6-Ingredient No-Bake Nutella Cream Cheese Pie
This No-Bake Nutella Cream Cheese Pie is made with homemade vegan Nutella, cream cheese, and a quick gluten-free graham cracker crust. See how easy it is to make this No-Bake Nutella Cheesecake Pie with only 6 ingredients in this simple recipe!
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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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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!
PASTRY CREAM (VLA) DASAR DAN VARIASI RASANYA // PASTRY CREAM VARIATION
helooo,kali ini saya mo bikin vla ato pastry cream dari 1 resep dasar yang dibikin berbagai variasi rasa. cream ini bisa dipake buat banyak banget, contohnya : isian sus/eclair, kue cumcum/cornet pie, bombolini, tart/tartlet, isian roti/bakpao bahkan cake filling. di video berikutnya saya akan bikin berbagai dessert dari pastry cream ini. sebenernya saya udah pernah bikin video pastry cream ini di sini ( tapi yang ini diubah dikit resepnya.. susunya dan tepungnya ditambah dikit. kalo sebelumnya saya pakai tepung maizena aja, disini saya campur 50:50 dengan terigu. bedanya cuma ke warna dan rasa sedikit. kalo pake terigu warnanya lebih pekat dan ada rasa tepung yang udah termasak. tapi kalo lebih suka pake maizena bisa pake full maizena aja yak.. bedanya lagi dengan video sebelumnya, kalo video sebelumnya pake cara all-in-one, jadi semua bahan dimasukkin ke panci (kecuali butter dan vanilla) lalu dimasak sampe meletup dan mengental. kalo ini pake cara panasin dulu susu baru tempering telurnya. hasilnya? nggak jauh beda sih :D
selamat mencobaa :)
*oiya kalo yang di video, keliatan lebih sedikit karna ada yg saya bikin 1/4 resep :)
RESEP PASTRY CREAM
untuk : 1 cup (240ml)
Bahan-bahan :
(*Saya juga tuliskan konversi gram-cup dengan catatan : sendok yang saya pakai adalah sendok takar. cup/gelas yang saya pakai adalah gelas 240 ml)
2 kuning telur (kalo mo bikin yang versi tanpa telur, 2 kuning telur ini bisa diganti dengan 1 sdm tepung beras/maizena + 2 sdt tepung custard)
200ml (3/4 cup + 4 sdt) susu cair
10g (1 1/3 sdm) tepung maizena
10g (1 1/4 sdm) tepung terigu protein sedang
30-50g (2 1/2 - 4 sdm) gula
15g (1 sdm) mentega tawar
1/2 sdt pasta vanilla
Variasi :
- coklat :
1 resep pastry cream + 80g dcc (dark cooking chocolate) + 2 sdm coklat bubuk
- coffee :
1 resep pastry cream + 1 sdt kopi instan
- matcha :
1 resep pastry cream + 1 sdt matcha bubuk
- taro :
1 resep pastry cream + 1 sdt taro bubuk
- selai strawberry :
1 resep pastry cream + 40g selai strawberry
- nutella / peanut butter :
1 resep pastry cream + 40g nutella
- caramel (caramel bisa diliat di
):
1 resep pastry cream + 40g caramel
- cheese :
1 resep pastry cream + 100g cream cheese / cheese spread
- pandan :
1 resep pastry cream tapi ganti susunya dengan santan cair yang diblender bersama 5 daun pandan
- puree buah (durian/pisang/buah lainnya) :
1 resep pastry cream tapi ganti 100ml susunya dengan pure buahnya. kurangi gulanya menjadi 15-20g
- minuman kalengan/kemasan/botol (seperti buavita) :
1 resep pastry cream tapi ganti susunya dengan 175ml jus kemasan dan 25g susu bubuk. kurangi gulanya menjadi 15-20g
- light pastry cream :
1 resep pastry cream + 100-200ml whipping cream (kalau pake yang bubuk, 1 bagian whipcream bubuk + 2 bagian air es)
pastry cream ini juga bisa dipake untuk :
Cake in a cup :
Bakpao manis :
Croquant choux :
Pie buah :
Choux au craquelin :
Banana pudding :
--------------------------------------------------------------------
PASTRY CREAM RECIPE
Makes about : 1 cup (240ml)
Ingredients :
(*I also wrote the gram-cup conversion with some notes : the spoon that I used is a measuring spoon. The cup that I used is a 240ml cup)
2 egg yolks (if you want to make an eggless version, these 2 eggyolks can be replaced with 1 tbsp rice flour/cornflour + 2 tsp custard powder)
200ml (3/4 cup + 4 tsp) milk
10g (1 1/3 tbsp) corn flour
10g (1 1/4 tbsp) all purpose flour
30-50g (2 1/3 - 4 tbsp) sugar
15g (1 tbsp) unsalted butter
1/2 tsp vanilla paste
Variasi :
- chocolate :
1 recipe of pastry cream + 80g dcc (dark cooking chocolate) + 2 tbsp cocoa powder
- coffee :
1 recipe of pastry cream + 1 tsp instant coffee
- matcha :
1 recipe of pastry cream + 1 tsp matcha powder
- taro :
1 recipe of pastry cream + 1 tsp taro powder
- strawberry jam :
1 recipe of pastry cream + 40g strawberry jam
- nutella / peanut butter :
1 recipe of pastry cream + 40g nutella
- caramel :
1 recipe of pastry cream + 40g caramel
- cheese :
1 recipe of pastry cream + 100g cream cheese / cheese spread
- pandan :
1 recipe of pastry cream but substitute the milk with a coconut milk that blend with 5 pandan leaves
- fruit puree (durian/banana/another fruit) :
1 recipe of pastry cream but substitute 100ml of milk with the fruit puree. reduce the sugar to 15-20g
- canned/bottled juice :
1 recipe of pastry cream but substitute the milk with 175ml of canned juice and 25g of milk powder. reduce the sugar to 15-20g
- light pastry cream :
1 recipe of pastry cream + 100-200ml whipping cream cream
실패없는 쿠키슈 레시피 (바삭한 껍질에 입안 가득 터지는 크림, Cream Puffs, Choux Au Craquelin Recipe)
내가 널 어떻게 포기하니
[쿠키슈]
[재료]
-쿠키-
실온 무염버터 33g
설탕 40g
중력분 40g
-슈-
중력분 65g
우유 65g
물 65g
무염버터 60g
소금2g
계란 3개
-크림-
노른자 2개
설탕 35g
옥수수 전분 10g
우유 200g
바닐라 익스트랙 1작은술 (없으면 생략)
생크림 (동물성) 170g
설탕 17g
1. 크림을 채운 후부터는 슈가 잘 눅눅해집니다
바삭함을 가장 오래 유지하기 위해서는 먹을 때마다 크림을 채우는 수밖에 없어요
2. 구울 때 오븐문을 열면 슈가 주저앉게 됩니다 (문을 열지 마세요)
#디저트
#홈베이킹
#쉬운베이킹
Making French chocolate mousse with my dad! | French dessert recipe
Get Molly's book FRENCH PASTRY MADE SIMPLE HERE:
Let's make French chocolate mousse at home!. The French recipe is from my friend Molly Wilkinson's new cookbook called French Pastry Made Simple. I have a special guest and together we're making this delicious French dessert. If you're into French pastries and cooking French recipes, this is a very tasty video I hope you'll love!
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Salut! I'm Diane, the American behind the living abroad lifestyle blog Oui In France. My channel's focus is Everyday French life and beyond, so let me know what you want to see! I make videos on French culture topics, food, travel, language, and give you my thoughts about what it's like living in France as an American in the Loire Valley. Thanks for being here and if you enjoy this sort of thing, please share with friends and subscribe!
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