Recettes Correctes : 3 desserts de Mini Eggs Cadbury ???????? | 2FILLESORDINAIRES
Salut les copains! ????
Aujourd'hui, on célèbre l'arrivée du printemps et Pâques du même coup en cuisinant 3 sucreries aux Mini Eggs, parce que Mini Eggs = Bonheur! ????????
Si tu décides de les reproduire, identifie nous sur tes réseaux ou envoie nous une photo, on veut voir vos chefs-d'œuvre! ????
???? Biscuits aux MiniEggs :
375 ml (1 1/2 tasse) de farine tout usage non blanchie
2,5 ml (1/2 c. à thé) de bicarbonate de soude
Une pincée de sel
180 ml (3/4 tasse) de beurre non salé, fondu
250 ml (1 tasse) de cassonade tassée
30 ml (2 c. à soupe) de sucre
1 œuf
1 jaune d'œuf
1 tasse ou plus de MiniEggs de Cadbury
Pour la préparation :
???? Fudge marbré aux MiniEggs :
1 canne (300 ml) de lait condensé sucré
2 sacs (600 gr) de pépites de chocolat blanc
1 tasse ou plus de MiniEggs
???? Écorce de chocolat aux MiniEggs :
12 oz de pépites de chocolat au lait
8 oz de pépites de chocolat blanc
1 tasse de MiniEggs
Quelques bâtonnets de bretzels
Des décorations à gâteaux thématique Pâques
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// Sur Vanessa //
Tricot : Frank and Oak
Rouge à lèvres : Elf moisturizing lipstick couleur Berry Kiss
Ombres à paupières : Sephora Palette Wonderful Stars & NYX I love you so mochi couleurs Electric Pastels
Faux cils : Kara #43
Highlight : Hard Candy Prismatic Iridescent Pearl 1244
Blush : Makeup Forever B-302
// Sur Chrystine //
Chemise : H&M
Rouge à lèvres : Essence Water Kiss Couleur HydroStar
Highlight : Palette teint Sephora Hiver
Blush : Pretty Vulgar Make them Blush couleur Hush Blush
Faux cils : Kiss Looks so natural en style Shy
Vernis : Sally Hansen Off the Shoulder + Disco Ball
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Sugar and Sweetness
How to Make a Chocolate Peanut Butter Cream Cake (from Anna's New Book)! | LIVESTREAM
Recipe below! Get a SIGNED copy of Anna’s new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles:
Tune in and bake with Anna! This cake is reminiscent of a peanut butter cup. It combines a mild but rich chocolate cake with an almost mousse-like peanut butter cream and an out-of-this-world double chocolate fudge frosting and filling. At once salty and sweet, airy and dense, this cake satisfies all of your cravings.
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• Recipe •
Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 1 hour, plus chilling
Cook Time: 35 minutes
The cake will keep uncovered in the fridge for up to 4 days.
• Ingredients •
Cake
4 oz (120 g) dark baking/couverture chocolate, chopped
¾ cup (175 mL) boiling water
1½ cups (300 g) packed light brown sugar
1 cup (250 mL) buttermilk
⅔ cup (160 mL) mayonnaise
2 large eggs
1 tsp vanilla extract
2 cups (300 g) all-purpose flour
⅓ cup (40 g) Dutch-process cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
Chocolate Fudge Sauce & Filling:
1 cup (250 mL) whipping cream
½ cup (60 g) Dutch-process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) white corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
½ tsp fine salt
Peanut butter cream & assembly:
1 cup (250 g) smooth peanut butter
1 (8 oz/250 g) pkg cream cheese, softened
¾ cup (100 g) icing sugar, sifted
2 tsp vanilla extract
1 cup (250 mL) whipping cream, whipped to soft peaks
• Directions •
1. Preheat the oven to 350°F. Grease three 8-inch cake pans, then line the bottoms with parchment paper and dust sides with flour.
2. Melt the chocolate. Place chopped chocolate into a bowl and pour boiling water overtop, letting it sit a minute. Whisk to melt (don’t worry if mixture appears grainy). Set aside.
3. Mix the cake batter by hand. Whisk brown sugar, buttermilk, mayonnaise, eggs and vanilla by hand in large bowl until combined. Sift flour, cocoa powder, baking powder, baking soda and salt into bowl and whisk until no visible lumps. Whisk in chocolate mixture (the batter will be fluid) and divide evenly between three prepared cake pans, tapping out any excess air bubbles.
4. Bake the cakes for 30 minutes, until a tester inserted in the cake centre comes out clean. Allow cakes to cool for 15 minutes, then turn out onto a rack to cool completely.
5. Cook the sauce base. Bring cream, cocoa powder, granulated sugar, brown sugar and corn syrup to simmer over medium heat, whisking often, until smooth.
6. Add remaining ingredients. Stir in chocolate and butter and return to simmer while whisking constantly. Stir in vanilla and salt and remove from heat. Cool to room temperature, then chill at least 4 hours before using. Store in airtight container in the fridge up to 3 weeks or the best-before date of your cream, whichever is sooner.
7. Prepare the peanut butter cream. Beat peanut butter and cream cheese until smooth. Beat in icing sugar and vanilla, then fold in the whipped cream until smooth and evenly incorporated. Chill until ready to assemble.
8. Assemble the cake. Place first cake layer on a platter. Spoon half of peanut butter cream into a large piping bag (no tip needed) and half the fudge filling into another. Pipe a ring of peanut butter cream around the outside edge of the cake. Pipe a ring of fudge just inside the peanut butter ring. Keep repeating, alternating between the fillings until reaching centre. Place second cake layer on top and repeat piping, then top with the third cake layer. Spread layer of peanut butter cream on top and around sides until smooth, then pull off some cream from the sides to reveal cake layers (“naked style”) or cover the sides of the cake completely. Chill cake for 30 minutes to make decorating easier.
9. Decorate cake. Melt ¾ cup of fudge filling over low heat until fluid but not runny. Pour into small piping bag (no tip needed) or squeeze bottle. Starting at the top edge of the cake, squeeze drips of filling down as you rotate the cake, creating a drip effect—the drips should ideally run just halfway down the cake. Drizzle any remaining melted filling on top, and spread across using a palette knife. Chill for 20 minutes.
10. Finish the decorations. Spoon remaining peanut butter cream into one small piping bag (or multiple with different tips), and remaining fudge into another. Pipe dots and swirls of these frostings on top of the cake in a random pattern. You can pipe a ring around the top edge or completely cover the top of the cake, if you wish. Chill fully assembled cake for at least 2 hours before serving.
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Fudge au spéculoos | Cheesecake au spéculoos | Trifle au spéculoos | Saint-Honoré au spéculoos
Ces quatre desserts vont faire la joie des amoureux du spéculoos !
Les recettes ????
Fudge au spéculoos :
Cheesecake au spéculoos :
Trifle au spéculoos :
Saint-Honoré au spéculoos :
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How to Become Ganache Expert | Pastry Maestra
Mmmm, ganache! Wonderful, luxurious, creamy, silky, pure chocolate pleasure! And what a wide variety of treats you can do with it! Rich truffles, chocolate cake, chocolate tart, a sauce for your ice cream or dip for your cookies… And the best of all – it is really easy to make it; only two ingredients, and you just have to follow few simple rules. Easy-peasy!
Watch my video and learn how to become ganache expert!
Read more in my POST:
CHOCOLATE GANACHE TART:
CHIFFON CAKE – A CAKE WITH THE BOW TIE:
HOW TO MAKE SIMPLE COFFEE AND CHOCOLATE MACARONS:
HOW TO MAKE DACQUOISE:
WHITE CHOCOLATE AND LEMON TRUFFLES:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
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Fried Ice Cream Recipe | Quick Dessert | How to make icecream | FRIED ICECREAM
#icecream #fried #dessert #veggierecipehouse
Fried ice cream is made of vanilla ice cream rolled in corn flakes and flour batter and deep fried in oil.
Written Recipe:
Welcome to veggierecipehouse, In this Channel I share various kind of dishes/recipes in my style which is very simple to make with ingredients available at home and can be easily understood so that anyone and everyone can make it.
I make Recipe From all over the world and Sweets, bakery items and various other cuisines.
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???? RECETTE DE BROWNIE AU CHOCOLAT FACILE ????
Ce brownie au chocolat est au max de la gourmandise ???? ! Une recette facile et rapide qui plaira à tout le monde !
*LE MATÉRIEL DE PÂTISSERIE INDISPENSABLE QUE J'UTILISE DANS MES RECETTES* ????
N'oublie pas de t'abonner, c’est gratuit ➡ et clique sur la clochette pour ne rien rater ???? ! ❤ Déroule la barre d'info pour les ingrédients et le matériel ❤
???? Mes livres :
???? Ma boutique Amazon :
???? Ma newsletter gourmande :
???? Mes thés pâtissiers :
*Matériel nécessaire à la recette du brownie au chocolat :*
???? Moule 19 x 25 cm :
???? Fouet à main :
*LE MATÉRIEL DE PÂTISSERIE INDISPENSABLE QUE J'UTILISE DANS MES RECETTES :*
Tout le matériel :
Balance de cuisine :
Fouet à main :
Maryse :
Fouet électrique :
Rouleau à pâtisserie anti-adhésif :
Plaque perforée :
Culs de poule :
Thermomètre de cuisine :
Hachoir :
Râpe microplane :
Spatules :
Toile de cuisson :
Poches à douille :
*INGRÉDIENTS POUR UN BROWNIE CHOCOLAT DE 8 PERSONNES :*
• 230 g de chocolat noir
• 130 g de beurre demi-sel
• 3 œufs
• 150 g de sucre en poudre
• 1 sachet de sucre vanillé (ou 160 g de sucre si vous n'avez pas de sucre vanillé)
• 90 g de farine
18 minutes à 180°C
La recette sur le blog est ici :
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