How To make Apricot Cream Cheese Drops

The Best Almond Cream Rolls with cream cheese icing

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You’ll want to run to make these! The best almond cream rolls with cream cheese icing! These cream rolls are super fluffy, soft, aromatic, and incredible delicious! Simply divine with the creamy icing! Made with a soft yeast dough; filled with an almond, cinnamon, sugar, and butter mixture; and baked with my secret ingredient for making the softest rolls – cream! These almond rolls can also be made ahead of time for the next morning, and are perfect for breakfast or brunch.

Get the full recipe here:

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Contents of this video:
00:00 Introduction
00:58 Making Yeast Dough
03:46 Proofing Instructions
04:07 Making Almond Filling
04:54 Shaping the Rolls
07:04 Proofing & Baking Rolls
07:48 Cream Cheese Icing
08:24 Serving Suggestion
09:25 Taste Test

#baking #easyrecipe #dessert #almondrolls #tatyanaseverydayfood

Goat Cheese + Apricot Macarons | Sweet and Savory Macaron Experiment | Recipes Included!

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Macaron Shell | French Method

Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: )
Powdered Sugar 130g
Pistachios, chopped for sprinkling on the shells

-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.

—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.

—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.

—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. If you are adding the pistachios, sprinkle them over the top of the shells before a skin has a chance to form!

—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling.


Goat Cheese Buttercream

Egg Whites 100g
Honey 50g
Sugar 50g
Butter 100g - 130g
Goat Cheese 80g

Place the egg whites, honey and sugar in the bowl and place it over a saucepan of gently simmering water. Whisk occasionally, making sure the sugar doesn't clump up or that the egg whites don't have a chance to curdle from the heat.

When the sugar has completely dissolved and the mixture is hot to the touch, about 160 degrees F/ 71 C, remove the bowl from the saucepan, and transfer the egg white mixture to the bowl of your stand mixer or prepare your hand mixer.

Whip the egg whites on a medium to medium high speed until the meringue is looking light and fluffy, and it has cooled to room temperature. Reduce the speed and add in the room temperature butter followed by the goat cheese.

If the buttercream doesn't seem to be coming together after the addition of the goat cheese, either slowly add a bit more butter, and/or use a hot towel or blowtorch to heat the sides of your bowl to help the mixture emulsify.

If you are not using the goat cheese buttercream immediately, cover with plastic wrap and keep at room temperature for a few hours or refrigerate. If you refrigerate the goat cheese buttercream, bring it back to room temperature and re-mix it before using it to fill your macarons!


Apricot Compote Situation

Water 100g
Apricot Puree 100g (premade or make yourself using canned, fresh or frozen apricots)
Honey 50g
Sugar 20g
Fresh Thyme 1-2 sprigs
Dried Apricots, diced 200g

Make a simple syrup of sorts by combining the water, apricot puree, honey, sugar and thyme in a small saucepan. Bring the mixture to a boil and simmer to let the thyme diffuse into the liquid.

Depending on how strong of a flavor you would like the thyme, leave it in or remove it at this point.

Add in the dried apricots, and cook, stirring occasionally, until the liquid has thickened, slightly caramelized, and absorbed into the dried apricots.

Cool completely before using in your macarons.



Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io

Find me on Instagram! @maddiebrehm —

Recipe Dried Apricots with Goat Cheese and Pistachios

Recipe - Dried Apricots with Goat Cheese and Pistachios
INGREDIENTS:
●150 dried apricot halves (2 pounds)
●1 1/2 cups fresh orange juice
●1 1/2 cups shelled pistachios,
●1/2 of them toasted
●1 pound soft mild goat cheese, chilled

Perfect treats for the holidays and all occasions????????! no baking! no flour! melts in mouth!

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Perfect treats for the holidays and all occasions????????! no baking! no flour! melts in mouth!
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