How To make Parisian Hearts
1 1/2 c All-purpose flour
4 1/2 oz Blanched whole almonds
Finely ground 3/4 c Butter or margarine;
-softened 1/2 ts Almond extract
1/8 ts Salt
1 Egg
1 c Confectioners' sugar
4 ts Lemon juice
3 tb Raspberry preserves
Into large bowl, measure flour, ground almonds, butter or margarine, almond extract, salt, egg and 1/2 cup confectioners' sugar. WIth mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Shape dough into a ball; wrap with plastic wrap. Refrigerate dough 2 hours or until easy to handle. Preheat oven to 375 degrees. Grease 2 large cookie sheets. On lightly floured surface with lightly floured rolling pin, roll half of dough 1/8 inch thick, keeping remaining dough refrigerated. With floured 3-1/2 inch heart-shaped cookie cutter, cut dough into hearts. (Or, cut 3-1/2 inch heart-shaped pattern from cardboard; use pattern and knife to cut out cookies). With floured 1-inch round cookie cutter, cut out center from half of hearts. With pancake turner, place hearts, 1/2 inch apart on cookie sheets. Bake 10 minutes or until golden. With pancake turner, immediately remove cookies
to wire racks to cool. Repeat with remaining dough and trimmings. To assemble cookies: In small bowl, stir lemon juice iwth 1/2 cup confectioners' sugar until smooth. Spread a thin layer of lemon icing on hearts without cut-out centers; top each with a heart with cut-out center, gently pressing hearts together. Fill cut-out centers with a heaping 1/4 teaspoonful preserves. Sprinkle cookies lightly with confectioners' sugar. Store cookies in tightly covered containers to use up within 2 days. Makes 14.
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How To make Parisian Hearts's Videos
Paris-Brest Recipe With Choux Pastry & Hazelnut Mousseline Cream
Make the perfect Paris-Brest at home. This heart-shaped French pastry is filled with hazelnut mousseline. Easy steps for a special dessert.
???? RECIPE →
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???? Ingredients You Need
For the Dough
250ml water
100g butter
2g salt
5g sugar
150g flour
200g eggs
For the Cream
500ml milk
5ml vanilla
100g sugar
45g cornstarch
2 eggs
25g butter
For the Filling
300g butter
125g hazelnut spread
375g of the cream you just made
???? Instructions
1️⃣ Make the Dough
1. Put water, butter, salt, and sugar in a pot. Boil them.
2. Turn off the heat. Add the flour. Mix well.
3. Turn on the heat again. Cook until it looks like a paste.
4. Move the paste to a mixing bowl.
5. Add one egg at a time to the paste. Mix each egg well.
2️⃣ Get Ready to Bake
1. Draw heart shapes on baking paper.
2. Flip the paper over so the ink or pencil doesn't touch the dough.
3. Use a piping bag to put the dough in the heart shapes on the paper.
4. Brush some beaten egg over the dough.
5. Sprinkle almond bits on top.
6. Bake at 400°F. Wait until the dough puffs up and turns a bit golden.
7. Lower the oven to 350°F. Bake until you don't see any more white spots.
8. Take it out and let it cool.
3️⃣ Make the Cream
1. Put milk and vanilla in a pot. Boil them.
2. In a bowl, mix cornstarch, sugar, and eggs.
3. Take some hot milk and slowly add it to your bowl. Mix fast so it doesn't become scrambled eggs.
4. Put everything back in the pot. Boil it but keep stirring.
5. Once thick, move it to a bowl.
6. Add butter and mix.
7. Put the bowl in the fridge to cool down.
4️⃣ Make the Filling
1. Make the butter soft by beating it.
2. Add the hazelnut spread to the butter.
3. Beat until the mix gets lighter in color.
4. Switch your mixer to a whisk attachment.
5. Add the cream that you put in the fridge. Mix it up.
5️⃣ Put It All Together
1. Take the baked dough hearts and cut them in half.
2. Spoon or pipe the filling onto the bottom half.
3. Put the top half back on.
4. Sprinkle with powdered sugar.
5. If you want, you can add a small heart shape on top for decoration.
0:00 Intro
0:25 How to make Choux Pastry
1:53 How to make Pastry Cream
2:39 How to make Mousseline
3:07 Assembly
3:30 Final Touch
#ChouxPastry #Whipped #desserts
COME TO PARIS FASHION WEEK WITH ME! | Heart Evangelista
Paris Fashion Week has got to be one of my most favorite events of the year! This trip was extra special because I got to bring Chesi along with me! ???? Join me as I take you around Paris to see some breathtaking creations, meet some brilliant designers, and of course, make memories that I’ll treasure forever. ????????
LOVE MARIE ONGPAUCO-ESCUDERO (known in the Philippine entertainment industry as Heart Evangelista) started her career at the age of 13 as a commercial model and actress. Her 20 years of hard work paved way to numerous acting and hosting projects, and awards. Through the years, she has evolved from being a professional actor and television host to a sought-after international and local brand endorser, sold-out visual artist, best-selling author, fashion influencer, beauty icon, and entrepreneur. She is one of the country’s most recognized celebrities, and advocates for children’s health and education, individuals with special needs, and animal welfare. She wishes to share these passions to the world through this platform.
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Trying the most expensive croissant in Paris ????
#croissant #paris
Parisian Chicken
Let a little French cooking brighten your evening. This skillet dinner delivers a lot of great flavor that will have your family saying “merci beaucoup!”
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???? PARISIAN CHICKEN????
SERVINGS = 4
COOK TIME = 25mins
INGREDIENTS:
4 boneless, skinless chicken breast halves (about 5 oz. each)
1/2 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 large egg, well beaten
1 cup seasoned bread crumbs
2 tbsp. olive oil
1 can (15 oz.) small artichoke hearts, drained and halved
3 tbsp. unsalted or salted butter
1 tbsp. chopped fresh sage leaves
2 tbsp. capers, drained
EASY STEP-BY-STEP INSTRUCTIONS:
1. Place the chicken breast halves between 2 pieces of plastic wrap. Slightly flatten each piece of chicken using a rolling pin. Combine the flour, salt and pepper in a shallow dish. Place the beaten egg and the bread crumbs in separate shallow dishes.
2. Coat the chicken in the flour mixture. Dip each chicken breast half in the egg, then in the bread crumbs to coat.
3. Heat the oil in a large skillet over medium heat. Add the coated chicken. Cook, turning once, until the chicken is cooked through and the juices run clear when pierced with a knife, 6–8 minutes. Transfer to a platter. Keep warm.
4. Add the artichoke hearts, butter and sage to the skillet. Cook, stirring occasionally, until the artichokes are heated through and the butter begins to brown, 1–2 minutes. Return the chicken to the skillet. Sprinkle with the capers. Serve immediately.
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Love Heart Macaroons | Paris | Baking Tutorial | Fashion Week | Recipe
With Paris fashion week in full swing I wanted to make a fashion forward tasty french dessert, and what is more chic than love heart macaroons! Follow my easy baking tutorial now to these delicious homemade fashion forward treats! Recipe below..
You will need:
Macaroons
1 Cup Icing Sugar
3/4 Cup Almond Flour/Ground Almonds
2 Egg Whites
1/4 Cup Caster Sugar
Food Colouring
Buttercream
80g Icing Sugar
45g Unsalted Butter
Icing Whitening (Optional)
Edible Glitter & Vodka
Oven @ 170 Celcius 13mins
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A Slice of Parisian Patisserie in the Heart of Cardiff: Cocorico
With the quality of French patisserie being knocked out by Cocorico you could be easily forgiven for thinking you’re sitting in a trendy Paris cafe.
Discover Cardiff's finest patisserie in the video, and read more about Cocorico here: