Paris Brest to Nicoise salad: Recipes to enjoy with kids

Add flour and cook for some time and take off from the range. Add one by one egg along with vanilla essence in the above flour mixture and mix properly. Put the mixture in the plain nozzle piping bag and pipe into crown shape on the baking tray. Sprinkle some almond flake on the shaped choux paste. Preheat the oven to 220 degrees Celsius and bake for 25 to 30 min. When cooking is complete, remove from the oven and leave to cool. For pastry cream Boil milk along with sugar, mix in corn flour, eggs, vanilla essence and salt, continue stirring with a whisk. When the mixture get thick remove from the range and add butter, cool it. When the pastry cream is cooled add whipped cream and hazelnut paste on that. Assemble Using a serrated knife, cut the Paris Brest in half crosswise. Pipe the mixer on lower part of Paris Brest. On the of top the cream, place the upper part of Paris breast. Garnish with roasted hazelnut on Paris Brest. Drizzle icing sugar over the Paris-Brest cake. How to increase your child's immunity this monsoon and recipes to try Ingredients Potato 450 gm, carrot 150 gm, baby green beans 150 gm, tomatoes 200 gm, lettuce leaves 150 gm, boiled egg 04 gm, tuna fille450 gm, red onion 125 gm, kosher salt to taste, crushed black pepper to taste, chopped thyme 1 tsp, black olive 10 no whisk together red wine vinegar, olive oil, dijon mustard, thyme, garlic, salt and pepper For dressing Olive oil 7 tbsp, red wine vinegar 3 tbsp, dijon mustard 1 tbsp, garlic clove 2 nos Method of preparation Dressing To make the dressing whisk together red wine vinegar, olive oil, Dijon mustard, thyme, garlic, salt and pepper For Salad Marinate tuna steak in a little olive oil for some time. Heat a large skillet on medium high heat, cook the steak 2 to 3 minutes on each side until cooked through. Cook the potatoes, beans and carrot till frim to bite. Assemble Lay the lettuce leaves on salad plate and arrange potato, carrot, beans, tuna, tomato and onion. Drizzle the dressing then finish by adding boiled egg quarters, olives and fresh thyme. Garnish with edible flowers. DailyhuntDisclaimer: This story is auto-aggregated by a computer program and has not been created or edited by Dailyhunt. Publisher: The Indian Expresshttps://justpaste.it/3nh39