{"id":7010,"date":"2016-08-25T20:41:19","date_gmt":"2016-08-25T18:41:19","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=7010"},"modified":"2017-02-20T00:41:50","modified_gmt":"2017-02-19T23:41:50","slug":"my-very-first-video-tiramisu-with-pasteurised-eggs","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/my-very-first-video-tiramisu-with-pasteurised-eggs","title":{"rendered":"My very first video: Tiramis\u00f9 (with pasteurised eggs)"},"content":{"rendered":"

Guys, you simply cannot imagine how excited I am about this post!<\/p>\n

First of all, I’ve just made\u00a0the most amazing tiramis\u00f9 ever!<\/p>\n

\"Recipe-Tiramisu-Pate-Bombe21\"<\/a><\/p>\n

But I also took a video while I was making it… so I am very proud to present you\u00a0my very first video recipe! \ud83d\ude00<\/strong><\/p>\n

If taking pictures while baking is hard enough, then let me reassure you that taking a video is a real challenge<\/strong>… and stressful, because literally nothing must\u00a0go wrong! (You can’t unmix two ingredients!)<\/p>\n

On a pastry note, this tiramis\u00f9<\/strong> can be considered “professional<\/strong>“: it is not made with raw eggs like the traditional, home made one, but it uses p\u00e2te \u00e0 bombe instead. P\u00e2te \u00e0 bombe<\/strong> is simply a mixture of egg yolks and hot sugar syrup<\/strong>, used to pasteurise<\/strong> the eggs and\u00a0kill all the bacteria. P\u00e2te \u00e0 bombe is definitely safer, makes the cake last a bit longer and gives it an extraordinary texture<\/strong>.<\/p>\n

Anyway, although there might be a few things to improve in the video, I’m pretty satisfied with the result! What do you think? Should I make more videos? \ud83d\ude00
\n(The usual step-by-step recipe with photos is below the video)
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