CROSTATA SUBLIME con GANACHE al CIOCCOLATO !!
Per chi ha piacere di sostenere il nostro canale, abbiamo deciso di usare uno strumento semplice e sicuro per tutti. Grazie di cuore a tutti voi:
Ciao a tutti, oggi vi presentiamo una crostata SUBLIME, il massimo della golosità per tutti gli amanti del cioccolato: LA CROSTATA SUBLIME AL CIOCCOLATO!! È davvero semplice da preparare ed è BUONISSIMA! Vi assicuriamo che farete bingo per tutti i golosi!!
Per una teglia di 22 cm:
0:24 PASTA FROLLA
240 g di farina 00
80 g di zucchero a velo
40 g di farina di mandorle
1 uovo intero
125 g di burro freddo dal frigo tagliato a cubetti
i semi di una bacca di vaniglia
Cottura: forno preriscaldato statico 170 °C per 25 - 30 minuti con i fagioli, poi si tolgono e si continua la cottura per 10 - 15 minuti
3:00 GANACHE AL COCCOLATO AL LATTE LINDT
350 g di cioccolato Lindt al latte
250 ml di panna fresca da montare
40 g di burro morbido
3:54 GLASSA A SPECCHIO AL CACAO AMARO
4 g e mezzo di gelatina
50 g di zucchero a velo
45 g di cacao amaro
80 ml di acqua
70 ml di panna
Peanut Butter Chocolate No Bake Cookies
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Pumpkin Bread Pudding with Dulce de Leche | Thanksgiving Recipes | Everyday Food with Sarah Carey
Everyday Food editor Sarah Carey shows you how to make this delicious pumpkin bread pudding that's sweet, spiced, warm, and nutty -- everything a fall dessert should be.
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Recipe Ingredients:
Unsalted butter, room temperature, for dish
1 can (15 ounces) pure pumpkin puree
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed, roughly chopped
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
1 cup homemade Dulce de Leche, or store-bought, warmed
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pumpkin Bread Pudding with Dulce de Leche | Everyday Food with Sarah Carey
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Betty's Salted Caramel Frosting for White Sheet Cake
Betty demonstrates how to make Salted Caramel Frosting. This is the frosting I am pairing with the previous recipe, Exquisite White Sheet Cake. I think you will love it! --Betty :)
Salted Caramel Frosting
1 cup light brown sugar, firmly packed
1 cup butter
1/3 cup whipping cream
4 cups confectioner's sugar (This is the same as powdered sugar or icing sugar.)
1 teaspoon vanilla extract
½ teaspoon to 1 teaspoon sea salt
In a 3-quart saucepan, place 1 cup light brown sugar and 1 cup butter. Bring to a rolling boil over medium heat, stirring constantly. Stir in cream and return just to a boil. Remove from heat and pour into the bowl of a stand mixer. Gradually beat in 4 cups confectioner's sugar and 1 teaspoon vanilla at medium speed using the whisk attachment until thickened. This may take anywhere from 4 minutes to 10 minutes, depending on the cooking of the syrup. When the frosting is of spreading consistency and still hot, immediately spread on cake, cupcakes, doughnuts, etc. Sprinkle sea salt over the top, to taste. I hope you love this frosting, particularly paired with the Exquisite White Sheet Cake. Love, Betty ♥♥♥♥♥
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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
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Proof Bakeshop On Fox 5
Abigail Quinn head Pastry Chef At Proof In Atlanta talks about the delicious pastries, bread and French Macarons on Fox 5's morning show. The bakery is located in Inman Park.