Cookbook Preview: Payard Cookies, by Francois Payard (2015) Cookie Cookbook
My cookbook look through and preview of Francois Payard's Payard Cookies cookbook from 2015.
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Francois Payard:
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Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Ingredients
2 ¼ cup all purpose flour
2/3 cup powdered sugar
1 cup (8 OZ/226g) butter, room temperature
1 egg, room temperature
2 tsp vanilla
2 tbsp milk, room temperature
¼ tsp salt
The Best Gingerbread Biscotti
I don't usually call something the best, but this recipe is!
Packed with flavour, this biscotti is delicious to eat by itself, or dunked in a hot drink. I suggest not skipping the step of dipping in white chocolate. It really does complete the cookie!
This recipe is all done by hand, you do not want to use a mixer. Another critical step is using “Blackstrap Molasses” not “Fancy”. Blackstrap gives this biscotti its flavour kick. The one time I used Fancy I was very underwhelmed. So pick up some Blackstrap Molasses and let’s get baking!
Music by:
Bensound: Fun Day
This is not a sponsored video. All products purchased by me.
Recipe below:
Ingredients:
1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup blackstrap molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
2 tablespoons ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1/4 teaspoon ground nutmeg
White chocolate molding wafers (optional)
Method:
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together oil, sugar, eggs, and molasses.
3. In medium sized bowl, whisk flours, baking powder, ginger, cinnamon, cloves, and nutmeg.
4. Pour dry ingredients into wet and mix. I like mixing with a spatula.
5. With floured hands (to avoid sticking), divide dough in half, and shape each half into a roll the length of the cookie (about 12 inches long each). Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch
6. Bake in preheated oven for 20-25 minutes. Remove from oven, and set aside for 5-10min.
7. When biscotti is cool enough to touch (but still warm), cut into diagonal slices. Place sliced biscotti back on the baking sheet, and bake an additional 5 to 7 minutes on each side.
8. Once cooled, dip in white chocolate molding wafers and set on parchment or wax paper to harden. As biscotti is quite crumbly, I like to dust off the extra crumbs before dipping.
9. Eat!
Biscotti will last weeks in an air tight container.
*Recipe makes around 40 biscotti. Depends on your log sizes and thickness you cut.
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Chocolate Chip Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Chip Cookies. This Chocolate Chip Cookie recipe is very similar to the recipe that is on the back of the bag of Nestle's Chocolate Chips. The batter is made with unsalted butter and a combination of white and brown sugars. It produces a rich and chewy cookie with beautifully crisp edges.
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