Chocolate Swirl Vasilopita Recipe: 2 ways
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Makes 2:
For the starter:
• 1/2 cup milk, lukewarm
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
The dough:
• 4 cups (720 grams) bread flour
• 1 cup granulated sugar
• 3/4 cup lukewarm milk
• 2 large eggs
• zest of an orange
• 2 teaspoons pure vanilla extract
• 1 tablespoon ground mahlepi
• 1/2 teaspoon salt
• 2 ounces unsalted butter, softened at room temperature
The egg wash: 2 egg yolks plus 2-4 tablespoons milk
The Chocolate Sauce:
• 7 ounces semi-sweet chocolate
• 4 ounces unsalted butter
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ cup cocoa powder
• 1/8 teaspoon salt
The Hazelnut Chocolate Filling: 13 ounces (370 grams) chocolate hazelnut spread
Optional fillings: dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, toasted hazelnuts, chocolate chips
Note: This dough can be prepared in a table top mixer or kneaded by hand in a large bowl or on the countertop. Using a mixer will require less kneading time. About 10 minutes. If making the dough by hand, knead it at least 15 minutes so that the gluten forms well to achieve the desired consistency and texture.
To make the dough: Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.
In another bowl, combine the flour, sugar, orange zest, salt, and mahlepi together. Mix well to combine.
Whisk the eggs, vanilla extract, and milk together in a small bowl and set aside.
Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes.
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.
Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.
Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:
1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.
2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
4) Remove from the dryer when it has doubled in volume.
This trick usually cuts 30 minutes from the rise time.
Make the Chocolate Filling: Place the butter and sugar in a small sauce pan and cook over medium heat stirring constantly until they melt. Place the chocolate, cinnamon, salt, and cocoa powder in a mixing bowl and pour the melted butter/sugar liquid over them. Whisk together until chocolate melts and everything is combined.
Make the Vasilopita: Punch down the dough to remove the air. Cut into 2 equal portions.
Roll each portion into a large rectangle approximately 13 by 18 inches. Spread the chocolate sauce or the hazelnut spread over the surface of the dough. Roll it up starting from the wide side and form into a long log.
Cut the log down the center to create 2 ropes. Twist the two ropes together and pinch the edges to connect. Join both edges to create a wreath. Place each wreath on a baking sheet lined with parchment paper.
Loosely cover with plastic wrap and set aside in a warm area until it rises for 45 minutes.
Preheat the oven to 350 °F, 180 °C.
Brush the tops of vasilopita with the egg wash.
Bake in the center rack of the oven for 30 minutes.
Remove from the oven and cool at least 30 minutes before serving.
Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.
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How to make Powdered Snow Strawberry Tart Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, a strawberry tart.
I made it look like snow by using an unusual ingredient called maltosec that I received.
The white chocolate melted smoothly in my mouth and became delicious.
0:00 Digest
0:19 Cocoa Tart
3:12 Almond Cream
5:14 Custard cream
7:28 Topping the tart with strawberries
7:51 Nappage
8:27 Make powdered snow with maltosec and white chocolate
9:13 Finish
9:21 Tasting
10:11 Cacao notes (Introduction of cooking tool store: Jiyugaoka GrandChef)
Photo by: Jiyugaoka GrandChef
2-18-15 Jiyugaoka, Meguro-ku, Tokyo
[Book]Chocolate Cacao Recipe Book now on sale!
The World's Most Carefully Taught! Chocolate Sweets Book
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[Tarte Chocolat]
A - Unsalted butter: 75g
A - Almond powder: 25g
A - Powdered sugar: 50g
A - Salt: 1g
A - Cocoa powder: 10g
A - Whole egg: 30g
Flour: 120g
[How to make the tart dough]
1. Sift together A
2. Cream the butter.
Add A in several times, mixing well each time.
Pour in the egg mixture 3 to 5 times, a little at a time.
Use a rubber spatula to cut the mixture, then switch to a card and fold in the mixture.
Add the flour mixture to the sifted mixture in two or three batches.
Wrap the dough in plastic wrap and refrigerate for at least 3 hours.
Roll out the dough with flour to a thickness of 3 mm.
Preheat the oven to 170°C and bake at 160°C for 20 minutes.
[Almond cream]
Unsalted butter: 80g
Powdered sugar: 40g
Whole egg: 70g
Almond powder: 80g
Flour: 20g
Granulated sugar: 40g
[Directions]
1. Knead the butter and mix in the powdered sugar.
Measure out the beaten egg and divide it into three portions, then add the almond powder.
Add flour and granulated sugar and mix.
Place in the refrigerator for at least 3 hours.
Pour the mixture into the tart.
Preheat the oven to 180°C and bake for 15-20 minutes.
[Beaumescent syrup 18°]
Water: 50ml
Granulated sugar: 34g
[Preparation].
Put the sugar in a pan and add the water.
Heat over medium to low heat and cover with a lid.
When the water becomes transparent and the sugar has completely melted, cover the pan and wait until it cools down.
[Custard cream]
Milk: 200ml
Vanilla bean: 1/2
Egg yolks (L): 3
Granulated sugar: 40g
Flour: 20g
Condensed milk: 10g
Unsalted butter: 10g
[How to make].
Crack the vanilla, remove the beans, and add to the milk.
Beat egg yolks, add granulated sugar, and mix until white and fluffy (blanching).
Add the flour to the egg yolks and mix lightly.
Bring the milk to a boil and add about 1/5 of the milk to the yolks first, then add more milk as needed. 5.
Scrape the mixture back into the pan and heat over medium heat.
When it begins to harden, stir vigorously.
When the mixture becomes heavy and then lightens, it is ready to cook. 8.
Stir in butter and condensed milk and let cool.
[NAPAGE]
Water: 50ml
Powdered gelatin: 3g
Granulated sugar: 10g
1. Mix the ingredients thoroughly and apply to the strawberry when the temperature is about 35℃ this time.
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Couverture white chocolate
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Strawberry Cheesecake French Toast Casserole | Breakfast Favourites
With Mother's Day just around the corner, what better way to celebrate than by preparing this amazing Strawberry Cheesecake French Toast Casserole. This brunch french toast casserole is packed with layers of buttery croissants, dollops of cream cheese frosting, fresh strawberries, and a silky custard that brings it all together. Adding this french toast casserole to your Mother's Day menu is sure to impress everyone!
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Ingredients
Cream Cheese Frosting Ingredients
- 1 block/250 grams Cream Cheese, room temperature
- 1/2 cup/113 grams Butter, room temperature
- 3 cups Confectioner’s Sugar
- 1 teaspoon Lemon Juice
- 11 large Croissants
- 25 Strawberries, medium size
- 2 tablespoon White Granulated Sugar
Custard Ingredients
- 5 large Eggs
- ¼ cup Brown Sugar
- 1 cup 2% Milk
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon Salt
Instructions
1. Preheat the oven to 350F.
2. With an electric hand mixer or stand mixer, cream the butter till light and pale. Add the cream cheese and beat together till well combined and fluffy. Gradually add the confectioner’s sugar (one cup at a time) and beat till all the ingredients are well incorporated and thick. Put a plastic wrap over the bowl and keep it in the refrigerator for the frosting to rest.
3. Cut the strawberries into halves or quarters and place them in a bowl. Add the white granulated sugar and give it a good stir. Put a plastic wrap over the bowl and keep it in the refrigerator so that the strawberries get a chance to macerate and juice up.
4. In a bowl add the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, salt and give it a good whisk till all the ingredients get well combined.
5. Slice each croissant into three pieces.
6. Take a piece of the cut croissant and dip it into the custard and place in a 9”x13” baking dish, packing them tightly to create a base layer.
7. Top with some cut strawberries and scoops of cream cheese frosting throughout the dish.
8. Add a second layer of the croissants on the top, repeating by dipping it into the custard. Arrange the croissants with some peaks up and some cut sides up for a dramatic effect.
9. Pour the remaining egg mixture slowly over the croissants, making sure to get some in every nook and cranny. Cover with aluminum foil and allow to soak for at least 1 hour.
10. When ready to bake, cook the casserole covered with the aluminum foil for 30 minutes then remove the foil, and cook for an additional 10-15 minutes or until set. Make sure not to burn the croissants.
11. Allow the casserole to cool and then top with some more strawberries, scoops of cream cheese frosting, and a generous drizzle of confectioner’s sugar
12. Cut and serve with a drizzle of strawberry syrup.
Enjoy!
Pasta Sokolatina: Moist Chocolate Cream Cake
Get the exact recipe here:
Ingredients
For the Cake:
2 and 1/2 cups (370g) all-purpose flour
1 and 1/2 cups (160g) unsweetened cocoa powder
2 teaspoons (12g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon salt
3 ounces (90g) semi-sweet baking chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil
1 cup yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
3 cups granulated sugar
3 large eggs
For the Pastry Cream:
2 cups (475ml) whole milk
4 tablespoons (40g) corn starch
3/4 cup (187g) granulated sugar
1/4 teaspoon salt
4 egg yolks
1/4 cup heavy whipping cream
1 teaspoon pure vanilla extract
For the Chocolate Ganache:
12 oz (340g) semi-sweet chocolate
1 and 1/2 cups (375ml) heavy whipping cream
1/2 teaspoon instant coffee
1/2 teaspoon pure vanilla extract
For the Whipped Cream:
2 cups (500ml) heavy whipping cream
2 teaspoons pure vanilla extract
1/2 cup confectioner's sugar
For the Syrup:
1/2 cup (125ml) water
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee
Instructions
Make the Pastry Cream:
Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hot milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it comstantly until thickened. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.
The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it on top of the cake.
Make the Cake:
Preheat the oven to 350 °F, 170 °C.
In a large bowl combine the flour, cocoa, baking soda, baking powder, and salt and whisk together.
In another large bowl, whisk together the eggs, sugar, and oil. Place the chocolate in a medium bowl and pour the hot coffee over it and whisk together until it melts.
Add the yogurt, milk, vanilla and coffee mixture to the large bowl and whisk together until smooth.
Add the flour mixture to the wet ingredients in a few batches until incorporated.
Grease a 9 by 13-inch baking pan and a 9-inch round by 3-inch deep pan or 2 9 by 13-inch pans.
Distribute the cake batter between the 2 baking pans. Fill the 9 by-13-inch cake pan a little bit less than halfway.
Bake the cakes on the center rack for about 35 minutes or until a cake tester that has been inserted in the center of the cake comes out clean.
Note: The cake that is baked in the round pan will take an extra 10 minutes to bake.
As soon as the cake comes out of the oven, poke it all around with a toothpicka nd brush the cooled syrup over top. Allow to cool completely.
Once the round cake has cooled, release it from the pan and wrap it in 2 layers of plastic wrap. The cake can be frozen for up to a month.
Make the Syrup:
Combine all of the syrup ingredients (except the vanilla) in a small saucepan and whisk them together. Place the pot over high heat and as soon as it comes to a boil and the sugar melts remove from the heat and add the vanilla. Set aside to cool.
Make the Ganache:
Add teh chocolate and coffee to a bowl and heat the heavy cream until scalding hot. Pour the cream over the chocolate and add the vanilla. Whisk together until smooth and shiny.
Make the Whipped Cream:
Add all of the whipped cream ingredients to a large bowl and whip until thick and creamy.
Assemble the Pastry:
Add about a quarter cup of the ganache to the pastry cream and whisk together until smooth.
Add 3-4 tablespoons of the ganache to the whipped cream and whisk together until smooth.
To make the Bavarian cream: add about 2 cups of the chocolate whipped cream to the pastry cream and fold together. Spread this topping over the chocolate cake. Chill the cake in the freezer for 15-20 minutes.
Warm the ganache in the microwave for 10-15 seconds. Pour the ganache over the chocolate Bavarian cream and spread it evenly across the top using an offset spatula.
Chill the cake in the freezer for about 20 minutes.
Transfer the remaining chocolate whipped cream into a piping bag that has been fitted with a large star tip.
Cut the cake into 12 large portions or into smaller portions. The better chilled the cake is the easier it will be to slice neat portions.
Pipe rosettes or stars on top of each slice.
Serve with Greek coffee. Kali Orexi!
Notes
Make-Ahead Freezer Instructions:
The chocolate cake can be baked weeks ahead of time and wrapped tightly with plastic wrap and then frozen.
The entire pastry can be assembled and frozen for up to 2 weeks. Thaw overnight in the refrigerator and serve.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
New York Style Cheesecake Recipe - July 4th Special! - CookingWithAlia - Episode 143
To print the recipe, click here:
One of my favorite things when I was living in the East Coast, was going to New York, sitting in a cafe, and eating a piece of cheesecake! So now that I am in California, I have decided to celebrate July 4th by making my own New York Style cheesecake. Baking a cheesecake is quiet easy, you only need to take care of couple of things: to avoid the cracks on the surface (due to the air pockets that rise up while baking the cheesecake), we need to reduce the amount of air in the batter. To do so, do not overbeat the cream cheese mixture and also beat at low speed. The cracks can also happen if the oven is dry, and that's why we are going to bake the cheesecake in a water bath. Now you are ready to make your own New York style cheesecake!
How To Make White Chocolate Raspberry Topped Cookies
How To Make White Chocolate Raspberry Topped Cookies: Recipe:
1. 8oz of white chocolate baking bars or squares
2. 1/2 cup of butter (softened)
3. 1 cup granulated sugar
4. 1 teaspoon baking soda
5. 1/2 teaspoon salt
6. 2 eggs
7. 2 and 3/4 cups all-purpose flour
8. 1/2 cup seedless raspberry jam (more if you prefer)
9. 3oz white chocolate baking bars or squares
10. 1/2 teaspoon shortening.
Process:
1. Chop up 4oz of the white chocolate and set aside. In a small saucepan melt 4oz of the baking bars over low heat - stirring constantly.
2. Beat the butter in an electric mixer for about 30 seconds.
3. Add sugar, baking soda and salt. Mix until combined, scraping down the sides of the bowl. Then beat in the eggs and the melted chocolate until combined.
4. Add your flour and mix to incorporate on low speed, then mix on high speed for a minute.
5. Add your 4oz of chocolate chunks and mix only to incorporate. The dough will be pretty stiff.
6. Use an ice cream scoop like you see in my video to scoop out onto a greased cookie sheet, or one with parchment paper on it, spacing them about 2 inches apart. Make a thumbprint in the top of each cookie before baking.
7. Bake in an oven that has been pre heated to 375 degrees F. for 7 to 9 minutes or until the edges are lightly browned. After cooling for one minute transfer the cookies to a wire rack to cool completely.
8. When you are ready to serve heat the raspberry seedless jam in a microwave or on low heat on the stove to loosen it up. Spoon it out on to the tops of cookies about 1/2 teaspoon each. In a small saucepan melt the remaining 3 ounces of white chocolate baking bars and shortening over low heat, stirring constantly. Drizzle white chocolate/shortening mixture of the cookies. Let the jam and drizzled chocolate set for about 15 minutes.
9. ENJOY!!!
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