Pravilnik upotrebi kolačića
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GASTRO

Dominique Ansel na svom Instagramu svakodnevno dijeli recepte za svoje slavne slastice. Morate ih isprobati

Ako ovih dana nastojite izbrusiti svoje slastičarske vještine, morate početi pratiti Instagram profil legendarnog francuskog slastičara

Za ime Dominiquea Ansela čuli su svi koje ozbiljno zanima slastičarstvo, ali i brojni amateri koji se jednostavno žele prepustiti uživanju u najboljim slatkim delicijama. Ovaj francuski pastry chef s američkom adresom radio je u restoranima s Michelinovim zvjezdicom, koje je napustio kako bi otvorio vlastitu slastičarnicu. Njujorška Dominique Ansel Bakery danas slovi za jednu od najpoznatijih svjetskih slatkih adresa, u kojoj ćete baš uvijek morati stajati u redu, a ponukan njezinom uspjehom, slastičarnice je otvario i u Londonu, Los Angelesu te Hong Kongu.

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I’m well aware everyday that i wouldn’t be anywhere without the women in my world and my team who lead, inspire, and overcome anything and everything. And if any of you know my other half, you’ll know that her response to someone telling her she can’t accomplish something is simply: Watch me. Happy #internationalwomensday !

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Ansel je 2014. dobio James Beard Awards priznanje za najboljeg pastry chefa u SAD-u, a 2017. za najboljeg svjetskog pastry chefa po izboru udruženja The World’s 50 Best Restaurants. Ipak, šira ga javnost ponajprije poznaje kao čovjeka koji je osmislio cronut, slavni spoj kroasana i krafne koji je osvojio svijet.

Želite li se ovih dana okušati u pripremi slastica s njegovim potpisom i doznati zašto su toliko omiljene, imamo dobre vijesti. Na njegovom Instagram profilu možete pronaći cijeli niz recepata koje priprema u izolaciji, a u nastavku vam donosimo one koji su nam se učinili najzanimljivijima.

Jednostavni flan

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One of my favorite things to eat growing up in France, simple to make with just two elements made from simple pantry staples: vanilla sablé (base) + pastry cream (filling), recipes in #EveryoneCanBake (link in bio ⬆️). I've already showed you the sablé recipe and how to fonçage the dough into a tart ring a few posts back, but this time we're using a 3" tall X 8” wide tart ring and filling the raw tart shell with finished pastry cream, then baking it altogether to create our flan. Here's what you'll need: PASTRY CREAM INGREDIENTS 535 g (2 1/4) cups whole milk 130 g (2/3 cup) sugar 50 g (1/3 cup) cornstarch 185 g (9 large) egg yolks 110 g (8 tbsp, or 1 stick) unsalted butter, cubed, at room temp / 1. Combine milk & 65 g (1/3 cup) of the sugar in a medium saucepan. Bring to a boil over medium heat, whisking continuously. Remove from heat. / 2. Whisk together remaining 65 g (1/3 cup) sugar & cornstarch in a large bowl. Slowly whisk in 1/2 cup of the warm milk mixture. / 3. While whisking, add egg yolks to the cornstarch mixture one at a time, whisking until each yolk is incorporated before adding the next.* Pour the tempered egg yolk mixture into the pan with the remaining milk mixture. * This is called tempering, and is used to gradually raise the temperature of a cold/room-temp ingredient (in this case, yolks) by adding small amounts of warm liquid, to prevent the cold ingredient from cooking too quickly. If you added all the warm liquid to the eggs without tempering them first, you’ll end up with scrambled eggs. / 4. Cook the pastry cream over medium-low heat, whisking continuously, until it thickens to a puddinglike consistency, about 5 min. Remove from heat. Add butter & whisk until evenly combined and the pastry cream is pale yellow with a smooth, glossy texture without any lumps. Let cool & then chill before using. / TO ASSEMBLE THE FLAN Butter the inside of your tart ring. While your pastry cream is still warm (not piping hot) or chilled from the fridge, pour into the raw tart shell, stopping 1/4” from the top. Bake at 350F (175C) until the top is dark brown, 25-30 min. Let cool completely (you can also chill it in the fridge) before unmolding, slicing, and

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Kolačići od tamne čokolade s karamelom

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Repost from @GreatJones / Baking cakes and brownies on a sheet tray (that’s at least 1” tall) allows for an even uniform layer, so you can cut it into any shape you’d like, from individual bites to a large round for the base of a layered cake. It’s how we assemble cakes here in our kitchens, and I’ll show you how in my book, Everyone Can Bake. (Link in bio⬆️) Here’s what you’ll need: INGREDIENTS (this recipe makes a big batch since we’re filling a sheet tray): 300 g (2 2/3 sticks) unsalted butter, at room temp 600 g (3 cups) sugar 270 g (6 large) eggs 140 g (1 cup + 8 tsp) cocoa powder 6 g (1 tsp) salt 8 g (2 tsp) baking powder 230 g (2 cup) AP flour 450 g (16 oz, or 2 2/3 cups) chocolate chips* *I used Valrhona Caraibe 66% dark chocolate chips for this, but you can use milk chocolate chips or a combo of both EQUIPMENT: Half sheet pan that's 1-inch tall or higher (you can use an 8" round cake pan or square baking pan too) Silicone mat Mixing bowl Spatula Whisk / 1. Preheat oven to 350°F (175°C). / 2. Combine butter & 200 g (1 cup) sugar in a medium saucepan. Heat over medium, stirring slowly, until sugar dissolves and butter has melted, 1-2 min. / 3. Whisk together eggs & remaining 400 g (2 cups) sugar until smooth. / 4. Pour sugar mixture into egg mixture, whisk to combine. Add cocoa powder, salt, baking powder, & flour. Whisk to combine. Fold in chocolate chips with a spatula until evenly incorporated. Pour batter into the sheet pan lined with a silicone mat until it reaches halfway up the sides. Level surface with a spatula if needed. / 5. Bake for about 25 min if using a sheet pan (if using a square baking pan or round cake pan, baking time will vary). Because of their dark color, it’s harder to tell when brownies are ready. Look for the top to set, with a few cracks in the surface. / 6. Let the brownie cool completely on the sheet pan, then gently run an offset spatula around the edges to loosen from the pan. To unmold, place a piece of parchment paper on top of the brownie, then another sheet pan on top. Invert, then gently peel away the silicone mat. Set aside until ready to glaze with caramel. / Check out #EveryoneCanBake for the Soft Caramel recipe.

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Savršena čokoladna torta

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Happy Weekend! We've made it another week, so it's time to bake again. This time, I'll show you how to make the perfect chocolate cake, with layers of My Go-To Chocolate Cake and Dark Chocolate Ganache, and how to glaze it with that same ganache so you get a perfectly smooth and clean finish. All these recipes are in my book, Everyone Can Bake, out now in print and ebook (link in bio⬆️). Here's what you'll need: INGREDIENTS 220 g (1 1/2 cups) AP flour, plus more for dusting 300 g (1 1/2 cups) sugar 45 g (1/2 cup) unsweetened cocoa powder 2 g (1/2 tsp) baking powder 3 g (1/2 tsp) baking soda 1 g (1/4 tsp) salt 90 g (2 large) eggs 115 g (2/3 cup) vegetable oil 225 g (1 cup) whole milk EQUIPMENT 8-inch (20 cm) round cake pan 1. Preheat oven to 350°F (175°C). Butter the bottom, sides, & edges of the cake pan. Pour in some flour* & shake around until evenly coated. Tap out any excess. (If you don’t plan on frosting your cake, use cocoa powder instead of flour to dust the pan so you won’t see white spots on the cake when unmolded. / 2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, & salt in a large bowl until combined. / 3. Whisk together eggs, vegetable oil, & milk in a medium bowl until combined. / 4. Add wet ingredients to the dry ingredients in thirds, mixing with a spatula until combined after each addition to create a smooth chocolate batter. / 5. Pour batter into the prepared pan until it reaches halfway up the sides. Level the surface with a spatula. Bake until cake is set in the center, 45-50 min. There are 3 ways to check if it’s done: >>Jiggle it: The cake should wiggle a little in the middle. If it wiggles a lot, it’s not ready. >>Nudge it: Press the top gently; it should bounce back to your touch. >>Poke it: Stick a paring knife into the center of the cake. If it comes out clean, it’s done. / 6. Let the cake cool in the pan for 15 min. While still warm, place a large plate over it, flip the plate & pan together; the cake should easily slide out. (Run a paring knife along the side of the pan if needed). / For my Chocolate Ganache recipe, see my previous post or in the book, plus assembly instructions. #EveryoneCanBake

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Tart Vanilla Sablé

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One of the most versatile bases in all of pastry. Once you learn to fonçage (or line the dough into a tart ring), the possibilities for fillings & finishing are endless. It’s all in my book, Everyone Can Bake, out today.? / INGREDIENTS 185 g (1 1/2 cups) AP flour, plus more for dusting 85 g (2/3 cup) confectioners’ sugar 50 g (5 1/4 tbsp) cornstarch 1 g (1/4 tsp) salt 3 g (1/2) vanilla bean, split lengthwise, seeds scraped 130 g (10 tbsp) unsalted butter, cubed, at room temp 50 g (1 large) egg / EQUIPMENT 8-in (20cm) tart ring or pan Rolling pin / 1. Combine flour, confectioners’ sugar, cornstarch, salt, & vanilla seeds in a large bowl. Add butter, mix w/ your hands (or use a stand or hand mixer) until the butter is the size of peas & ingredients are combined. Add the egg, mix with a spatula until smooth. Don’t overmix. 2. Transfer dough onto a large piece of plastic wrap & shape into a ball. Wrap in plastic wrap, flatten into a disc. Refrigerate for 30 min, until cold but still pliable like clay. 3. Preheat oven to 350°F (175°C). 4. Flour your work surface & rolling pin. Unwrap dough, roll into a 1/8 in (3 mm) thick rectangle.* Work quickly so the dough doesn’t warm up. *If the dough is sticking, add more flour. 5. Using an 8 in (20 cm) tart ring/pan as a guide, cut dough into a round that’s 1 in (2.5 cm) wider than the ring. 6. “Fonçage” the dough: Butter the tart ring/pan. If you’re using a ring, line a sheet pan with parchment & set the ring in the center (no need to do this if using a tart pan w/ a bottom). Place the dough round on top of the ring/pan, push down gently w/ your fingers, pressing the dough along the inside of the ring/pan & into the inside edge. Don’t press too hard, & keep an even thickness. Trim away excess dough w/ a paring knife.* * If your dough starts to get warm, put back in fridge for 15 min. 7. Blind bake the tart shell: Line the shell w/ a round of parchment or large coffee filter (fully cover the surface of the dough). Fill w/ uncooked rice or dried beans. Bake until light golden brown, 15-20 min. 8. Cool for 2-3 min. Unmold the shell while still warm. Let cool completely before filling. #EveryoneCanBake ? by @evansungnyc

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Čokoladne truffles kuglice

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Happy Sunday! Spending this morning making my go-to 4-ingredient dark chocolate ganache from my new book, Everyone Can Bake (out April 14th, link in bio ⬆️), which we use in our kitchens for glazing and filling cakes. But you can also easily turn them into meltaway chocolate truffles too. Here’s how: INGREDIENTS: 220 grams (3/4 cup + 3 tbsp) heavy cream 45 grams (3 tbsp) whole milk 220 grams (7 1/4 oz semisweet or bittersweet dark chocolate,* chopped (about 1 1/4cups) 45 grams (3 tbsp) unsalted butter, at room temperature * It’s important to use a good quality dark chocolate like Valrhona. Some chocolate bars contain additives or artificial ingredients that will prevent you from getting the silky consistency you’re aiming for when making ganache. EQUIPMENT: Pot Mixing bowl Spatula METHOD: 1. Make the cream mixture: Combine the cream and the milk in a small saucepan and bring to a boil over medium heat. Remove from the heat. 2. Combine the cream mixture and the chocolate: Place the chocolate in a large bowl. Slowly pour the hot cream mixture over the chocolate in two additions and stir until the chocolate has melted and the mixture is smooth.* (* You’re mixing to melt the chocolate here, not to incorporate air, so stop mixing when all the chocolate has melted.) 3. Finish the ganache: Add the butter and stir until fully incorporated. Let cool completely.* (* Adding butter softens the ganache and makes it smoother.) / BEST FOR: ›› Filling tarts and light cakes—this is a rich filling, so i usually recommend a thin slice of chocolate ganache tart. ›› Glazing (i.e., finishing) mousse cakes when the ganache is still warm and liquid ›› Truffles (below)—ganache rolled and finished with unsweetened cocoa powder TO MAKE TRUFFLES: If you have extra ganache, cover the bowl and refrigerate the ganache for about 1-2 hours, or until set. Scoop a tablespoon of the chilled ganache and roll it into a ball with your hands. Scoop 65 grams (1/2 cup) unsweetened cocoa powder into a large bowl. Drop in a few balls of ganache at a time and toss to coat. Store the truffles in an airtight container in the refrigerator for up to 3 days. Enjoy! #EveryoneCanBake (? by @evansungnyc)

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Gâteau au Yaourt

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Growing up in France, every kid learned how to make this easy yogurt cake. All you need is a container of yogurt and a few pantry staples, and you use the yogurt container as a measuring cup for the other ingredients. Here’s what you need: Ingredients: 1 container (7oz) yogurt (plain full fat or Greek yogurt) 2 containers flour 1 container sugar 1/2 container olive oil or vegetable oil 3 eggs 1/2 tsp baking soda 1 tsp vanilla 1 tsp salt Tools: Large mixing bowl Wooden spoon or spatula Round cake pan or loaf pan Method: 1) Preheat your oven to 360F 2) Butter and flour your cake/loaf pan (you can also use cooking spray) 3) Combine all ingredients except the eggs and vanilla in a large mixing bowl. Stir with a spatula until smooth and free of any lumps. Add the eggs and vanilla in stir until combined. 4) Pour the batter into the prepared cake/loaf pan. Bake for 25-35 minutes or until the top is golden brown and a paring knife/cake tester comes out clean. Once baked, let cool for 5-10 minutes before removing from the pan. Enjoy! More about this cake and many more in my new book, Everyone Can Bake, our April 14th. Happy baking, everyone! ?

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