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Denis Darzacq

"La chute"

"Hyper"

For this new view corner, I have no favorite artist to present to you (there are too many) but the last one I discovered on the show Metropolis Arte. Darzacq This is Denis, a French photographer for fifty years. A graduate of decorative arts in the 80's he began his career following the French rock scene and became a still photographer on numerous feature films. From 1989 he worked regularly on a daily Liberation and national press. By 1994, He began exhibiting his work in 1999 and receives a commission from the Ministry of Culture on youth in France. Today exhibited in France and abroad, his photographs are entered in many public and private collections. I especially like his series "hyper" and "fall" made between 2005 and 2009 with young dancers from the hip-hop. To learn a little more work is by here.

For this new view corner, I Have No artist preferred to present you (There Is very too much) but rather the last one than I discovered in the Métropolis emission of Arte. It is about Denis Darzacq, French photographer of fifty years. Graduate of the decorative arts in the 80s he begins his career by following the French rock scene and becomes a photographer of tray on numerous full-length films. From 1989, he collaborates regularly to the daily paper Liberation and in the national press. From 1994, he begins to expose his work and receives in 1999 a command of the Ministry of Culture on the youth in France. Today exposed in France and abroad, its photos entered numerous public and private collections. I like particularly his series "hyper" and " la chute " realized between 2005 and 2009 with young dancers of the hip-hop's scene. To discover a little historical work It Is Better here.

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Tuesday's license - Gluttony

walnut cake, apricot jam glaze

Another Tuesday for play with podana who would like to know what our favorite candy to rhyme with relish. For my part I've never really been a big fan of sweets same child (except perhaps a small exception for cubs marshmallow and chocolate) because my real guilty pleasure they are cakes ... So for the sentence to illustrate my vice and here are some pictures of Mom's walnut cake, bake this afternoon ... MMHH .. it smells good ...

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Tuesday is allowed - Home sweet home

podana asked how we see our Home sweet home, so for her (and others) here are some zoom for my "home", a place I want warm, colorful, full of history, culture and travel. A crossing point also ...

Blueprints For Swingset

The High-Pure

Photo Mat and I

Fit to celebrate with family the end of the year in the region of Angers and the pleasure of being welcomed by families and small ball hairs. Go there with a sunrise, and again with another sweet moments ...

Sear Ray Boat Trailer

The coupling of the Workshop at the last Belart Maison et Objet,

with beautiful pottery Nelson Sepulveda,

love this table and graph purified.

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Eat Me! Sweet Baby Rocking

An original idea conceived by Beautiful Buttons, buttons printed artwork. Have you ever eaten a Mona Lisa, the Arc de Triomphe, or a self-portrait of Van Gogh? Now yes.

Male Menapause And Buying Cars

Creation Scott Morrison

A small nod to the handsome brother and the beautiful sister who are expecting their first little cabbage up there in the far north .. It is not a splayfooted Rocking Flesh of the kind?

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winter

This Saturday is baking!

Tomorrow Sunday I wanted to make sweet fritters, sweet regional, so I'm leaning on the family recipe of a grandmother whose recipe is full of poetry. . So for the person (s) here is the secret

"The real bugnes Scalloped.

in 600 grams of flour, dig a deep well when you put 100 grams of fresh butter that you melted in a few tablespoons of warm salt water.

Like drops of golden yellow and 4 throw. Consistent snow, beat 4 egg whites and mix vigorously everything.

When you have kneaded the dough soft, spread it thin because there is secrecy.

Cut it then your fancy.

Go to frying, and sprinkle with sugar.

Bon Appetit!

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Crown semolina pistachio and pine nuts

1 ½ tsp salt 370 g flour
T65
130 g fine semolina

300 ml water 30 ml olive oil 50
ml of yeast liquid
8 g fresh yeast or 1 1 / 2 teaspoon instant yeast
40 g pistachios 40 g
pine

Prog pizza (for Pan) or paste the prog
Once completed let rise 1 hour in map.
Turn dough out onto floured work plan and separate the dough into 7 loaves of 140g each.
Take a round wicker basket and put a small glass jar in the middle and cover with a towel. Put flour on it.

Take dough and spread into a disk 15 cm in diameter. Put it on the middle so it falls all around. Shape dough into a ball 6 more and put them in the fishing baskets. (Put the dough on the side close to the top)

Cut dough covering the potty cover in 6 and flour. Let rise
1:30. At the time of cooking the crown, prepare a plate with wax paper and gently turn the bread on the plate. Bake in hot oven 230 ° C with a cup of water for 30 minutes.

that's how I did. Here is a link on the shaping of the crown except that I made with 6 balls

http://lepetitboulanger.com/techniques/couronnebordelaise.htm

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For 12 cupcakes: 3 tablespoons of Nutella

4 tablespoons milk 2 eggs + 1
white

60 g butter 100 g flour 100 g sugar
ice
60 g caster sugar 1 teaspoon baking
chemical
½ teaspoon vanilla powder
60 g unsalted shelled pistachios

Nutella Mix with milk. In a bowl, mix softened butter with sugar until creamy. Add the eggs, whisking, then the flour mixed with yeast, stirred Nutella and vanilla. Mix well. Pour the batter
in twelve cupcake pans. Cuire15 20 minutes preheated oven at 180 ° C. Cool.
Mix egg white with sugar until a white cream. Doing drips with a fork on the cupcakes, sprinkle with crushed pistachios. Let the icing harden before serving.

Separate Side Throat Infection

Cupcakes Muffins with lemon speculos

125 g speculos (cookies)
125 g soft butter 125 g
caster sugar 3 eggs


10 cl milk 180 g flour or T45 ***
1 teaspoon baking powder
1 / 2 teaspoon baking
2 tbsp lemon juice Pulco
100 g ground almonds 2 teaspoons cinnamon


1 pinch salt 150 g sugar
4 tbsp slivered almonds for decoration

for 12 muffins:
speculos put them in a freezer bag and crush them coarsely with a rolling pin.
the butter and sugar until smooth, then add milk and eggs. In a second bowl, mix flour, baking powder, baking soda, ground almonds, cookie crumbs, 1 teaspoon cinnamon and a pinch of salt.
Pour this mixture over the egg mixture and mix well.
Fill the molds in preparation 3 / 4 and bake for 20 minutes therm.180 °
Once cooled Prepare the frosting:
mix icing sugar with cinnamon and lemon juice in order to obtain a thick cream.
muffins with glaze and garnish with almonds.

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Buche mascarpone cream and chestnut terrine

Sponge ultra easy

4 eggs
125 g sugar
125 g flour
½ teaspoon baking powder 1 tsp bicarbonate or

The secret to the success of this sponge is the speed of execution. So prepare everything you will need before you start, butter the pan if you have not yet opted for silicone, weigh out the ingredients ...
To make this recipe, you need a robot that lets you add ingredients as and without having to stop everything and open a cover every time ...
Preheat oven to 180 ° C (gas mark 6).
Mix the yeast with the flour.
Separate whites from egg yolks and beat egg whites until stiff with a pinch of salt.
When they are very firm, add sugar and beat again.
Lower the speed of the robot and add a shot of the 4 egg yolks, then immediately the flour and baking powder into rain.
Stop the robot very quickly so that the preparations did not have time to fall, pour in pan, smooth top and bake immediately.

Trim:
3 sheets of gelatin (6g)
250g mascarpone
1 small box vanilla chestnut (250g)
15cl cream UHT
1 teaspoon sugar shaved ice

Frosting:
10cl cream UHT
100g cooking chocolate milk or cocoa-rich
25g butter
Decor:
some candied chestnuts + some broken


Preparation the Genoese
Preheat oven. Line a baking sheet with a sheet of buttered greaseproof paper. Make the cake. Roll out the dough on the plate, smoothing the surface.
Bake at halfway and cook for 8-10 minutes depending on thickness.
Remove from oven, turn the cake on a kitchen towel and peel off the parchment paper.

Prepare the filling: Soak the gelatin in a bowl of cold water to soften.
Mix mascarpone and chestnut cream gently whisk.
drained Melt the gelatin in the microwave or in a small saucepan over low heat.
Beat the cream whipped with icing sugar.
Pour gelatin over the cream, still whisking to mix well.
Add to the mix mascarpone cream-brown, lifting with a flexible spatula.
Cut the cake in its width into 4 rectangles more or less equal.
Making a mold 27x10cm loaf underwater. Without wiping the line of stretch film.
Put a bunch of biscuit, a layer of cream, a cookie, a cream ... ending with a layer of biscuit. Fold the plastic wrap and chill at least 6 hours.

Prepare the icing: Pour the cream into a saucepan, boil and pour over the chocolate, broken into squares in a bowl. Mix and add the butter. Mix again until a homogeneous cream. Cool.
Turn the log on a platter, the coat of chocolate icing and put in the fridge at least 6 hours.
Before serving, decorate the top of the log with some candied chestnuts, and some have broken glazed chestnuts all around.

(source kitchen TV)

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chococo

200 g dark chocolate

100 g butter 125 g coconut
20 cl coconut milk
150 g condensed milk 120 g sweet
shuffleboard Breton (you can replace them with ladyfingers, or rocks macaroon coconut)

Melt the chocolate, broken into pieces with diced butter in the microwave. Brittany mix shuffleboard.
Mix in a bowl of coconut milk and condensed milk, stir in the melted chocolate with butter and grated coconut (except 2 tablespoons).
Line a loaf pan with plastic wrap, pour half the mixture and place in freezer 15 minutes. Arrange the biscuits then mixed into an even layer, then cover the rest of the preparation. Put 12h in the fridge.
Turn the terrine and remove the plastic wrap. Garnish with remaining coconut and possibly favors and silver beads and serve.

(source max kitchen)

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2011

Good and Sweet Year 2011 to all!