Combining Pecan Pie & Marjolaine | Hybrid Bakes - Episode 001 | with trial & error
What happens when you combine pecan pie, an American Southern classic, with an obscure French dessert, the marjolaine? This is the question we answer in the first episode of Hybrid Bakes.
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Hazelnut Chocolate Mousse Cake | Diabella Chocolate Mousse Cake
“Diabella” - Hazelnut Chocolate Mousse Cake is one of my all-time favorites, made with dark chocolate sponge cake, white chocolate hazelnut mousse and milk chocolate ganache with hazelnuts inside! Here's to a sweet week!
INGREDIENTS
For the Chocolate Sponge Cake:
5 large egg whites (160g)
5 large egg yolks (110g)
¾ cup (150g) granulated sugar, divided
10 tablespoons (5 oz or 150g) unsalted butter, softened
1 ½ cups (180g) all-purpose flour
1 tablespoon baking powder
¼ cup (20g) cacao powder
⅓ cup (2 oz or 60g) dark chocolate chips
2 tablespoons (1 oz or 30g) cacao butter or vegetable oil
For the Milk Chocolate Ganache:
1 ⅓ cups (9 oz or 250g) milk chocolate chips
12 oz (350 ml) heavy cream
1 cup (150g) toasted hazelnuts
For the White Chocolate Hazelnut Mousse:
1 ¼ cups (300g) whole milk
6 large egg yolks (110g)
⅓ cup (40g) granulated sugar
9 oz (250g) white chocolate chips
½ cup (120g) hazelnut praline paste (see recipe below)
2 ½ cups (20 oz or 600ml) heavy cream
1 tablespoon powdered gelatin plus 2 tablespoons water
For the Hazelnut Praline Paste:
1 cup (5 oz or 90g) toasted hazelnuts
2 tablespoons (30ml) simple sugar syrup
For the Simple In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Sugar Syrup:
6 tablespoons (85 ml) water
¼ cup (45g) sugar
1 tablespoon (20g) honey, optional
PREPARATION
Make the Chocolate Sponge Cake.
1. Preheat the oven to 350°F (180°C). Butter and sprinkle with flour a 10-inch (24 cm) cake pan, line the bottom of the cake pan with parchment paper; set aside.
2. Melt the cacao butter and chocolate, mix until well combined. Cool completely.
3. In a mixing bowl, beat the softened butter with ⅓ cup (75g) of sugar until thick and white.
4. Gently pour the slightly beaten egg yolks, then add the cooled chocolate mixture.
5. In a separate bowl, beat the egg whites with remaining ⅓ cup of sugar until stiff peaks.
6. Stir the egg whites into the chocolate yolk mixture.
7. Add the sifted flour, baking powder and cocoa powder and mix well with spatula.
8. Pour the batter into the prepared pan and bake for 20-30 minutes, until a cake tester or toothpick comes out mostly clean (not wet).
9. Cool in the pan for 30 minutes, then turn it out onto a cooling rack and cool completely.
10. Divide the chilled cake with a knife into two equal parts.
Make the Milk Chocolate Ganache.
1. In a saucepan, bring heavy cream to a boil, stirring constantly.
2. Remove from the heat and pour on chocolate. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
3. With a spatula or wooden spoon, stir the ganache.
4. Cover with a plastic wrap and refrigerate at least for 3-4 hours or overnight.
Make the White Chocolate Hazelnut Mousse.
1. In a small bowl combine the gelatin and water and set aside to soften.
2. In a saucepan, bring milk to a boil.
3. In a medium bowl, beat the egg yolks until smooth. Continuing to whisk, pour hot milk.
4. Pour the mixture into the saucepan again and cook until thickened from 2 to 3 minutes. Remove from the heat.
5. Add the white chocolate chips, the swollen gelatin and the hazelnut praline paste, and beat lightly until soft peaks. Allow to cool down.
6. Beat the whipping cream with an electric mixer on high speed until stiff. Gently stir whipped cream into the white chocolate hazelnut mixture.
Make the Hazelnut Praline Paste.
1. Place the toasted hazelnuts and simple sugar syrup into a food processor and processor on high speed until it turns into a paste - about 1-2 minutes.
2. Store in a covered container in the pantry, up to 2 weeks.
Make the Simple Sugar Syrup.
1. In a medium saucepan combine sugar, water and honey. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
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Chocolate Pumpkin Swirl Loaf
Nutella Apple Pie Recipe
Chocolate & Lava Cake Blue Cheese
Chocolate Orange Cake
Chocolate Orange Mousse Cake
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Apple Butter and Maple Syrup Pumpkin Pie with a Pecan Crusted Streusel Topping | 2021 Youtube Collab
List of Channels Participating
Gregs Kitchen
Gay Jordan
Sharon Yarbrough
Mrs.Katie
Mrs. Vicki
Mrs. Leslie
Mrs. Lorie
Mrs. Darlene Souper at 60
Renee
Today is a YouTube Collaboration with all your favorite Channels. We are preparing a full Thanksgiving Day Dinner just for you. I’m making a fabulous Apple Butter and Maple Syrup Pumpkiin Pie with a Pecan Crusted Streusel Topping with a rich flaky buttery crust. You don’t want to miss out on this divine spin on a Pumpkin Pie. Your family and guests will swoon as they beg for another bite. Maybe you better just bake TWO. Enjoy!! Lord bless, Darlene
Apple Butter and Maple Syrup Pumpkin Pie with Pecan Crusted Streusel Topping
1 c Pumpkin puree
1 c Apple butter
1/4 c pure maple syrup
1/4 c packed dark brown sugar
1 tsp pumpkin pie spice
1/4 tsp salt
3 eggs, beaten
1 c evaporated milk
Pour all of the above and mix with stand mixer or hand mixer or by hand till well combined.
Pour into prepared pie crust. (Use my buttery Award Winning Blue Prize Winning Crust, see below)
Bake at 375 for 50 to 60 min. Keep an eye on it. Don’t let your crust get too brown. If it does use foil to cover the crusts.
Now make your Streusel Topping
3 T cold butter, cut into small pieces
1/2 c packed brown sugar
1/2 c flour
Mix well but gently, use a pastry blender or your hand. Crumble mixture till it has the consistency of corn meal.
Then add
1/2 c chopped pecans and mix together
When pie comes out of oven and while hot, add the streusel topping and return to oven for 15 min. Do Not Let Crust Edges Get Too Brown. Cover with foil or a pie crust cover.
Allow to cool completely before serving. We like ours with a scoop of Vanilla Bean Ice Cream. Enjoy!!! (I really mean it) Lord bless, Darlene
PIE CRUST
1-1/4 c flour
1/4 tsp salt
1/2 c chilled butter, diced up
Combine dry ingredients with pastry cutter. Stir in cold water tsp by tsp till crust holds together. Form into ball and flatten gently keeping in a round disk shape. Refridgerate or freeze. Completely defrost for use.
1/4 c ice water
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One of the greatest things for me about doing YouTube is YOU!! I have had the joy and pleasure of getting to know so many of you and I consider you friends.
Please know that I would always welcome any of your prayer requests or simply if you’d like to say hello and tell me about yourself. I also would LOVE LOVE LOVE any fabulous recipes from you. You may contact me at Souperat60@gmail.com
This is my favorite Bible verse: “I can do everything through Christ who gives me strength.” Philippians 4:13 ....What’s yours????
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Professional Baker Teaches You How To Make APPLE PIE!
Blue Ribbon Apple Pie are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Ingredients
Pie Dough
2 ½ (375 g) cups all-purpose flour
1 Tbsp (12 g) sugar
1 tsp (5 g) salt
3 Tbsp (45 ml) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 ml) cool water
2 tsp (10 ml) white vinegar or lemon juice
Pie Filling
6 cups peeled and sliced mixed apples, (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland or others) – about 5 medium apples
1 Tbsp (15 ml) fresh lemon juice
½ cup (125 ml) granulated sugar
1/3 cup (70 g) packed light brown sugar
1 tsp (3 g) ground cinnamon
¼ tsp (1 g) ground allspice
¼ tsp (1 g) ground nutmeg
1 recipe Double Crust Fruit Pie Dough
2 Tbsp (12 g) rolled oats
2 Tbsp (30 g) unsalted butter
1 egg mixed with 2 Tbsp (30 ml) water, for brushing
sugar and cinnamon, for sprinkling
Recipe
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.
3. Preheat the oven to 400 F(205 C).
4. Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
5. In a separate bowl, stir the granulated sugar, brown sugar, cinnamon, allspice and nutmeg to blend, then stir this into the apples and set aside.
6. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry. Sprinkle the bottom of the shell with the oats (this will help absorb any excess juices). Spoon the apple filling into the shell and dot with the butter. Roll out the remaining disk of dough to the same thickness and place over the apples. Trim any excess dough and pinch the edges of the crust together, created a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously overtop. Use scissors to snip opening in the top crust to allow steam to escape.
7. Place the pie on a parchment-lined baking tray and bake for 10 minutes at 400 F (205 C). Reduce the oven temperature to 375 F(190 C) and continue to bake for another 40 to 50 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing to serve.
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Let's Chat About Pie Cookbooks
Let's explore my recent library haul of pie cookbooks!
3 Homemade Coffee Creamers (Bailey's, French Vanilla, and Pumpkin Spice)
Make your next cup of coffee extra special with my Homemade Coffee Creamers!
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Hi Bold Bakers! My Bailey's, French Vanilla, and Pumpkin Spice creamer recipes have something for everyone. Whether you're adding them to your morning coffee, or making that post-dinner cup extra special, you'll be glad you know how to make your own creamer right at home. So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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