Well I was born and raised in the same country, although I have lived for a short time in Puebla, and in other states, I have always preferred the city, I have two brothers, one older and the other younger, but both married with children, I am the only who preferred to continue with my education before marriage.
For now my main goal is to finish my career in the future to live alone, and have a stable job before making a family.
To make a beautiful presentation on your dessert can take a balloon, inflate the size you want your pan, melt white chocolate, dark or milk or three and put it in a small bag and cut the tip to make a figure in the bottom can ahcer circulso encimados, stars and let it dry in your refrigerator in a bowl placed face up chocolate, then carefully desinflas globe and ready .. You can even put fruit inside.
wines and spirits!
Personally I gsuat much drinking and almost did not but if I do I have to make my choices well defined between liqueurs and spirits rather take cognac, tequila three generations carrying three distillation processes and delicious rum, while if we talk about something a little more left to pairing wines and food from, I prefer a red vintage of minimum ten years with a piece of meat to three quarters in a pepper sauce with veggies carbon, that as strong as input avocado maybe a cahmpiñones risotto with cream with a dry sparkling white wine and roquefort pie dessert with a late harvest wine about two years minimum aging, this gentlemen is a delicious and exquisite food pairings!
Let's talk about what is Mexican food!
You know when you think enq EU as such? it was in the conversion of Mexico when Spain colonized bringing different cultures, beliefs and traditions, as in Spain, Portugal, France, Germany and Arab peoples primarily but not solely, they brought with pork, lard, butter, sugar, rice and much more that we were changing, in addition to various types of cooking because here only stewed, roasted, roasted or GDP method was used, which is to bury things with charcoal for cooking low earth.
After the passage of time were making our some of these techniques and this was born the diverse and wonderful fusion of Mexican cuisine that is made of cultures in our country.
and the mousse!
1/2 liter of whipping cream
2 eggs
200g of milk chocolate
3 sheets of gelatin
assemble separate the cream and eggs Melt chocolate with 50 ml whipping cream and gelatin sheets we hydrate and ended in a surround mixing everything!
emptied it on the sponge and cold and refrigerate until firm, it would be between 2 and 3 hours
and ready!
now make milk chocolate mousse with vanilla sponge
For single spongy ahcer need for a mold base 22 cm
2 eggs
5 g of royal
100g Sugar
100g of butter
150g flour
vanilla to taste
Well put the butter and sugar in a mixer with the paddle until smooth and homogeneous hag.
then we add the eggs and vanilla gradually
and finally the flour sifted with the royal (passed through a sieve)
Now greased our mold and put a light coating of flour or non-stick paper we use on this place the mixture will be thick.
the cook at 180 ° C until q when a toothpick or knife goals in the center comes out clean
Cooking the chocoalte cake!
Ingredients
Nonstick cooking spray
1 cup shredded sweetened coconut
1 cup chopped walnuts or pecans
1 package German chocolate cake mix
10 bite-size coconut candy bars, chopped, such as Almond Joy
One 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick butter), at room temperature
2 cups confectioners' sugar
Chocolate Pecan Glaze, recipe follows
Steps
Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray.
Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them.
Bake until the sides of the cake pull away from the pan, 40 to 50 minutes.
for glazing only heat up whipping cream and chocolate coating in the same amounts as it is warm and empty from arriab you drop on the cake is delicious.
Well let's start this blog is dedicated to my greatest passion gastronomy, not only the kitchen because the food is not only cooking but also to know, learn and create, is a lifetime and is something that I dedicate body and soul.
Paulina ∙ 28 weeks ago
Now prepare golden spheres filled!
The first is to inflate balloons to many balls you want, then pass through gelatin powder dissolved in water with gold or the color of your choice, but you can warm so warm in microwave or heated in a water bath (50g of gelatin for every 10 ml of water) was passed three times and allowed to dry for a day, then you take out the air balloon and take it out of the esfuera, fills this chocolate mousse with fruit or whipped cream is delicious and looks beautiful !