Showing posts with label cook n'bake. Show all posts
Showing posts with label cook n'bake. Show all posts

Tuesday, April 21, 2015

Crème au beurre- French Buttercream



french butter cream
You can use this cream to frost or fill cakes, cupcakes, pies and more. It'f fluffy and light and it's definitely healthier than the regular butter cream since the load is distributed between egg whites and butter.


Makes 5 cups
Preparation Time: 1 hour
Cooking Time: 20 minutes

2 1/8 cups (510g/ 18 oz) butter
1/2 cup (125g/ 4 1/2 oz) Crisco ®, All-vegetable shortening
3 egg whites
1/4 cup (55g/ 2 oz) extra fine white sugar
1 teaspoon pure vanilla extract

Sugar syrup
1 1/2 cups (330g/ 11 2/3 oz) super fine white sugar
1/4 cup and 1 tablespoon (75 ml/ 2 1/2 fl oz)


Preparation
1- In a medium pan, pour the sugar and water. Do not mix to prevent crystallization. Bring to a boil until the sugar reaches 110 C.
Sugar syrup boiling

2- Meanwhile, start beating egg whites in the medium bowl of an electrical mixer on medium speed. When bubbles start forming, increase the speed to fast and keep beating until the eggs double in volume. then add the vanilla and sugar in a stream, do not dump in the middle or this will make you lose the air condensed inside of the whites.
Pour the sugar syrup little by little, beating on medium-high speed until the batter is stiff and glossy.
The glossy and stiff egg whites mixture
3- Allow the egg whites mixture to cool for 1 hour, then start adding the shortening and butter beating on medium speed until all is well combined and the cream is ready to be used.


Adding the shortening

Adding the butter
This cream is super delicious and light. I personally prefer the French butter cream for one simple reason: the egg whites give it more volume and fluffiness and there is definitely less quantity of butter.

Sunday, April 12, 2015

Vanilla Custard Cream


"Whether you call it custard cream, pastry cream or crème patissière, the same directions apply to all. The only difference is that a crème patissière used for cake filling should be a bit thicker which implies the use of 2 extra tablespoons of cornstarch. Enjoy the video and please leave your suggestions."



Ingredients:

2 1/8 cups  (500 ml/17 fl oz) cow milk
2 whole eggs
3 tablespoons cornstarch
1 cup (200g/7 oz) sugar
1 teaspoon pure vanilla extract

I hope you enjoy the video, and if you would like more recipes, don't forget to subscribe :)




Saturday, April 11, 2015

Banana Cupcakes



Banana Cupcakes with Raisins and Spices

Raisins and cinnamon cupcakes


"Get your recipe box ready, cause these cupcakes are gonna make their way into it! They are easy, quick and super delicious with their mixed flavors of bananas, spices and raisins. Try them and tell me what you think! "

Preparation time: 20 minutes
Cooking time: 20 minutes
Makes 12

Ingredients

125g (4 oz) unsalted butter
½ cup (125g/ 4 oz) caster sugar
2 free- range eggs
1 teaspoon vanilla essence
3 ripe medium bananas, mashed
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
½ cup (125 ml/ 4 fl oz) milk
2 cups (250 g /8 oz) flour
¼ teaspoon grounded nutmeg
¼ teaspoon cinnamon
½ cup raisins 


1. Preheat the oven to hot 200C(395F⁰). Line a regular cupcake tin with baking cupcake sheets.
2. Cream the butter and sugar in a small bowl with electrical beaters until light and fluffy. Gradually, blend in the eggs, beating well after each addition.
Combine the mashed banana and vanilla. Keep blending for 2 minutes, scraping the bowl occasionally
3.Pour the milk while beating on medium speed.
4. Gradually, spoon the flour, soda and baking powder. Keep mixing until the batter is well combined for about 1 minute.
5. Using a medium ice cream scooper, fill three-quarters of each cupcake hole. Sprinkle the top with raisins.
6. Bake for 15 minutes on 180
C (350⁰F). Reduce the heat to 150C (300⁰F)and bake for an additional 5 minutes or until a tooth pick comes out clean when inserted in the center of the cupcake.
7. Leave the cupcakes for 10 minutes before transferring them onto a wire rack to cool completely. 

For more recipe videos subscribe to my cooking channel and let's have fun making delicious special recipes!


Robin Hood Birthday Cake

Robin Hood Birthday Cake

Robin Hood birthday theme
My daughter was a huge fan of the Disney's Robin Hood movie. So I made her this!

It was a big challenge to sculpt those characters, and kids, as you know, are one of the toughest judges in the world!!! And I had 30 of 'em that day and they were all gonna give a straight opinion about my cake talent. 
The inside was a checkerboard cake- that I will soon be teaching on my youtube channel- filled with chocolate ganache. 

Let me tell you, this was a Big success! Everyone loved the shape and taste. The details were good enough, in my opinion: the bag of arrows, the outfits, flowers, etc. 
I wish you could tell me what you think and give me additional suggestions that I can maybe use in my next cake.

I haven't thought about taking pictures of the making and this was a big loss for me and my readers. So I promise to make something similar in the future and post it on Cook N' Bake .



xoxoxo