In this magazine we show examples of Wemen fashion and hotels and christmas celebrations in New York to visit
The Carlyle This storied establishment is an icon of elegance and luxury in the city. A timeless capsule of classic New York, the Carlyle oozes 1930s glamour from the moment you step into the black-and-white marbled lobby. Guests are treated to the utmost in amenities and services, including in-house boutiques for everything from florists to art galleries and nearby designer shopping at Vera Wang, Perrin Paris and more. The rooms are impeccably appointed with posh decor and deluxe bathrooms come fully stocked with a generous range of Kiehl's bath products. School proyect
GYPSY ARM Ingredients For the sponge cake: 4 eggs (size L) 120 g. of sieved flour 120 g. of sugar ½ Royal baking powder (8 g.) fine salt (a pinch) For the cream: 4 yolks (eggs L) 100 g of sugar 50 g of Maizena (fine corn flour) 500 ml. of whole milk ½ skin of a lemon and 1 cinnamon stick PROCESS Preparation of the pastry cream. Gypsy arm filling Let's start by making the pastry cream filling, so you can have time to cool down and get consistency while we bake the cake. Wash the lemon and peel half of its skin, ensuring that no white part inside, as this gives us bitterness. Of the half liter of milk, we reserve a little less than one glass (150 ml.). Put the rest to heat in a saucepan, until it is about to boil. Remove from heat, and add cinnamon sticks and lemon peel. Let it cool and infuse the milk, for 10-15 minutes. We will give a nice flavor to the custard. In the reserved milk glass, add the cornstarch and stir well, using a few rods or a fork. We want it to dissolve completely and not have lumps. In a bowl, we separate the yolks from the whites, and these are reserved for the final decoration. Tapadlas with plastic film and put them in the fridge. We add the sugar to the yolks and beat until frothed. Now we throw the glass of milk with the corn flour, and mix well with the rods, without lumps.