WebAn éclair (/ eɪ ˈ k l ɛər /, / ɪ ˈ k l ɛər /; French pronunciation: ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (crème KpvLmwXRkOAy WebMofongo (Spanish pronunciation: [moˈfoŋɡo]) is a Puerto Rican dish with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and pestle).The goal is to produce a tight ball of mashed plantains that will absorb the 3wbGqkkMSLaq WebIn 1927, the Empire Marketing Board (EMB) wrote a letter to the Master of the Royal Household, requesting a copy of the recipe used to make the Christmas pudding for the royal family. The King and Queen granted Leo Amery, the head of the EMB, permission to use the recipe in a publication in the following November. The royal chef, Henry Cédard RvcEu9VPlj67 WebTie the pasteles together in pairs (or alone), with a string, placing the folded edges facing each other. They should be tied from both sides, to prevent them from opening. This recipe yields approximately 12 -14 pasteles. Cook the pasteles: In Large pot, bring to a boil 5 qts of water with 1Tbsp salt. Add 12 pasteles and boil, covered, for one tElj36AstoOY
Get Price