pasta de praliné - A tres quarts de quinze!
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A tres quarts de quinze!

Dolces experiències

Receptes amb l'etiqueta: pasta de praliné

[26] Falsos amics

2
Praliné de pistatxo 1
Si parleu més d’una llengua, segurament sabreu a què em refereixo, quan us dic que cal anar amb compte amb els «falsos amics».
Oriol
13 gen. 2014
Preparacions bàsiques, Receptes
fruits secs, pasta de praliné, pistatxo, praliné, preparacions bàsiques
fruits secs, pistatxo

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Què és #a34de15?

«A tres quarts de quinze!» (o #a34de15) és un blog de dolços. Hi trobaràs receptes de pastissos, galetes, macarons, confitures, melmelades, cremes, postres de cullera i de tota mena de dolços tradicionals i creacions pròpies, d'aquí i d'arreu.

Les últimes creacions acabades de sortir del forn, a Instagram...

[EN only today] "Complimentary Colors" 👀 Color [EN only today] "Complimentary Colors" 👀 Color theory is pretty straightforward about complimentary colors: "Just look at the opposite side of the color wheel! 👀 But then you make a Google search and you suddently become aware of the "Holy Mess"! Your eyes are confused. You are confused: blue-violet which looks like pure blue, violet which looks like magenta, yellow-green and green which look more or less like different shades of the same color... and then yet yellow used as opposed to blue versus orange used as opposed to blue. What's right? 🤷🏻‍♂️ Did you know there is a more traditional RYB and a most modern and "scientifically accurate" CMYK color wheel? When and who uses each of them? Which one do you use? Did you make a thoughtful choice about that? 👀 Color is not an easy subject. The journey to having a trained eye takes a long time. In the meanwhile, play and enjoy it. If complimentary colors are not strictly on the opposite of the wheel but you feel that the color combo works well for you, embrace the inaccuracy! . . . These images were shot for the #GetColorfulChallenge, hosted by Rachel @twolovesstudio, cojudged by Costas @madebymrmillas and sponsored by @backdrop.woodville . . . #chocolatemousse #mousseauchocolat #chocolate #dessertsinajar #colortheory #complimentarycolors #foodphotography #foodstyling #minimalstyling #beautifulcuisines #buzzfeast #forkyeah #hautecuisines #huffposttaste #insiderfood #marthafood #saveurmag #thekitchn #yahoofood #instaosona #cat_foodies #catalunya_foodies #igerscatalunya #a34de15 #compositionessentials #olympusom10
[EN only today!] "Pure 'Monochormaticness'" 🍫 I [EN only today!] "Pure 'Monochormaticness'" 🍫 I use brown extensively in my photography and it has taught me a lot about color. (It still has a lot to teach me! 🍫 Have you ever wondered why brown does not show up in the color wheel? Well, simply because it is a composite color, mostly orange and black. But brown can also have redish, yellowish, greenish, blueish and all kinds of color casts. 🍫 It probably does not transcend in the images themselves, but editing brown has been kind of a nightmare to me. And IG (or showing images in a feed) has highly contributed to the mess. One image might look "perfect" alone, but not side by side with other brown images which call for a diferent "cast". But unfortunately "consistency in a feed" sometimes requires similar edits and sacrificing uniqueness. 🍫 When shooting monochromatic, I mostly include different tints, tones and shades of the main color (that includes having more or less saturated orange elements in brown pics). This brings variety and contrast. But not today! I am a stubborn guy, and I like to learn by trying and doing! 🍫 What if I try to use the same color in subject and background? Is the texture and focus contrast enough to make the subject pop? Is too much texture in the background distracting, having in mind that the surface of a chocolate mousse is almost flat and we really strive for some kind of contrast? 🍫 I am not a good judge of my own photography. I'd be glad to "hear" your opinion! . . . These images were shot for the #GetColorfulChallenge, hosted by Rachel @twolovesstudio, cojudged by Costas @madebymrmillas and sponsored by @backdrop.woodville . . . #chocolatemousse #mousseauchocolat #chocolate #verrines #dessertsinajar #dessertsonweekends #foodphotography #foodstyling #minimalstyling #beautifulcuisines #buzzfeast #forkyeah #hautecuisines #huffposttaste #insiderfood #marthafood #saveurmag #thekitchn #yahoofood #instaosona #cat_foodies #catalunya_foodies #igerscatalunya #a34de15 #compositionessentials #olympusom10
[CA] Em sembla que encara no t'havia ensenyat mai [CA] Em sembla que encara no t'havia ensenyat mai els detalls d'aquest Selva Negra, oi? Bé... De la meva interpretació no gaire fidel d'aquest pastís clàssic! . . 🍫🍒🍫 . . [EN] I had never shown the details of my last Black Forest cake, had I? Well... Of my own very free interpretation of this classic! . . . #blackforest #cherrycake #schwarzwälderkirschtorte #whippedganache #cherries #cakeinspiration #baking #cakephotography #minimalstyling #menwhobake #beautifulcuisines #buzzfeast #forkyeah #hautecuisines #huffposttaste #insiderfood #marthafood #saveurmag #thekitchn #yahoofood #instaosona #cat_foodies #catalunya_foodies #igerscatalunya #a34de15 #compositionessentials
[CA] Ja em perdonaràs per publicar contingut tan [CA] Ja em perdonaràs per publicar contingut tan similar amb pocs dies de diferència. Però des que vaig comprar aquest motlle, m'encurioseix provar què dona de si. I aquesta vegada ha tocat fer-hi un «bescuiflam» o «pastís màgic» (com en vulguis dir!). Té dues capes que intercanvien la posició durant la cocció: una de cremosa i una altra de bescuit. En aquest cas, la fase cremosa no és la d'un flam qualsevol: és una quallada de mató com la que vaig publicar al blog l'any 2014! El bescuit, és xocolata. No sabia com sortiria: el format és molt més gran que el d'un flam individual; el temps de cocció de la fase cremosa, molt més curt que el de la fase de bescuit; i, bé... tot plegat podia quedar un petafi, enganxar-se al motlle o caure a trossos en desemmotllar. Però no... no hi ha hagut cap problema major! Només petites foteses que m'ajuden a conèixer millor les receptes i a saber què puc fer i què no puc fer amb aquest utensili nou. . . 🍮🍮🍮 . . [EN] You'll forgive me for posting very similar content a few days apart. But since I bought this bundt cake mold, I'm curious to know how I can make the most of it. It was time to bake a "chocoflan", a "magic" or "impossible" cake (whatever you want to call it!). It has two layers: a creamy one and a cake one. In this case, the creamy phase is not just like any flan: it's a ricotta curd similar to the one I blogged about back in 2014! The cake phase, a chocolate batter. I didn't know how the whole thing would turn out: the format is much larger than the original individual flans, the cooking time needed for the cream phase is much shorter than for the cake phase and, well... everything could have gone wrong. But no... there was no major problem! Just some silly things that help me get to know the recipes better and how this mold reacts to completely different recipes. . . . @nordicwarees #nordicware #elegantparty #bizcoflan #flan #ricotta #mató #impossiblecake #foodphotography #foodstyling #minimalstyling #beautifulcuisines #buzzfeast #forkyeah #hautecuisines #huffposttaste #insiderfood #marthafood #saveurmag #thekitchn #yahoofood #instaosona #cat_foodies #catalunya_foodies #igerscatalunya #a34de15 #compositionessentia
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