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How To make Pronto's Phyllo Wrapped White Chocolate Cheesecake
1/2 lb White chocolate,melted
1 1/2 lb Cream cheese
1 1/4 c Granulated sugar
1 1/2 ts Grated orange or lemon rind
3 Eggs
1/2 c Cream plus 3 Tb
1/2 ts Vanilla
12 Phyllo sheets
Melted butter 1. While chocolate melts in double boiler, use a mixer on low speed and
blend cheese, sugar and orange or lemon rind until smooth. (Do not use low-fat cheese in this recipe) Beat in eggs one at a time, followed by cream and vanilla. 2. Add a little of the cheese mixture to the warmed chocolate, then stir
this mixture into remaining cheese mixture. 3. Spoon mixture into a buttered 9-inch layer cake pan, lined with
parchment paper. Set in a pan, and pour in hot water until it reaches halfway up the pan. Bake ina 350 F. oven, adding more water if needed, until set and lightly browned on top, about 1 hour. 4. Remove from oven, let cool, and refrigerate for at least 4 hours.
5. To serve, lightly brush each 8 - 12- inch square of phyllo pastry with
melted butter. Gently remove each slice of cheesecake from pan. Wrap a sheet of prepared phyllo pastry around each piece, folding until cake is covered with three layers. Trim excess pastry. 6. Brush each dessert with additional melted butter. Place on a baking
sheet and bake in a 350 R. oven for 10 minutes, or until phyllo begins to brown. Transfer to dessert plates and decorate with fruit purees.
How To make Pronto's Phyllo Wrapped White Chocolate Cheesecake's Videos
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
Popular Turkish Chocolate Pudding???? IBIZA Pudding Rolls With Banana
Looking for an easy chocolate milk pudding recipe to make? Try no oven Ibıza tatlısı. This Turkish pudding dessert with chocolate pudding and whipped cream layers is popular in cafes, and patisseries and is easy to make at home.
Ingredients for chocolate pudding:
1+1/4 cup flour
2 heaped tbsp cocoa powder
3/4 cup sugar
1 liter of whole milk
vanilla powder or extract to flavor
1 tbsp butter
100gr. chocolate chip or chopped bittersweet chocolate
For the whipped cream layer
1 cup cold milk
2 package cream chantili powder or
1 cup heavy whipping cream (prepare as directed in the package)
about 6-8 bananas
to garnish and serve (optional)
strawberries
ground pistachios
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Raspberry Millefeuille Gordon Ramsay
Millefeuille literally translates to a thousand layers - this is an amazing dessert combining puff pastry with raspberries and a vanilla and orange cream.
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Making French chocolate mousse with my dad! | French dessert recipe
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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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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!