Swiss Meringue spring Buttercream scented coffee Ingredients: 3 egg whites M 250 g white sugar 300

Goodnight Baked Goods @ s! How's the week? I, starting tomorrow I will be very very very very absent (occasionally, I will try to get on Facebook and Blogger, but no promises!), I play days of cookies, cakes, cupcakes and fondant, waaaaay fondant. What happiness! I love being this busy! =)
The truth is that it was a dessert I did not dare to do because I thought it was much more complex until I read a post by Mary Lunarillos that made me change spring my mind. They made it simple and they saw no wrong. It is very easy. With four tricks know enough (at least for the Sencillito). If ye have not started in the world of Gypsies encourage Brazos! ;) Above, spring I have filled with a soft and delicate spring Swiss butter cream frosting that melts in your mouth. Ñammmmm.
Brazo Gitano Cocoa buttercream filling Swiss meringue vanilla and coffee Recipe: Mary Lunarillos Ingredients: Iron sponge: 4 eggs at room temperature 90 g flour 30 g cocoa 120 g sugar Pinch of salt Preparation: Prepare the tray baking, putting baking paper. Well greased with a little butter or spray with nonstick Bake Easy. Preheat oven to 180 º C. Beat the eggs with the sugar until tripled in volume, about 10 or 15 minutes. Add salt and sifted flour. Outflanking mix with a spatula. Pour the mixture into the baking pan and, with a spatula, we smooth the surface. We introduce in the preheated oven about 15 minutes. Eye ** ** every oven is different, so, important to monitor the cake at 10 minutes. spring To me, 15 minutes, I was, for my taste, too dry and then roll it up when a little cracked. Meanwhile, prepare the oven clean paper dusted with cornflour or icing sugar. I used a clean kitchen cloth, moistened and dusted with cornstarch. Although next time, I'll use baking paper, spring it seems cleaner because the cloth cocoa until just above! spring =) After that time, remove from oven and we pour it directly onto the wax paper that had previously prepared (when turns have to peel it off the paper where it was baked). What we wind immediately before it starts to cool, because according cools less flexible and can break. You have to let it roll like a candy until cool (below you will see the picture of how you roll it up and fill). We take to the Swiss buttercream frosting. I did two Gypsies arms each with a different cream. One vanilla scented coffee and the other (you can also fill it with custard, cream, buttercream, chocolate truffle ... what you like best): Swiss Meringue spring Buttercream scented spring Vanilla For those who never made ye Butter cream swiss meringue, say that for me is the queen of cream. Super delicate, fluffy. It melts in your mouth. Mmmmmm. It really worth the trouble to make the Swiss meringue. Try it and judge you @ s mism @ s!! :) Ingredients: 3 egg whites M 250 g white sugar 300 g unsalted butter at room 2 teaspoons vanilla paste temperature Preparation: Put the egg whites and sugar in a bowl. We heated water bath until sugar is completely dissolved and not stop stirring with a whisk to avoid curdling us clear. spring *** Important *** I do not put the bowl in contact with water, because it is easier for whites to bead. We clear the bowl of a blender or robot and assemble, take some time to assemble. When the meringue stiff peaks then check the temperature. If you wait a bit warm so that the butter does not melt us. Once the meringue is warm, change the rod on the shovel, spring and start adding the butter, beating at medium speed. Halfway through the mixture will be cut, but keep on beating around ten minutes. It is very important not to beat. Add the vanilla and beat Pasta 1 - plus 2 little spring minutes, until the mixture is homogenous.
Swiss Meringue spring Buttercream scented coffee Ingredients: 3 egg whites M 250 g white sugar 300 g unsalted spring butter at room temperature 3 teaspoons instant coffee dissolved in water. Preparation: Put the egg whites and sugar in a bowl. We heated water bath until sugar is completely dissolved and not stop stirring with a whisk to avoid curdling us clear. *** Important *** I do not put the bowl in contact with water, because it is easier spring for whites to bead. We clear the bowl of a blender or robot and assemble, take some time to assemble. When the meringue stiff peaks then