparation

1. We started having prepared molds and sticks that we will use, and making sure you have room in the freezer. In this case I used plastic shot glasses, arbutus and twigs that I have in the garden. To prepare your poles you can use a multitude of molds: pole, ice cube, plastic cups, paper or glass ... As sticks can mix and sold specifically for these uses (see notes) sticks lollipop, or twigs of some tree, if you are sure they are not toxic, and you have not used chemicals
2. Now prepare the layer of watermelon, for this, grind all the ingredients (except chocolate chips) in a food processor or blender. Split the mixture into the molds, and carry it to the freezer. Past a couple of hours, the mixture will have begun to freeze, but is not completely solid. Then, using a skewer, we will push the chocolate chips and placing them where we want to remain the "seeds". We back to the freezer 30 minutes, withdraw, and then put the poles sticks. If it does not hold firm and upright is that the mixture is not sufficiently frozen and have to wait a little longer. Times are approximate, you better be a little careful the first time you prepare these poles
3. Once watermelon layer list, and placed and sticks, lemon layer prepared by mixing all ingredients. When the layer is perfectly frozen watermelon (minimum 4 hours), pour over a thin layer of lemon. We back to the freezer
4. When the layer is completely frozen lemon (minimum 4 hours) prepare kiwi layer, simply grinding all the ingredients. Pour over the lemon layer, and took the freezer until the poles are ready (minimum 4 hours)
5. To unmold the poles there are several methods. The simplest in my case because the vessels were plastic was cut and remove the poles. They can also be left 5/10 minutes at room temperature, and then pull the stick to unmold. Another option is to move the poles by a jet of warm water, especially the bottom, until we can get them

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FOOD ART, Icing, Icing Sugar, Lemon juice, sweet., Watermelon juice,

Macarons with Ice pistaccho

Preparation: 1 hour

Cooking time: 10 min

Servings: 25 to 30 macarons

Ingredients

For the "shells"

• 200g icing sugar
• 110 gr almond flour (or ground almonds, if you do not find)
• 90 g egg clear
• 30 g sugar normal
• Green dye, preferably powder (optional)
• Red dye in spray (optional)
• template or stencil (optional)

For the filling:

• homemade pistachio ice cream

Preparation

1. We started preparing macarons. We weigh and sift the icing sugar and almond meal. And this applies not skip this step as I do in all recipes. I confess, never sifted anything biscuits, cookies and more. But in this recipe, it is ESSENTIAL.
2. We connect sifted almond and sugar in a large bowl. We can replace about 20 g almond flour for ground pistachios.
3. We weigh the clear. Some people used the aged, ie, separate the whites from the yolks, and leave a day out of the refrigerator, or 4 or 5 days in the refrigerator before using. I've always prepared with pasteurized clear as those sold in Mercadona, because I find it more comfortable to weigh 90 g of clear, and there are no outstanding use buds. 90g is more or less clear is weighing 3 medium egg whites. To ride better, should be at room temperature, so I recommend them out of the fridge for a while before
4. With wire whisk, begin to mount until a clear foaming.
5. Gently add the granulated sugar (30 g), while still riding with the whisk at full speed until a meringue with stiff peaks forms.
6. We again flour mixture and almonds through a sieve (yes, again!) While we dropping the mixture in the form of rain on the white that we have previously mounted. In: Sift almond flour and again, and go on dropping it clear, but not all at once, but little by little so you do not lose too much air meringue.
7. A medium mixing, add the coloring to desired hue
8. Prepare a piping bag with round tip, depending on the size that we will make the macarons. I used a 1 cm for I have prepared tiny, about 2.5 cm.
9. We print and put this template , or similar , on a baking tray. On top place a baking paper so that the circles show through and to guide us to the macarons are perfectly round.
10. With the pastry bag perpendicular to the baking sheet, let depositing small amounts of dough. To make a circle, aim with the tip of the nozzle to the center of the circle (remember, the manga perpendicular), and without leaving the site, pressed to fill the circle. Thus out perfectly round (unless the dough is too thin and tends to expand) a small peak, which disappears in a few seconds is probably formed. If not, is that the dough is too thick and you have to mix a little more.
11. Where have all the macarons on the tray, carefully withdraw the template below, and remove the bubbles that are formed on the surface of the macarons with a toothpick. Let rest the macarons at least an hour for the "foot" is formed. Thus, the upper layer is dried and a "cap" is formed and when introduced into the furnace, the air can only escape meringue downward, forming the foot so characteristic of these cakes. Before baking, to see if they are dry and ready, we played one above. It should be noted slightly dry, and should not remain attached to the finger. (If you are not is something stuck, you secretly suck your thumb and wait a little longer, they are not yet).
12. Preheat oven to 150 and bake about 10-12 minutes for this size, some recipes recommend even 15 or 20, but in my opinion and are completely dry. Must be dry outside, and slightly soft inside.
13. Remove from oven (almadecántaro turn it off!) And let cool on same baking tray where have. A cold time, but waiting too, carefully took off the sheet of tracing paper, and proceed to decorate them with a template or stencil and spray dye. It is very simple, just to place a "shell" on baking paper (not stain), crank up the macaron template we like, and sprinkle with coloring spray. We removed the stencil carefully and let dry the macaron. Later we keep in the freezer, unless we go to consume immediately.
14. Then prepare pistachio ice cream, as shown in this recipe
15. To make the sandwiches, we took a half macaron, put a ball of ice cream on top, and press with another macaron half to form a sandwich. We keep in the freezer until consumption.

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Almond, DESSERT, Icing, Icing Sugar, Pistachio, Stencil,

Cookies and chocolate nougat

Preparation: 45 minutes

Cooking time: 10 min

Servings: 24 cookies

Ingredients

For the biscuit base:

• 400 g plain flour
• 150g icing sugar
• 200 g cold butter, cut into cubes
• 1 egg medium
• 1 pinch of salt

For the filling:

• Soft nougat cream (see notes)

For coverage

• 300 g white chocolate (or white candy melts)
• 50 g of cocoa butter (optional)

Equipment: Silicone mold 8 round cavities .

Preparation

1. We started preparing cookies the day before. Mix all ingredients with your hands to form a smooth dough.
2. We form a ball, which we divide into two or three parts (depending on the size of your countertop, and the strength that you have to stretch the dough)
3. Stretch each portion between two sheets of baking paper with a rolling pin, until they were very thin, 3 mm thick or less.
4. We sheets of cookie dough in the fridge for a couple of hours, or leave them in the freezer for half an hour (this is done to facilitate the cutting process). As we proceed to each of the dough portions that we have previously cut.
5. We pulled the sheets (one at a time, so you do not lose cold), cut with a round cutter mold size that we will use for that then the size of the cookie matches the mold (mine 6 cm), Stand biscuits on a tray, and bring back to the freezer at least 15 minutes (cookies will help not lose shape during baking). Repeat with remaining dough. Mass cuts, we can return them to knead, and stretch to the procedure described previously, or we can prepare these minigalletas
6. Preheat oven to 170 º C and bake the cookies about 10 minutes, until lightly browned on the edges. The out of the oven, we let stand 5 minutes, and we put on a rack to cool. Cookies are blanditas out of the oven, and finish hardened to cool.
7. When cool, continue to prepare our nougat and chocolate cookies. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt.
8. Place the pan on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We place a teaspoon of cream over the chocolate nougat in the center, and ended up covering with a cookie. .
9. Let cool in the refrigerator or in a cool place and solidified seco.Una on chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool, dry place until use.

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Chocolate, COOKIES, DESSERT, Egg Cookies, Icing,

Curly Pasta Chocolate

Preparation: 15 min

Cooking time: 10 min

Ingredients

• 250 g butter, ointment (soft)
• 100g icing sugar (luster)
• 2 small eggs, at room temperature (about 100 g eggs)
• 350 g flour
• Pinch of salt

For stuffed pasta

• chocolate bars (see notes)
• icing sugar for dusting

For pasta with vanilla cream and chocolate coated

• Sugar 70 g
• 35 g water
• average vanilla pod. (You can use vanilla liquid, paste, powder ...)
• 125 g of butter cream (soft)
• 100 g of black chocolate to melt

Equipment: pastry bag with curly tip.

Preparation

1. Preheat oven to 180 º C. Prepare a baking tray with baking paper forrándola. We hold the baking paper with some weight, or zeal, as if not move when she put the dough in the pastry bag.
2. We began to prepare the mass of curly pasta. So we beat the butter and sugar until very fluffy (a minute or two with electric beater rods).
3. As we continue whisking, add the eggs one without adding the second until the first is fully integrated. If the eggs are cold, the butter will seem short. This is solved if you keep beating, but in any case to prevent, better lay eggs at the same temperature than butter.
4. Add the flour and pinch of salt, and mix just enough to combine.
5. We spent the mixture to a pastry bag fitted with a curly tip.
6. Putting the icing set at an angle of 45 ° to the tray, let escudillando (by dispensing) dough into strips about 7-8 cm on the baking paper. We should seek to exert a uniform dough strips are uniform pressure. We should make a separation between the covers and that in the furnace and melted butter cookies expand slightly.
7. Bake about 10-12 minutes
8. Out of the oven and let cool on a rack
9. Meanwhile, prepare the buttercream vanilla. Boil the sugar with the vanilla bean and water in a saucepan. When boiling, leave a minute, and retired. Let cool until it is room temperature. We open the vanilla pod and removed the seeds with the tip of a knife, mixing with the syrup. Beat butter with electric beater rods, and we're adding while the syrup in a thread (remember, not hot or the butter would melt!).
10. We continue beating until the buttercream is whitish and fluffy. Spent the cream to a pastry bag fitted with a round tip 1 cm (you can do it with a spoon, but with the manga it takes less time and less stain). We put a strip of cream on the flat side of half the pasta. Cover with the other half, so they are pressing the two halves together and the filling is well distributed. Booked in a cool place while preparing the chocolate coating.
11. We melt the chopped chocolate in a microwave for 30 to 30 seconds, stirring each time. We dip the ends of the pasta in the melted chocolate, first one side and then another, dropping the excess chocolate. Let cool pasta in the refrigerator until the chocolate has solidified (about 10 minutes), and we keep pasta in an airtight container in a cool place until consumption.
12. To prepare the stuffed version, vary the processing from point 6With an angle of 90 ° relative to the tray (for the dough out broader) escudillamos dough strips. The strips should be slightly longer than the chocolate bars that we will use.
13.  We put a bar of chocolate on each strip of dough and press lightly. We take the pastry bag again, and again with an angle of 90 º, cover with another layer of chocolate dough strip, making sure it is covered.
14. Bake about 12 minutes
15. Remove from oven and let cool on a rack. A cold time, sprinkle with icing sugar, and retain in an airtight container until consumption

NOTES:

• As long as you prepare biscuits, use two baking sheets together (glued to each other), so we avoid burning too much pasta underneath. If only using a tray, you probably need to reduce the cooking time, at least in my oven
• To handle sleeve comfortably when escudillar pasta, I recommend not fill it with all the dough, but throw two or three times
• For best results in a totally stuffed pasta, it is important to use a chocolate that does not burn in the oven. If you can not get it, you can use chocolate to melt and shape of bar using a pastry bag and a straw soda as seen in this photo To unmold chocolate bars, or cut the straw, or we hold the straw with a hand, push the chocolate while at the other end with a skewer or the like
• I tried to fill these compounds jam and nutella too, and are very rich, but the look does not stop being perfect, as they are two stuffed semi, and cover with the top layer of dough one part goes through the side . It is therefore recommended that the filler is rigid so it is well covered (for example, you can use strips of frozen nutella)
• The pastas are richer when they are freshly made (especially the stuffed, if the sockets when the chocolate is still slightly molten., But perfectly preserved (with cream filling) for a week stored in an airtight container in a cool place

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Chocolate, Continental Menu, DESSERT, Home made, Icing, International Cuisine, Pasta preprations,

King Cake

Preparation: 30 min levied (about 4 or 5 hours)

Cooking time: 20 min

Servings: 2 roscones

Ingredients

• For flavored icing sugar
• 120 g of ordinary sugar (or icing sugar if you have)
• The average organic lemon peel
• The average organic orange peel
• For the sourdough or sponge (all ingredients at room temperature)
• 70 g of milk
• 10 g of fresh baker's yeast (or one envelope of dry, but baked, not worth Royal!)
• 1 teaspoon sugar
• 130 g bread flour

For the mass (all ingredients at room temperature)

• 60 g of milk
• 80 g of butter
• 2 medium eggs
• 15 g of fresh baker's yeast (or one envelope of dry)
• 30 g of orange blossom water (I did not put the skins of citrus fruit is aromatic enough. I replace this amount for milk)
• 450 g bread flour
• 1 pinch of salt

For the syrup to bathe the roulade

• Sugar 50 g
• 50 ml water

For sugar lace

• 100 g of powdered glaze Magic elastic Decor (or similar)
• 100 g of warm water

Preparation

Traditional Preparation:

1. We started preparing the flavored sugar. This grate the citrus peel (hey, without the white part) and mix with icing sugar. Booked.
2. We continue preparing sourdough. Back out with your fingers baking flour, and mix all the ingredients of the dough into a ball mother. No need to make it a uniform and smooth dough, just form a compact ball
3. We filled a bowl with warm water, and put the ball in it ("warm water" means to stick a finger in it neither cold nor hot notes). We left there the ball to increase its size and afloat. It usually takes about 15 minutes, but I've come to have to wait up to an hour. When the ball of sourdough is ready for use, we will be preparing the main mass.
4. To do this, get rid fingers baking flour. Add milk, eggs, flavored sugar, pinch of salt and sourdough we have previously prepared and mix well.
5. We roscón mass to a work surface as the counter, and begin kneading. If you do not know how to, Su-fried Webos has a great video which shows how to prepare roscón whole process . If the dough will be too sticky you can embadurnaros hands with a little oil, and the area where you go to work, and so the dough will be more manageable without adding more flour (But with these quantities the mass is very manageable, it really is not necessary).
6. Knead about 5 minutes, and begin to add the butter slowly while continue kneading. Other Knead about 10 minutes, until we get a smooth dough.
7. We form a ball and let rest in a bowl covered with a cloth until doubled in volume. Normally this process takes an hour or two, but do not worry if it takes a little longer (if you been waiting since last year, as if time to worry)
8. When the dough has doubled in size, knead lightly to degas, and divide it into portions based on what we're going to do next. With this amount of dough, I usually prepare two roscones, my oven is tiny and I would not fit a whole one this size.
9. If you are going to prepare the Kings' cake traditionally follow this step by step how to form roscones.
10. If you go to prepare a roulade of balls as the photo, cut the dough into portions of approximately 70 g
11. Dough balls placed in a detachable round mold, slightly spaced from each other, as a separating finger, and forming a circle. If we place a baking paper on the base of the mold, facilitate demolding, but not necessary. The mold is not necessary, but it facilitates the roulade out perfectly round. If you are concerned that during the leavening or baking can close the center hole of the roulade, colocad hoop ramequin emplatar or oil smeared on the center of the roulade
12. Leaving weigh roscones covered with a cloth a couple of hours, until the dough has doubled in volume.
13. When we see that they are ready, preheat the oven to 180 º C, heat up and down.
14. We introduce the first of roscones in the middle of the oven, and bake about 18 minutes. If we see that the roulade roasted too soon, we cover with foil.
15. Remove and let cool before filling, and proceed the same with the other roscón
16. Prepare the syrup (serve to attach the decoration). Put the water and sugar in a saucepan, bring to a boil, let it boil a couple of minutes and remove from heat. Booked
17. Prepare now lace. Mix 100 g of elastic glaze powder with 100 g of warm water. Beat two minutes at medium speed. We extend the mixture rugs we have chosen. We dried about 10 min in the oven at 80 ° C (just make a test, the time may vary by mat we use).
18. Alternatively we can let the lace dry sugar 3 or 4 hours at room temperature.
19. Once dry, remove the mold easily. If it breaks to unmold or is something sticky is that it is completely dry and no more waiting
20. Paste the roscones lace with a little syrup to decorate              

NOTES:

• The bread flour is a special type of flour for dough has more protein (gluten) flour that "common". Can be found in almost any supermarket, usually HARIMSA brand, but now prefer to use completely handmade flour without additives, such as flour Saiz
• The lace is stretchy for a while only, then at room temperature stiffens as I was when the gas bill arrives, or traditional glaze. If we want to keep it elastic, will bake between two roles, and then in foil (I have only tried a few hours, but I read that a well can be stored overnight without hardening)
• The roscón I prepared the traditional way, is so perfectly round because I bake a Savarin mold . But I like the texture of the crust when baked without mold
• The filling is roscón Photo whipped cream (500 ml cream with 35% minimum MG, and 4 tablespoons of sugar) The only trick, the cream must be very cold to mount well, and we must be careful not spend the beat, or make sweet butter. If you find cream 35.1% of MG mount much better despite the small difference in fat. It happens with brands like Pascual. For filling roscón stay nicer, better distribute using a pastry bag, or if we have, putting whipped cream in a freezer bag and cut the tip to distribute circled over the roulade.
• This twisted roll of kings can be stored overnight in the refrigerator (especially if it is filled), in a closed freezer bag. You can also freeze, and leave it to thaw at room temperature when we go to eat (a few hours), or portions in the microwave (about 30 seconds) If we are to choose to freeze, best unfilled.
• We can varnish the roulade with beaten egg instead of milk, sprinkle with sugar and decorate with candied fruit, as is traditionally done

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Baked, Cake, DESSERT, Icing, International Cuisine,