Chocolate Stollen with Marzipan - Egg-free recipe [Christmas recipe]
Hi guys! I'm dietitian Yuna????
and this is Yuna's Cooking [easy・fast・tasty・healthy recipes]
Hope my recipes will help inspire you a healthy and easy cooking!!
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Today's recipe is Chocolate Stollen with Marzipan????
Today we are going to make a stollen that is different from the traditional one,
which is made with candied fruit and marzipan.
Let's make a Chocolate and Marzipan stollen, two delicacies that combine perfectly!!!!
This recipe is egg-free and uses normal wheat flour!
I'm sure you will enjoy it♡
--- Ingredients ---
[stollen dough]
7g Yeast
1 Teaspoon sugar
90ml Milk (warm)
250g Flour
20g Cocoa powder
70g Sugar
60g Melted butter
50g Melted chocolate
Vanilla extract
A pinch of salt
30g Dry orange
40g Chocolate drops
melted butter
Granulated sugar
Powder sugar
[marzipan]
100g Almond flour
100g Powder sugar
1/2 Teaspoon Almond essence
20∼25ml water
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Almond Paste Marzipan | מרציפן | Kosher Pastry Chef
Marzipan is a confection consisting primarily of sugar or honey and almond meal,
common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables.
????????️ All The Tools Used Can Be Found MY AMAZON STOREFRONT: ????????️
Easter treats | Orange Jelly, Marzipan & Chocolate
In this video I show the most important steps in making my probiotic orange jelly and marzipan confectionary. The full recipe is below. AND btw it is vegan!
It has a nice balance between freshness and acidity from the orange jelly and sweetness from the marzipan and chocolate. After about ten days storing it in the fridge it will start to taste like liqueur confectionary- that is actually alcohol developing! It tastes actually even better.
Please subscribe if you like the video!
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EQUIPMENT
3 clean kitchen towels
1 food processor to make marzipan, if you do not buy ready-made
1 glass jar that holds 1 liter
1 piece of rubber band
1 small bowl to melt chocolate in
1 pot
1 whisk
2 silicone forms to form the confectionary in
CONECTIONARY INGREDIENTS
MARZIPAN
240 g of almonds
3 tbsp of maple syrup
3 tsp of lemon
3 tsp of coconut oil
FERMENTED ORANGE JUICE
9 dl of orange juice without pulp, not from concentrate
4 tbsp of organic raw cane sugar
1 thick slice of orange
2 tbsp of water kefir grains
CHOCOLATE
2 plates dark, vegan chocolate
2 tsp of coconut oil
ORANGE JELLY
9 dl of finished fermented orange juice
2.5 ts agar agar *
* Agar agar is a jelly-like substance extracted from algae. Used instead of gelatin for vegetarians and vegans.
APPROACH
Step 1 - Make marzipan
This step is for you who want to make the marzipan from scratch. Boil water, turn the plate off, add the almonds to the water, and let it steep for 10-15 minutes. The next step is to remove the shell by rubbing the almonds against each other inside a kitchen towel. Place the almonds on a kitchen towel and cover with another kitchen towel, and leave for 2-3 days at room temperature to dry.
After the almonds have dried, you have them in a food processor, and let it run until they have turned into almond flour. Tips! Do not drive for too long, then the almonds will start to secrete oil and you will get almond butter. Then add maple syrup, lemon, and coconut oil, which will add moisture to the marzipan and make it suitably sticky.
Step 2 - Ferment orange juice
Pour orange juice into a 1 l glass jar, stir in sugar, add water kefir grains, and finally add one orange slice. Cover the glass jar with a kitchen towel with a rubber band around it so that it is supplied with oxygen, but not flies and dust. Let the orange juice stand at room temperature for 30 hours. Then strain out the watercress grains and remove the orange slice.
Step 3 - Melt chocolate
Break up the chocolate and place in a small bowl. Put the bowl in a water bath (eg hot water in the sink) to melt the chocolate. Stir in coconut oil, to get a slightly more liquid chocolate that is easier to work with.
Step 4 - Make orange jelly
In the end, the orange jelly is made ready. Add 4.5 dl of the fermented orange juice in a saucepan together with the agar agar. Let the agar thicken for a few minutes before turning on high heat, so that it boils down to a concentrated liquid mass, approx. 1 DL. The high heat causes the agar to dissolve in the juice, and boiling the juice gives more orange flavour to the jelly. Be sure to stir regularly with a whisk, first to stir out the agar lumps and then to keep the liquid free of lumps.
The next step is to turn off the heat and let the liquid cool down a bit for approx. two minutes. This is to avoid temperatures above 45 degrees in the next step, as lactic acid bacteria can not tolerate high heat. At the same time, stir to prevent it from turning to jelly. Then add the remaining 4.5 dl of fermented orange juice slowly while stirring, to avoid lumps. Then the liquid is ready to be used in the confectionery.
Step 5 - Assemble the parts into delicious confectionery
First, have the meltet chocolate in a silicone form for confectionary, at the bottom and sides. Put in the freezer for five minutes. Then fill a little under half of the form with marzipan, and press down a little so that it becomes compact. The orange liquid is poured over until the form is almost filled up, just leave some space for the chocolate. Put in the fridge for five minutes for the jelly to stiffen, and then fill up with the chocolate that becomes the bottom. Store in the refrigerator and enjoy. The taste stays stable the first five days, before the probiotic orange jelly changes taste because it continues to ferment. After this a liqueur taste starts to develop and it tastes even more amazing!! Actually what happens is that some ALCOHOL starts to develop in the orange jelly as time goes by. Pretty cool right!?
Store in the fridge for as long it tastes good, which is several weeks.
ENJOY!
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COME SAY HELLO????
Instagram: @fermentationaddict
All music provided royalty free from Epidemic Sound.
just 3 ingredients, quick treats for your family, no sugar, no baking! no flour !melts in your mouth
just 3 ingredients, quick treats for your family, no sugar, no baking! no flour !melts in your mouth !
Ingredients:
1 and 1/4 cup of dates (300g)
1 and 1/3 cup of peanuts (200g)
100 g of white chocolate -with no sugar- (you can also use dark chocolate)
some sesame seeds (optional)
dark chocolate for garnish (optional)
enjoy it !
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Chocolate Walnut Fudge | Walnut Fudge | Holiday Favourites
This creamy, dreamy, melt in your mouth Chocolate Walnut Fudge is the perfect Christmas treat! With a few ingredients, this Chocolate Walnut Fudge comes together in minutes. I am sure you are going to love this easy peasy recipe!
Full Written Recipe -
Nut-free Chocolate Fudge -
Shop Platin' It With Wendy (Canada) -
Shop Platin' It With Wendy (US/Global) -
#platinitwithwendy #chocolatefudge #christmasrecipe
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