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Nathalie Cocoal Lomier
108 followers -
Adore tous les animaux, le dessin, la peinture, le Japon , la mer et les voiliers
Adore tous les animaux, le dessin, la peinture, le Japon , la mer et les voiliers

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Art Forum Glâne
http://www.art-forum-glane.ch/ L’Association Art Forum Glâne a été créée dans le but de donner aux artistes de notre région la
possibilité de se faire connaître, de se rencontrer et de partager le
fruit de leur inspiration, le temps d’un week-end. Plus qu...
Art Forum Glâne
Art Forum Glâne
nathalie-cocoal.blogspot.com

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Rêveuse
  Acrylique, technique au couteau Dimension 30x40 cm
Rêveuse
Rêveuse
nathalie-cocoal.blogspot.com

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Liberté
Acrylique sur toile, technique au couteau Dimension 60x40 cm
Liberté
Liberté
nathalie-cocoal.blogspot.com

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Chocolate Orange Tartlets

INGREDIENTS

pie dough (recipe at www.pankobunny.com)
Ganache:
8 oz high quality dark chocolate, melted
¾ cup whipping cream, hot
pinch salt
1 ½ tbsp grand marnier (or orange juice)
zest from 1 small orange
Candied Orange Peel:
1 orange
¼ cup sugar
2 tbsp water

LET'S GET COOKING...

Make the pie shells: Roll the dough out onto a floured surface until it is 1/8-inch thick. Use an 11 cm round cookie cutter to cut out 12 rounds of dough and press them into a cupcake tin. Bake at 400F for 25 minutes, or until the edges are golden. Allow to cool completely in the pan.
Make the ganache: Combine the melted dark chocolate, whipping cream, salt, grand marnier and orange zest in a bowl. Place in the fridge until chilled and thickened, about 1 hour. Beat with an electric mixer until it lightens in colour and thickens even more, but is still runny enough to pour. (Note: if you would like a more dense ganache that will hold its shape if you pipe it, beat it until still peaks form. Be careful not to overbeat, as it can become lumpy.) Set aside.
Make the candied orange peel: Use a vegetable peeler to remove just the orange part of the peel from an orange. Slice into thin strips and place in a pot of cold water. Bring to a boil and boil for 30 seconds. Drain, then place in another pot with the sugar and 2 tbsp water. Bring to a simmer and cook until the orange peel is translucent, 10-20 minutes. Transfer to a plate and cool completely.
To assemble, spoon the ganache into the tart shells and top with a candied orange peel. If desired, return the tarts to the fridge for the ganache to continue setting. Enjoy!
via: https://taste.md/2gQkfgi
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Ambiance de Noël avec les huiles essentielles

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