Muffin Pan Popovers - Easy Sweet Popovers at Home
Muffin Pan Popovers are light and airy, a great treat for breakfast alongside butter and jam. You can also make them savory and leave out the vanilla and sugar and add some cheese for extra flavor. Either sweet or savory, muffin pan popovers are a delightful treat and best to be served right after you take them out of the oven. This video recipe shows you how yo make these sweet popovers in a muffin pan, without a popover pan, using only a few ingredients you already have in the house. The batter for these homemade popovers is divided into muffin cups and baked until puffed and golden and absolutely irresistible. Hope you will try these muffin pan popovers at home and enjoy as much as we did!
#popovers #muffinpanpopovers #easysweetpopovers
To print the recipe check the full recipe on my blog:
0:00 - Intro
0:40 - Preheat the oven and the muffin pan
0:48 - Preparing the popover batter
2:16 - Add butter to the hot pan
2:32 - Melting the butter into the pan
2:42 - Pouring the batter into the hot pan
3:12 - Baking time
3:26 - Enjoying the popovers
Muffin Pan Popovers
Ingredients
Makes 12 popovers
4 small eggs, room temperature
1 1/4 cup (300ml) whole milk, room temperature
1/4 tsp (1g) salt
1 tbsp (15g) sugar
1 tsp (5g) vanilla extract
1 1/4 cup (160g) all-purpose flour
2 tbsp (30g) unsalted butter, melted
2 tbsp (30g) butter, divided in 12, for pan
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Classic French Chocolate Souffle | Oven Atelier with Tara O'Brady
Souffles are notorious for being difficult to make, but have no fear! Today on Oven Atelier, Tara's showing you how to bake a yummy, stress-free chocolate souffle.
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Julia Child's Chocolate Mousse with Crème Anglaise is a top tier dessert from the French Chef. This decadent beauty ranks right at the top of her dessert recipes.I'm making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. #juliachild
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recipe for 4 people:
Mousse:
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (142g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum or orange liqueur like Cointreau
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
Crème Anglaise:
1/2 cup granulated sugar
4 egg yolks
1 tsp cornstarch
1 3/4 cup boiling milk
1 tablespoon vanilla extract
How to Make the Perfect Pancake | Light and Fluffy Pancake
We’re talking pancakes, the perfect pancake folks. We’ve got the tips and tricks to make the lightest and fluffiest pancakes you’ve ever had.
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воздушный торт ПТИЧЬЕ МОЛОКО на АГАРЕ! Подробно все нюансы! Очень вкусный! от ТОРТЫ и КУЛИНАРИЯ
воздушный торт ПТИЧЬЕ МОЛОКО на АГАР АГАРЕ! Подробно все нюансы! Очень вкусный!
ИНГРЕДИЕНТЫ для КОРЖЕЙ:
200 гр сгущённого молока с сахаром
50 гр. растопленного сливочного масла
3 желтка (общим весом 50-55 гр)
100 гр. муки
2 гр разрыхлителя (1 чайная ложка без горки)
выпекать при температуре 200 градусов Цельсия , режим верх низ без конвекции примерно 7 минут.
из данной порции теста выходит 4 коржа по 18 см в диаметре
ИНГРЕДИЕНТЫ для СУФЛЕ:
130 гр сливочного масла
65 гр сгущённого молока
180 гр белка куриных яиц(белки примерно от шести яиц весом по 50 гр)
1 пакетик ванильного сахара
350 гр сахара для сиропа(который варим в ковшике)
150 гр воды для сиропа
1 чайная ложка лимонного сока
8-10 гр агар агара (сила 900) у меня 12 гр агара, т.к. он не совсем мощный(зависит от производителя!)
для глазури :
200 гр шоколада 55 % какао
150 мл сливок 30%
air cake BIRD'S MILK on AGAR AGAR! Detail all the nuances! Very tasty!
INGREDIENTS FOR CAKES:
200 g condensed milk with sugar
50 gr. melted butter
3 egg yolks (total weight 50-55 g)
100 gr. flour
2 g of baking powder (1 teaspoon without a slide)
bake at a temperature of 200 degrees Celsius, top-bottom mode without convection for about 7 minutes.
from this portion of the dough comes 4 cakes of 18 cm in diameter
INGREDIENTS for SOUFFLE:
130 g butter
65 g sweetened condensed milk
180 g of chicken egg whites ( from about six eggs weighing 50 g each)
1 bag of vanilla sugar
350 g of sugar for the syrup (which we cook in a ladle)
150 g of water for the syrup
1 teaspoon lemon juice
8-10 g of agar agar (power 900) I have 12 g of agar, because it is not quite powerful(depends on the manufacturer!)
for the glaze :
200 g chocolate 55 % cocoa
150 ml cream 30%
вкусный и лёгкий Торт-Суфле ПТИЧЬЕ МОЛОКО на ЖЕЛАТИНЕ! всегда получается, из доступных продуктов!
шоколадный ГАНАШ на МОЛОКЕ БЕЗ ТРЕЩИН при нарезании! Не белеет от холода! Для украшения тортов
торт ЗОЛОТАЯ МОЛОЧНАЯ ДЕВОЧКА! самый нежный! ЛУЧШИЙ рецепт из Германии от Торты и Кулинария !
вкуснейший торт ЯБЛОКО с КОРИЦЕЙ! мой Вариант BRATAPFELTORTE! ПРОСТО и ЛЕГКО!
высокий ШИФОНОВЫЙ БИСКВИТ! ПОЛУЧАЕТСЯ ВСЕГДА! РУЧНЫМ миксером ! Очень вкусный!
#тортптичьемолоко
#птичьемолоконаагаре
#тортсуфле
#птичьемолокотортыикулинария
#тортбезсыра
#тортбезсливок
How to make perfect Choux Pastry - By RECIPE30.com
Get full recipe here
Choux pastry or as known in French, pâte à choux is a pastry dough that’s commonly used for the famous chocolate eclairs and profiteroles. It’s also the same dough used to make croquembouches or Pièce montée as seen as the centerpiece at weddings and formal banquets. It’s the steam from all the moisture that helps make it rise and puff during the cooking process. It’s best to dry them a little so they don’t collapse afterwards. The dough can also be deep fried similar to churos or doughnuts with just a little sprinkle of sugar. Either way, it’s a versatile recipe everyone should learn.
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