Anna Olson Makes Pumpkin Pie with Roasted White Chocolate! | Baking Wisdom
Recipe below - follow along! This contemporary take on a classic pumpkin pie is velvety and smooth with the addition of Roasted White Chocolate Ganache. It is used both in the pie filling and as part of the cream topping and provides a caramel flavour that partners perfectly with spices and pumpkin. Prepare the full ganache recipe so you have enough for both uses in this recipe.
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• Recipe Information •
Makes one 9-inch (23 cm) pie or fluted tart
Serves 8
Prep Time: 15 minutes, plus chilling
Cook Time: 40 minutes
The pie will keep, loosely wrapped in plastic, in the fridge for up to 3 days.
• Ingredients •
½ recipe Classic Pie Dough, rolled to 9 inches (23 cm), then blind-baked and cooled
(see recipe video for Leek & Cheese Quiche:
Roasted White Chocolate Ganache (makes just over 1 cup):
8 oz (240 g) white baking/couverture chocolate, chopped
½ cup (125 mL) whipping cream
Pumpkin filling:
1½ cups (375 mL) pure pumpkin purée
½ cup (125 mL) whipping cream
½ cup (125 mL) Roasted White Chocolate Ganache, at room temperature
¼ cup (50 g) packed light brown sugar
¾ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp ground cloves
1 large egg
3 egg yolks
Roasted white chocolate cream:
½ cup (125 mL) Roasted White Chocolate Ganache
¾ cup (175 mL) whipping cream
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• Directions •
1. Preheat the oven to 250°F (120°C).
2. Melt and roast the chocolate. Place the chopped chocolate into a 9-inch (23 cm) glass pie plate or ceramic dish of similar size. Roast the chocolate, uncovered, for 1 hour, stirring every 15 minutes. The chocolate will become a light caramel colour.
NOTE: While roasting, chocolate naturally goes through an amazing transformation. It may almost appear to seize. Keep stirring for about a minute every 15 minutes, and by the time the hour is up and the cream is added, it will reach a smooth, silky consistency.
Here are the visual cues at each 15-minute mark:
- After 15 minutes: Chocolate is fluid once stirred. Press out any lumps with a spatula.
- After 30 minutes: Chocolate is beige on the surface, is darker underneath once stirred and has lost its shine. Stir the chocolate very well. It will be tight at first but will smooth out to become spreadable (but not fluid).
- After 45 minutes: Chocolate is similar to how it was at 30 minutes, but darker and tighter and grainier. Stir for a full minute to make it smooth.
- After 1 hour: Chocolate is very tight and grainy. Keep stirring. The chocolate will become smooth and spreadable, and the shine will return (it will look like melted peanut butter).
3. Make the ganache. Heat the cream in a small saucepan over medium heat to just below a simmer. Remove the pan from the heat and scrape in the roasted white chocolate, whisking gently until smooth and well combined. The ganache will have the same colour and texture as a caramel sauce. Cool the ganache to room temperature and then chill until ready to use.
4. For the pie, preheat the oven to 350°F (180°C). Place the blind-baked pie shell on a baking tray (still in its pan).
5. Prepare the filling. Whisk the pumpkin purée with the whipping cream, roasted white chocolate ganache, brown sugar, cinnamon, cardamom, ginger and cloves. Whisk in the whole egg and egg yolks.
6. Bake the pie. Pour the filling into the pie shell and bake for about 40 minutes, until the filling is set when the pie plate is shaken. Cool to room temperature and chill for at least 2 hours before topping.
7. Make the roasted white chocolate cream. If the roasted white chocolate ganache is not at room temperature (smooth and almost fluid), warm it over low heat on the stove, while stirring, or microwave for 10 to 15 seconds and then stir. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream and white chocolate ganache until the chocolate cream holds a peak when the beaters are lifted.
8. Decorate. Spoon the chocolate cream into a piping bag fitted with a large star tip and pipe a “rope” design around the outside edge of the pumpkin filling. Sprinkle with praliné noisette, if using. Chill until ready to serve.
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Making NYC Vanilla Cheesecake at Home!
Recipe HERE
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Instructions:
CHEESECAKE CRUST
To start of we will need 160 grams of Graham Crackers, finely crushed. Add in your crackers, 30 grams of granulated sugar, half a tea spoon of salt and some nutmeg. Mix and stream in around 56 grams of melted and cooled unsalted butter. Mix with a Fork. Once the mixture is soaked in butter, get a 9 inch springform pan and grease it generously with canola oil or a non stick spray. Pour in your buttery cracker mixture and using a cup or any other dish that has a flat bottom spread it out evenly . Now place your crust in to a preheated 175 degree celsius oven for 8 to 9 minutes. Then remove it and let it cool until its cooled completely
CHEESECAKE FILLING
Add in 900 grams of softened cream cheese. Mix and add in around 190 grams of granulated white sugar . Keep mixing your cream cheese and add in 4 whole eggs and one egg yolk one by one. Then mix in 60 milliliters of heavy whipping cream, 50 grams of creme frieche or Sour cream, 7 grams of vanilla extract or around same amount of vanilla sugar, 20 grams of corn starch and a pinch of salt. Mix that cheescake filling.
FINAL ASSEMBLY
Get some aluminum foil and cover your pans bottom with a few layers until about half way. Pour in your cheesecake filling inside the pan. Shake it a tiny bit to fall into place. Place the cheesecake in the sheet pan. Then boil a bunch of water and cover the springform pan until about half way. Place the whole thing into a preheated 160 degree cescius oven for 1 and a half hours to the bottom rack of your oven, until its still jiggly and a little bit browned inside. Now once the CAKE is done, LISTEN UP, this is the important part! Open the oven and let it cool in the oven for 45 minutes. After that let the cake cool on a wire rack with tinfoil removed until its room temp. Then Cover it with plastic wrap and set it in a fridge to cool overnight or even more. Remove it from the fridge, open the springform pan and slice this magnificent cake of cheese.
Recipe:
Crust Ingredients:
1 1/4 cup (160 g) Graham Crackers, finely crushed
2 Tbsp (30 g) Granulated Sugar
1 tsp (2 g) Kosher Salt
Fresh Ground Nutmeg, optional
1/4 cup (56 g) Unsalted Butter, melted
Cheesecake Filling Ingredients:
32 oz (900 g) Cream Cheese, softened
1 cup (195 g) Granulated Sugar
4 Whole Eggs
1 Egg Yolk, separate
1/4 cup (60 ml) Heavy Cream
1/4 cup (57 g) Crème Fraîche
2 tsp (7 g) Vanilla Extract
Pinch of Salt
2 Tbsp (20 g) Cornstarch
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Strawberry Cheesecake French Toast Casserole | Breakfast Favourites
With Mother's Day just around the corner, what better way to celebrate than by preparing this amazing Strawberry Cheesecake French Toast Casserole. This brunch french toast casserole is packed with layers of buttery croissants, dollops of cream cheese frosting, fresh strawberries, and a silky custard that brings it all together. Adding this french toast casserole to your Mother's Day menu is sure to impress everyone!
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Ingredients
Cream Cheese Frosting Ingredients
- 1 block/250 grams Cream Cheese, room temperature
- 1/2 cup/113 grams Butter, room temperature
- 3 cups Confectioner’s Sugar
- 1 teaspoon Lemon Juice
- 11 large Croissants
- 25 Strawberries, medium size
- 2 tablespoon White Granulated Sugar
Custard Ingredients
- 5 large Eggs
- ¼ cup Brown Sugar
- 1 cup 2% Milk
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon Salt
Instructions
1. Preheat the oven to 350F.
2. With an electric hand mixer or stand mixer, cream the butter till light and pale. Add the cream cheese and beat together till well combined and fluffy. Gradually add the confectioner’s sugar (one cup at a time) and beat till all the ingredients are well incorporated and thick. Put a plastic wrap over the bowl and keep it in the refrigerator for the frosting to rest.
3. Cut the strawberries into halves or quarters and place them in a bowl. Add the white granulated sugar and give it a good stir. Put a plastic wrap over the bowl and keep it in the refrigerator so that the strawberries get a chance to macerate and juice up.
4. In a bowl add the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, salt and give it a good whisk till all the ingredients get well combined.
5. Slice each croissant into three pieces.
6. Take a piece of the cut croissant and dip it into the custard and place in a 9”x13” baking dish, packing them tightly to create a base layer.
7. Top with some cut strawberries and scoops of cream cheese frosting throughout the dish.
8. Add a second layer of the croissants on the top, repeating by dipping it into the custard. Arrange the croissants with some peaks up and some cut sides up for a dramatic effect.
9. Pour the remaining egg mixture slowly over the croissants, making sure to get some in every nook and cranny. Cover with aluminum foil and allow to soak for at least 1 hour.
10. When ready to bake, cook the casserole covered with the aluminum foil for 30 minutes then remove the foil, and cook for an additional 10-15 minutes or until set. Make sure not to burn the croissants.
11. Allow the casserole to cool and then top with some more strawberries, scoops of cream cheese frosting, and a generous drizzle of confectioner’s sugar
12. Cut and serve with a drizzle of strawberry syrup.
Enjoy!
Nutella Stuffed French Toast Sticks
BEST BREAKFAST PASTRIES - MAPLE PECAN DANISH | Best Puff Pastry Recipes | The Cupcake Confession
????Do you want to start your Home Baking Business and earn a passive income with your passion for Desserts and Baking? Read below????????
????Learn how to bake 45+ Irresistibly Unique Eggless Cheesecakes made without Water Bath in flavours you have never even imagined and using everyday simple ingredients! All lessons are recorded and you can watch them at your convenience:
If you are looking for easy pecan desserts, then this Maple Pecan Pastry will become your firm favourite!
You only need a handful of ingredients. The puff pastry is store-bought and the filling comes together in minutes! All you need to do is bake them to golden brown perfection and you are good to go!
Savour these with a piping hot cup of coffee or just relish them as an afternoon snack, either ways - these maple pecan danishes are extremely addictive and you won't be able to stop at just one!
Maple Pecan Danish:
Ingredients:
100 grams pecans, toasted and crushed to a fine powder
75 grams light brown sugar
30 grams salted butter, melted
4 tablespoons maple syrup / pancake syrup
To decorate:
1 tablespoon of maple syrup + 1 tablespoon milk
Roughly chopped pecans
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????????♀️WHO AM I?
Hi, I'm Samina - On The Cupcake Confession, you will find decadent, indulgent and truly divine desserts and baked goods recipes! From enticing Cakes and Cupcakes in unimaginable flavour combinations to Cookies, Brownies, Macarons, Eclairs, Tarts, Pies, Ice Cream, Marshmallows and SO MUCH MORE! For the most part, all recipes will be eggless, don't forget to check out my Eggless Macaron Recipes! However, you will also find recipes made using eggs, especially choux pastry.
I love baking with chocolate and fresh seasonal produce. So, you will find a lot of fruit based desserts too! I also have a Baking Basics series where I show you the absolute basics of baking like making different kinds of buttercream frosting, classic recipes like a simple Vanilla Cake, simple Chocolate cake and much more! Check out my playlist to enjoy similar videos.
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3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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