https://picsandcakes.com/blog/tags/bavette/Recent content in Bavette on Pics and Cakeshttps://picsandcakes.com/og-image.pnghttps://picsandcakes.com/og-image.pngHugo -- 0.146.0esWed, 14 Oct 2020 12:07:11 +0000https://picsandcakes.com/blog/en/posts/2020-10-14-tarta-de-chocolate-y-caramelo-con-platano-y-crujiente-de-cereales/Wed, 14 Oct 2020 12:07:11 +0000https://picsandcakes.com/blog/en/posts/2020-10-14-tarta-de-chocolate-y-caramelo-con-platano-y-crujiente-de-cereales/<p>This time I wanted to make a chocolate cake that didn't have a super intense pure-chocolate flavor, since some of my taste-testers aren't huge fans of that level of intensity. The banana filling won me over as a way to balance out all that sweetness, and the crunchy layer adds a bit of joy to creamy desserts.</p> <p>The recipe is from Ettore Cioccia, although I made several changes to the filling and decoration because I wanted to use up ingredients I had at home and try out some new things. So here's my version of this delicious cake — I hope you like it. It's not a complicated cake, but it does have several components and requires patience and planning to give yourself enough time, considering all the chilling/freezing times involved.</p>https://picsandcakes.com/blog/posts/2020-10-14-tarta-de-chocolate-y-caramelo-con-platano-y-crujiente-de-cereales/Wed, 14 Oct 2020 12:07:11 +0000https://picsandcakes.com/blog/posts/2020-10-14-tarta-de-chocolate-y-caramelo-con-platano-y-crujiente-de-cereales/<p>En esta ocasión quería hacer una tarta de chocolate que no tuviera un sabor muy intenso a chocolate puro ya que algunos de los catadores no son muy fan de esos niveles de intensidad. El relleno de plátano me convenció como matiz para compensar tanto dulzor y la capa crujiente le da un poco de alegría a los postres cremosos.</p> <p>La receta es de Ettore Cioccia aunque introduje varios cambios en el relleno y en la decoración porque quería aprovechar ingredientes que tenía en casa y experimentar cosas nuevas. Así que aquí os dejo mi versión de esta deliciosa tarta que espero que os guste. No es una tarta complicada pero sí tiene varias elaboraciones y requiere paciencia y planificación para hacerla con tiempo suficiente teniendo en cuenta los tiempos de enfriado/congelado necesarios.</p>https://picsandcakes.com/blog/en/posts/2020-09-30-roll-cakes-de-chocolate-y-mango-pasion/Wed, 30 Sep 2020 17:59:35 +0000https://picsandcakes.com/blog/en/posts/2020-09-30-roll-cakes-de-chocolate-y-mango-pasion/<p>This recipe comes from Ettore Cioccia, who I call "my master" because I've followed several recipes from his blog <a rel="noreferrer noopener" href="https://www.bavette.es/" target="_blank">Bavette</a> and they all turn out amazing. On top of that, I had the luck of attending a pastry course he gave in Madrid and I couldn't have enjoyed it more. So if you feel like making a delicious dessert and spending a good while in the kitchen putting together different components, you can pick any of Ettore's recipes and you'll be guaranteed success. Today I'm sharing my version of his chocolate and mango-passion fruit roll cakes. The only thing I did differently from his recipe was the pionono sponge, since I used the one from another pastry great: Osvaldo Gross.</p>https://picsandcakes.com/blog/posts/2020-09-30-roll-cakes-de-chocolate-y-mango-pasion/Wed, 30 Sep 2020 17:59:35 +0000https://picsandcakes.com/blog/posts/2020-09-30-roll-cakes-de-chocolate-y-mango-pasion/<p>Esta receta es de Ettore Cioccia al que yo llamo «mi maestro» porque he seguido varias recetas de su blog <a rel="noreferrer noopener" href="https://www.bavette.es/" target="_blank">Bavette</a> y todas salen genial. Además tuve la suerte de asistir a un curso de pastelería que impartió en Madrid y no pude disfrutarlo más. Así que si tienes ganas de crear un postre delicioso y de pasarte un buen rato en la cocina preparando distintas elaboraciones, puedes elegir cualquiera de las recetas de Ettore y tendrás éxito aseguro. Hoy yo os muestro mi versión de sus rollitos de chocolate y mango-pasión. En este caso lo único que hice diferente de su receta fue la masa de piononos ya que utilicé la de otro grande de la pastelería: Osvaldo Gross.</p>