jacqueline

  • Last visit: 2 months ago
  • Member since: 20 August 2018
  • Profile views: 255
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jacqueline submitted a new recipe:
Lavender Crème Brûlée (Sarah)
[vc_row][vc_column][vc_column_text]Yields: 8 Small RamekinsPre-heat the oven to 110°C (230°F). Boil the cream and lavender together. Cover and let infuse for 2-3 minutes. Strain out the lavender and reweigh the cream. If it isn’t 250g...
27 April 2019, 15:04
jacqueline submitted a new recipe:
Frozen Chocolate Souffle
[vc_row][vc_column][vc_column_text]YIELDS: 8 small soufflésPrepare the souffle molds by encircling them with stiff plastic (cake color or acetate strip) to about 1/2 inch about the top of the mold. Melt the chocolate to about 40°C...
27 April 2019, 14:04
jacqueline submitted a new recipe:
Gluten-Free Hazelnut Apricot Succes
[vc_row][vc_column][vc_column_text]Yields: 8 individualsHazelnut Dacquoise:Mix the confectioners sugar, the almond powder and the hazelnut powder. Whip the egg whites, adding the granulated sugar in three times. Whip until the meringue is supple, not too firm. ...
26 April 2019, 15:04
jacqueline submitted a new recipe:
Gluten-Free Lemon Raspberry Tart
[vc_row][vc_column][vc_column_text]Gluten-Free Lemon Raspberry Tart YIELDS: 8 individual tartsGluten Free Dough:Mix the butter, confectioners sugar and almond powder on a low speed using the paddle attachment for a stand mixer. Add the egg and continue to...
26 April 2019, 14:04
jacqueline submitted a new recipe:
Exotic Millefeuille
[vc_row][vc_column][vc_column_text]Yields: (for 8 pieces)Coconut Tuile:Mix the sugar and coconut together. Add the eggs and mix well. Add the cold melted butter. Chill for at least an hour. Preheat the oven to 180°C (350°F). On...
24 April 2019, 15:04
jacqueline submitted a new recipe:
Milk Chocolate Grand Marnier Ganache Macaron
[vc_row][vc_column][vc_column_text]Bring Cream to a gentle simmer. Pour it in several goes across the chocolate until it is melted. Gently stir in the Grand Marnier or another liqueur. Let ganache set before using it.[/vc_column_text][/vc_column][/vc_row]
17 April 2019, 10:04
jacqueline submitted a new recipe:
Milk Chocolate and Earl Grey Ganache Macaron
[vc_row][vc_column][vc_column_text]Bring Cream to a gentle simmer. Add the tea bags and let them infuse into the cream for 20 to 30 minutes. Remove the tea bags from the cream and re-weigh the cream (with...
15 April 2019, 13:04
jacqueline submitted a new recipe:
Chocolate Espresso Ganache Macaron
[vc_row][vc_column][vc_column_text]Bring Cream to a gentle simmer and add the coffee beans. Let them infuse into the cream for 20 to 30 minutes. Remove the coffee beans from the cream and re-weigh the cream (with...
15 April 2019, 13:04
jacqueline submitted a new recipe:
Chocolate Passionfruit Ganache Macaron
[vc_row][vc_column][vc_column_text]Bring Cream and juice from the 2 passion fruit to a gentle simmer. Pour it in several goes across the chocolate until the chocolate is completely melted. Let sit before using.[/vc_column_text][/vc_column][/vc_row]
13 April 2019, 15:04
jacqueline submitted a new recipe:
White Chocolate Lemon Ganache Macaron
[vc_row][vc_column][vc_column_text]Bring Cream to a gentle simmer. Pour mixture in several goes across the chocolate until it is melted. Gently stir in the lemon zest. Let ganache set before using it.[/vc_column_text][/vc_column][/vc_row]
12 April 2019, 15:04
jacqueline submitted a new recipe:
Sablé Breton aux Fraises
[vc_row][vc_column][vc_column_text]For the dough:Whisk the egg yolk and sugar together just until mixture begins to foam. Add the soft butter until you have a smooth texture. Mix the baking powder and the salt into the...
4 April 2019, 15:04
jacqueline submitted a new recipe:
White Chocolate Rose Ganache Macaron
[vc_row][vc_column][vc_column_text]Bring Cream to a gentle simmer. Pour it in several goes across the chocolate until it is melted. Gently stir in the Rose essence. Let ganache set before using it.[/vc_column_text][/vc_column][/vc_row]
4 April 2019, 14:04
jacqueline submitted a new recipe:
Chocolate Speculoos Ganache Macaron
[vc_row][vc_column][vc_column_text]Bring the cream and the spices to a gentle simmer. Let infuse for a few minutes. Boil the cream. Pour the cream over the chocolate in three stages. Mix gently after each addition of...
2 April 2019, 15:04
jacqueline submitted a new recipe:
Caramel Beurre Salée Macaron
[vc_row][vc_column][vc_column_text]Make a dry caramel by melting the sugar about a tablespoon at a time. Shake the pan to settle the sugar but do not stir. When the sugar is a dark amber color (coca...
2 April 2019, 13:04
jacqueline submitted a new recipe:
White Chocolate Pistachio Ganache Macaron
[vc_row][vc_column][vc_column_text]Boil the cream and pistachio. Pour over chopped chocolate. Let it sit a couple of minutes, then stir well and when homogeneous incorporate the almond meal. Cool in the fridge before using it.[/vc_column_text][/vc_column][/vc_row]
30 March 2019, 16:03
jacqueline submitted a new recipe:
Raspberry Jam Macaron
[vc_row][vc_column][vc_column_text]Purée the berries for several minutes until the seeds are broken and almost entirely puréed. Put the purée, sugar and pectin in a pot, bring to a boil. Stir and boil for 5 minutes. ...
30 March 2019, 15:03
jacqueline submitted a new recipe:
Chocolate Ganache Macaron
Yield: 600g of ganache (25 oz)1. Cut the chocolate in small shavings with a serrated knife, place in a bowl. 2. Bring the cream to a boil and add it to the melted chocolate in three...
30 March 2019, 14:03
jacqueline submitted a new recipe:
Exotic Entremet
[vc_row][vc_column][vc_column_text]Yields: 8 pieces 4x9 cm (1.57 x 3.54 in)Coconut Dacquoise:Mix the coconut, almond powder and confectioner's sugar together. Whip the egg whites with the sugar until stiff peaks. Fold in the powders to this...
2 March 2019, 14:03
jacqueline submitted a new recipe:
Puits d’Amour
[vc_row][vc_column][vc_column_text]Yields: 8 small tarts (diameter 90mm)Dough:Mix the powders together. Add the butter and crumble until a 'sandy' consistency. Add the egg and mix until the dough comes together. Chill the dough, ideally overnight, or...
2 March 2019, 14:03
jacqueline submitted a new recipe:
Pistachio Souffle
[vc_row][vc_column][vc_column_text]Preheat the oven to 200°C (392°F). Butter and sugar the molds and let them sit at least 10 minutes in the refrigerator. Make a pastry cream: Warm the milk. Mix the sugar with the...
2 March 2019, 13:03
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