Paulina Struk

Paulina Struk

Paulina Struk
More ideas from Paulina
Tortilly patří k základům mexické kuchyně, často se plní nejrůznějšími směsi zeleniny, salsy a sýru. Musím říct, že mne tortilly chutnaj...

Tortilly patří k základům mexické kuchyně, často se plní nejrůznějšími směsi zeleniny, salsy a sýru. Musím říct, že mne tortilly chutnaj...

my new favorite way to paint kitchen cabinets

I've finished painting my kitchen cabinets and to celebrate, I'm sharing the entire process with you! The best way to DIY painting kitchen cabinets.

Salted Caramel Pot de Crème ~this is a soft, custardy, comforting dessert, and even though it’s made with heavy cream, it’s delivered in small enough little glasses that you really don’t have to feel bad about it at all. If you don’t count the salt and the vanilla, there are only three ingredients in this pot de creme. – sugar, cream, and egg yolks.  It’s the transformative effect of heat on sugar that gives it its complex flavors, and it’s the most wonderful thing to end an evening with.  I…

Salted Caramel Pot de Creme - a soft, custardy, comforting dessert, and even though it’s made with heavy cream, it’s delivered in small enough little glasses that you really don’t have to feel bad about it at all.

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.