” There is always room for a good dessert ! ” This is a sentence that many have already mentioned, and for good reason. Dessert is not just a gourmet dessert. As the last dish of a menu, it is a must. Finish the meal in styleé, and on a sweet and pleasant note.
inside Petni, we focus a lot on stews and other ratatouilles. Nevertheless, the Fall dessert Especially not to be put aside. One of the best recipes for fall Paris Brest.
Contrary to what one might think, this dessert not heavy. It consists of two main components:
- a disc-shaped choux pastry;
- A soft and creamy cream.
The Simplicity A Paris breast house is such that its realization cannot take you away Not more than an hour and a quarter.
The secret to a good Paris-Brest is hidden Cream quality. It should not be too thick or too runny. It should not be too light to keep the sweetness in the dessert. in pastry, It’s all about balance !
Lemon Meringue Pie
The Lemon Meringue Piee The perfect dessert after an autumn menu. In fact, this season’s foods tend to be relatively fatty to help ward off the cold. acidity Perfect for lemon meringue pie Fat breakdown And Bring a note of freshness At the end of the meal.
A lemon meringue pie consists of three ingredients:
- pie dough;
- lemon cream;
The flour Must be pie fragile And crisp. For this, do not forget to respect the dosage of the ingredients. You can bake the pie shells the day before the gathering to make sure your dessert is super fresh.
The Lemon cream Above all, it should not be too thick. Use cornflour to thicken the lemon juice, lemon zest, egg and milk mixture, but with parsimony. If you add too much, the cream will have a very unpleasant starchy taste. If you don’t add enough, it will be too runny and won’t set.
Cinnamon rolls, pumpkin buns and apple crumble tatin are also favorite fruit desserts.