ALMOND RING - Twelve Days of Baking EmmaMCD Day 4
This is SOO good that when I first made it, all of it was gone by the next morning... and I made it in the evening. Enjoy :3
Ingredients:
2 1/4 tsp Quick Rise Yeast
3/4 cup Milk
1/4 cup Butter
1 Egg
1/2 tsp Cardamom
1/2 tsp Salt
3 cups Flour
To Make Almond Paste:
1 1/2 cups Blanched Almonds
1 1/2 cups Confectioners Sugar
1 Egg White
1 1/2 tsp Almond Extract
1/4 tsp salt
For Almond Filling:
1/4 cup Brown Sugar
1/4 cup Butter
1/2 cup Almond Paste
Instructions:
Add 1 1/2 cups blanched almonds in a food processor until finely chopped (pretty much powder.) Add 1 1/2 cups confectioners sugar and blend. Add in the egg white, 1 1/2 tsp almond exract and 1/4 tsp salt. Blend until it forms a paste.
.Pour 3/4 cups milk into a small saucepan on medium heat until it started to boil, then set aside to cool. In a medium bowl mix 1/2 cup almond paste, 1/4 cup brown sugar and 1/4 cup softened butter with a fork and set aside.
In a large bowl whisk with a fork a 1/4 cup water and 2 1/4 tsp yeast. Mix in the milk, 1/2 cup sugar 1/4 cup butter, an egg, 1/2 tsp cardamom and 1/2 tsp salt. Mix in 2 cups flour, then another 2 cups of flour. Then kneed the dough and cover with olive oil. Cover and let rise for about 3 to 4 hours or until doubled in size.
on a large surface, roll out dough into a rectangle about 15x9 inches. Spread the almond filling evenly on top of the dough, and roll the dough tightly length wise to create a long roll. Bend the roll into a ring and mend the edges together. Try to stretch it out so that the ring is bigger. Place on a lightly greased pan and cut 2/3 ways through the ring to create inch thick tear apart pieces. Turn to their sides for visual effect. Put in the oven at 350 until golden brown, about 25-30 minutes.
Whilst the ring bakes, to make the glaze, in a small bowl mix together 1 cups confectioners sugar, 1/2 tsp vanilla extract, and a tbs water with a fork. Spread the glaze on top of the baked role and add some nuts for decoration.
Crescent Danish Wreath
Cherry pie filling, crescent rolls, cream cheese, and a sweet almond drizzle come together to make this beautiful crescent danish wreath.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
16 oz crescent rolls 2 8 oz cans, 8 count each
21 oz cherry pie filling
8 oz cream cheese softened
1 cup granulated sugar
1 large egg room temperature
1/4 cup all purpose flour
Icing
3/4 cup powdered sugar
1/2 tsp almond extract or vanilla extract
2 Tbsp heavy cream 2-3 Tbsp
Instructions
Preheat oven to 375°F. Grease or line a large pizza pan with parchment paper.
In a medium mixing bowl, beat together cream cheese, sugar, egg, and flour until smooth and fluffy.
Remove crescent rolls from packaging and separate into pre-cut triangles. With the wide side of each triangle toward the center of the pan, overlap crescent rolls to form a circle - it will look like a large sunshine with an empty circle in the middle.
Use your fingers to press together the triangles where they overlap to form a smooth base.
Drop cherry pie filling by the spoonful around the base of the wreath.
Scoop the cream cheese mixture over the cherry pie filling.
Wrap the pointed end of each crescent roll over the fillings and back toward the center of the wreath, tucking the end beneath the ring and pinching the dough together.
Bake for 20-25 minutes, until the crescent rolls are a deep golden brown.
Cool completely.
When the wreath is cooled, whisk together powdered sugar, almond extract, and heavy cream. Whisk until smooth and a good consistency for drizzling. Add more cream as needed to achieve desired consistency.
Notes
You can use a smaller portion of the cream cheese filling if you want a smaller ratio. As written, this recipe yields a danish with approximately equal parts cherry and cream cheese filling.
Milk can be substituted for the cream in the icing - use less as the icing will be thinner.
It’s important to cool the wreath completely before icing or the icing will just run off the pan completely.
I used a cast iron pizza pan. A lightweight pizza pan may cook the wreath a bit more quickly. Cooking until the top is a deep golden brown helps to ensure that the bottom layer of dough is cooked through as well.
Top with toasted, sliced almonds for extra flavor and a bit of crunch.
Almond Sticks or Rings aka Banket
Dutch Christmas classic!
ALMOND STICKS or RINGS
Filling:
4 cups ground almonds or almond flour
3 cups icing sugar
2 tsp lemon juice
1 1/2 tsp almond extract
2 (or 3 if small) eggs
Mix almond paste together well. Set aside, covered, in the fridge.
Pastry:
1 1/3 cup butter, cold and cubed
2 cups flour
1/2 cup + 1 Tbsp cold water.
Coat cubed butter into flour. Add water. Mix together. Do not over mix.
Roll out with flour on counter. Fold in thirds. Roll and fold in 3rds again in the opposite direction. Refrigerate to chill again. Repeat the roll, thirds, chill THREE times. You are creating many layers in the dough this way which will make your pastry flaky.
Assemble:
Roll dough to 1/8 thin.
Roll almond into 1 logs.
Roll dough over almond to 1 1/2 times. Seal edge and ends.
Cut slashes on top.
Brush with egg and sprinkle some sugar on top.
Bake at 350° for 25-35 minutes until golden.
This will make about 4 logs.
Dutch Almond Paste Filled Pastry | Amandelstaaf Recept
Today I have another Dutch pastry recipe for you. We will learn how to make Dutch almond paste-filled pastry log. In Dutch they’re called amandelstaaf or banketstaaf. What is Amandelstaaf? Amandelstaaf is a delicious traditional Dutch pastry, consisting of an outer layer of puff pastry with an almond flavored paste, similar to marzipan. These almond filled pastries are sold around the Dutch holiday sinterklaas. You can find these Dutch almond banket in different letters or shaped in a log.
This Dutch pastry with almond paste, banketstaaf pastry is delicious served warm or can be eaten cold as well. Amandelstaaf are super easy to make at home and they don't require much ingredients. I will teach you how to make the almond paste filling from scratch!
Let's get started! (づ。◕‿‿◕。)づ
????Written Recipe????
???? Ingredients used in this video:????
Almond Flour
Sliced Almonds
???? Products used for Cooking & Baking ????
Pastry Mat
Baking sheet
Cooling Rack
???? Editing & Recording ????
Acer Chromebook Spin 713
Samsung Galaxy Tab A 10.1
Toshiba External Hard Drive - Storage
Sony Xperia 10 Unlocked Smartphone
Moto G Stylus 5 G Unlocked Smartphone
Camera Tripod
Ryobi P790 18-Volt ONE+ Hybrid LED
Ryobi Battery
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Chapters
0:00 PY's Kitchen Intro
0:20 Ingredients
0:26 Almond Paste
2:12 How To Shape Almond Log
4:19 Prepare For Baking
5:06 Baking
5:28 Plating Amandelstaaf
6:06 PY's Kitchen Ending
#Amandelstaaf #AlmondPastry #Banket #Pastry #DutchPastry #DutchRecipe #AlmondPaste #Banketstaaf #AlmondLog #AlmondBanket #Marzipan #Marsepijn #AlmonfRoll #PYsKitchen
How To Make Almond Cream - A Simple and Delicious Recipe for Tarts and Pastries
Almond Cream is a versatile staple in the pastry kitchen. I'm going to show you the steps in preparing this simple and versatile recipe. It is made with equal parts of sugar, butter, almonds, and eggs with a bit of flour or cornstarch as well. It is used for a multitude of pastry and dessert applications such as croissants aux amandes and in making Crème Frangipane. It is also used to fill galette des rois, pithiviers and frangipane tarts.
Note: Almond cream cannot be consumed raw. It is meant to be baked.
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Almond Cream
250g unsalted butter
250g almonds
250g icing sugar
50g all purpose flour OR 30g cornstarch
5 eggs
EQUIPMENT USED IN THIS VIDEO:
KitchenAid KFC3516ER 3.5 Cup Mini Food Processor: ????????
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KitchenAid Mixer: ???????? ????????
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How to Make Danish
Learn how to make flaky bakery danishes. Follow along with the chef and make delectable danishes everyone will love!
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