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Download Little Cafe Cakes by Julie Le Clerc PDF

By Julie Le Clerc

Little tarts are a brand new development in cafes and eating places. instead of the large muffin or slice of cake, the little cake is becoming in recognition. they're quickly and simple to organize, are even more beautiful then brownies and will be extra more advantageous via adorning with easy icings and syrups. attractive and fascinating, the flexibility of the little cake ability it may well double because the excellent dessert. it isn't astonishing that shrewdpermanent little brownies are that includes on cafe menus everywhere in the international.

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Little Cafe Cakes

Little muffins are a brand new pattern in cafes and eating places. instead of the large muffin or slice of cake, the little cake is becoming in reputation. they're quickly and straightforward to arrange, are even more appealing then tarts and will be extra improved by way of adorning with uncomplicated icings and syrups. engaging and captivating, the flexibility of the little cake ability it may well double because the ideal dessert.

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Cool on wire racks. COOKIES | page 61 Chocolate Bean Floral Cookies (in the middle of the plate), Almond Butter Swirl Biscuits (at the sides of the plate and on the board). COOKIES | page 62 Pineapple Cup Tarts These may take some effort to pipe out, but they are a welcome change from the stamped floral tarts popularly served during the festive season. Pressed or Piped Cookies | 60-minute Preparation | 20–25-minute Baking | Makes 85 I n g re d i e n t s 500 grams | 1 pound, 11/2 ounces | 21/4 cups cold butter, diced 120 grams | 41/4 ounces | 1 cup icing (confectioner’s) sugar, sifted 1 teaspoon vanilla essence 530 grams | 1 pound, 3 ounces | 31/2 cups plain (all-purpose) flour, sifted Pineapple Jam*, rolled into small balls 85 small coloured paper cases Method 1.

Place the balls in the paper cases. Arrange on baking trays and bake in a preheated 175°C / 345°F oven for 20 minutes or until golden brown. Cool on wire racks. 6. Using a piping tube fitted with a writing nozzle, pipe swirls of melted chocolate on each cookie. Allow the chocolate to set before storing the cookies in an airtight container. Chef’s note: These cookies are best stored in the refrigerator. If using hazelnuts, roast them in a moderate oven for 15 minutes. When piping the chocolate, use the finest writing nozzle.

Dip the ends of each biscuit into melted chocolate and place them on a tray lined with non-stick baking paper. This will prevent the brittle biscuits from breaking when the chocolate sets. Refrigerate for 10 minutes before storing in airtight containers. Chef’s note: You can use salted butter, but the cookies are lighter made with unsalted butter. Since unsalted butter has a short shelf life, check the use-by date when purchasing. These cookies are best stored in the coldest compartment of the refrigerator or freezer.

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