pinch of salt 1 teaspoon of yeast 1 sachet of vanilla sugar 75 g brown sugar 100 g soft butter at room temperature 1 small egg For the green icing 70 g powdered sugar about 4 tablespoons lemon juice 1 teaspoon of green coloring powder or matcha tea To note: to make the green icing f ...
teaspoons cinnamon powder 1 teaspoon of nutmeg powder 1 teaspoon ground cloves 100 g soft butter 2 large eggs 4 tablespoons honey 100 to 200 g icing sugar half a lemon sugar pearls Preparation The dough for the Christmas gingerbread rolls is easy to prepare. 1- In a large container, ...
easpoon of powdered cinnamon half a teaspoon of nutmeg powder half a teaspoon of ground cloves 50 g soft butter 1 egg 2 tablespoons honey 100 g icing sugar half a lemon Preparation 1- Mix the flour with the baking soda, sugar and spices. 2- Add the Butter cut in small pieces and knead ...
h cocoa and baked in a savarin mold (crown-shaped mold). This Easter cake is easy to make, but it is best to prepare it the day before so that the icing has time to dry. 1- Pour the yogurt into a bowl and keep a jar to measure the other ingredients. Wash and dry the measuring jug carefully. ...
ve trouble digesting it, you can replace this ingredient with carob powder (a cocoa substitute sold mostly in organic stores). For decoration 35g of icing sugar A pinch of red powdered food coloring Juice of half an orange Small Easter chocolate eggs Silver sugar pearls Edible flowers Preparing cho ...
he Little Pigments (@the_little_pigments) Feel free to make a glaze on your Christmas shortbread to make it even more decorative. The plain icing called royal icing is traditionally white. But nothing prevents you from adding a few drops of food coloring to make green trees or red hearts. ...
ot 5- Let the lemon bundt cake cool completely before turning out onto a plate or better yet, a wire rack. Copyright: Audrey Vautherot Icing 1- For the glaze, mix the remaining 60 g of powdered sugar with a teaspoon of olive oil and the juice of about half a lemon. 2- Use the text ...
. 300 g of frozen chestnut puree. 100 g of sugar. 1 packet of vanilla sugar. 60 g of flour. 1 packet of baking powder. A knob of butter for the mold. Icing sugar and Christmas figurines for decoration. Note: For this recipe, I recommend using frozen chestnut puree. It comes in the form of small pel ...
ance. According to a comparison by the consumer association 60 million consumers, the best crémant from the Loire is la Cuvée Prestige brut Beaujardin. As the icing on the Christmas menu at a low price, this golden sparkling wine costs less than €10! ...
