Apple Flan

Berikut saya share tentang Apple Flasn beserta tipsnya , semoga resep ini bermanfaat bagi anda.

BAHAN:
Kulit sama dengan adonan tartlet panggang stroberi

ISI:
5 buah apel hijau, kupas dan iris membujur
100 gr gula caster
5 cm kayu manis
5 buah cengkih
150 cc air
1/2 sdt air jeruk nipis

KRIM:
3 kuning telur
1 putih telur
75 gr gula pasir
250 cc whipping cream, kocok kaku
200 cc susu cair
50 gr gelatin, larutkan dengan 100 cc air panas

CARA MEMBUAT:

• Buat isi: masak apel bersama air, gula pasir, kayu manis, dan cengkih, masak sampai matang. Tambahkan air jeruk nipis, aduk rata, angkat.
  Buat kulit pai: campur semua bahan kulit pai, tambahkan bubuk kayu manis, aduk rata. Bungkus dalam plastik dan simpan dalam lemari pendingin selama 10 menit. 
• Cetak adonan dalam loyang pai diameter 15 cm, panggang sampai matang, dinginkan.
• Buat krim: kocok kuning telur dan gula pasir hingga lembut. Tambahkan susu cair dan masak di atas api kecil, sambil diaduk aduk. 
• Masukkan gelatin yang telah dilarutkan dengan air panas, aduk rata.
• Tambahkan whipping cream yang telah dikocok, aduk rata, angkat. 
• Kocok putih telur hingga kaku, masukkan dalam adonan whipping cream, aduk rata, biarkan agak hangat.
• Tuangkan dalam kulit pai, tata atasnya dengan apel, masukkan dalam lemari pendingin sebentar agar beku. Sajikan.

Resep tersebut untuk sekitar  6 orang

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• Mentega tawar adalah mentega biasa seperti mentega pada umumnya, karena sengaja dibuat tanpa diberi garam. Warnanya juga lebih pucat dari mentega dengan garam.
• Gelatin adalah sejenis butiran-butiran bening halus yang terbuat dari tulang hewan. Fungsinya untuk pengikat atau mengentalkan makanan.Pindakas adalah selai dari mentega dan kacang tanah
• Gula Caser adalah gula pasir yang halus, warnanya lebih putih dan bersih

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Dulce de Leche Chocolate-Chip Thumbprints

Makes about 40 cookies

Prep: 35 minutes

Start to Finish: 3 hours 45 minutes

Ingredients

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1/8 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened

1/2 cup sugar

2 large egg yolks, at room temperature

1 teaspoon vanilla extract

1 teaspoon honey

2 ounces semisweet chocolate squares, chopped (not chunky)

2 Tablespoons water

1/4 cup dulche de leche (caramel spread); recipe above

Directions

1. Whisk together flour, baking soda, and salt in a small bowl.

2. Beat together butter and sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla extract and honey; beat until combined well.

3. Reduce speed to low and slowly add flour mixture, beating until just combined. Fold in chocolate. Chill dough until firm, about 2 1/2 hours.

4. Preheat oven to 350 and arrange rack in center. Line 2 cookie sheets with parchment paper.

5. Roll dough into 1-inch balls and place on prepared sheets about 1 inch apart. Using the end of a wooden spoon, make a dent in center of each cookie. Freeze 15 minutes.

6. Bake sheet of cookies 10 minutes. Remove from oven and redent centers. Fill with generous 1/4 teaspoon dulce de leche and bake until set, about 3 minutes. Repeat with remaining sheet.

7. Transfer cookies on sheets to racks and cool 5 minutes. Using a metal spatula, transfer cookies to racks to cool completely. (Can be stored at room temperature in an airtight container, in single layers separated by waxed paper, up to 1 week.) Makes about 40 cookies. 

Dulce de Leche

2 cups milk
1 cup sugar
½ teaspoon baking soda
2 ½ tsp. vanilla extract

Scald milk in heavy bottom sauce pan. Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour.

Cinnamon Scones

2 cups white flour
1/3 cup sugar
1 tbs baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup butter
2/3 cup milk
1 egg, slightly beaten
1 tsp vanilla

Preheat oven to 400F. Blend together flour, sugar, baking powder, cinnamon and salt. Cut in butter. Mix milk, egg and vanilla in another mixing bowl. Add to the flour mixture, and stir until just moist. Shape dough into an 8-inch round loaf. cut into 8 wedges and separate slightly. Bake for 15-20 minutes.

Makes 8 scones

chocolate marbled meringues

2 oz. unsweetened chocolate
2 large egg whites- at room temp.
1/8 tsp. cream of tartar
½ cup superfine sugar
½ tsp. vanilla extract
1 ½ tsp. cornstarch
1 bag mint chocolate chips

1.Preheat oven to 200°. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.
2.In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.
3.Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue.
4.Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled.

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Jello Poke Cake

Jello Poke Cake Recipes :

cake mix
ingredients to make the cake mix
cool whip
jello, red or green
sprinkles – red or green
strawberries, opt.
Bake a white cake.
Let it cool down.
Poke a bunch of holes in the top.
Make up jello (red or green), DO NOT SET THE JELLO.
Pour 1/2 or 3/4 of the jello over the cake, let seep in.
Top the cake with cool whip, instead of frosting.
Then garnish the top of the cake with strawberries or green sprinkles.

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Chocolate Crackles

Recipes chocolate crackles, please prepared :

1 (1lb 2 1/2 oz) pkg devils food cake mix
2 egs slightly beaten
1 TB water
1/2 C solid veggie shortening
confectioners sugar

combine cake mix, eggs, water & shortening. Mix with a spoon until well blended. shape dough into balls the size of small walnuts. Roll balls in confectiners sugar
Place on greased baking sheets. BAke in moderate oven (375 F) 8-10 minutes.
 

Makes 48 cookies.

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VALRHONA CHOCOLATE CAKE

This chocolate cake is a simplified version of Peter Gilmore’s signature five-textured Valrhona cake, which has two additional layers of chocolate ganache and chocolate ice cream.

Makes 8 individual cakes

280 grams Valrhona dark chocolate, chopped

     Chocolate cake

80 grams Valrhona dark chocolate, chopped

40 grams unsalted butter

2 eggs, separated

50 grams caster sugar

30 grams raisin, finely chopped

20 grams walnut halves, finely chopped

10 grams peeled hazelnuts, finely chopped

110 grams ground almonds

3 tsp plain flour

2 tsp self-raising flour

3 tsp brandy

    Chocolate mousse

200 grams Valrhona dark chocolate, chopped

3 egg yolks

35 grams caster sugar

300 ml pouring cream, lightly whipped

2 egg whites

1.       For chocolate cake, place chocolate and butter in a bowl and cook over bain marie and stir occasionally until smooth. Whisk egg yolks and sugar together until thick and pale then gradually whisk in chocolate mixture. Fold in raisins, hazelnuts, walnuts and ground almonds, then add flours and brandy and whisk until well combined.

2.       Using mixer, whisk egg whites until soft peak forms, then folds into chocolate mixture. Spread mixture onto a baking paper-lined 26X32-cm Swiss roll pan, smooth top and bake at 180 C for 6 – 8 minutes or until cake tester withdraws clean. Remove from the oven and cool cake in pan

3.       Meanwhile, for chocolate mousse, place chocolate in a bowl and cook over bain marie and stir occasionally until smooth. Whisk together sugar and egg yolks until thick and pale. Working quickly, whisk in melted chocolate all at once, then fold in ¼ cup whipped cream to loosen chocolate mixture. Using an electric mixer, whisk egg whites until soft peak form, then fold remaining cream and whisked egg whites into chocolate mixture until well combined. Cover and fridge for 2 hours or until set.

4.       Melt chocolate over bain marie until smooth. Pour chocolate into baking paper-lined 26x32cm Swiss roll pan, then, using a spatula, smooth chocolate over tray. Stand until cool and almost set, then using an 8cm round pastry cutter, makes 8 light indentations in chocolate. When completely set, cut out rounds, and place on baking paper-lined tray and fridge until needed.

5.       To assemble cakes, using an 8cm round pastry cutter, cut cake into 8 rounds. Place an 8X2cm high metal ring on a baking paper-lined tray. Place a cake round on the base of the mould, fill with chocolate mousse and smooth top using a small spatula, then top with the disc of chocolate, using a blow torch or a very hot cloth, heat side of ring to help remove cake then gently remove ring. Repeat with remaining cakes, mousse and chocolate disc, then transfer cakes to plate and serve immediately

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Sweet potato chiffon pie

Crust

18 graham crackers

¼ cup sugar

½ teaspoon cinnamon

4 tablespoons unsalted butter, melted

Filling

2 pounds sweet potatoes

1 envelope gelatin

¼ cup water

½ cup half & half

3 large eggs, separated

½ cup + 2 tablespoons sugar

2 ½ teaspoons vanilla essence

¾ teaspoon pumpkin pie spice

½ teaspoon salt

1 cup heavy cream

1 ½ tablespoons sugar

cinnamon for dusting

1.       Make the crust; preheat the oven at 180ºC. in a robocoupe, pulse the graham crackers with sugar and cinnamon until finely ground. Add the butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and up the sides of a lightly buttered glass pie plate. Bake for 10 minutes, until the crust is lightly browned. Transfer the crust to cool completely, leave the oven on.

2.       Meanwhile make the filling; poke the sweet potatoes al over with fork and steam until barely tender about 5 minutes and put in the oven, continuing bake for 10 minutes until they are tender. Let cool. Scoop the flesh into blender and puree until smooth.

3.       In a bowl, soft the gelatin with ½ cup of water. In a pan boil half and half, cover and keep warm

4.       Meanwhile, in a bowl, beat the yolk until thick, 3 minutes, add ¼ cup of sugar and beat until very thick, 5 minutes. At low speed, pour the warm half-and-half, and bring to cook over bain marie and thick, about 9 minutes. Add the gelatin to the custard and cook for 1 minutes, remove from the heat and add sweet potatoes, 2 teaspoons vanilla essence, pumpkin pie spice and the salt.

5.       Put the egg white and ¼ cup sugar + 2 tablespoons of sugar in a medium bowl and cook over bain marie until warm, remove from the heat and beat with high speed until stiff and glossy. Using rubber spatula, fold the egg white into the custard until no streaks remain. Pour the custard into the crust and fridge until the top is just set, 15 minutes, spoon the remaining custard on top and fridge the pie for at least 8 hours.

6.       In a medium bowl, beat the cream, sugar and remaining vanilla until firm. Spoon the cream over the pie and dust with cinnamon and serve.

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White Christmas Slice

This crispy no-cook slice is great to make with kids. A few pieces wrapped in cellophane can make a great Christmas pressie for them to give-that's if the adults haven't eaten them all first.

1 cup powdered milk

1 cup rice bubbles

1 cup icing sugar

1/2 cup desiccated coconut

1 cup mixed dried fruit

250g Copha, melted and cooled off

2 teaspoons vanilla essence

Mix all the dry ingredients together, then add the melted Copha and vanilla and mix in.
Pour into a slice tin or baking tray lined with baking paper and press the mixture evenly into the tray.
Chill in the refrigerator till set and firm, about 2 hours.
Cut into squares to serve.
source : http://allrecipes.com.au/recipe/8294/white-christmas-slice.aspx

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