Post has shared content

Post has shared content

Post has shared content

Post has shared content

Post has shared content

Post has shared content

Post has shared content
Chocolate-Stuffed Churro Donuts

INGREDIENTS

¼ cup butter, cubed
2 tablespoons brown sugar
½ teaspoon salt
1 cup water
1 cup flour
1 teaspoon vanilla
3-4 eggs
½ cup chocolate chips
Oil for frying
Cinnamon sugar
Equipment
Piping bag with a large star tip
Nonstick baking sheet

PREPARATION

1. In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
2. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
3. Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
4. Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
5. Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
6. On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
7. Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
8. Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
9. Heat oil in a deep pot to 350˚F/175˚C.
10. Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
11. Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
12. Drain on a paper towel before rolling in cinnamon sugar.
13. Enjoy!
via: http://bzfd.it/2iFKNFD
Animated Photo

Post has shared content
PhotoPhotoPhotoPhotoPhoto
2/14/17
9 Photos - View album

Post has shared content
Cool.....👍👍👍👍👍
Animated Photo

Post has shared content
Baileys Ice Cream Cake

Ingredients:
300g chocolate digestive biscuits
40g melted unsalted butter
750ml double cream
1 heaped tsp vanilla paste
120ml liquid glucose
50ml baileys
2-3 tbsp berry compote or jam
100g dark cherries, frozen is fine
100g dark chocolate, melted

Steps:
Oil a loaf tin, 2 or 3 pound would be fine, and line with cling film.
Blitz all the biscuits, except 2, into fine crumbs in a food processor.
Add in the melted butter.
Once well combined, scrape into the lined loaf tin and spread evenly.
Place in the freezer whilst you make the ice cream.
Start by whipping the double cream into soft peaks. At this stage, add in the vanilla paste, liquid glucose and Baileys Original and whip until it forms firm peaks and looks silky.
The ice cream is piped so you’ll need a star nozzle and a piping bag.
With the back of a spoon, lightly cover the inside of the piping bag with some of the berry compote and then spoon in the ice cream mixture.
Pipe lines of the mixture lengthways on top of the biscuit base.
Place in the freezer for 30 minutes to harden up before piping the rest.
Meanwhile, cover the cherries in the melted chocolate and break up the remaining biscuits.
Pipe another layer of the ice cream on top of the semi-set layer but widthways this time.
You want to place the cherries and biscuit pieces in the ice cream as you wish, making sure you use them all, and push the cherries down slightly.
Repeat the process of lining the piping bag, and pipe the same 2 sets of lines again, so the top is widthways lines.
Finish the top of the ice cream by drizzling over the remaining melted chocolate.
Set in the freezer for at least 3 hours.
via: Tastemade UK
Animated Photo
Wait while more posts are being loaded