Larusso Brasilian Wikipedia

For 8-10 people. :

Layer biscuit:
* 220 grams of biscuits Roudor chocolate (or chocolate pucks Breton)
* 100 grams of butter

Blend cookies in food processor finely enough. Melt butter.
Mix butter and cookies. Prepare
circle or frame on a carpet. The line of a band of rhodoïd. Ask a layer of biscuits and tamp well. Chill.

Chocolate Mousse: * 140 grams of dark chocolate * 25 cl of full cream liquid

Chop chocolate. Heat 1 / 4 to 1 / 3 more than the cream and pour over chocolate. If chocolate is not completely melted, put a little bath. Let cool slightly (be careful, too!).
Mount the remaining whipped cream and fold in the chocolate.

Strawberry Mousse: * 150 grams of strawberry puree * 50 grams of sugar * 3 sheets of gelatin * a dash of lemon juice * 175 ml of liquid whipping cream whole

Rehydrate the gelatin in cold water a few minutes.
Blend strawberries in a blender into a puree. Put it in a cul-de-hen and add sugar and lemon. Drain the gelatin
then add it to mashed potatoes.
Heat the puree, it should be warm, then cool slightly.
Climb the cream and add it to mashed potatoes.

Editing: * 150 grams of strawberries * 67 grams of dark chocolate * 100 grams of full cream

Wash the strawberries, cut into 2 and decorate around the frame, they should not climb to the top of the frame. At each corner, place a strawberry cut into 4.
Plaster with chocolate mousse on fruit well into the skin. Top with remaining chocolate mousse and smooth.
Arrange strawberries over the pieces and pack them a bit in the foam. Chill.
Then place on top of strawberry mousse.
After 2 to 3 hours of cool, remove the cover and top with :
guide heat the cream and pour over chocolate. Emulsify and let cool (25 ° C). Pour over cake and put in the fridge.
Décerclez and garnish (fresh strawberries, chocolate ...).



result
It is very beautiful, and super good!

Larusso Brasilian Wikipedia

For 8-10 people. :

Layer biscuit:
* 220 grams of biscuits Roudor chocolate (or chocolate pucks Breton)
* 100 grams of butter

Blend cookies in food processor finely enough. Melt butter.
Mix butter and cookies. Prepare
circle or frame on a carpet. The line of a band of rhodoïd. Ask a layer of biscuits and tamp well. Chill.

Chocolate Mousse: * 140 grams of dark chocolate * 25 cl of full cream liquid

Chop chocolate. Heat 1 / 4 to 1 / 3 more than the cream and pour over chocolate. If chocolate is not completely melted, put a little bath. Let cool slightly (be careful, too!).
Mount the remaining whipped cream and fold in the chocolate.

Strawberry Mousse: * 150 grams of strawberry puree * 50 grams of sugar * 3 sheets of gelatin * a dash of lemon juice * 175 ml of liquid whipping cream whole

Rehydrate the gelatin in cold water a few minutes.
Blend strawberries in a blender into a puree. Put it in a cul-de-hen and add sugar and lemon. Drain the gelatin
then add it to mashed potatoes.
Heat the puree, it should be warm, then cool slightly.
Climb the cream and add it to mashed potatoes.

Editing: * 150 grams of strawberries * 67 grams of dark chocolate * 100 grams of full cream

Wash the strawberries, cut into 2 and decorate around the frame, they should not climb to the top of the frame. At each corner, place a strawberry cut into 4.
Plaster with chocolate mousse on fruit well into the skin. Top with remaining chocolate mousse and smooth.
Arrange strawberries over the pieces and pack them a bit in the foam. Chill.
Then place on top of strawberry mousse.
After 2 to 3 hours of cool, remove the cover and top with :
guide heat the cream and pour over chocolate. Emulsify and let cool (25 ° C). Pour over cake and put in the fridge.
Décerclez and garnish (fresh strawberries, chocolate ...).



result
It is very beautiful, and super good!

How To Get Softer Body Hair

SURIMI SQUARE CAKE WITH VEGETABLES

Makes about 40 squares:
* 500 grams of carrot puree frozen
* 500 grams of mashed vegetables frozen
* 2 * 3 eggs
* 2 * 2 tbsp fine semolina
* 24 sticks of surimi
* 4 large tablespoons of mayonnaise (homemade or not!)
* salt, pepper, herbs

Attention, salt and pepper well mashed. Prefer a homemade mayonnaise.
These squares can be prepared the day before.

Biscuits to Vegetables:

Preheat oven to 180 ° C. Mix 3 eggs with 500 grams of mashed vegetables and the 2 tbsp fine semolina. Add salt and pepper, taste.
Spread with a spatula in a Flexipat.
Cook about 30 min. for each cookie.
Leave to cool before assembling.

Mayonnaise house

out ingredients for 1 hour before they are at room temperature.
In a cul-de-poule, put an egg yolk, 1 tablespoon mustard, vinegar, salt and pepper. Whisk a little then add the oil drop by drop, whisking, then spinning (about 200 ml of oil) for get a bowl of mayonnaise.

Mix the surimi. Add the herbs and Tabasco if you like. Add the mayonnaise (and a little vinegar if needed).

Editing:

Cut each biscuit into 2. Interposer
1 / 3 of surimi preparation between each color. Capture and store in a cool place overnight.
Cut into small squares and sew a peak vertical.



result
They are good!

How To Get Softer Body Hair

SURIMI SQUARE CAKE WITH VEGETABLES

Makes about 40 squares:
* 500 grams of carrot puree frozen
* 500 grams of mashed vegetables frozen
* 2 * 3 eggs
* 2 * 2 tbsp fine semolina
* 24 sticks of surimi
* 4 large tablespoons of mayonnaise (homemade or not!)
* salt, pepper, herbs

Attention, salt and pepper well mashed. Prefer a homemade mayonnaise.
These squares can be prepared the day before.

Biscuits to Vegetables:

Preheat oven to 180 ° C. Mix 3 eggs with 500 grams of mashed vegetables and the 2 tbsp fine semolina. Add salt and pepper, taste.
Spread with a spatula in a Flexipat.
Cook about 30 min. for each cookie.
Leave to cool before assembling.

Mayonnaise house

out ingredients for 1 hour before they are at room temperature.
In a cul-de-poule, put an egg yolk, 1 tablespoon mustard, vinegar, salt and pepper. Whisk a little then add the oil drop by drop, whisking, then spinning (about 200 ml of oil) for get a bowl of mayonnaise.

Mix the surimi. Add the herbs and Tabasco if you like. Add the mayonnaise (and a little vinegar if needed).

Editing:

Cut each biscuit into 2. Interposer
1 / 3 of surimi preparation between each color. Capture and store in a cool place overnight.
Cut into small squares and sew a peak vertical.



result
They are good!

Medicine For Cats Vigamox

the deer ICE RASPBERRY OR STRAWBERRY MOUSSE

For 16 portions:

For the biscuit:
* 150 gms almonds
* 200 grams of sugar
* 1 teaspoon baking powder
* 5 egg whites
* 50 gms almonds

Preheat oven to 180 ° C.
In a bowl, mix sugar, ground almonds, baking powder and egg whites.
Whisk the mixture to become frothy.
Spread the dough on a Flexipat (using about 3 / 4).
Bake 15 min. oven, remove the cake and press down. It should be fairly flat and return to oven for 7 min.

For the mousse:
* 5 egg yolks
* 100 grs sugar
* 50 cl of cream
Deer * 200 grams of mixed powder

Whisk yolks 5 ow eggs with sugar in a bowl until to frothy.
Add the cream whipped cream. Mix well. Stir in powdered deer.
Pour the mousse into the silicone mold (tablet for me) and freeze at least 4 hours. Turn out onto
dacquoise serve 5 min. later or put it back in the freezer.

result
It is absolutely delicious, I love, I'm fallin ' ! Sorry, I have not had time to take a picture!

Medicine For Cats Vigamox

the deer ICE RASPBERRY OR STRAWBERRY MOUSSE

For 16 portions:

For the biscuit:
* 150 gms almonds
* 200 grams of sugar
* 1 teaspoon baking powder
* 5 egg whites
* 50 gms almonds

Preheat oven to 180 ° C.
In a bowl, mix sugar, ground almonds, baking powder and egg whites.
Whisk the mixture to become frothy.
Spread the dough on a Flexipat (using about 3 / 4).
Bake 15 min. oven, remove the cake and press down. It should be fairly flat and return to oven for 7 min.

For the mousse:
* 5 egg yolks
* 100 grs sugar
* 50 cl of cream
Deer * 200 grams of mixed powder

Whisk yolks 5 ow eggs with sugar in a bowl until to frothy.
Add the cream whipped cream. Mix well. Stir in powdered deer.
Pour the mousse into the silicone mold (tablet for me) and freeze at least 4 hours. Turn out onto
dacquoise serve 5 min. later or put it back in the freezer.

result
It is absolutely delicious, I love, I'm fallin ' ! Sorry, I have not had time to take a picture!

Can Anyone Have A Sidebang?

MASCARPONE

For a small-frame:

For the cake: 3 eggs

* * 100 grs sugar
* 100 grams of flour

Preheat oven to 180 ° C (th .6). In a stainless bowl, whisk eggs and sugar. Put in double boiler, whisk until the mixture reaches 40 ° C. Remove from heat and continue beating until the mixture has tripled in volume.
Add the sifted flour gently. Put the mixture on a buttered baking sheet 35 cm * 25 cm covered of baking paper or Flexipat.
Bake 10-12 min. The cake is still quite pale, do not overcook the edges. Turn out after a few minutes.

For the syrup:
* 50 gms of water
* 62.5 grams of sugar
* 12.5 grams of raspberry liqueur

Boil water and sugar and add the liquor after cooling .

For mascarpone mousse: 375 gr mascarpone
* NOT COLD

* 4 eggs * 105 grs sugar
* 4 sheets of gelatin

Attention mascarpone should not be too cold, otherwise it will gelatin congeal too fast!
Separate the yolks from egg whites.
Soften gelatin in a bowl of cold water.
Whisk yolks with 85 grams of sugar until light. Add mascarpone and mix 2 min.
Add a pinch of salt to the whites until stiff and fit with the remaining sugar to tighten.
Heat 2 tablespoons of water in the microwave (do not boil) and then dissolve the softened gelatine. Add to mix the yolks and mix. Stir
then whites.

For the decoration of raspberry:
* 400 grams of fresh raspberries or thawed and drained
* 250 grams of dough almond pink

Cut 2 rectangles of the frame size.
Place the frame on the serving dish, line the tower tapes or parchment paper for easy removal rhodoïd and place a sponge you soak in syrup.
Put a little mascarpone mousse, pressing down well on the tour of the sponge to fill any small holes.
Arrange raspberries on bottom of cake. And garnish with the cream 3-4 tbsp for keeping the end.
Soak the second half of sponge cake (it should be a little smaller).
Place it on the cream and apply slight pressure to the cream happening on the sides. Spread the remaining cream in a thin layer to assist in maintaining the paste amades.
Refrigerate for at least 6 hours

For the decoration of strawberry: *
100-150 gms + 200 gms strawberries raspberries fresh or frozen (thawed and drained).
* 250 grams of marzipan pink

technique as for the raspberries, but before placing the fruit on the bottom of sponge cake, cut your strawberries in 2 and have all around the cake ( attention, they should not arrive at the top of the frame!). For corners, place a strawberry cut at 4. Put some cream on those fruits in insisting that the cream penetrates between each strawberry. Arrange the remaining fruit in the center and ...

Finish:

Turn out the pudding.
Spread the almond paste a little icing sugar to prevent sticking to the work plan. Cut a rectangle in helping you frame and place on cake.
Spread the fingers around the edge to do well join the dough with cream.
Decorate with fresh raspberries, roses in marzipan, strawberry, candy ...



Result :
Beautiful and super good!

Can Anyone Have A Sidebang?

MASCARPONE

For a small-frame:

For the cake: 3 eggs

* * 100 grs sugar
* 100 grams of flour

Preheat oven to 180 ° C (th .6). In a stainless bowl, whisk eggs and sugar. Put in double boiler, whisk until the mixture reaches 40 ° C. Remove from heat and continue beating until the mixture has tripled in volume.
Add the sifted flour gently. Put the mixture on a buttered baking sheet 35 cm * 25 cm covered of baking paper or Flexipat.
Bake 10-12 min. The cake is still quite pale, do not overcook the edges. Turn out after a few minutes.

For the syrup:
* 50 gms of water
* 62.5 grams of sugar
* 12.5 grams of raspberry liqueur

Boil water and sugar and add the liquor after cooling .

For mascarpone mousse: 375 gr mascarpone
* NOT COLD

* 4 eggs * 105 grs sugar
* 4 sheets of gelatin

Attention mascarpone should not be too cold, otherwise it will gelatin congeal too fast!
Separate the yolks from egg whites.
Soften gelatin in a bowl of cold water.
Whisk yolks with 85 grams of sugar until light. Add mascarpone and mix 2 min.
Add a pinch of salt to the whites until stiff and fit with the remaining sugar to tighten.
Heat 2 tablespoons of water in the microwave (do not boil) and then dissolve the softened gelatine. Add to mix the yolks and mix. Stir
then whites.

For the decoration of raspberry:
* 400 grams of fresh raspberries or thawed and drained
* 250 grams of dough almond pink

Cut 2 rectangles of the frame size.
Place the frame on the serving dish, line the tower tapes or parchment paper for easy removal rhodoïd and place a sponge you soak in syrup.
Put a little mascarpone mousse, pressing down well on the tour of the sponge to fill any small holes.
Arrange raspberries on bottom of cake. And garnish with the cream 3-4 tbsp for keeping the end.
Soak the second half of sponge cake (it should be a little smaller).
Place it on the cream and apply slight pressure to the cream happening on the sides. Spread the remaining cream in a thin layer to assist in maintaining the paste amades.
Refrigerate for at least 6 hours

For the decoration of strawberry: *
100-150 gms + 200 gms strawberries raspberries fresh or frozen (thawed and drained).
* 250 grams of marzipan pink

technique as for the raspberries, but before placing the fruit on the bottom of sponge cake, cut your strawberries in 2 and have all around the cake ( attention, they should not arrive at the top of the frame!). For corners, place a strawberry cut at 4. Put some cream on those fruits in insisting that the cream penetrates between each strawberry. Arrange the remaining fruit in the center and ...

Finish:

Turn out the pudding.
Spread the almond paste a little icing sugar to prevent sticking to the work plan. Cut a rectangle in helping you frame and place on cake.
Spread the fingers around the edge to do well join the dough with cream.
Decorate with fresh raspberries, roses in marzipan, strawberry, candy ...



Result :
Beautiful and super good!

Decline A Birthday Invitation

MINI-TARTS WITH BURGUNDY SNAILS

For 25 mini-tarts: * 1
pastry
* 10g butter * 25
Burgundy snails cooked (canned or jar)
* 2 tbsp chopped parsley
* 2 small cloves garlic * 2 small shallots

* 1 egg * 80 grs
whipping cream
* salt, pepper
* a little garlic butter

Preheat oven to 180 ° C (gas mark 6) and place your fingerprint on the aluminum plate.
Prick the pastry, then with the cutter adapted detalles funds pasta. Charge into the prints.
In a saucepan, melt butter and saute for 3 minutes. snails with parsley, garlic and shallots. Leave to cool.
In a bowl, beat the egg and cream. Salt and pepper. Post a snail in the center of each footprint. Pour the mixture cream / egg and place over a tiny dab of garlic butter. and bake at 180 ° C. for 12 min.
Eat hot.



result
I could not taste them ;-(

Decline A Birthday Invitation

MINI-TARTS WITH BURGUNDY SNAILS

For 25 mini-tarts: * 1
pastry
* 10g butter * 25
Burgundy snails cooked (canned or jar)
* 2 tbsp chopped parsley
* 2 small cloves garlic * 2 small shallots

* 1 egg * 80 grs
whipping cream
* salt, pepper
* a little garlic butter

Preheat oven to 180 ° C (gas mark 6) and place your fingerprint on the aluminum plate.
Prick the pastry, then with the cutter adapted detalles funds pasta. Charge into the prints.
In a saucepan, melt butter and saute for 3 minutes. snails with parsley, garlic and shallots. Leave to cool.
In a bowl, beat the egg and cream. Salt and pepper. Post a snail in the center of each footprint. Pour the mixture cream / egg and place over a tiny dab of garlic butter. and bake at 180 ° C. for 12 min.
Eat hot.



result
I could not taste them ;-(

Poptropica Freeaccounts

DIARY OF 01 TO 28 February 2011


February 2

Conference Pierre Lescure, "you said Culture culture? "At the invitation of the EESC Lorraine (Metz)

February 5

Local products to Abbey Premonstratensian (Pont-a-Mouson)

February 6

Classical, Klezmer, songs Jewish Synagogue

08 February

Procurement Committee (Metz)

February 11

Training Institute ELCS (Sèvres)

February 12

Training Institute ELCS (Sèvres)
National Council of the Front National (Paris)

February 13

Training Institute ELCS (Sèvres)

February 14

Administrative formalities for applications cantonal prefecture (Nancy)
Commission Tendering Regional Natural Park of Lorraine (Pont-à-Mousson)



February 15 Meeting with Michel DINET for prospective "Lorraine 2020" (Metz)

February 17

Administrative formalities for applications cantonal prefecture (Nancy)

February 19

General Assembly CWDF and wreath laying (Nancy)

February 22

Commission on Government Procurement (Metz)

February 25

Meeting Workshop 3 "Lorraine2020" at the Abbey Premonstratensian (Pont à Mousson)

Poptropica Freeaccounts

DIARY OF 01 TO 28 February 2011


February 2

Conference Pierre Lescure, "you said Culture culture? "At the invitation of the EESC Lorraine (Metz)

February 5

Local products to Abbey Premonstratensian (Pont-a-Mouson)

February 6

Classical, Klezmer, songs Jewish Synagogue

08 February

Procurement Committee (Metz)

February 11

Training Institute ELCS (Sèvres)

February 12

Training Institute ELCS (Sèvres)
National Council of the Front National (Paris)

February 13

Training Institute ELCS (Sèvres)

February 14

Administrative formalities for applications cantonal prefecture (Nancy)
Commission Tendering Regional Natural Park of Lorraine (Pont-à-Mousson)



February 15 Meeting with Michel DINET for prospective "Lorraine 2020" (Metz)

February 17

Administrative formalities for applications cantonal prefecture (Nancy)

February 19

General Assembly CWDF and wreath laying (Nancy)

February 22

Commission on Government Procurement (Metz)

February 25

Meeting Workshop 3 "Lorraine2020" at the Abbey Premonstratensian (Pont à Mousson)