CREME DE NOYAUX SHOT
This is a nice balance of flavors! Creme de nayaux and creme de bananes liqueurs, makes a nice cocktail.
Provided by Vseward Chef-V
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour ingredients into a medium-sized cocktail glass, stir gently and serve.
Nutrition Facts : Calories 82.9, Fat 8.2, SaturatedFat 5.1, Cholesterol 28.1, Sodium 17, Carbohydrate 1.6, Sugar 0.1, Protein 1.1
SHOT GLASS CREAM CHEESE DESSERT
I made this dessert when I wanted to make something small and sweet for dessert. All I had in the house was cream cheese and chocolate chips, and thus the Shot Glass Cream Cheese Dessert was born. It is so simple and can be whipped up in an instant. You can substitute crushed graham crackers instead of mini chocolate chips if you'd like more of a crust.
Provided by cakelover28
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- Line the bottom of 12 shot glasses with miniature chocolate chips.
- Whip cream cheese and sugar together in a bowl with an electric hand mixer on medium speed.
- Layer cream cheese into the shot glasses, alternating with layers of chocolate chips. Garnish with milk chocolate candy kisses.
Nutrition Facts : Calories 338 calories, Carbohydrate 34.1 g, Cholesterol 42.1 mg, Fat 22.9 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 117.5 mg, Sugar 27.9 g
HOW TO MAKE A CROQUEMBOUCHE (CREAM PUFF TOWER) RECIPE BY TASTY
Here's what you need: milk, vanilla beans, egg yolks, sugar, cornstarch, butter, water, butter, salt, sugar, flour, eggs, egg wash, sugar, dark corn syrup, water, heavy cream
Provided by Jody Tixier
Categories Desserts
Yield 30 servings
Number Of Ingredients 17
Steps:
- In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
- Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
- Add the cornstarch and mix until fully incorporated.
- Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
- Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
- Remove from the heat and add the butter, whisking to combine.
- Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
- Preheat oven to 425˚F (220˚C).
- In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
- Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
- Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
- Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
- Using a piping bag with a standard round tip, fill the bag with the batter.
- Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
- Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
- Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
- Let puffs cool completely.
- Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
- Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
- Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
- Remove the pan from the heat and add the heavy cream, stirring vigorously.
- Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
- Continue to stack caramel-dipped cream puffs in a tower shape.
- Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 41 grams, Fat 11 grams, Fiber 0 grams, Protein 11 grams, Sugar 24 grams
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
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