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How To make Pronto's Phyllo Wrapped White Chocolate Cheesecake
1/2 lb White chocolate,melted
1 1/2 lb Cream cheese
1 1/4 c Granulated sugar
1 1/2 ts Grated orange or lemon rind
3 Eggs
1/2 c Cream plus 3 Tb
1/2 ts Vanilla
12 Phyllo sheets
Melted butter 1. While chocolate melts in double boiler, use a mixer on low speed and
blend cheese, sugar and orange or lemon rind until smooth. (Do not use low-fat cheese in this recipe) Beat in eggs one at a time, followed by cream and vanilla. 2. Add a little of the cheese mixture to the warmed chocolate, then stir
this mixture into remaining cheese mixture. 3. Spoon mixture into a buttered 9-inch layer cake pan, lined with
parchment paper. Set in a pan, and pour in hot water until it reaches halfway up the pan. Bake ina 350 F. oven, adding more water if needed, until set and lightly browned on top, about 1 hour. 4. Remove from oven, let cool, and refrigerate for at least 4 hours.
5. To serve, lightly brush each 8 - 12- inch square of phyllo pastry with
melted butter. Gently remove each slice of cheesecake from pan. Wrap a sheet of prepared phyllo pastry around each piece, folding until cake is covered with three layers. Trim excess pastry. 6. Brush each dessert with additional melted butter. Place on a baking
sheet and bake in a 350 R. oven for 10 minutes, or until phyllo begins to brown. Transfer to dessert plates and decorate with fruit purees.
How To make Pronto's Phyllo Wrapped White Chocolate Cheesecake's Videos
Popular Turkish Chocolate Pudding???? IBIZA Pudding Rolls With Banana
Looking for an easy chocolate milk pudding recipe to make? Try no oven Ibıza tatlısı. This Turkish pudding dessert with chocolate pudding and whipped cream layers is popular in cafes, and patisseries and is easy to make at home.
Ingredients for chocolate pudding:
1+1/4 cup flour
2 heaped tbsp cocoa powder
3/4 cup sugar
1 liter of whole milk
vanilla powder or extract to flavor
1 tbsp butter
100gr. chocolate chip or chopped bittersweet chocolate
For the whipped cream layer
1 cup cold milk
2 package cream chantili powder or
1 cup heavy whipping cream (prepare as directed in the package)
about 6-8 bananas
to garnish and serve (optional)
strawberries
ground pistachios
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Chocolate Swirl Vasilopita Recipe: 2 ways
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Makes 2:
For the starter:
• 1/2 cup milk, lukewarm
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
The dough:
• 4 cups (720 grams) bread flour
• 1 cup granulated sugar
• 3/4 cup lukewarm milk
• 2 large eggs
• zest of an orange
• 2 teaspoons pure vanilla extract
• 1 tablespoon ground mahlepi
• 1/2 teaspoon salt
• 2 ounces unsalted butter, softened at room temperature
The egg wash: 2 egg yolks plus 2-4 tablespoons milk
The Chocolate Sauce:
• 7 ounces semi-sweet chocolate
• 4 ounces unsalted butter
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ cup cocoa powder
• 1/8 teaspoon salt
The Hazelnut Chocolate Filling: 13 ounces (370 grams) chocolate hazelnut spread
Optional fillings: dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, toasted hazelnuts, chocolate chips
Note: This dough can be prepared in a table top mixer or kneaded by hand in a large bowl or on the countertop. Using a mixer will require less kneading time. About 10 minutes. If making the dough by hand, knead it at least 15 minutes so that the gluten forms well to achieve the desired consistency and texture.
To make the dough: Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.
In another bowl, combine the flour, sugar, orange zest, salt, and mahlepi together. Mix well to combine.
Whisk the eggs, vanilla extract, and milk together in a small bowl and set aside.
Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes.
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.
Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.
Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:
1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.
2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
4) Remove from the dryer when it has doubled in volume.
This trick usually cuts 30 minutes from the rise time.
Make the Chocolate Filling: Place the butter and sugar in a small sauce pan and cook over medium heat stirring constantly until they melt. Place the chocolate, cinnamon, salt, and cocoa powder in a mixing bowl and pour the melted butter/sugar liquid over them. Whisk together until chocolate melts and everything is combined.
Make the Vasilopita: Punch down the dough to remove the air. Cut into 2 equal portions.
Roll each portion into a large rectangle approximately 13 by 18 inches. Spread the chocolate sauce or the hazelnut spread over the surface of the dough. Roll it up starting from the wide side and form into a long log.
Cut the log down the center to create 2 ropes. Twist the two ropes together and pinch the edges to connect. Join both edges to create a wreath. Place each wreath on a baking sheet lined with parchment paper.
Loosely cover with plastic wrap and set aside in a warm area until it rises for 45 minutes.
Preheat the oven to 350 °F, 180 °C.
Brush the tops of vasilopita with the egg wash.
Bake in the center rack of the oven for 30 minutes.
Remove from the oven and cool at least 30 minutes before serving.
Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.
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The BEST Puff Pastry Cheese Straws ???? Cheese Twists
Hey Superfoodies! ????????♀️ Check out these cheesy, crunchy, quick & easy to make puff pastry cheese straws. I had soooo much fun filming and eating these yummy treats (as you can probably tell from the video) #cheeselover ???? Don't forget to like, subscribe & press the bell icon to follow my foodie journey to discover more super yummy surprises ???????? Comment #cheeselover down ⬇️ below if you love cheese as much as I do!
???? Recipes you may enjoy
Vanilla Avocado Milkshake:
Mint Chocolate Avocado Milkshake:
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Starbucks Inspired Peach Iced tea:
Quorn Maggi Noodle Stir-fry Ramen:
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⏱️ Timestamps
00:00 Fridge Cam
00:11 Intro
00:32 Prep
00:56 Recipe
01:45 Cheeeeeeeese ????
02:17 Shapes
03:19 Bake
03:32 Ready
03:44 Taste Test
04:31 Outro
???? Ingredients
- Ready to roll Puff pastry
- Olive oil
- Grated cheese (any) - grano padana
- Salt
- Ground black pepper
- Chilli flakes
???? Method
1. Remove pastry from fridge and allow to acclimatise to room temperature.
2. Pre-heat oven to 180°C.
3. Unravel pastry and cut in half using a knife.
4. Move pastry to create in inch gap of parchment paper between the newly formed 2 sheets.
5. Cut parchment paper down the middle to create two individual sheets of parchment paper with two sheets of pastry.
6. Brush each pastry sheet with olive oil.
7. Spinkle ground salt, black pepper and chilli flakes evenly across the pastry.
8. Sprinkle the grated cheese evenly across the pastry.
9. Using a rolling pin or gently pressing by hand, push the cheese into the pastry.
10. Using a small knife (e.g. paring knife), cut pastry into 1cm strips - these can be cut across the width or length of the pastry.
11. Leave as strips to create cheese straws - or alternatively create different shapes such as braids or plaits using the strips or twist the individual strips to create cheese twists.
12. Bake in the oven for 10 mins at 180°C until golden brown.
13. Remove from oven and leave to cool for 10 mins.
14. Ready to eat!
#CookingWithAngeli #CheeseStraws #PuffPastry
이런 과일 바구니 추석선물은 어떠세요? Amazing Fruit Tart Recipe l Vanilla Crème Légère l Fruit Compote
안녕하세요.
분 베이크입니다.
오늘은 예쁜 과일 바구니 타르트를 다른 버젼으로 만들어 봤어요.
당연히 바구니까지 통째로 다 먹을 수 있지요.
저는 일회용 알루미늄 파운드 몰드를 이용했는데요.
그 어떤 몰드라도 상관없어요.
그 방법은 영상에서 보여 드립니다.
정말 이 타르트는 너무 예뻐서 선물용으로 딱~!입니다.
다가오는 추석에 감사의 마음을 담아 보세요.
예쁜 바구니 만드는 방법은 물론이고요.
맛있는 트리플 베리 콩포트를 타지 않고 잘 만드는 방법을 자세하게 영상에 담았어요.
물론, 한가지의 과일만으로도 콩포트를 만들어도 됩니다.
충분히 맛있어요.????
그리고 이번엔 바닐라 크렘 레제르(crème légère)로 그 안을 채웠는데요.
크렘 레제르(crème légère)는 유지방 함량이 12% 이하인 크림을 말해요.
그래서 라이트 크림, 저지방 크림이라고도 한답니다.
과일이 많이 들어가는 이런 타르트에 딱~!인 크림인 거 같아요.
파이 반죽을 만드는 영상은 아래 링크를 참고해 주세요.
레시피는 밑에 적어 두었어요.
하지만 간편하게 마트에서 파는 냉동 파이 반죽을 이용해도 됩니다.
우리의 손목은 소중하니까요~~????????
그럼 여러분도 같이 만들어 볼까요?
????????????????????????
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼게요.
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
#ASMR #fruittart #AmazingTart
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 파이 반죽
( 몰드 사이즈: 15cm * 7cm *5cm )
중력분 220g (1컵=1/2컵)
무염 버터 135g ( 1/2컵 + 2Tbsp)
차가운 물 50g ( 3 Tbsp + 1 tsp)
설탕 6g (1/2Tbsp)
소금 1g
노른자 1 개
♥ 트리플 베리 콩포트
딸기 150g
라즈베리 50g
블루베리 50g
설탕 40g (3Tbsp)
레몬즙 1/2개
♥ 진한 바닐라 크렘 레제르
노른자 1
설탕 30g ( 2 Tbsp + 1 tsp)
옥수수 전분 8g ( 1 Tbsp )
우유 100g (1/3컵 + 1 Tbsp + 1 tsp)
바닐라 빈 1/3
무염 버터 8g (1/2Tbsp)
헤비 크림 80g (1/3컵 )
♥ 달걀물
노른자 1
우유 10g ( 2 tsp)
♥ 화이트 초콜릿
딸기, 키위, 오렌지, 샤인 머스캣,
♥ 데코레이션용 데이지 꽃장식 만들기
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
**BGM--
????Music provided by 브금대통령
????Track : 추억이 되어버린 시간 -
● 분 베이크 인스타그램 바로가기
Making French chocolate mousse with my dad! | French dessert recipe
Get Molly's book FRENCH PASTRY MADE SIMPLE HERE:
Let's make French chocolate mousse at home!. The French recipe is from my friend Molly Wilkinson's new cookbook called French Pastry Made Simple. I have a special guest and together we're making this delicious French dessert. If you're into French pastries and cooking French recipes, this is a very tasty video I hope you'll love!
LINK TO CHOCOLATE MOUSSE RECIPE:
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Salut! I'm Diane, the American behind the living abroad lifestyle blog Oui In France. My channel's focus is Everyday French life and beyond, so let me know what you want to see! I make videos on French culture topics, food, travel, language, and give you my thoughts about what it's like living in France as an American in the Loire Valley. Thanks for being here and if you enjoy this sort of thing, please share with friends and subscribe!
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Fresh Fruit Tart with Mascarpone
Fresh Fruit Tart is so easy to make and with a lovely mascarpone and white chocolate bed on which to lay the fruit the tart tastes so good. A light, buttery shortcrust pastry with the silky smooth filling and the delicious combination of summer fruits. What could be better:
Chapters/Line Codes
0:00 Fresh Fruit Tart
0:49 Ingredients
3:13 Make the pastry
8:49 Roll out the pastry
10:40 Preheat the oven
10:56 Blind bake the pastry
12:08 Make the mascarpone filling
14:08 Assemble the tart
17:35 Taste Test
Recipe:
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#geoffsbakingblog #moregeoffvideos #geoffpies