Hi everyone ! welcome to "Les plaisirs sucrés d'Antoine" I hope you're fine
and that you had a very nice Christmas time
today in this new video I attack straight with my 2019 king's cake
I challenged myself once again to make a crown looking king's cake
filled with a light almond cream
I pull on my apron and I show you how to bake it
to start my recipe, I first make the puff pastry belt in between which I'll pipe the almond light cream
you'll need these ingredients
approx 700 g of home made puff pastry, you can find the tutorial on my channel, I put the link in description box
and 20g of icing sugar
what I do first is to roll out the puff pastry in the length
I flour
I roll it out on my counter
I have a rolling mill to make pastas, I don't use is very often so it's time to make it work
but you can do it only with your rolling pin
once it's slightly rolled out I cut it into 2 parts
I put it upside down in the flour
for it not to stick
I pass it trough the rolling mill with a wide opening
I get a big ribbon of puff pastry
I reduce the opening
once I get the ribbon
I roll it around my 22 cm in diametre entremet tin
and 6 cm high
I cut 3 extra cm
I unroll it
so I have my ribbon
with the help of an 18 cm in diametre cutter
you can cut the dough
once it's done
I roll it around
I set it on a baking mat
what I do next is take an adjustable tart cercle
that I put around the dough
I squeeze
I put it on a grid
and I bake it for 30 min at 180°C
after 30 min, I remove the cercle
and the one inside
and I sprinkle with icing sugar
I found a way not to burn my fingers
I put it back on the grid, and I bake it again until the sugar turns into caramel
you have ton check it yourself
if you have some remaining sugar
take a blowtorch and finish the job
put the crown on a serving plate and do it again with a 16 cm in diameter entrement tin
make a regular puff pastry belt this time
when the second belt is caramelized
I cut off the excess to have a regular edge
I cut all around
I can put it with the other crown
I carry on my recipe with the light almond cream with these ingredients
340g of almond milk
60 g of egg yolks
40 g of sugar
30 g of cornstarch
35 g of butter
90 g of 30% heavy cream
to make the almond light cream, I first make a custard
in which i'll add the whipped cream once it's cold
I pour the milk in the pot
and I bring it to a simmer
while it's heating up, I drop the egg yolks in a bowl
with sugar
and I whisk
when it's creamy
I add the cornstarch
and I wait of my milk to simmer
when the milk is rady
I pour half of the milk on the mix
and I pour it back in the pot
I bake the cream until it boils and 2 min more after boiling whisking continously
when it's boiled for 2 mins
I add the butter
when it's combined I drop the custard on a baking mat covered with cling film
I fold it over
I put it in the fridge as well as my cream
when the custard is cold, I can finish the almond light cream
I whisk the cream until I get a whipped cream
when it's whipped I drop it in a bowl
I put the cold custard in my mixer
and I soften it with the whisk
when it's soft I add the whipped cream
first a spoon and I fold gently
and I finish with the rest
once it's combined I pour it in a piping bag
and carry on with the assembly
I fit the piping bag with a round tip of 11
once my puff pastry belts and the light almond cream are done
I can start the assembly and decorate it with these last elements
some sugar pearls, you can find the tutorial on my channel, I pur the link in description box
40 g of almond that I raosted 5-6 min at 160°C
15g of icing sugar
I first put roasted almonds in between the puff pastry belts
I forgot to tell you but I did another big puff pastry belt
because I found the first one to baked
I let it too long in the oven and I was not happy with it
when the almonds are set I pipe the cream
all inside
generously
then pipe little balls of cream
then I sprinkle some almonds with icing sugar
with the rest of cream, I stick my sugar candies
dont' put too much
the recipe of my 2019 king's cake is now done
don't do like me, do not forget to put a charm
I hope you enjoyed this new tutorial and learnt new technics
namely the puff pastry belt
if it's the case, do not hesitate to like the video, to share it around you
to leave comments and to keep on subscribing to my channel
see you very very soon for a new video CIAO !
For more infomation >> recette GALETTE DES ROIS 2019 / 2019 king's cake (EN subs) - Duration: 12:05.-------------------------------------------
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recette GALETTE DES ROIS 2019 / 2019 king's cake (EN subs) - Duration: 12:05.
Hi everyone ! welcome to "Les plaisirs sucrés d'Antoine" I hope you're fine
and that you had a very nice Christmas time
today in this new video I attack straight with my 2019 king's cake
I challenged myself once again to make a crown looking king's cake
filled with a light almond cream
I pull on my apron and I show you how to bake it
to start my recipe, I first make the puff pastry belt in between which I'll pipe the almond light cream
you'll need these ingredients
approx 700 g of home made puff pastry, you can find the tutorial on my channel, I put the link in description box
and 20g of icing sugar
what I do first is to roll out the puff pastry in the length
I flour
I roll it out on my counter
I have a rolling mill to make pastas, I don't use is very often so it's time to make it work
but you can do it only with your rolling pin
once it's slightly rolled out I cut it into 2 parts
I put it upside down in the flour
for it not to stick
I pass it trough the rolling mill with a wide opening
I get a big ribbon of puff pastry
I reduce the opening
once I get the ribbon
I roll it around my 22 cm in diametre entremet tin
and 6 cm high
I cut 3 extra cm
I unroll it
so I have my ribbon
with the help of an 18 cm in diametre cutter
you can cut the dough
once it's done
I roll it around
I set it on a baking mat
what I do next is take an adjustable tart cercle
that I put around the dough
I squeeze
I put it on a grid
and I bake it for 30 min at 180°C
after 30 min, I remove the cercle
and the one inside
and I sprinkle with icing sugar
I found a way not to burn my fingers
I put it back on the grid, and I bake it again until the sugar turns into caramel
you have ton check it yourself
if you have some remaining sugar
take a blowtorch and finish the job
put the crown on a serving plate and do it again with a 16 cm in diameter entrement tin
make a regular puff pastry belt this time
when the second belt is caramelized
I cut off the excess to have a regular edge
I cut all around
I can put it with the other crown
I carry on my recipe with the light almond cream with these ingredients
340g of almond milk
60 g of egg yolks
40 g of sugar
30 g of cornstarch
35 g of butter
90 g of 30% heavy cream
to make the almond light cream, I first make a custard
in which i'll add the whipped cream once it's cold
I pour the milk in the pot
and I bring it to a simmer
while it's heating up, I drop the egg yolks in a bowl
with sugar
and I whisk
when it's creamy
I add the cornstarch
and I wait of my milk to simmer
when the milk is rady
I pour half of the milk on the mix
and I pour it back in the pot
I bake the cream until it boils and 2 min more after boiling whisking continously
when it's boiled for 2 mins
I add the butter
when it's combined I drop the custard on a baking mat covered with cling film
I fold it over
I put it in the fridge as well as my cream
when the custard is cold, I can finish the almond light cream
I whisk the cream until I get a whipped cream
when it's whipped I drop it in a bowl
I put the cold custard in my mixer
and I soften it with the whisk
when it's soft I add the whipped cream
first a spoon and I fold gently
and I finish with the rest
once it's combined I pour it in a piping bag
and carry on with the assembly
I fit the piping bag with a round tip of 11
once my puff pastry belts and the light almond cream are done
I can start the assembly and decorate it with these last elements
some sugar pearls, you can find the tutorial on my channel, I pur the link in description box
40 g of almond that I raosted 5-6 min at 160°C
15g of icing sugar
I first put roasted almonds in between the puff pastry belts
I forgot to tell you but I did another big puff pastry belt
because I found the first one to baked
I let it too long in the oven and I was not happy with it
when the almonds are set I pipe the cream
all inside
generously
then pipe little balls of cream
then I sprinkle some almonds with icing sugar
with the rest of cream, I stick my sugar candies
dont' put too much
the recipe of my 2019 king's cake is now done
don't do like me, do not forget to put a charm
I hope you enjoyed this new tutorial and learnt new technics
namely the puff pastry belt
if it's the case, do not hesitate to like the video, to share it around you
to leave comments and to keep on subscribing to my channel
see you very very soon for a new video CIAO !
-------------------------------------------
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【MUKBANG】 Musshu Fujiwara's Ashiya Curry [Sweet, Normal, Spicy] 3 Colors Of Curry [7000kcal][CC] - Duration: 4:50.
Hello its Kinoshita Yuka (Eng subs by ~Aphexx~)
so today tadaa! I've got 'Ashiya Curry' from ' mushu fujiwara
I've received these from a viewer TYVM
they look so tasty
I've got spicy, regular and sweet versions which I'll be eating
they look like they'll taste very authentic
world renown 3 star chef 'mushu fujiwara' combined the tastes from around
the world to create new taste sensations and further evolve the flavors
the chef is confident that the curry you are about to serve is of the utmost premium quality even at home
lets get eatin
tadaa we have the spicy regular and sweet lined up here and this a brown rice flake salad
3 flavors to experience. this definitely going to be yummy
itadakimasu lets start off with the sweet curry
just look at how much meat is in here
its sweet but has a lot of depth its so yummy. time for some salad
its a sesame oil dressing
the flakes are so crisp and yummy
I love the mouthfeel of the rest of the veggies like the lettuce
the fat that is on the meat is so soft and tender its been simmered for such a long time and its so yummy
from this point onward is the regular flavored curry
its not overly sweet and just the right amount of spice I love the aroma of this curry
now its time for the spicy curry how spicy can it be?
too spicy is.... probably too spicy.....
the color is very similar to the sweet version but the spicy version is totally different
spice....
its spicy but very delish I think the spicy one is the tastiest one
its got a hint of sweetness with plenty of flavor
the color was so different I was totally expecting it to be super spicy but its not.... its super delish
respect to mushu fujiwara
last mouthful itadakimasu
gochisosamadeshita the curry sent to me by a viewer was so yummy
its so tough to say the full name of the curry
.... really tough to say these words
it was way yummier than I even imagined it had a lot of depth of flavor and was made so well
my fave has to be the spicier one it was spicy but had so much flavor packed in
there was even a hint of sweetness to it as well... it was truly delish
it was probably due to the fact that they incorporated so many ingredients into the curry
it was all so yummy won't you all please give it a try as well as always if you liked this video please hit the like and
subscribe buttons BAI BAI
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