How To make Basic Creme Center
MIX TOGETHER:
2 1/2 lb Dry Candy Fondant
1 c Butter
ADD:
1/2 c Whipping cream
Mix first 2 ingred. & let set overnight tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. . Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark chocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes: add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries wrap creme center mix around a well-drained marachino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing quickly. Will liquify some, but some will remain "creamy" because of the butter. Coconut cremes: add maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1" balls, let crust over & dip in compound coating chocolate. This is also called "dipping chocolate." I prefer the brand "Merckens." It seems to take more abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton Ohio Dolores McCann, Prodigy Food & Wine Board
How To make Basic Creme Center's Videos
Vanilla Ice Cream Recipe | Easy Homemade Vanilla Ice Cream Recipe | Layered Vanilla Ice Cream
#Vanilla_Ice_Cream #Ice_Cream Recipe
Vanilla Ice Cream Recipe | Easy Homemade Vanilla Ice Cream Recipe | Layered Vanilla Ice Cream
INGREDIENTS & PROCESS:
1 Cup Liquid Milk
¼ Cup Sugar
Cook Until Thicken
Homemade Condensed Milk
½ Cup Whipping Cream
Beat Until Stiff Peaks
Pour The Homemade Condensed Milk
½ Tsp Vanilla Extract
Mix Well
Divide The Cream
2-3 Drops Pink Food Color
Mix Well
Pour White Cream Layer
Pour Pink Cream Layer
Repeat The Process
Spread Evenly
Keep In Freezer For 6 Hours Or Overnight
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© N'Oven®
NO BAKE Boston Cream Dessert
How to make a Boston Cream Cake without oven. Quick and easy dessert you can serve to your friends and family.
Here's what you'll need:
CUSTARD CREAM FILLING:
1 can sweetened condensed milk (390g)
5 egg yolks
1 and 1/2 cup evap milk or fresh milk (370ml)
1 tsp vanilla extract (5ml)
2 tbsps salted or unsalted butter (30g)
1 and ½ cups heavy cream (375ml) or all purpose cream (chilled overnight)
250-300 grams graham crackers
1 tbsp instant coffee and 1 cup hot water (250ml)
CHOCOLATE GANACHE:
1 cup dark choco chips (160g)
3/4 cup hot heavy cream (180ml)
Some choco bits
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Food for the soul:
2 Corinthians 3:17 For the Lord is the Spirit, and wherever the Spirit of the Lord is, there is freedom.
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Randy Makes Raspberry Cream-filled Chocolates
With a little time and effort, you can make these chocolatier-quality candies.
INGREDIENTS
11 oz (312 g) chocolate.
1/2 cup (60-70g) raspberries (fresh or frozen)
1 tbsp sugar
1 tbsp water
2 tbsp heavy cream
3.5 oz (100g) white baking chips
EQUIPMENT
Transfer Sheets - amazon.com/dp/B01MAYTWSR/ref=cm_sw_r_tw_dp_MQTSDV817QYDRNVRYS0H
Chocolate Mold -
DIRECTIONS
Put one or more transfer sheets into the mold, making sure the cocoa butter pattern is facing down, then add the metal sheet.
Melt the wafers or temper the chocolate.
Pour the chocolate into the mold, tap the mold to release any air bubbles inside, then turn the mold upside down and drain the chocolate, leaving just enough to cover the sides of the mold.
Tidy up the mold with a scraper or spatula and set it aside.
Place the raspberries, sugar, and water into a small saucepan and bring it to a boil.
After about 2 minutes, remove it from the heat, strain out the seeds, and set it aside.
Put the heavy cream in a small saucepan and bring it to a boil.
Pour it over the baking chips and stir until the chips are melted.
Add the raspberry puree, mix it thoroughly, and let it cool to room temperature.
Once the chocolate has set and the filling is cool, use a spoon or a piping bag to add the filling to the chocolate shells. Be sure to keep the filling below the top of the mold.
Remelt the chocolate you drained from the mold and cover the filling, going all the way to the top of each mold cavity.
Tidy up your mold.
Let the chocolate set, then remove the metal sheet and transfer sheet(s), then remove the candies from the mold.
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Cold Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
3 Minute, 3 Ingredient CHOCOLATE ICE CREAM Bars! No mould required! Easy Ice Cream Recipe !
Easy Chocolate Ice Cream Bars Recipe ! How to make ice cream bars with just 3 basic ingredients!
SUBSCRIBE to my channel here:
Chocolate ice cream bars , makes 6-8 servings :
- 500g Heavy Cream ( 2 cups + 2 tbsp)
- 350g (12.5 ounces) Sweetened Condensed Milk OR 150g Fine Sugar (3/4 cup)
- 1 1/2 tsp Vanilla
- 1/8 tsp Salt
PLEASE READ: DO NOT cut the condensed milk/sugar! For best results use cream and condensed milk. You can substitute the cream for whole milk but as mentioned in the video, these won't have a creamsicle texture and flavor. If you're using the no mold method, line the bottom of your tray with parchment paper and cover well before putting the tray in the freezer. Enjoy!
Chocolate Shell:
- 300 gr Sweetened Chocolate ( 11 ounces)
- 3 tbsp Coconut Oil
- Chopped Salted Peanuts ( Optional )
Enjoy!
♥
How to Make Cream Fondant for Chocolates - Centers for Hand-dipped Chocolates
Joyce L. Whiting (or Grandma Joyce as we know her) has been making hand-dipped chocolates and pecan nut rolls for decades. Here, she shares the recipe and demonstrates her process for making cream fondant.
Creamy fondant (creme fondant) is the flavorful center you find inside of a hand-dipped chocolate. Joyce also uses her creamy fondant in the centers of her cashew nut rolls.
Penuche, which is similar to creamy fondant, typically uses brown sugar rather than granulated sugar, but the process for making it is the same. Joyce uses penuche in the centers of her caramel pecan nut rolls.
Candy-making was passed down to Joyce by her own mother, and Joyce makes hundreds of chocolates each holiday season to give away to friends, neighbors, and family.
You'll find additional information for making fondant on Joyce's blog:
You'll find a video for making caramel for the nut rolls here:
The complete nut roll recipe, plus instructions for making caramel are found here:
How to make Creme Brulee - Crème Brûlée Recipe
You can hardly beat a classic Crème Brûlée during the summer. It’s creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine.
To print the recipe check the full recipe on my blog:
#CrèmeBrûlée #cremebrulee #cremebruleerecipe
0:00 - Intro
0:28 - Preparing the custard
1:23 - Ramekins size
1:31 - Filling the ramekins
1:51 - Baking time
2:16 - Chilling time
2:30 - Caramelize sugar on top
2:54 - Enjoying the creme brulee
Ingredients
Makes 4 servings
6 egg yolks, room temperature
1/2 cup (100g) sugar
1 1/2 tsp (7g) vanilla extract
2 cups (500g) whipping cream (35% fat)
4 tbsp (60g) sugar, for caramelizing the top
1. Preheat oven to 300F (150C).
2. In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and pale yellow colored.
3. Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a time over egg yolks mixture while stirring continuously.
4. Place 4 (8oz-220g) ramekins into a larger pan. For easier pouring transfer the mixture into a pitcher. Pour the mixture evenly into the ramekins. Place on the even rack and pour hot water into the pan until halfway up the sides of the ramekins.
5. Bake for about 30-35 minutes until set and trembling into the center.
6. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2 hours or overnight.
7. Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust.
8. Let it set for about 5 minutes before serving.
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