How To make Hazelnut Melting Moments
1 c Margarine or butter; soften
2/3 c Sugar
2 ts Vanilla
1 ts Lemon peel; grated
1 Egg yolk
2 1/4 c All purpose or unbleached
Flour 1 1/2 c Ground hazelnut (filberts)*
1 pk Semi-sweet chocolate chips
--- 1 cup 1 tb Powdered sugar
Heat oven to 325~. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla, lemon peel and egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Stir in four and hazelnuts; mix well. Shape into 1 1/2-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb, make an indention in the center of each cookie. Bake at 325~F for 10 to 15 minutes or until light golden around edges. In small saucepan over low heat, melt chocolate chips, stirring until smooth. Spoon 1/2 teaspoon melted chocolate into center of each cookie**. Remove from cookie sheet; light dust with powdered sugar. Tips: *If desired, hazelnuts can be toasted before they're ground. To toast hazelnuts, spread on cookie sheet; bake at 350~F. for 8 to 10 minutes or until skins crack, stirring occasionally. If desired, remove skin. ** If chocolate mixture begins to thickens, warm over low heat. Note: Hazelnuts or filberts are sweet, rich, grape-size nuts. These nuts have a bitter brown skin that is best removed by heating them at 350~F. for 8 to 10 minutes until the skin begins to crack and flake. Place
a handful of warm nuts between layer of a clean dish towel and rub vigorously to remove the skin. Hazelnut are usually package whole. They are used whole, chopped or ground in all manner of sweets and for texture and flavor in some main dishes and salad. -----
How To make Hazelnut Melting Moments's Videos
Chocolate Melting Moments
Nutella-Hazelnut Thumbprint Cookies by Cooking with Manuela
Buttery and crumbly cookies covered with crunchy hazelnuts and filled with rich and creamy Nutella. Sinfully irresistible!
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Ingredients: to make about 20 cookies
2 egg yolks
3/4 cup (150 gr) of sugar
6 oz (1.5 stick - 175 gr) of unsalted butter, softened
2 tablespoons of milk
1/4 teaspoon salt
1/2 teaspoon of vanilla extract
2 cups (300 gr) of flour
3/4 cup (60 gr) of hazelnuts, chopped
Nutella, enough to fill the cookies
Melting Moments Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Melting Moments.
Melting Moments are a buttery crisp shortbread cookie that has a coating of powdered sugar. They are a popular Christmas cookie, maybe because they look like snowballs. While I'm not sure how this delicious butter cookie got its name, maybe it's because this cookie literally melts-in-your-mouth.
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Brutti Ma Buoni Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Brutti ma Buoni.
This is a recipe for a Hazelnut Meringue Cookie. In Italy, this cookie is known as Brutti ma Buoni. Roughly translated Brutti ma Buoni means 'ugly but good'. Personally, I don't agree with the ugly part, but I do agree that they taste really good. The outside crust of this cookie is thin and delicate, yet wonderfully crisp. Inside the texture is soft and chewy and full of toasted hazelnuts. Fantastic with a hot cup of tea or coffee.
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Michelin Star Chocolate, Coffee and Hazelnut Dessert - Fine Dining Pastry Recipe
???????? Ingredients:
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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Music by Justin John Stanley
#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
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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