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Bignè coffee


Turning to the blog I found the initiative to Francesca: Waiting for Christmas and I decided to join the group. This recipe seems complicated, but I assure you that you will lose no more than an hour for preparation and in the end you'll have a good feedback from your guests.

INGREDIENTS for 4: 20

2 egg puffs
20gr flour 280gr sugar


2.5 cups milk 1 bag and 1 / 2 of instant coffee 1 vanilla bean

a pinch of salt


In a saucepan put the milk to boil with the vanilla pod Incidentally, the salt and 40g of sugar. Then melt the coffee and remove from heat. Prepare the cream: whip the egg yolks, add 40g of sugar, flour and milk little by little. Cook until the cream thickens remembering to mix well. When the cream is warm put it in a pastry bag and then fill the cream puffs. Caramelized sugar left with a dl of water over medium heat, remember not to mix. Remove from heat and place the pan in a bowl of cold water to stop cooking. With the help of a clamp partially immerse the cream puffs in the caramel and arrange them in a pyramid on a plate of sweets. Dip a fork in the caramel left and lifting it, made of wire with which you are going to wrap the pyramid of cream puffs. Movements must be quick because it tends to solidify rapidly. Continue the process until you get the desired effect. If the caramel is hard to warm it slightly if it is too liquid wait a moment before. I recommend you serve the cake within an hour because the caramel tends to melt at room temperature.

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Marmalade Lemon Marmalade Orange


INGREDIENTS for 4 or 5 vessels:
lemon 500g sugar 500g

1 / 2 liters of water


Wash lemons well, pat dry, cut very thin slices and remove the seeds. In a large pot boil water and then throw in the lemon, simmer for 5 minutes. Drain the slices of lemon, pass under running water and let drain well. In a saucepan mix sugar with 1 / 2 liter of water and boil slowly until the sugar has dissolved. Transfer the sliced \u200b\u200blemons in a saucepan, pour over the syrup and simmer for 1 hour and a half. Pour into jars, close them and leave them upside down to cool.

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I started to do some 'jams with the fruits of the season, this jam is not only good for those who do not like sweet flavors, but can the second type also accompany roast pork or poultry. Remember that in addition to the cooking time must be added 24 hours of maceration.


INGREDIENTS for 4 or 5 vessels:
6
ripe oranges 1 kilogram sugar 1 lemon


nutmeg 1 small piece of cinnamon
1 liter of water


Take 5 oranges and wash, then cut into thin slices leaving the skin and discard the seeds. Apart from squeezing the orange and lemon remained. In a bowl Joined sliced \u200b\u200boranges, juice, cinnamon, a bit 'of nutmeg and 1 liter of water. Mix well and let stand for 24 hours. Pour the mixture into a saucepan and add sugar. After mixing well bring slowly to a boil, cook over low heat for 1 hour and a half. Pour into jars, close them and let cool upside down.