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Chantilly Cream by Pierre-Dominique Cécillon for Larousse Cuisine
Want to know more about French pastries? Check out our "French Cakes, Pastries and Jams" Ipad & Iphone Application : For 1 cup of chantilly cream. Difficulty: easy. Ingredients: 1 cup of heavy whipping cream, 1 tbs of granulated sugar, 1/2 of vanilla bean Preparation: 1. Split the vanilla bean in half lengthwise to remove seeds ; then pour the cream into a very cold bowl and the vanilla seeds directly into the cream. 2. Whip strongly the cream, if you use a small electric mixer, let it run at medium speed. 3. Add sugar in the cream while still smooth. 4.Stop whipping as soon as the cream is firm. Beyond that, it would undo and turn into butter. You can find this & more recipes in our website (in french) : You may also visit our facebook fan page for quizzes & tokens : Or follow us on Twitter :
Added: 3320 days ago From cheftube
global.duration: 84.00
Views: 4469 | Comments: 0
Crab Salad Recipe
Studio Laguna Beach Executive Chef Craig Strong prepares a delicious crab salad recipe in this episode of "California Travel Tips" with California travel expert Veronica Hill. This crab appetizer is one of the signature items at Studio, located inside Montage Laguna Beach. The crab and melon salad is made extra special with a homemade mayonnaise recipe that can be tailored to your tastes. First, Chef Strong shows you how to make mayonnaise, followed by a quick and simple preparation of his fresh crab salad, which is perfect for elegant entertaining. The crab meat salad can also be served on its own, but the delicate melon, honey and sherry vinegar accompaniments are not to be missed. For more California travel videos, advice and tips, log on to
Added: 3488 days ago From luvcookin
global.duration: 404.00
Views: 2526 | Comments: 0
Thai Food - Stir fired fish with Chinese celery (pla pad kheun chaai)
Chinese celery have stronger flavor than regular celery :) more information: music: โน๊ต อุดม - รักหลับ
Added: 3001 days ago From Kitchenaholics
global.duration: 159.00
Views: 2039 | Comments: 0

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