With the mixer on low, slowly pour the warmed milk mixture
into eggs and sugar, mixing until thoroughly combined.
Slowly add the chocolate mixture
into the eggs and sugar while mixing on low speed.
Next remove your «buttermilk» from the fridge and gradually pour
into your egg and sugar mix whilst mixing until combined.
Add the chocolate / butter mixture
into the egg and sugar mixture and combine well.
Add the heavy cream and lemon extract and lightly mix or fold
into the egg and sugar mixture.
4 Fold the rice flour and salt
into the egg and sugar mixture and then stir in the pecans, reserving a handful to scatter over the top.
Not exact matches
Place the water
and sugar in a large sauce pan
and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the
egg whites
into fluffy peaks.
- In a bowl, add the flour, Cream of Wheat,
sugar, baking powder, baking soda
and pumpkin pie spice,
and whisk together to combine very well; next, add in the beaten
egg, the apple cider
and the vanilla,
and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples
and fold them
into the batter until well combined.
Purée the garlic
into milk, combine it with an equal part of cream, temper in your
egg yolks with
sugar,
and then spin it in an ice cream machine.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g)
sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large
egg 1 large
egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold
and cut
into 1/2 - inch pieces
Whisk in tomatoes, 1
egg, 3 Tablespoons olive oil,
sugar, rosemary salt, basil,
and garlic powder thoroughly
into yeast mixture.
For the tart dough: 1 1/2 cups flour 2 tablespoons
sugar pinch salt 1/2 cup unsalted butter, cold
and cut
into pieces 1 large
egg
Crust: 3 cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated
sugar 1 tsp salt 1 cup unsalted butter (cold
and cut
into cubes) 1 large
egg 1/2 cup cold buttermilk
2 small Gala apples, cored
and diced
into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples
and pan 1 vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut
into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane
sugar 5
egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
Whisk the mixture constantly (this is to prevent it from turning
into scrambled
eggs, not to beat it
into a meringue)
and heat it until the mixture is hot to the touch
and the
sugar has dissolved completely (about 130 ˚F / 54 °C).
Slowly pour cooled
sugar mixture
into egg mixture
and whisk gently.
Add the remaining ingredients (pumpkin, almond milk, coconut
sugar, coconut oil
and molasses)
into the bowl with the flaxseed
eggs and stir well to combine.
Using an immersion blender, or switching to a regular blender, blend the
sugar, salt,
and egg yolks
into the half
and half.
The first is to use a French meringue (a basic meringue where
sugar is gradually beaten
into egg whites)
and the second is to use an Italian meringue (where a hot
sugar syrup is drizzled
into whipping
egg whites).
For the challenge, I covered macarons made with the French meringue method, in which
sugar is gradually beaten
into egg whites until stiff,
and Rachael presented the Italian meringue method, which involves beating a hot
sugar syrup
into the
egg whites.
directions: Make the crust: place butter,
sugar,
eggs, salt,
and vanilla
into the bowl of a stand mixer
and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color,
and doubled in volume.
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g)
sugar — I used vanilla infused
sugar 3 large
egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder
and salt
into a medium bowl
and set aside.
1-1/2 cups all purpose flour plus more for work surface 1/2 teaspoon kosher salt 1/4 cup granulated
sugar 1/2 cup (1 stick) unsalted butter, cold
and cut
into cubes 1
egg yolk 1 teaspoon vanilla extract
Add the
sugar,
eggs,
and vanilla
into the saucepan with the butter.
A little ball of dough made from a small amount of butter, a tiny bit of
sugar, a pinch of salt, one
egg and a little flour
and baking powder is then rolled out
and cut
into funky shapes
and then deep fried.
1) Peel
and slice the onions thinly 2) De-seed red bell pepper
and cut
into small cubes 3) Saute red bell pepper cubes
and sliced onions until onions turn slightly soft
and transparent 4) Mix sauteed red bell pepper, onions,
and corn together with
eggs, milk cream
and cream cheese 5) Season with salt, pepper
and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell
and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell,
and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of
sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Stir the flour mixture
into the oil,
sugar and egg mixture.
Fold the cooled chocolate mix
into the whisked
egg and sugar using a large metal spoon.
1/2 cup (100 grams) granulated
sugar 1/2 cup (120 grams) firmly packed light brown
sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut
into 1 / 2 - inch (1 cm) pieces 1 large
egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted
and chopped
Add the yeast mixture,
eggs, flour, salt,
sugar and butter
into a breadmaker or an mixing bowl of an electric mixer with paddle or hook attachment according to this order.
put your
egg whites
and a pinch of the
sugar into the bowl of a stand mixer fitted with the whisk attachment.
Into a small bowl add: mascarpone, ricotta, remaining
egg, 2 tablespoons
sugar and vanilla.
While beating, add
sugar into the
egg white mixture gradually
and continue beating until stiff glossy peaks form, about 4 more mins.
Then
sugar,
eggs, flour, pour in pan
and into the oven!
Add
egg yolks
into the creamed butter
and sugar, then the melted chocolate, buttermilk,
and vanilla.
Add the apple cider
and the mixture of dry ingredients, alternating between the two, slowly incorporating them
into the butter /
sugar /
egg mixture.
Directions: Sift together
and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal
and 1 T
sugar into other dry ingredients / In a separate bowl whisk together 2 large
eggs and 1 C buttermilk / Add liquid to dry ingredients
and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion
and 4 T melted butter / Pour
into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned
and pulls slightly away from sides of the pan.
Place the bowl in large pot of simmering water
and heat the sugary
egg whites, occasionally stirring with a whisk, until the
sugar has dissolved
into the
egg whites
and it's warm to the touch, about 160 ˚F.
Place the
egg yolks
and 5 ounces of the
sugar into the bowl of a stand mixer
and whisk on high for 2 minutes or until the mixture becomes pale yellow
and «ribbons» when lifted.
ingredients: 113 grams (8 tablespoons) butter, softened 150 grams (3/4 cup)
sugar 1 teaspoon vanilla extract 2
eggs 120 grams (1 cup) flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 4 very ripe pears, peeled, cored,
and cut
into 8ths
Filling 1/4 cup butter, softened
and cut
into bits 1 to 1 1/2 cup brown
sugar 2 to 3 tsp cinnamon 1 1/2 cup walnuts, coarsely chopped 1/2 cup golden raisins 1/2 cup chocolate chips (optional) 1
egg
Whisk dark brown
sugar into the brown butter, followed by
egg and yolk
and vanilla.
Ingredients 3 medium sweet potatoes, cooked
and mashed 3 extra-large whole
eggs 8 extra-large
egg yolks 4 cups half -
and - half 1/4 cup pure maple syrup 3/4 cups
sugar 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut
into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping
Put the
egg yolks, cornflour,
sugar and vanilla extract
into a pan
and whisk with a balloon whisk until combined.
I don't normally get much of a rise in my cakes, but I followed the instructions, creaming the melted butter with the
sugar;
and folding whisked
egg whites
and the flour
into the batter,
and was surprised with the end results.
My only comment is that in the Dominican Republic, the cake is topped with an uncooked boiled frosting...
egg whites are beaten up with cream of tartar,
sugar fed
into it slowly
and then a bit of boiled water sets up all up
into a fluffy, wonderful, creamy frosting.
1 1/2 cups high - gluten bread flour 2 tbsp
sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2
eggs 1/4 cup plus 1 tbsp warm water 1/2 cup (1 stick) unsalted butter, cut
into small pieces
and at room temperature
For the cake: 1/3 cup butter (room temperature) 1/4 cup kefir or buttermilk 1 cup
sugar 2 large
eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted
and cut
into small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
Place
eggs, milk, flours,
sugar, vanilla extract,
and salt in a blender or a bowl
and blend or whisk
into a smooth uniform batter.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown
sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest
and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara
sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing
sugar, sifted 1 tablespoon ground cinnamon 4
eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate
and demerara
sugar in a large bowl, stir to combine, then spoon
into sterilized jars *
and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.