Fred Csibi-Levin on Instagram: "(Recipe) These macarons are part of my exclusive autumn and winter selection ✨ - The shells contain low-fat cocoa and are made with Italian meringue, filled with coffee - dark chocolate ganache and hazelnut praliné and glazed with dark chocolate, grab the recipe for the ganache 👇🏼 COFFEE DARK CHOCOLATE GANACHE 80g dark chocolate [@callebautchocolate 811, obtained via @stoverandcompany], 45g heavy cream, 50g freshly brewed espresso, 30g soft butter, 5g @provagour

Fred Csibi-Levin on Instagram: "Winter Pâtisserie Set ❄️ - it highlights vanilla, coffee, rum and caramel. Let’s make it together! This collection was created for @provagourmet_us. Which one is your favorite? - Gateau voyage: vanilla hazelnut - Macarons: coffee chocolate - Millefeuilles: vanilla caramel - Tart: vanilla jasmine - Choux: rum vanilla #patissier #gateau #patisserie #chocolate #vanilla #ganache #cake #pastry"

Fred Csibi-Levin on Instagram: "(Recipe) Eye love making black choux pastry, particularly for Halloween 👁️ 👻 😂 I used carbon black cocoa powder to naturally color my choux paste, see the recipe below. Now it’s your time to play and make some fun and gory Halloween desserts! CARBON BLACK CHOUX PASTRY: 112g water, 112g milk, 100g butter, 4g salt, 15g black cocoa powder, 135g flour, 3-4 eggs CRAQUELIN: 50g butter, 60g flour, 60g sugar (or brown sugar), QS coloring of interest THE PROCEDURE IN TH

Fred Csibi-Levin on Instagram: "(Recipe) Gianduja Chocolate Eclairs - These delicious cocoa eclairs showcase a crunchy cocoa craquelin, a luscious gianduja pastry cream and hazelnut praliné, and a shiny cocoa glaze. @provagourmet_us Caviani vanilla bean @valrhonausa milk chocolate gianduja @dezaancocoa cocoa powder Eclairs: 225g water, 100g butter, 3.5g salt 15g Dutched cocoa powder, 135g flour, 3-4 eggs Cocoa Craquelin: 60g butter, 55g flour, 5g Dutched cocoa powder, 60g sugar Gianduja Vanilla

#béke #biztonság #odafigyelés | Csibi Krisztina