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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Buttery, Flaky, Chocolaty Rugelach
Chocolate Rugelach may appear intricate and intimidating, but today I’m breaking down all of the steps to show you how easy these buttery, flaky, chocolate-filled cookies are to make at home (even if you’re a novice baker!)! This is a rich and very manageable pastry dough filled with decadent chocolate.
RECIPE:
Ingredients
2 cups all-purpose flour 250g
1/4 cup granulated sugar 50g
1/4 heaping teaspoon table salt
1 cup unsalted butter very cold and cut into 16 pieces (226g)
6 oz cream cheese very cold, cut into 16 pieces (170g)
1/3 cup sour cream 80g
Chocolate filling
8 oz semisweet chocolate¹ (226g)
1/4 cup brown sugar 50g
1/4 -1/2 teaspoon ground cinnamon optional, I usually use 1/4 teaspoon but add more for a stronger taste
1/8 teaspoon salt
Topping
1 egg (any size)
1 teaspoon water
Coarse sugar or nonpareil sprinkles for decorating, optional but recommended
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Instructions
00:00 Introduction
00:30 Combine flour, sugar, and salt in the basin of a food processor² (see note if you don't have a food processor) and pulse to combine.
00:47 Sprinkle butter and cream cheese pieces over the top, add sour cream, and and pulse just into butter and cream cheese are cut into the dough.
01:25 The mixture should still be quite crumbly and you will have chocolate chip-sized pieces of butter and cream cheese remaining. This is normal, don’t over-work your dough (see post or video for visual, if needed)!
01:39 Transfer dough to a clean surface and work the crumbs together gently (don’t over-handle or the warmth of your hands will start to melt the butter) to form a log.
01:57 Divide into 4 equal portions, flatten each into a disk that’s ½-1” thick. Wrap in plastic wrap and refrigerate for at least one hour and up to 5 days.
02:32 When dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare your chocolate filling
Chocolate Filling
02:40 Chop or break chocolate bar into small pieces and heat in the microwave in 20-second intervals, stirring in between, until completely melted.
03:09 Add brown sugar, ground cinnamon, and salt and stir until combined. Mixture will appear grainy, this is normal (the grain from the sugar will disappear when the rugelach bakes) Set aside.
03:29 Working with one disk at a time, remove one round of dough from the fridge and transfer to a clean, lightly floured surface. Roll into a 10” circle and immediately spread ¼ of the chocolate mixture in a thin layer over the circle.
05:11 Use a pizza cutter or knife to cut the dough into 16 even wedges (I cut mine just like I’m cutting a pizza).
05:26 Starting from the larger side, roll one wedge over itself to form the rugelach and transfer to prepared baking sheet. Work quickly to roll each of the wedges as the chocolate will begin to harden fast and will make it difficult for you. However, even if the chocolate begins to solidify it should have been spread thinly enough that it should easily break as you roll and the rugelach should still look nice!
05:47 Space cookies at least 2” apart on baking sheet.
05:55 Prepare egg wash by whisking together egg with one teaspoon of water. Use a pastry brush to gently brush each cookie then sprinkle with coarse sugar or nonpareils.
06:20 Transfer to 350F (175C) preheated oven and bake in the center rack for 25 minutes or until golden brown.
Allow to cool completely on baking sheet before enjoying.
Notes
¹Chocolate:
You can use chocolate bars (preferred) or chocolate chips (you would need about 1 1/3 cup). Dark or milk chocolate will also work for this recipe.
²Food processor (or lack thereof)
This recipe can be made without a food processor. Just use a pastry cutter or pair of knives to cut the butter and cream cheese into the flour mixture then stir in the sour cream and proceed with the recipe as indicated.
Storing:
Keep at room temperature for up to 5 days. Keeping the cookies uncovered helps them retain their crispness, while covering them makes them softer.
Freezing
You can freeze the disks of dough for several months, simply thaw overnight in the fridge before using. You can also freeze the assembled cookies before baking. Roll the rugelach into cookies and freeze (skip the egg wash). Before baking, brush with egg wash and sprinkle with sugar and then bake from frozen, you will likely need a few extra minutes in the oven.
Baked cookies may also be frozen for several months.
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The ULTIMATE Turkish Breakfast????????
I had been told the breakfast in Turkey is an incredible experience. I was shocked to see how massive these breakfasts are. In this video, we got a recommendation to visit this restaurant with my friends Mahad and Saud where we ordered way too much food and share with you the entire experience.
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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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No Bake Chocolate Pie with 5 Ingredients - Gemma's Bigger Bolder Baking
The most indulgent sky-high Chocolate Pie you've ever seen!
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* Easy 10-Minute Key Lime Pie:
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Hi Bold Bakers! What if I told you you could make an absolutely killer chocolate dessert, with no oven, and just 5 ingredients you most likely already have to hand? This No Bake Chocolate Pie With Only 5 Ingredients is smart, no-baking at its best. Using only Oreo cookie crumbs, butter, bittersweet chocolate, cream, and vanilla extract, I'm going to whip up the most indulgent sky high chocolate pie you've ever seen. So let's get no baking!
Chocolate lovers, it’s time to fasten your seat belts!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Raspberry & Pistachio Mini Pavlovas Recipe | Perfect for Spring & Easter!
CLICK BELOW FOR RECIPE! ????????????
A delicious and pretty twist on traditional pavlova! You’ll love these raspberry and pistachio mini pavlovas, topped with whipped cream. They’re great for any occasion, all year round! Each mini pavlova is made with fluffy meringue, finely diced pistachios, raspberry preserves, and cream. This heavenly dessert is crispy on the outside, fluffy and marshmallow-y on the inside. I love the combination of the sweet meringue with the salty pistachios and tart raspberries!
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Contents of this video:
00:00 Introduction
00:53 Preparing for the Recipe
01:35 Using Superfine Sugar
02:00 Making the Meringue
02:59 Adding Pistachios
03:27 Pastry Bags & Baking Pans
04:30 Piping the Pavlovas
05:00 Baking Instructions
05:27 Whipped Cream Recipe
05:55 Assembling the Pavlovas
07:08 Taste Test
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Insanely Delicious Desserts You Need To Try Before You Die
No matter where you might travel around the world, the one thing you can always count on is being able to find a good dessert. Sweets are an international love language, and they’re as varied and beautiful as the cultures they come from. But with so many kinds of desserts in the world, how do you know which ones are most worth eating?
As fun as it might sound, trying every single dessert out there is a near impossible task, but we’ve narrowed the list down for you. From Germany’s Black Forest cake to Portugal’s pastéis de nata, these are the most insanely delicious desserts you need to try before you die.
#Desserts #Food #Delicious
Black Forest cake | 0:00
Gulab jamun | 0:41
Black and white cookie | 1:12
Carrot cake | 1:41
Cheesecake | 2:12
Tres leches cake | 2:43
Macarons | 3:12
Charlotte royale | 3:42
Alfajores | 4:12
Chocolate babka | 4:42
Key lime pie | 5:08
Sticky rice with mango | 5:37
Swedish Princess Cake | 6:05
Yule log | 6:34
Tiramisu | 7:03
Crème brûlée | 7:30
Bananas foster | 7:53
Baked Alaska | 8:20
Mochi | 8:51
Cannoli | 9:20
Flan | 9:48
Lemon bars | 10:18
Apple pie | 10:45
Cronuts | 11:15
Shave ice | 11:44
Burnt almond cake | 12:12
Nanaimo bar | 12:45
Baklava | 13:16
Picarones | 13:47
Chocolate mousse | 14:21
Crepes suzette | 14:47
Apfelstrudel | 15:20
Coconut cake | 15:48
Cornes de Gazelle | 16:17
Lamingtons | 16:45
Dan tats | 17:13
Kanafeh | 17:40
Linzertorte | 18:08
Kulfi | 18:37
Pavlova | 19:11
Sticky toffee pudding | 19:37
Malva pudding | 20:03
S'mores | 20:33
Pastéis de nata | 21:00
Churros | 21:30
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