creams

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the ingredients for homemade pastry cream in a bowl

John X2

9.4K views · 125 reactions | Creamy Chocolate Filling - Truffled Belgian chocolate cream for cakes and tart | Creamy Chocolate Filling - Truffled Belgian chocolate cream for cakes and tarts .. 🔴 INGREDIENTS: . ➡️1 Carton of condensed milk (395g) ➡️5 tablespoons... | By Good Cooking Family | Wonderful Chocolate Cream people. Look at the brilliance of this Belgian cream here. It's simply spectacular, too creamy, perfect for your cakes, desserts and much more and the best bit. It yields a lot. Come and learn. In the pan with the heat still off. I'm going to add a 395 gram carton of condensed milk. I'll also add my chocolate powder. That's five tablespoons of 50% cocoa powder and I'll mix it in. Here I have 400 milliliters of milk and I'm going to mix in my cornstarch. That's two tablespoons of starch plus that mother's spoon and I'm going to dilute it here so that it's much easier and the any lumps afterwards in our filling and now I'm going to add it in in that little mixture we made up condensed milk and chocolate that way you won't have any lumps in your filling mix these two together very well now and now I'm going to put in a 200 gram carton of heavy cream to give it that balance so it doesn't get too sweet at the end but keep an eye on it because it's not over yet. We still have two ingredients to add here but that's at the end of this preparation. Now, we're going to turn on the heat and let it cook until it reaches the point. I'm about to show you. That's it. It's reached the point we want. I throw it in like this. It's very creamy. You'll see that there are a few pellets here, you see but we're stirring with starch so it's normal for it to be like this and all once it's boiled once it's full bodied, we let it cook for three minutes or so to completely remove the starch flavor. Now, I'm going to add my vanilla essence here, the amount is to taste and I'm also going to add my chocolate. Here, I have 200 grams of semi-sweet chocolate. But it can also be milk if you prefer. I'll mix it in. You'll see that it melts. My heat is already off and once it's melted, I'm going to beat it like this. Look, very well here with the whisk and all of these little balls will dissolve. Now, I'm going to transfer all this cream here to a serving dish because we're going to let it cool down completely. If you want, you can put it in the fridge but here, I'm going to leave it out of the fridge to show you how it looks. I'll put some plastic wrap over it and let it rest. Once it's chilled, look how beautiful this Belgian chocolate cream is. Now, I'll show you their texture. Look at this people. Look how creamy it is and I haven't even woken up yet because you have to do it like this. You have to wake up. Stir it a lot and look people at the texture it gets here. You can make it easily. Even this one, it's going into a cake. So, yes, you can use it for a layer cake. It's wonderful. Make it and let me know you'll love this tip.

a woman holding a large chocolate cake on a white plate with a video player in the background

Chocolate Fudge Icing

4.4K views · 6.5K reactions | Legit Stable Chocolate Fudge Icing! 🤎🍫 #fyp #baking #foodie #recipe #cravings #chocolatefudge | Devi Gia

a person is using a whisk to mix ingredients in a bowl on the stove

2K views · 3.6K reactions | Perfect Recipe for Caramel filling! 💛🤎 #fyp #baking #foodie #cravings #caramel | Devi Gia

three eggs are in a bowl with flour on the bottom and one is broken into pieces

83K views · 1K reactions | How to make Smooth Yema frosting Ingredients 5 egg yolks 2 Tbsp cornstarch 3/4 cup evap milk 1 big can condensed milk 1/4 cup butter 1 tsp vanilla... | By Cakes by One's Gateau | Hi kapatid. This time we will make yema prosting. This recipe can be made into eight by three cakes, with filling and cover. So this is just my version. In one more sauce that I will cook if you notice that it is already on the stove but it's fire is not yet on. So I combined egg yolk and constarch first, mixed well there should be no whole constarch left. When your egg yolk is smooth I put another one and condense. Just mixing that up again then turning the stove on low heat only. I will continuously mix until I can reach her depth. This is what she looks like. She's got a whole thing when it's like that I'm turning the stove off. I will put butter and vanilla and of course to make the yema prosting smooth. That's all gone. As the butter melts your beat continuously as I do. You will disappear completely and be smooth like this. You can transfer that to another ball or you can also directly to the one that was cooked. King wrap will cover the plastic itself that is on the prosting. To avoid sweating. I'll chill that in the fridge for an hour or so before putting it on the cake. In this recipe I used eight by three vanilla chipon cake its peeling is not thin and the cover is just enough there is something left and there is also a side dish for packing for those who are waiting for that I hope our video today will help you again until Again siblings, thank you for watching, ba-bye

a bowl filled with batter and chocolate chips on top of a counter next to a spatula

Chocolate Cremeux Recipe

511K views · 5.4K reactions | Chocolate Cremeux Recipe | Matt Adlard

a bowl filled with liquid sitting on top of a stove next to a wooden spoon

Gluten Free Recipes Easy

1.3M views · 23K reactions | The best delicacy prepared at home, don't buy it on the street anymore. | The best delicacy prepared at home, don't buy it on the street anymore. | By Remedies and Recipes TV | The best homemade milk caramel, no more buying it on the street. It's better to make it at home and with just three ingredients, I will show you step by step how to prepare it. Welcome to Remedio Why Recipes. Let's begin. In a medium pot, we add 3/ 4 cup of white sugar. If you don't have white sugar, you can add brown sugar. I'll leave that up to you. On medium heat, we stir constantly until it completely melts. Before I forget, I'd like to know which country you're watching this recipe from. So, I can give you a shout in the next video. Guys, it's very important to stir continuously as it can stick and burn. Once it has fully melted, we lower the heat to a minimum. Now, we add two tablespoons of butter. If you don't have butter, you can add margarine. I'll leave that up to you. We keep stirring constantly until it melts. Once it has melted, we continue stirring until the bubbles disappear. Remember, this step is on low heat otherwise will end up ruining the entire recipe. If you've made it this far, common I love milk caramel. So I know you're enjoying today's recipe. Once the bubbles have completely gone down, we will add one can of sweetened condensed milk. This equals 14 ounces. We raise the heat to medium and stir constantly. As we stir, the mixture will start to change colour. This step doesn't take long. For me, it took about five to 8 minutes. When it starts to boil, it means we're almost done. Stir for about another minute and our milk caramel also known as dulce the leche will be ready. Before I forget, I want to give a shout out to Yolanda Lala Bball from Washington DC and barber baker from Ohio, USA. Thank you for always sharing and commenting on our recipes. We turn off the heat and remove the pot. In a large pan or pot, we add enough water. We place the entire pot where we prepared our milk caramel. We stir constantly. This is to cool it down quickly. Remember, this step is done without heat. As we only need cold water to cool down our milk caramel or dulce the leche. As we continue stirring, it will begin to thicken. Once it's ready, we remove it and serve it on a small plate. Look how delicious it turned out. You can pair it with whatever you like. Dolce the leche or milk caramel is a traditional dessert in Latin American countries. It's thick and has a texture similar to custard. It's a kind of caramelized milk and is used to compliment other desserts like cakes, pancakes, ice creams, etcetera. If you've made it this far, let me know how you like this recipe and what score you would give it from one to ten.

someone is using a yellow strainer to stir the pan on top of the stove

Lemon Dessert Recipes

Mousse Recipes

Whisks

Creamy Desserts

506 reactions · 4 comments | The Lemon Mousse Fluffy, Citrusy and Delicious Ingredients: 80 ml lemon juice (about 2 small lemons) 190 ml whipping cream (3/4 cup)- regular or plant based 70 g sugar (1/3 cup) 20 g cornstarch (2 tbsp) Instructions: 1. Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture. 2. In a small saucepan, whisk together the lemon lemon juice, sugar, and cornstarch until well combined and smooth. 3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency. 4. Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold. 5. In a large bowl, whip the cream until peaks form. 6. Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks. 7. Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth. 8. Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse. This recipe is definitely a saver. Don't forget to Save for later and Share with your besties. . . Credit @giuliardii 💐💐💐 . . . . . . . . . . . . . . . . . . . #its9jascakes #lemonmousse #mousse #lemondessert #easyrecipes #quickrecipes #snack #dessertlover #christmasdessert #christmas2024 | Tomiwa Sekoni