Peach Cobbler Recipe - Summer Peach Dessert Special!
Learn how to make a Peach Cobbler Recipe! Visit for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Summer Peach Dessert Recipe!
Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube
★Online Classes★
For more online classes please visit:
0:00 Intro
1:23 Tart ring vs. Tart pan
2:27 Tart Crust definition
3:17 Dough Methodology
4:08 Ingredients
4:35 Making the Dough
7:29 Preparing the pan/ring
8:29 Lining the perforated tart ring
10:35 Lining the regular tart pan
12:45 Results
Making a good tart crust is key to making a good tart. If you don’t have a good basket, then whatever you put inside would just fall out! If you are having trouble with tart getting stuck in the perforated ring, then read till the end.
BTW, I will upload how to make a “PIE CRUST” in another video!
Lemon Meringue Tart:
Blueberry Tart:
Raspberry Tart:
Pecan Tart:
Almond Cream:
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Tart Crust◀
Yield: 1 tart crust of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 1 tart shell.
Unsalted Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs (room temp)36g
Cake Flour 170g
① Beat the room temp. butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the room temp. eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.
⑦ For regular tart pan: Cut it out into one big disc
For perforated tart ring: Cut it out into strips/discs
⑧ For regular tart pan: Line the tart pan. Prick the bottom. Place a sheet of parchment paper and then pie weights.
For perforated tart ring: Line the ring. Place it on a perforated mat.
⑨ For regular tart pan: Bake at 170℃ for 10mins, take the pie weights out, then bake for another 5 mins. (160℃ for 2mm)
For perforated tart ring: Bake at 170℃ for 15mins. (160℃ for 2mm)
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively, you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month – but I usually don’t do this because it takes up too much space!
▶Tart shell getting stuck in the perforated rings◀
I had this issue when I started out baking and got so so frustrated. In the end, I finally found out the solution(s). The tart shell is meant to shrink slightly so that it can come off the ring. There are several tips, and you need to follow all of them.
1. Do not beat the dough and incorporate a lot of air – I mentioned in the video that you shouldn’t incorporate much air. The tart shell will expand and get stuck.
2. Rest the dough in the fridge for 1~2hrs.
3. Work fast so that the strip/disc dough doesn’t get stuck inside the holes. The holes are meant to help you, but in this case it’s making things worse.
4. Use my recipe – I have cornstarch in the recipe and it’s meant to help.
5. If the above doesn’t help then bake it for 2~3mins longer than usual – there is a turning point during the baking process where the tart shell starts to shrink and if you bake it too short, it will not go past the turning point.
6. If all the above doesn’t help, then just give it a break and stay away from perforated rings until your overall baking skills improve.
▶Egg wash◀
Mix heavy cream and egg yolk at a ratio of 1:4. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly. Bake it at 160℃ for 10mins. If you are baking almond cream for the tart, then brush the egg wash followed by filling it in with the almond cream – essentially you are baking the egg wash and almond cream at the same time. In this case, just bake the almond cream at whichever setting you decided.
---------------------------------------------------
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
★Instagram★
★Online Classes★
For more online classes please visit:
#tartshell #tartcrust #pie
Peach Pie
This delicious peach pie recipe packed with fresh peaches in a flakey butter crust is a summer classic and perfect with a scoop of ice cream. You'll love the big flavor, foolproof method, and crisp (not soggy) crust.
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Crazy Crust Peach Cobbler
Here is a free downloadable recipe card with this recipe (can print on card stock to make it sturdy for your recipe box):
CRAZY CRUST PEACH COBBLER
1 cup self rising flour (or 1 cup AP flour plus 1 teaspoon baking powder)
1 cup of sugar
1 stick of butter
1 20 oz can of sliced peaches (in water or syrup), drained and reserving liquid
-milk to add to peach juice to make 1 cup total (Alternatively, you can use 1 cup of milk and leave peach juice out if you prefer. Both ways are good.
1 teaspoon genuine vanilla flavoring
Preheat oven to 350 degrees. Open can of peaches and drain off liquid, reserving it in a measuring cup. Add milk until you have one cup of liquid (peach juice plus milk). Add 1 teaspoon of vanilla flavoring into the milk mixture and stir.
In a bowl, mix 1 cup self rising flour (and baking powder if using AP flour) with 1 cup sugar. Stir together with a fork. Add liquid mixture into dry ingredients and stir by hand til combined. No need for a mixer. It is fine if it is not perfectly smooth. Stir in peaches until they are evenly distributed. Pour batter into a casserole dish of your choosing. Cut the stick of butter into about ten to twelve pats or pieces. Evenly place these over the top of the cobbler. Next, bake the cobbler at 350 degrees about 40 minutes. Also remember that it may take longer if you use a thicker casserole dish. :)
Thanks so much for stopping by!
Please SUBSCRIBE! :)
How To Make Peach Cobbler Cheesecake - Delicious NY Style Cheesecake w/ Peach Cobbler Topping
I almost felt like Dr. Dre promoting his Detox album for 15 years when I would discuss this recipe lol. I first made this about 1 year ago and it vent viral on Twitter. Since then, I have been promising to document the full process for you guys.... and let's just say, I took my sweet time, lol. Better late than never! I hope you guys enjoy! (FULL INGREDIENTS LIST BELOW)
****MY ALL-PURPOSE SEASONING IS FINALLY HERE! GET YOURS NOW! ****
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Thanks for your support.
Purchase Merch here -
Amazon Store:
Instagram: @_MrMakeItHappen_
Twitter: @MrMake1tHappen
Blog: mrmakeithappen.blog
Support The Show: (I host weekly cooking classes virtually)
Music & Mix By: Tony Alpha
SoundCloud:
Get this Knife Now at dalstrong.com - Use the Code makeithappen for 10% OFF your entire purchase!
Shopping List:
Cobbler Topping:
3 Peaches
1 cup white sugar
1 tsp cinnamon
1 tbsp melted butter
1/4 tsp nutmeg
Pinch salt
1 shot cognac
1 tsp vanilla extract
2 1/2 tbsp cornstarch (mix with 1/2 cup water)
Crumble:
3 3/4 cup Golden Grahams
2 tbsp melted butter
1/2 cup white cake flour
1/3 cup brown sugar
Crust:
1 box graham cracker crumbs (3 cups)
1/2 tsp cinnamon
Pinch salt
1/4 cup white sugar
2 sticks metled butter
Cheesecake: (butter, eggs, cream cheese should be room temp)
5 blocks (8oz each) cream cheese
1 3/4 cup white sugar
2 tbsp all purpose flour
1 1/2 tsp vanilla extract
5 whole eggs and 2 egg yolks
1/3 cup whipping cream
1 tsp lemon zest
Directions: (THE PAN USED HERE WAS 9)
Allow your cream cheese and eggs to come up to room temp. (Preheat Oven to 325)
Peach Topping:
Peel peaches and slice around the core. Chop peaches into 1/2 inch thick. Heat skillet to medium and add 1 tbsp butter (melt). Add in diced peaches and sauce 2-3 minutes until they begin to release their natural sugar. Add in 1 cup white sugar, cinnamon, nutmeg, vanilla extract, and 1 pinch of salt. Allow this to simmer on low for 2-3 minutes. Add in 1 shot of Cognac or bourbon and allow the alcohol to cook off for a couple minutes. Next, make a slurry by mixing corn starch with water and then pour into your peach mixture. This will thicken things up. Cook an additional 3-5 minutes stirring constantly. Taste and adjust flavor as needed. Once it is thick enough to coat the back of your spatula, you can remove it from the heat and place in the fridge for at least 30 minutes (up to over night).
Crumble Topping:
Mix together your Golden Grahams and melted butter. Add white cake flour and brown sugar. Toss and coat evenly. Bake at 325 degrees about 15 minutes or until the crumble browns nicely and has crispy texture. (You will want to break this up with a mallet or your hands so that no large pieces remain) Add this crumble to the top of your cheesecake AFTER adding your peach cobbler mixture.
Cheesecake:
Start by making your crust. Add 3 cups of graham cracker crumbs to a large mixing bowl and add in melted butter, cinnamon, sugar, pinch of salt, and combine. (Should form a “wet sand” texture) Add to your cake pan on the bottom and sides as seen in the video.
Next, add your room temp cream cheese to a large mixing bowl along with sugar, flour, vanilla extract. Begin mixing and then slowly add eggs (1-2 at a time) continuing to mix until the mixture reaches a smooth consistency. Add in 2 egg yolks as well and blend to combine. Add lemon zest (1/2 or whole lemon) and then mix in your heavy cream. Stir this mixture and ensure nothing sticks to the bottom. Once everything is well combined, pour In cheesecake mixture to your cake pan (crust already in place). Bake in the oven at 325 degrees for 1 1/2 - 2 hours or until the center appears nearly set when you shake it. (Internal temp is around 150-155 degrees)
Allow this to cool for 15-30 minutes and then place in the fridge for at least 4 hours. For best results, allow this to chill overnight. Then add your peach cobbler mixture and top with the crumble. (You can make your cobbler mixture the next morning if you want. Just make sure that it is properly chilled before adding to the cheesecake.)
How to make Peach Cobbler | Canned Peaches | Fast
HOW TO MAKE PEACH COBBLER | CANNED PEACHES | FAST This Peach Cobbler recipe is FANTASTIC and it's a really easy dessert to make. Peach cobbler is always a crowd favorite. You can use canned peaches, frozen peaches, or fresh peaches. Now this is easy cooking!
BUY CHEF KENDRA'S KITCHEN COOKBOOK NOW!
►TYPES OF TOOLS USED IN MY PEACH COBBLER VIDEO
Big Blue Colander
Colorful Bowls
Silicone Mixing Spoon
Loaf Pan
Measuring Cup
Glass Baking Dish
Oven Thermometer
▼CHECK OUT CK'S FAVORITE KITCHEN TOOLS AND GADGETS HERE▼
For the RECIPE go here:
Chef Kendra Nguyen Social:
TWITTER:
PINTEREST:
INSTAGRAM: @chefkendra
Music Information:
Title Cut and Run (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
►CAMERA GEAR
Canon T3i
Cannon lens 50mm 1.8
vixia hf r500
vixia hf r700
blue yeti microphone
Takstar sgc 598 microphone
SJ8 STAR
Stuntman Chest Harness
Ingredients:
Bottom of the Pan
1/2 cup melted butter
Filling
2 28 oz cans sliced peaches, drained
1 cup sugar
1/4 teaspoon cinnamon
2 teaspoon vanilla extract or 1 teaspoon each vanilla and almond extract
Batter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 egg
1/2 teaspoon vanilla extract (optional)