How To make Genoise with Amaretto& Chocolate
CAKE:
2/3 c Sugar
7 lg Eggs
3/4 c Flour, all-purpose
3 tb Cornstarch
2 ts Rind, lemon, grated
FILLING:
3 c Cream, whipping
6 oz Chocolate, chips,
-- semi-sweet 1/4 c Amaretto
1 Genoise, 9-inch, split
Genoise: ??? Sift the flour and cornstarch together 3 times into a small bowl. Set aside. In the top bowl of a double boiler, mix the eggs and sugar together. Heat over hot water to 115 F beating until doubled in volume. Carefully fold the flour, cornstarch and lemon rind into the egg mixture. Pour into greased and floured 9-inch cake pans. Bake at 425 F until set and springy. Remove from pans and cool on cake racks. Amaretto and Chocolate Filling: ?????????? Heat cream to 180 F. Stir in chocolate chips and remove from heat. Stir to melt, then chill overnight. Assembly: ??? Put half of the genoise on a cake pan and sprinkle with half of the Amaretto. Whip the cream mixture until stiff. Spread 1/4 of the mixture on the cake. Add top layer of cake and sprinkle with the remaining Amaretto. Ice top and sides of the cake with the chocolate filling, reserving some of it to pipe through a pastry bag for finishing decorative touches. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans
How To make Genoise with Amaretto& Chocolate's Videos
NAPOLITAIN | Génoises chocolat et vanille | Ganache au chocolat sans crème
Hello !
Vous connaissez sûrement le Napolitain mais en version industrielle ? Alors vous allez voir que le faire soi-même c'est très facile et c'est un pure délice ! Il est composé de 2 génoises chocolat et vanille, garni d'une ganache au chocolat sans crème, et recouvert d'un glaçage au sucre.
La recette est ultra facile et ce gâteau est parfait pour un anniversaire.
Allez-y testez la sans hésiter et vous aller tous l'apprécier !
Bonne pâtisserie !
MaRy
???? Merci de me soutenir gratuitement sur
#napolitain #lenapolitain #genoiseauchocolat #genoisealavanille #ganacheauchocolat #gateaudanniversaire #fetedanniversaire #gateaufacile #birthdaycake
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✏️ Pour la génoise à la vanille :
???? 4 œufs
???? 70 g de farine
???? 40 g de (farine de maïs) Maïzena
???? 110 g de sucre
???? 10 g d'extrait de vanille
✏️ Pour la génoise au chocolat :
???? 4 œufs
???? 50 g de farine
???? 40 g de (farine de maïs) Maïzena
???? 20 g de cacao non sucré
???? 110 g de sucre
✏️ Pour la ganache au chocolat sans crème
???? 96 g d'eau
???? 120 g de sucre
???? 75 g de cacao non sucré
✏️ Pour les sirops d'imbibage
???? Sirop à la vanille : eau + extrait de vanille
???? Sirop à l'Amaretto : eau + Amaretto (version avec alcool) ou lait + cacao (version sans alcool)
♦ Suivez-moi sur ???? Instragram :
♦ Contact mail ???? : patissezavecmary@gmail.com
???? Musique dépourvue de droits d'auteur
Catégorie Vie pratique et style
Licence Licence YouTube standard
Amazing Tiramisu Masterclass | Simple but delicious recipe
★Online Classes★
For more online classes please visit:
0:00 Intro
1:17 Structure of Tiramisu
4:25 Start (CLICK HERE if you want to jump straight in)
7:04 Tiramisu Cream
11:59 Piping the cream
12:44 Dusting cocoa powder
13:53 Secret Tip
15:12 Wrap-up
There are thousands of tiramisu recipes out there. Here, I've created a recipe based on the original tiramisu - I have given changes (e.g. Not using raw egg whites & replacing it with whipped cream) in order to suit a wider audience.
Tiramisu has changed so much in recent years that pastry chefs use gelling agents/thickeners (epsecially in petit gateau form) as well as creating variations such as strawberry, matcha tiramisu.
So let's not argue that all these variations are wrong, because desserts evolve over time.
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Tiramisu is a classic Italian dessert that everybody loves. In this video, I’ll show you a delicious tiramisu.
▶Hanbit's Tiramisu◀
Yield: 4 Tiramisu in oval shaped cartons of size 125mm x 80mm x 40mm (200ml volume). Pls scale up/down the recipe by the same ratio to fit your pan.
*Pls Note* I’ve used store-bought ladyfingers (Savoiardi) and I am a fan of using store-bought ones as it’s so convenient.
⊙Coffee Syrup⊙
Guideline: 1 ladyfinger to absorb 12~15ml of the coffee syrup
Water 40ml
Espresso 48ml (if you don’t have espresso, use 6g of instant coffee + 42ml of water)
Instant Coffee 0.8g
Sugar 16g
Kahlua (coffee liquor) 5ml (you can substitute it with Amaretto, or Marsala. If you don’t have any of them, just leave it out)
Add everything together and make sure the sugar melts completely. Dip the ladyfingers in the syrup and place them at the bottom of the cartons. Leave it in the fridge.
⊙Mascarpone Cream⊙
Mascarpone cheese 150g (pls use mascarpone rather than cream cheese, so much more authentic)
Heavy Cream 125g
Egg Yolk 34g
Sugar 32g
Water 14g
① Lightly beat the mascarpone cheese.
② Add the heavy cream in and beat it until you reach the desired consistency (not too soft). Keep this in the fridge while you work on the pâté à bombe.
③ Pâté à bombe: Add egg yolk + water + sugar in a saucepan and raise it to 85℃ using a hot water bath. I recommend straining it. Whip it until you get a light yellow colour.
④ Add the pâté à bombe to the mascarpone & heavy cream that we’ve whipped earlier. Mix everything well and whip it again until you get a stiffer consistency.
⑤ Pour it over the coffee syrup soaked lady fingers.
⑥ Let it chill/set in the fridge for at least 3~4hrs.
⑦ Dust it with cocoa powder and serve!
Valhrona Cocoa Powder:
Snow Sugar:
Storage: Keep it in the fridge up to 2 days.
⊙Troubleshooting⊙
If your final mixture is still runny after whipping hard, then add a bit of lemon juice to artificially firm it up. The firmness of the final mixture does depend a lot on the brand of heavy cream and mascarpone you use. Using UHT type heavy cream and mascarpone with thickeners
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
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 (
Food Processor: Hanil (
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:
#tiramisu #티라미수 #sugarlane #조한빛 #슈가레인
Tiramisu Charlotte – Bruno Albouze
A French way to making one of the Italy's greatest dessert ????
To get the full recipe go to
Online culinary courses:
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Make Genoise with Chef Jason Taylor
Chef Jason Taylor demonstrates how to make Genoise, a sponge cake leavened naturally with whisked eggs. From this recipe as your base, you can make many flavors of cake to match your particular occasion.
Prepare to be whisked away.
Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
- My Instagram:
Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
- My baking and camera equipments:
Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
Cake knife:
Camera:
Lens:
Tripod:
Music Epidemic Sound:
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Thanks for watching !
GENOISE DE CHOCOLATE /BASICO PASTEL TORTAS / SILVANA COCINA❤
Con este #Bizcocho muy fácil, esponjoso y delicioso puedes preparar tu #Pastel ó #Torta en casa con tus sabores preferidos!
Ingredientes molde 20-22 cms:
6 huevos
140 grms de harina s/polvos de hornear
30 grms de cacao amargo en polvo
30 grms de maicena
50 cc de aceite vegetal ó de mantequilla derretida
200 grms de azúcar
Horno 180º 35 -45 mnts puede ser menos ó más según sea tu horno!
Con este bizcocho puedes hacer tu pastel ó torta en casa con cualquier remojo, relleno y decoración que prefieras!
MI LIBRO EN CHILE LO ENCUENTRAS EN LIBRERIAS : FERIA CHILENA DEL LIBRO, LIBRERIA ANTARTICA Y LIBRERIA CONTRAPUNTO Y EN ALGUNOS SUPERMERCADOS JUMBO EN SECCIÓN LIBRERIA DE ARICA A PUNTA ARENAS.
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