Lemon meringue pie.

by Umberto - Wednesday, August 31, 2016

Lemon meringue pie.

Waiting Ernst Knam in our school on 19 of next month for the course on chocolate, here's a recipe for a very famous cake.

Ingredients for the base of pastry:

100 g sugar

1 egg

1.5 g salt

½ vanilla pod

4 g baking powder

200 g weak flour

For the lemon cream:

6 eggs

300 g sugar

180 g of lemon juice

200g cold butter

1 sheet gelatine

cold water to taste

For the meringue:

125 g egg whites

25g caster sugar

50 ml water

175g caster sugar

 Process for the shortcrust

After working on the vanilla butter, add the eggs, the flour, baking powder and salt. Cover the pastry with foil and let rest for 30 minutes. After this time, roll out the pastry to 2.5 mm into a greased mold. Cover the base of the cake with foil or parchment paper, then distribute dried beans and bake in the white crust at 175 degrees for 20 minutes.

For the lemon cream

Prepare the gelatin in cold water. Beat eggs with sugar. Heat the lemon juice. Combine the egg mixture and sugar to the lemon juice and cook up to 83 ° C. Remove from heat and cool to 60 ° C. Combine butter and jelly.

For the meringue

Cook the syrup in a saucepan with 175 g of sugar and water until it reaches the temperature of 121 ° C. When the syrup comes to a boil, begin to assemble the planetary the egg whites with 25g of sugar. Pour in the syrup over egg whites, continuing to mount, until completely cooled.

cake composition

Pour the lemon cream into pastry shell and let cool. Fill a pastry bag with the meringue and decorate the cake. Flame cake with the torch.

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In Minnesota, Prima is the choice.

by Umberto - Tuesday, August 30, 2016

In Minnesota, Prima is the choice.

A catering of Chaplin has decided to add our continuous tempering machine, Prima with the enrobing belt, to expand the range of products for cakes and pies ...

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Even in Eureka, California ...

by Umberto - Monday, August 29, 2016

Even in Eureka, California ...

The bean to bar chocolate is made by an Unica with the upgrade for it!

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In Michigan you do the tour with Unica...

by Umberto - Sunday, August 28, 2016

In Michigan you do the tour with Unica...

Mindo Chocolate, our friend and costumer of Dexter, Michigan, in US, offers a free tour in his factory for each one for birthday's day . At the end of the tour, Mindo Chocolate gives the gift of chocolate made from the seeds fromRiobamba, in the province of Chimborazo,  in Ecuador.

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Sure, also in California...

by Umberto - Saturday, August 27, 2016

Sure, also in California...

In San Francisco, at one of the most emerging "bean to bar" chocolate makers ...

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The Bean to bar chocolate continues to grow in Dubai!

by Umberto - Friday, August 26, 2016

The Bean to bar chocolate continues to grow in Dubai!

The chocolate made by craftsmen with quality and passion. The Cocoa bean to chocolate bar. In Dubai and always with Fbm!

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"Bean to bar Area" of Legnano...

by Umberto - Thursday, August 25, 2016

One of the many courses done in our School to make and learn how to make chocolate!


 

And a horizontal tunnel for chocolate coating ...

by Umberto - Thursday, August 25, 2016

And a horizontal tunnel for chocolate coating ...

A small coating line for chocolate products in France. Tempering and enrobing machine, Maestria, and a Climatico of 6 meters.

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Another vertical tunnel for chocolate bars is departing ...

by Umberto - Thursday, August 25, 2016

Another vertical tunnel for chocolate bars is departing ...

A Clima 100 also in this hot August that comes out today from Fbm ... Productivity and the bright end result on chocolate are always the best reason to convince customers in the choice of Clima 100, the original vertical tunnel for chocolate molds!

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Clay Gordon. My Fifth Anniversary with FBM.

by Clay Gordon - Wednesday, August 24, 2016

Clay Gordon. My Fifth Anniversary with FBM.

I first started corresponding with FBM back in July 2011. It started when Giuseppe di Chiano joined TheChocolateLife.com. I have always been on the lookout for good machines that will meet the needs of ChocolateLife members around the world, and when I started taking a close look at what FBM had on offer, I soon realized that there was an opportunity to do good work together.

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