I give you the exact recipe that I took sure the mercotte site, BUT, I also give you my impressions .... I took a mold flexipan biscuit roll, the big, because 20/30 it seemed to me really small compared to the amount of Russian background ...

Russian

I give you the exact recipe I took for sure the mercotte site, BUT, I also give you my impressions ....

I took a flexipan biscuit mold, the big one, because 20/30 ca seemed really small compared to the amount of russian background got ..... the dessert i made with this recipe is for 20 people ....

640g of egg whites is not an error it does about 18 eggs ..... it's huge .... yes it's a lot, I think next time I'll MAKE my DAO recipe in which I put 5 egg whites for a dessert of 10 people ....

By cons for the cream pralinee, seen the other quantity I double the volume otherwise we had more biscuit and really a very thin layer of cream ..... view the goods that we put in, as far as it feels a few things ....... and really whisk the sparkling yellows and afterwards ir add the butter well whip also for good performance after.

Mercotte version:

For a stainless steel frame of 20 x 30 cm *

The homemade praline :

125g of Piedmont hazelnuts *,

125g of whole almonds with the skin,

165g of sugar,

45g of mineral water,

the seeds of 1/2 vanilla pod.

Roast the dried fruits to heart for 20 minutes in the preheated oven at 165 ° C. Reserve the almonds as is and blanch * the hazelnuts. In a heavy-bottomed saucepan, make a syrup with water, sugar and vanilla seeds. Cook at 121 °. Add the dried fruit and off the heat stir with a spatula until the sugar crystallises and the mixture is sand. Put everything on medium heat, stirring constantly and carefully until an amber caramel is obtained. Pour the mixture onto a silicone mat and allow to cure and cool to room temperature for about 30 minutes. Break the cold mass into small pieces and gradually crush the mixer. We first obtain a powder, then gradually the fruit oil will allow to have a more smooth paste.

Praliné cream:

80g of egg yolks at room temperature,

200g of sugar,

60g of water,

200g of butter,

A piece of praline 50% of fruit *.

In the robot's bowl whisk the yolks to foam. Make a syrup with the sugar and water and cook at 121 °. Pour it on the yolks carefully along the bowl of the bowl and beat at high speed until completely cool. Gradually add the butter ointment * diced while continuing to beat until the cream is homogeneous. Then add the praliné to be dosed according to the intensity of the flavor that you want to obtain.

The bottom of Russian:

250g of icing sugar,

125 of almond powder,

125g of hazelnut powder,

100g of flour,

135g of fresh whole milk *,

640g egg whites (yes, yes ....)

100g caster sugar, a little icing sugar,

3 carpets flexipat *.

Mix the icing sugar with the almond and hazelnut powder. Sift the so much for so much with the flour and mix with the milk to obtain a fairly firm dough. Beat the whites * and squeeze with the sugar. Take a portion and mix it intimately with the mass for so much milk. Pour over all the remaining whites and mix gently with the maryse *. Divide the mass into 3 and spread on three flexipats, sprinkle with icing sugar and bake at 180 ° preheated oven for 10 minutes/12 minutes to check, the biscuit should slightly swell and remain soft and fluffy. Let it cool down.



The finish: A little icing sugar.

Cut 3 rectangles of 20 x 30.Finish with the last biscuit, press the surface to equalize the thickness and smooth with the remaining cream. Let cure an hour in the refrigerator. Remove the frame, trim the edges with a knife, powder with icing sugar and keep in a cool place. Bring back to room temperature for tasting.

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We had planned our Easter weekend in bed and breakfast. We had chosen the Charterhouse in Yonne. We have not been disappointed. a warm welcome, simple in the good mood .the place is quiet, the ideal setting for a total rest and in silence .........