Vegan Pralines 'n' Cream Cheesecake
#cheesecake #vegan #dairyfree #eggfree #praline #nobake
No ovens today for this cashew cream based cheesecake smothered with praline sauce! All you need is a high speed blender and a few hours to wait for it all to set!
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How to Make a Vegan Pralines & Cream Cake
#cake #vegan #buttercream #pralines #dairyfree #eggfree #veganbaking #glutenfree
Watch how easy it is to make a few simple recipes all put together to make this awesome cake! Pralines & Cream cake is vegan and can easily be made gluten free too!
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Praline Chocolate Mousse Cake
Hazelnut Praline Chocolate Mousse cake recipe (16cm cake)
Praline paste
150g sugar
75ml water
150g hazelnuts
if it is difficult to process the caramelized hazelnuts into paste, add 1 - 2 tsp neutral flavour oil
Chocolate sponge cake (pan size: 36 x 22cm or 14 x 9 in)
30g dark chocolate
30g butter
40g (ml) milk
3 egg yolks
30g cake flour (or all purpose flour)
15g cocoa powder
3 egg whites (I'm sorry. There is a typo in a video, it's actually 3 egg whites instead of 4)
60g sugar
Chocolate mousse
55g - 65g dark chocolate
35g hot heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk
125g cold heavy cream, semi whipped
Praline mousse
55g praline paste
1 gelatine sheet (1.5g)
1tbsp milk
125g cold heavy cream
Chocolate glaze
40g sugar
60g water
15g glucose syrup (or corn syrup)
10g cocoa powder
2 gelatine sheets (3g)
Pour the glaze mixture at 30-35C over the cold cake, then put the cake back into the fridge for 15 - 30 minutes and unmold the cake
You can soak the sponge cake sheets with espresso or milk and decord the cake top as you like
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Praline-Cream Cheese King Cake | Southern Living
If you’re looking for a new king cake recipe to celebrate Mardi Gras, you must try this one. Our resident queen of confections, Pam Lolley, puts a new twist on this celebratory dessert. If you’re a little intimated, don’t be. Follow this recipe and don’t forget to put the baby in!
Get the recipe:
Ingredients:
DOUGH
1 (16-oz.) container sour cream; 1/4 cup butter; 1 teaspoon salt; 1/3 cup plus 1 Tbsp. granulated sugar, divided; 2 (1⁄4-oz.) envelopes active dry yeast; 1/2 cup warm water (100°F to 110°F); 2 large eggs, lightly beaten; 6 3/4 cups bread flour, divided
PRALINE-CREAM CHEESE FILLING
2 (8-oz.) pkg. cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup packed dark brown sugar; 2 teaspoons ground cinnamon; 2 teaspoons vanilla extract; 1 large egg; 1 cup finely chopped toasted pecans, divided
CREAMY VANILLA GLAZE
3 cups (about 12 oz.) powdered sugar; 3 tablespoons butter, melted; 2 teaspoons vanilla extract; 3-4 tablespoons whole milk
ADDITIONAL INGREDIENTS
Purple, green, and gold/yellow sparkling sugars
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Praline Sauce - Lynn's Recipes
This is a recipe that I saw Paula Deen make on her show some years back. It is really good to pour over cheesecake, pound cake, ice cream, beignets, or whatever else you prefer.
2 Tablespoons light brown sugar
2 Tablespoons cornstartch
1 cup dark corn syrup
½ cup chopped pecans
1 teaspoon vanilla extract
In a heavy saucepan, stir together the brown sugar and cornstartch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove pan from heat and stir in nuts and vanilla. Cool slightly. Store in refrigerator. This can be reheated in the microwave on a low setting.
Print version:
Handmade Black Sesame Praline | Pastry 101 | Amazing flavour
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Black sesame praline is the ultimate method of extracting the nuttiness of the black sesame. It's extremely intense in flavour and yes, it looks intense as well - pitch black. Unlike hazelnut/almond praline, black sesame praline isn't something that you can buy off-the-shelf. Thus, there's no shortcut and you need to make it yourself!
I use it in pretty much all my pastry products that includes black sesame - especially in black sesame Paris-brest!
★Ingredients★
Toasted Black Sesame 300g
Sugar 160g
Grapeseed oil 20g
★Steps★
1. Melt the sugar in a large saucepan.
2. Heat on medium-high heat while whisking/stirring the sugar.
3. As soon as you see that the sugar has melted and turned slightly brown in colour, add in the toasted black sesame.
4. Coat the black sesame completely with caramel.
5. Take it off the heat and cool completely.
6. Grind it in a food processor with the grapeseed oil until it turns to paste.
★Useful Tip★
When grinding the caramelised black sesame in the food processor, the friction inside the food processor will generate heat and it'll become hot! Try and keep the temperature of the paste below 60 degrees.
Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm sharing my vanilla version here.
★Ingredients★
Milk 265g
Sugar 65g
Egg Yolk 65g
Corn Starch 20g
Vanilla bean 0.5 pod
Butter 20g
★Steps★
1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially vanilla milk.
2. Meanwhile in a bowl, whisk together the egg yolk, sugar and cornstarch until smooth.
3. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar and cornstarch while mixing.
4. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
5. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
6. Add the butter and blend it using a blender and the mixture will become super smooth!
7. Pour it in a container or a metal tray and place cling film directly on the surface to prevent from skin forming.
8. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)
★Useful Tip★
You need to keep stirring the mixture when it's thick for another minute or so such that it loosens up and starts shining.
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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