0:59
Indulge in the artistry of @l.architecte.patissier with these exquisite pains suisses, generously filled with dark chocolate cream and crunchy pecan nuts. Each bite is a testament to the meticulous layering and lamination techniques that define exceptional viennoiseries. Lots of love to everyone! 😊 Thank you for your amazing talent @l.architecte.patissier #PainsSuisse #Viennoiseries #Chocolate #PecanNuts #Layering #Lamination #CroissantDough #Croissants #PastryArt #PastryChef #Architect ...
1:08
Easy Cookie Recipe
Ingredients 1 1/4 cups flour 1/2 tsp baking soda 1/2 cup granulated sugar 3/4 soft light brown sugar 1/2 tsp salt (+flakey salt for the end) 1/2 cup of melted unsalted butter 1 egg 1 tsp vanilla extract Chocolate chips (milk & dark) Instructions: 1. Whisk sugars salt and butter together. Then add vanilla and egg. 2. Fold in flour and baking soda with a spoon. Then add chocolate chips. Place in the fridge for 40 mins-1 hour 3. Form into balls and freeze tray until ready to bake. (At least an hour) 4. Preheat oven to 360F. Bake for 8-10 mins then let rest for 20 mins.
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1:17
Best Cinnamon role recipe 🧁✨
Ingredients For the dough: ¾ cup warm milk 2 ¼ teaspoons quick rise or active yeast 1/4-ounce package yeast ¼ cup granulated sugar ¼ cup butter melted 1 egg 2 ¾ cups all-purpose flour plus more if needed 1/2 teaspoon salt For the filling: 1 cup brown sugar light or dark 2 tablespoons ground cinnamon ½ cup butter softened or almost melted 1 cup heavy cream DO NOT MIX INTO FILLING For the cream cheese frosting: 4 oz cream cheese softened 4 tablespoons butter softened 1 cup powdered sugar 1 teaspoon vanilla extract
0:35
Salted Caramel Sauce
15min · 20 servings Ingredients: • 1 cup sugar • ½ cup water • 1 stick butter, cubed, at room temperature • ½ cup heavy cream, at room temperature • 1 teaspoon kosher salt Directions: • Whisk sugar and water together in a deep saucepot over medium high heat. Simmer, stirring occasionally, until sugar is dissolved. Continue to simmer without stirring until mixture is a deep caramel color, swirling pot to maintain even caramelization as needed. • Remove from heat and vigorously whisk in butter. Once incorporated, add heavy cream and whisk to combine. Add salt and whisk once more. Set aside to cool, then transfer to a resealable container and refrigerate.
Eitan Bernath
