Thursday, January 8, 2009

Beretta Shotguns 20 Gauge

The pastry Gaston Lenôtre died

He created new flavors of delicacies and built an empire of greed. Gastion Lenôtre died Thursday at age 88 following a long illness at his home in Sologne.

Gaston Lenôtre died in his house where he had retired with his wife Catherine in the early 1990s.

Born May 28, 1920 in Saint-Nicolas-du-Bosc (Eure) parents cooks, he served his apprenticeship before moving to Pont-Audemer (Eure).

Gaston Lenotre opened his first boutique in Paris in 1957 , rue d'Auteuil. He conquered a clientele quickly seduced by his Bavarian charlottes, mousses and buttons. "My colleagues waded into conformity," he said. He wants to break with the traditional codes of pastries and sweets lighter designs and new flavors. He invents cakes such as "Success", based macaroon paste and nougat cream, with a predestined name.

In 1960, Gaston Lenôtre creates a catering service. This is the beginning of an empire as "Gaston", who will lead his company with an iron hand, methodically built.
In 1985, the company becoming part of the Accor Group. Since then the brand has continued its development, becoming an ambassador of French gastronomy in the world.
source: Express

Tuesday, January 6, 2009

The Beginning Populous Full Game

Galette des Rois light version


6 people

Preparation: 45 min

cooking : 45 min


Ingredients:

1 puff pastry ready to proceed,

150 g flour, 200 g

+ 80 g 0% cottage cheese curds,

1 / 2 teaspoon baking powder,

2 eggs,

100 g almonds,

2 teaspoons extract bitter almond,

3 tablespoons of sweetener, cooking liquid (style Hermesetas)

skim milk,

a bean


Directed

Prepare the cream in a bowl : beat 200g cream cheese, add eggs, ground almonds, almond extract and bitter sweetener .


Prepare the dough from the bottom: mix in food processor or by hand flour, baking powder and 80 g of cheese.

Form a ball and roll out.

Moisten edge of dough with warm water using a brush.

Spread the cream gently in the center and top with one or two beans.

Unroll the pastry and assemble the other batter.

Brush the pastry with milk using a brush.

Bake 15 minutes at 250 ° C

then brush with skimmed milk and cook for 30 minutes at 200 ° C.