How To make Chocolate Chestnut Bourbon Torte
6 Eggs; separated
2 Egg yolks
1 1/2 c Sugar
1/3 c Sugar
4 tb Bourbon
2 ts Bourbon
2 1/2 c Pureed unsweetened
- chestnuts 3/4 c Ground pecans
Pecan pieces for garnish 2 ts Instant coffee
6 tb Chilled butter; cut into
- small pieces 1 1/2 oz Bitter chocolate; chopped
3/4 lb Bittersweet chocolate
3 1/2 c Whipping cream
1/2 c Confectioners' sugar
1. Make the cake: Heat oven to 350 degrees. Grease and flour 2 nine-inch
cake pans. Beat 6 egg yolks well. Stir in 1 1/2 cups sugar and 1 1/2 teaspoons bourbon, then blend in 2 cups chestnut purEe. Stir in ground pecans. Whip egg whites with a pinch of salt until stiff. Fold whites into the batter. Divide the mixture between the two cake pans and bake for 25 minutes. Cool on a cake rack, then remove from the pans. 2. Make the filling: Beat the 2 egg yolks with 1/3 cup sugar. Add instant
coffee and 1 tablespoon hot water. Beat chilled butter into mixture, then add 1/2 teaspoon bourbon and remaining 1/2 cup chestnut puree. Stir in chopped bitter chocolate. Cover bowl with plastic wrap and refrigerate. 3. Melt bittersweet chocolate with heavy cream over low heat. Stir in 2
tablespoons bourbon, transfer to a bowl, cover with plastic wrap and refrigerate. 4. To assemble the cake, spread the chilled chestnut filling atop one cake
layer and cover with the other. Cover the torte with the chocolate icing and sprinkle the top with chopped pecan pieces. Chill before serving. Meanwhile, prepare a bourbon chantilly to pass at the table. Whip the 2 cups of cream to soft peaks, gradually beat in the confectioner's sugar and then fold in 2 tablespoons bourbon. From Louisville chef and caterer Kathy Cary. Chicago Tribune 11/14/93. -----
How To make Chocolate Chestnut Bourbon Torte's Videos
Christmas Chocolate Yule Log Recipe 圣诞节巧克力香草木柴蛋糕食谱 Bûche de Noël au chocolat et à la vanille Recette
香草慕斯琳奶油食谱:
Vanilla Mousseline Cream Recipe:
Recette de crème mousseline à la vanille:
配料
可可海绵蛋糕
4个蛋黄
可可粉8g
4个蛋清
糖80g
低筋面粉55g
38cm x 28cm的烤盘
180℃(356℉)烤14分钟
可可牛奶
热牛奶100g
可可粉5g
糖15g
香草慕斯琳奶油450g
巧克力甘纳许
黑巧克力(57.9%)150g
淡奶油(38%)170g
椰蓉+抹茶
蛋白糖
糖粉
Ingredients
Cocoa Sponge Cake
4 egg yolks
Cocoa powder 8g
4 egg whites
Sugar 80g
Cake flour 55g
Baking pan of 38cm x 28cm
180°C (356°F) for 14 minutes
Cocoa milk
Hot milk 100g
Cocoa powder 5g
Sugar 15g
Vanilla mousseline cream 450g
Chocolate ganache
Dark chocolate (57.9%) 150g
Whipping cream (38%) 170g
Desiccated coconut + Matcha
Meringue cookies
Icing sugar
Ingrédients
Génoise au cacao
4 jaunes d'œufs
Cacao en poudre 8g
4 blancs d'œufs
Sucre 80g
Farine T45 55g
Moule de 38cm x 28cm
180°C (356°F) pendant 14 minutes
Lait au cacao
Lait chaud 100g
Cacao en poudre 5g
Sucre 15g
Crème mousseline à la vanille 450g
Ganache au chocolat
Chocolat noir (57,9%) 150g
Crème liquide (38%) 170g
Noix de coco râpée + Matcha
Biscuits meringués
Sucre glace
Chinese Water Chestnut Cake Recipe 马蹄糕 Cantonese Dim Sum Dessert
yellow layer
66 g water chestnut flour
220g water
25g brown sugar
Soak the water chestnut flour with brown sugar water and stir until smooth
white layer
66 g water chestnut flour
120 g coconut milk
100 g water
Soak the water chestnut flour with coconut milk and stir until smooth
Put the yellow layer in square pan and steam until the layer gradually turn gelatinous then put the white layer above it.
Repeat the above steps.
Saint Honoré, Crème Chiboust – Bruno Albouze
Saint Honoré, one of the French most popular pastry...
To get the full recipe go to
Instagram@
Facebook@
Pinterest@
Twitter@
Easy Chocolate Cake with Bourbon biscuits// with out oven //only two items yummy cake..
#choclatecake# #bourbonbiscuitscake# #easycakerecpie#
Tasty and easy Bourbon biscuits ????..
Ingredients-
20 bourbon biscuits
2 cups milk
1/2 spoon baking soda
1spoon baking powder
Plz like share and subscribe and support my channel..
Thank you ????????..
chakri vlogs-me Telugu ammai channel..
Vegetarian tries a steak for the first time ever
PEEP Part 2 here! -
Video Sponsored by
Pear Crisp with Salted Bourbon Caramel | Kitchen Vignettes | PBS Food
Recipe:
Fresh pears, brown sugar and a salted bourbon caramel? We've found the perfect Fall dessert!
Music: Vilse Slutet Cover by Symfoniorkestern, Courtesy of freemusicarchive.org
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She won the Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
PBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:
Follow PBS Food on Twitter: @PBSFood