How to Make Chantilly Cake - A Hawaii Favorite Dessert
Learn how to make one of Hawaii’s most favorite dessert, Chantilly Cake. This chocolate cake is perfect to make for a special celebration like birthdays, weddings, etc. The frosting is based on evaporated milk and butter. To top off the cake, sprinkle on toasted macadamia nuts to give it that perfect touch! #chantillycake #bake #recipe
Ingredients:
Chocolate Chiffon Cake:
7 large eggs, separated
1/2 cup baking cocoa
3/4 cup boiled water
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 cup canola oil
2 tsp vanilla extract
1/4 tsp cream of tartar
Chantilly Frosting (double if you want more):
1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten
1/2 cup butter
1 tsp vanilla extract
2 tbsp evaporated milk
1 tbsp cornstarch
-----------------------------------------------------------------------
Website :
Instagram:@808hawaiianrecipes
Facebook :
-----------------------------------------------------------------------
Equipments & etc:
Portable Gas Grill: Iwatani Cassette Grill
Camera : Panasonic LUMIX-GH4 & GH3
Lens : Olympus 35mm F1.4
Mic:Rode Videomic, Rode VideoMicro, Yeti Pro
Monitor : Aputure V-Screen VS-1
Tripods:Manfrotto 504HD Head & Carbon Fiber Twin Leg Video Tripod Kit
Edit : Adobe Premiere Pro CC
Graphics: Adobe After Effects CC
**GUAVA MOUSSE CAKE**.GUAVA MOUSSE.GUAVA MOUSSE CAKE RECIPE.GUAVA DESSERT.
#GUAVAMOUSSECAKE RECIPE.#GUAVADESSERT. MOUSSE.
ingredients
1-guava-peeled & remove the seeds. city into small pieces.
milk-1 & 1/2cup.
sugar-1/2cup
milk powder-1/4cup
whipping cream-1/4cup
white chocolate -1/3cup
cornflour-1/3cup & 1tbsp.
food colouring- optional.
thanks.
Kardea Brown's Mango Chiffon Pie | Delicious Miss Brown | Food Network
Kardea transports her guests to a tropical place with this smooth, fruity and velvety pie!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Mango Chiffon Pie
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 3 hr (includes cooling and chilling times)
Active: 30 min
Yield: 8 servings
Ingredients
13 graham cracker sheets
1/2 cup toasted sweetened coconut flakes
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted
One 1/4-ounce packet unflavored gelatin
1 1/2 cups fresh or frozen mango chunks (thawed, if frozen)
1/2 cup mango nectar
2 tablespoons fresh lemon juice
1 cup granulated sugar
4 large eggs, separated (see Cook’s Note)
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch deep-dish pie plate
Preheat the oven to 350 degrees F.
Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.
Cook’s Note
Use pasteurized eggs for food safety.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#KardeaBrown #DeliciousMissBrown #FoodNetwork #MangoChiffonPie
Kardea Brown's Mango Chiffon Pie | Delicious Miss Brown | Food Network
Guava Mousse Recipe
★★★FULL RECIPE★★★
Get and Print the full recipe on our website:
★★★SUBSCRIBE★★★
♫♫♫Music Credits♫♫♫
Kevin MacLeod (incompetech.com)
Music Licensed under Creative Commons: By Attribution 3.0 License
★★★Video License★★★
Copyright all rights reserved
recipe, recipes, how to bake, bake, baking, dessert, guava, guavas. guava mousse