Russe Gateau
Russe Gateau. Add the milk and whisk firmly until ingredients are evenly moistened. Mix about a third of the meringue with the almond-sugar mixture then fold in remaining meringue.
Transfer to a bowl, stir in milk; set aside.
Add the milk and whisk firmly until ingredients are evenly moistened.
When you are ready to serve, gently run a knife around edges of mold to make sure that the Charlotte has not stuck to it, then invert onto plate. Le russe pistache : Le gâteau franco-russe Napoléon. Increase mixer speed to high and add remaining sugar gradually - whip until firm peaks.
Rating: 100% based on 788 ratings. 5 user reviews.
Berry Gaddis
Thank you for reading this blog. If you have any query or suggestion please free leave a comment below.
0 Response to "Russe Gateau"
Enregistrer un commentaire