How To Make White Chocolate Raspberry Topped Cookies
How To Make White Chocolate Raspberry Topped Cookies: Recipe:
1. 8oz of white chocolate baking bars or squares
2. 1/2 cup of butter (softened)
3. 1 cup granulated sugar
4. 1 teaspoon baking soda
5. 1/2 teaspoon salt
6. 2 eggs
7. 2 and 3/4 cups all-purpose flour
8. 1/2 cup seedless raspberry jam (more if you prefer)
9. 3oz white chocolate baking bars or squares
10. 1/2 teaspoon shortening.
Process:
1. Chop up 4oz of the white chocolate and set aside. In a small saucepan melt 4oz of the baking bars over low heat - stirring constantly.
2. Beat the butter in an electric mixer for about 30 seconds.
3. Add sugar, baking soda and salt. Mix until combined, scraping down the sides of the bowl. Then beat in the eggs and the melted chocolate until combined.
4. Add your flour and mix to incorporate on low speed, then mix on high speed for a minute.
5. Add your 4oz of chocolate chunks and mix only to incorporate. The dough will be pretty stiff.
6. Use an ice cream scoop like you see in my video to scoop out onto a greased cookie sheet, or one with parchment paper on it, spacing them about 2 inches apart. Make a thumbprint in the top of each cookie before baking.
7. Bake in an oven that has been pre heated to 375 degrees F. for 7 to 9 minutes or until the edges are lightly browned. After cooling for one minute transfer the cookies to a wire rack to cool completely.
8. When you are ready to serve heat the raspberry seedless jam in a microwave or on low heat on the stove to loosen it up. Spoon it out on to the tops of cookies about 1/2 teaspoon each. In a small saucepan melt the remaining 3 ounces of white chocolate baking bars and shortening over low heat, stirring constantly. Drizzle white chocolate/shortening mixture of the cookies. Let the jam and drizzled chocolate set for about 15 minutes.
9. ENJOY!!!
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Strawberry Cheesecake French Toast Casserole | Breakfast Favourites
With Mother's Day just around the corner, what better way to celebrate than by preparing this amazing Strawberry Cheesecake French Toast Casserole. This brunch french toast casserole is packed with layers of buttery croissants, dollops of cream cheese frosting, fresh strawberries, and a silky custard that brings it all together. Adding this french toast casserole to your Mother's Day menu is sure to impress everyone!
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Ingredients
Cream Cheese Frosting Ingredients
- 1 block/250 grams Cream Cheese, room temperature
- 1/2 cup/113 grams Butter, room temperature
- 3 cups Confectioner’s Sugar
- 1 teaspoon Lemon Juice
- 11 large Croissants
- 25 Strawberries, medium size
- 2 tablespoon White Granulated Sugar
Custard Ingredients
- 5 large Eggs
- ¼ cup Brown Sugar
- 1 cup 2% Milk
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon Salt
Instructions
1. Preheat the oven to 350F.
2. With an electric hand mixer or stand mixer, cream the butter till light and pale. Add the cream cheese and beat together till well combined and fluffy. Gradually add the confectioner’s sugar (one cup at a time) and beat till all the ingredients are well incorporated and thick. Put a plastic wrap over the bowl and keep it in the refrigerator for the frosting to rest.
3. Cut the strawberries into halves or quarters and place them in a bowl. Add the white granulated sugar and give it a good stir. Put a plastic wrap over the bowl and keep it in the refrigerator so that the strawberries get a chance to macerate and juice up.
4. In a bowl add the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, salt and give it a good whisk till all the ingredients get well combined.
5. Slice each croissant into three pieces.
6. Take a piece of the cut croissant and dip it into the custard and place in a 9”x13” baking dish, packing them tightly to create a base layer.
7. Top with some cut strawberries and scoops of cream cheese frosting throughout the dish.
8. Add a second layer of the croissants on the top, repeating by dipping it into the custard. Arrange the croissants with some peaks up and some cut sides up for a dramatic effect.
9. Pour the remaining egg mixture slowly over the croissants, making sure to get some in every nook and cranny. Cover with aluminum foil and allow to soak for at least 1 hour.
10. When ready to bake, cook the casserole covered with the aluminum foil for 30 minutes then remove the foil, and cook for an additional 10-15 minutes or until set. Make sure not to burn the croissants.
11. Allow the casserole to cool and then top with some more strawberries, scoops of cream cheese frosting, and a generous drizzle of confectioner’s sugar
12. Cut and serve with a drizzle of strawberry syrup.
Enjoy!
Baker Style Black & White Cake Slices: Moist & Creamy!
Tools used to make this recipe (Amazon affiliate links):
Baking Pans:
Icing Spatulas:
Pastry Bag:
Star Tip:
Mixer:
Ingredients
For the Cake:
2 and 1/2 cups all-purpose flour
1 and 1/2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3 ounces semi-sweet chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil or vegetable oil
3 cups granulated sugar
3 eggs
1 cup plain yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
2 teaspoons baking soda
The Pastry Cream:
4 cups whole milk
8 tablespoons (1/2 cup) cornstarch
1 and 1/2 cups granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup heavy cream
3-4 teaspoons pure vanilla extract
For the Ganache:
6 ounces semi-sweet chocolate
3/4 cup heavy whipping cream
1/2 - 1 teaspoon pure vanilla extract
For the Coffee Syrup:
1 cup granulated sugar
1 cup water
1-2 teaspoons instant coffee
1 teaspoon pure vanilla extract
For the Vanilla Buttercream:
1 pound unsalted butter, softened
1 cup confectioner's sugar
2 teaspoons pure vanilla extract
2 cups of pastry cream
Instructions
Make the chocolate cake:
Preheat the oven to 350 °F, 180 °C.
Combine the cocoa powder, flour, salt, and baking powder in a bowl. Whisk together and set aside.
Combine the chocolate together with the hot coffee in a bowl or pitcher. whisk together until the chocolate melts. Set aside.
In a large mixng bowl, combine the eggs, sugar, oil and whisk together. Add the yogurt, baking soda, vanilla, milk, and coffee mixture. Whisk together until smooth.
Add the flour mixture in a few batches until incorporated.
Grease 2- half sheet (17.88 x 12.88 x 1.06 inches) baking pans and line them with parchment paper.
Divide the cake batter equally between the two pans and bake for 22-25 minutes. The cakes are ready when a toothpick that has been inserted in the center comes out clean or with a few moist crumbs attached.
Cool the cakes, remove the parchemnt paper and wrap them with plastic wrap. The cakes can be stored in the freezer for 2 months.
Make the Pastry Cream:
Add the milk, salt, and 1 cup of sugar to a pot and heat until steaming hot. Combine the yolks, remaining sugar, cream, and cornstarch together in a bowl and whisk together until smooth.
Add some of the hot milk to the egg mixture and whisk together. Pour the egg mixture into the pot with the milk and whisk together until it comes to a boil and thickens.
Remove from the heat and add the vanilla extract. Whisk together. Transfer the pastry cream to a bowl and cover with plastic wrap. Allow the cream to cool and refrigerate up to 3 days.
Make the Coffee Syrup:
In a small saucepan, combine the sugar, coffe, and water and bring to a boil. Once the sugar has dissolved remove from te heat and add the vanilla and stir together. Allow the syrup to cool completely. It cn be stored in the refrigerator for up to a week.
Make the Ganache:
Heat the cream until scalding hot. Place the chocolate in a bowl and pour the hot cream over it along with the vanilla extract. Whisk together until smooth and glossy. Set aside.
Make the Vanilla Buttercream:
In the bowl of a tabletop mixer that has been fitted with teh whisk attachment, add the butter, confectioner's sugar, and vanilla extract. Beat on low speed until smooth and then increase the speed to high and beat for anothe rminute until fluffy.
Allow the pastry cream to come to room temperature and add it in a few batches to the butter while the machine is running on medium speed. beat until smooth and fluffy. Make sure to scrape down teh sides of the mixing bowl. Transfer some of the buttercream into a pastry bag that has been fitted with a large open star tip.
Assemble the Cake:
Note: it is best to work with the cake while it is frozen.
Cut the cake into 2 equal portions. Place one portion onto a board or the back of a baking pan taht has been covered with parchment paper.
Brush the cake with a generous amount of coffee syrup.
Pipe a vanilla buttercream border with the icing.
Spread a thin layer of ganache in the center and top with pastry cream. Spread the pastry cream over the ganache and top with the other half of the cake.
Brush the cake with coffee syrup. Frost the cake with the vanilla buttercream and drizzle ganache on top to create a decorative pattern.
Chill the cake in the freezer for 30 minutes.
Cut into serving portions and decorate each slice with a swirl of buttercream and a strawberry slice.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
New York Style Cheesecake Recipe - July 4th Special! - CookingWithAlia - Episode 143
To print the recipe, click here:
One of my favorite things when I was living in the East Coast, was going to New York, sitting in a cafe, and eating a piece of cheesecake! So now that I am in California, I have decided to celebrate July 4th by making my own New York Style cheesecake. Baking a cheesecake is quiet easy, you only need to take care of couple of things: to avoid the cracks on the surface (due to the air pockets that rise up while baking the cheesecake), we need to reduce the amount of air in the batter. To do so, do not overbeat the cream cheese mixture and also beat at low speed. The cracks can also happen if the oven is dry, and that's why we are going to bake the cheesecake in a water bath. Now you are ready to make your own New York style cheesecake!
Hulk Cake: Everyone Will Be Delighted When They See This Dessert for Christmas | ASMR | Bunstein
Do you know what happens when you mix cake and a superhero? You get the Hulk Cake, of course! In this video, we demonstrate how to make this delightful dessert, complete with a basil and mango mousse, and chocolate frosting.
This Hulk Cake is sure to please all your guests at Christmas – or any time of year! Watch the video to see how to make it, and be sure to share it with your friends on social media. They won't be able to resist a slice of this delicious cake!
Ingredients:
Cream with basil
Basil juice 120 g
Glucose syrup 75 g
Sugar 75 g
Cream 33% 45 g
Corn starch 7 g
Egg 130 g
Gelatin 5 g
Butter 95 g
Mousse mango (mold 16 cm)
Mango puree 150 g
Cream 33% 150 g
Sugar 50 g
Gelatin 8 g
Mousse with basil flavor (mold 20 cm)
Custard with basil flavor 390 g
Cream 33% 260 g
Gelatin 5 g
Base (mold 20 cm)
Almond paste 95 g
Butter 70 g
Egg yolk 30 g
Cocoa 40 g
Wheat flour 110 g
Almond flour 100 g
Sugar 100 g
Salt pinch
Vanilla extract 1 tsp
Mirror glaze
Gelatin 12 g
Sugar 150 g
Water 75 g
Glucose syrup 150 g
White chocolate 150 g
Condensed milk 100 g
00:00 How to make basil custard
00:25 How to make basil juice
02:31 What the finished basil custard looks like
02:42 How to make mango flavored mousse
02:53 How to cut a mango
03:34 How to make mango puree
04:34 How to whip cream for mousse
05:21 How to make shortcrust pastry
06:32 How to make “mincemeat” from shortcrust pastry
06:54 How to bake shortcrust pastry
07:06 How to make mirror glaze
08:06 How to assemble Hulk mousse cake
08:45 How to make basil flavored mousse
09:08 How to remove frozen mousse from a mold
09:40 How to glaze mousse cake with mirror glaze
09:57 What does the finished Hulk mousse cake look like
Andrew Bunstein
How to make Powdered Snow Strawberry Tart Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, a strawberry tart.
I made it look like snow by using an unusual ingredient called maltosec that I received.
The white chocolate melted smoothly in my mouth and became delicious.
0:00 Digest
0:19 Cocoa Tart
3:12 Almond Cream
5:14 Custard cream
7:28 Topping the tart with strawberries
7:51 Nappage
8:27 Make powdered snow with maltosec and white chocolate
9:13 Finish
9:21 Tasting
10:11 Cacao notes (Introduction of cooking tool store: Jiyugaoka GrandChef)
Photo by: Jiyugaoka GrandChef
2-18-15 Jiyugaoka, Meguro-ku, Tokyo
[Book]Chocolate Cacao Recipe Book now on sale!
The World's Most Carefully Taught! Chocolate Sweets Book
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[Tarte Chocolat]
A - Unsalted butter: 75g
A - Almond powder: 25g
A - Powdered sugar: 50g
A - Salt: 1g
A - Cocoa powder: 10g
A - Whole egg: 30g
Flour: 120g
[How to make the tart dough]
1. Sift together A
2. Cream the butter.
Add A in several times, mixing well each time.
Pour in the egg mixture 3 to 5 times, a little at a time.
Use a rubber spatula to cut the mixture, then switch to a card and fold in the mixture.
Add the flour mixture to the sifted mixture in two or three batches.
Wrap the dough in plastic wrap and refrigerate for at least 3 hours.
Roll out the dough with flour to a thickness of 3 mm.
Preheat the oven to 170°C and bake at 160°C for 20 minutes.
[Almond cream]
Unsalted butter: 80g
Powdered sugar: 40g
Whole egg: 70g
Almond powder: 80g
Flour: 20g
Granulated sugar: 40g
[Directions]
1. Knead the butter and mix in the powdered sugar.
Measure out the beaten egg and divide it into three portions, then add the almond powder.
Add flour and granulated sugar and mix.
Place in the refrigerator for at least 3 hours.
Pour the mixture into the tart.
Preheat the oven to 180°C and bake for 15-20 minutes.
[Beaumescent syrup 18°]
Water: 50ml
Granulated sugar: 34g
[Preparation].
Put the sugar in a pan and add the water.
Heat over medium to low heat and cover with a lid.
When the water becomes transparent and the sugar has completely melted, cover the pan and wait until it cools down.
[Custard cream]
Milk: 200ml
Vanilla bean: 1/2
Egg yolks (L): 3
Granulated sugar: 40g
Flour: 20g
Condensed milk: 10g
Unsalted butter: 10g
[How to make].
Crack the vanilla, remove the beans, and add to the milk.
Beat egg yolks, add granulated sugar, and mix until white and fluffy (blanching).
Add the flour to the egg yolks and mix lightly.
Bring the milk to a boil and add about 1/5 of the milk to the yolks first, then add more milk as needed. 5.
Scrape the mixture back into the pan and heat over medium heat.
When it begins to harden, stir vigorously.
When the mixture becomes heavy and then lightens, it is ready to cook. 8.
Stir in butter and condensed milk and let cool.
[NAPAGE]
Water: 50ml
Powdered gelatin: 3g
Granulated sugar: 10g
1. Mix the ingredients thoroughly and apply to the strawberry when the temperature is about 35℃ this time.
A small pentode (placed on the gas stove)
Delonghi convection oven EOB2071J-5W
Couverture white chocolate
Valrhona Faive Evoire
Silicon whipper TOMIZ
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm 2pcs
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#snow
#strawberry
#tart
#pastry
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#chocolate