선인장 케이크(Cactus cake) / 먹을 수 있는 선인장과 다육이
{메종올리비아 버터크림 플라워케이크}
저의 두번째 책에 실었던 선인장 케이크를 영상으로 준비해 보았어요
선인장과 다육이는 파이핑 입문으로 보아도 좋을 정도의 난이도가 낮은 편이예요
하지만 선인장처럼 화분처럼 보이도록 하기 위해서는 조색이 중요한데요
사용된 식용색소를 상세히 표시해 두었으니 조금씩 섞어가며 색을 만들어 보세요
재미있는 모양의 선인장 케이크 영상을 시작해요 :)
- Ingredients
Chocolate Genoise 1ea (Diameter 15cm)
Butter Cream 600g±
※ Genoise & Butter Cream Recipe -
Stone-shaped Chocolate
Food Color (Wilton) - Moss Green / Brown Red / Golden Yellow / Black
- 재료
초코 제누아즈 1개 (1호 사이즈 / 지름 15cm)
버터크림 600g±
※ 제누아즈와 버터크림 레시피 -
돌모양 초콜릿
식용색소 (윌튼) - 모스그린 / 브라운 / 레드 / 골든옐로우 / 블랙
Blog : maison-olivia.com
Instagram : maison_olivia
mail : fineart73@naver.com
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Barefoot Contessa's Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network
Ina Garten says this is the best bread pudding she's ever made!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Vanilla Brioche Bread Pudding
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 15 min
Yield: 9 to 10 servings
Ingredients
1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Haagen-Dazs, melted
Directions
Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes, to lightly toast the bread.
Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla seeds in a large bowl, and set aside. Line a 10-by-12-by-2-inch rectangular baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm, drizzled with melted ice cream.
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Barefoot Contessa's Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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Stunning Baked Fig Recipe - with prosciutto, kataifi, goat cheese, and honey.
A stunning baked fig recipe perfect as a party dish because you can prepare everything the day before, then pop it into the oven for ten minutes and serve. Even the finicky eaters will adore it!
My favorite go-to dish is figs wrapped in prosciutto (or Iberico ham or jambon cru) and kataifi, baked then filled with goat cheese (or homemade labneh) and drizzled with lavender honey that I have made so many times since discovering the recipe in chef Greg Malouf’s ‘Arabesque‘.
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Roasted Figs
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1
Ingredients
1 fig per person
1 slice Iberico ham per person
1 box kataifi see note
3 tablespoons extra-virgin olive oil
½ ounce goat cheese per person
1 tiny sprig rosemary/thyme per person
black pepper
Instructions
Cut the tip of the fig off where the stem connects then, using a paring knife, make a cross in the exposed flesh. This will look beautiful and give a great spot to the spoon goat cheese.
Wrap a single slice Iberico ham around the base of each fig.
Remove kataifi from packaging, and try your best to straighten it out.
Sprinkle a little bit of olive oil over the pasta-like strands, and wrap around the base of the fig leaving some of the ham showing.
Arrange in an ovenproof dish, drizzle with remaining olive oil, and pop into a 450 degrees oven, till browned, about ten minutes.
Remove from oven, and put a spoonful of goat cheese on top then garnish with a sprig of rosemary and a grind or two of black pepper.
Fig Rosemary Upside Down Cake
Learn how to make Fig Rosemary Upside Down Cake
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Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network
Ina arranges the ultimate cheese platter featuring a nutty Brie, a pungent blue cheese and creamy goat cheese!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ultimate Cheese Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 10 min
Active: 10 min
Yield: 16 servings
Ingredients
Fresh fig, lemon, or Galax leaves (see Cook's Note)
1 large bunch seedless green grapes
1 (12-ounce) wedge truffled pecorino
1 (1-pound) wedge Stilton blue cheese
1 (12-ounce) piece Brie
1 (8-ounce) piece herbed goat cheese, such as Fleur Verte
Fresh strawberries
Dried apricots
Fig jam
Crackers
1 dried fig ball, halved (optional)
Directions
Arrange the fig leaves in a single layer on a 16- to 18-inch diameter round board or platter.
Place the grapes in the center of the board. Arrange the cheeses on the board around the grapes, cut sides facing out.
Nestle the strawberries between two of the cheeses to create a block of color. Nestle the apricots between two of the cheeses, also creating a block of color. Transfer the fig jam to a bowl and place it on the board. Arrange the crackers on the board around the cheeses. If using, place the fig ball on the board, cut sides up.
Cook’s Note
You can order lemon and Galax leaves from your florist.
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Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network