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Recette de Beignets de courgettes au boursin et parmesan

Recette de Beignets de courgettes au boursin et parmesan

Flan parisien sans pâte de Ch Michalak - testé et approuvé !! délicieux, moelleux, fondant, doux hummmm !!!! je vous le recommande (j'ai doublé les proportions):

» Christophe Michalak, saveurs d’enfance : flan parisien sans pâte et Challenge Comté inside!

Flan parisien sans pâte de Ch Michalak - testé et approuvé !! délicieux, moelleux, fondant, doux hummmm !!!! je vous le recommande (j'ai doublé les proportions):

4 small individual bread at my baker      2 balls of mozzarella      70 g grated cheese      250 g of diced chicken      2 ripe tomatoes      1/4 sweet onion      fresh chives      2 eggs      10 cl cream      butter      salt, pepper, cayenne pepper   Petits pains gratinés au four...OVEN BAKED ROLLS....HAVE TO USE GOOGLE TRANSLATE

Petits pains gratinés au four

4 small individual bread at my baker 2 balls of mozzarella 70 g grated cheese 250 g of diced chicken 2 ripe tomatoes 1/4 sweet onion fresh chives 2 eggs 10 cl cream butter salt, pepper, cayenne pepper Petits pains gratinés au four...OVEN BAKED ROLLS....HAVE TO USE GOOGLE TRANSLATE

Le flocon feuilleté

Le flocon feuilleté

Je prépare maakouda ou ma3kouda afin d'accompagner la harira ou chorba. Voici maakouda express à la purée en sachet, un beignet de pommes de terre facile

Je prépare maakouda ou ma3kouda afin d'accompagner la harira ou chorba. Voici maakouda express à la purée en sachet, un beignet de pommes de terre facile

Vanilla Almond Tart Crust. This tart dough comes together easily and is much less fussy than a pie crust can be. The dough has ground almonds in it and uses cake flour, which has less gluten in it than all purpose flour, to help produce a more tender crust. This tart dough is very sticky, so it is important that you chill it well before using it. That stickiness also means that the dough will be crisp and tender after baking, not tough.

Vanilla Almond Tart Crust. This tart dough comes together easily and is much less fussy than a pie crust can be. The dough has ground almonds in it and uses cake flour, which has less gluten in it than all purpose flour, to help produce a more tender crust. This tart dough is very sticky, so it is important that you chill it well before using it. That stickiness also means that the dough will be crisp and tender after baking, not tough.

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