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  • June 2014 | Kulinarinė Studija Baker Street
    2015 3 November 2015 2 May 2015 2 April 2015 1 March 2015 6 February 2015 5 January 2015 3 December 2014 8 November 2014 2 October 2014 3 September 2014 7 August 2014 1 June 2014 4 I want the newsletter You are here Home Monthly archive June 2014 Choux nuns with strawberry cream Sun 08 06 2014 13 49 Kulinarinė Studija Language English Finansier with almond paste Sat

    Original URL path: http://www.bakerstreet.lt/en/archive/201406?office=kaunas (2016-05-02)
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  • Chocolate chip cookies by P. Herme | Kulinarinė Studija Baker Street
    the pastry and confectionery world as well as a nice addition to the collection for those who ve been on this journey for quite a while now Ingredients 225 g of flour 5 g of baking powder 2 g of baking soda 150 g of butter 240 g of brown sugar 3 g of salt 75 g of eggs 120 g walnuts 200 g dark chocolate 70 perc Preparation process Mash butter room temperature it s best to leave it out of the fridge for at least a couple of hours with sugar and salt Add the eggs Mix in the processor with K tip Roast the nuts in the oven at 80 C for 15 20 minutes and leave to cool down Chop finely nuts and chocolate add to the butter mixture and mix well so that the chocolate and nuts are evenly distributed in the dough Add flour and rub the dough until a uniform ball if formed Wrap the dough into plastic wrap and leave in the fridge for at least 2 hours or overnight After you take the dough out of the fridge leave it at room temperature for 20 minutes Roll 5 mm thick sheets

    Original URL path: http://www.bakerstreet.lt/en/blog/chocolate-chip-cookies-p-herme?office=kaunas (2016-05-02)
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  • Guinness brownies | Kulinarinė Studija Baker Street
    used to highlight and brighten the remaining flavours Incredibly gentle Charlotte cream and these brownies go together just perfectly These brownies are among the favourites in our courses and definitely worth your attention for a special occasion or a regular day Guinness brownies 167 ml of Guinness beer 167 g of butter 50 g cacao powder 267 g sugar 95 g cream 2 eggs 183 g flour 1 ½ tea spoon of baking soda Pour the beer into a deep pot add butter cut into cubes and keep on the heat until the butter melts you don t have to bring it to a boil Add sugar and cacao powder and mix well Carefully whip the cream and eggs it s ok if the eggs are not whipped to what we are used to see i e nice fluffy mixture our goal is to blend well the ingredients Combine the egg cream and beer mixtures Then add sifted flour and baking soda Mix well the batter will be slightly runny Add the mixture to mold s Bake in the oven preheated to 180C for 15 20 minutes baking time depends on technical capacity of your oven and size of the brownies You can check if the brownies are done by pricking them with a wooden stick Cream Charlotte 267 g of butter 133 g sugar 107 g milk 3 eggs 3 table spoons of cacao Using a whisk mix eggs and sugar Heat up the milk but don t bring it to a boil Constantly stirring carefully stream the milk into egg sugar mixture Pour the egg sugar milk mixture back to the pot and heat it constantly stirring on medium heat until it reaches 82C After that pour the mixture into another bowl and leave to cool to about

    Original URL path: http://www.bakerstreet.lt/en/blog/guinness-brownies?office=kaunas (2016-05-02)
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  • Children's summer camp. 2015 | Kulinarinė Studija Baker Street
    also like Advent 5 December Thanksgiving Day Food photography course Minsk Churros Orange cream Recipe by Martin Benn Caramelized puff pastry cakes You are here Home Children s summer camp 2015 Sun 27 12 2015 21 43 Kulinarinė Studija Beloved little chefs the holiday is about to begin so the children s summer camp is approaching We invite you to check out the camp program Write to us administracija bakerstreet

    Original URL path: http://www.bakerstreet.lt/en/blog/childrens-summer-camp-2015-0?office=kaunas (2016-05-02)
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  • Cake 12 o’clock | Kulinarinė Studija Baker Street
    with the remaining flavours and leaves a very pleasant impression Wishing you elegant and extraordinary holidays we present the recipe of this dessert May it bring you pleasant festive moments Champagne jelly 200 g of rose champagne 1 2 vanilla pod seeds 50 g sugar 20 g corn starch 6 g gelatine 1 2 lime s zest 25 g lemon juice 75 g raspberries Heat up the champagne add lime zest and sugar and mix with starch Heat up some more drain bring to a boil and leave on the heat for about another minute Add gelatine and sliced raspberries Freeze this mixture Guava confit 224 g guava puree 50 g inverted sugar 15 g sugar 4 g pectin 3 g gelatine 3 g lemon juice Mix the puree inverted sugar and regular sugar mixed with pectin Bring to a boil add lemon juice mix well add gelatine Freeze the mixture Raspberry and almond sponge cake 55 g egg whites 65 g sugar 40 g almond flour 30 g flour 80 g raspberries Make a meringue out of egg whites and sugar Fold almond and sifted regular flour into it and then add slightly warmed raspberries Bake at 160C for

    Original URL path: http://www.bakerstreet.lt/en/blog/cake-12-oclock?office=kaunas (2016-05-02)
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  • What happened behind Baker Street doors. Year in review | Kulinarinė Studija Baker Street
    door and since then is successfully and warm heartedly run by amazing Vaida This year we came up with a new tradition ladies dates which with slight innovations is brought into the upcoming year as well We faithfully kept out seasonal tastings tradition and I think correct me if I m wrong it nicely accelerated developed and evolved I doubt if there is another corner somewhere in Lithuania where during one evening it would be possible to taste so many new and previously unseen desserts not made or tasted by anybody The ending of the year was fairy tale like literally Winter dessert tasting took place in a well known fairy tale Alice in the Wonderland This wonderland settled in the home of incredible warm hearted friendly and creative people Coffee Architects Lina and Vytautas Charming Dvelkia Laime team greatly assisted in bringing this fairy tale to life and created everything just perfectly Beauty and ingenuity of the decorations simply charmed me How accurately girls perceived the idea and adjusted it to our event This was the first time when Baker Street left its home and presented the tasting in another place The stress it caused me will last until the end of the year trust me But just until the end of the year Next year we ll aim for new heights create ourselves new challenges and will spend days and nights to overcome them As usual the flavours represented winter Combination of goats cheese walnuts and figs pleasantly surprised the real foodies and slightly shocked those with a more common palate A classic combination chocolate caramel nuts with an addition of calamansi panna cotta cinnamon and tonka bean warmed the hearts of real chocolate lovers As gentle as the first snow light Japanese cheesecake with green tea cream

    Original URL path: http://www.bakerstreet.lt/en/blog/what-happened-behind-baker-street-doors-year-review?office=kaunas (2016-05-02)
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  • Opera Calamansi. Recipe | Kulinarinė Studija Baker Street
    of richness of the butter cream and is very refreshing Opera Kalamansi Composition Sponge cake Giaconda with lime coffee syrup butter cream with hazelnut paste calamansi cremeux white chocolate glaze Sponge cake Gioconda 220 g of eggs 120 g of icing sugar 90 g almond flour 40 g of flour 30 g of butter 120 g of egg whites 60 g of sugar 1 lime zest Whisk the eggs with almond flour icing sugar and lime zest Whisk until the mixture is fluffy and triples in volume about 10 minutes Melt the butter Make a French meringue out of sugar and egg whites Add butter to the egg mixture Mix everything Sift the flour mix it and fold into meringue Distribute evenly between two trays and bake for about 7 minutes at 200C Let the cake cool down and cut into pieces of a size of your molds Coffee syrup 100 g of water 50 g of sugar 10 g of Trablit you can use half a teaspoon of instant coffee instead Out of these ingredients boil a syrup until the sugar melts completely and moisten the cake with it Butter cream with hazelnut paste 60 g of egg yolks 90 g of sugar 30 g of water 135 g of butter room temperature 20 g of hazelnut paste Make a pate a bombe whisk the egg yolks until the mixture is light a fluffy Boil a syrup out of sugar and water until it reaches 121C Slowly stream in the syrup into the egg yolk mixture Whisk the mixture until it cools down It is essential to cool it down to room temperature otherwise the added butter next step will melt instead of blending with the mixture When the mixture is cooled down reduce the speed of the mixer

    Original URL path: http://www.bakerstreet.lt/en/blog/opera-calamansi-recipe?office=kaunas (2016-05-02)
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  • Children's summer camp. 2015 | Kulinarinė Studija Baker Street
    Around the world Basic recipes Books Bread Cakes Caramel Celebrations Chocolate Christmas Cookies Courses Creams Dessert tasting Easter Events Macarons Mini desserts Nuts Pastries recipes recommendations Thoughts You may also like Cake Sakura Advent 6 December Did you know that Autumn tart with caramelized nuts Churros Savarin You are here Home Children s summer camp 2015 Wed 06 05 2015 22 35 Kulinarinė Studija Prašome prisijungti jei norite palikti komentarą

    Original URL path: http://www.bakerstreet.lt/en/blog/childrens-summer-camp-2015?office=kaunas (2016-05-02)
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