The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
ingredients :
3 large bananas
1 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
a pinch of salt
1/4 cup of sugar (50g)
8g of vanilla sugar
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 cup of all purpose flour (120g)
3 tbsp of cocoa powder (20g)
8g of baking powder
1 tsp of vinegar (5ml)
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Cadbury Eggless Chocolate Soufflé
You can't go to France right now, but you can always bring France home. Cadbury Dessert Corner brings to you the ever so delicious French delicacy – The Eggless Chocolate Souffle - for your lovely Chocolate Factory @ Home.
A big thank you to the Yum team for this amazing recipe and as usual, do let us know how much you enjoyed it.
Ingredients:
Cadbury Cocoa Powder – 2 tbsp
Milk – 500 ml
Butter – 50 ml
All Purpose Flour – 50 gms
Cadbury Bournville – 100 gms
Vinegar – 1 tsp
Method:
1. In a bowl, add the Cadbury Cocoa Powder and 300 ml of milk and mix well till all lumps are dissolved.
2. In a pan, add 50 ml butter. To that add the all-purpose flour. Mix and cook the flour.
3. Add the cocoa and milk mixture to the flour and mix to avoid lumps.
4. Cook the mixture till it forms a smooth batter.
5. Add this batter to the dark chocolate and mix well. Add the vinegar and the milk at this stage to form a runny consistency.
6. Line the baking ramekin with butter and sugar. Pour the souffle batter in the ramekin.
7. Bake for 15 mins at 390F/200C.
When you are done, share with us your Cadbury recipes from your Chocolate Factory @ Home in the comments section below.
#CadburyDessertsCorner #ChocolateFactoryAtHome #CadburyCocoa #CadburyBournville
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Castella Custard Pudding Caramel Cake
How To Make Castella Custard Pudding Caramel Cake Recipe [ASMR]
カステラ カスタードプリン キャラメルケーキ レシピ・ の作り方 [Eating sound]
¿Se volvera tu receta favorita? Descubre este Flan Japones con Castella
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●● Recipe (レシピ):
*CARAMEL:
- 100g Sugar
(グラニュー糖)
- 30ml Water
(水)
- 30ml Hot water
(お湯)
*CUSTARD PUDDING:
- 3 Eggs
(卵)
- 3 Egg yolks
(卵黄)
- 1Tsp Vanilla extract
(バニラエッセンス)
- 600ml Milk
(牛乳)
- 80g Sugar
(グラニュー糖)
*CASTELLA CAKE:
- 2 Eggs
(卵)
- 1/4Tsp Lemon juice
(レモン汁)
- 50g Sugar
(グラニュー糖)
- 50g Cake flour
(薄力粉)
- 10ml Milk
(牛乳)
- 10g Cooking oil
(クッキングオイル)
- Hot water
(お湯)
- Bake at 150℃ for 50 minutes
(150℃ - 50分焼く)
- Refrigerate for 3 hours
(冷蔵庫で3時間)
#ASMR #OhNino #NinosHome #Pudding
All the recipes and dishes I have made are referenced and learned on the internet, youtube, google... I'm not the first to make them, not the first to create a certain dish. . I just change the ingredients to make the dish suit my taste. And I just hope my video has an easy way to communicate so that you can successfully make the dishes that you like. If anything bothers you, I sincerely apologize.
And the last thing I am not a professional chef. I'm just a normal person, thank you.
Trans:
1. 카스테라 커스터드 푸딩 캐러멜 케이크 레시피
2. Gato Flan siêu ngon mà dễ ơi là dễ luôn nèeee
3. Resep Kue Puding Karamel Castella Custard
4. คัสตาร์ดพุดดิ้งเค้ก Custard Pudding Cake
5. 水晶焦糖布丁蛋糕 詳細步驟教學 附失敗原因整理
6. कैरमेल कस्टर्ड की रेसिपी - Easy Caramel Custard Pudding Recipe
7. أكواب كاستيلا كيك إختراع بالكريم كراميل هاتنبهرو من النتيجه والطعم الرهيب
8. Castella Muhallebi Puding Karamelli Kek Tarifi
Do This For a Perfect Chocolate Souffle | Recipe from Paris
This classic chocolate souffle instills fear in so many, that I wanted to share my techniques on how to slay the souffle. With my tips from culinary school in Paris you’ll be making perfect souffles every time. Wait till you see what the best one is. FULL RECIPE BELOW.
Check out these other sweet #Holiday recipes:
Crinkle Cake - Easy & Delicious Youll Want to Make it Now:
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Lightest Creamiest Cheesecake :
Ultimate Chocolate Chip Cookies - 3 Ways :
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Rice Pudding, Ultimate Comfort Food:
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RECIPE: CHOCOLATE SOUFFLEE
125 ml 35 % cream ( ½ cup)
120 gm bittersweet chocolate , (4 oz )
2.5 ml vanilla (1/2 tsp)
20 ml Grand Marnier or favourite liquor (1 ½ Tbsp. )
3 eggs, separated + 2 whites
70 gm granulated or caster sugar (1/3 cup )
Icing sugar or cocoa for sprinkling
Preheat oven to 425 no convection degrees F.
Butter 6 x 6 oz ramekins (175 ml) each and sprinkle well with sugar. Tap out excess and make sure that the top rim of ramekin has no sugar on it or the souffle will catch as it rises and prevent the perfect puff.
Fill a medium baking dish with water 2 inches high.
Melt chocolate with cream over a double boiler , with water just steaming. Do not stir until it melts. Take off heat . Stir 3 egg yolks to blend well and while chocolate is still hot, whisk in the 3 egg yolks until smooth and thickened. Stir in the vanilla and Grand Marnier . You can make this mixture ahead and cover well at room temperature for a few hours , until ready to make the souffles. When you want to bake them , just heat gently over the water bath again for a few minutes.
Whip 5 egg whites in a clean bowl, on medium speed until light and fluffy. Increase to high speed and continue to whip while gradually add sugar until glossy but not stiff . Stir ¼ of this egg white mixture into warm chocolate base until full blended and no white streaks appear. Fold in remaining meringue , gently and quickly .
Reduce oven temp to 400 D.
Place ramekins in water bath. Bake for 18-20 minutes or until puffed. Water bath is not essential but it does give you a more perfect rise for the final souffle.
Makes 6
Creme Anglaise:
250 ml full fat milk (1 cup )
75 gm sugar ( 1/3 cup )
3 large egg yolks
1/2 vanilla bean, scraped
Grand Marnier 1 Tbsp.- 2 Tbsp. (15-25 ml)
In a small , heavy bottom sauce pan, heat milk ,sugar and 1/2 vanilla bean , over medium heat. In a small bowl whisk the egg yolks. Once milk is scalded but not at a rapid boil, pour a little of the hot milk into yolks to temper, and whisk thoroughly. Add yolk mixture back to hot milk and return to medium high heat. Stir with wooden spoon until mixture just coats the back of your spoon, about 3-5 minutes. Do Not Boil! The sauce will thicken more once cooled so you don't want it to boil or it will split. Remove from heat and add the Grand Marner. Stir and cool completely.
Pour into finished souffle , as per video.
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#souffle #chocolatesouffle
Easy Chocolate Souffle Recipe
You will not believe how light and silky this homemade Chocolate Soufflé recipe is! Made with only a handful of ingredients, this dessert is rich, fluffy, and full of chocolate flavor. Perfect for date night, Valentine’s Day, or any holiday, this decadent chocolate-flavored soufflé is guaranteed to impress.
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RECIPE:
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CHOCOLATE BISCUIT PUDDING | NO BAKE, EGGLESS CHOCOLATE BANANA PUDDING| Best Biscuit Pudding Recipe
If you’re looking for something quick, simple and still impressive to make for your dad this #FathersDay, this biscuit pudding is for you! It’s no-bake and extremely simple to put together. You only need a few basic kitchen staples to make this ( no cream, no butter, no condensed milk, no gelatine) and I’m sure your dad will absolutely looove it! #FathersDayRecipe
For the written recipe-
List of ingredients-
4 cups + 1 cup milk
4 tbsp corn flour
1/2 cup cocoa powder
1/2 cup sugar
1 cup water
2 tbsp coffee powder
2 bananas, sliced
30 biscuits of your choice
For more
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And visit my website- bakewithshivesh.com