Chouquette (makes 15 big ones): 70g milk 70g water 64g unsalted butter 2g salt 3g sugar 76g all-purpose flour 140g eggs, beaten 100g pearl sugar icing sugar & vanilla powder for dusting on top 1. In a saucepan, bring water, milk, butter, sugar and salt to a boil. Off heat, add flour and mix well. 2. Turn the stove back on to medium-low heat and cook the dough, mixing with a spatula constantly, for about 3 minutes until you see a thin film formed on the bottom of the pan. Transfer the dough into a large bowl. 3. Using a spatula, spread out the dough and let it cool for about 3 minutes. Add the eggs in 4-5 times, mixing the dough thoroughly after each addition. The finished dough should have a “V” shape when fallen off the edge of a spatula. 4. Using a 10mm nozzle, pipe the choux onto a tray lined with silicon mat/parchment paper (or use a cookie scoop or 2 spoons to form little dollops and drop them onto the sheet). Sprinkle generously with the pearl sugar and tip the tray to pour off any excess. 5. Bake at 170C for 18 minutes then at 150C for 7 minutes. Dust with icing sugar and vanilla powder (optional). Chouquettes are best eaten right away or within the same day.
Here’s the recipe☺️ Nutella chocolate crinkle cookies (makes 9 big cookies) 60g cocoa powder 180g sugar 55g olive oil 10g vanilla extract 2 eggs 140g flour 1 tsp. baking powder 1/4 tsp. salt 90g nutella icing sugar for coating 1. Pipe or spoon 2 teaspoon-sized dollops of nutella onto a lined tray and freeze for an hour. 2. In a large bowl, sift the cocoa powder. 3. Add in the sugar, oil, vanilla extract and eggs. 4. Fold in the sifted flour, baking powder and salt. 5. Chill the dough for about 2 hours in the fridge. 6. Scoop 9 cookie balls onto a lined tray. Flatten each ball with your hand and place the frozen nutella in the middle. Fold the edges to cover the insert. 7. Coat each ball generously with icing sugar. 8. Bake at 170C for about 9 minutes.
감사합니다☺️ 안에는 바닐라 무슬린 크림, 위에는 화이트 초콜릿 가나슈 몽떼 (whipped ganache)로 마무리 했어요~ Vanilla mousseline cream 385g milk 4 egg yolks 75g sugar 18g all-purpose flour 18g cornstarch 75g unsalted butter, softened 200g unsalted butter, softened 1. Place the milk and vanilla bean in a medium saucepan and bring to a simmer. Remove from heat and let steep for at least 30 minutes. 2. In a medium bowl, mix together yolks, sugar, flour and cornstarch. 3. Remove the vanilla pod and bring the milk to a simmer again. Pour 1/3 of the milk into the yolk mixture, whisking continuously. Whisk in the remaining milk. 4. Return the mixture to the same saucepan and cook over medium-low heat, whisking continuously, until it thickens and starts to bubble. 5. Off heat, whisk in 75g of butter and transfer the cream to a clean bowl. Place cling film directly on the surface of the cream and let cool at room temp. 6. Beat 200g of softened butter on a medium speed until light and fluffy. Mix in the cooled pastry cream a few tbsps at a time. White chocolate whipped ganache 190g whipping cream, hot 15g sugar 75g whipping cream, cold 100g white chocolate (I used Valrhona Ivoire) 1. Heat 190g cream with sugar in a microwave. 2. Pour the hot cream onto the white chocolate. Let it sit for a minute then whisk until smooth. 3. Add in 75g of cold cream and blitz with an immersion blender. 4. Place cling film on the surface of the cream and chill in the fridge overnight. Just before using, whip the cream on a medium speed until medium-stiff peaks.
Recipe❣️ 440g cream cheese, room temp 95g sugar 8g cocoa powder (I used Valrhona) 1 tsp. vanilla extract 1/8 tsp. salt 3 eggs, room temp 180g dark chocolate (I used Guanaja 70%) 240g whipping cream, warm (35% fat) 1. Preheat the oven to 240C. Place the cream cheese in a large bowl and mix with a spatula until smooth. 2. Add the sugar and mix until well combined. 3. Sift the cocoa powder and add it to the cream cheese mixture. Add vanilla and salt. 4. Add the eggs one at a time, mixing well after each addition. 5. Melt the chocolate in a separate bowl and pour into the batter. 6. Heat the whipping cream to about 40C (warm) and add to the batter in three times, mixing well after each addition. Strain the mixture through a fine sieve. 7. Pour the batter into a 6 inch pan lined with parchment paper, then tap the pan against a work surface a few times to eliminate air bubbles. Bake at 230C for about 20-23 minutes. The cake should be jiggly in the center when you remove it from the oven. 8. Cool the cake in the pan on a rack for about 10 minutes, then refrigerate overnight.
Warm chocolate skillet cake with vanilla ice cream and salted caramel sauce🤎 Always a winning combo! This recipe makes 3 13cm skillets or 1 20-23cm skillet. Chocolate skillet cake: 120g unsalted butter, melted 25g neutral oil (I used rice bran oil) 60g cocoa powder 1 tsp. vanilla extract 160g sugar 2 eggs 60g all-purpose flour (or rice flour to make it GF) 3/4 tsp. baking powder 1/2 tsp. salt 50g chocolate chips 1. In a medium bowl, whisk together the butter, oil, vanilla extract and cocoa powder. 2. In another bowl, whisk the eggs and sugar together until light and fluffy. 3. Pour the cocoa mixture to the eggs and mix until just combined. 4. Sift together the flour, baking powder and salt and add to #3. 5. Fold in the chocolate chips. Pour the batter into the skillet and top with more chocolate chips, if desired. Bake at 170C for about 12 min (for a 13cm skillet) / 25~30 min (for a 20-23cm skillet). Salted caramel sauce: 100g sugar 45g unsalted butter, diced 60g whipping cream 2 tsps. vanilla extract 1/4 tsp. salt 1. Melt the sugar in a pan and cook until golden brown. Off heat, add the butter and mix well. 2. Whisk in the cream, vanilla and salt. The caramel will thicken as it cools.
Creamy basque cheesecake made with a food processor🤍 This one tastes even better after a couple of days in the fridge. You can also make this by hand or using a stand mixer. Just make sure all the ingredients are at room temp. Recipe: 650g cream cheese, cut into cubes 195g sugar 4g cornstarch 2g salt 180g eggs 250g whipping cream 1. Preheat the oven to 240C. Place the cream cheese, sugar, vanilla, cornstarch and salt into a bowl of food processor. Blend on a low speed until smooth. Make sure to scrape the sides and bottom of the bowl in between to make a homogeneous mixture. 2. Add the eggs and mix on a low speed until fully incorporated. 3. Add the whipping cream and mix slowly until well combined. Strain the mixture through a fine sieve. 4. Pour the batter into a 8 inch cake pan lined with parchment paper, then tap the pan against a work surface a few times to eliminate air bubbles. Bake at 230C for about 23-25 minutes. The cake should be jiggly in the center when you remove it from the oven. 5. Cool the cake in the pan on a rack until room temperature, then refrigerate overnight.
앗 인스타에 레시피 올렸었는데 유튭에 올려놓는 걸 깜박했네요ㅠ 맛있는 머핀 만드시길 바랄게요☺️ 크럼블 토핑 20g 버터 40g 설탕 25g 박력분 소금 조금 1. 차가운 버터를 작은 큐브 모양으로 잘라주세요. 2. 모든 재료를 볼에 넣고 포크나 손을 이용해 크럼블처럼 뭉치도록 섞어줍니다. 크럼블은 사용 직전까지 냉장고나 냉동고에 보관해 주세요. 블루베리 머핀 80g 무염버터 20g 오일 50g 우유 40g 사워크림 또는 플레인요거트 1/2 tsp 바닐라 엑스트렉 100g 계란 150g 설탕 170g 박력분 (반죽) + 45g 박력분 (블루베리 코팅용) 8g 베이킹파우더 2g 소금 160g 블루베리 1. 볼에 부드러운 무염버터, 오일, 우유, 사워크림을 넣고 잘 섞어줍니다. 2. 다른 볼에 계란과 설탕을 넣고 하얘질 때까지 휘핑해줍니다. 1번을 넣어주고 잘 섞어줍니다. 3. 체에 친 박력분, 베이킹파우더, 소금을 넣어주세요. 4. 작은 볼에 블루베리와 45g 박력분을 넣고 블루베리가 하얗게 코팅이 되도록 섞어주세요 (블루베리가 밑으로 가라앉지 않게 도와줍니다). 블루베리를 반죽에 넣고 가볍게 섞어주세요. 5. 반죽을 머핀 틀의 3/4 정도 채워주시고 크럼블을 얹어주세요. 남는 블루베리가 있다면 머핀 반죽 위에 3-4알 정도씩 올려주세요. 6. 170도에서 25분정도 구워줍니다.
RECIPE Oat Pancakes: 80g oat flour (you can use all-purpose flour) 85g all-purpose flour 25g sugar 2 tsps. baking powder 1/8 tsp. baking soda 1/4 tsp. salt 170g milk 2 tsps. vinegar 1 egg 25g unsalted butter, melted 1. Mix the milk and vinegar together in a small bowl and let it sit for about 10 minutes. 2. In a large bowl, sift all the dry ingredients together. Add the milk mixture, egg and melted butter. Whisk until just combined. 3. Place a pan on medium-low heat and lightly grease the pan with oil/butter. Use a paper towel to wipe away any excess. 4. Pour about 1/4 cup of batter onto the pan and cook for 2-3 minutes. When bubbles begin to appear on the surface, flip with a spatula and cook until golden.
@@user-hl7vk4cx7u 감사합니다😊 식초를 우유에 섞는 이유는 버터밀크를 만들기 위함인데요~ 버터밀크로 팬케이크를 만들면 좀 더 풍미 있고 촉촉한 팬케이크를 만드실 수 있으세요. 베이킹 소다는 안 넣으셔도 되는데 넣으시면 버터밀크의 산성 성분과 반응을 해서 반죽을 좀 더 부드럽게 하고 옆으로 잘 퍼지도록 도와줘요. 저는 귀리가루를 섞어 만들었기 때문에 팬케이크 질감이 좀 무거울 수도 있을 것 같아서 소다도 추가했어요~
Recipe (makes 8 cookies) 100g butter, room temp 50g brown sugar 45g sugar 1 large egg 150g flour 3g baking powder 2g baking soda 1.5g salt 120g dark chocolate 40g white chocolate 7g cocoa powder 1. In a medium bowl, mix the butter and sugars together until just combined. 2. Whisk in the egg. 3. Sift the flour, baking powder, baking soda and salt together and fold into the egg mixture. Do not over-mix. 4. Divide the dough in half. To make classic chocolate cookies, fold in 80g dark chocolate chunks. 5. To make double chocolate cookies, mix in 7g sifted cocoa powder then fold in 40g dark chocolate + 40g white chocolate chunks. 6. Chill the dough in the fridge for at least an hour. Form the dough into large balls (55-60g) and bake at 180C for about 12 minutes until the edges are set and the middles are still slightly soft. Sprinkle with flaky salt before serving, if desired.
