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Recipe of The Chocolate Glaze for Éclairs by Chef @karim.bourgi . . Chocolate Glaze: 115g water  150g sugar  190g glucose  150g condensed milk  240g dark chocolate 66% 40g cocoa butter  300g neutral glaze absolu Valrhona  30g water  Make a syrup by cooking the larger portion of water, sugar and glucose. Cook to 104°c then incorporate the sweetened condensed milk then gradually pour the mix out over the melted chocolate and cocoa butter. Immediately mix using an electric mixer to make a perfect emulsion. Bring the absolu cristal to the boil with the smaller portion of water and mix with the glaze. Store in the refrigerator for 24 hours. Use the glaze at 32°c.🔥🔥🔥 #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

9 hours ago 49
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Recipe of The Cocoa Pain Au Chocolat & Croissant by Chef @antonio.bachour . . Ingredients: 1000 g of Bread flour 1000 g of All-Purpose flour 300 g of sugar 100 g Fresh Yeast 60 g salt 900 g of whole milk 300 g of fresh butter 1 kg (1000 gr) butter (82-84%) - extra dry laminated 40x40cm for lamination. . . Cocoa Détrempe: 300 g Croissant Dough 40 g valrhona cocoa powder 70 g fresh cold water Place all the ingredients into a mixing bowl and mix in first speed for 5 minutes, or until well blended together. Roll in a square shape, to 2 mm , wrap in plastic and place in the cooler. . . Croissant Dough:  Mix everything in a bowl with the hook attachment. Slowly mix ingredients and knead for 10 minutes on 2nd speed. Form the dough into a ball and cover with a plastic wrap, leave to prove for 1 hour at room temperature (22-25°C / 72-77°F). Push down and roll it up to 60x40 cm then cover with cling film and leave overnight in the refrigerator. Roll out the dough to 7 mm, then place the butter to cover 2/3 of the surface area. (fold the non-buttered third onto the butter, then fold the remaining third on top). Use a simple fold. Leave for 30 minutes in the fridge. Then do a triple fold and rest for 30 minutes in the fridge .  Spread the Cocoa Détrempe in the same size of the croissant paton, brush it slightly with cold water, and place it on top of the croissant paton, chase air bubble away, and make sure the cocoa détrempe is well stuck on the paton. Now, with the Cocoa Détrempe always facing up, spread your dough at 3 mm. Cut up into 8x 16cm rectangular . Add the chocolate stick , then shape (roll it up loosely). Place croissant on a baking tray and leave to prove at 27°C at 80% humidity for 3 hours. Egg wash croissant and bake 170C for 18-20 minutes.🔥🔥🔥 #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

9 hours ago 53
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Recipe of Tiramisu Petit Gateau by Chef @antonio.bachour . . Mascarpone Mousse: 125 gr sugar 45 gr water  90 gr egg yols 10 gr silver gelatin 300 gr whipped cream soft peak 325 gr mascarpone cheese Cook the water and sugar at 118C, put the yolks in a mixer and mix at low-medium speed and put the syrup little by little. Add the gelatin. cool down to 50 c and add the mascarpone . Continue beating until it cools to 28C. Mix the whipped cream with the mascarpone Pate a Bombé. . . Sponge Cake: 5 eggs at room temperature. 226 gr sugar  56 gr water  140 gr flour  6 gr baking powder  Pinch of salt Place eggs into mixer bowl, add sugar and start mixing on high. Add water all at once, continue beating until mixture is fluffy and pale yellow. Meanwhile sift all other ingredients together and set aside. When the eggs are ready, pour all of the flour mixture into the eggs at once and blend thoroughtly and quickly (or else eggs will drop the volume). Pour into a lightly greased half sheetpan and tap firmly once or twice on the counter to remove the air bubbles. Place in a 200 C degree preheated oven immediatley for 10 minutes,or until a toothpick comes out clean. Remove the cake and cool. Cut to size and soak with coffee syrup. . . Coffee Syrup: 400 gr espresso coffee  60 gr sugar  40 gr Kahlua liqueur  40 gr Marsala Wine  Mix ingredients together and reserve. . . Espresso Kahlua Gelee: 10 gr silver gelatin  40 gr sugar  340 gr espresso, hot 60 gr Kahlua  Soak gelatin in ice water until softened; squeeze out excess water and set aside. Mix sugar into coffee and then add gelatin and stir to dissolve. Stir in Kahlua. Pour in small mold and freeze it . . . Assembly: Pipe mascarpone mousse into silicone mold. Place soaked coffee cake and Kahlua gelee. Add another layer of mousse and close with a disk of cake. freeze it. Unmold petit gateaux and glaze.Mold Name: Bachour Delice from @pavonitalia thanks to chefs @swatizunzunwala @telhindi @samirasaadeb @bachourmiami 🔥🔥🔥 #cakes #yummy #instagood #fan #tutorial #colourful #foodgasm #instacake #chocolate #chocolates #delicious #yummyyummy #food #cakestagram #amazing #instagram #pic #instayum #partage #socute #instagood #insta

8 hours ago 33
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Recipe of The Vanilla Whipped Ganache: very fluffy , smooth and creamy !! Use this whipped ganache for tarts and pressed sable .  Vanilla Whipped Ganache: 180 g heavy cream 35%  20 g invert sugar  20 g glucose  2 vanilla pod  140 g Ivoire White chocolate  250 g heavy cream 35% cold  2.5 g silver gelatin sheet  Bring the 180 g Cream , invert sugar, glucose and vanilla pod to a boil add the drained gelatin . Gradually pour on the chocolate stirring in the center with the rubber spatula to a smooth and elastic core of emulsion . Mix with the hand blender , add the cold cream and let to set in the fridge overnight . Whip to medium peak when you want to use it .Recipe by Chef @antonio.bachour @bachourmiami @valrhonausa @pavonitalia 🔥🔥🔥 #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

1 days ago 41
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Making chocolate transfer with the new Colored Cocoa Butter from @pavonitalia with chef @samirasaadeb at Chef @antonio.bachour .Discover the new launched line of colors for chocolate and glaze with @pavonitalia . You can find it at @bakedeco and @madelummiami 🔥🔥🔥 #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

14 hours ago 47
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Boop 👆 📷: @thelabrador.romeo 🐶: Black Labrador Retriever #boopmynose •

9 hours ago 139
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Recipe of The Eclair by Chef @antonio.bachour @bachourmiami Yields 20-25 . Choux: 75 g milk 75 g water 130 g butter 2.5 g sugar 2 g Salt 130 g all-purpose flour 220 g Whole eggs In a pot bring milk, water, butter, sugar and salt to ba boil. Turn off and add sifted flour and stir vigorously until combine, turn heat back on and stir until the dough get dry .  Bring the dough to a mixer fitted with a paddle attachment and mix until 45c. in low speed. Once cool add eggs one by one until incorporated. Let set in the cooler for 4 hours and pipe in a silicone mat long strip . Freeze it until is complete frozen . Cut in stripe of 9 cm long . Cover with cracqueline and bake at 175C for 25 minutes . . Craquelin: 85g butter 100 g light brown sugar 100 g flour In a mixer fitted with a paddle attachment mix until incorporate all ingredients. Laminate to 2mm. Freeze it . Cut in 9 cm long strip .  For this recipe I recommend that you fill it with pastry cream, ganache, mousse or whatever cream you want!!🔥🔥🔥 #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

9 hours ago 43
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