Walnut rolled biscuits - recipe with step-by-step photos

Ingredients for about 30 biscuits:

• 150 grams of flour
• 80 grams of butter
• 70 grams of walnut kernels
• 50 grams of fresh cream
• 40 grams of sugar
• 1 egg
• half of a teaspoon with dried yeast
• a bit of salt

Separate the egg white from the egg yolk.

Beat the egg yolk with half of the sugar and the salt until it doubles the volume.

Add the melted butter, the fresh cream and the dried yeast and beat for a few seconds until everything is well incorporated.

Incorporate the flour a bit at a time. Do not put a lot of flour at once because then the dough will crumble.

Make a non sticky dough and put it in the fridge for at least 1 hour.

Divide the dough in 4 equal parts.

Start with spreading one on the table, as thin as you can.

Meanwhile, beat the egg white with the remaining sugar. When forms stiff peaks, add the crushed walnuts and mix.

Divide the egg white composition in 4 equal parts.

Spread one part on top of the dough already spread on the table.

Roll the dough and cut small biscuits, as shown in the photo.

Repeat the operation with the remaining dough layers and walnut mixture.

Put the biscuits on a baking paper in an oven tray and let them bake in the preheated oven at 180 Celsius degrees for 15 minutes.

When ready let it cool and then spread some powdered sugar above.

Enjoy!

 
The original recipe can be found here

Hotel review - Best Western Hotel Geheimer Rat, Magdeburg, Germany

The bed was OK. The carpet from the floor was a bit smelly and the furniture was old.

A bit noisy during the night from the neighbors, so poor sound insulation. The hotel is rather far from the city center.

The breakfast was decent.

A few private free parking places, some other public parking places along the street, and free internet connection.

Trip to Montauban, France

Not much to see, but it was on our way to the south of France and ...well, you know ,the temptation of discovery :) .

Eating out - Pizzeria L'archetto in Tivoli, Italy

Maybe this is the safest choice while in Tivoli. It seemed a clean place and the pizza was good.

Hotel review - Hotel Garden, Citta di Castello, Italy

For a superior room, it was a bit small and dull.

They had an event in the middle of the week and the parking area was full. They should definitely change something and keep in mind that the guests of the hotel usually come by car and save some spaces for hotel guests.

The breakfast was good.

Easy banana muffins - recipe with step-by-step photos

Ingredients for 12 muffins:

• 200 grams of flour
• 75 grams of butter
• 75 grams of sugar
• 3 bananas
• 2 teaspoons with baking powder
• 1 egg
• a bit of salt
• a bit of cinnamon powder
• a bit of nutmeg

Mix the flour with the salt, the nutmeg, the cinnamon, the sugar and the baking powder.

In a separate bowl mix the bananas with the egg. Add the melted butter and mix until well incorporated.

Incorporate the flour mixture into the banana composition, a bit at a time and mix.

Put the composition in a muffin tray and let it bake at 180 degrees Celsius for 20-23 minutes or until done.

Enjoy!

The original recipe can be found here

Trip to Chateauroux, France

Not bad for a small city center.

Two cookies - Patisserie Au Peche Mignon, Chateauroux, France

Well, three pieces of cakes this time.

They looked so good that we couldn´t decide.

Unfortunately they only looked good :(

South Tyrol in winter

It´s been a nice holiday, like every year in fact.

The mountains are gorgeous, the food is really good and if you have some snow, everything is perfect. You should try it sometime :) .

Chocolate coffee entremet - recipe with ste-by-step photos

Ingredients for the 2 dough layers:

• 5 spoons with wheat flour
• 4 eggs
• 4 spoons with sugar 
• a bit of salt

Ingredients for the crunchy layer:

• 100 grams of milk chocolate
• 4 crêpes dentelles

Ingredients for crème anglaise:

• 400 milliliters of milk
• 80 grams of sugar
• 7 grams of gelatin
• 4 egg yolks

Ingredients for the chocolate mousse:

• 200 grams of fresh cream
• 100 grams of dark chocolate
• 20 grams of sugar

Ingredients for the coffee mousse:

• 1 spoon with instant coffee

Prepare the dough layers:

Beat the egg whites with the salt and the egg yolks with the sugar they double the volume.

Add the beaten egg yolks and the flour over the beaten egg whites and mix slowly.

Divide the batter in two equal parts and spread them in an oven tray covered with baking paper.

Bake for 10-15 minutes or until done at 180 Celsius degrees. Let them cool!

Prepare the crunchy layer:

Melt the chocolate and let it cool a bit. Add the smashed crêpes dentelles (icecream cones) and mix until incorporated.

Spread the composition over one layer and put it in the fridge for 1 hour.

Prepare the crème anglaise:

Beat the egg yolks with the sugar until they double the volume.

In a pan add the milk and heat it at slow fire.

When hot, add over the beaten egg yolks 30 milliliters of hot milk at a time and mix well, then add another 30 mililiters and so on.

When everything's mixed put the pot again at slow fire and mix continuously until it reaches 82 Celsius degrees.

If you don´t have a thermometer then the crème anglaise it´s ready when the milk/eggs composition sticks on the spoon. The crème anglaise should be a bit thick, but not as thick as a pudding.

Very important: do not let the milk boil!

Let it cool! Hydrate the gelatin in cold water and while the milk is still warm add the hydrated gelatin and mix until dissolved.

Prepare the chocolate mousse:

Melt the chocolate and add half of the crème anglaise little by little and mix. Let it cool!

Meanwhile beat the fresh cream with the sugar.

Mix the cold crème anglaise/chocolate composition with the cream and mix until incorporated.

Prepare the coffee mousse:

Dissolve 1 spoon with instant coffee in the other half of the crème anglaise and mix until well dissolved. If needed, strain the composition.

Assembling the cake:

On a plate in a detachable circle add the crunchy layer that was prepared firstly above.

Above the crunchy layer add the coffee mousse and let it 1 hour in the fridge.

Take it out from the fridge and add the chocolate mousse over the coffee mousse. On top add the second dough layer and put it back in the fridge for a few hours or preferable over night.

Next day, cover the cake in cream mixed with a bit of dark chocolate.

Grate some chocolate and spread some coffee beans and the cake is ready to be served.

Enjoy!

This is my own recipe :)