How To make Beignets with Chocolate& Apricot Sauce
3/4 cup water
6 tablespoons unsalted butter
chopped
1 tablespoon sugar
1/8 teaspoon salt
3/4 cup flour :
sifted
3 large eggs
Oil for shallow frying Powdered sugar BITTERSWEET CHOCOLATE SAUCE 4 ounces semisweet chocolate
1 ounce unsweetened chocolate
1/2 cup water
2 1/2 tablespoons unsalted butter
1/2 cup powdered sugar
APRICOT SAUCE 1 cup apricot preserves
3 teaspoons apricot brandy or water
Pour the water into a small, heavy saucepan, and add the butter, granu- lated sugar, and salt. Bring to a rolling boil, at which time the butter should be melted. Add the flour all at once. Lower the heat, and cook, stirring constantly with a wooden spoon, for a minute or two, until the mixture comes away from the sides of the pan. Remove the pan from the heat, and beat in the eggs, one at a time, incorporating each egg thoroughly before adding the next. Continue beating until thick and smooth. Allow the mixture to cool while heating the oil. Pour enough vegtable oil in a large skillet so that it is at least 1 inch deep. Heat to 360 degrees. Drop the mixture by heaping teaspoonfuls into the hot oil, frying only a few beignets at one time so that they are not crowded. Fry for about 4 to 5 minutes, or until they are crusty and a dark golden brown, turning occasionally with a spoon so that they color evenly. Note: It is important that the fritters are crusty, if undercooked, they will deflate before being served. Using a 10-inch skillet, you should be able to fry 10 fritters at a time (one-third the mixture). When they are sufficiently cooked, remove the fritters with a slotted spoon, and drain on paper toweling. Place successive batches in a 250 degree oven to keep hot while frying the remainder. Place the beignets on a heated serving platter, and dust the tops generously with confectioner's sugar put through a wire sieve. Pass the sauces separately. Chocolate sauce: Chop the chocolates into coarse pieces and place in the top of a double boiler set over barely simmering water. Add the water, butter and sugar. Stir occasionally until the chocolate is melted and the mixture is well blended and smooth. Remove from the heat, but keep the sauce over hot water until ready to serve. It should be served warm. Apricot sauce: Turn the apricot preserves into a small saucepan. Add 3 tablespoons of the brandy or water, and simmer, stirring, just until thoroughly heated. Add additional liquid, if necessary, to bring to a sauce consistency. Serve Warm. Note: if there are any large pieces of fruit in the preserves, break them up while heating.
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LULU LA BARQUETTE FAIT MAISON ???? Recette facile et rapide???????????? Deli Cuisine
Tellement gourmandes ces petites barquettes ????
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Ingrédients:
100g de farine
100g de sucre
4 œufs
Une pincée de sel
1 c.à.c d’extrait de vanille
confiture de fraise
confiture d'abricot
pâte a tartiner chocolat-noisette
donne 50 barquettes
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Le gâteau qui pleure au chocolat :
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Msemen :
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Brioche aux pépites de chocolat :
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Biotech 2 Fermentation Lab: White Chocolate Lemon Brioche
Fermentation Formula: C6H1206 –> 2C2H5OH +2CO2
Song: That Positive Feeling- Alumo
Martha Stewart's St. Patrick's Day 13 Recipe Special | Martha Bakes Classic Episodes
Celebrate the luck of the Irish with thirteen back-to-back recipes from Martha Bakes! Get inspired for St. Patrick's Day with this special featuring Martha’s classic Irish soda bread, a boozy rum raisin pie and her show-stopping green tea crepe cake, plus watch special bonus clips from The Martha Show!
#marthastewart #stpatricksday #bread #desserts #baking #recipes
0:00 Welcome to Martha Bakes St. Patrick's Day Watch Party
0:05 How to Make Irish Soda Bread
5:24 How to Make Honeydew and Cucumber Mojito
7:53 How to Make Martha’s Favorite Spiked Desserts
8:44 How to Make Mrs. Maus's Fruitcake
14:26 How to Make Plum and Port Crostata
20:02 How to Make Rum Raisin Pie
24:47 How to Make Tiramisu
25:08 How to Make Ladyfingers
31:19 How to Make Martha’s Green Latte
33:32 How to Make Green Tea Desserts
34:21 How to Make Green Tea Crepe Cake
41:32 How to Make Green Tea Cookies
43:31 How to Roll Cookies with Bamboo Sushi Rolling Mat
45:20 How to Make Green Tea Cupcakes
52:04 How to Make Green Tea Tuile with Matcha Ice Cream
56:57 BONUS: How to Make One-Pot Corned Beef and Cabbage with Jane Seymour
Full Recipes:
Irish Soda Bread -
Honeydew and Cucumber Mojito -
Mrs. Mauss Fruitcake -
Plum and Port Crostata -
Rum Raisin Pie -
Tiramisu -
Ladyfingers -
Hot or Iced Matcha Latte -
Green Tea Crepe Cake -
Green Tea Cookies -
Green Tea Cupcakes -
Green Tea Tuiles -
One-Pot Corned Beef and Cabbage -
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
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Savory carrot cake dish | 50 layered carrot tart!
Hey guys! Today we’re going to make a delicious carrot dish. Its a layered carrot tart with carrot cream, some sweet and sour carrot, mustard seeds and a carrot leaf and beurre blance sauce. All great recipes, so enjoy guys!
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Vegan Baked Donuts (OIL AND GLUTEN-FREE) | Chef AJ LIVE! with Chef Eric Lechasseur
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Eric Lechasseur
Author. Chef of plant-based vegan macrobiotics since 1994.
Eric trained as a classical French chef.
In 1993, Eric began his plant-based vegan, macrobiotic journey to help his wife, Sanae Suzuki in 1993, recover from ovarian cancer. He soon discovered that plant-based vegan macrobiotics was effective for treating his severe allergies.
Soon after, his reputation caught on, and he became a celebrity chef extraordinaire sought after by Oprah, Madonna, Tobey Maguire, Jim Carey, Leonardo DiCaprio, and Sting.
Eric and Sanae operated an organic vegan, macrobiotic restaurant, and Seed Kitchen (Venice 2008~2016), Seed Bistro (West Los Angeles 2010), California.
He cooked for his wife, Sanae's stage IV lymphoma cancer in 2017, and she has recovered once again.
Currently, he is working as a plant-based vegan macrobiotics personal chef. He enjoys his wing foil surfing and lives in Santa Monica, California, with Sanae, five dogs, and two cats.
Oil Free Gluten Free Vegan Baked Donuts
MAKES 12 DONUTS
For the donuts:
3⁄4 cup gluten-free flour mix1⁄2 cup almond flour1⁄4 cup arrowroot powder1⁄2 teaspoons baking powder
1⁄2 teaspoon xanthan gum
1⁄4 teaspoon sea salt1⁄8 teaspoon baking soda
1⁄3 cup maple syrup
1⁄3 coconut yogurt
1⁄2 cup hot water
For the toppings:
1 tablespoon kuzu (also known as kudzu medicinal starch)
½ cup water
½ cup strawberry jam or maple butter
To make the donuts:
1. Combine the flours, arrowroot powder, baking powder, xantham gum, salt, baking soda in a bowl and set aside.
2. In another bowl, mix the wet ingredients until creamy.3. Pour the wet ingredients into the dry mix and stir until the mixture is slightly lumpy.
4. Using a 2-ounce ice cream scoop, pour the batter into a donut pan and bake at 350°F until golden brown, about 16 minutes.
To make the topping:
1. mix the kuzu and water in a pan, bring to medium heat and mix frequently until clear and thicken. Add the jam or maple butter and mix again.
2. Top each donuts of jam with a spoon.
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TIME CODE:
00:00 Guest introduction, bio and Chef Eric's days as a pastry chef
07:33 Recipe demo and discussion - Vegan Baked Donuts
37:00 Finished donuts are plated and eaten, Chef Eric fields viewer and Chef AJ questions
54:55 Final thoughts and show wrap
Raspberry Filling Recipe
Yummy raspberry filling recipe for cake and cupcakes! Easily make your own fresh raspberry filling! Check out the full tutorial here:
Raspberry Filling Recipe
1 lb fresh raspberries (omit the 1/3 cup water if using frozen raspberries)
2 Tablespoons freshly squeezed lemon juice
1/3 cup granulated sugar
1/3 cup water
3 Tablespoons corn starch
Buttercream recipe:
1M piping tip:
Large Pastry bags:
Check out this tutorial to learn how to stack and fill a cake:
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