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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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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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Doughnut | Ailin Bakery House
We hope you will try it and share it with friends.
All the ingredients used in the video can be found in Ailin Bakery House.
Ingredients used:
250g Doughnut Mix
135g Water
20g Oil
All ingredients can be purchased at Ailin Bakery House : #01-48 Tanjong Katong Complex, 845 Geylang Road, 400845
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Chef Edgard Bovier’s Recipe: Cod with Nespresso Cosi Coffee | CH
Cook like a chef and amaze your friends!
Discover the exclusive recipe by Chef Edgard Bovier, 1 Michelin star and 18 Gault&Millau points, which harmonises cod with Nespresso Cosi coffee.
Discover all his other recipes with Nespresso coffees on
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:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
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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
Recette de biscuit spirale chocolat et vanille Chocolate and vanilla spiral cookies recipe
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The Absolute Best Desserts In Every State
Food tourists often visit different regions of the country to try the local takes on main-course dishes: barbecue, burgers, and other favored delicacies. But the U.S. loves its sweets, and there are just as many regional varieties of desserts as entrees.
Some locales are so protective of their regional desserts that state legislatures have voted to make those dishes the official state dessert. But even those states that haven't codified their love of a particular after-dinner treat into law will unofficially defend theirs with great fervor. Want to try them all? These are the absolute best desserts in every state.
#Tourism #LocalFood #Desserts
Alabama: Lane Cake | 0:00
Alaska: Baked Alaska | 0:38
Arizona: Sopapilla | 1:17
Arkansas: Possum Pie | 1:45
California: Fortune Cookies | 2:10
Colorado: Hot Chocolate | 2:47
Connecticut: Nutmeg Cookies | 3:13
Delaware: Peach Pie | 3:36
Florida: Key Lime Pie | 4:00
Georgia: Peach Cobbler | 4:32
Hawaii: Shave Ice | 5:01
Idaho: Ice Cream Potato | 5:33
Illinois: Brownies | 6:12
Indiana: Sugar Cream Pie | 6:45
Iowa: Scotcheroos | 7:10
Kansas: Peppernut Cookies | 7:39
Kentucky: Bourbon Balls | 8:09
Louisiana: Bananas Foster | 8:40
Maine: Whoopie Pies | 9:07
Maryland: Smith Island Cake | 9:40
Massachusetts: Boston Cream Pie | 10:04
Michigan: Fudge | 10:34
Minnesota: Seven Layer Bars | 11:08
Mississippi: Mud Pie | 11:25
Missouri: Gooey Butter Cake | 11:55
Montana: S'mores | 12:15
Nebraska: Popcorn Balls | 12:41
Nevada: Gateau Basque | 13:14
New Hampshire: Apple Cider Donuts | 13:36
New Jersey: Salt Water Taffy | 13:57
New Mexico: Biscochitos | 14:33
New York: Cheesecake | 15:02
North Carolina: Sweet Potato Pie | 15:31
North Dakota: Lefse | 15:54
Ohio: Buckeyes | 16:19
Oklahoma: Fried Pies | 16:39
Oregon: Marionberry Pie | 16:59
Pennsylvania: Shoofly Pie | 17:25
Rhode Island: Zeppole | 17:49
South Carolina: Coconut Cake | 18:08
South Dakota: Kuchen | 18:27
Tennessee: MoonPies | 18:52
Texas: Pecan Pie | 19:20
Utah: Green Jell-O Salad | 19:40
Vermont: Maple Candy | 20:08
Virginia: Chess Pie | 20:34
Washington: Nanaimo bars | 20:54
West Virginia: Apple Cake | 21:16
Wisconsin: Kringle | 21:35
Wyoming: Cowboy Cookies | 22:01
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