@_beveraghaus: Pink October #healthylifestyle #refreshment #bobayard #happiness

_beveraghaus
_beveraghaus
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Region: GH
Wednesday 28 October 2026 14:47:46 GMT
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azimorba
Azimorba_musicc🇬🇭 :
2026-10-28 17:39:50
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evelynbaidoo339
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Come and try urs at mile 7 junction
2026-10-28 16:26:00
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Tarte Tropézienne Recipe 👩🏻‍🍳🍰 Indulge in the irresistible taste of Tarte Tropézienne. This recipe brings the charm of Saint-Tropez to your home. 🍰 Ingredients: - 320g flour (Type 405) - 30g sugar - 5g salt - 12g fresh yeast (or 4g dry yeast) - 2 eggs - 90g softened butter - 50ml milk 🥚 Pastry Cream: - 250ml milk - Half a vanilla bean - 3 egg yolks - 50g sugar - 20g cornstarch - Pinch of salt - 25g softened butter 🥛 Whipped Cream: - 100ml cream (32% fat content) - 1 packet (8g) whipped cream stabilizer Decor: - Mix egg yolk with cream to brush - Pearl sugar for sprinkling 👩🏻‍🍳 Instructions: Dough: 1. Mix flour, sugar, salt, and fresh yeast (or dry yeast) in a bowl. 2. Add eggs and milk, knead to smooth dough. 3. Incorporate softened butter. Cover dough, rest 1 hour for doubling. Shape & Bake: 1. Place risen dough in 20cm pan, distribute. 2. Rise 30 mins. 4. Whisk egg yolk with cream, brush on cake. 5. Sprinkle pearl sugar on top. 6. Bake at 180°C (convection) for 20-25 mins, cool. Pastry Cream: 1. Heat milk, vanilla seeds until almost boiling, remove. 2. Mix yolks, sugar, cornstarch, salt until smooth. 3. Slowly add hot milk, stirring. 4. Heat mixture until thickened, stirring. 5. Remove, add softened butter, stir until melted. 6. Cool cream. Whipped Cream: 1. Whip heavy cream to stiff peaks. Cream Filling: 1. Gently fold whipped cream into cooled Pastry Cream. Assembly: 1. Cut baked dough horizontally. 2. Spread Pastry Cream on bottom half. 3. Place top half, press down. 4. Dust with powdered sugar Optional: Brush bottom cake layer with syrup. Serve: Chill Tarte Tropézienne for 2 hours before serving. Experience Tarte Tropézienne’s delight, a true Saint-Tropez delicacy! 👩🏻‍🍳🍰  #sainttropez #tropezienne #cake #dessert
Tarte Tropézienne Recipe 👩🏻‍🍳🍰 Indulge in the irresistible taste of Tarte Tropézienne. This recipe brings the charm of Saint-Tropez to your home. 🍰 Ingredients: - 320g flour (Type 405) - 30g sugar - 5g salt - 12g fresh yeast (or 4g dry yeast) - 2 eggs - 90g softened butter - 50ml milk 🥚 Pastry Cream: - 250ml milk - Half a vanilla bean - 3 egg yolks - 50g sugar - 20g cornstarch - Pinch of salt - 25g softened butter 🥛 Whipped Cream: - 100ml cream (32% fat content) - 1 packet (8g) whipped cream stabilizer Decor: - Mix egg yolk with cream to brush - Pearl sugar for sprinkling 👩🏻‍🍳 Instructions: Dough: 1. Mix flour, sugar, salt, and fresh yeast (or dry yeast) in a bowl. 2. Add eggs and milk, knead to smooth dough. 3. Incorporate softened butter. Cover dough, rest 1 hour for doubling. Shape & Bake: 1. Place risen dough in 20cm pan, distribute. 2. Rise 30 mins. 4. Whisk egg yolk with cream, brush on cake. 5. Sprinkle pearl sugar on top. 6. Bake at 180°C (convection) for 20-25 mins, cool. Pastry Cream: 1. Heat milk, vanilla seeds until almost boiling, remove. 2. Mix yolks, sugar, cornstarch, salt until smooth. 3. Slowly add hot milk, stirring. 4. Heat mixture until thickened, stirring. 5. Remove, add softened butter, stir until melted. 6. Cool cream. Whipped Cream: 1. Whip heavy cream to stiff peaks. Cream Filling: 1. Gently fold whipped cream into cooled Pastry Cream. Assembly: 1. Cut baked dough horizontally. 2. Spread Pastry Cream on bottom half. 3. Place top half, press down. 4. Dust with powdered sugar Optional: Brush bottom cake layer with syrup. Serve: Chill Tarte Tropézienne for 2 hours before serving. Experience Tarte Tropézienne’s delight, a true Saint-Tropez delicacy! 👩🏻‍🍳🍰 #sainttropez #tropezienne #cake #dessert

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