After a period of closure for holidays reopened, Friday, January 29, 2010, Unison Jazz Restaurant. The winter time until late May, includes dinner on Friday and Saturday, 19:00 to 2:00, and lunch on Sundays and holidays, 11:00 to 16:00.
Sunday, January 31, 2010
Dvd Player Panasonic Sa Pt160 Hacks
Reopening from 29 January to Sunday lunch. AUTUMN ROSE
After a period of closure for holidays reopened, Friday, January 29, 2010, Unison Jazz Restaurant. The winter time until late May, includes dinner on Friday and Saturday, 19:00 to 2:00, and lunch on Sundays and holidays, 11:00 to 16:00.
After a period of closure for holidays reopened, Friday, January 29, 2010, Unison Jazz Restaurant. The winter time until late May, includes dinner on Friday and Saturday, 19:00 to 2:00, and lunch on Sundays and holidays, 11:00 to 16:00.
Sunday, January 3, 2010
Motels By The Hour Mississauga
BIGNE 'NEW YEAR'S HAMBURGER ...
Bignè New Year, a lazy evening after a day out of January 1 (which I love more in Bergamo) and to please a greedy nephew.
Too bad then my cream puffs are not identical results in appearance to those of the pastry to which that infant temperamental seienne is used (in this case had the powdered sugar instead of frosting) Then we go and have been labeled as disgusting, which is why they are there SBAFO us "big" - and there is no regret,-P
INGREDIENTS - for about 20 puffs
for the dough puffs
. 125g flour
. 20 cl water
. 75g butter -
. 3 eggs
.
a pinch of salt. 1 tablespoon sugar
for cream
. 1 egg yolk
. 2 / 3 tablespoons sugar
. 1 tablespoon flour
. 1 glass of milk
PROCEDURE
Pour water into a saucepan, add butter, salt and sugar and boil and then turn off. Add the flour at once and mix. Place on low heat and dry the mixture for 1 minute, stirring constantly. Then - out of the fire-embed, vigorously, the eggs, one at a time, stirring until you obtain un'impasto smooth and homogeneous.
Arrange the cream puffs (I will do it with a pastry syringe without a spout) on parchment paper on a baking tray. Bake at 190 ° initially and after about fifteen minutes at 175 degrees, until they are puffed and golden beautiful.
Meanwhile prepare the cream, stirring a pot tuotlo with the sugar until creamy smooth, add flour and mix. Then pour the hot milk over the fire, low, stir constantly until the cream is pretty homogenous (but before he takes to boil). Rimpar the puff pastry with a syringe and decorate with icing sugar or icing.
I, this time I did not have enough butter I used an equivalent amount of oil and the result was very good the same, just a bit more flavorful. 
Bignè New Year, a lazy evening after a day out of January 1 (which I love more in Bergamo) and to please a greedy nephew.
Too bad then my cream puffs are not identical results in appearance to those of the pastry to which that infant temperamental seienne is used (in this case had the powdered sugar instead of frosting) Then we go and have been labeled as disgusting, which is why they are there SBAFO us "big" - and there is no regret,-P
INGREDIENTS - for about 20 puffs
for the dough puffs
. 125g flour
. 20 cl water
. 75g butter -
. 3 eggs
.
a pinch of salt. 1 tablespoon sugar
for cream
. 1 egg yolk
. 2 / 3 tablespoons sugar
. 1 tablespoon flour
. 1 glass of milk
PROCEDURE
Pour water into a saucepan, add butter, salt and sugar and boil and then turn off. Add the flour at once and mix. Place on low heat and dry the mixture for 1 minute, stirring constantly. Then - out of the fire-embed, vigorously, the eggs, one at a time, stirring until you obtain un'impasto smooth and homogeneous.
Arrange the cream puffs (I will do it with a pastry syringe without a spout) on parchment paper on a baking tray. Bake at 190 ° initially and after about fifteen minutes at 175 degrees, until they are puffed and golden beautiful.
Meanwhile prepare the cream, stirring a pot tuotlo with the sugar until creamy smooth, add flour and mix. Then pour the hot milk over the fire, low, stir constantly until the cream is pretty homogenous (but before he takes to boil). Rimpar the puff pastry with a syringe and decorate with icing sugar or icing.
I, this time I did not have enough butter I used an equivalent amount of oil and the result was very good the same, just a bit more flavorful.
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