recetas

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Etiquetar productos es mi pasión. Friché Repostería y Diseño 📍Boulevard La Gloria 381 Fraccionamiento La Herradura. Tuxtla Gutiérrez Chiapas. 📲 9612833574 www.frichereposteria.com Horario de atención en línea y en tienda: Martes a Viernes de 10am a 6pm. Sábado 10 a 2pm
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most delicious eclairs best for summer
Eclair recipe , its super easy , super delicious and can be made at home and be stuffed with cream , chocolate spread or any combination desired , try it
This may contain: chocolate muffins on a wooden plate being held by two hands with flowers in the background
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Easy French Chocolate Muffins Recipe
2 cups All Purpose Flour 1 cup Granulated Cane Sugar 3/4 cup Cocoa Powder 1 tsp. Baking Soda 1/2 tsp. Fine Sea Salt 2 cups Chopped Milk Chocolate, or semisweet 2 large Eggs + 1 Egg Yolk 3/4 cup Plain Greek Yogurt 1/3 cup Olive Oil 3/4 cup Whole Milk 2 tsp. Vanilla Extract 1/2 cup Chocolate Ganache 1/3 cup Heavy Cream 2 oz. Semisweet Chocolate, finely chopped. Preheat oven to 425F. Bake for 5 minutes at 425F, then keep the oven door shut and reduce heat to 350F to cook an additional 15-20 minutes, until tops are set. A toothpick inserted into the center should come out clean or only with fine moist crumbs. NOTE: If making regular-sized muffins, bake at 350F the entire time for 15-20 minutes total. video by: brightmomentco (TikTok)
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Chocolate Chip Cookie
Recipe 3/4 cup butter 1 cup brown sugar 1/4 cup white sugar 1 egg 1 yolk 1/2 tbsp Vanilla 1 1/2 cup flour 1/4 cup corn flour 1 tsp salt 1/2 tsp baking soda chocolate chips (measure with your heart) 그 Freeze for 30min- 2hrs before baking Bake at 180 degrees celcius or 350 degrees fahrenheit for 10-12 mins. Leave to finish baking on pan till fully cooled
This may contain: three chocolate chip cookies sitting on top of a cutting board next to an egg bowl
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galletas estilo new york
no es mio
Profiteroles
Despite their impressive appearance, Profiteroles are actually quite simple to make! Crisp choux pastry, chilly ice cream, and warm ganache make up this irresistible French dessert.
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merengue seco
MERENGUE SECO 🎂🎂 La formula es : 1 parte de clara + 2 partes de azúcar. De las cuales de esas 2 partes de azúcar la mitad es de azúcar impalpable + 1 cdita de almidón de maíz. En este caso usé : 97gr de claras El total de azúcar sería: 194 gr de los cuales usé: -97 gr de azúcar común -97 gr de azúcar impalpable + 1 cdita de almidón de maíz + 1 cdita de jugo de limón. Batir las claras a punto nieve, agregar el azúcar común y batir hasta obtener un merengue bien firme, incorporar el azúcar impalpable + el almidón de maíz de manera envolvente y en 2 partes tamizando, finalmente agregar el jugo de limón. Poner en una manga, hacer los copos de merengue o las canastitas para la pavlova. Ahora sí viene la parte de la PACIENCIA Se cocinan en horno a 90°C por al menos 3 ho