Le Larousse des desserts: Recettes, Techniques & Tours de Main | Pierre Hermé | ISBN: | Kostenloser Versand für alle Bücher mit Versand. The Concise Larousse is in good condition10 with no tears or markings. The Petit Larousse des Desserts (in French) is in perfect condition. All about Larousse des desserts by Pierre Hermé. LibraryThing is a cataloging and social networking site for booklovers.


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A rum-flavoured apricot sauce can be served with the bananas. Bananas flambe Peel some firm bananas and cook in butter or a vanilla-flavoured sugar syrup, without allowing them to become soft. Warm some rum, Calvados, Armagnac or Cognac and pour over the bananas.

Set alight and serve. Bananas in butter Peel some just-ripe bananas larousse des desserts arrange larousse des desserts a buttered ovenproof dish.

Dictionary - Larousse online bilingual dictionaries

Pour some melted butter over and dust with sugar. Bavarian cream A Bavarian cream is a cold dessert made from egg custard, stiffened with gelatine, mixed with larousse des desserts cream and sometimes flavoured.

Soak g 28 a la cevenole oz, envelopes gelatine in 3 tablespoons cold water. Heat ml 1 pint, cups larousse des desserts with a vanilla pod bean.

When the mixture is smooth, strain in the milk, stir well, then add the gelatine and mix. Stir continuously over a gentle heat until the mixture coats the back of a spoon. The mixture must not boil. Pour into a bowl and allow to cool, then refrigerate until the custard is cold and just beginning to thicken.

Invitation à l'Abbaye | Editions Larousse

As soon as it begins to thicken, add 50 g 2 oz, lf4 cup caster sugar. Fold the cream into the cooled mixture.

Brush the inside of a Bavarian cream or souffle or savarin mould with oil, preferably almond oil. Fill to the brim with the Bavarian cream mixture.

Cover with lightly oiled paper and refrigerate until firmly larousse des desserts. To loosen the cream, dip the bottom of the mould in hot water, place a serving dish on top of the mould and quickly turn them over together. Bavarian cream cl la cevenole Make a Bavarian cream larousse des desserts and add an equal volume of pureed marrons glaces flavoured with kirsch.

Brush a round mould with sweet almond oil and heap the mixture into it. Set in the refrigerator, then turn out on to a serving dish.

Larouse des Desserts

Decorate with piped Chantilly cream and halved marrons glaces. Place in the refrigerator for about 3 hours.


Then turn it out on to a dish and decorate with Chantilly cream. Sprinkle with chopped pistachio nuts.

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Bavarian cream ala normande Line the base of a suitable mould with a thick larousse des desserts of the basic Bavarian cream flavoured with Calvados.

Prepare an apple puree and stir in sufficient dissolved gelatine to set it.


Mix the whipped cream with larousse des desserts apple puree, spoon into the mould and top with a layer of the basic Bavarian cream. Bavarian cream au parfait amour Finely shred the zest of a lemon and place in a bowl.

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