About culinary

 People the best cake toppings, type the most classic and one dream. I think that is very classic Marshmellow and Chantilly, and the difficult of the two:

-The chantilly you have to buy milk cream of refrigerator, and not the one canned, put in the refrigerator to almost freeze, put some sugar and to be more the type a bit of vanilla extract, I use the Oetker, an beat but one thing this isn't the chanty-mix so once in the right state stop or gona became a piece of frozen butter and you gonna lose you heavy cream, butter here is so much cheap than the fresh milk cream. The chanty-mix how much you beat more whip more hard, the other you lose the chantilly. An also the true chantilly you can mix after smelted chocolate of bar and the other the mix will smelt.

And of course that in the planetaria arno, the others will be butter, never you gonna have chantilly from the fresh milk cream, the whip is perfect, but with the chanti-mix the more simple beater work.

And marshmallow is the right point of the sugar smelted, if the smelted sugar, is like that boiling in the bowl till came cold, but if isn't the right point of the caramel the chantily would not had that density of chantilly isn't funny, and if passes of the point could had that dark colour and taste of caramel and not of chantilly, so a failure, isn't so need put the vanilla extract but could to be more fancy, like scandalous taste very notable, so is much easier make the Italian glacê that appear that is something that doesn't work but I did does work! So what is you put in the pan the white of the eggs and the sugar and if you like you can flavour with vanilla extract or or or lemon juice to be the aci version, and you put in the fire very slow if you are bad in kitchen you can use Marie-bath, till the sugar got dissolved and still hot right in the cake mixer, and had a lot similar qualities of the chantilly and is much more easy, and only an ass to lose it.

And a dream was that, the person mix eggs wolks, the yellow with sugar in the pan cook in the top of the oven and after give consistency with that caster sugar till be in the consistency of open with the food-pin.

Rute Bezerra de Menezes Gondim