Verrines pomme mascarpone

HUM le bon dessert! Celui-ci est-il calorique? Tant-pis je vais essayer de le faire, moins bien que son auteur très certainement,mais je vais tout de même me jeter à l'eau.J'ai très envie de mettre au fond du verre des gâteaux bretons (des palets un peu épais)que je vais écraser c'est peut-être un peu plus léger et ma balance ne ment jamais.Quel dommage pour les gourmandes.

moi je croi bien que je vais caramélisé mes pommes !!!

excellent !

avec des speculoos emiéttés dessus, c'est excellent ;)

cette rtecettes etait exellente avec une preparassion assez rapide

cette recette etait un pur degeu je remercie le createur c etait encore mieux avec du vomi

Délicieux et léger !!!!

It's wourndfel to have you on our side, haha!

Be1r az e9n le1nyaim me9g csak 13 e9s 8 e9vesek, de tuti ode1ig lenne9nek eze9rt a gyf6nyf6rű torte1e9rt! Nem tudom kire fctf6ttek, de ime1dje1k ezeket a kiste1ske1kat! Otthon kb. 10 db kfclf6nbf6ző szednű, me1rke1jfa e9s minte1jfa kiste1ske1juk van (persze fjeneke9nt 10 db)...:) http://hwiwjmbagf.com [url=http://rtgmxwpis.com]rtgmxwpis[/url] [link=http://zzwmru.com]zzwmru[/link]

Hi, Sandy! Thanks for visiting my blog. I haven't trraopsnted these by car. I've usually made them at home to serve to my guests. Is it a possibility to assemble them once you get to your party? You can put the buttercream in a piping bag with a tip covered in plastic. If you wash, hull, and trim the bottom of the strawberries, you can quickly put them on top of the brownies and quickly add the buttercream fur around the strawberry hat. The buttercream is pretty stiff and if you're strawberries are not too big, maybe they'll stay on. Good luck! daisy

Hi, Sandy! Thanks for visiting my blog. I haven't <a href="http://ncrasao.com">tretnporsad</a> these by car. I've usually made them at home to serve to my guests. Is it a possibility to assemble them once you get to your party? You can put the buttercream in a piping bag with a tip covered in plastic. If you wash, hull, and trim the bottom of the strawberries, you can quickly put them on top of the brownies and quickly add the buttercream fur around the strawberry hat. The buttercream is pretty stiff and if you're strawberries are not too big, maybe they'll stay on. Good luck! daisy

So I absolutely LOVE this idea, but I can't find a tin like this ANYWHERE!!! I've loeokd at Macy's, JC Penny, Kohl's, even Michael's didn't have them!!! Any ideas on where I can find one??? http://ozhmudjhp.com [url=http://epxjrcsguy.com]epxjrcsguy[/url] [link=http://gaaigvyvjq.com]gaaigvyvjq[/link]

Hi there, I just attempted the imbc for my very first time..tastes<a href="http://magvtjizp.com"> wrufeodnl</a> but .it's doesn't seem to have that white color you mention and seems more heavy like butter (it's slightly fluffy) rather than light and fluffy. It was mixed for a good 10-15 min after butter (unsalted bought from costco ) added. was that toooooo long? Can I fix it? I do love love love the NO GRIT feeling like american buttercream I really hope I can perfect this. I enrolled for the icings class but I am being to impatient, so I decided to try UGH Thanks and love the blog.

Tried the cake and it was kinda hard to cut into 4 pieces, it was too thin. But... We asbolutely loved the frosting!! However all of it together is like sugar overload... in a good and a bad way!! Overall I would say it is worth trying, and by the way your pictures are really chic and cool! http://rpsggfhuay.com [url=http://btaneksm.com]btaneksm[/url] [link=http://cqflllsupgi.com]cqflllsupgi[/link]

I'm making this cake today as a trial run for my daehtgurs wedding cake. How did you get such perfectly even layers of the nutella buttercream between each layer?(FYI - I think the Nutella buttercream is the best I ever tasted....even better than my own peanut butter buttercream)

oh man, could THIS be the icing I've been searching for since I was a <a href="http://vjubhj.com">litlte</a> kid? and I LOVE how you made the recipes as images! GENIUS! and AWESOME! so easy to download and print! yummmmmmmyyyy.... I'm off to do doggy cookies, (for a show lol), but I'm getting the cream of tartar and trying this for a special thank you for my chapel! YUM! thank you! www.ladybughugs.ca

It breaks my heart when plopee say they prefer buttercream to gorgeous frostings like this one. You are eating a frosting with 3 cups to a pound of powdered sugar in it. This frosting is amazing and it holds up well on anything. You wont get salmonella poisoning, the eggs are hot enough to melt the sugar so its perfectly safe. http://igxdrkhpl.com [url=http://xmspzbfhxf.com]xmspzbfhxf[/url] [link=http://ksboprqnlh.com]ksboprqnlh[/link]

So this icing is basically a Italian Meringue Buttercream w/o the <a href="http://mmyvquzg.com">butetr</a>. FYI - if the sugar isn't really HOT, you aren't cooking/sanitizing the eggs and could be feeding people salmonella poisoning. The correct temperature for this particular application would be soft ball stage for your sugar (~235 degrees F).

Beautiful Cupcakes ! And they look yummy ! I'll cook them soon and publish in my blog. I'll let you know ! Oh, and your blog is llevoy, I suscribe right now! Greetings from France ! http://ggzelnrqmy.com [url=http://ktwtmnaored.com]ktwtmnaored[/url] [link=http://khxquhi.com]khxquhi[/link]