Loksa
Larissa, thanks for the recipe! We tried it, it's delicious, but we need to fix the result. I had a temperature of 120 degrees with convection! And it would be better to install 95 immediately. In 1 hour 10 minutes, my crust became creamy, but this did not spoil the structure of the top and middle. The top crumbles on the lips, inside is a soft cream with cream, delicious. But I dried the bottom a little.
And when should you eat this dessert? Immediately? If you haven't eaten everything, go to the refrigerator? I'm having fun at night! Eat at nights too?

Dessert Pavlova
And for the berries it was too lazy to run. Blueberries were harvested for cakes
Larissa u
Loksa, Oksan, well done! I didn’t postpone it! Yes, a little overdried, it can be seen in the color. Well, next. Once you make the theory less simple. Did you get the soufflé inside? Or only the cream is felt?
I did this in the morning, it's in the refrigerator, cold is even tastier. There are a couple of pieces left, tomorrow I'll tell you how she will spend the night. Okay, there were blueberries !! And then Pavlova without a berry in any way!
Loksa
Larissa, with blueberries it is very tasty, I also wanted to make a sauce from dark gooseberries, but it started raining, I was too lazy to vomit.
There was a gentle mousse inside. My temperature sharply caramelized the top, (literally in 15 minutes, then I turned down the grill temperature), it may not be very visible in the photo, it is cappuccino color, a little lighter. I am quite happy on horseback, considering where I bake, but the bottom is dry. In the morning it was very tasty, no upper and medium fragility remained. And the very bottom retained some crunchiness. Where the whiter color is soft cream. It will turn red in an hour. In the morning, the creamy shade became soft.
Dessert Pavlova
I baked on a pizza maker and installed a ring on top of the ring-lid-grill. The baking oven is turned on at 1, you need half the unit, the grill must be at 95! have you submitted a design? Hee hee! Considering what was written, the result is excellent!
I have half a serving! I asked my husband: how many servings are in a piece? 3 or 4, he answered-1!
Elena_Kamch
Loksa, Oksana, you also create such beauty!
I'm in dumb admiration! Even at nights!
Larissa u, Larissa, a very interesting dessert!
Loksa
Larissa u, it seemed to me or is it always like this: the top crust, after standing in the room, begins to damp (if you do not take into account that it is raining here and we heated the stove yesterday), how would it moisten, and therefore the dessert should be collected as soon as it cooled down? Or should it be otherwise?
I, like Zhenya, began to get a little addicted, I quickly put it closer to the stove, it dried up again. Well, then, when it is decorated, does it no longer matter? This is normal?
Tumanchik
Larissa is very beautiful and delicious! I always admire your work!
Taia
And I have been torturing this recipe for several years. I still can't make up my mind, but I really want to. I am quite friends with meringues, so it will not be difficult to beat the whites for this dessert. But I never whipped cream.
It's scary to take. Especially when recipes from the aces in the pastry business.
Larisa, thank you very much for sharing with us your experience and recipes.
Larissa u
Loksa, Oksan, how great! I am so glad that everything worked out (considering the conditions, you are a sorceress !!! and yes, Pavlova never gets too much, I always make two portions!


Added Monday 08 Aug 2016 09:44 AM

Taia, Taya, do not be afraid !!
You, most importantly, watch them when you whisk! You can just interrupt the cream, so periodically you stop, you turn the cup over on the sly. You see, they climbed to the side, a little watery, a little more.
Well, it's okay, really!
Be sure to try it!


Added Monday 08 Aug 2016 09:45 AM

Tumanchik, Irina, thank you
Loksa
Hmm, two servings? Then they must be done one at a time in order to bake normally. Taia, I am worried about the thick cream, it happens, you open a pack, there is a thick one, how to beat such? And the liquid is fine, I also stop and look.
Larissa u
Quote: Loksa

Larissa u, it seemed to me or is it always like this: the top crust, after standing in the room, begins to damp (if you do not take into account that it is raining here and we heated the stove yesterday), how would it moisten, and therefore the dessert should be collected as soon as it cooled down? Or should it be otherwise?
I, like Zhenya, began to pour a little, I put it closer to the stove faster, it dried up again. Well, then, when it is decorated, does it no longer matter? This is normal?
Yes, indeed, he kind of gets wet over time. But in the refrigerator it keeps its shape perfectly !! And it tastes much better from the refrigerator !!
By the way, the girls, as soon as I did yesterday, immediately took photos, and ate a piece right away. So there was a little bit of protein in it. I even grew up somehow. But for a little while, he completely disappeared!
Girls (and boys, sorry, we have no discrimination), moved the refrigerator remarkably. I kept it completely under the lid, did not lose it at all, neither in taste, nor in aesthetics.
floksovodik
Yesterday I did it too, portioned. The oven is preheated, baked at 100 degrees for 1.5 hours. I saw that nothing was blushing and increased the time by another 30 minutes, blushed. Baked on a silicone mat. Left to dry at room temperature, because the oven was needed. In the morning I looked - the crust is sticky, plump. The middle is very lively. The bottom is dense, it comes off well from the rug. Left until evening and ran off to work. And yes, I didn't have enough space for 1 cake. I'll show you what happened in the evening. Planned to do it with blackberries, figs for you! Gobbled up.


Added Monday 08 Aug 2016 1:02 PM

Quote: Loksa
cream is thick, it happens - you open the pack, there is thick
I have the same problem sometimes .. Liquid whips are wonderful! And the thick ones, the spoon is worth, they immediately strive into oil. It turns out that you just mix them slightly. Although the manufacturer is one. Different parties. Now, when buying, I always shake the box. As soon as I run into gurgling ones, I take several boxes at once. They look at me in the shop as if they were wild
Arka
Can you imagine if it is from this that they thicken ?! A few people passed, shook, - cream and huddled inside almost into butter
Larissa u
floksovodik, Len, we are waiting!
Well, we'll have to do it again!


Added Monday 08 Aug 2016 03:34 PM

Quote: Arka

Can you imagine if it is from this that they thicken ?! A few people passed, shook, - cream and huddled inside almost into butter
: lol: Exactly!
floksovodik
Can you imagine a picture? There is an aunt, in her hands, a box of cream, and shakes them, like marocas: bayan: one uncle asked, and who are you doing here? And I to him (incessantly shaking the boxes around his ears) - yes, I dabble in cream, check the gurgles, it seems that the gulps were not reported to the right, you bastards. And then the cream disappears, turns into butter. Probably, he took me for the city crazy


Added on Monday 08 Aug 2016 06:44 PM

Here are some pictures of the result.
Dessert PavlovaDessert Pavlova
By the evening, the stickiness was gone, dense outside, soft inside. Delicious! They were very fragile and detached from the silicone mat. Since I will present tomorrow, I will make the filling tomorrow.
Vinokurova
Elena, then do not forget to brag !. I'll sit here, wait for your beauty ...
Larissa u, Larissa, does this dessert have something in common with the Salzburg Nocker ?.
Larissa u
Vinokurova, no, there is nothing in common. It's just soufflé, whites and yolks. It tastes even better for creme brulee, or something, but also not it
And here is a crispy crust and a protein soufflé. no no, this is completely different


Added on Tuesday 09 Aug 2016 00:45

floksovodik, cool, well done! You can see both the crust and the soufflé in the center!
Vinokurova
Quote: Larissa U
nothing in common.
Quote: Larissa U
here the crust is crispy, and the protein soufflé.
I painted it so deliciously that my hands itched to repeat ... it turns out to be a very elegant dessert ... both beautiful and tasty ... a real holiday !.
Thanks for the detailed recipe - according to this description, it's not scary to cook)))
floksovodik
Well here he is, my boast, my Pavlovs
Dessert PavlovaDessert Pavlova
Larissa u
floksovodik, Well brag so brag turned out !!!!!
Len, so they were in your refrigerator for a while! Or without a refrigerator? When did you bake them and when did you decorate them?


Added on Tuesday 09 Aug 2016 08:28

Vinokurova, Alyonka, I'm waiting for the result! You will not regret the time spent (and by the way she does not require a lot of it)!
Loksa
floksovodik, Lena, they turned out very beautiful! It turns out that by the evening they just stabilized in the room? How is it at your house? with temperature?
Oh, I liked so much about the gurgles in the store, I will also talk. But this story happens to me when I want to buy cheaper. I mix the thick ones too, but this is not at all profitable in terms of volume: from 0.5 liters of cream, you can whip more liters (how much they increase there) of cream, but simply by mixing we get only half a liter of cream. Not ice at all!
floksovodik
Baked the day before yesterday, the day lay in the room, we have dry. Everything has stabilized. decorating la in the morning before work. She grabbed one, the rest immediately took to work, we will have tea.


Added on Tuesday 09 Aug 2016 10:40 AM

The tasting results are all in wild delight !!!! Dare everything at once, they melt in your mouth. Before use, lay for 2 hours in the wither
Loksa
I baked it yesterday at a lower temperature. It is necessary here more than once transfer eggs-exercise to choose the baking mode. Second test: temperature 95, convection at first medium, then low. Pizza cut into half units. Dessert Pavlova
It is a little visible that in places the shade appeared!
Dessert Pavlova
It turned out to be a large basket, there are not so many berries, the photo above was taken.
Larissa u
floksovodik, Oh, Lena !! I'm so glad I liked it (although I have never met anyone indifferent to her)


Added Wednesday 10 Aug 2016 12:01 PM

Loksa, Oksan, well, it looks very much even! Have you tried it already? how is the soufflé? keep it in the fridge, it's cold - well, just fantastic !!
Ljna
Loksa, Oksana, you are a hero, you came up with such a design, that's what Pavlova's dessert does to people, I understand, uzhzhzh is very boring

bought cream yesterday in a bag. I will sculpt squirrels at night

floksovodik
Quote: Ljna
bought cream yesterday in a bag
Checked for gurgles?
Loksa, Oksya, appearance
Ljna
Quote: floksovodik
Checked for gurgles?
that damn forgot it was with my sister, she started talking to me and checked at home already, one pack does not gurgle, we will start with her
Loksa
Quote: Larissa U




Added Wednesday 10 Aug 2016 12:01 PM

LoksaHave you tried it already? how is the soufflé? keep it in the fridge, it's cold - well, just fantastic !!
hmm have you tried it? == already swallowed with coffee in the morning! I collected it last night, put it in the refrigerator, and ate it this morning. Inside the soufflé, outside, the crust was preserved where the cream did not hit - everything worked out. But the verdict was passed: bake a full portion
Larissa, how high are you cake? Maybe I'll bake a whole portion again, but with one cake. I have a tiny oven in my dacha, but the temperature is not regulated there. If only to do a test with the door ajar? but sometimes they write, you can't open it? In my case, the simplest thing is a proven design.


Added Wednesday 10 Aug 2016 01:38 PM

floksovodik, Ljna, we will soon bake the meringue, what if they don't take me from the dacha yet? I'm training.

Ljna
Loksa, Oksna baked in the oven with the door ajar. in gas, even at a minimum with a closed rate of more than 100 degrees
Larissa u
Loksa, Oksan, well, look at the photos, I added. I ALWAYS bake two portions: Pavlova never gets too much !!!
Loksa
Larissa, looked, 2 centimeters probably-side. Thank you.
Larissa u
Loksa, Oh, Oksan, no, after baking (and it grows a little), somewhere 4-5 cm will be
floksovodik
Loksa, I also baked with the door ajar, otherwise I will have 150 degrees. So someone else wanted ...
Larissa u
floksovodik, I warned !!
Tyetyort
Laris, this is some kind of drug ...
Ljna
Quote: floksovodik
Checked for gurgles?
now I will always believe the gurgles, they didn’t even want to become butter
Dessert Pavlova Dessert Pavlova
kirpochka
EvgeniyaHow delicious)
Larissa u
Ljna, Zhen, well, all the same cool, the cream holds on!
Well, how are your impressions ??
Ljna
Quote: kirpochka
How delicious)
boringly
Quote: Larissa U
the cream holds!
keep their shape after the wither, but flowers from them cannot be planted with a nozzle
Quote: Larissa U
Well, how are your impressions?
overdried and stick again
will have to bake for the third time

shoko11
Thank you for the recipe, it turned out to be a souffle middle, although I overexposed it a little, since I did not reduce the time for portioners, I went for a walk. But I, as in previous times, did not experience delight, the dessert is like a dessert.
Antonovka
shoko11,
Well, everyone has their own taste.
shoko11
When I cooked according to a different recipe, there was not such a pronounced ratio of crispy crust and souffleness inside. Therefore, there was more cognitive interest, and suddenly now he will blow me away, if everything works out correctly.
Loksa
I'm checking for gurgles now! I bought two packs of different ones, both with gurgles.
Made a large portion, as I thought for a large portion, the temperature should be slightly hotter. Syrup came out, or maybe for another reason? I do not know
Dessert Pavlova


Added Friday 12 Aug 2016 12:26 PM

Elvira, I love shoco desserts, but sometimes, when I want "something else" = this dessert is delicious, although I am completely indifferent to meringues (and not so hard-crumbly, otherwise it will always fall short). Or here is a Candy bar, it's good if there is a biscuit sweetness, gingerbread, mousse, mezhechny, jelly = a variety of tastes is always interesting.


Added on Friday 12 Aug 2016 12:28 PM

: mail1: I forgot to write that this is also a gluten-free dessert!


Posted on Friday 12 Aug 2016 12:31 PM

Evgeniya, your kids are very good! I'll have to get the kids home!
Larissa u
Loksa. Yes, that's his huge plus too! many are now interested in gluten-free baked goods!
Well, you already have a mountain straight! and did not photograph the cut?


Added on Friday 12 Aug 2016 01:18 PM

shoko11Well, it's good that we are so different, with different tastes.
Or maybe it didn't work out for you. Do you have a photo of the cut?
Loksa
Larissa u, there is no cut, I sent it for friends as a gift, they said I liked it, especially with coffee - they swallowed at the moment. Inside is mousse, and meringue (traces of meringue) where the cream did not get.
shoko11
Larissa u, no photo, already eaten. About tastes to the point, I remember, in the course they prepared one cake, after reading the technologist card, I thought it would be very, very. But after trying the cream, she spat, she didn't even take it home from the tasting table. And the girls liked it.
I respect macarons, like prona, for the possibilities of decorating, and this dessert tastes sugary for me, even paired with a sour filling.
Larissa u
with macarons, I had 100% the same story, I was disappointed with the subtlety until I tried them in French. merengue with butter cream on Swiss meringue (preferably 1-2 to rest in the refrigerator).

and it’s all the more surprising to me that you didn’t like Pavlova, she’s not sweet
anuta-k2002
Larisa, girls. I baked the meringue, in portions, at 100 degrees (the first 45 minutes of baking), 120 (at the end of baking) degrees 1 hour 10 minutes. It turned out to be a beautiful color, but while I was waiting for the crust to dry, then everything inside also dried up. It turned out to be a meringue. Previously, it was impossible to take out, there was no crust, everything was soft. What is the error, tell me? I want mousse inside. Maybe I beat the whites for too long, can it depend on it? My whipped mass turned out to be such a consistency as a protein custard, dense. Or maybe the temperature at my oven should be set to 120 from the very beginning, but 100 is not enough for it?
Larissa u
anuta-k2002, Anh, but didn’t you take photographs? How many servings did you make? How many servings and what diameter did you get? beat for a long time and do not need, you're right. as soon as the proteins do not fall out of the bowl, that's enough. it is not very dense, but it keeps its shape
tinaff
Larissa, help, please, confused in temperature regimes. The people bake successfully, but I never get it

You have three baking temperature parameters in your recipe:
... Let's start by setting the oven to preheat to 200 *
... We rearrange the temperature by 100 'and immediately put our cakes in the oven
... Bake meringue ~ 1-1.5 hours preheated to ~ 100 ° C oven.

Question: to what temperature preliminarily preheat the oven - 200 ° C or 100 ° C?
Thank you!
Vinokurova
Quote: Larissa U
We rearrange the temperature by 100 'and immediately put our cakes in the oven
There is no confusion here ... first at 200, and then at 100. The oven slowly cools down to 100 degrees and continues to work in this mode. In theory, everything is clear .. but in practice, I'm ready for the fact that the first time I won't succeed because of the oven ..if you set it to 200 grazhus, and put a thermometer inside it, it will show only 180 .. in any case, Pavlov needs to be done, and then work on the mistakes ..
tinaffmaybe your problem is something else ???

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers