Category: Recipe

Eclairs are a great French dessert, made from choux pastry, filled with cream and then topped usually with fondant icing. For topping there are many variations, but making a simple and quick chocolate ganache seemed just perfect for me. Eclairs are a true delight and worth all the effort involved.

Video has been uploaded by Home Cooking Adventure on Youtube

<strong>Ingredients</strong>

Makes 10-12 eclairs

For the choux pastry
1 cup (125 g) flour
3.5 oz (100 ml) milk
3.5 oz (100 ml) water
2 tsp (10 g) sugar
1/2 tsp salt
5 1/2 tbsp (80g) unsalted butter
4 eggs

<strong>Vanilla Pastry Cream</strong>
2 cups (480 ml) milk
2 tsp vanilla extract
4 egg yolks
1/3 cup (70g) sugar
1/3 cup (40g) cornstarch
1 tbsp (15g) unsalted butter

<strong>Chocolate Glaze</strong>
7 oz (200 g) chocolate (55-70 cocoa), cut in smaller pieces
2/3 cup (155 ml) whipping cream

1. First prepare the pastry cream to have it ready by the time the eclairs are baked.

2. Whisk the egg yolks with sugar until slightly pale.

3. Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg
yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over
heat to cook all the cornstarch. Add vanilla extract.

4. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Set aside until ready to use.

5. Preheat oven to 350F (180C).

6. Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.

7. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it
pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

8. Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the
butter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds it’s shape.

9. Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a
parchment paper lined baking sheet.

10. Dust with powder sugar and bake for about 40 minutes. After the first 10 minutes, open the oven door slightly, about 1/8 inch (2
-3 mm), to let the steam escape. Bake for the rest of 30 minutes with the oven door slightly ajar, until golden. (Use a wooden spoon
to keep the oven door ajar)

11. Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack. Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip.

12. Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip.

13. Fill the cooled eclairs by piping cream into the holes.

14. Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.

15. Dip the tops of the eclairs into the chocolate and allow to set. You won’t need all the chocolate but needs to be more to be able
to dip them well.

16. Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight.

Do you like ice cream? Caramel ice cream, that will make your mouth wet. Here, we are sharing you a recipe of Caramel Twix Ice Cream.

Put 600 ml of whipping cream, pure cream, thicken cream. Now stir and add a can of sweetened condensed milk, it’s about 395 grams. Add 2 teaspoon of vanilla extract. Now mix it up together and add 1/2 cup of caramel sauce or syrup and mix it. Add 1/2 cup of small diced Twix chocolate. Mix it and add it in the container, put the lid on and put it inside the freeze overnight for the best result. Now, you are ready to eat Caramel Twix Ice Cream.

<strong>For detail instruction just watch the below video.</strong>

<strong><em>Video uploaded by SimpleCookingChannel on Youtube</em></strong>

Dominique Ansel has really been the driving force behind so many food trends including pioneering the croissant donut hybrid the krona and now he’s feeling that question that we all pondered, Why can’t you have your milk and cookies at the same time. Well, now you can. I need the trend the latest food crazes the hottest hybrid and the most amazing culinary creations and show you how to recreate them at home.

Dominique Ansel, maker of the Cronut, intrigued Americans with his latest creation: the Cookie Shot, a chocolate chip cookie cup filled with vanilla milk. While the Cookie Shot is only available at his New York City bakery, we’ve hacked the concept so you can sip out of and chomp on the edible cookie cups at home.

<strong>Ingredients: </strong>
-Start making the Dough and creaming together with shortening both of our sugars. This recipe really created a hybrid of sorts we combined classic chocolate chip cookie recipe with shortbread recipe that’s just gonna help these cookies to keep the form of the shot glass and we bake them.
-Just add 1/2 cup of light brown sugar.
-1/3 of regular granulated white sugar. (and stir together until it’s nice and combined.)
-Add 1 large egg yolk.
-2 tsp. Vanilla extract and stir together.
-2 cups all-purpose floor, 1/2 tsp. salt. (Stir it until crumbly)
-1 cup mini chocolate chips.

Put your dough in the small shot cups and keep pushing the dough in the corner. Put it on the refrigerator for 30 min until it set and baked them at 350 degrees for about 20 minutes.

<strong>Watch video for rest of the process:</strong>

Video uploaded by POPSUGAR Girls’ Guide on Youtube

Many people want to cook, but they do not know how to cook or how to start with? Cooking was never simple to some person. Some person do want to learn to cook, but other person knows how to cook. However, they do not want to cook. If you are interested on cooking Fried Potato Balls, below video will teach you in very simple steps. This video is for beginners to make this recipe at home.

Let’s get started:
First put potatoes in water and boil them until it gets soft, or check after 30 minutes, if they are cooked or not. You can check with knife or fork whether the potatoes are soft or not. Once it has been cooked finely drain the water and let it become cool.
Now peel the potatoes once it is cool down and chopped the potatoes in diced and put it on the bowl.
Add softened butter on it, pinch of salt and pepper for the taste.
Crush the potatoes and mix with a fork.
Add two egg yolks (yellow part only) and mix again.
Now cover the bowl with the lid and let it cool at least 2 hours in the refrigerator.
After that, take a teaspoon of potato dough and make a ball shape with your hands and cover with the floor. Once it got covered with the floor put it on the beaten egg, with a pinch of salt.
And put it on the breadcrumbs and give it a round shape using your hand. Use this process until you finish your potato mix.
Heat the oil for the deep fried. Once the oil has been heat up, start putting potato balls one by one.
When it becomes golden brown, remove from the oil and leave on towel paper before eating so that all the oil will be soaked by towel paper.

Ingredients for about 20 balls:
– 2 medium potatoes.
– 3.5 oz Softened Butter.
– 2 egg Yolks
– Flour, egg and breadcrumbs to bread them.
– Olive oil.

<strong>Watch below video for Step by Step instructions:</strong>

Dominique Ansel has really been the driving force behind so many food trends including pioneering the croissant donut hybrid the krona and now he’s feeling that question that we all pondered, Why can’t you have your milk and cookies at the same time. Well, now you can. I need the trend the latest food crazes the hottest hybrid and the most amazing culinary creations and show you how to recreate them at home.

Dominique Ansel, maker of the Cronut, intrigued Americans with his latest creation: the Cookie Shot, a chocolate chip cookie cup filled with vanilla milk. While the Cookie Shot is only available at his New York City bakery, we’ve hacked the concept so you can sip out of and chomp on the edible cookie cups at home.

<strong>Ingredients: </strong>
-Start making the Dough and creaming together with shortening both of our sugars. This recipe really created a hybrid of sorts we combined classic chocolate chip cookie recipe with shortbread recipe that’s just gonna help these cookies to keep the form of the shot glass and we bake them.
-Just add 1/2 cup of light brown sugar.
-1/3 of regular granulated white sugar. (and stir together until it’s nice and combined.)
-Add 1 large egg yolk.
-2 tsp. Vanilla extract and stir together.
-2 cups all-purpose floor, 1/2 tsp. salt. (Stir it until crumbly)
-1 cup mini chocolate chips.

Put your dough in the small shot cups and keep pushing the dough in the corner. Put it on the refrigerator for 30 min until it set and baked them at 350 degrees for about 20 minutes.

Watch video for rest of the process:

Video uploaded by POPSUGAR Girls’ Guide on Youtube

Many people want to cook, but they do not know how to cook or how to start with? Cooking was never simple to some person. Some person do want to learn to cook, but other person knows how to cook. However, they do not want to cook. If you are interested on cooking Fried Potato Balls, below video will teach you in very simple steps. This video is for beginners to make this recipe at home.

Let’s get started:
First put potatoes in water and boil them until it gets soft, or check after 30 minutes, if they are cooked or not. You can check with knife or fork whether the potatoes are soft or not. Once it has been cooked finely drain the water and let it become cool.
Now peel the potatoes once it is cool down and chopped the potatoes in diced and put it on the bowl.
Add softened butter on it, pinch of salt and pepper for the taste.
Crush the potatoes and mix with a fork.
Add two egg yolks (yellow part only) and mix again.
Now cover the bowl with the lid and let it cool at least 2 hours in the refrigerator.
After that, take a teaspoon of potato dough and make a ball shape with your hands and cover with the floor. Once it got covered with the floor put it on the beaten egg, with a pinch of salt.
And put it on the breadcrumbs and give it a round shape using your hand. Use this process until you finish your potato mix.
Heat the oil for the deep fried. Once the oil has been heat up, start putting potato balls one by one.
When it becomes golden brown, remove from the oil and leave on towel paper before eating so that all the oil will be soaked by towel paper.

Ingredients for about 20 balls:
– 2 medium potatoes.
– 3.5 oz Softened Butter.
– 2 egg Yolks
– Flour, egg and breadcrumbs to bread them.
– Olive oil.

<strong>Watch below video for Step by Step instructions:</strong>