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  • Creams | Kulinarinė Studija Baker Street
    up with light and gentle cake and perfectly matching flavours Today while writing down this recipe I thought about this today internet is full of various recipes and More Orange cream Recipe by Martin Benn Tue 20 01 2015 17 08 This cream became a real discovery to me It s soft like silk light shiny and emits pleasant orange aroma Such cream might be used as filling for tarts shoe pastry cakes éclairs and so on However it s not suitable for decoration of cupcakes due to its smooth texture and inability to hold shape For this purpose whipped chocolate ganash is a better choice Ingredients for 6 tarts 8 cm in diameter 200 g of cream1 orange zest33 g of sugar30 g of egg yolks1 2 leaf or 1 g of gelatin15 g of orange juice Preparation process Pour plenty of cold water over gelatin Put orange juice into a More Brownie with ricotta Festive decor Thu 04 09 2014 22 14 Brownie is an American chocolate cake characterized by its wet and at a first glance underdone looking inside It s immensely delicious very chocolaty and might have a lot of additional ingredients nuts berries or ricotta

    Original URL path: http://www.bakerstreet.lt/en/tags/creams?office=kaunas (2016-05-02)
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  • Desert presentation - tasting. Autumn. | Kulinarinė Studija Baker Street
    we doubt if it s worth it Every guest of the evening paid attention to the wonderful decor of the studio Each leaf painted in gold every branch and pumpkin and sunflowers seemingly hanging on the air all of it was hand made by Vera who s full of fantastic ideas Her freshly baked bread filled our studio with gorgeous smell from the early morning Vilija new member of our team still slightly astonished by our speed last minute tasks and a little crazy confectioners created incredible menu for the evening Refined stylish subtle and spot on design a bit of festive glitter unique detail of the festival Vilija always knows what to do and how to do it and sometimes it seems she s never wrong Everything she does is precise accurate and without any compromise I d like to thank our irreplaceable photographer Valentina for incredible pictures of the festival Valentina takes pictures sets the tables and in cases of need helps in the household She is not just our photographer but also an essential taster of the desserts I create So desserts autumn presentation We integrated these three words into one composition which showed all its beauty and deliciousness that Friday evening in our studio Our idea was to present and display autumn tastes newest confectionery ideas and trends showcase various techniques and in my opinion it worked really well The night of the presentation our studio was full of people It was very interesting and pleasant to meet new lovers and fans of sweets I was extremely pleased to see the faces of well known guests who move forward in their small kitchens together with our studio And it was so nice to see some males and little tasters as well We created the desserts very

    Original URL path: http://www.bakerstreet.lt/en/blog/desert-presentation-tasting-autumn?office=kaunas (2016-05-02)
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  • Traditional Romanian Easter cake | Kulinarinė Studija Baker Street
    60 g of flour II 56 g of melted butter 1 egg 100 g of sugar 1 tea spoon of salt 1 tea spoon of vanilla extract 360 g of flour III 56 g of sunflower oil odorless Ingredients for the filling 200 250 g of Philadelphia cheese or cream curd e g President 2 eggs 50 g of sugar zest of 1 lemon 2 spoon of honey Preparation process Put flour I warm milk and yeast in the big bowl of the food processor and mix it Then pour flour II on the mixture and leave for 10 15 minutes at room temperature Put the bowl into the processor with dough hook on Put melted butter an egg sugar vanilla extract and salt into the mixture and mix on average speed gradually adding flour III When all the ingredients are incorporated drizzle oil while mixing When you add all the oil the dough needs to become soft and smooth Place the dough into oiled bowl covered with plastic wrap and leave at room temperature until doubled in volume approx 2 hours When the dough is risen divide it into 4 parts Roll the circle from the first part to

    Original URL path: http://www.bakerstreet.lt/en/blog/traditional-romanian-easter-cake?office=kaunas (2016-05-02)
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  • Events | Kulinarinė Studija Baker Street
    When I thought of this new project I had no idea it will attract so much attention Tonight 22 charming wonderful and incredibly spring like women have gathered into the studio Every Every one of them brought their own pastries and shared them with the guests in the studio Some girls came from other towns just to spend a few hours in such sweet company To me it sounds simply fantastic I ll say even more they created incredibly beautiful and delicious More The season of spring tastings is open Mon 23 03 2015 18 30 In spring beautiful traditions become even nicer and more delicious So many new flavors are discovered in each gulp of air And there s this desire to put so many things onto your plate and to taste to savor to enjoy The tastings that have become a special tradition of our studio will flourish together with the first spring flowers at the end of April When creating the new dessert collection I wanted fresh and light flavors and textures And I also wanted a lot of sweet flowers on the table You ll be surprised by fluffy spring sculptures and Visit us and find out More The moments of our first birthday Mon 02 03 2015 18 14 Birthday is the most wonderful festival of the year especially when increasing number of years means not getting old but growing developing and flourishing But all festivals have this negative feature they tend to end so fast Big celebrations require preparation well in advance and the party itself flies through like a blink of an eye leaving just of memories behind The first year of our studio passed by From complicated and exciting opening to successful finish of the year this festival will remain in the

    Original URL path: http://www.bakerstreet.lt/en/tags/events?office=kaunas (2016-05-02)
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  • Macarons macarons macarons! | Kulinarinė Studija Baker Street
    recipe macarons are made on the basis of an Italian meringue The baked macarons have a high skirt crunchy top and melting in your mouth center You can see the making process in our video and below is a full recipe of macarons Ingredients 300 g of almond flour 300 g icing sugar 110 g egg whites I 110 g egg whites II 300 g sugar I 100 g water 30 g sugar II Sift almond flour and icing sugar and put them into one bowl Sifting is very important to avoid lumps Discard any bigger flour lumps you can use them to bake shortbread or a pie Pour egg whites I into the mixture and do not mix it Leave it until the Italian meringue is ready Put egg whites II into a mixing bowl Pour water and sugar I into a pot The Italian meringue is made by slowly drizzling hot sugar syrup into the egg whites while they re being mixed Therefore during the process of mixing egg whites with sugar slowly pour hot water and sugar syrup into the mixture The syrup needs to be 113 C hot Start mixing egg whites and sugar II while the syrup is boiling when it reaches approx 109 C Start adding sugar the moment the white foam appears on the whites and you almost cannot see the whites themselves Sugar needs to be added gradually in about four parts The aim is to mix up to half of the required stiffness i e until the egg whites are not completely mixed won t hold stiff shape but are already not liquid Drizzle the hot syrup into the mixer with the whites At this stage colorants might be added you can use gel powder and powder colorants You can also

    Original URL path: http://www.bakerstreet.lt/en/blog/macarons-macarons-macarons?office=kaunas (2016-05-02)
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  • Mini desserts | Kulinarinė Studija Baker Street
    days Of course there are tons of recipes and speaking of delicious croissants it is essential to give the puff pastry at least a couple of days However today I d like to present a recipe of simple but none the less tasty puff pastry which simply charmed me So less talking more working Ingredients Puff pastry 100 g of flour120 g of butter25 g of sugar1 tea spoon of salt45 ml of very cold water More Pear honey and chocolate Mon 02 02 2015 18 40 Its mildness softness and combination of flavors make it one of the leading desserts This cake combines the aroma of braised sweet pear mildness of the chocolate and light honey aftertaste This is a very nice selection for those who like autumn warm nights with a cup of tea and cozy friends circles Ingredients Pear filling 30 g of butter300 g of eggs1 vanilla pod 1 cinnamon stick Milk chocolate and honey cream 4 g of gelatin355 g of cream88 g of egg yolks34 g of honey160 g of milk chocolate 32 33 62 g of dark chocolate 60 Vanilla sponge 60 g of marzipan68 g of sugar2 g of More Orange cream Recipe by Martin Benn Tue 20 01 2015 17 08 This cream became a real discovery to me It s soft like silk light shiny and emits pleasant orange aroma Such cream might be used as filling for tarts shoe pastry cakes éclairs and so on However it s not suitable for decoration of cupcakes due to its smooth texture and inability to hold shape For this purpose whipped chocolate ganash is a better choice Ingredients for 6 tarts 8 cm in diameter 200 g of cream1 orange zest33 g of sugar30 g of egg yolks1 2 leaf or 1

    Original URL path: http://www.bakerstreet.lt/en/tags/mini-desserts?office=kaunas (2016-05-02)
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  • Nuts | Kulinarinė Studija Baker Street
    for those who ve been on this journey for quite a while now More Autumn tart with caramelized nuts Wed 22 10 2014 23 18 This is one of my favorite tarts It s full of tacky and tasty caramel and nuts has a crusty short pastry base and reminds me of autumn In making this tart three points are essential properly made short pastry roasted nuts and correctly prepared

    Original URL path: http://www.bakerstreet.lt/en/tags/nuts?office=kaunas (2016-05-02)
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  • Pastries | Kulinarinė Studija Baker Street
    tea spoon of salt45 ml of very cold water More Valentine s gift Truffle cake Mon 09 02 2015 17 51 Have you already started the preparation for St Valentine s day Research of recipes shape arrangement preparation of table decor buying gifts Do you remember the favorite flavor of your loved one Today I present an especially chocolaty Truffle cake which will charm even the most indifferent heart And don t forget that chocolate is a real aphrodisiac Irreplaceable detail of St Valentines night Ingredients For the Truffle 225 g of butter460 g of bitter chocolate9 eggs100 g of sugar Chantilly milk chocolate cream 105 g of milk chocolate150 g of cream25 g of sugar Decoration More Chocolate Gateauх with walnuts Sun 08 02 2015 17 45 This gateaux is especially chocolaty tasty hearty and emits incredible aroma of walnuts Most enjoyable still warm with a cup of coffee Bake it and pamper your family or girlfriends or indulge during a pleasant evening with your loved one Ingredients 150 g of bitter chocolate 70 cacao 100 g of soft butter3 eggs100 g of sugar75 g of flour3 g of baking powder100 g of walnuts Preparation process Melt butter and chocolate in a water bath or a microwave oven Add small pieces of butter to the warm chocolate and mix well Separate egg whites form yolks and whip yolks with sugar Add the More Flourless chocolate sponge Mon 02 02 2015 17 27 Since everyone is so eager while I m still in such working mood I m sharing a recipe of a very interesting sponge This sponge is flourless and when you mix the dough it seems like you re mixing a cloud When the sponge is ready it looks kind of hard but when you will use it accordingly it will disclose its true taste Ingredients 45 g of dark chocolate 66 70 of cacao 4 egg yolks120 g of sugar3 egg whites Preparation process Melt the chocolate in a water bath or a microwave and let it cool down a bit Whip the egg yolks with half of sugar Whip until the mixture is white and very More Orange cream Recipe by Martin Benn Tue 20 01 2015 17 08 This cream became a real discovery to me It s soft like silk light shiny and emits pleasant orange aroma Such cream might be used as filling for tarts shoe pastry cakes éclairs and so on However it s not suitable for decoration of cupcakes due to its smooth texture and inability to hold shape For this purpose whipped chocolate ganash is a better choice Ingredients for 6 tarts 8 cm in diameter 200 g of cream1 orange zest33 g of sugar30 g of egg yolks1 2 leaf or 1 g of gelatin15 g of orange juice Preparation process Pour plenty of cold water over gelatin Put orange juice into a More Autumn tart with caramelized nuts Wed 22 10 2014 23 18 This is one of

    Original URL path: http://www.bakerstreet.lt/en/tags/pastries?office=kaunas (2016-05-02)
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