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Discussione: [Submission] Cooking Class 2020

  1. #1
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    [Submission] Cooking Class 2020

    Dear Soup-A-Stars,

    You may post your recipes to the Cooking Class 2020 in this thread. For comments and feedback, please use this > thread <.

    To go back to the Cooking Class main page, please click this > link <.

    Have fun!
    BB_Sious
    Ultima modifica di BB_Sious; 21.04.20 a 13:42
    Se avete bisogno di assistenza, non esitate a contattare il team di supporto in italiano. Non esitate a contattarmi in caso di necessità, ma vi invito a scrivermi in inglese.

  2. #2
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    Cooking Class 2020 - Theia71 - France





    Theia71|| FRANCE


    In-game Buff: Good Weather Charm


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    Recipe:
    • a can of sliced pineapple (also works with chunks or other fruits if you don't like pineapple)
    • half a litre of milk
    • 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract, you can even add vanilla extract
    • a pack of instant custard mix
    • pastry base

    Preparation (about 10 minutes) :
    Bring the milk to boil, when it rises in the saucepan, turn off the heat and whisk in the instant custard mix.
    While waiting for the milk to come up, open the can of pineapple and add a cap of beverage (orange mix).
    Place the crust base on a dish and soak it with a little of the juice from the pineapple can.
    Pour the resulting pastry cream over the tart base.
    Arrange the pineapple slices in the form of the sun on the pastry cream.
    Set aside in a cool place so that the custard freezes well (it's way better cold).
    Se avete bisogno di assistenza, non esitate a contattare il team di supporto in italiano. Non esitate a contattarmi in caso di necessità, ma vi invito a scrivermi in inglese.

  3. #3
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    Cooking Class 2020 - Pertok - Spain





    Pertok|| SPAIN


    In-game Buff: Piero's bowl of noodles



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    Recipe:
    Ingredients:
    • 250 gr Spaghetti
    • 100 gr Bacon
    • 250 ml Cream
    • Salt
    • Pepper
    • 100 gr grated cheese

    Steps:
    • Boil the Spaghetti in water, then preserve drained
    • Cook the bacon in a saucepan, add the cream, stir, add salt and pepper
    • Add the Spaghetti
    • mix all for 3 minutes & add cheese
    • Serve hot
    Se avete bisogno di assistenza, non esitate a contattare il team di supporto in italiano. Non esitate a contattarmi in caso di necessità, ma vi invito a scrivermi in inglese.

  4. #4
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    Cooking Class 2020 - Rosenbluete_67 - Germany



    Rosenbluete_67 || Germany


    Buff ingame: 1 Premium-Day


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    Ingredients:
    • Dough (1):
      • 400 g Wheat flour
      • 20 g yeast
      • 30 g butter
      • 50 g sugar
      • 200 ml milk
      • 1 egg
    • fruits (2):
      • fresh fruits
      • 30 g sugar
      • some cinnamon
    • Pudding (3):
      • 500 ml milk
      • 1 egg yolk
      • 50 g sugar
      • 20 g starch
      • vanilla
    • Hazelnut croquettes or cinnamon sugar

    Preparation:

    (1) Make a yeast dough from flour, yeast, butter, sugar, milk and egg and let rise for about 30 minutes.
    Roll out the dough on baking paper (circle), cut the edge about 2 cm and weave over cross.
    (2) Put fruits on the dough at will (I took rhubarb) and sprinkle with a little cinnamon sugar.
    (3) Whisk the milk, egg yolks, sugar, starch and vanilla, bring to the boil briefly and place the pudding on top of the fruit.
    (4) Bake at 160°C for about 35 minutes and decorate with hazelnut croquette or cinnamon sugar.
    Se avete bisogno di assistenza, non esitate a contattare il team di supporto in italiano. Non esitate a contattarmi in caso di necessità, ma vi invito a scrivermi in inglese.

  5. #5
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    Cooking Class 2020 - Anuket - Germany



    Anuket || GERMANY


    Buff ingame: Chant of Focus


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    Ingredients:
    • Biscuit Dough:
      • 6 eggs
      • 250g sugar
      • 300g Wheat flour
      • 1 teaspoon baking powder
      • 1 vanilla sugar
      • Grated lemon peel, alternatively lemon flavor
    • Almond-cream:
      • 9 Eggs white (size M)
      • 340 g sugar
      • 700 g soft butter (room temperature)
      • 100 g chopped almonds (pieces)
      • Some vanilla extract
      • 40 g sugar
    • Almond brittle:
      • 100 g chopped almonds (pieces)
      • 40 g sugar
    • Raspberry filling:
      • 300 g Raspberries (frozen or fresh)
      • 60 g sugar
      • 100 ml water
      • glaze

    Preparation:

    Make the biscuit dough, place in a square form and bake at 180 for approx. 20-30 minutes.
    Let cool down. Cut through once and round off the cover a little like an open book.

    Almond-cream:
    Put the egg white and sugar in a bowl and stir. Heat the whole thing in a water bath to about 60 and stir until the sugar is dissolved. Beat the egg whites with the hand mixer until stiff. Mix in the vanilla extract and butter in pieces. Stir until the mass is solid and has an influencing effect.
    After putting in the first places.

    Almond brittle:
    Put the almond and sugar in a saucepan and heat over medium heat so that the sugar becomes liquid and brown. Stir well so that nothing burns.

    Bring the raspberries to the boil with the sugar until the sugar is completely dissolved. Mix the icing with a few tablespoons of water, stir into the raspberry mixture and bring to the boil. You can also use gelatine instead of cake icing.

    Place the bottom of the cake on a plate.
    Return half of the buttercream to the refrigerator. Put the cooled almonds in the other half.
    Put the baking frame around the base and brush with the raspberries. Then put the almond cream on top and distribute carefully. Then put the lid on and put the cake in the refrigerator for about 1 hour.

    In the meantime, knead and roll out 3 packets of marzipan. Preferably on a foil so that nothing sticks to the surface.
    Cut out notes from marzipan or fondant.
    Take the cake out of the refrigerator and carefully remove the baking frame. Brush the cake all around with the rest of the buttercream. Chill again. Then cover the cake with the marzipan.
    Put the chocolate in a freezer bag and melt in a water bath. So draw the staff lines and decorate them with the notes.
    Se avete bisogno di assistenza, non esitate a contattare il team di supporto in italiano. Non esitate a contattarmi in caso di necessità, ma vi invito a scrivermi in inglese.

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