How To make Blueberry Bavarian Sweet Dough Pie
Crust: Crisco single crust/10 inch 1 ts Vanilla
Confectioners coating: 1 1/2 oz White chocolate; chopped
Filling: 5 c Fresh blueberries; divided
1 1/4 c Granulated sugar
Bavarian layer: 1 Unflavoured gelatin/1 tb
1/4 c Cold water
1/4 c Cornstarch
2 ts Lemon juice
1 c Fresh blueberries
1/4 c Plus 1 1/2 tsps granulated s
-ugar 1 1/2 c Whipping cream
Topping: Sweetened whipped cream Fresh blueberries 1. For crust, prepare Crisco Single Crust substituting 1
tsp vanilla for 1 tsp of the water. Bake and cool completely. 2. For white confectioners coating, melt white chocolate
in top of double boiler over hot water. Brush on inside of baked pie crust. 3. For filling, place 2-1/2 cups blueberries in large
saucepan. Crush berries. Stir in 1-1/4 cups sugar and cornstarch. Cook and stir on medium heat until mixture comes to a boil and thickens. Cool. Stir in remaining 2-1/2 cups blueberries and lemon juice. Refrigerate. 4. For Bavarian layer, place gelatin in cold water to
soften. Puree 1 cup blueberries. Heat puree in small saucepan on low heat. Add gelatin to puree. Stir until dissolved. Stir in 1/4 cup plus 1-1/2 teaspoons sugar. Remove from heat. Cool until almost set. Beat whipping cream in small bowl at high speed of electric mixer until stiff peaks form. Fold one third into puree. Fold puree into remaining whipped cream. Refrigerate. 5. To assemble pie, spoon two thirds of filling into
coated pie crust. Cover with Bavarian layer. Spoon remaining one third of filling in center of Bavarian. 6. For topping, top with whipped cream. Garnish with
blueberries. Refrigerate until firm. -----
How To make Blueberry Bavarian Sweet Dough Pie's Videos
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
RECIPE:
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Ep 14: Apple Blueberry and Mango Blackberry Pie
I made lots of mistakes in this video, so follow the recipe and do what it says, not what I do haha. It was a challenge being in an unfamiliar kitchen with multiple people around, doing two bakes with a special guest. I learned a lot! Now I'll be better prepared the next time I have a guest... any takers?
Apple Blueberry and Mango Blackberry Pie
Ingredients:
Pie crust
225g (1 cup) butter**
350g (2¼ cup) all-purpose flour
1 tbsp cinnamon
½ tbsp (1 ½ tsp) ground ginger
50g (⅓ cup) powdered sugar
1 large egg yolk (save the white for brushing the pastry)**
2-3 tablespoons of cold water**
Apple Blueberry filling
4-5 apples**
1 lb blueberries
50g (¼ cup) brown sugar**
50g (¼ cup) sugar
3 tbsp all-purpose flour
½ lemon juiced and zested
Mango Blackberry filling
4-6 mangoes peeled and cut into slices
2 cups blackberries
50g (¼ cup) brown sugar**
50g (¼ cup) sugar
3 tbsp all-purpose flour
½ lemon juiced and zested
Method:
Pie crust
1. Preheat the oven to 375°F/190°C
2. Cut the butter into 1-in cubes and chill it.
3. Add your flour, spices, and a pinch of salt to the bowl of a food processor.
4. Add your chilled butter and pulse slowly until combined. If you don’t have a food processor you can mix in the butter by pinching it with your fingers. Work quickly, pinch and drop. Don’t overhandle the butter. You don’t want it to get too warm.
5. Add your powdered sugar and pulse 2-3 times until it’s combined.
6. Whisk your egg yolk with 2 tablespoons of ice-cold water and slowly add it to your flour/butter mixture. You can do this in the food processor but pulse it slowly. DO NOT OVERMIX. Your crust will be chewy. Alternatively, you can slowly add it to your flour/butter mixture in a mixing bowl and mix it with your hands. This will prevent overmixing.
7. Add extra water if the mixture seems too dry and crumbly. It should come together into a cohesive dough and form a ball.
8. Flatten the ball into a thick disc, wrap in plastic wrap and chill for at least 1 hour up to 2 days.
9. Once chilled roll out the dough on a lightly floured surface. Make sure not to roll off the edges of your pastry and turn frequently to prevent sticking to your work surface and to ensure an even spread.
10. Using your rolling pin, gently lift the pastry into your pie dish. Cut off the excess pastry to save for the lattice, and place back in the fridge to chill. Stab the bottom of your pastry with a fork to create air pockets. Chill for 15 minutes
11. Cover your pastry in parchment paper and fill with pie weights**
12. Bake for 15 minutes then remove the pie weights and bake for another 5 minutes to set the bottom.
Pie Filling
1. Peel and slice your apples and mangoes ¼ inch thick.
2. Put whatever fruit combination you like into two different bowls.
3. Add your sugars and flour then mix with your hands until everything is coated.
4. Add your lemon zest and juice and stir to combine.
5. Set aside for 30 minutes to macerate.
Put it all together!
1. Layer your sliced fruit on the bottom of the pie crust then top with berries, keep alternating layers until all the fruit is used. (They should look overly full. The fruit will cook down)
2. Roll out your extra pie pastry and cut into ½ inch strips.
3. Create your lattice alternating the criss-cross
4. Use your egg white or melted butter and brush across the pastry. Optional: Sprinkle brown sugar on top of the lattice.
5. Bake for 35-50 minutes until the fruit is softened and your crust is golden brown. You may have to top with foil if the center isn’t baked and the pastry is browning too quickly. (Center of the pie should read 175°F/80°C)
6. Let the pie cool down on a wire rack for about an hour or until the filling has set
Notes:
1. We used vegan butter and it worked great!
2. Omit the egg for a vegan crust and use up to 4 tbsp of water.
3. Make sure all the ingredients are as cold as possible. The colder you can keep your butter, the flakier your crust will be.
4. I used a combination of light and dark brown sugar.
5. If you don’t have pie weights you can use dried rice or beans or pennies.
Homemade Custard filling Simple Recipe
Ingredients;
2 cups whole milk
2 eggs
3 Tbsp corn starch
1 tsp vanilla extract
Pinch of salt
1/2 cup sugar
Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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