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...

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.

The perfect summer entremet recipe, a strawberry mousse, Hendrick's gin and rose ganache, layers of genoise topped off with strawberry glaze.

It is a delicious chocolate, like no other I’ve tried, it tastes like a caramelised white chocolate, it’s buttery and biscuit-like and I really … Continued

Every year there is a lot of chestnuts in our nearby forest and besides eating them quite often around bonfire on cold autumn nights, we also love to get creative, add them to risotto, pasta or PIE. Everyone who tried this pie was completely blown away, not only because of its silky, minimalistic texture, also because it is so incredibly delicious and exciting. The layers of caramel, chestnut, chocolate and buckwheat dough make a perfect balance between nutty and sweet flavors. It's also ...

The layers of caramel, chestnut, chocolate and buckwheat dough make a perfect balance between nutty and sweet flavors.