By Nadene Hurst, Julie Springall
Книга на английском языке известных английских декораторов кондитерских изделий Надин Хёрст и Джули Спрингэлл, посвященная приготовлению и оформлению рождественских тортов. Представлено около 20 тортов, как с традиционным дизайном, так и совершенно новых. Для украшения тортов используется сахарная помадка.For the English, sugar paste (fondant) cake ornament is really an artwork. Nadiene Hurst and Julie Springall are expert cake decorators in England, focusing on royal icing and sugar paste.Step-by-step directions with photographs persist with aspect lists so accomplished they contain even the instruments and fabrics essential to re-create those complicated truffles. every one cake starts off with both a conventional wealthy Fruit Cake or an alternate gentle Fruit Cake, and you may decide upon whichever you wish. A recipe for royal icing is by means of directions for overlaying tarts and cake forums and for piping undefined. The designs of the tarts comprise basic ones like Stars, bushes, Ribbons, and Bells, and extra complicated ones corresponding to Taffeta and Holly, culmination (made of marzipan), and yuletide Rose (made of gum paste).Some of the truffles defined are undying. The Crown of Holly, the canopy recipe, is superbly draped with a two-tone yellow sugar paste and a mass of holly leaves and berries made from gum paste. dead night Snowflakes is straightforward adequate for newbies; coated with darkish blue sugar paste, snowflakes made from royal icing are rigorously piped on best. There also are glossy tarts just like the brightly coloured 3 Kings, that's crowned with gold stars springing out on wires, and Festive Drapes, an impressive production adorned with gold holly leaves, pearl pears made up of marzipan, and purple taffeta drapes made up of sugar paste.The recipes are definitely complicated and time-consuming, and youll have to discover a stable cake-decorating provide shop for the instruments and fabrics, however the outcome will amaze and astound and be worth the attempt concerned.
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SERVES 6; MAKES 1 DRINK FOR FOIE GRAS 1. Preheat an oven to 350°F. 2. Heat a medium sauté pan over medium heat. Add the 1 teaspoon butter. When the butter is melted, add 1 teaspoon of the shallot and cook, stirring, until softened. Add the berries, water, the ¼ cup sugar, and the thyme. Reduce heat to low, and simmer until the berries break up and the juices thicken. Remove from heat and cool to room temperature. Strain the juice and set aside. 3. Whisk together the eggs, cream, and the remaining 1 tablespoon sugar.
4. Whisk together the eggs, cream, and dry spices. Pour the mixture over the bread cubes and soak for 30 minutes. 5. Transfer the baking dish to a larger pan with at least 1-inch sides. Fill the larger pan with hot water until it reaches halfway up the sides of the smaller pan. Carefully transfer the pan to the oven and bake until browned on top, about 30 minutes. 6. Meanwhile, melt the butter in a large sauté pan over medium heat. Add the grated ginger and stir. Add the peaches, lavender or rosemary, and honey.