tag:blogger.com,1999:blog-59895111019651742512024-03-14T03:51:39.976+01:00Dolce LabFrancescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-5989511101965174251.post-61258603109575387512012-10-09T10:38:00.000+02:002012-10-09T10:43:31.923+02:00Corso Base di Cake Design su torta vera con Dolce Lab! 28 ottobre 2012, Firenze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVtVcTPHHYiq37FG9oHO1fEApCXIfNURBTZgZIuPCvHcdYffRmmwVfVM6CKG0SN-_0v_VVbVqyEXzRUM2INEJ1LonplAOoTOlkDx_wMVj2SQGA5qrbZGWaKdo9D5WWjGGSxUh2lsXQLf0/s1600/corsobase-halloween.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVtVcTPHHYiq37FG9oHO1fEApCXIfNURBTZgZIuPCvHcdYffRmmwVfVM6CKG0SN-_0v_VVbVqyEXzRUM2INEJ1LonplAOoTOlkDx_wMVj2SQGA5qrbZGWaKdo9D5WWjGGSxUh2lsXQLf0/s640/corsobase-halloween.jpg" width="425" /></a></div>
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PROGRAMMA DEL CORSO</div>
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LA PASTA DI ZUCCHERO: ORIGINI, RICETTA E UTILIZZI</div>
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LE BASI E LE FARCITURE PIU’ ADATTE PER UNA TORTA DECORATA</div>
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LA GIUSTA TECNICA DI COPERTURA DI UNA TORTA A PIU’ STRATII</div>
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COLORANTI PER PASTA DI ZUCCHERO (TIPOLOGIE E MODI D’USO)</div>
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COPERTURA DI UNA TORTA VERA CON LA PASTA DI ZUCCHERO</div>
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REALIZZAZIONE DELLA ZUCCA E DELLE ALTRE DECORAZIONI</div>
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USO DEI GLITTER EDIBILI</div>
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ASSEMBLAGGIO TORTA E CONSEGNA ATTESTATI</div>
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<b>durata 6 ore </b></div>
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<b>costo 120 euro (invece di 150)</b></div>
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Ad ogni partecipante verranno forniti gli strumenti per poter realizzare la propria torta decorata che potrà essere portata via al termine del corso, verrà anche fornita una dispensa ricca di ricette e utili consigli. Tutti gli utensili e i materiali per realizzare le vostre torte verranno messi a disposizione da Dolce Lab. </div>
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Al termine del corso verrà rilasciato un attestato di partecipazione.</div>
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<span class="s1">info@dolcelab.it</span></div>
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<span class="s1">www.dolcelab.it </span></div>
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Dolce Lab srl in via de’ Macci 38r Firenze</div>
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<br />Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-61671496037049994722012-10-09T10:16:00.000+02:002012-10-09T10:19:45.506+02:00Fraise Lab diventa Dolce Lab...continuate a seguirci su www.dolcelab.itBuongiorno a tutti!<br />
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<a href="http://www.dolcelab.it/" target="_blank"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TRUH6o6dDPuyAnCfs4xyoDKrRzi7lyfn6kJeAaxTJWMB-tfxCrhBfEmR8vQwHV59ksyIf3XjFlsWLsWcMajqTuKdUzDofnnX5f4PRvFp4btefm4ctq8XZmydBh_83tVH2vqMTHqPyB0m/s320/dolcelab-logo_verde.jpg" width="320" /></a></div>
Fraise Lab diventa ufficialmente Dolce Lab, il gruppo si è allargato e il progetto si è consolidato!<br />
Vi aspettiamo nel nostro lab in via de' Macci 38 r con tantissimi corsi di Cake Design per adulti e piccini.<br />
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Per Halloween vi abbiamo riservato una piccola sorpresa..un corso su torta vera, ecco l'anteprima!<br />
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Vi aspettiamo il 28 ottobre dalle 10 alle 16.30 per realizzare insieme questa torta tenebrosa ;)<br />
E per tutti gli appassionati di cupcakes e biscotti ci vediamo il 27 ottobre per decorarli con mummie, streghe e fantasmini!!<br />
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Per tutte le info sulla durata dei corsi, dei costi e dei programmi e per la prenotazione: corsi@dolcelab.it<br />
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Stay Rock and Stay Tuned!!<br />
Vi aspettiamo su facebook: Dolce Lab<br />
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<br />Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-39406278454737300592012-06-05T00:36:00.005+02:002012-06-05T00:36:55.639+02:00Summer CakeDevo dire che quando la mia amica Paola mi ha chiesto una tortina con dei papaveri mi si sono illuminati gli occhi!!!<br />
Sono bellissimi....ed ecco il risultato, spero vi piaccia.<br />
Dentro c'è una torta che non avevamo mai sperimentato <a href="http://www.cilieginasullatorta.it/2012/05/la-torta-al-latte-caldo-di-tish.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+LaCilieginaSullaTorta+%28La+ciliegina+sulla+torta%29&utm_content=Google+International" target="_blank">torta al latte caldo di Tish della ciliegina sulla torta</a> con ganache al cioccolato fondente e marmellata di mandarini cinesi.<br />
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<br />Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com4tag:blogger.com,1999:blog-5989511101965174251.post-44910819331027251962012-06-01T11:13:00.002+02:002012-06-01T11:16:46.217+02:00Una cappelliera che sembra una torta...o il contrario!<div class="separator" style="clear: both; text-align: center;">
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Vi aggiorniamo un po' sulle ultime torte sfornate!<br />
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Questa non vedevamo proprio l'ora di realizzarla, una cappelliera con un cammeo di zucchero..<br />
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A presto con nuove idee, torte e tante novità!<br />
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<br />Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-86681273949735970712012-05-10T00:56:00.001+02:002012-05-10T17:35:32.768+02:00Per tutte le mamme<div class="separator" style="clear: both; text-align: center;">
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<br />Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-84061289262870995042012-04-25T12:20:00.001+02:002012-05-07T17:52:17.393+02:00Corso II livello di Cake Design, FirenzeIl primo corso è stata un'esperienza fantastica, mi ha arricchito tantissimo e sono sicura di aver trasmesso tanto anche a chi ha partecipato!<br />
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Quindi sono molto felice ed orgogliosa nell'annunciarvi le date del prossimo corso, questa volta dedicato a chi ha già avuto qualche esperienza con la sugar art!<br />
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Ecco il programma:<br />
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-Pasta di zucchero, ricetta e utilizzo<br />
-Basi più indicate per le torte ricoperte in pdz<br />
-Copertura e montaggio di una torta a più piani<br />
-Realizzazione delle decorazioni con la gumpaste: fiocco e rosa<br />
-Assemblaggio della torta e delle decorazioni</div>
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Vi aspetto il 31 maggio e il 1 giugno alla Scuola di Arte Culinaria Cordon Bleu di Firenze per imparare nuove tecniche e per realizzare insieme una fantastica torta a due piani!</div>
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Un abbraccio a tutti e a presto,</div>
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Francesca</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Av-dpADkfcYnCGz5GGqslQoJTwv1rmtgF_hocaa8HPaodDmB6q_GTGMiV27IyqFEJCU-EXDUV1lmdmK-8dDsgO5DNv_hXkg3lyKhEkrJOUKtLWh0At7zmecQnWXADbvuvrWZDehj21b-/s1600/Corso+II+livello_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Av-dpADkfcYnCGz5GGqslQoJTwv1rmtgF_hocaa8HPaodDmB6q_GTGMiV27IyqFEJCU-EXDUV1lmdmK-8dDsgO5DNv_hXkg3lyKhEkrJOUKtLWh0At7zmecQnWXADbvuvrWZDehj21b-/s1600/Corso+II+livello_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corso Cake Design Firenze</td></tr>
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<br /></div>Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com1tag:blogger.com,1999:blog-5989511101965174251.post-8627616851941317732012-03-17T21:25:00.000+01:002012-03-21T08:49:37.212+01:00Cherry blossom cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HWQ486a7qyNNRLqpM-6ouS-bCOz5Syj49aBvFXPeGz-txfV4xCzHVqDr23dpuV4j1UXjLZ-rKSUMTC9O5boRndk-aEUyA-tAsEU2aAvqk6eWuJlmDxRvjdj6YIKhUGaGLcXdF8zGrpoX/s1600/cherryblossom_cupcakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HWQ486a7qyNNRLqpM-6ouS-bCOz5Syj49aBvFXPeGz-txfV4xCzHVqDr23dpuV4j1UXjLZ-rKSUMTC9O5boRndk-aEUyA-tAsEU2aAvqk6eWuJlmDxRvjdj6YIKhUGaGLcXdF8zGrpoX/s1600/cherryblossom_cupcakes.jpg" /></a></div>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXL4w392k9mKB73ttkUd_DaXcHqqTHWe6aaTgT932486ygBlgFMPyShdvOXekAmnwqpZVZzbJMAkyLYyKge1rH0QNhMz6hMUYvo8B4GlfJMrd22MvrB-2axoltouUBY1SlV35lfx3XqCg/s1600/cherryblossom_cupcakes2.jpg" />Spero di aver regalato un po' di primavera a tutti :)<br />Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com5tag:blogger.com,1999:blog-5989511101965174251.post-27038120268896698012012-03-08T14:30:00.001+01:002012-03-08T14:35:18.629+01:00Mimosa Cupcake a modo mioCome promesso per chi ci segue anche su fb ecco la ricettina delle Mimosa Cupcakes!<br />
Piccola premessa: non amo le feste commercializzate, compresa la festa della donna...non mi piace ricevere gli auguri, la mimosa e non mi piacciono i festeggiamenti serali tuttedonne...<br />
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MA... non smetterò mai di credere che ogni occasione è quella giusta per fare un dolce in cucina, per pasticciare e per creare qualcosa di buono e carino...questo è risultato di oggi (in realtà dal forno è uscito anche un altro dolcetto tanto buono..ma quello ve lo faccio vedere domani, gnam!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDz-3kDM2_OwyWPTLXTe-9qCW3AleV7AG7ooiS3jDue83bEGoma1kKdzMKYcCG0BzT2mN4pYoSDeTbfk46zKJLzH3sFujEf5AqUVcQS7pNPkpl1N8E_zpPwPjCaH2-Kl2pQCOsNFZSDCg/s1600/mimosa_cupcakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDz-3kDM2_OwyWPTLXTe-9qCW3AleV7AG7ooiS3jDue83bEGoma1kKdzMKYcCG0BzT2mN4pYoSDeTbfk46zKJLzH3sFujEf5AqUVcQS7pNPkpl1N8E_zpPwPjCaH2-Kl2pQCOsNFZSDCg/s1600/mimosa_cupcakes.jpg" /></a><br />
La base è quella di una vaniglia cupcake, io in genere seguo la ricetta di <a href="http://www.misya.info/2009/03/13/cupcakes.htm" target="_blank">Misya</a>, ma oggi ho voluto provare quella di <a href="http://blognew.aruba.it/blog.sleekcakes.com/Ricetta_base_vanilla_cupcakes_58706.shtml" target="_blank">Ellie</a> sostituendo lo zucchero semolato con quello integrale.<br />
Una volta cotte, con un aggeggino che adoro tanto che serve a togliere il torsolo delle mele, ho fatto un buchino nella cupcake, ho tolto un po' di torta e l'ho messa da parte, ci ho colato dentro 1/2 cucchiaino di sciroppo d'acero e poi la cheesecream (al volo per 12 cupcakes: 3 panetti di philadelphia light + 5 cucchiai di zucchero a velo di canna, sbattete con le fruste fino ad ottenere una crema bella soffice).<br />
Per guarnirli con la cheesecream mi sono aiutata con una tasca da pasticcere con beccuccio stellato..poi come per la torta mimosa tradizionale, ho sbriciolato sulla crema l'impasto che avevo tolto con il levatorsolo, un tocco d'oro con delle sfogline a forma di cuore comprate in Inghilterra e TADAAAAAA'!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfcfMDgp86mb8Hd1iZEJKVBkaXPgEAvWEvUW88sOOVaAusvx4BI92U8gIKjEjp8wfL4ZHwVmLBO3AfVu5b9JeeRi8d2RRKTg2tMDbMTjDObKkLiEHxlzOOsfje3mA9mpilv-KpLSh_Hcy/s1600/mimosa_cupcakes2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfcfMDgp86mb8Hd1iZEJKVBkaXPgEAvWEvUW88sOOVaAusvx4BI92U8gIKjEjp8wfL4ZHwVmLBO3AfVu5b9JeeRi8d2RRKTg2tMDbMTjDObKkLiEHxlzOOsfje3mA9mpilv-KpLSh_Hcy/s1600/mimosa_cupcakes2.jpg" /></a></div>
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baci baci<br />
Francesca<br />
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<br />Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com1tag:blogger.com,1999:blog-5989511101965174251.post-3951401818661669892012-03-03T10:22:00.000+01:002012-03-03T10:33:29.952+01:00Biscotti di farina di kamut<div>
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Un biscotto può migliorarti la giornata?</div>
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Decisamente si...!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWimQgjxPHpdzYNFbgRpEf6TnoLb7TQsW1xfqUnD9EItuEXSoDuMcVHa3YjpO4x5SMXzFr6Ortkl0J07ryjZHWLPWKzDLLDG_Ij4eZbuJxqq8SwZbtgWBYdSXsClocJ3TTLqSVhCCGyZq/s1600/biscotti_farina+di+kamut2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWimQgjxPHpdzYNFbgRpEf6TnoLb7TQsW1xfqUnD9EItuEXSoDuMcVHa3YjpO4x5SMXzFr6Ortkl0J07ryjZHWLPWKzDLLDG_Ij4eZbuJxqq8SwZbtgWBYdSXsClocJ3TTLqSVhCCGyZq/s1600/biscotti_farina+di+kamut2.jpg" /></a></div>
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Data la nostra mania per il 'light', abbiamo stravolto questa ricetta di Sonia di GialloZafferano, (i dettagli li potete trovare a questo <a href="http://ricette.giallozafferano.it/Biscotti-di-San-Valentino.html" target="_blank">link</a>) utilizzando semplicemente degli ingredienti più 'naturali', che in questo periodo sembrano andare molto di moda!</div>
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Negli ingredienti utilizzati abbiamo sostituito la farina bianca tipo 00 con la farina di kamut oppure integrale (le abbiamo provate entrambe, ed il risultato è garantito!!!), burro normale con il burro biologico, lo zucchero di canna allo zucchero classico, e poi abbiamo aggiunto lievito chimico in polvere (si può sostituire con il cremor tartaro), scorza di limone grattugiata, 1 uovo e una bustina di vanillina (o essenza di vaniglia).</div>
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San Valentino è ormai passato, quindi abbiamo deciso di utilizzare delle sagome diverse, mantenendo comunque il cuore come 'tema principale' (perchè in fondo in fondo sono pur sempre una romanticona...:) )<br />
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Con questa ricetta potrete così regalarvi uno 'strappo' alla vostra dieta ferrea... o semplicemente dare un tocco di 'dolcezza' naturale e sano alla vostra cucina...<br />
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Buona giornata a tutti e..<br />
Stay Rock!<br />
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Sara<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlcucI-pAIVnjwbGocSxsLFqzjBgCQZanB7aGf5ILcVej5EubcuUHmfQFXPJGe-C3agdaeJTTyevVgRXlWHxJ4AOjZJrdu740xvd2xwMBKfNtuCiBQX8_ivmsyygx2che4vRP64HFFYLg/s1600/biscotti_farina+di+kamut.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlcucI-pAIVnjwbGocSxsLFqzjBgCQZanB7aGf5ILcVej5EubcuUHmfQFXPJGe-C3agdaeJTTyevVgRXlWHxJ4AOjZJrdu740xvd2xwMBKfNtuCiBQX8_ivmsyygx2che4vRP64HFFYLg/s1600/biscotti_farina+di+kamut.jpg" /></a></div>
</div>Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com2tag:blogger.com,1999:blog-5989511101965174251.post-22427028291996718112012-02-25T11:56:00.000+01:002012-02-25T12:07:55.027+01:00Sweeten your heartOk sono fuori tema, il giorno degli 'nnammorati è passato, io non ho postato nulla a riguardo: non ho fatto cupcakes a forma di cuore e neanche biscottini o megatorte...un po' perchè non mi è mai piaciuta come festa (parla il mio lato cinico) un po' perchè il tempo è tiranno!! *In realtà la mia ideuzza per san valentino ce l'avevo ed era anche tanto carina (parla il mio lato pink)...ma sarà per il prossimo anno!*<br />
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Bene, qualche giorno fa una mia cara amica mi confessa che è "in rotta" con il ragazzo e, caso del destino, mentre cerca sul web qualcosa da regalargli per ricucire gli strappi le spuntan fuori le mie tortine, di lì alla richiesta di una torta a forma di cuore saranno passati si e no 30 secondi!</div>
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L'idea di una torta che coinvolgesse il fortunato nell'aspetto e nel sapore è venuta da sé...cioccolato amaro e peperoncino -abbinamento semplice e banale forse- ma di sicura riuscita! La frase forse altrettanto semplice ma chiara "sweeten your heart" scelta da lei ha completato il tutto.</div>
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Ed eccola qui....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkatyomNLArkfsh8YOSddLOIJLJXBx_og3xVIT0UcYwJoE6NJCOb6JqM26-NGn0nrf1dYGV7uR21nd_mOGPpUlyQNj0AuOuKUmMNxoxSU7GDJUGd-jAL4KSbghqlWSDrokbfwPL3lRuscW/s1600/heart_cake2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkatyomNLArkfsh8YOSddLOIJLJXBx_og3xVIT0UcYwJoE6NJCOb6JqM26-NGn0nrf1dYGV7uR21nd_mOGPpUlyQNj0AuOuKUmMNxoxSU7GDJUGd-jAL4KSbghqlWSDrokbfwPL3lRuscW/s1600/heart_cake2.jpg" /></a></div>
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La bella giornata di sole ha fatto il resto (la torta ha funzionato, yuppi!!!!)...ma mi ha anche fatto venire in mente che per tutto l'inverno mi ero promessa di riprovare a fare i cioccolatini ripieni!<br />
Presa dall'ansia di "ommammasaura arriva il caldo" ho tirato fuori gli stampini, il cioccolato fondente e la ganache appena preparata per la torta e...<br />
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*ricettina easy&speedy* ho sciolto il cioccolato fondente (potete farlo a bagnomaria o al microonde). Poi mi sono aiutata con un pennello da cucina per ricoprire i bordi degli stampini da cioccolato. Lo strato deve essere sottile, ma assicuratevi che non restino buchetti!</div>
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Poi ho messo lo stampino in freezer per circa 10 min. Nel frattempo ho messo la ganache avanzata per la torta in una tasca da pasticcere con un beccuccio tondo da 10 mm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_gM5Rpzxudoq7JFyfIhK4UgxNF5-L_Td06i5ooKw7s2VRhilGRDZ7q-E6pcBwSW8f0gQ8DZHf0aTdp3ZqS3OJsfj4JHus079M4At1YjoVKeXVgPDAQdUa47T-RN_qrj45j8qfawQzb8M/s1600/ganache_peperoncino.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_gM5Rpzxudoq7JFyfIhK4UgxNF5-L_Td06i5ooKw7s2VRhilGRDZ7q-E6pcBwSW8f0gQ8DZHf0aTdp3ZqS3OJsfj4JHus079M4At1YjoVKeXVgPDAQdUa47T-RN_qrj45j8qfawQzb8M/s1600/ganache_peperoncino.jpg" /></a></div>
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Ho tirato fuori dal freezer i miei gusci lasciandoli sempre nello stampino e li ho riempiti con la ganache, fate attenzione a lasciare almeno 2 mm di spazio dal bordo.</div>
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Di nuovo in freezer per lasciar indurire la ganache, bastano un 5 minuti se era già solida (la ganache appena fatta è molto liquida basta lasciarla raffreddare e la sua consistenza diventa quella di una pomata).</div>
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Tirateli di nuovo fuori e sempre con il cioccolato fuso create i "tappini" ai singoli cioccolatini, ci sono vari modi di farlo io ve ne dico due: o con un fantastico dosatore per il cioccolato che ancora non ho oppure colate il cioccolato fuso sullo stampino e poi con una spatola eliminate tutto l'eccesso, se siete precisi e avete lasciato i 2 mm di spazio dal bordo quando avete messo la ganache, allora vi verranno delle basi lisce e perfette, altrimenti saranno un po' "bozzate" ma tanto il cioccolatino va girato :P </div>
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Rimettete per l'ultima volta in freezer per 15 min circa e tadaaaaaaaan!</div>
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Cioccolatini ready to eat!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZkSMxAuu1VaFAozGeuNgAcDic-Xakl-dX6QStj1Xc5jA0wdUl2AyFX1Nqdbrz7L9w6jn414aMI1QRGIKZHlhsBlMOJdwwC-YvOCkF996ncYv6Obarq6HJAgRZzlYPRR28yo9kH79RUlG/s1600/cioccolatini_ripieni2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZkSMxAuu1VaFAozGeuNgAcDic-Xakl-dX6QStj1Xc5jA0wdUl2AyFX1Nqdbrz7L9w6jn414aMI1QRGIKZHlhsBlMOJdwwC-YvOCkF996ncYv6Obarq6HJAgRZzlYPRR28yo9kH79RUlG/s1600/cioccolatini_ripieni2.jpg" /></a></div>
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Se poi in frigo vi avanza un po' di ganache al cioccolato bianco ....</div>Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-8286992398792115802012-02-17T23:36:00.001+01:002012-02-17T23:41:34.330+01:00Daisy CakesSpring is in the air!!!<br />
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Proprio no, sono solo due giorni di freddo meno intenso...però il
ghiaccio della fontanella di piazza Duomo ha iniziato a sciogliersi e ai
gabbiani che passeggiavano sull'Arno adesso è rimasta solo una piccola
lastra di ghiaccio...e a me è venuta in mente la primavera e le
margherite e il sole caldo e il profumo dell'erba bagnata e...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjow2UxT_vfTP4FBAeOdjjGlHernje_slpCTcuW17mta5PTyUx4FjVT5e3BpvgxFfYgOBDp7x0m-8-g3tBZXBuOBYB9tIn4hraKTHU5Ul-zv8tNtF_nuQej9IUdwEW26yquiYnMrQSpnTd8/s1600/daisy_cake1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjow2UxT_vfTP4FBAeOdjjGlHernje_slpCTcuW17mta5PTyUx4FjVT5e3BpvgxFfYgOBDp7x0m-8-g3tBZXBuOBYB9tIn4hraKTHU5Ul-zv8tNtF_nuQej9IUdwEW26yquiYnMrQSpnTd8/s1600/daisy_cake1.jpg" /></a></div>
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spero vi piacciano!<br />
<br />Fraise bloghttp://www.blogger.com/profile/08574980854371682056noreply@blogger.com1tag:blogger.com,1999:blog-5989511101965174251.post-78757157673924551642012-02-13T12:46:00.002+01:002012-02-13T23:55:52.004+01:00Happy birthday my friends!<div class="separator" style="clear: both; text-align: left;">
Quando ti trovi a fare le cose per le persone che ami riescono sempre meglio...spero vi piacciano!</div>
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Me lo fate sapere con un commentino qui sotto? Quale preferite?</div>
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Buona giornata a tutti,</div>
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Fraise</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Nm1v4-ch4aN6liCCIwwD_PZ-M5C3czgjrLQcsNJCvUOWoODnnV_Tri0NFiWnJJmf3VWUfk__WpOwQAxLVjiDjbk9wEy-J41JAO8i0MPbMieaiPMhkwoGSJTSqq0ZL9CT6bDUA2dPXT1e/s1600/cherry_cake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Nm1v4-ch4aN6liCCIwwD_PZ-M5C3czgjrLQcsNJCvUOWoODnnV_Tri0NFiWnJJmf3VWUfk__WpOwQAxLVjiDjbk9wEy-J41JAO8i0MPbMieaiPMhkwoGSJTSqq0ZL9CT6bDUA2dPXT1e/s1600/cherry_cake.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mud cake (torta fango, una torta al cioccolato umida e morbida) con ganache al cioccolato bianco</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtrhuHGx58lRArKTU34DRexCkB4iB6d9FipOtkpa2W4-fVu5qBKRZPc9vKlbTLfP7PeOND6UxkdBYQsv5jelmVDbr5L1FnGnkdeX0WKiBPuw7L-FZgdjpB9iKEYE0bUQSVZKBrGmOq70w/s1600/fraise_cake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtrhuHGx58lRArKTU34DRexCkB4iB6d9FipOtkpa2W4-fVu5qBKRZPc9vKlbTLfP7PeOND6UxkdBYQsv5jelmVDbr5L1FnGnkdeX0WKiBPuw7L-FZgdjpB9iKEYE0bUQSVZKBrGmOq70w/s1600/fraise_cake.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mud cake con panna e fragole</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">mud cake con crema alla banana</td></tr>
</tbody></table>Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com3tag:blogger.com,1999:blog-5989511101965174251.post-23969046533103269322012-01-30T23:39:00.001+01:002012-02-22T21:24:16.441+01:00Cupcakes rose rosse e fiocchi d'oro<div class="separator" style="clear: both; text-align: center;">
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<br />Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-71033936497234725292012-01-29T12:06:00.002+01:002012-02-22T21:24:37.648+01:00Corso Base di Cake Design 23 e 30 Marzo-FirenzeSono felicissima di annunciarvi le date del primo corso di Cake
Design di Fraise Lab presso la Scuola di Arte Culinaria Cordon Bleu di
Firenze!!! <br />
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Fraise Lab dedica questo primo corso per adulti a chi si sta avvicinando al mondo della sugar art e a chi ha già iniziato a "giorcare" con la pasta di zucchero ma ha ancora delle perplessità.<br /><br />Il primo giorno imparerete:<br /><br />-quali sono le basi più adatte per realizzare una torta decorata<br />-quali le ricette per la pasta di zucchero homemade<br />-la colorazione della pasta di zucchero: i coloranti più adatti, la tecnica di colorazione base<br />-il rivestimento di una torta (base di polistirolo)<br />-e la realizzazione di un fiocco e di altre decorazioni (modelling)<br /><br />Il secondo giorno sarà invece dedicato a:<br /><br />-la differenza tra pasta di zucchero, modelling paste e gum paste <br />-le diverse tecniche di colorazione della pasta di zucchero<br />-e alla realizzazione di decorazioni floreali con gum paste (modelling) <br />
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Per tutte le altre info: info@cordonbleu-it.com o fraiselab@gmail.com<br />
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Vi aspeeeetto!!!<br />
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<br clear="all" />Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com9tag:blogger.com,1999:blog-5989511101965174251.post-33519102188300698822012-01-29T12:01:00.001+01:002012-02-22T21:25:02.660+01:00Torte Torte Torte!!!Vi aggiorno un po' sulle ultime torte sfornate :D<br />
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<br clear="all"/>Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-14057183556410888472012-01-15T12:59:00.000+01:002012-01-18T00:21:13.858+01:00Eclairs al profumo di rose<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Buongiorno a tutti, </span></div>
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<span style="font-size: small;">è tanto tempo che non scrivo...è più facile seguire la pagina di facebook lo ammetto!<br />Ma per il nuovo anno mi son ripromessa di seguire di più questo blog...e aggiungervi tante foto e ricette nuove.<br /><br />Ed eccone subito una ancora calda di forno... era più o meno un anno che avevo voglia di provare a farli a casa...</span><span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><br /><span style="color: #c27ba0;">Eclairs al profumo di rose</span></span></div>
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<span style="font-size: small;">Ingredeinti <br /> </span></div>
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<span style="font-size: small;">-per la pasta choux (ladurée):</span></div>
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<span style="font-size: small;">120 g di farina 00</span></div>
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<span style="font-size: small;">10 cl di latte intero</span></div>
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<span style="font-size: small;">10 cl di acqua</span></div>
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<span style="font-size: small;">10 g di zucchero semolato</span></div>
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<span style="font-size: small;">un pizzico di sale</span></div>
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<span style="font-size: small;">80 g di burro</span></div>
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<span style="font-size: small;">4 uova intere<br /><br />-per la crema pasticcera alle rose:</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">500 ml di latte intero</span></div>
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<span style="font-size: small;">3 tuorli<br />6 cucchiai di zucchero<br />3 cucchiai di farina (non troppo colmi)</span></div>
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<span style="font-size: small;">2 cucchiaini di essenza di rose<br />2 cucchiaini di acqua di rose</span></div>
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<span style="font-size: small;"><br />Per la glassa alle rose:</span></div>
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<span style="font-size: small;">125 g di zucchero a velo<br />4 cucchiaini di essenza di rose<br />2 cucchiaini di acqua</span></div>
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<span style="font-size: small;">Procedimento:</span></div>
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<span style="font-size: small;">Pasta per bignè e choux.<br /><br />Setaccia
la farina. In una casseruola, porta ad ebollizione il latte, l'acqua,
lo zucchero, il sale e il burro, poi togli dal fuoco. Incorpora la farina
al liquido, mescolando energicamente con una spatola per rendere
omogeneo l'impasto.<br />Rimetti la casseruola a fuoco lento e mescola
energicamente l'impasto per 1 minuto, sino a far "asciugare". (diventa
una palla)<br />Trasferisci la pasta in un recipiente. Aggiungi le uova uno
alla volta servendoti di una spatola, avendo cura di mescolare bene
ciascun uovo al composto (non scoraggiatevi se ad ogni uovo l'impasto sembra
rompersi tutto...basta mescolare bene e tornerà liscio)<br />Quando la pasta
risulta omogenea la puoi mettere nella sac a poche. <br />Per eclairs
utilizza un beccuccio da 10mm e fai delle strisce lunghe 12 cm. <br />Fai
cuocere a 180° per 8 min, poi apri il forno di 2 o 3 millimetri per
far uscire il vapore e fai cuocere per 30 min, sempre con la porta
socchiusa, fino a quando non saranno dorati. </span><br />
<span style="font-size: small;"><br />Nel frattempo per la crema pasticcera.<br /><br />In una casseruola monta rossi e zucchero con le fruste, aggiungi la farina setacciata e sciogli il tutto con il latte tiepido. Metti sul fuoco lento e fai cuocere fino a che non si addensa. Aggiungi l'essenza e l'acqua di rose e metti a raffreddare. (Il profumo lo acquista una volta fredda)<br /><br />Una volta pronti gli eclairs con una tasca da pasticcere con beccuccio a siringa fai un buchino su una punta o sotto il pasticcino e riempilo con la crema pasticcera alle rose, devono essere belli pieni...ma attenti a non farli espoldere :)<br /><br />Per la glassa basta aggiungere, un cucchiaino per volta, acqua di rose, acqua e una puntina di colornt alimentare rosa allo zucchero a velo e sbattere con la frusta elettrica (meglio sarebbe con una planetaria con la foglia o K, che io ancora non ho, argh!), deve avere una consistenza morbida ma non troppo liquida!<br /><br />A questo punto intingi la parte superiore degli eclairs nella glassa e lascia raffreddare..prima che si solidifichi se vuoi puoi decorare con delle roselline <3<br /><br />Eclairs al profumo di rose ready to eat,<br />gnam!<br /> </span></div>
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<span style="font-size: small;">ps. ispirata ad una ricetta di <a href="http://www.cilieginasullatorta.it/" target="_blank">Tuki</a></span></div>
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<br />Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-91982526420979628752011-10-10T15:35:00.002+02:002012-02-13T23:56:44.830+01:00Mini cake Chanel<div class="separator" style="clear: both; text-align: center;">
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<br />Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com7tag:blogger.com,1999:blog-5989511101965174251.post-78271020726634968532011-10-10T15:30:00.003+02:002012-02-13T23:57:07.522+01:00Mini cake Rosa<div class="separator" style="clear: both; text-align: center;">
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<br />Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com1tag:blogger.com,1999:blog-5989511101965174251.post-59991516733132366232011-09-19T13:12:00.002+02:002011-09-19T13:13:27.341+02:00Mini cake topper<div class="separator" style="clear: both; text-align: center;">
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<br />Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-79444928798621023382011-09-16T17:53:00.001+02:002011-09-18T08:19:14.802+02:00Cupcakes Animaletti!<div class="separator" style="clear: both; text-align: center;">
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Molto semplici da realizzare e tanto tenerelli :DFrancescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-66269474645614256382011-09-12T13:07:00.002+02:002011-09-18T08:18:46.130+02:00Fresh Cheesecake!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguP8DphOd6AOgDANY6bUQHdGYEZMebgZgN9Yj3tgD0qJxUeBmcHIQywBhNf91XXqwO3tGUd8pGWe1XJe5n1IdoapnnCy0k6bkIb7ZJ5h2fD0b9N7rzKpZn3SKmtwkfwDbNYyl33SQPxqYP/s1600/cheesecake_pots.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguP8DphOd6AOgDANY6bUQHdGYEZMebgZgN9Yj3tgD0qJxUeBmcHIQywBhNf91XXqwO3tGUd8pGWe1XJe5n1IdoapnnCy0k6bkIb7ZJ5h2fD0b9N7rzKpZn3SKmtwkfwDbNYyl33SQPxqYP/s1600/cheesecake_pots.jpg" /></a></div>
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Una cheesecake in bicchiere, facilissima da preparare, fresca e buona!</div>
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La ricetta è di <a href="http://www.goodtoknow.co.uk/recipes">goodtoknow</a>, ma io ve la propongo con la variante alle more.. hanno chiesto tutti il bis!</div>
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Ingredienti<br />
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75 g di biscotti digestive light</div>
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200 g di latte condensato light</div>
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succo e polpa di un limone</div>
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1 cucchiaino di estratto di vaniglia</div>
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150 g di formaggio cremoso light (tipo Philadelphia)</div>
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150 g di yogurt greco 0% di grassi</div>
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250 grammi di more freche</div>
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3 cucchiai di marmellata di more</div>
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Una volta preparati tutti gli ingredienti sul piano di lavoro scegliamo sei bicchieri, meglio di forma cilindrica e alti (ma non troppo), sarebbero carini anche tutti diversi ;)</div>
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Come prima cosa sbriciolare i biscotti e posizionarli sul fondo dei sei bicchieri. In un recipiente versare il latte condensato, la polpa, il succo di limone e un cucchiaino di estratto di vaniglia, mescolare insieme gli ingredienti fino ad ottenere una crema omogenea.</div>
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In un altro recipiente sbattere con la frusta il formaggio cremoso e lo yogurt greco fino ad ottenere un crema morbida, a questo punto versarla nel recipiente del latte condensato e mescolare lentamente con un cucchiaio di legno, non mescolare troppo!</div>
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Ora, versare il composto sopra i biscotti nei sei bicchieri e mettere in frigo per un ora.</div>
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E le more? eccole... lavare i 250 g di more fresche e mischiarle con i tre cucchiai di marmellata, questo fa sì che risultino sempre lucide a ancora più saporite poi, una volta tirati fuori dal frigo i bicchieri, versarci il composto appena ottenuto.</div>
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Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com2tag:blogger.com,1999:blog-5989511101965174251.post-18184933379767843372011-09-12T12:08:00.002+02:002011-09-18T08:19:00.957+02:00Cupcakes ai pistacchi e rose del marocco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm70oZ_08zolncvzUCn1NPBoBX1vNPAOG5S1nIEeUe2dfqr6zD51_22-gxkLDn5mE4SV0u-ZXlGMBzscDvwRwlydjroMimWnsnxcRk2ZurHDaRSMP1WxNkMk9Xr3G0jSAhj7HZhoi10uR5/s1600/pistacchi_rose.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm70oZ_08zolncvzUCn1NPBoBX1vNPAOG5S1nIEeUe2dfqr6zD51_22-gxkLDn5mE4SV0u-ZXlGMBzscDvwRwlydjroMimWnsnxcRk2ZurHDaRSMP1WxNkMk9Xr3G0jSAhj7HZhoi10uR5/s1600/pistacchi_rose.jpg" /></a></div>
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Come spesso mi capita ho comprato delle rose essiccate perchè mi sembravano bellissime, senza sapere bene cosa ci avrei potuto fare... </div>
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E' andata così anche per i pistacchi, erano di un bel verde e profumati, i colori si intonavano benissimo con quelle rose e così... la fantasia ha fatto il resto!</div>
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La ricetta è quella classica delle cupcakes di <a href="http://www.misya.info/">misya</a> alla quale ho aggiunto 100g di pistacchi non salati tritati.</div>
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Ingredienti</div>
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Cupcakes:</div>
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2 uova grandi</div>
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110 g di zucchero</div>
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140 g di farina </div>
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100 g di burro ammorbidito</div>
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100 g di pistacchi sgusciati, non salati e tritati (non troppo finemente)</div>
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30 ml di latte (o un cucchiaio di yogurt)</div>
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2 cucchiaini di lievito per dolci</div>
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1 cucchiaino di essenza di vaniglia</div>
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Per il frosting:</div>
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100 g di formaggio tipo Philadelphia</div>
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50 g di burro ammorbidito</div>
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25g di zucchero a velo</div>
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Rose essiccate e pistacchi tritati per guarnire</div>
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Allora, preriscaldate il forno a 180°. Mescolate prima tutti gli ingredienti secchi in una ciotola (zucchero, farina, i pistacchi tritati e il lievito per dolci) ricordatevi di setacciare la farina ;) </div>
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In un'altra ciotola più capiente amalgamate gli ingredienti umidi (il burro ammorbidito e le uova, aggiunte una per volta).</div>
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Incorporate ora gli ingredienti secchi con quelli umidi mescolando con un cucchiaio di legno e aggiungendo il latte lentamente, fino a che il composto non risulti omogeneo.</div>
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Preparate 10 pirottini e con una paletta da gelato aiutatevi per distribuire il composto. Infornate per 12/15 min.</div>
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Per il frosting: amalgamare burro e formaggio con un cucchiaio di legno, incorporare lo zucchero a velo e con una frusta sbattere per 5 min. Aggiungete poche, pochissime gocce di colorante rosso per ottenere un rosa pallido.</div>
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Una volta sfornati e raffreddati potete guarnirli con la crema al formaggio, le rose e i pistacchi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmFm5LOEA4VYhfSagQWw1Kjm3KC6dFW1TRAlFMXn43pZpsK77qMFTY1fROy8kQhs7X3R9lXj9Sx5P2fK-ufMwi4nWfyBtUtiMacDKYwuCasKnqsaR42hzXRrzre9A1KEhyphenhyphensejnEc0Mwoe/s1600/pistacchi_rose2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmFm5LOEA4VYhfSagQWw1Kjm3KC6dFW1TRAlFMXn43pZpsK77qMFTY1fROy8kQhs7X3R9lXj9Sx5P2fK-ufMwi4nWfyBtUtiMacDKYwuCasKnqsaR42hzXRrzre9A1KEhyphenhyphensejnEc0Mwoe/s1600/pistacchi_rose2.jpg" /></a></div>
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Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com0tag:blogger.com,1999:blog-5989511101965174251.post-68607896944906215792011-09-11T20:58:00.000+02:002011-09-18T08:19:00.960+02:00Berko cupcakes!<div style="text-align: justify;">
Ok tutto è iniziato da qui!</div>
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Un viaggio a Parigi, a Gennaio avvolta da un'atmosfera grigio-blu.<br />
In tutto avverti la sua eleganza e ricercatezza, a volte il suo distacco. Poi passi davanti alle vetrine delle pasticcerie, l'odore inconfondibile del burro francese ti riempie le narici....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8Ep3_Wz0WsWxqAq9bw5y7UGwbfvB0BG6Nt63-RJhBf1X97H1nG37kV-6bU-8gq2QNIR8mBCuMuPNQZ0dDdnTQQ43BtFpaE-D8n5n2CO5F1gB65RjNa8wj00MQxZSRiGoyISzifI7bPm7/s1600/testata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8Ep3_Wz0WsWxqAq9bw5y7UGwbfvB0BG6Nt63-RJhBf1X97H1nG37kV-6bU-8gq2QNIR8mBCuMuPNQZ0dDdnTQQ43BtFpaE-D8n5n2CO5F1gB65RjNa8wj00MQxZSRiGoyISzifI7bPm7/s1600/testata.jpg" /></a></div>
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La passione è esplosa in una meno raffinata "Bakery", <a href="http://www.cupcakesberko.com/">Berko</a>... non credo di origine francese.</div>
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Dall'esterno si vedevano solo una marea di colori, due lunghe vetrine a destra e sinistra. Entriamo. Siamo nel paradiso dei pasticcini. Ho iniziato a scattare foto a profusione! La perfezione di quei pasticcini mi incantava, gusti e decori diversi, grandi, piccoli, medi! Poi le torte, giganti, burrose o mamma...non si possono assaggiare tutte!Ma uno si...<br />
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Vi dirò il sapore non mi ha sconvolto, sarà perchè i nostri dolci sono così lontani, più semplici, più genuini..</div>
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Ma da quel momento, tornata in Italia la mia cucina è diventata un piccolo laboratorio di pasticceria!<br />
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E questa cosa la A D O R O !</div>
Francescahttp://www.blogger.com/profile/07590375201192348941noreply@blogger.com0