DIY Kinder Bueno Spread Recipe | Bread & Baking
DIY Kinder Bueno Spread Recipe | Bread & Baking
Kinder Bueno is a delicious tasting chocolate bar. With few ingredients you can make your own cheap kinder bueno spread! This recipe is super delicious!
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Ingredients:
-150 g roasted hazelnuts, skinless
-165 ml vegetable oil
-55 g powdered sugar
-1 pinch of salt
-200 g white chocolate, melted
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Steps by Roa
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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#DIY #Kinder #Bueno
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
RECIPE:
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Making the perfect ganache | Pastry 101 Tips & Tricks
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Ganache is a mixture of chocolate and heavy cream. As long as you stick to the you would be able to get a perfect ganache.
*******This method is not only for dark chocolate. Same applies to white/milk chocolate. You can use the exact same method/recipe *********
*******DO NOT USE COMPOUND CHOCOLATE when making ganache. Use real chocolate******
▶The Guideline◀
1. Get the temperature right – both the chocolate and heavy cream at 40~50℃!
2. Stir it well with your spatula / or use handblender.
▶Ganache◀
In the video I’ve shown examples of 1:1, 2:1, 1:3 ganache (chocolate: heavy cream).
Everything is by weight.
1:1 Even ratio ganache is usually used for fillings & frostings.
2:1 ratio ganache is usually used for pavé chocolate, truffles etc.
1:3 ratio is whipped ganache which is used to pipe on top of cakes or it can be piped into silicon moulds to be frozen in the case of petit gateau.
I’ve used dark chocolate couverture chocolate in the video – of course, you can also you milk chocolate and white chocolate!
Chocolate used in the video: Callebaut Dark Chocolate 811
How to store: You can keep the ganache in the fridge for a week (but typically I would use it within 5 days)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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★슈가레인 베이킹 스튜디오 수강 문의★
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White Chocolate Ganache Drip Cake Recipe & Tutorial | Cake Basics
My favorite recipe for white chocolate ganache drip cakes that turns out perfect every time. Learn how to make it extra white, drip cakes with it, and troubleshoot if things go south. Read the original blog post I wrote about this recipe here:
White Chocolate Ganache:
Ingredients
1 Cup (190g) white chocolate chips or bar, chopped into bits
1/3 Cup (80ml) heavy whipping cream
Up to 1/2 tsp food color gel or whitening gel (optional)
Instructions
1. Chop the white chocolate chips or bar as finely as you can and place it into a heat resistant bowl (glass or metal).
2. In a saucepan over medium-high heat, warm the heavy whipping cream until it just starts to simmer, whisking constantly. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When it reaches this stage, pour the cream over the white chocolate.
3. Whisk together until the ganache is uniform in consistency and there are no bits of chocolate left on your whisk. It can help to hold the bowl over the residual heat from the burner (once it's turned off) if you're having a hard time whisking everything together.
4. Whiten or color the ganache (optional), then cool ganache at room temperature for anywhere from 5-20 minutes (depending on your kitchen environment), or until the ganache itself is slightly above room temperature.
Recipe Notes:
Make Ahead Tips: this ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.
Other recipes mentioned in this video:
Vanilla Buttercream Recipe:
Products Used:
OXO Digital Kitchen Scale:
AmeriColor Bright White:
AmeriColor Sky Blue (for blue buttercream cake):
AmeriColor Fuchsia (for fuchsia drip):
AmeriColor Deep Pink (for pink buttercream cake):
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Stabilized Whipped Cream: Literally Everything You Need to Know
There are SO many methods out there for making Stabilized Whipped Cream, but which one is actually the best? Find out how to make 8 of the most common recipes. I test each one for taste and texture, then put them to the test to see which would survive longest in a 90°F / 32°C room.
Most of them failed miserably, but one whipped cream managed to last without melting. Watch to find out which one!
*Disclaimer: cream is a perishable dairy product. Even if the whipped cream is stabilized, it will spoil if held at room temperature for longer than 2-3 hours and potentially even quicker at higher temperatures. For long term storage and safety, it is recommended to keep whipped cream in a sealed container at or below 40°F/4°C. Once cream has been left out, it cannot be refrigerated and reused. Use discretion -- when in doubt, throw it out.
The test in this video is solely meant to find the theoretical longevity of stabilized whipped cream and is meant to be used as reference information. Don't replicate at home.
Stabilized Whipped Cream Formulas
Plain
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tsp vanilla (optional)
1. Combine everything. Whip to desired consistency.
Cornstarch (not recommended)
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tbsp (9g) cornstarch
- 1 tsp vanilla (optional)
1. Combine everything. Whip to desired consistency.
Milk powder
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 3 tbsp (24g) milk powder
- 1 tsp vanilla (optional, but recommended)
1. Combine everything. Whip to desired consistency.
Instant pudding
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 2-3 tsp (6-8g) pudding mix (use 2 tbsp for very sturdy cream)
- 1 tsp vanilla (optional, but recommended)
1. Combine everything. Whip to desired consistency.
Mascarpone
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 3 oz (85g) mascarpone
- 1 tsp vanilla (optional)
1. Whip cream and sugar to soft peaks.
2. Add mascarpone and beat to combine.
3. Whip to desired consistency.
Cream cheese
- 63g (1/4 cup) cream cheese
- 2-1/2 tbsp (31g) sugar
- 1 cup (240mL) cream, cold
- 1 tsp vanilla (optional)
1. Beat cream cheese and sugar together until smooth.
2. Add cream in a bit at a time, beating in between to prevent lumps.
3. Once all the cream has been added, Whip to desired consistency.
White chocolate
- 3 oz (85g) white chocolate, finely chopped
- 1 cup (240mL) cream, cold
- 1 tsp vanilla (optional)
1. Add 3 tbsp of cream to white chocolate. Microwave for 30s, then stir until fully melted and combined. Cover and chill in fridge for at least 15 minutes.
2. Whip cream to soft peaks. Add in chilled chocolate. Whip to desired consistency.
Gelatine
- 1/2 tsp gelatine
- 2 tbsp water
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tsp vanilla (optional, but recommended)
1. Sprinkle gelatine over water. Let sit for 3 mins to hydrate. Then, microwave in 5s bursts, stirring in between, until melted. Add 2 tbsp cream and stir to combine.
2. Whip together cream and sugar until soft peaks. Slowly drizzle in gelatine mixture while vigorously whipping. Whip to desired consistency.
3. Pipe or spread cream right away. Once the gelatine sets, the cream will not be pliable anymore.
Chapters
00:00 - Intro
00:32 - Why stabilize whipped cream
01:06 - Too many recipes!
01:32 - Testing overview
01:57 - Recipes begin
02:16 - 1. Plain
03:32 - 2. Cornstarch
04:22 - 3. Milk Powder
05:04 - 4. Instant Pudding
06:12 - 5. Mascarpone
07:18 - 6. Cream Cheese
08:26 - 7. White Chocolate
09:29 - 8. Gelatine
11:06 - STRESS TEST
11:41 - Test #1 (90F / 32C)
12:32 - Test #1 conclusions
13:44 - Test #2 (82F / 28C)
14:29 - Final Scoring
15:49 - Ranking & Analysis
16:52 - Outro
THE ULTIMATE CREAMY & SMOOTH CHOCOLATE FROSTING / FILLING - 3 Ingredient Easy Recipe - Baking Cherry
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#recipe #cake #dessert
3 Ingredient Super Creamy & Smooth Chocolate Frosting Recipe (No Butter). Hands down, this is one of my favorites frosting recipes. It has a rich chocolate flavor and a silky smooth texture. Simply delicious!