Best School Reunion Songs

brown pie amaretti tart and cream brown royal icing



Someone asked me the recipe for this pie, and here I am.
does not seem a tart, but it is ....... and it is very easy and fast to build.

1-Line a tart mold with puff pastry (I use a recipe taken from the cookbook of my microwave, I liked the beginning and not the gearbox)
2 - prick with a fork
3 - pay a layer of cream to brown or chestnut jam (abundance)
4 - over the layer of chestnut cream macaroons healthy position, taken as found in the package, without bagnarli.Metteteli in order to gauge because the end you will see, by a beautiful drawing of bumps: the pastry will melt during cooking and take the form of macaroons.
5 - a cover with a layer of pastry, pinching the edges
6 - to permit the oven to 180 °

Cooking times I watch them by eye, because it depends on the size of the mold as a regulator in short ..... if you made a pie ......

When cooked remove from oven and cool before you wet it with a wet made of Amaretto diluted with water (usually-used for the 1: 1) Wait until

cold very well to remove it from the pan. I use the molds with removable bottom because they are very practical, but are not very comfortable for the fact that the wet out the bottom, then you can use disposable aluminum pans, the liquid is absorbed and remains in the pan from the cake and pull out you can cut the aluminum mold.
Dust with icing sugar.

For the pastry recipe is as follows (it's a huge dose, they are 2): 600 gr

.
300 grams of flour.
300 grams of sugar.
butter 1 teaspoon baking

grated rind of 1 lemon 2 eggs 1 egg yolk


I add all ingredients and form a apalla pretty smooth, wrap in plastic wrap and chill for half an hour before use. Try
.

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with great joy that I can finally say that I attended my very first course ever, and I just started with the subject more pleasing to me: the real ice.

In the picture my first cake, or the result I got from this course. I'm very satisfied even if the road is long and there is still much to learn.

The teacher, came to Rome from London, has taught us to make a poinsettia with gum paste, and cover and decorate a cake with royal icing.Si is the talented Vivian Lee, a teacher at three schools in England, and winner, competitions in which he participated, many prizes.

were three days of hard work, We were 12 students and all we got tired but satisfied at the end of the course.

All this is born thanks to my friend Kristina , who personally knew Vivian, from their conversations did this brilliant idea of \u200b\u200borganizing such a course here in Rome.

To my great pleasure to have been involved in the organization, and helped kristina for everything related to the arrangement of the room, the living teacher and participants who came from outside Rome.

Now I can only thank Kristina and Vivian in the first place, which allowed the unfolding of this course, then I thank all the participants with whom I shared these beautiful days.

post photos of the most significant progress, comincinciando with a visit to Villa d'Este (Tivoli), which took place two days before the course, to show the British guests, part of my heritage tourism sites.

The same cake in my hands and Vivian.



These are some examples of decorations that our teacher showed us.




In this picture the results of each of us.



And these Christmas stars made in gum paste ........... I do not have a detailed picture, I hope to add later.

This photo shows the pin (bottom right) needed for the implementation of the flowers. To a misunderstanding has happened that none of the participants brought with him and sorry to the idea of \u200b\u200bhaving to give up the implementation of the flowers, we tried to find an alternative that it came from the owner of the premises in which the course was held:

has sliced \u200b\u200ba broomstick and each disk has been inserted a needle craft our lives ......... fully functional you see in the picture (top left).

then continues with images of some moments of course, to show the nice atmosphere in those days.

experience memorable and successful. Kri
Thanks!

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during my last job

Destination Senigallia ........... for 3 years but Isabel .............. alas I'm wrong date, will celebrate the day after tomorrow and I have given to my friend tonight believing serve for tomorrow .....................

filling: a start and a layer of custard cream and chocolate, wet with alchermes diluted with sugar syrup and lemon peel.

Pink is strictly chosen by the child.