Hot Chewy Cheese Puff Recipe (Argentinian Chipa) - Pai's Kitchen!
This recipe is courtesy of Natalia Machado, my lovely Argentinian co-host on the TV show One World Kitchen! This is the recipe for a traditional Argentinian cheese bread that Natalia serves at her restaurant as a gluten-free option for the bread basket. They're amazingly cheesy and addictive! Think hot, chewy, cheesy mochi with a crunchy crust..that's exactly what these are like. The chewiness comes from the tapioca starch which you can find at any Asian grocery stores. The recipe is almost exactly as Natalia gave me, with slight modifications I made to better suit a home kitchen :)
And if you're not convinced that these are going to be delicious, just check out Natalia's impressive bio: she's a Chopped Champion, a Sweet Genius Champion, and she's the executive chef of a fine dining Argentinian restaurant in Montreal called L'atelier D'argentine. Amazing!
Check out Natalia's restaurant here:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Chocolate brownie cake with cocoa powder and chocolate Ganache
Chocolate brownie cake | Chocolate brownie cake with cocoa powder | chocolate ganache recipes | chocolate cake recipes | chocolate brownie using cocoa powder
#chocolatebrowniecake
#chocolatecake
#Chocolate_brownie_cake_with_cocoa_powder
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This is the best chocolate brownie cake, in fact, this is the ultimate
simple moist chocolate cake recipe with cocoa powder & super delicious chocolate Ganache . It is dense, fudgy, light, and fluffy all at the same time. It is great for a special occasion & simple chocolate cake recipe.
Spice Bites Blog – 409
Ingredients;
for the cake:
melted butter unsalted - 160g
cocoa powder 1/2 cup (50g)
3 eggs - room temperature
sugar 1 cup (200g)
vanilla extract 1tsp
all purpose flour 1 cup (120g)
baking powder 1tsp
for the chocolate ganache-
semi sweet dark chocolate 100g
milk chocolate 20g
milk (hot) 1/3 cup (80ml)
grated chocolate on top - optional
**box tin size 5x10 inch**
* baking time - bake preheated oven at 170c for 30 to 35 minutes
* CUP SIZE: FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML! *
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Pleαѕe like the video, leαve your coммeɴтs αɴd ѕнαre мore ;
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Chocolate Mousse Cake | No-Bake Chocolate Mousse Cake Recipe – without Gelatine & Eggless
Chocolate mousse cake | Easy chocolate mousse cake | chocolate mousse cake recipe | Mousse cake recipe | Chocolate cake recipe | No-Bake Chocolate Mousse Cake Recipe
#chocolate_mousse_cake
#mousse_cake_recipe
#chocolatecake
#chocolatemoussecake
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This is the Most Incredible & uniquely smooth texture Chocolate Mousse cake, it is No bake without Gelatine & Eggless. This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its chocolate produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it.
Spice Bites Blog – 191
Chocolate Mousse Cake ingredients :
for cake:
flour (maida) 3/4 cup
cocoa powder 2 tbsp
baking powder 1/2 tsp
baking soda 1/4 tsp
sugar 1/4 cup
vanilla extract 1/2 tsp
cooking oil 1/4 cup
water 1/2 cup
For cream part :
whipping cream 1 cup
powdered sugar 1/4 cup
cocoa powder 2 tbsp
for Chocolate Ganache :
whipping cream 1/2 cup
dark chocolate 1/2 cup
for decoration :
grated dark chocolate
** Cake Ring 4.5 inch**
for oven : preheated oven 180c & bake for 8 to 10 minutes
——— Spice Bites Other Cake Videos: ———
(you can chose any cake ideas from our Baking Recipes)
Some amazing recipes from spice bites ---
Oreo Chocolate Pastry in 3 Ingredients :
Oreo Dessert Box :
Almond Cake Recipe :
Oreo Cheesecake Bars :
Chocolate Pastry Cake :
Oreo Biscuit Cake Only 3 Ingredients :
Oreo Cake Only 3 Ingredients :
Birthday Cake Only 3 Ingredients :
Chocolate Cake in 5 minutes microwave :
No Bake Oreo Cheesecake Bars :
Chocolate Pastry Only 3 Ingredients :
Chocolate pudding recipe :
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Coffee Cake Recipe:
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Cafe Mocha Cream Cheese Fat Bombs For Keto | ONLY 2 NET CARBS | Easy KETO Recipes For Beginners
This Cream Cheese Fat Bomb recipe is great for KETO, is infused with coffee and chocolate, and tastes like a cafe mocha from Starbucks! Fat bombs are one of the best keto recipes, and they are so easy to make too. This Cafe Mocha Cream Cheese Fat Bomb recipe has only 2 NET CARBS each, and requires minimal ingredients. As far as keto dessert recipes go, this one is a MUST TRY!
Other KETO Fat bomb recipes:
KETO Chocolate F at Bombs:
KETO Peanut Butter Fat Bomb Recipe:
KETO French Toast Fat Bombs Recipe:
KETO Pumpkin Spice Fat Bomb Recipe:
KETO Chocolate Peanut Butter Fat Bombs:
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THINGS I USED IN TODAY'S CAFE MOCHA CREAM CHEESE FAT BOMB RECIPE:
Food Scale:
Instant Espresso:
LOW CARB Lily's Chocolate Chips:
Confectioners Erythritol:
Unsweetened Cocoa Powder:
Cookie Scoop:
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CAFE MOCHA CREAM CHEESE FAT BOMB RECIPE:
Ingredients:
8 Ounces (224g) Full-fat Cream Cheese
1 Stick (1/2 Cup - 113g) Unsalted Butter
1 to 2 Tbsps (5-10g) Instant Coffee
Heaping 1/4 Cup (56g) Low Carb Chocolate Chips
Heaping 1/3 Cup (72g) Confectioners Erythritol
1.5 Tbsps Unsweetened Cocoa Powder
FAT BOMB INSTRUCTIONS:
Add the cream cheese and the butter to a large bowl (softened to room temperature)
Use a hand mixer to combine them until smooth
Once smooth, add all of the other ingredients to the bowl
Mix with a spatula until combined
Use a cookie scoop to scoop the batter out of the bowl (recipe will make about 12 bombs), and add to a baking tray lined with parchment paper, and freeze for atleast 3 hours
FAT BOMB MACROS (per bomb):
140 Calories
1.5g Protien
3.75g Carbs
(1.75g Fiber)
2 NET CARBS
14g Fat
*NOTE: The macros do not include the carbs from the erythritol. Erythritol doesn't have calories, thus I did not include the carbs in the macro nutrient information. Erythritol has 0 NET CARBS
2 NET CARB EACH.
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CREAMY COFFEE JELLY | 3 INGREDIENTS COFFEE JELLY RECIPE (No Sugar, No Evaporated Milk)
3 INGREDIENTS COFFEE JELLY RECIPE
NO EVAPORATED MILK, NO SUGAR, NO COFFEE POWDER NEEDED!
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Fudgy Brownie Cookie | With amazing crinkles
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We all love brownies, and we all love cookies – so how about brownie cookies?
▶Brownie Cookie◀
Yield: 7~8 cookies using 5cm diameter scoop
All purpose flour 50g
Baking Soda 1g
Cocoa powder 5g
Light brown sugar 65g
Whole eggs 55g
Salt a pinch
Butter 35g
Couverture chocolate 105g (I used callebaut 811)
① Melt the butter & couverture chocolate to 40℃.
② Mix light brown sugar, whole eggs, salt and whip until you get a slightly lighter colour.
③ Add the melted butter & couverture chocolate.
④ Add the dry ingredients and mix.
⑤ Scoop it out when the batter is around 22~25℃. (I used a 5cm diameter ice cream scoop) and place it on parchment paper/silicon mat.
⑥ Bake at 180℃ (pre-heat to 180℃)for 10~12mins. Do adjust the baking time as getting the right fudginess is key for this product. (size of cookie is also a big factor that affects baking time. Larger the cookies, longer the baking time)
▶Cookie flattening issues◀
There are several reasons for this:
① Measurement issues: are you sure you weighed out the baking soda correctly using an accurate scale? If you are not using a scale that goes down to 0.1g then it's likely that your baking soda measurement will be off!
② Too much whipping (too much air) might cause it to puff up then flatten out.
③ Make sure your batter is not runny. Bring the batter temperature down to 22℃ to make sure it's thick enough.
④ When you scoop it on to the pan make sure it's not too flat. (you want a nice dome shape)
⑤ Make sure you pre-heat your oven.
▶How to store/Shelf life◀
Store in air-tight container at room temp up to 3~4days.
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★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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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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★슈가레인 베이킹 스튜디오 수강 문의★
#brownie #browniecookie #cookie #hanbitcho #sugarlane