French Food Taste Test – Caramel Crêpes & Calvados Apple – Food & Drink
In this episode of Food & Drink you will see some classic French dessert food: some Caramel Crêpes and a Calvados Apple. Fresh French crêpes are one of the most popular things globally and there is almost nobaldy who doesn't like them.
Simple and sweet French dessert food review!
Do you like pancakes? Check this:
Russian Food Taste Test | Blini & Russian Standard Vodka -
ASMR Dessert – American Pancakes with Pancake Ice Cream and Blueberry Sirup -
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#frenchpancakes
#pancakes
#crepes
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#applecalvados
#calvadosdrinks
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GÂTEAUX AUX POMMES #applecake
GÂTEAUX AUX POMMES ????
3 oeufs
150 gr de farine
150 gr de sucre
2 pommes coupés en dés
1 pomme coupé en lamelle
Arôme au choix
1 moule beurré fariné
Séparer les blancs des jaunes . Monter les blancs en neige. Dans un saladier mélanger jaunes d'oeufs sucre farine et arôme ajouter les blancs en neige a la spatule incorporer les pommes coupés en dés verser dans le moule disposer les lamelles de pommes sur le dessus enfourner environ 30 mn à 180 ° ????
Richard Bertinet's Baked Camembert In Brioche | At Home | Waitrose
French baker, chef and author Richard Bertinet shares his recipe for baked Camembert in a brioche wreath.
An enriched dough, brioche is made with butter, eggs and milk. Its sweet flavour pairs beautifully with the richness of the baked Camembert. Great as a cheese course, serve with new potatoes, cornichons and charcuterie for a bigger meal.
Add garlic and fresh herbs to the cheese ahead of baking and finish with a glug of olive oil for a classic method, or if you want to try something different, top with fennel seeds and fresh fig, or porcini mushroom paste and a drizzle of truffle oil.
In each episode of our Christmas At Home series, we’ll be joining a different chef or cook in their home kitchen as they share one of their favourite Christmas recipes, the food they love to cook over the festive period, and how they might be celebrating a bit differently this year.
We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think.
Ingredients:
250g whole milk
4 British Blacktail Free Range Medium Eggs
500g Waitrose & Partners Farm Strong White Bread Flour, plus extra for dusting
1 heaped tsp Doves Farm Quick Yeast
60g unsalted butter, diced, at room temperature
40g caster sugar
10g salt
3 x 250g whole Camembert
Boiled potatoes, to serve
Cornichons, to serve
Selection of charcuterie, to serve
For the classic garlic & herb:
1 sprig rosemary and/or thyme
1 clove garlic, thinly sliced
1 tbsp extra virgin olive oil
1 tbsp Pernod (optional)
For the mushroom & truffle:
3 tsp Cooks’ Ingredients Porcini Mushroom Paste
1 sprig rosemary and/or thyme
1 tsp Cooks’ Ingredients Truffle Oil, to drizzle
For the fig & fennel:
1 large fig
Large pinch of fennel seeds
1 sprig thyme
1 tbsp extra virgin olive oil
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Foie Gras with Caramelised Apples | The F Word With Foxy Games
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Gordon Ramsay's recipe for Foie Gras with Caremelised Apples on The F Word season 5. .
#TheFWord #GordonRamsay #Food #Cooking .
Professional Baker Teaches You How To Make POACHED PEARS!
Poires Belle Hélène or Poached pears are served with a créme anglaise drizzled with chocolate sauce and sprinkled with sliced almonds. You'll find the recipe ingredients and instructions below.
INGREDIENTS
Crème Anglaise
1 cup (250 mL) half-and-half (10%) cream
1 vanilla bean
2 large egg yolks
3 Tbsp (36 g) granulated sugar
Poached Pears
4 firm Bosc pears
3 cups (750 mL) granulated sugar
3 cups (750 mL) water
1 lemon
Chocolate Sauce (makes about 1 cup/250 mL)
¼ cup (60 mL) whipping cream
3 oz (90 g) bittersweet chocolate, chopped
3 Tbsp (45 g) unsalted butter
2 Tbsp (30 mL) milk
2 Tbsp (25 g) packed light brown sugar
2 Tbsp (30 mL) corn syrup
1 pinch salt
½ cup (50 g) toasted sliced almonds
DIRECTIONS
Crème Anglaise
1. For the crème anglaise, heat the cream in a small saucepan over medium heat, along with the scraped seeds and the vanilla pod until it just begins to come to a simmer. Remove the vanilla pod. Whisk the egg yolks and sugar in a small bowl. Slowly pour the hot cream into the egg mixture while whisking constantly, and add this back to the pot. Switch to a wooden spoon and stir the cream (still over medium heat) until it coats the back of the spoon, about 4 minutes. Pour the crème anglaise through a strainer and cover the surface of it directly with plastic wrap. Cool to room temperature and then chill completely.
Poached Pears
1. For the pears, peel the pears (leaving the stem on, if possible) and scoop out the core from the bottom of the pear, using a melon ball scoop. Bring the sugar and water to a simmer in a medium saucepan over medium-high heat. Cut the lemon in half, squeeze the juice into the pot and add the lemon halves as well. Add the pears to the liquid, ensure a gentle simmer is reached and then cover the surface of the liquid with a pieces of parchment cut to fit inside the pot, and top this with a small plate or lid, to keep the pears under the surface of the liquid. Poach the pears for about 20 minutes, until they are tender when pierced with a fork or skewer. Remove the pot from the heat to cool, and then transfer the pears and the liquid to a bowl to chill until ready to serve.
Chocolate Sauce (makes about 1 cup/250 mL)
1. For the chocolate sauce, stir the cream, chocolate, butter, milk, brown sugar, corn syrup and salt together in a heavy bottomed saucepot over medium-low heat until melted and smooth. Remove the sauce from the heat and serve warm or chill for later use. The sauce can be reheated to make it more pourable. (The chocolate sauce will keep, refrigerated, until the best before date of the cream.)
2. To serve, spoon some of the crème anglaise into a flat-bottomed bowl (such as a pasta bowl). Place a drained pear upright in the centre of the plate. Drizzle warm chocolate sauce over the pear, letting it spill into the plate with the crème anglaise and sprinkle with sliced almonds.. Serve immediately.
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Pickled WALNUTS in BRANDY ???? You will never eat cheese again without these NUTS preserves in BRANDY
Today easy recipe that will give you great satisfaction ???? in a few minutes we will prepare BRANDY WALNUTS ???? perfect with homemade cheeses but also on ice cream or to enrich your desserts.
You will need only:
Walnuts about 20
Water 75 g
Sugar 75 g
Honey 1 tsp
Orange peel
Brandy
Don't forget to share your experience by leaving a comment ????????
Here, on my website, you will soon find the written recipe:
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