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Raspberry lemon basil cookies recipe (part 3):
raspberry lemon basil cookies recipe makes 22 cookies ≈ 1.7 ounces (50/55g) ea. cookie dough 8 tbsp (120) butter, room temp 3 grams fleur de sel or kosher salt 2 grams f*t base red food coloring 3 ounces (90g) almond paste (lubeca 50%), cubed 3 ounces (90g) brown sugar or raw sugar 1 cup (200) granulated sugar 2 ea. (100g) eggs 3.2 cups (420g) all purpose flour 1/2 tbsp (8g) baking soda. mix flour and baking soda together and set aside. cream butter and salt. add food coloring and mix well. add sugars and the cubed almond paste and blend until smooth. add one egg and blend, and add half of the flour and mix to combine – add the remaining egg and flour. transfer cookie dough in a pastry bowl. scoop out and line up onto a baking tray lined with silicon mat. coat each cookie with the caramelized and crushed almonds and chill cookies. cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for weeks. caramelized almond 7 ounces (200g) almonds, toasted 2.8 ounces (80g) sugar 2 tbsp (30g) water. bring water and sugar to a boil; cook for for 3 min and throw in almonds. stir constantly on medium high heat. the sugar will begin to cristalize, continue stirring to coat each nut with sugar for about 15 minutes or until completely caramelized. cool onto a silicone mat. crush almonds and set aside. store in a sealed container at room temperature.
by chef @brunoalbouze 🔥🔥🔥 #cakes #yummy #instagood #fan #tutorial #colourful #foodgasm #instacake #chocolate #chocolates #delicious #yummyyummy #food #cakestagram #amazing #instagram #pic #instayum #partage #socute #instagood #insta #instafood #follower #baking #instasweet #chocolate #foodstagram #pastrychef #instafood #instagram #pic #thafoodheaven #cakestagram #instayum #cakepops
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