AMAZING Triple Coffee Cheesecake Recipe - My FAVORITE Cheesecake Recipe!
FULL RECIPE HERE:
Coffee lovers - this extravagant cake is for you! My 'Triple Coffee Cheesecake' is a combination of Kahlua cheesecake, Kahlua-coffee mousse, topped off with coffee-chocolate whipped cream. All three layers come together to form a gorgeous, show-stopping cake that literally melts in your mouth. This is one of the best cheesecakes I've ever had - definitely one to try!
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Music Courtesy of Audio Network
Paris-Brest - A Classic French Pastry
Paris-Brest the Betul Way
Ingredients:
For Choux Pastry:
100 ml milk
100 ml water
2 tsp sugar
Pinch of salt
85 g butter
130 g flour
4 medium 220g eggs (at room temp)
For the Vanilla Almond Cream:
2 1/2 cups (550ml) milk
3/4 cup (150g) sugar
3 (60g) egg yolk
6 tbsp (54g) cornstarch
4 tbsp (56g) butter
1 tbsp vanilla extract
1/2 cup almond butter or praline paste
For the Top:
Almond butter or praline paste(optional)
Egg white
Sliced almonds
Instructions:
For the Choux Pastry:
Preheat the oven to 350F. Line a sheet pan with a nonstick silicone baking mat or parchment paper.
In a medium saucepan, add water, milk, sugar, salt, and butter and bring them just to a boil. Then add all the flour at once and stir until combined well using a wooden spoon or spatula.
Cook while stirring over low heat for 1-2 min. Remove from the heat and transfer it to a large bowl, allow it to cool.
Add the eggs one at a time, whisk with an electric mixer until smooth.
Transfer the dough into a piping bag with a 1/2-inch round tip. Using a 3-inch cookie cutters or molds make some round shapes and pipe the dough as in the IG Reel. (make sure they are not too thin)
Lightly brush the surface of the dough with egg white and sprinkle sliced almonds over top.
Bake 37-40 min until golden brown.
Once baked, put a wooden spoon between the door and the oven and leave the choux rings in the oven for 40-60 minutes to dry out well. (This process is important to make sure that the puffs do not collapse.)
Remove the puffs from the oven and cool completely.
Vanilla Almond Cream:
In a medium bowl, whisk together the egg, cornstarch, and 1/4 cup of the milk.
In a medium saucepan, place the remaining milk and sugar and bring them to a boil over medium-high heat.
Once the milk comes to a boil, very slowly drizzle a half cup of the hot milk mixture onto the egg mixture while mixing continuously. Then return the egg mixture to the saucepan and slowly bring to a boil while stirring constantly.
Once the mixture comes to a boil, remove it from the heat and set it aside to cool for 4-5 min.
Pour the cream into a large bowl and cover it with plastic wrap. Refrigerate overnight or for at least 3-4 hours.
Next day- In a large bowl, place the cold pastry cream, vanilla, butter, and almond butter or praline, and using an electric mixer whisk together until creamy and smooth for 7-8 min. Let it rest in the refrigerator until ready to use.
Assembly:
Using a sharp knife, split the choux shells in half horizontally. Pipe some almond butter onto the bottom and add place some almond pieces. Then using a star tip, pipe the cold vanilla almond cream over the almond butter and almonds as in the reel. Cover the half of the choux shell. Sprinkle powdered sugar over the top. Refrigerate for 20-30 min before serving.
Bon appétit!
Tropical Fruit Tart with Raspberries from Pastry School book
Pastry School by Le Cordon Bleu is a benchmark book with 100 tested, illustrated and fail-safe recipes. Alongside every recipe is a sidebar which presents a product, Chef technique or tip.
The all-time classics (Black Forest Gateau, Fraisier (strawberry and mousseline cream cake), St. Tropez tart …). Simple family recipes (soft-centred chocolate cake, hot vanilla soufflés, tarte Tatin (upside down apple tart)...). More innovative creations (choux with yuzu and blond chocolate, chocolate and marshmallow tartlet, aloe vera and wild strawberry entremets, vanilla cubes and crystallized pansies…).
Pastry is an art form which has also become a pastime, a hobby which combines gourmet delights with tasting. This book, which is a must-have for all self-respecting experienced amateurs, will enable you to discover the best pâtisseries.
With a network of more than 35 schools in 20 countries, Le Cordon Bleu is the leading global network of Culinary Arts and Hospitality Management Institutes. Le Cordon Bleu is committed to sharing the techniques and expertise inherited from the very best French cuisine Chefs.
Founded in Paris in 1895, Le Cordon Bleu trains 20 000 students of more than 100 nationalities every year. Le Cordon Bleu offers a range of training programmes in gastronomy, wine, hospitality and tourism, from initiation through to MBA.
The book is available worldwide in French, Portuguese, Chinese, Taiwanese, and English.
Rating The Best Pastries In Paris - Cedric Grolet Opera
We're in Paris so you know what that means?? We need to try some French croissants and see if they really are the best in the world. One bakery that's become famous on social media for their tall croissants and extra long lines is Cedric Grolet, specifically- Cedric Grolet Opera. Today we set out to face the daunting 2.5 hour line to try croissants, pain au chocolate, and other delicious and fancy French pastries. Will it be worth the wait??
Thank you for all of your love and support! Don't forget to subscribe and turn on the bell so you never miss a new video! You can also follow us on our other socials below! Ciao for now! -Jessi and Alessio
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Amazing Strawberry Cheesecake Recipe
You will not believe how easy it is to make this showstopping Strawberry Cheesecake. Rich and creamy, this dessert is a dream as it is as delicious as it is gorgeous. You won't be able to get enough of this thick and smooth cheesecake paired with a classic graham cracker crust and topped with a thick strawberry topping.
RECIPE:
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