How to make praline ice cream
James Martin demonstrates how to make praline ice cream in this clip from his new series, James Martin's United Cakes of America. For all the recipes and more on the show go to goodfoodchannel.co.uk/cakesofamerica
PECAN PRALINE CAKE RECIPE | HOLIDAY RECIPES | SOUTHERN SMOKE BOSS
PECAN PRALINE CAKE RECIPE | HOLIDAY RECIPES | SOUTHERN SMOKE BOSS
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PRALINE Gelato Cake
This amazing cake is made with layers of hazelnut gelato, sponge and salted caramel gelato, finished with velvet spray, flamed Meringue, gelato popsicle Nutella jar and Ferrero Rocher!
To see how it's made inside check here: whiskcreamerycakes.com
Eid Special Ice Cream Cake Hico Recipe By Food Fusion
Another signature Food Fusion recipe. This Eid its time to make your very own Ice Cream cake and impress everyone with this fusion of Cake and @hicoicecreamofficial #FoodFusion #HappyCookingToYou #Hico
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00:00 Ice Cream Cake
00:23 Prepare Cake
01:41 Prepare Chocolate ganache
01:58 Prepare Icecream layer
03:49 Aray waah
Recipe in English:
Ingredients:
Prepare Cake:
-Anday (Eggs) 3 (room temperature)
-Bareek cheeni (Caster sugar) ½ Cup
-Cocoa powder 4 tbs
-Cooking oil 3 tbs
-Doodh (Milk) 4 tbs (room temperature)
-Maida (All-purpose flour) ½ Cup
-Baking powder ½ tsp
-Namak (Salt) ¼ tsp
-Vanilla essence 1 tsp
Prepare Chocolate Ganache:
-Dark chocolate semi sweet 200g
-Dairy cream 100ml
Prepare Ice cream Layer:
-Hico Dairy Chocolate Ice Cream
-Hico Dairy Praline Ice Cream
-Whipped cream
-Sprinkles
Directions:
Prepare Cake:
-In a bowl,add eggs,caster sugar and beat well.
-In a small bowl,add cocoa powder cooking oil,milk & whisk well.
-Add dissolved cocoa mixture in the bowl and beat until well combined.
-On a bowl,place sifter,add al-purpose flour,baking powder,salt & sift all dry ingredients together.
-Add vanilla essence and fold until well combined.
-Transfer the batter to 8-inch greased baking pan lined with butter paper and tap few times.
-Bake in preheated oven at 170C for 25-30 minutes or until skewer comes out clean.
-Take out from the oven & rest it for 10 minutes.
-Remove cake from baking pan,wrap warm cake in cling film to lock in moisture & freeze for 3-4 hours.
Prepare Chocolate Ganache:
-In a jug,add dark chocolate,dairy cream and microwave for 1 minute then mix well & set aside.
Prepare Ice cream Layer:
-Line pan with aluminum foil properly.
-Use an ice cream scoop to transfer chocolate ice cream & praline ice cream to lined cake pan then press down into a flat layer,cover the surface with cling film & freeze for 4 hours.
-Takeout from freezer,remove cling film and pour prepared chocolate ganache over frozen ice cream layer.
-Remove cling film from cake and place cake over the ice cream layer,cover with cling film and freeze for 8 hours or overnight in freezer.
-Remove cling film and invert the cake on cake stand and remove aluminum foil from it.
-Apply whipped cream all over the cake and spread evenly.
-Decorate with chocolate ganache,whipped cream,sprinkles & serve chilled!
Recipe in Urdu:
Ajza:
Prepare Cake:
-Anday (Eggs) 3 (room temperature)
-Bareek cheeni (Caster sugar) ½ Cup
-Cocoa powder 4 tbs
-Cooking oil 3 tbs
-Doodh (Milk) 4 tbs (room temperature)
-Maida (All-purpose flour) ½ Cup
-Baking powder ½ tsp
-Namak (Salt) ¼ tsp
-Vanilla essence 1 tsp
Prepare Chocolate Ganache:
-Dark chocolate semi sweet 200g
-Dairy cream 100ml
Prepare Ice cream Layer:
-Hico Dairy Chocolate Ice Cream
-Hico Dairy Praline Ice Cream
-Whipped cream
-Sprinkles
Directions:
Prepare Cake:
-Bowl mein anday aur bareek cheeni dal ker ache tarhan beat ker lein.
-Chotay bowl mein cocoa powder,cooking oil aur doodh dal ker ache tarhan whisk ker lein.
-Dissolved cocoa mixture ko bowl mein dal dein aur ache tarhan beat ker lein.
-Bowl per sifter rakh dein,maida,baking powder aur namak dal ker ek saath sift ker lein.
-Vanilla essence dal ker combine ho janay tak fold ker lein.
-Batter ko 8-inch greased baking pan lined with butter paper mein dal dein aur few times tap karein.
-Preheated oven mein 170C per 25-30 minutes ya skwer saf anay tak bake ker lein.
-Cake ko oven sa nikal lein & 10 minutes liya rest dein.
-Cake ko baking pan sa nikal lein aur warm cake cling film mein warp ker lein aur 3-4 hours kliya freeze ker lein.
Prepare Chocolate Ganache:
-Jug mein chocolate aur diary cream dal ker 1 minute kliya microwave ker lein phir ache tarhan mix karein & side per rakh dein.
Prepare Ice cream Layer:
-Pan mein aluminum foil laga lein.
-Chocolate ice cream aur praline ice cream ka scoops dal dein aur press ker ka flat layer bana lein, cling film sa cover karein aur 4 hours kliya freezer mein freeze ker lein.
-Freezer sa nikal lein,cling film ko remove karein aur tayyar chocolate ganache ko frozen ice cream layer ka upper dal dein.
-Cake per sa cling film ko remove karein aur ice cream layer ka upper rakh dein,cling film sa cover karein aur dubara 8 hours or overnight kliya freezer mein freeze ker lein.
-Cling film ko remove karein aur cake ko cake stand ker ulta rakh dei aur remove aluminum foil ko remove ker lein.
-Whipped cream ko puray cake per lage ker evenly pheela lein.
-Chocolate ganache,whipped cream & sprinkles sa decorate ker ka thanda serve karein!
Handmade Black Sesame Praline | Pastry 101 | Amazing flavour
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Black sesame praline is the ultimate method of extracting the nuttiness of the black sesame. It's extremely intense in flavour and yes, it looks intense as well - pitch black. Unlike hazelnut/almond praline, black sesame praline isn't something that you can buy off-the-shelf. Thus, there's no shortcut and you need to make it yourself!
I use it in pretty much all my pastry products that includes black sesame - especially in black sesame Paris-brest!
★Ingredients★
Toasted Black Sesame 300g
Sugar 160g
Grapeseed oil 20g
★Steps★
1. Melt the sugar in a large saucepan.
2. Heat on medium-high heat while whisking/stirring the sugar.
3. As soon as you see that the sugar has melted and turned slightly brown in colour, add in the toasted black sesame.
4. Coat the black sesame completely with caramel.
5. Take it off the heat and cool completely.
6. Grind it in a food processor with the grapeseed oil until it turns to paste.
★Useful Tip★
When grinding the caramelised black sesame in the food processor, the friction inside the food processor will generate heat and it'll become hot! Try and keep the temperature of the paste below 60 degrees.
Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm sharing my vanilla version here.
★Ingredients★
Milk 265g
Sugar 65g
Egg Yolk 65g
Corn Starch 20g
Vanilla bean 0.5 pod
Butter 20g
★Steps★
1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially vanilla milk.
2. Meanwhile in a bowl, whisk together the egg yolk, sugar and cornstarch until smooth.
3. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar and cornstarch while mixing.
4. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
5. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
6. Add the butter and blend it using a blender and the mixture will become super smooth!
7. Pour it in a container or a metal tray and place cling film directly on the surface to prevent from skin forming.
8. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)
★Useful Tip★
You need to keep stirring the mixture when it's thick for another minute or so such that it loosens up and starts shining.
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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Homemade Easy Butterscotch Praline Recipe l How to make Caramel butter scotch sauce l Almond Praline
#Butterscotch #praline #caramelsauce
Homemade butter scotch & caramel sauce is so tasty and easy to make, and of course healthy to eat, good for kids, can use this praline in butter scotch cake and ice-creams and wherever you like... For more recipes stay tuned.
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