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French trained certified pastry chef following her dream to live in the Country of Pastries- France!
The jar had a full vanilla bean inside as well- talk about delicious We also had someone make a rhubarb raspberry cake, a fig cake, and a lemon marmalade cake! The cake is the perfect texture, moist but dense, with a subtle flavor coming from the jam and the perfect finish from the buttercream on top. If you plan to eat it the following day, continue as normal, and refresh the flowers/herbs as needed before serving, or decorate the day you’ll serve the cake. Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)
Introducing the new Surprise ! Let’s get together and bake – LIVE! On ! The final dessert won’t be revealed until we’re actually together! There will be tons of tips along the way and some new recipes that I know you’re going to love! The list of ingredients in very rough quantities will be provided in advance (you’ll always have enough, and maybe a bit extra!). A list of equipment will be provided as well
For the salted caramel for the frosting: butter (salted or add a pinch of salt to unsalted butter) Preheat your oven to 350F/165C and butter and flour three 8″ cake pans (or reuse one or two to make three layers! ). In an electric mixer with the paddle attachment, beat together the butter and 430g sugar for 2-3 minutes until light and fluffy. (If your caramel is too thick, then it will not mix into the cream and you’ll end of with pieces of chewy caramel instead of a smooth icing. Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window) Molly is a Pastry graduate of Le Cordon Bleu Paris.
Last week I tried my hand at Springerle cookies, a Christmas cookie from the Alsace-Lorraine area of France, and into Germany and Switzerland. The recipe said “for a couple hours or overnight” and I’m here to tell you that a couple hours is very different than overnight in terms of working with the dough. The 12-24 hour rest on a countertop dries the outside of the cookie ensuring the delicate design will stay after they bake. When I made these, I dusted the pan with a fun Alsatian Winter Sugar that I have which is a blend of raw sugar, cinnamon, cardamom, anise, and vanilla.