How To make Espresso Tuile
1/2 teaspoon salt
1 cup brown sugar
1 cup corn syrup
1 1/4 cups all-purpose flour
6 ounces butter softened
1/2 teaspoon vanilla extract
2/3 cup crushed espresso beans
1 cup chopped pecans
Combine salt, brown sugar and corn syrup in mixer bowl with paddle attachment. Add flour, butter and vanilla extract, mix well. Add espresso beans and pecans. Place the batter in heaping tablespoons on non-stick baking sheet - 3 cookies at a time. Bake in preheated 350 oven 8 - 10 minutes. Watch carefully. Remove cookie sheet from the oven. Peel off, one at a time, from the sheet. Drape over 3 pieces of crumpled shaped parchment paper. Timing here is important. If cookies become too hard before draping, place in oven to soften. Cookies, if too soft, will tear, and if too hard, cookies will crack when removing from the cookie sheet.
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Making a Espresso Martini dessert! Cocktail desserts | 7 delicious recipes!
Hey guys! Today the second episode of my cocktail desserts series. In this serie I make desserts inspired by signature cocktails and today we're going to make an espresso martini dessert. It's a coffee shell filled with an espresso martini foam, coffee meringue & a yuzu gel. On the side we serve a coffee creme brulle with a coffee crumble & a beautiful coffee & chocolate ice cream. All great recipes, so enjoy guys!
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WHITE CHOCOLATE PANNA COTTA WITH RASPBERRY SAUCE AND ALMOND TUILE BISCUIT
A traditional Italian dessert with the addition of white chocolate served with raspberry sauce and a light crunchy almond tuile biscuit
Ultimate guide to FOOD SPHERES | Fruit & Vegetable Caviar
In this video, I will show you the easy technique for making any kind of food caviar at home. You can use any liquid and make different sizes of spheres without too much work. Have fun guys
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Michelin Star Chocolate, Coffee and Hazelnut Dessert - Fine Dining Pastry Recipe
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CHOCOLATE & COFFEE CREMEUX
100g dark chocolate, 70% cocoa
2 egg yolks
1 tablespoon sugar
80g heavy cream
80g whole milk
1/2 teaspoon vanilla extract
3g instant espresso powder
1/2 teaspoon gelatine powder, hydrated
COFFEE SEMIFREDDO
1 tablespoon coffee extract (Mix equal weight instant espresso powder and boiling water)
3 egg yolks
1 egg white
3 tablespoons sugar
1/2 teaspoon vanilla extract
100ml heavy cream
HAZELNUT DACQUOISE
30g hazelnuts, finely processed
2g cocoa powder, sifted
1 egg white
20g sugar
A pinch cream of tartar
CHOCOLATE SPONGE CAKE
1 whole egg
1 egg white
55g whole milk
15g cocoa powder
35g icing sugar
15g all-purpose flour
A dash of olive oil
WHIPPED CREME FRAICHE
50g creme fraiche
50g heavy cream
Icing sugar to taste
EDIBLE FLOWERS
MINT LEAVES
CHOPPED TOASTED HAZELNUTS
???????? Nguyên liệu:
KEM TRỨNG SOCOLA VÀ CÀ PHÊ
100g socola đen, 70% cacao
2 lòng đỏ trứng
1 muỗng table đường
80g kem whipping
80g sữa nguyên kem
1/2 muỗng tea vani
3g bột cà phê đen hoà tan
1/2 muỗng tea bột gelatin, đã ngâm nước
KEM CÀ PHÊ
1 muỗng table cà phê đặc (Khuấy đều bột cà phê đen hoà tan với nước sôi cùng khối lượng)
3 lòng đỏ trứng
1 lòng trắng trứng
3 muỗng table đường
1/2 muỗng tea vani
100ml kem whipping
BÁNH HẠT PHỈ NƯỚNG GIÒN
30g hạt phỉ xay nhuyễn
2g bột cacao, lọc qua ray
1 lòng trắng trứng
20g đường
1 ít bột tartar
BÁNH BÔNG LAN SOCOLA
1 quả trứng
1 lòng trắng trứng
55g sữa nguyên kem
15g bột cacao
35g đường bột
15g bột mì đa dụng
1 ít dầu ôliu
KEM CHUA
50g kem chua creme fraiche
50g kem whipping
Đường bột theo khẩu vị
HOA ĂN ĐƯỢC
LÁ BẠC HÀ
HẠT PHỈ BĂM NHỎ
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#chocolate #coffee #hazelnut #coffeeicecream #semifreddo #chocolatecake #baking #pastry #gastronomy #plating #finedining #michelin #chef #dessertrecipe #chocolatedesserts
Chocolate mousse recipe
Coffee ice cream
Fine dining recipes
Michelin star recipes
How to make edible CULINARY FOAM | Molecular Gastronomy (explained)
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Molecular Gastronomy can be overwhelming sometimes, but Edible Foam is one of those MG items that is quite easy to make (even at home kitchen) and will also give that WOW factor to your dish and totally impress your guests.
Whether you are a professional Chef or a home cook, cooking process of the edible foam is a culinary technique, that is definitely worth learning for you.
In this video I show you an easy way how to make edible foam at home using just 2 ingredients and a stand-mixer. However, it is much more effective to use a hand-blender for this molecular gastronomy recipe (you will get much more foam in much less amount of time).
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Ingredients for making edible CULINARY FOAM:
- 1 L Beet juice (or any other liquid that you want to make edible foam from)
- 5 g Soy Lecithin (foaming agent) [I use this one: ]
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- HONEY CAKE (Chef's Table) -
- REVERSE SPHERIFICATION -
- TUILE -
REMEMBER: this culinary technique might not work as well with alcohol and liquids high in fat content.
BONUS ALERT: watch the video until the end!
| How to make edible CULINARY FOAM | Molecular Gastronomy (explained) |
#CulinaryFoam #EdibleFoam #MolecularGastronomy #CulinaryTechniques
Squid Ink Coral Lace Tuiles | Chef Studio Modernist
Another tuile video anyone? The first 1000 people who click the link will get 2 free months of Skillshare Premium:
Want to know how to make those super cool squid ink coral/ lace tuiles? They're easier than you might think. All it takes is flour, water, oil and squid ink. That and a little patience to and you'll get this beautiful modernist cuisine style garnish.
Recipe:
90 g water
10 g flour
1 tsp squid ink
30 g oil
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.