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Pionono and Meringues Chantilly

estimates and estimates, as we are with complex preparations, we go with a cake that is delicious, the Russian Imperial .

This cake has a base plate piononos and merengue, united, pastry cream, chocolate sauce, whipped cream and Italian meringue.
As you can see are 6 recipes assembly and include all in a single publication would make it in forever. For this reason the process will divide the Russian Imperial in 3 publications:

Piononos and Meringues - Pionono, grilled Italian meringue and merengue.
creams - cream pastry, butter cream and whipped cream
Russian Imperial - Armed.

addition, it allows that if you want to prepare, for example, a Brazo Gitano just returned to Pionono recipe.
We are on the first part:

1 - Iron Merengue
Ingredients:

egg whites 250 ml.
750 g sugar.

need:
baking plate 32 cm. x 40 cm.
butter paper
to decorate Manga
Nozzle No. 13

Preparation:
Line the baking sheet with parchment paper.

Beat the egg whites to the prescribed amount of clear, the mixer must have a capacity of 4 liters.

clearly Add sugar and keep whisking for about 15 seconds more.

Remove from the mixer, fill a sleeve and distribute the meringue over the plate.

excuse the lack of pictures, but it makes me perform the preparation and shooting at the same time, the rest of merengue place it in another tray or we set up meringues.

We took the oven at a temperature not exceeding 60 ° C for about 6 hours , the idea is that the meringue is dry. This is probably the hardest part of maintaining a temperature so low for so long, an alternative is to open the oven door, other then turn off heat.
Result:

2 - Pionono
Ingredients:

Clear 7 units
7 tablespoons sugar
buds 7 units
7 tablespoons self-rising flour
vanilla extract 1 / 2 tablespoon

Preparation:
Grease and flour a 32 cm plate. x 40 cm. and a 32 cm. x 20 cm., photography see two identical plates, only one of them use it halfway.

Separate the yolks and place whites in a mixer, the idea of \u200b\u200bthis picture is to show the g ceramic Allina so Monona, which has the yolks. :)

Beat the egg whites should be very well staged.

Add yolks one at a time, while still beating, add vanilla essence.

preparation Remove from mixer and sift the flour, little by little, mixing with stirring motion, without stirring.

Having preparation in the molds, leaving a height of 1 / 2 cm. about mass.

Carry oven hot (240 ° C) for about 7 to 10 minutes, this time depends on the oven. Pionono surface should be lightly browned. They can give you less height, more flexible pionono out, then take care of the time, 5 minutes is sufficient.
Result:

more Iron Pionono Merengue:

3 - Merengue Italiano
Ingredients:

Clear 150 ml.
300 g sugar.
Lemon to taste.

Procedure:
Beat the egg whites should be well mounted.

While still beating the egg whites, place sugar in a saucepan with little water and bring to high heat.

When the syrup begins to make a thick consistency ( hard ball point), the step prior to caramel, remove from heat and pour into the blender. The latter never failed to beat the whites.

The mixer bowl is now hot syrup, add the juice of half a lemon (or less, depends on individual taste) and let it continue beating until cool. About 15 minutes ..

Once cold, remove them.

This photograph is a testament to the quality of merengue :)
Result:

This publication is dedicated to my new virtual friend Thotila photographer cemeteries and lightning (when leaving the lightning), a descendant of Tucuman and rapporteur of experiences.

Well, as I said before, now we are on the creams, which will publish tomorrow.
Greetings and thanks for the comments.

Resturant With Hats Sayings

THEMOMIX MOUNT WITH CREAM BATH

Well, this seems quite interesting especially when we consider whipping cream for us to hold in an assembly of a cake.

Reguisitos:

First

1. must have a 35% fat, this is indicated in the brick.
2. The cream must be very cold, incuse if possible put it a while before mounting elcongelador.
3. Nor can set a time, the amount will depend on how cold it is and the mark of the nataAgitar While the brick, some are fat cream walls or in the background and makes you mount it.
4. Mounts with butterfly closes cream check and to speed 3, 5 .. unscheduled time (so we must be sloped to make butter as we know it changes the sound and it is better to stay short and put more time to spend in addition to cream is lagging in vessel walls)
   

Tricks to make it steady and do not get off:

• For the cream, there is firm stabilizer for cream, sales specialist sites.
• can also mount it with cream cheese or mascarpone type I use NSP philadelfia a 50-hour room gr. per 500 grams of heavy cream, then I can assure you the taste is not appreciated.
• Whip the cream and half cup of cream unassembled dilute one tablespoon of gelatin powder and the machine running add it to the cream but be careful as we may be strands of gelatin (I think this option is more cumbersome me the most I like the result is the cheese that is on hand and is very easy)

Format Letter To Mtnl To Disconnect The Line

coción AL

Well here describes what this type of cooking.

water bath cooking is cooking food or heating a delicate sauce in a saucepan. The bucket, in turn, is immersed in a larger bowl filled with water that will be or is already boiling. Thus, the food is cooked by the hot water and no direct heat from the furnace or kitchen. It also gives a uniform temperature to the food, either solid or liquid to heat it slowly.


good cooking tips
cooking for a good bath should follow several tips:

1. Do not put too much water in the container. This will stop when it begins to boil, may splash. In fact, it is preferable to add water during cooking if it were necessary.
   The cooking starts with bath and hot water. If done with cold water the time required for heating the water does not correspond to real time cooking the food.
2. during cooking, so it does not move the pan with the food by the action of boiling water bubbles you should place a cloth or paper at the bottom of the water bath before pouring the water. Thus, the pan cushion bubbles that form during cooking in the container, so it will not move.
3. If cooking cake or pie, to see if they have finished cooking, the pulp is introduced into a sharp instrument. If it comes out clean is that the food has curdled.