Ballon Cake

Decora 24/05/2019

Overview
Steps
Other recipes

Ingredients

1 Teaspoon of cream of tartar Decora

250 g Icing cane sugar Decora

1 teaspoon of baking soda

2 Spoons of orange paste Decora

Pistachio spreadable cream Decora

Products

Sugar paste 100 g

€2,40 - €2,70 VAT included

Decortwist with 20 dies

€22,85 VAT included

Concentrated pastes

€13,35 - €25,10 VAT included

Cremor tartar

€5,45 VAT included

Ribbons in paper for stems

€3,45 - €11,65 VAT included

Round professional pans

€6,20 - €37,60 VAT included

Large round croissants

€4,00 - €4,10 VAT included

Non-stick work surfaces

€32,25 - €108,05 VAT included

Step 1

Whip the eggs with the sugar, add the concentrated paste, the salt and finally the flour sieved with the Cremor Tartaro and the baking soda. Pour the mixture into the ø 25 × 10 h cm mold, place the Heat Spread Pin, and bake at 170 ° C for about 40 minutes. Fill the cake with Pistachio Spreadable Cream and decora using the sugar paste.

Step 2

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🧁💕For your special occasions, these very soft cupcakes are the perfect treat to prepare. Small pastry delights, irresistible, with a soft and delicate consistency. Here is our proposal in collaboration with @charlotteandchocolate, embellished with tasty chocolate lenses in pastel tones: real jewels of sweetness. 🧁❣️ #easycondecora #decorasweetness #decoraconnoi Here is the recipe: ✨Ingredients for 6 jumbo cupcakes:✨ 210 g flour 150 g granulated sugar 30 ml coconut oil, or other vegetable oil 100 g soft butter 3 eggs 2 teaspoons baking powder 120 ml milk 1/4 teaspoon bicarbonate of soda 1 ½ tablespoons yuzu juice 100 g fresh or frozen raspberries ✨For the Swiss meringue butter cream:✨ 150 g caster sugar 2 egg whites 170-200 g soft butter 2 tablespoons raspberry coulis 2 tablespoons yuzu juice Golden yellow and baby pink food coloring ✨Preparation: Place the sugar with the softened butter and vegetable oil in a bowl (or in the mixer). Work for about a minute with the whisk. Add the eggs and mix again, add the powders: the flour sifted with the bicarbonate of soda, the baking powder and a pinch of salt. Pour in the milk and yuzu juice, and knead the dough for 1-2 minutes. Fill the 6 paper cups arranged in a jumbo muffin tray and insert 2 or 3 raspberries into each cup. Cook in a preheated static oven at 175° for about 30 minutes. Leave to cool. In the meantime, let's prepare the butter cream. Let's start by preparing the Swiss meringue. Mix the egg whites with the sugar in an aluminum bowl and place it in a bain-marie over a saucepan with boiling water. Continue stirring until all the sugar has dissolved (checking with your fingers you should no longer feel any grains of sugar). Transfer the egg whites with the sugar into a planetary mixer and whip for about 5-10 minutes. Until the bowl feels cool to the touch. At this point we can start adding the soft butter one piece at a time. It is important to be patient at this stage and not add the butter all at once.

🐣 The family Decora wishes you all a happy birthday

🐣 The family Decora wishes you all a happy and delicious Easter! #Happy Easter 🐣 #easycondecora

👨‍👧‍👧You are Super Dad 🦸‍♂️🔝 Let's prepare together a sweet and delicious gift for all Dads, who have always been the superheroes of every child. “Ringo” biscuits with delicious vanilla filling to wish everyone Happy Father's Day!🦹‍♂️ ✨Ingredients for around 15 biscuits 🍪For the vanilla shortcrust pastry: 200 g of 00 flour 100 g of butter 80 g of icing sugar 1 egg a pinch of salt Natural vanilla extract 🍪For the cocoa shortcrust pastry: 140 g of flour 60 g of bitter cocoa 100 g of butter 80 g of icing sugar 1 egg 🍦For the cream: 100 g of soft ointment butter 160 g of icing sugar Natural vanilla extract ✨Procedure: Prepare the vanilla shortcrust pastry. In a bowl mix the flour, salt and icing sugar. Add the cold butter cut into pieces and work with your hands until you obtain a sandy mixture. Pour in the lightly beaten egg and half a teaspoon of natural vanilla extract. Work until you obtain a soft dough. Roll out the pastry on baking paper with a rolling pin and let it rest in the fridge. Also prepare the cocoa shortcrust pastry: mix the flour, cocoa, a pinch of salt and icing sugar in a bowl. Add the butter first, work with your hands until you obtain a sandy mixture, then the lightly beaten egg. Knead with your hands and roll out the cocoa pastry with a rolling pin. Cover with cling film and let rest in the fridge for at least an hour. Take back the pastries. Roll out with a rolling pin to a thickness of about 4 mm. Cut the biscuits using the round pastry cutter from the Super and Wonder kit. Sprinkle the Super stamp with flour and stamp the biscuits with light pressure. Place on a baking tray lined with baking paper and cook in the oven at 180°C for about 12 minutes. Let the biscuits cool and in the meantime prepare the butter cream: whip the butter with the sugar and a few drops of natural vanilla extract with an electric whisk. Once you have obtained a soft cream, transfer it into a piping bag and fill the biscuits. Combine the vanilla biscuit with the cocoa biscuit, applying light pressure. Decora biscuits if you like! #easywithdecora

🐣 Homemade Easter Eggs! 🐣 Satisfies her

🐣 Homemade Easter Eggs!🐣 The satisfaction of giving and eating a Chocolate Egg made with your own hands is unparalleled!🥰 Follow all the Steps for correct tempering.👩‍🍳 Ingredients: Chocolate disks Cocoa Butter Colorants Fat-soluble Procedure: STEP 1: Pour the chocolate discs into a polycarbonate bowl. STEP 2: Place the bowl in the microwave and melt the chocolate on medium power. STEP 3: Take the chocolate discs out of the microwave every 15-20 seconds and mix well to ensure that the heat is distributed evenly, preventing the chocolate from burning. STEP 4: Repeat the procedure until the chocolate has almost completely melted. Some disks should still be visible in the bowl. STEP 5: Remove the bowl from the microwave and mix well until all the chocolate fragments have disappeared. Use the thermometer to check the temperature following the following scale: White Chocolate Decora: 28°/29° Milk Chocolate Decora: 29°/30° Dark Chocolate Decora: 31°/32°. At this point, the chocolate will be soft and slightly denser. This means that it has been tempered correctly and is ready to be used. Pour the tempered chocolate into the cavity of one of the two molds. Join the two molds with the chrome springs. Using rotating movements, pour the chocolate onto the surface of both molds. Let it cool preferably at a temperature of 19°/23°C for about 30 minutes before turning the egg out of the mold. #easywithdecora

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✨️💐Shortcrust pastry tartlets with custard, embellished with edible flowers Decora ✨️💐 Ingredients: for the shortcrust pastry 250g of 00 flour 125g of butter 100g of icing sugar 1 egg a pinch of salt for the custard: 250ml of milk 3 egg yolks 80g of sugar 30g of extracted corn starch natural vanilla for decorare: edible flowers summer colors Preparation: Prepare the shortcrust pastry. Work the flour, icing sugar and cold butter cut into pieces in a bowl until you obtain a sandy mixture. Add the egg and a pinch of salt. Work the dough quickly with your hands until you obtain a smooth and homogeneous dough. Roll out the dough with a rolling pin, cover it with cling film and let it rest in the fridge for about an hour. Take the dough and roll it out into a thin sheet of about 3 mm. With the micro-perforated circle template (size 10 or 8 cm) make some discs. Using metal Easter cutters, cut the discs as in the image. Line the micro-perforated shape with the remaining shortcrust pastry, making it adhere well to the edges. Cook everything in a preheated static oven at 180° for about 12 minutes. Let the pastry cool and in the meantime prepare the custard. Start mixing the egg yolks with the sugar with a whisk until you obtain a swollen and frothy mixture. Add the corn starch and whisk again. In the meantime, heat the milk with a few drops of natural vanilla extract. Leave it on the heat until it comes to the boil, then add it to the sugar and egg mixture, pouring slowly and continuing to mix with the whisk. Transfer the cream back to the heat and stir continuously until the cream has thickened. When the cream is ready, pour it into a baking dish, cover with cling film and leave to cool. Transfer the custard into a piping bag with a smooth nozzle. Fill the tartlet shells with the custard, making tufts, as in the image. Close the tartlets with the pastry discs. In the end decorayourself using edible flowers. #easywithdecora #decorawith sweetness

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🎭🎂 Carnival biscuits 🎭🎂 Are you ready to celebrate the most fun and colorful party of the year? 😍🎭 with our mask pastry cutters you can prepare delicious mask-shaped biscuits and embellish them with metallic sugar beads Decora 😍 Here's a simple recipe: Ingredients for 1 kg of shortcrust pastry: 500 g of 00 flour 250 g of butter 200 g of icing sugar 2 eggs zest of an organic lemon natural vanilla extract a pinch of salt For the decoration: colored sugar paste colored sugar beads Preparation: Work the flour, icing sugar and cold butter cut into pieces in a bowl until you obtain a sandy mixture. Add the eggs, the zest of a lemon, a few drops of natural vanilla extract and a pinch of salt. Work the dough quickly with your hands until you obtain a smooth and homogeneous dough. Roll out the dough with a rolling pin, cover it with cling film and let it rest in the fridge for about an hour. Knock back the dough, if necessary roll it out a little more with the rolling pin and cut out the biscuits using the Carnival mask-shaped cutters. Cook in a static oven for about 12 minutes at 180°. Let the biscuits cool and in the meantime prepare them decorations. Roll out the colored sugar paste with a plastic rolling pin. Using the pastry cutters used for biscuits, cut out the templates. With a brush moistened with water, wet the edges of the masks as desired. Place the colored beads on the wet pieces of sugar paste. Finally, glue the sugar paste onto the biscuits using the brush moistened with water. #easywithdecora

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