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Boulangerie Malineau – 18 rue vieille du temple 75004 Paris

When I have to discover “My Paris” to d & rsquo; there are other essential contacts where I hang my visitors d & rsquo; a weekend. These are mostly addresses for salivating front of the window, stamping at checkout, and fill the belly. Among them, a small bakery old street time, where the baker n & rsquo; is that & rsquo; half in kind but where there are marshmallows to die for and delicious apples & rsquo; love.

Rhaaaaaa marshmallow coconut what a treat, j & rsquo; have open mouths there looking at the pictures of my recent descent into the dens of iniquity. J & rsquo;'m hungry !!!!!!!


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Here is the recipe for Tiramisu :

All d & rsquo; first ingredients :
– 6 eggs with yolks from whites separated,
– 250g de mascarponne,
– 250g de ricotta,
– a packet of vanilla sugar,
– big biscuits (what line the bottom of the dish and an additional layer),
– 8 tablespoons icing sugar,
– 1 or 2 tablespoon brown sugar,
– cold coffee,
– a pinch of salt,
– and cocoa for decoration.

Then, mix the yolks with the sugar until & rsquo; to obtain a foaming texture.
Then add the ricotta and mascarpone. When c & rsquo; is creamy you can stop mix.
Beat the egg whites until stiff with a pinch of salt.
Stir cheese whites slowly to & rsquo; & rsquo aid; spatula ; you will get a nice cream.
It remains that & rsquo; to dip quickly biscuits in coffee and arrange in the bottom of & rsquo; a large flat. Then put a layer of cream biscuits and again. Finish with a final layer of cream. You must then let rest your tiramisu prepared in about 4 hours in the refrigerator. Relating to cocoa, it must be put at the last minute, when serving units.
As a note for fussy people : I do not put d & rsquo; alcohol in my tiramisu I know thank you.

Good tasting.

EDIT : For the Fruit Version, you replace coffee by grout (strawberry, raspberry … like you want) and you add red fruits in the intermediate layer and on top for decoration.