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.
How To make Beignets with Chocolate& Apricot Sauce's Videos
Raspberry & Pistachio Mini Pavlovas Recipe | Perfect for Spring & Easter!
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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!
Get the full recipe here:
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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
#baking #desserts #pavlova #Easter #tatyanaseverydayfood
Cinnamon Doughnut Trifles | Everyday Gourmet S6 E20
As seen on Everyday Gourmet.
Fig & honey autumn dessert
Hey guys! In this episode we’re going to make a really walk in the forest.
We're going to create a beautiful autumn dessert. It's a fig leaf panna cotta with a pistachio crumble, caramelized figs, a pistachio sponge and some amazing crispy fruit leafs.
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Small food processor:
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Enjoy making these recipes!
Ingredients for the caramelized figs:
400 grams of figs
60 grams of honey
40 grams of dark rum
Ingredients for the crispy fig leaves: 110 degrees Celsius for 70 minutes
170 grams of fig puree
50 grams of isomalt sugar
10 grams of glucose syrup
2 grams of salt
Ingredients for the crispy honey leaves: 110 degrees Celsius for 70 minutes
100 grams of water
70 grams of honey
50 grams of isomalt sugar
15 grams of potato starch
2 grams of salt
Ingredients for the fig leaf base:
75 grams of fig leaf
200 grams of water
20 grams of sugar
Ingredients for the crispy fig leaves: 110 degrees Celsius for 70 minutes
170 grams of fig leaf base
10 grams of glucose syrup
50 grams of isomalt sugar
15 grams of potato starch
2 grams of salt
Ingredients for the fig leaf panna cotta:
500 grams of double cream
50 grams of sugar
1 vanilla pod
30 grams of fig leaf
3 gelatin leaves (5 grams)
Ingredients for the Pistachio crumble: 160 degrees Celsius for 25 minutes
50 grams of pistachio powder
50 grams of sugar
40 grams of flour
2 grams of salt
50 grams of butter
30 grams of melted dark chocolate
Ingredients for the pistachio spongecake:
90 grams of pistachio
60 grams of sugar
20 grams of flour
300 grams of egg white
2 grams of salt
MILO CONDENSED CAKE - NO BAKE
MILO CONDENSED CAKE
INGREDIENTS:
ALL PURPOSE FLOUR 1 CUP
MILO 2 CUPS
BAKING POWDER 1 TEASPOON
MELTED BUTTER 225mg
CONDENSED MILK 320ml
EGG 3 PIECES
FOR CHOCOLATE FROSTING:
BUTTER
ALL PURPOSE CREAM
MILO
BLACK COFFEE
CONDENSED MILK
PROCEDURE:
*ADD 1 CUP OF ALL PURPOSE FLOUR, 2 CUPS OF MILO POWDER INTO A CLEAN BOWL AND MIX
*STRAIN DRY MIXTURE AND SET ASIDE
*MIX MELTED BUTTER, CONDENSED MILK AND EGG IN A DIFFERENT BOWL THEN ADD THE DRY INGREDIENTS AND MIX VERY WELL
*GREASE THE CONTAINER WITH BUTTER WHERE WE PUT OUR MIXTURE
*PUT THE MIXTURE INTO CONTAINER AND COOK THIS INTO A BIG POT
*PREPARE EMPTY CANS (2 PIECES CUT INTO HALF EACH) AND LAY OVER GRILL SCREEN
*PUT THE CONTAINER WITH MIXTURE ABOVE GRILL SCREEN , COVER AND COOK FOR 45- 60 MINUTES
*SERVE AND ENJOY
FOR FROSTING:
*MIX MELTED BUTTER, CONDENSED MILK, ALL PURPOSE CREAM, MILO POWDER AND 1 TEASPOON OF COFFEE
*WHISK FOR 8 MINUTES, OR YOU CAN USE HAND MIXER IF YOU HAVE ONE
*AFTER 8 MINUTES, PUT THE FROSTING INSIDE REFRIGERATOR AND CHILL OVER NIGHT
*AFTER OVER NIGHT OF CHILLING IT IS NOW READY TO USE
*SPREAD WITH YOUR HOME MADE DOUGHNUT OR CAKE
*ENJOY!
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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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