@steven_dario.a: Real #anuel #rhlm #paratii #Viral

stevenalvarado

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Sunday 14 July 2024 16:17:43 GMT

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🖤~Estuardo~🖤 :

REAL HASTA LA MUERTE, LA LEYENDA NUNCA MUEREN 🙂‍↕️🥷👹

2024-07-17 04:39:27

18

JXONATAN :

Nombre?

2024-07-18 23:22:34

0

Blem :

🔥🔥

2024-07-16 16:21:03

1

Bandido 👹🥷 :

💯💯💯

2024-07-17 03:59:32

1

elias123 :

🔥🔥🔥

2024-07-16 22:14:14

1

El Taiwa👻⚾ :

🔥🔥🔥

2024-07-16 03:25:25

1

Dany Smith 🫂 :

💖

2024-07-15 17:58:45

0

juandavidyeleisyeandresfelipes :

🥰🥰🥰

2024-07-14 22:10:35

1

yole :

🔥🔥🔥🔥🔥🔥

2024-07-17 09:35:39

1

Adolfo Rizo :

el más duro 🔥🔥

2024-07-17 18:08:29

1

Yorbi Nieves :

😈😈😈

2024-07-16 19:58:33

1

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Whipped Ganache 101! An amazing recipe to learn that stays so stable when you pipe it! Vanilla Whipped Ganache 200g Double/Heavy Cream (a) 85g Double/Heavy Cream, Cold (b) 1 Vanilla Pod 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water 70g White Chocolate, Chopped 70g Mascarpone 1. Bloom the gelatin + cold water and leave for 5m. 2. Heat the cream (a) and add the vanilla. 3. Once hot, remove from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in) 4. Pour the hot cream over a jug, that has the white chocolate and mascarpone in. Leave for 2m, then blend till smooth. 5. Add the remaining cold cream (b) and blend again till smooth. Refrigerate, covered, for 6 hours or ideally overnight. 6. Whisk to a medium/stiff peak then use immediately. Chocolate Whipped Ganache 300g Double/Heavy Cream (a) 200g Double/Heavy Cream, Cold (b) 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water 120g Dark Chocolate, Chopped (60-70% Cocoa Solids) 1. Bloom the gelatin + cold water and leave for 5m. 2. Heat the cream (a). 3. Once hot, remove from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in) 4. Pour the hot cream over a jug, that has the chopped chocolate in. Leave for 2m, then blend till smooth. 5. Add the remaining cold cream (b) and blend again till smooth. Refrigerate, covered, for 6 hours or ideally overnight. 6. Whisk to a medium/stiff peak then use immediately. Note - if you find your chocolate cream is quite stiff the next day, it may be the higher cocoa solids - you can simply leave it at room temp until it softens and it is a pipeable consistency (1-2 hours). Then just add it straight into a piping bag without whisking it, and use immediately! Coffee Whipped Ganache 200g Double/Heavy Cream (a) 120g Double/Heavy Cream (b) 35g Whole Coffee Beans 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water 110g White Chocolate, Chopped 1. Roast the coffee beans for 3m at 160C/320F. 2. Add the beans into the cream (a) and cover the top of the pan tightly with clingfilm. Once it is steaming and the clingfilm has puffed up, turn the heat off and infuse it for 30m. 3. Bloom the gelatin + cold water and leave for 5m. 4. Remove the clingfilm and add in the remaining cold cream. 5. Bring to a gentle simmer then stir in the gelatin to dissolve it. 6. Blend for 10-20s to break up the coffee beans. 7. Pour the coffee cream through a sieve, over a jug with the white chocolate. Let it sit for 2m then blend till smooth. 8. Refrigerate, covered, for 6 hours or ideally overnight. 9. Whisk to a medium/stiff peak then use immediately. #baking #ganache #chocolate

Whipped Ganache 101! An amazing recipe to learn that stays so stable when you pipe it! Vanilla Whipped Ganache 200g Double/Heavy Cream (a) 85g Double/Heavy Cream, Cold (b) 1 Vanilla Pod 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water 70g White Chocolate, Chopped 70g Mascarpone 1. Bloom the gelatin + cold water and leave for 5m. 2. Heat the cream (a) and add the vanilla. 3. Once hot, remove from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in) 4. Pour the hot cream over a jug, that has the white chocolate and mascarpone in. Leave for 2m, then blend till smooth. 5. Add the remaining cold cream (b) and blend again till smooth. Refrigerate, covered, for 6 hours or ideally overnight. 6. Whisk to a medium/stiff peak then use immediately. Chocolate Whipped Ganache 300g Double/Heavy Cream (a) 200g Double/Heavy Cream, Cold (b) 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water 120g Dark Chocolate, Chopped (60-70% Cocoa Solids) 1. Bloom the gelatin + cold water and leave for 5m. 2. Heat the cream (a). 3. Once hot, remove from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in) 4. Pour the hot cream over a jug, that has the chopped chocolate in. Leave for 2m, then blend till smooth. 5. Add the remaining cold cream (b) and blend again till smooth. Refrigerate, covered, for 6 hours or ideally overnight. 6. Whisk to a medium/stiff peak then use immediately. Note - if you find your chocolate cream is quite stiff the next day, it may be the higher cocoa solids - you can simply leave it at room temp until it softens and it is a pipeable consistency (1-2 hours). Then just add it straight into a piping bag without whisking it, and use immediately! Coffee Whipped Ganache 200g Double/Heavy Cream (a) 120g Double/Heavy Cream (b) 35g Whole Coffee Beans 3g Powdered Gelatin (220-250 bloom) + 18g Cold Water OR 1 Gelatin Sheet soaked in cold water 110g White Chocolate, Chopped 1. Roast the coffee beans for 3m at 160C/320F. 2. Add the beans into the cream (a) and cover the top of the pan tightly with clingfilm. Once it is steaming and the clingfilm has puffed up, turn the heat off and infuse it for 30m. 3. Bloom the gelatin + cold water and leave for 5m. 4. Remove the clingfilm and add in the remaining cold cream. 5. Bring to a gentle simmer then stir in the gelatin to dissolve it. 6. Blend for 10-20s to break up the coffee beans. 7. Pour the coffee cream through a sieve, over a jug with the white chocolate. Let it sit for 2m then blend till smooth. 8. Refrigerate, covered, for 6 hours or ideally overnight. 9. Whisk to a medium/stiff peak then use immediately. #baking #ganache #chocolate

#masukberanda #fyp #first #xybca #osisspensi

#masukberanda #fyp #first #xybca #osisspensi

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