PK's Kitchen #1 - Apple Knocker
Welcome to PK's Drunk Kitchen :D Featuring Deaneo111 Tonight we make a drink that basically as gay as we are... the
Apple Knocker
1 bottle of Apple Cider
1 Std shot of Vodka
1/2 shot of Lemon Juice
1/2 shot of Strawberry Liqueur
Poor cider into Higball glass filled with ice. Shake lemon juice, vodka and SL in a shaker, then add to cider. Add more SL for extreme pinkness and then enjoy
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Appleknocker Burger | Eckert's Farms
Our ground beef is very lean, freshly ground onsite, and never frozen. Pick some up today and try this delicious recipe.
Appleknocker Burger
1 pound ground beef
2 links Applewurst
6 hamburger buns
Snip ends off sausage links and squeeze meat out of casing. Mix both ground beef and applewurst sausage together. Pat into six 1/4 pound patties. Grill on medium high heat for 4-5 minutes per side.
Toast or grill bun and top with the burger and any other condiments, as desired. Serve immediately. Enjoy!
Spirit of Albany: Albany Apple Knocker
The Empire State averages about 29.5 million bushels of apples annually and which are grown on about 55,000 acres in six major production districts. Even with all of those apples, New Yorkers won't shy at the chance to get another taste in! That's why this cocktail embodies the apple flavor. Learn more at
How to make Pistachio Orgeat Syrup
I love it when viewers send me suggestions for episodes. I mean, it's hard coming up with ideas sometimes, there's so many options!
I always say 'fresh is best' so in this episode I'm making a Pistachio Orgeat Syrup! Typically Orgeat Syrup is made from almonds but I wanted to try something different. Let me tell ya it tastes amazing!
So if you have the time and patience try this recipe. DIY is always better than store bought- that's for sure! Try it!
Cheers!
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Credits
Original music written and preformed by Bruce
Select music provided by Audioblocks.com
Video production and post production by Rev Media Group
revmediagroup.com
The content found in “BAR TALK & COCKTAILS” is for informational purposes only and is in no way intended for the consumption of alcohol or advice on drinking alcoholic beverages or as treatment cure for any health condition and nor should it be construed as such. Always drink responsibly. Please understand that you assume all risks from the use, non use, or misuse of this information. Any resemblance between the characters portrayed in this show and any persons living or dead, is merely a coincidence and certainly a miracle.
Choux Au Craquelin - The Gold Standard of French Patisserie
Today we're making Choux Au Craquelin that is good enough for any pastry shop window. Golden Crispy pastry! Melt in the mouth Mocha Cream filling. In my opinion this is the Gold Standard of French Pastry.
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Choux Au Craquelin Recipe
Craquelin
100g plain white flour
100g light brown sugar
100g unsalted butter, softened
Place all the ingredients into a bowl and beat together until smooth.
Place the craquelin mixture onto a piece of silicone paper and cover with a second sheet and roll the dough to approximately 2-3mm thick.
Place onto a baking sheet and freeze until required.
Choux Pastry
150ml water
25g butter
Pinch salt
Pinch sugar
1/2tsp vanilla extract
50g flour
1 egg yolk
1 egg, beaten
Preheat the oven to 190ºC. Lightly grease a baking sheet or line with silicone paper.
Put the butter and water in a medium sized saucepan and heat until the butter has melted.
Bring to the boil, shoot all the flour in at once and beat quickly off the heat until smooth and glossy – return to the heat for 2-3 minutes and cook over a gentle heat until the mixture comes away from the sides of the pan and looks like waxy mashed potato.
Remove the pan from the heat and gradually add the beaten egg, beating continuously between additions. The mixture should be thick, shiny and piping consistency.
Put the choux pastry into a piping bag and pipe 8 - 10 rounds about 1 & 1/2 inch in diameter. Top each round with a frozen craquelin disc.
Bake for 30 minutes, until well risen, rich golden brown. Remove from the oven and make holes in the side of the choux, with a skewer, to allow the steam to escape.
Return to the oven at 140ºC for approx. 20 minutes to dry out. Once dry, remove from the oven and cool on a wire rack.
Mocha Cream Filling
300ml whole milk
2tsp instant coffee
2 large egg
50g caster sugar
30g flour
80g dark chocolate
2 leaf gelatine
100g unsalted butter
Put the milk and instant coffee into a heavy based saucepan over a low heat and bring to a simmer, stirring to dissolve the coffee When the milk is steaming remove from the heat.
Beat the eggs, sugar and flour together in a bowl until smooth. Pour the hot milk onto the egg mixture, whisking all the time. Strain the custard back into a clean pan and return to the heat. Bring to the boil, stirring all the time - the mixture will go lumpy, keep stirring and allow to simmer for approximately 5 minutes or until thick, glossy and lump free. Taste to ensure the starch has been cooked out sufficiently.
Remove from the heat. Soak the gelatine in cold water. Remove the gelatine from the water and squeeze out the excess moisture, add to the custard along with the chocolate and stir until melted. Finally add the butter and beat until smooth. Pour the custard onto a plate, cover and leave to cool.
Once cool, beat with an electric whisk until light and fluffy. Then place the mixture into a piping bag fitted with a rosette nozzle.
To serve;
Using a serrated pastry knife, cut the tops off of the choux balls, pipe the filling into the pastry, drizzle over a little melted chocolate, then replace the pastry top and serve.
CHAPTERS
0:00 Intro
0:10 Making the Craquelin
0:38 Choux Pastry
1:47 Piping & Baking the Choux Pastry
2:26 Mocha Cream Filling
3:45 Assembling the Choux Au Craquelin
4:04 Finished Pastries
#chouxpastry #chouxaucraquelin #chocolate