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How To make Pour La France's Fudge Caramel Cake
2 9-inch layers of choc. Cake
1 Fudge Icing (Recipe)
1 Caramel Sauce (Recipe)
1 1/2 c Cashews, roasted, unsalted
2 c Heavy Cream
2 1/2 lb Semisweet Chocolate
1/3 c Light Corn Syrup
1 c Brown Sugar, firmly packed
2 ts Butter
1/8 ts Salt
1/3 c Heavy Cream
FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas......
How To make Pour La France's Fudge Caramel Cake's Videos
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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Chocolate Flan ???????????????? – Bruno Albouze
This recipe is written in English and French. Flan is a delicious and yet easy to make cooked custard on crusty pastry – A family matter. Here is the new generation of flan making, balancing sweetness, texture and flavor to the perfection. Let's get baking!.. Le flan nous raconte l'histoire de notre enfance. En voici une nouvelle version très goûteuse, et au chocolat pour toute la famille!
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Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
For this Butter Marble Cake Recipe, I used good quality butter as it gives a good taste and flavor for Butter Marble Cake. The butter must be soft enough at room temperature before creaming it with the sugar. I used salted butter for this marble cake recipe, and the cake would not be salty even though I used salted butter as the amount of salt in 250 gm of butter is very less. You may use unsalted butter too. Please watch the video till the end to get the tips and explanation on how to make a marble butter cake.
1 Cup = 250 ml
TSP = Teaspoon
TBSP = Tablespoon
Untuk resepi Kek Butter Marble ini, saya menggunakan mentega yang berkualiti (salted butter) 250 gram, kerana ia memberi rasa yang lebih sedap untuk Kek Butter Marble. Kalau nak ganti marjerin pun ok je..jadilah kek marble. Mentega mesti cukup lembut pada suhu bilik sebelum pukul dengan gula. Sila tonton video hingga akhir untuk mendapatkan tips dan penjelasan mengenai cara membuat Kek Butter Marble.
1 Cawan = 250 ml
SK = Sudu Kecil
SB = Sudu Besar
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French Chocolate Cake Recipe
The French make a chocolate cake which is very rich and dense. You don't need to serve much for a portion, so the cake lasts for ages! Recipe at: FACEBOOK:
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Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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1936 Sucre À La Crème Recipe - Recettes du Québec
1936 Sucre À La Crème Recipe - Recettes du Québec. This is a Classic dessert recipe from Quebec that goes back to the earliest settlers of New France. It's a simple sugar and cream fudge that is a close relative of a Scottish Tablet recipe. The version I make here is from a 1936 cookbook and it makes a super rich and sweet Maple Sucre À la Crème - or maple fudge candy.
*There are two schools of thought amongst recipe historians about maple sugar Vs. maple syrup - many contend that when recipes call for 'maple sugar', they are in fact asking for maple syrup.
In the end both work, you just need to boil longer when using the syrup; the mixture won't attain the desired temperature until the extra water from the syrup is boiled off, leaving the end result the same.*
Ingrédients:
2 tasse de sucre d'érable
1 tasse de crème
1 tasse sucre granulé
Mode de Préparation:
Faire bouillir le sucre et la crème jusqu'a obtention d'une boule molle dans l'eau froide.
Retirer du feu, laisser refroidir un peu, brasser jusqu'à ce que la préparation épaississe, verser dans un moule beurré.
Ingredients:
2 cups maple syrup
1 cup 35% cream
1 cup white sugar
Method:
Boil the cream and sugar until it forms a soft ball in cold water.
Remove from the heat, let cool a little.
Stir until the preparation thickens, pour into a buttered mold.
*Notes*
You want to boil the mixture until it reaches the soft ball stage which is between 235ºF and 240ºF.(some textbooks say that up to 245ºF is still softball)
When you remove from the heat you want the mixture to drop to around 110ºF before you start stirring it.
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