Candice vs. Melina (Pudding Match) - June 3, 2007
WWE Divas Candice Michelle and Melina get down when they lay it on the line inside a pool of chocolate pudding at One Night Stand (6/3/07). #WWEClassics
How to make Peppermint Crisp tart | 4-Ingredients
Peppermint Crisp fridge tart:
2 packet tennis biscuits
500ml whipping cream /cream fresh
1 can (360g) caramel treat
150 g peppermint crisp chocolate
Enjoy
How to Make Creamy Cranberry Salad 2 | Dessert Recipes | Allrecipes.com
This layered treat is perfectly tart and sweet. The whipped cream pairs beautifully with the refreshing orange, pineapple, and cranberry. Get the recipe for Creamy Cranberry Salad 2:
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Instagram
Pinterest
How to Make Whipped Cream in a Blender/Food Processor!
Learn how to make your own whipped cream using a blender or food processor with this step-by-step recipe tutorial.
Guide:
???? MY COOKBOOK:
⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board:
• Vitamix Blender:
• Instant-Read Thermometer:
• Knife Set:
• Glass Bowls:
• Food Processor:
• Kitchen Scale:
➡️ FOLLOW ME:
• Instagram:
• Pinterest:
• Facebook:
• TikTok:
❤️ Thanks for watching!
#whippedcream #whippedcreamrecipe #howtomakewhippedcream #howtomake #baking #bakingvideos
Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
Strawberry Cream Cake- Everyday Food with Sarah Carey
Sarah Carey shares a seasonal treat where a simple cake, cream, and fresh strawberries come together in a dessert that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds airy richness.
Get the recipe:
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pistachio Cherry Tart | Hanbit’s Signature dessert
★Online Classes★
For more online classes please visit:
0:00 Intro
1:17 Structure
2:21 Pistachio Almond Cream
3:23 Baking Pistachio Almond Cream
3:48 Pistachio Whipped Ganache
5:11 Cherry Confit
7:21 Assembly
7:44 Red Mirror Glaze
8:25 Red Cherry Dome
8:53 Whipping the Pistchio whipped ganache
9:51 THE PIPING - HIGHLIGHT
11:13 Conclusion
This is my signature tart – quite a lot of technique in a single tart!
▶Pistachio Tart◀
The below recipe is for one tart of 16cm diameter!
There are essentially 5 components to this tart.
a) Tart Shell
b) Pistachio Almond Cream
c) Pistachio Whipped Ganache
d) Cherry Confit
e) Red Mirror Glaze
Here we go!
a) Tart Shell
Please refer to my previous upload on how to make a tart shell. A tip here is to slightly undercook the tart shell (2~3mins less than usual) because you're going to bake it again with the almond cream. Here is the link!
b) Pistachio Almond Cream
Butter 28g
Powdered Sugar 28g
Almond Powder 28g
Eggs 25g
Pistachio Paste 28g (store-bought)
① All ingredients at room temp (20~22°C)
② Lightly beat butter.
③ Mix in the powdered sugar, almond powder.
④ Add the eggs in 3~4 additions.
⑤ Mix in the pistachio paste.
⑥ Store it in the fridge overnight and use it the next day.
c) Pistachio Whipped Ganache
Heavy Cream 140ml
Corn syrup/Glucose 7g
White Chocolate 35g
Gelatin 1g
Pistachio Paste 35g
① Bloom gelatin in cold water.
② Heat up the heavy cream and glucose to 50°C
③ Melt the white chocolate to 50°C.
④ Add everything together +blend.
⑤ Squeeze the bloomed gelatin and add that in. Blend.
⑥ Add pistachio paste + blend again.
⑦ Store it in the fridge overnight and use it the next day.
d) Cherry Confit
Amarena Cherry syrup 46g
Morello Cherry puree 138g
Sugar 23g
Pectin NH 3g
Lemon juice 3.5g
Gelatin 3g
Kirsche 4g (optional)
① Bloom gelatin in cold water.
② Heat up the cherrie syrup/puree and add the sugar/pectin mixture at 40°C
③ Once it starts boiling leave it to boil for 1~1.5mins.
④ Add lemon juice, mix and turn off the heat.
⑤ Squeeze the bloomed gelatin, add it in and blend everything. Add in the kirsche as well
⑥ Pour it into a semi-sphere silicon mould (silikomart SF005) and freeze it completely. Store the rest in the fridge.
e) Red mirror glaze
Valhrona Absolu Cristal 120ml
Water 40ml
Red food colouring
1. Heat up Absolu Cristal and water.
2. Add food colouring and strain it.
3. Use it around 60°C.
BTW, you can also make the Mirror Glaze (Absolu Cristal) from scratch! Here's the video:
▶Assembly◀
1. Add the pistachio almond cream to the tart shell and bake it at 160°C for 12~15mins.
2. Once it cools down, fill it in with the leftover cherry confit.
3. Take out the frozen semi-sphere from the silicon mould and dip it in red mirror glaze. Place it at the centre of the tart.
4. Whip the pistachio whipped ganache and pipe it.
5. Decorate it with pistachios.
▶How to store◀
Store in fridge – this tart would be good up to 3 days.
---------------------------------------------------
★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
★Instagram★
★Online Classes★
For more online classes please visit:
★슈가레인 베이킹 스튜디오 수강 문의★
#pistachiotart #tart #cherrytart #sugarlane #조한빛 #슈가레인