How To make Genoise with Amaretto& Chocolate
CAKE:
2/3 c Sugar
7 lg Eggs
3/4 c Flour, all-purpose
3 tb Cornstarch
2 ts Rind, lemon, grated
FILLING:
3 c Cream, whipping
6 oz Chocolate, chips,
-- semi-sweet 1/4 c Amaretto
1 Genoise, 9-inch, split
Genoise: ??? Sift the flour and cornstarch together 3 times into a small bowl. Set aside. In the top bowl of a double boiler, mix the eggs and sugar together. Heat over hot water to 115 F beating until doubled in volume. Carefully fold the flour, cornstarch and lemon rind into the egg mixture. Pour into greased and floured 9-inch cake pans. Bake at 425 F until set and springy. Remove from pans and cool on cake racks. Amaretto and Chocolate Filling: ?????????? Heat cream to 180 F. Stir in chocolate chips and remove from heat. Stir to melt, then chill overnight. Assembly: ??? Put half of the genoise on a cake pan and sprinkle with half of the Amaretto. Whip the cream mixture until stiff. Spread 1/4 of the mixture on the cake. Add top layer of cake and sprinkle with the remaining Amaretto. Ice top and sides of the cake with the chocolate filling, reserving some of it to pipe through a pastry bag for finishing decorative touches. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans
How To make Genoise with Amaretto& Chocolate's Videos
Chantilly Cream (French whipped cream)
Chantilly cream is the French name for whipped cream that's lightly sweetened and flavoured with vanilla. Use it as you do plain whipped cream to decorate cakes, pipe onto cupcakes, dollop on fruit and swirl onto sundaes!
To make whipped cream hold its fluffy texture and piped form for 2 to 3 days, stabilise it by adding mascarpone. It won't alter the flavour or texture. Other methods (like cornflour/cornstarch, gelatine) are unreliable or not very pleasant to eat!
PRINT RECIPE:
Tiramisu Cake Recipe | 2 in 1 Chocolate cake and Tiramisu
#Tiramisu_Cake_Recipe | 2 in 1 #Chocolate_cake and #Tiramisu
After a long pause, I decided to share with you a very delicious cake recipe in which I combined my author's recipe Tiramisu and chocolate shortcake with boiling water.
The cake is moderately sweet but if you like very sweet cakes then you need to increase the amount of sugar in the recipe. The combination of chocolate cakes, strong coffee with amaretto and a layer of airy mascapone cream is divinely delicious!
I wish you good health and delicious baked goods!
If you have any questions please email me in the comments and of course share your results!
Our baking mold size: 20-25 cm
The ingredients are
Dough :
2 eggs
200g sugar
200 ml milk
180 ml vegetable oil
10 g baking soda
1/2 lemon
60g cocoa
400g wheat flour
200ml boiling water
Divide into two identical forms and bake at 140-160 C top/bottom mode without convection for about 25-30 minutes.
The cream:
250g mascarpone cream cheese
400 ml cream (32-35% fat)
100g sugar
Impregnation:
200 ml espresso coffee ( strong coffee)
2 tbsp amaretto
100g cookies
Preheat the oven to 160 C, for the dough mix all the ingredients together and add the boiling water at the end. Bake the pastry for about 20-25 minutes, check readiness with a skewer; it should be dry. After baking, leave the cakes to cool completely on a rack. Make a strong coffee and also leave it to cool, just before stacking the cake add the almond liqueur. Beat the cold cream with the sugar and gradually add the mascarpone cheese until the cream is creamy and stiff.
Put the cake together: soak the chocolate cake in the coffee and spread the cream, dip the sponge cookies in the coffee and spread them on the chocolate cake, then spread the cream on the cake, put the cake on top and cover with the cream. Make sure to leave the cake in the fridge overnight to soak up all the flavors! Sprinkle with cocoa powder if desired!
Let it taste delicious!
Amazing Tiramisu Masterclass | Simple but delicious recipe
★Online Classes★
For more online classes please visit:
0:00 Intro
1:17 Structure of Tiramisu
4:25 Start (CLICK HERE if you want to jump straight in)
7:04 Tiramisu Cream
11:59 Piping the cream
12:44 Dusting cocoa powder
13:53 Secret Tip
15:12 Wrap-up
There are thousands of tiramisu recipes out there. Here, I've created a recipe based on the original tiramisu - I have given changes (e.g. Not using raw egg whites & replacing it with whipped cream) in order to suit a wider audience.
Tiramisu has changed so much in recent years that pastry chefs use gelling agents/thickeners (epsecially in petit gateau form) as well as creating variations such as strawberry, matcha tiramisu.
So let's not argue that all these variations are wrong, because desserts evolve over time.
===================
Tiramisu is a classic Italian dessert that everybody loves. In this video, I’ll show you a delicious tiramisu.
▶Hanbit's Tiramisu◀
Yield: 4 Tiramisu in oval shaped cartons of size 125mm x 80mm x 40mm (200ml volume). Pls scale up/down the recipe by the same ratio to fit your pan.
*Pls Note* I’ve used store-bought ladyfingers (Savoiardi) and I am a fan of using store-bought ones as it’s so convenient.
⊙Coffee Syrup⊙
Guideline: 1 ladyfinger to absorb 12~15ml of the coffee syrup
Water 40ml
Espresso 48ml (if you don’t have espresso, use 6g of instant coffee + 42ml of water)
Instant Coffee 0.8g
Sugar 16g
Kahlua (coffee liquor) 5ml (you can substitute it with Amaretto, or Marsala. If you don’t have any of them, just leave it out)
Add everything together and make sure the sugar melts completely. Dip the ladyfingers in the syrup and place them at the bottom of the cartons. Leave it in the fridge.
⊙Mascarpone Cream⊙
Mascarpone cheese 150g (pls use mascarpone rather than cream cheese, so much more authentic)
Heavy Cream 125g
Egg Yolk 34g
Sugar 32g
Water 14g
① Lightly beat the mascarpone cheese.
② Add the heavy cream in and beat it until you reach the desired consistency (not too soft). Keep this in the fridge while you work on the pâté à bombe.
③ Pâté à bombe: Add egg yolk + water + sugar in a saucepan and raise it to 85℃ using a hot water bath. I recommend straining it. Whip it until you get a light yellow colour.
④ Add the pâté à bombe to the mascarpone & heavy cream that we’ve whipped earlier. Mix everything well and whip it again until you get a stiffer consistency.
⑤ Pour it over the coffee syrup soaked lady fingers.
⑥ Let it chill/set in the fridge for at least 3~4hrs.
⑦ Dust it with cocoa powder and serve!
Valhrona Cocoa Powder:
Snow Sugar:
Storage: Keep it in the fridge up to 2 days.
⊙Troubleshooting⊙
If your final mixture is still runny after whipping hard, then add a bit of lemon juice to artificially firm it up. The firmness of the final mixture does depend a lot on the brand of heavy cream and mascarpone you use. Using UHT type heavy cream and mascarpone with thickeners
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★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): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
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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★Online Classes★
For more online classes please visit:
#tiramisu #티라미수 #sugarlane #조한빛 #슈가레인
NAPOLITAIN | Génoises chocolat et vanille | Ganache au chocolat sans crème
Hello !
Vous connaissez sûrement le Napolitain mais en version industrielle ? Alors vous allez voir que le faire soi-même c'est très facile et c'est un pure délice ! Il est composé de 2 génoises chocolat et vanille, garni d'une ganache au chocolat sans crème, et recouvert d'un glaçage au sucre.
La recette est ultra facile et ce gâteau est parfait pour un anniversaire.
Allez-y testez la sans hésiter et vous aller tous l'apprécier !
Bonne pâtisserie !
MaRy
???? Merci de me soutenir gratuitement sur
#napolitain #lenapolitain #genoiseauchocolat #genoisealavanille #ganacheauchocolat #gateaudanniversaire #fetedanniversaire #gateaufacile #birthdaycake
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✔️ Activez la cloche ???? de notifications pour ne rater aucune vidéo et partagez avec vos amis
✏️ Pour la génoise à la vanille :
???? 4 œufs
???? 70 g de farine
???? 40 g de (farine de maïs) Maïzena
???? 110 g de sucre
???? 10 g d'extrait de vanille
✏️ Pour la génoise au chocolat :
???? 4 œufs
???? 50 g de farine
???? 40 g de (farine de maïs) Maïzena
???? 20 g de cacao non sucré
???? 110 g de sucre
✏️ Pour la ganache au chocolat sans crème
???? 96 g d'eau
???? 120 g de sucre
???? 75 g de cacao non sucré
✏️ Pour les sirops d'imbibage
???? Sirop à la vanille : eau + extrait de vanille
???? Sirop à l'Amaretto : eau + Amaretto (version avec alcool) ou lait + cacao (version sans alcool)
♦ Suivez-moi sur ???? Instragram :
♦ Contact mail ???? : patissezavecmary@gmail.com
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Catégorie Vie pratique et style
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GENOISE DE CHOCOLATE /BASICO PASTEL TORTAS / SILVANA COCINA❤
Con este #Bizcocho muy fácil, esponjoso y delicioso puedes preparar tu #Pastel ó #Torta en casa con tus sabores preferidos!
Ingredientes molde 20-22 cms:
6 huevos
140 grms de harina s/polvos de hornear
30 grms de cacao amargo en polvo
30 grms de maicena
50 cc de aceite vegetal ó de mantequilla derretida
200 grms de azúcar
Horno 180º 35 -45 mnts puede ser menos ó más según sea tu horno!
Con este bizcocho puedes hacer tu pastel ó torta en casa con cualquier remojo, relleno y decoración que prefieras!
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Ciasto Monte na czekoladowym biszkopcie
Inspiracją tego ciasta jest deser „Monte”. Na czekoladowym biszkopcie dwie różne masy budyniowe: waniliowa i czekoladowa. Ciasto efektowne i pyszne no i proste w przygotowaniu.
Przepis w formie tekstowej dostępny na naszej stronie internetowej:
Rozdziały:
00:00 intro
00:17 biszkopt
04:40 budyń
08:41 masa waniliowa
09:32 masa czekoladowa
10:16 składamy ciasto
12:41 zdjęcia ciasta