#Chocolate Praline Log Cake

[thetravellinggourmet]

Jack's Place launches Feasting Extravaganza Festive Menu!

Jack’s Place launches Feasting Extravaganza Festive Menu!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM All rights reserved copyright The indomitable, irrepressible and inspiring Travelling Gourmet TM tastes... MARVELLOUS Jack’s Place Festive treats like Signature Turkey and Beef Roasts andHoliday Toasts this year. As one of Singapore’s most well-loved steakhouses since 1966, Jack’sPlace offers one of Singapore’s best festive roast…

[fattributes]

Vegan Chocolate Praline Yule Log

[jasminevolkan]

INTRODUCING SCOOPS’ WINTER MENU.

Available from December 15th to February 5th (original menu has been reduced for the special event).

Two sheets of coupons are mailed to the citizens of Catalina, more are available upon request at the ice cream store. 

Hot Chocolate Floats consist of a mug of hot chocolate from a powder mix made by Ethan and Jasmine as a collaboration between Scoops and Catalina Coffee & Cookie Co. with a scoop of personalized ice cream on top, sprinkled with cocoa powder, cinnamon, sprinkles or various other toppings. The drinks can only be eaten in store. The addition of the Hot Chocolate Floats is a suggestion of Aaron.

Katy Perry’s California Dream: milk chocolate powder mix with vanilla and strawberry swirl.

Britney’s One More Time: semi sweet chocolate powder and coffee mix with vanilla ice cream.

Winter Wonderland: milk chocolate powder mix with vanilla ice cream and white chocolate chip toppings.

Minty Party: dark chocolate powder mix with mint ice cream.

Cocoa Bombs include: White, Milk or Dark chocolate shell with milk chocolate powder mix and small marshmallows inside (they can be sold in a pack of two to make at home).

The Special Treats include various desserts with unique flavours and twists.

Icy Rosé & Frozen Berries: rosé shaved ice on top of two scoops of strawberry sorbet (inspired by Georgina).

Ube Ice Cream: ube flavoured ice cream sprinkled with various shades and sizes of purple sprinkles (inspired by Lex).

Candy Cane Explosion: vanilla or chocolate Ice cream topped with bits of broken candy canes.

Snowy Mochis: ice cream mochis available in three flavours, vanilla bean, chocolate or mango.

Strawberry Jam Logs: a slice of ice cream log cake filled rolled and filled with strawberry jam.

Frosty Turkish Delights: various imported Turkish delights (inspired by Jasmine’s family origins).

The rest of the special menu include familiar desserts perfect for the Holidays. They can be eaten at the store, carried home for a sweet treat or asked for an extra and have them wrapped for a special gift.

Gingerbread cookies of various shapes, available without frosting for a vegan option.

Brownie Bites consist of bite sized squares of brownie that are available as a vegan option as well.

Sugar Cookies with various colours and sprinkles that are Holiday inspired.

Pecan Pralines are imported from a bakery in Louisiana.

Huge thank yous to Heather, Pace, Sayuri & Steph for participating!

[apcachefonline1]

Seven hundred and forty seven minutes are all you need to become a professional Baker and Pastry Chef

Seven hundred and forty seven minutes does sound a big number but definitely not when one is talking about a whole year, which typically has five lakh twenty-five thousand and six hundred minutes! So imagine achieving an insight which is equal to that of a professional Baker and Pastry Chef, within such a short period of time. The whole deal gets a lot better when you combine it with the concept of online classes and programs that we have especially designed for you so that you could learn everything at your own pace and from the comfort of your own kitchen!

APCA’s Intermediate level of online pastry program is basically a build up on the basic level of pastry program that gives students a fair understanding of basic different kinds of bread, chocolates and cookies along with laminated dough (that is used to make your favorite croissant, drool-worthy danish and puff pastry, along with jachnun, kubaneh, lachcha paratha), French pastries, plus cake designing tips and techniques. Naturally, after successfully completing this course, the students go for APCA’s Intermediate level - online pastry program.

In case, you believe yourself to be someone who has all the in-depth knowledge of what we teach at a basic level, then you can check out APCA’s Intermediate Level - Online Pastry Program. The best part is that you will have access to the APCA’s Basic Level - Online Pasty Program anyway, so completing that program simultaneously would only improve or rather help you correct the loopholes in your practice.

So if you are a passionate baker who likes to serve people only the kind of desserts that send their taste buds right on cloud nine, then we would encourage you to consider taking up this course that stands second to none in terms of precision, beauty and taste. In this online program APCA’s best chefs from all around the world will teach you how to make fancy and flavoursome travel cakes. From preparing the best crust for your Apricot Crumble Butter Cake to learning to achieve Madeleines' signature bump to give gourmand glaze to the Marble Cakes, you will learn how to bake your cake and give them a creamy, softer, crumbly and richer quality!

Apart from this, you will be taught • Intermediate level designer cake, after which you could totally take bookings, because earning extra bucks on the side never hurts! • Modern French Pastries such as red-mirror glazed Berries Vanilla, multi-textured Petite Antoine, delightful rich Raspberry Rose St. Honore and Classic ornamental Tiramisu Yule Log • Chocolate and Pralines including irresistible Apricot Passion Pate de Fruit, the absolute stunner Caramel Ganache, royally luxurious Coriander Praline, all-time favourite gummies and a lot, lot more! • Bread theory in which you will be covering all the relevant aspects, for instance, the entire process of bread making and how to ferment it correctly, plus other things one would need to know in order to make their bread perfect in color, taste, texture and size. You will also be making bread like Baguette with Bigga, braided soft and rich jewish Challah bread, Chocolate Apricot, Cottage bread, Bordeaux style crown shaped bread and many more.  

Additionally, you will learn various techniques for three dimensional sugar and chocolate display so as to add a regal touch to your absolutely scrumptious pastries, desserts, and wow your guests or customers! Because come to think of it, there is not one single person who wouldn’t like their food to be all fancy-looking. Sugar and chocolate displays catch one’s attention instantly and the person is simply drawn to it like a moth to a flame. So learn this and that and everything in between with APCA!

[bakelikeapro]

With master chocolatier ❇️ @valrhonausa This Boreas Ice Cream Yule Log by L'@ecolevalrhona pastry chef and 2018 #Gelato World Cup winner, @domangechristophe is a #winter wonderland for your taste buds! Get the #recipe, featuring #OPALYS 33% vanilla ice cream, MANJARI 64% ice cream, an #almond #hazelnut #brownie, crispy #Valrhona 60% #hazelnut #praline with #JIVARA 40%, 60% almond praline iced #mousse, and #MANJARI #chocolate #buchedenoel #cake #christmas sauce, through the link in our bio. 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro https://instagr.am/p/CIW9xpPh8mQ/

[philosibies]

[OC] Yule log cakes « fait maison » (Praline and chocolate, vanilla and red berries) via /r/DessertPorn https://www.reddit.com/r/DessertPorn/comments/een4l9/oc_yule_log_cakes_fait_maison_praline_and/?utm_source=ifttt

[foodgemsg]

Happy TGIF! The weekend is where we love to burrow in and laze the weekend away over a special festive rendition of afternoon tea with the ever kawaii Audrey's Signature Valrhona hot chocolate or a glass of elegant Kir Royale. . The first tier features savoury bites such as Tea Smoked Salmon on Seven Grain Bread, Smoked Turkey Ham on Whole Meal Bread, Egg Salad Tart with Caviar and Salmon Roe, Beef Pastrami on Rye Bread and Honey Pumpkin on Sour Dough. The second and third-tier features sweets and freshly baked such as Green Tea Azuki Bean Tart, Hazelnut Praline Log cake, Peppermint Macaron, Holiday Stollen, Spiced Cranberry Preserve and Devonshire Clotted Cream and many more! We had great catchup over afternoon tea with my secondary school friend, Irene reminiscing our old school days! . . Festive Afternoon Tea is available on Saturdays and Sundays, 2.00pm to 5.00pm. . . Where to dine? One-Ninety Restaurant 190 Orchard Blvd, Singapore 248646 (One Ninety @ Four Seasons Singapore) https://www.instagram.com/p/B6SnG9egA1T/?igshid=y6ijj4q5waph

[coffee-and-kpop]

my ice cream asks answers

chocolate: when was your first kiss? - I haven’t had it yet :) french vanilla: how old are you? - 19 cotton candy: three places you want to travel to? - Asia, Iceland, Spain strawberry: a language you wish you could speak? - German, French coffee: favorite cosmetic brands? - Wet N Wild, Nyx, Mac (when I can afford it lol) mint chocolate chip: indoors or outdoors? - depends cookie dough: do you play any instruments? - nope rocky road: favorite songs at the moment? - Not Today by BTS, My Baby Don’t Like by NCT, Shape of You by Ed Sheeran butter pecan: favorite songs for life? - Lotto by EXO, The Irony of Choking on a Lifesaver by All TIme Low, Well Oh Well by Mayday Parade, You Don’t Know You’re Beautiful by 1D cheesecake: what's your zodiac sign?  - Aries toasted coconut: the beach or the pool? - the pool chocolate chip: what's your most popular post? - Here (tumblr says this is my most pop. post in the past 7 days) bubblegum: books or movies? - books pistachio: manga or anime? - i haven’t looked into either, really, but I want to start watching anime! salted caramel: favorite movies? - Odd Thomas, Tomorrow When the War Began, John Dies At the End birthday cake: favorite books? - Full Tilt, The Rides of the Apocalypse series, Fallen series moose tracks: favorites for manga? - i haven’t read any! orange sherbet: favorites for anime? - i haven’t watched any! peanut butter: favorite academic subject? - i’m a bio major, so science black raspberry: do you have any pets? - lol yes a kitten named Ramsey mango: when and why did you start your blog? - i started it with my cousin because we were both obsessed with ships/kpop mocha: ideal weather conditions? - rainy and cold black cherry: four words that describe you? - vain, adventurous, dreamy, unempathetic  neapolitan: things that stress you out? - my GPA, boys, my family, money raspberry truffle: favorite kind of music? - lol kpop, but i also love alternative music and anything acoustic chocolate marshmallow: favorite brands of candy? - i just really love twix and reece’s toffee: a card game that you're good at? - ughhh uno? lemon custard: do you eat breakfast? - sometimes, i try to make a habit to dark chocolate: turn ons? - mouths/smirks, collar bones, skinny fingers, veiny arms fudge: turn offs? - too much body hair peach: how do you relax? - reading or blogging praline: a popular book you haven't read yet? - i haven’t read Divergent or The Maze Runenr superman: do you like sweaters? - hella cherry: do you drink tea or coffee? - both, but mostly coffee dulce de leche: an instrument you wish you could play? - violin blackberry: have you ever laughed so hard you cried? - for sure. i cry every time i laugh for some weird reason ginger: a new feature you wish tumblr could have? - i wish i could have different accounts logged in on the app blueberry lemon: favorite blogs? - so, so many omg almond: favorite mean girls quote? - “it’s october 3rd” butterscotch: what color are your nails right now? - they’re not painted rn cinnamon: have you ever been confessed to? - nope blue moon: have you ever had a crush on someone? - of course. i have a crush on someone rn.... cappuccino crunch: do you take naps? - like every day mint: the most embarrassing thing you've ever done? - one time i tripped through the front door at work with a case of beer in my hands (i’m a server) brownie batter: do you like sushi? - more than just about anything key lime: where do you want to be right now? - lol in bed, or with my crush, or both.... red velvet: do you wear prescription glasses? - nope green tea: favorite flavors of ice cream? - key lime pie, coconut, coffee, hazelnut, butter pecan

[californialifehd]

How To Make Disneyland's Famous Yule Log Cake - Plus A Full Guide To The Park's Holiday Treats!

[whenwillthearkreturnfromwar]

Do all of the ice cream questions

hhhhHHHHHHH oh my god clara

french vanilla: how old are you?

i’ll be 18 in two months hhhhhh

cotton candy: three places you want to travel to?

daegu, tokyo, alameda after finals so we can go shopping at the goodwill and get boba (dio suggested this we can just take the 51A all the way there)

strawberry: a language you wish you could speak?

:( I wish I was completely fluent in korean but

coffee: favorite cosmetic brands?

lol

mint chocolate chip: indoors or outdoors?

both!!!! depending. i like both if it’s with friends but also indoors when im alone

cookie dough: do you play any instruments?

violin, guitar, ukulele, lowkey bass guitar and drums (still working on those)

butter pecan: favorite songs for life?

Goodbye Rain - Jeon Minju & Euna Kim ft. that dude from Bromance i think, Mystery - Hyoyeon, Secret - Taeyeon, End Credits - Eden, umm probs lots more i cant think of rn

cheesecake: what’s your zodiac sign?

pisces

chocolate chip: what’s your most popular post?

probably that one where i screenshotted the comments on Sistar’s One More Day mv

bubblegum: books or movies?

both!!!!! but books except i need to make time to read more :(

pistachio: manga or anime?

anime?

salted caramel: favorite movies?

Moana

birthday cake: favorite books?

so many ok les miserables, the sabriel series, the tragedy of othello (a play but still), dang too many I’ll leave it there

moose tracks: favorites for manga?

idt I’ve ever read manga oh but lewam is making me read Ranma

orange sherbet: favorites for anime?

Your Lie in April… I liked Akame ga Kill tbh, and Angel Beats

peanut butter: favorite academic subject?

ap lit has made me like english more i think

black raspberry: do you have any pets?

nop :(

mango: when and why did you start your blog?

2012 bc i didnt know what it was? then i logged in again bc i got into girls generation that year

neapolitan: things that stress you out?

homework, taekwondo tests, meeting new people, when i think my friends are mad at me or if i have to act as mediator if they’re mad at each other

raspberry truffle: favorite kind of music?

all except country

toffee: a card game that you’re good at?

egyptian war. I’ve never lost until once last year bc it was 2016, the year that anything can happen

lemon custard: do you eat breakfast?

not usually

dark chocolate: turn ons?

oh i am not answering this one

fudge: turn offs?

boys

peach: how do you relax?

i dont. i lost my chill the day i was born and have not found it since

praline: a popular book you haven’t read yet?

Twilight

superman: do you like sweaters?

“some people like marijuana; I like sweaters” - my old gov teacher lmao

cherry: do you drink tea or coffee?

both but i like tea better

dulce de leche: an instrument you wish you could play?

I wish I could ACTUALLY play the drums bc it’s harder to teach urself drums than guitar, I learned

blackberry: have you ever laughed so hard you cried?

yes so many times

ginger: a new feature you wish tumblr could have?

delete porn blogs

blueberry lemon: favorite blogs?

@peachylook

almond: favorite mean girls quote?

I’ve never watched mean girls

butterscotch: what color are your nails right now?

I’ve never painted my nails?

cinnamon: have you ever been confessed to?

yea oh god

blue moon: have you ever had a crush on someone?

even worse than the last question oh my god hey clara remember when i had a crush on you

cappuccino crunch: do you take naps?

my life is 80% naps

mint: the most embarrassing thing you’ve ever done?

messed up during a performance with the oakland east bay symphony

brownie batter: do you like sushi?

duh

key lime: where do you want to be right now?

with dio

red velvet: do you wear prescription glasses?

when i forget to put in my contacts yea

green tea: favorite flavors of ice cream?

mint chocolate chip and cookie dough when i feel like it

[asmolbirb]

i like you answer all the ice cream asks please and thank you

bless you anon

also omg omg omg thank you for liking me!! ilu~!

under a cut, it’s gonna get long

to people who just got a notif that u were tagged in this post…. one of the questions was “favorite blogs?” and i mentioned you in that category. no need to read this whole mess trying to figure out why you were tagged ^_^

french vanilla: how old are you? 

18

cotton candy: three places you want to travel to?

korea, japan, england

i know this is vague af lol but my travel dreams are also vague af at this point

strawberry: a language you wish you could speak?

korean

coffee: favorite cosmetic brands?

i’m not really a big fan of cosmetics?

does nail polish count? because if so, sinful colors

mint chocolate chip: indoors or outdoors?

outdoors

cookie dough: do you play any instruments?

yeah i play piano

rocky road: favorite songs at the moment?

bts - spring day

bts - not today

seventeen - highlight

bigbang - fxxk it

butter pecan: favorite songs for life?

bts - intro: never mind

bts - let me know

bts - tomorrow

exo - promise

exo - peter pan

cheesecake: what’s your zodiac sign?

aries

toasted coconut: the beach or the pool?

pool

sand is the worst

chocolate chip: what’s your most popular post?

i think it’s still that stupid lotr post? it peaked at about 140k 

bubblegum: books or movies?

books

pistachio: manga or anime?

anime

salted caramel: favorite movies?

a single man

arrival

tangled

birthday cake: favorite books?

the host

battle royale

the princess bride

the giver

moose tracks: favorites for manga?

death note

bleach

liar game

orange sherbet: favorites for anime?

death note

bleach

sword art online

peanut butter: favorite academic subject?

fiction writing 

followed, surprisingly, by organic chemistry

black raspberry: do you have any pets?

no

mango: when and why did you start your blog?

like 5 years ago

my original blog (not this one) was gonna be a place where i logged my thoughts (like a diary) somewhere my parents wouldn’t see

then a friend asked to follow me and i didn’t want her seeing my online diary so i made the blog that i have now

mocha: ideal weather conditions?

like mid 60s 

light breeze

sun but with clouds

no pollen in the breeze

black cherry: four words that describe you?

UMM??

ambitious

artistic

determined

independent

neapolitan: things that stress you out?

change and uncertainty

time crunches

unexpected high stakes events

the possibility of rejection

raspberry truffle: favorite kind of music?

i’m a big fan of lyrical rap

i also really really love songs with heavy thumping bass lines. like, the type you blast in your car with the bass turned high so you can feel it thrumming through your body.

chocolate marshmallow: favorite brands of candy?

ghirardelli

hershey

lindt

ferrero rocher

toffee: a card game that you’re good at?

ers/egyptian rat screw/slapjack/sandwich

whatever you call it

lemon custard: do you eat breakfast?

….no

dark chocolate: turn ons?

LITERALLY SO MANY

guys in button ups/tight shirts with the sleeves rolled up to their elbows

firm hugs (from guys)

rubbing/scratching my back

some nsfw stuff

fudge: turn offs?

man buns

neckbeards

a lot of kinds of facial hair, tbh

facial hair is hard to do well

hypermasculinity

peach: how do you relax?

headphones: in

phone: silenced

dick: out

praline: a popular book you haven’t read yet?

eleanor and park by rainbow rowell

superman: do you like sweaters?

eh ://

cherry: do you drink tea or coffee?

coffee sometimes

dulce de leche: an instrument you wish you could play?

guitar

blackberry: have you ever laughed so hard you cried?

all the time, i’m glad to say

ginger: a new feature you wish tumblr could have?

telling you when someone changes their url, and what someone’s old urls used to be (or at least their most recent url)

blueberry lemon: favorite blogs?

D: i wanted to say @elementary-mydearlaufeyson but they seem to have either deactivated or changed urls and idk what their new url is because?? we never talked even though we were mutuals but i admired them a lot and….anyway i’m sad now but they were really great

@inkskinned​

@academla​

@fiftyshadesofselfdestruction​

a few bts and seventeen blogs that are??? really great???????

almond: favorite mean girls quote?

uM

get in loser we’re going shopping

butterscotch: what color are your nails right now?

currently no color buT they were pink until this morning

cinnamon: have you ever been confessed to?

yes

blue moon: have you ever had a crush on someone?

lol

LOL

L O L

L O L

cappuccino crunch: do you take naps?

LMAO all the fucking time

depression naps are my favorite pastime

mint: the most embarrassing thing you’ve ever done?

in high school, i wanted to be friends with a really cool kid, didn’t know how to talk to him, eventually told him i was going to ? stalk him on facebook??? to find out more about him?????? yIKES @ HIGH SCHOOL ME WHO EVEN WERE YOU

he thought i was fucking insane

and i don’t blame him tbh

i’m sorry friend 

brownie batter: do you like sushi?

hell yeah

key lime: where do you want to be right now?

in my bf’s arms

but i don’t have a bf

so

red velvet: do you wear prescription glasses?

yes

(fuck contacts)

green tea: favorite flavors of ice cream?

rocky road

[zanthrea]

Christmas Log Cakes from @dbbistrosing: 🍌Orelys Banana 🥥Coconut Mango and featured here: 🍫Chocolate Praline Bûche de Noël Guanaja Mousse, Praline Cremeux with ginger, Azelia cremeux, hazelnut sponge.  . The log cakes are available for takeaway only. . #endorsement #dbbistrosing #marinabaysands #explorersoffood #christmas #sgfoodblogger #photooftheday #foodblogger #sgfood #sgfoodie #foodstyling #foodie #logcake #foodphotography #burpple #buzzfeast #insiderdessert #gastronomy #huffposttaste #yummy #foodporn #zanthreastyles #dessert #dessertporn (at DB Bistro & Oyster Bar)

[awesomebeinfoodus]

Sweets in the USA, milk chocolate and white

How sweets work in the USA, chocolate with milk and eggs

I share today the formula of the cake I made for the birthday of my mom which is the 24 of December ... For us the night of the Christmas Eve, notwithstanding the log, there is cake ! 

What's more, an extraordinary cake, mother is "requesting" and realizes what it needs: a chocolate-rich cake with a layer of USA that chips! No issue for me, I adore it too ;- ) Challenge raised with this entremets made out of a dacquoise with almonds, a layer of fresh praline (vital!), And a drain chocolate mousse in which is slipped a smooth white chocolate embed. 

A 100% gourmet cake that has been consistent! My man cherished and I as well, to let you know all that I think it is the best cake I have possessed the capacity to make since I endure ... to revamp one year from now . 

fixings: 

(for a square form of 20cm) 

For the dacquoise: 

20g of flour 

60g of almond powder 

70g icing sugar 

2 egg whites 

30g of powdered sugar 

For firm praline: 

100g of pralinoise (foal 1848, chocolate beam) 

5 crêpes dentelles Gavottes 

For the smooth white chocolate embed: 

100g of entire fluid cream 

1 egg yolk 

10g of sugar 

100g of white chocolate 

For drain chocolate mousse: 

150g drain chocolate 

5 cl of drain 

½ sheet of gelatin 

20 cl of fluid entire cream 

Readiness: 

From the rich white chocolate embed: (to be set up ahead of time) 

Step 1

Soften the white chocolate in a bain marie. 

Step 2

Warmth cream until the point when initially bubble. 

Step 3

Whip the yolk with the sugar until the point when it is foam, pour a large portion of the cream on the blend, at that point blend in the container with whatever remains of the cream.

  Step 4

Place on low warmth and let the blend thicken while mixing, with respect to a custard. 

Step 5

Pour the cream on the chocolate in two parts, blend by round movement in the middle to make an emulsion. Once the arrangement is smooth and homogeneous, empty it into a squared 18cm (fizzling that in the one of 20). 

Step 6

Place in the cooler 4 hours least. 

From the dacquoise: 

Step 1

In a bowl, filter the flour with the almond powder and the icing sugar. 

Step 2

Whisk the whites and include 30g of powdered sugar. Tenderly blend in the powdered, snow-white blend with a maryse. 

Step 3

Empty the blend into a stainless steel square, smooth and sprinkle with a thin layer of filtered icing sugar, let it outside layer 10 minutes, preheat the stove to 190 ° C. 

Step 4

Prepare for 15 to 20 minutes, looking for cooking. Permit to cool and after that expel the stainless steel square. 

Firm praline: 

Step 1

Dissolve the pralinoise in a bain marie. In the mean time smash the crêpes Gavottes with a moving pin. 

Step 2

Once the pralinoise is dissolved, include the disintegrated disintegrates out of the warmth and blend. 

Step 3

Place the dacquoise on a serving dish and spread the praliné to finish everything. Hold in the cooler to influence it to solidify. 

From mousse to drain chocolate: 

Step 1

Place the gelatin sheet in a bowl of icy water. 

Step 2

Soften the chocolate in a bain marie. In parallel heat the drain to the point of boiling, out of the fire include the depleted gelatin and blend well. 

Step 3

Pour the drain in 3 times on the dissolved chocolate blending great each time. Let cool. 

Step 4

Place the whipped cream, pour the cooled chocolate on the whipped cream and tenderly fuse it with a maryse. 

Dressage: 

Step 1

Put the squared square of 20cm of rhodoid paper, at that point organize the dacquoise by focusing it, pour half of the drain chocolate mousse onto it, influencing it to hold fast well to the edges of the form to totally cover the edges of the dacquoise so that, it is not any more obvious. 

Step 2

Place the still solidified white chocolate embed in the focal point of the entremets, additionally there ought not be noticeable outwardly of the cake, pour whatever remains of drain chocolate mousse and after that smooth at first glance. 

Step 3

Place in the cooler no less than 6h, in a perfect world one night. 

Step 4

The following day, unmold the cake and expel the rhodoid. 

Step 5

Cover the entremets when it leaves the cooler splash bomb velvet impact or a coating mirror impact as here for instance, enliven as you like. 

Step 6

Place the entremets on a serving dish and permit to defrost no less than 6 hours in the cooler before tasting. Expel the entremets 15/20 minutes from new before it.

from Blogger http://ift.tt/2weJjG4 via IFTTT Candy

[gessvhowarth]

Where To Buy Christmas Cakes From Around The World In London

You're not limited to classic British fruitcake for Christmas: there's a whole world of festive delights in London, from the traditional Twelfth Night cakes popular in many parts of the world, to light Japanese sponge with strawberries and cream. Impress your festive guests with one of these Christmas cakes from around the world. PAUL's Northern French and Belgian Epiphany cake, galette des rois. Italy Panettone Perhaps as ubiquitous as the British Christmas cake nowadays, panettone is a tall, dome-shaped round loaf from Milan, studded with diced candied fruit. Its light, fluffy texture appeals to those who don't like the dense (and often dry) traditional fruitcake. Panettone takes several days to prepare, after which it is slow-baked. The original recipe dates back to the Roman Empire. It's sold in beautiful hat box-like packaging in dozens of London delis, Italian food shops and supermarkets, and comes in many different flavours. It's usually eaten sliced with a hot drink or sweet Italian wine. Giacobazzi's Delicatessen There's a wide variety available at this smart Italian deli in Hampstead. Here you'll find classic cakes laced simply with sultanas and candied fruit (with or without almond glaze), one soaked in Vin Santo wine and covered in tiny raisins, a slow-cooked sourdough version without fruit, and a few other flavours such as chocolate and chestnut. Giacobazzi's Delicatessen, 150 Fleet Road, Hampstead, NW3 2QX Valentina Fine Foods There's a large selection at this chain of west London Italian delis, including ones flavoured with chestnuts, pear and chocolate, almonds, mixed fruit, and fig and hazelnut. There are also boozy varieties, infused with amaretto, limoncello and sambuca. Valentina Fine Foods, 404-406 Chiswick High Road, W4 5TF. There are several branches, mostly in west London Carluccio's panettone. Carluccio's This popular Italian deli-restaurant chain sells classic cakes with candied fruit peel and raisins or sultanas, one studded with milk and dark chocolate pieces topped with a hazelnut glaze, and a version with prosecco-infused custard. Carluccio's, St Christopher’s Place, W1U 1AY. There are several branches in London — bound to be one near you Pandoro Originally from Verona, this is sweet, yeasted, pyramid-shaped bread, often with an eight-point star section and a dusting of vanilla icing sugar to resemble snow-capped Italian Alps at Christmas. The first mention of the cake is in the 18th century, but it was also eaten in some form in ancient Rome, and enjoyed by the nobility in the middle ages. The recipe for the modern cake as we know it was developed in Venice, once the centre of sugar and spice trade. It was a favourite of the Venetian aristocracy. Carluccio's pandoro. You don't have to travel to Venice — or indeed be royalty — to enjoy a slice of pandoro. Giacobazzi's sells plain vanilla pandoro, and one with chocolate drops. Valentina Fine Foods has in stock a small selection of mostly plain cakes, plus tiramisu and chocolate flavours. At Carluccio's, you’ll find a plain cake with a separate sachet of icing sugar to create that Italian Alps effect. Germany Stollen Just as ubiquitous as panettone in London's delis and supermarkets, stollen is more correctly known as Christstollen or Weihnachtstollen. It's a rectangular or round yeasted, eggy fruit bread packed with raisins, almonds, spices like cinnamon, cardamom and vanilla, brandy or rum, and orange or citron zest. Its distinguishing feature (though not present in all versions of the cake) is a slab of marzipan in the middle to symbolise baby Jesus swaddled in blankets. In ancient times, stollen was plain bread made from oats and turnip oil. It started being baked as a Christmas cake around the mid-16th century. The city of Dresden is synonymous with it, and it's been available at its Christmas market since the 15th century. Today it's baked by around 150 bakers, who use a special decorative seal to distinguish it. During the city's famous stollen festival, an over-sized cake is paraded, ceremoniously cut, and distributed to the visiting crowds to raise funds for charity. When buying pre-packed stollen, look out for 'Dresdner stollen' if it's available; it is the most 'authentic'. German Deli Good-quality packaged stollen can be found at this busy German food shop. In addition to plain and butter flavours, there are ones with apple and cinnamon, almonds, dried fruit, and marzipan. Additionally, the famous Dresden stollen is available in an attractive golden tin... but is hugely popular and sells out fast. German Deli, 3 Park Lane, SE1 9AB. There's also a warehouse shop in Hackney, and a stall at Borough Market Flour Power City This popular bakery's freshly baked stollen is highly acclaimed, and rightly so. It's bursting with raisins, currants, citrus and cherries, with a ribbon of marzipan in the middle. If you have never eaten a freshly baked stollen before, you're in for a treat. Flour Power City, Marylebone Market, Cramer Street Car Park, Marylebone W1U 4EW. They have stalls in many other farmers' markets France Buche de Noel Also known as Yule log, this French cake stands out as it's not round or rectangular, but shaped like an actual log that's been cut from a branch of a tree. The cake is a genoise sponge roulade, often in chocolate flavour (to give it the colour of a log); and the surface has bark-like texture achieved by running a fork all over. Icing sugar is sprinkled on top to resemble snow; and decorations often include marzipan holly leaves, meringue mushrooms and fresh berries. There was an ancient pagan tradition of using a real tree log in some European countries during Christmas. This custom eventually died out and, by the middle of the 20th century, a cake log had taken its place, much to the delight of the sweet-toothed. Belle Epoque's Christmas logs. Belle Epoque The classic buche has had a glamorous makeover at this chic French patisserie in Angel. There are three varieties: raspberry and white chocolate cheesecake with fresh raspberries, dark chocolate with the prized amarena cherries, and limited-edition orange and dark chocolate with crunchy chocolate sable and a crème brulee centre. Belle Epoque, 262 Upper Street, N1 2UQ. Other branches are in Newington Green and Selfridges Boulangerie Jad This lovely neighbourhood bakery sells three varieties: chocolate with morello cherries in kirsch, vanilla with raspberries and armagnac, and vanilla with nougatine and praline with rum. Boulangerie Jade, 44 Tranquil Vale, Blackheath, SE3 0BD. Other branches are at Blackheath station, Peckham Rye and East Dulwich. Paul The French patisserie chain sells a good selection of flavours and sizes. Choose from lemon meringue, chocolate with passion fruit, and coffee with nougatine. New this season are gingerbread with raspberry and speculoos biscuit, plus dark chocolate with caramel and mascarpone. Paul Hampstead, 43 Hampstead High Street, NW3 1QG. There are many other branches in London — bound to be one near you PAUL's buche de noel. Galette des rois Also known as king cake, this French pastry is associated with the festival of Epiphany after Christmas, and is eaten between Christmas Eve and Twelfth Night. It originated in the 12th century, when it was created to honour the Three Kings. There are a few French regional variations (plus many different versions around the world), but the most popular in London is the northern French and Belgian tradition. This is a round or rectangular cake made from flaky puff pastry with a ground almond frangipane filling. Traditionally, a bean or a porcelain or plastic figurine was hidden inside, and whoever found it was crowned king for the day, with the responsibility of buying next year's cake. A figurine — which can be anything like a car, cartoon character or movie star — is sometimes sold separately for health and safety reasons, for you to insert yourself, alongside a paper crown for the king. The trinket symbolises luck and prosperity for the finder. Le Pain Quotidien's galette des rois. Le Pain Quotidien This well-established Belgian chain's cake comes with a ground almond filling, a chocolate-covered almond in the centre, a porcelain trinket and a gold paper crown Le Pain Quotidien, 64 Tottenham Court Road, W1T 2ET. There are several other branches in London Additionally, Boulangerie Jade sells puff pastry galette filled with ground almonds and a ceramic figurine. From 26 December until the end of January 2017, Paul will sell a classic galette with frangipane, along with a ceramic figurine and a crown for the king or queen. Portugal Bolo rei de natal Also a type of king cake eaten during Epiphany with a bean, figurine or candy hidden inside, this version of the cake is completely different. It's made from rich yeasted dough with dried fruit and spices. It has a ring shape to symbolise a crown; with coloured sugar crystals or candied fruit such as cherries, figs or quinces on top to resemble jewels. Furthermore, the crust symbolises gold; the aroma, incense; and the fruits, myrrh. Lisboa Originating in Notting Hill, this much-loved Portuguese patisserie now has several other branches. It sells a soft, freshly baked bolo rei, attractively studded with vibrantly hued candied fruit. Lisboa Patisserie, 57 Goldborne Road, W10 5NR. There are other branches in Chelsea, Camden, Stockwell and Vauxhall Sintra Stockwell's Portuguese food shop and café sells a classic colourful king's cake; plus another version containing pumpkin jam. Sintra, 146-148 Stockwell Road, SW9 9TQ Japan Japanese Christmas cake Japan doesn't really have a tradition of Christmas — so is there such a thing as 'Japanese Christmas cake'? Well, yes. It originated in Tokyo at a time when the country was becoming modernised. In the 20th century, Western desserts were associated with social status and considered a delicacy. Traditionally eaten on Christmas Eve, this cake is a very soft, light sponge covered with whipped cream, decorated with strawberries (or occasionally other fruit), along with chocolates and a Santa decoration. As Christmas became popular, quirky or outlandish modern versions of the original Japanese Christmas cake started appearing in Japan. Lanka This tiny, pristine patisserie and café marries classic French techniques with a Japanese sensibility. It sells a sumptuous vanilla and strawberry sponge with cream and white chocolate flakes, topped with a Christmas decoration. It's available until the end of the day on 24 December, but you'll have to order it online. There's also a green tea version, with the green sponge and red strawberries giving it attractive Christmas colours. Lanka, 9 Goldhurst Terrace, NW6 3HX WA Café Light and fluffy Japanese Christmas cake can be ordered whole (or available to buy in slices) at this friendly little Japanese bakery in Ealing. It's made from a soft sponge covered with whipped cream and strawberries. WA Café, 32 Haven Green, Ealing W5 2NX Melrose and Morgan's iced Christmas loaf cake. England Christmas cake So you've eaten your way around international Christmas cakes, but you're not ready to give up the classic British fruitcake just yet: it is, after all, one of the foods that you most associate with the festival. Fruitcake dates back to ancient Rome, when it was made with pomegranate seeds, pine nuts and barley mash. Gradually ingredients seen as rich and indulgent such as butter and eggs began to be added with the blessing of the Catholic Church. Including candied fruit was a result of sugar becoming more widely available and affordable; and nuts were associated with the harvest season. Many countries around the world, including USA and countries of the Commonwealth, have their own distinctive version of the Christmas fruitcake — ranging from the semolina sponge with chayote preserves of Sri Lanka, to the rum-soaked cakes of the Caribbean. Melrose & Morgan There is, of course, no shortage of English Christmas cakes in London — but we particularly like this north London deli's own-made version. It's studded with currants, sultanas, raisins, orange and lemon peel, almonds and glace cherries; flavoured with apple juice, treacle and apricot jam; laced with French brandy, and covered with marzipan and white fondant icing. There's also a smaller loaf cake, and a highly popular wheat-free version. Melrose and Morgan, 42 Gloucester Avenue, NW1 8JD. There’s another branch in Hampstead Carluccio's traditional panettone Scotland Dundee Cake This is a rich fruitcake containing currants, sultanas, and sometimes candied fruit peel along with a dash of whisky — but normally no glace cherries. Its most distinguishing feature is the concentric circles of blanched almonds on its surface. The modern cake originated in the 19th century when Keiller's marmalade company introduced it as Dundee cake. However, as we know, fruitcakes have been around for centuries. It's believed that Mary Queen Of Scots didn't like glace cherries, so a cake made from almonds instead of cherries was first baked for her. Dunn's Bakery This long-established, family-owned Crouch End bakery sells a great selection of old-school and contemporary Christmas cakes. Their round and square Dundee cakes are packed with dried fruit and fresh orange and lemon, and hand-decorated with split almonds. Dunn's Bakery, 6 The Broadway, Crouch End, N8 9SN

http://feedproxy.google.com/~r/londonist/sBMe/~3/qStN8aSWJTA/where-to-buy-christmas-cakes-from-around-the-world-in-london

[francesmorris-blog1]

Merry Christmas! I genuinely hope that everyone has a wonderful time and I’m sending you all so much love! What did Santa get you this year? I am all about Christmas, in fact, I use any holiday religious or otherwise as an excuse to celebrate. I am that person you call when you have great news or need a boost of positivity or all round excitement!

This year my family and I (including the dog who kept stealing the spotlight in this video), to spend Christmas evening at The Four Seasons Hotel here in Florence, Italy. It was magical but it wouldn’t be right for me to go and not tell you all about it. I have also included below prices, the menu which is different from the Christmas day lunch (you get two options), and some fun, family photographs that had to be done and in good humour, so I hope you enjoy the review in my video; don’t forget to subscribe to my channel as I would like to expand my channel and do more vlogs that you are interested in! Let me know anything you would like to see or learn about and I shall get to work.

Menu & Pricing 

I have put a photograph below of the menu because I forgot to take individual photographs of all of the dishes themselves but you do see them in more detail on the vlog. It was €140 per head and cocktails were between 10-20 Euros, they offered a very thick book of wine options, both by the bottle and the glass but we preferred something more Christmasy. I did state in the vlog above that this was rather reasonable but let me expand on this a little more. There are numerous 5-star hotels around the world, some 7 stars of course; many I have been too and they all have rather different price points. In Italy, fine dining, including Michelin star restaurants are significantly cheaper than their chains in other countries. I have absolutely no idea why but my guess is, the standard of food is very high here in Italy; even in local cafes, and at low prices. I am assuming the Italians have demanded this level and have successfully kept the pricing down, however famous names such as The Four Seasons still have a sort of licence to charge a lot more. I do feel with the amount of food we were served, the service and the surrounding justified the price per head but I am aware that this is not accessible for everyone. However, if you wish to go, treat yourself or family/friends I highly recommend it. Plus, you can take animals which are wonderful and the thing I love most about living here in Italy.

There was a bit of a hold up when we first went into the hotel; too many staff not quite knowing what to do or where to go but as it was Christmas we let it go over our heads; the waiters were exceptionally lovely to us and Boo Boo (our Chihuahua) which made the experience extra special. Also, in comparison to other high-class hotels, the Italians are not snooty. I highlight this because I have been in some Hotels in other parts of the world, and even some restaurants where you walk in and the staff on 8 quid an hour make the customer feel like they can’t afford to be there, or judgemental, a snobby attitude which is highly unnecessary and uncalled for. I have complained heavily about this in the past a few times because I do not feel it’s acceptable, even in Mcdonalds; people work hard for their money, especially these days and everyone should feel welcomed and be treated nicely…AND appreciate that they have a job in the first place, don’t you think?

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Porto Glazed Foie Gras Terrine and Iberic Ham

‘Tumminia’ Maltagliati wheat pasta with scampi and pink chickpea

Coffee flavoured Christmas log with praline almonds

a selection of small cakes, chocolate and nougat for our coffees

Family Photos and The Surroundings

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Well, I genuinely hope you enjoyed the vlog, I really love watching these types of videos because I am super nosey and I like seeing people live and what makes them happy, don’t you? How did you spend your holidays this year, comment below as I would love to hear from you! 

For more photographs and to see what I am discovering whilst living here in Florence, Italy then check out my Instagram, Facebook and Twitter. Thanks for reading my blog, I hope Santa was good to you all and had a great Hanukkah/ Christmas/holiday with family and friends xxx 

My company is currently having a sale, so if you are looking for something nice to spend that extra cash on, head on over to www.theblondecitizen.com 🙂 If you buy any 2 products you will receive FREE worldwide shipping, just enter ‘Citizen10’ at checkout. 

Yours Truly,

The Blonde Citizen

Christmas At The Four Seasons Hotel: Menu | Pricing | Tour | Pets #fourseasonshotel #review #christmas #whereto #italianfood #food #restaurant #recommended #journal #information #petsinitaly #pets #animals #chihuahua #chihuahualovers #fashion #vlog #youtube #tour #luxuryhotel #luxurybreak #luxurytrip #fourseasonshotel #florencehotels #hotelsinflorence #hotelsinitaly #besthotelsinflorence #pricing #menu #menureview #hoteltour #funny #vlogtour #whatieat #foodie #christmas #christmasmenu #christmasinitaly #italianchristmas #italyatchristmas #christmasinflorence Merry Christmas! I genuinely hope that everyone has a wonderful time and I’m sending you all so much love!

[foodgemsg]

Happy TGIF! The weekend is where we love to burrow in and laze the weekend away over a special festive rendition of afternoon tea with the ever kawaii Audrey's Signature Valrhona hot chocolate or a glass of elegant Kir Royale. The first tier features savoury bites such as Tea Smoked Salmon on Seven Grain Bread, Smoked Turkey Ham on Whole Meal Bread, Egg Salad Tart with Caviar and Salmon Roe, Beef Pastrami on Rye Bread and Honey Pumpkin on Sour Dough. The second and third-tier features sweets and freshly baked such as Green Tea Azuki Bean Tart, Hazelnut Praline Log cake, Peppermint Macaron, Holiday Stollen, Spiced Cranberry Preserve and Devonshire Clotted Cream and many more! We had great catchup over afternoon tea with my secondary school friend, Irene reminiscing our old school days! . Festive Afternoon Tea is available on Saturdays and Sundays, 2.00pm to 5.00pm. . Where to dine? One-Ninety Restaurant 190 Orchard Blvd, Singapore 248646 (One Ninety @ Four Seasons Singapore) https://www.instagram.com/p/B6SnG9egA1T/?igshid=f7vguyd1v2rc