Every home cook should watch this video! | Chef Jean-Pierre
Hello There Friends, I learned this system over 50 years ago and still use it to this day. I used it very successfully throughout my entire career as a restaurateur and cooking school owner and used it every single week. Even today, whether I'm cooking for you guys or at home, I use it and will always continue to do so. I hope you will apply it to your weekly routine and continue your journey in the exploration and discovery of awesome food!
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PRODUCTS USED BY CHEF:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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Thank you for watching !
Homemade pumpkin pie with fresh pumpkins! (no canned puree) talk through recipe with my mom
Today I show you how my mom and I make our famous pumpkin pie! This recipe is very simple and so amazingly delicious. by the way, using canned pumpkin is great too but it will never beat the tast of a homemade pumpkin pie with FRESH pumpkin! try this recipe and let me know how you like it! ( FYI my mom has psoriasis a skin condition so if you're wondering what is on her skin,that is it.)
Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make pumpkin chiffon pie. This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
Check out the recipe here:
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
HOW TO MAKE BANOFFEE PIE AT HOME | BAOFFEE PIE RECIPE #shorts
A classic dessert and my absolute favorite, the banofee pie doesn’t even need an introduction, guys ????✨
This super decadent dessert is love at first bite and will instantly become a favourite❤️????????
Try out the recipe today and kickstart the month of love with this irresistible dessert ✨
Ingredients-
✨1 packet lotus biscuits (32 biscuits)
✨6 tbsp melted butter
✨1 can condensed milk
✨3 bananas,sliced
✨1/2 cup whipped cream
✨Chocolate shavings, to garnish
Instructions-
1. Place the can of condensed milk in a large saucepan filled with water. Cook the submerged can for 3hrs. Open the can once it cools completely and this is your dulce de leche filling
2. In a bowl combine crushed biscuits and melted butter. Mix until the biscuits crumbs are evenly coated with butter.
3. Press this mixture into the bottom and sides of an 8” tart pan. Refrigerate for 30-40 minutes.
4. Once cooked, spread the dulce de leche on the biscuit crust.
5. Place banana slices on top and cover germ whipped cream. Garnish with chocolate shavings.
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