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https://www.youtube.com/watch?v=H42zSpRt1G8
Ricotta brûlée
Ricotta 450g
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Notez la recette :
(Il n'y a pas encore de vote)
Infos pratiques :
Type de plat :
dessert
Préparation :
+/- 30 min
Saison idéale :
hiver
Difficulté :
moyen
Pour :
4 personnes
(0 votes)
Ingrédients
30g Jaune d’œuf
55g Sucre
3g de vanille liquide
Jus de citron
360g de spéculoos
Progression
1. Préparer le sablé de base en mélangeant le beurre mou avec le spéculoos.
2. Étaler sur une plaque la pâte obtenue et la mettre 1h au congélateur. La
détailler en disques à l’aide de 8 cercles de 6cm de diamètre et de 4cm de hauteur.
En laissant la pâte dans les cercles, déposer ceux-ci sur une autre plaque et faire
cuire au four ventilé à 180°C pendant 8 minutes. Laisser refroidir. Tapisser la
préparation dans des cercles (0.5cm) et passer au four à 180°C quelques minutes.
3. Pendant ce temps-là, mixer les ingrédient de l’appareil (jaune d’œuf, sucre,
vanille, ricotta, crème fraîche, jus de citron) à l’aider d’un mixer girafe. Verser ce
dernier à ras bord dans les cercles contenant le sablé, y verser l’appareil à ras bord
et cuire le tout au four à 95°C pendant 45 minutes. Laisser refroidir.
4. Au moment de servir, faire brûler avec du sucre cassonade
TRADUCCION:
Ricotta quemada
Ricotta 450g
anteriorsiguienteanteriorsiguiente
Tenga en cuenta la receta:
(Todavía no hay voto)
Información práctica:
Tipo de plato:
postre
Preparación:
+/- 30 min.
Temporada ideal:
invierno
Dificultad:
media
Para:
4 personas
(0 votos)
ingredientes
30 g de yema de huevo
55 g de azúcar
3 g de vainilla líquida
64 g de crema fresca
Zumo de limón
90 g de mantequilla blanda
360 g de speculoos
progresión
1. Prepare la torta dulce mezclando la mantequilla suave con los speculoos.
2. Extienda la masa en un plato y póngala en el congelador durante 1 hora. El
detalle en discos utilizando 8 círculos de 6cm de diámetro y 4cm de
altura. Dejando la masa en los círculos, coloque la masa en otro plato y hornee en
un horno ventilado a 180 ° C durante 8 minutos. Dejar enfriar. Forre la preparación
en círculos (0,5 cm) y hornee a 180 ° C durante unos minutos.
3. Durante este tiempo, mezcle los ingredientes del dispositivo (yema de
huevo, azúcar, vainilla, ricotta, crema fresca, jugo de limón) para ayudar a un
mezclador de jirafas. Viértalo hasta el borde en los círculos que contienen el pan
dulce, vierta el aparato hasta el borde y cocine en el horno a 95 ° C durante 45
minutos. Dejar enfriar.
4. Al servir, quemar con azúcar moreno
VER: https://youtu.be/NV3m72XVON8
Spéculoos
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acreditada.
Este aviso fue puesto el 17 de diciembre de 2012.
Spéculoos es una especie de galleta navideña muy tradicional en Bélgica, en Holanda (donde
recibe el nombre de speculaas), así como en la cocina de Westfalia y Renania (Alemania)
(donde se conoce como Spekulatius), y en el norte de Francia (Flandes francés). La principal
característica de estas galletas servidas en los mercados de Navidad es que suelen tener
formas o motivos que evocan la historia navideña de Nicolás de Bari.
La masa de las Speculaas crece muy poco, porque sólo contiene un poco de levadura química,
por lo que tienen una estructura compacta. Las galletas se hacen mezclando mantequilla con
una combinación típica de especias y azúcar moreno, y añadiendo después a la mezcla
la harina y la levadura química. Es importante, al hacer la masa, que la temperatura de la misma
no se eleve demasiado rápido. Generalmente se deja reposar una noche en un ambiente frío,
para que el sabor de las especias impregne toda la masa. A continuación se le da la forma
deseada con moldes tradicionales y se hornea.
Las especias que se usan para hacer las speculaas son la principal característica distintiva de
estas galletas. Se trata de una mezcla de canela (8 partes), nuez
moscada (2), clavo (2), jengibre en polvo (1), cardamomo (1) y pimienta blanca (1).
Costumbres[editar]
Es uno de los dulces que acompañan los centros de mesa navideños de los países del norte de
Europa.
Véase también[editar]
Mercado navideño: En los mercados alemanes se sirve generalmente
con Glühwein (especie de ponche especiado de vino) o Feuerzangenbowle.
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Crème Brûlée - Very popular Crème Brûlée recipe -
6.278 visualizaciones•Publicado el 3 dic. 2018
107
COMPARTIR
GUARDAR
Cookery Method
4,02 mil suscriptores
RECIPE
7 egg yolks
85g caster sugar
1/2 vanilla stick
500g fresh cream
Mix 7 egg yolks and 85g caster sugar. Try not to make too many bubbles.
Put the slit in the vanilla and cut the seeds.
Warm fresh cream and half vanilla stick in a pot to 68℃.
Mix together little by little. Again, try not to make too many bubbles.
Refrigerate for 3 hours, then pour through a strainer.
Pour into a container on a tray filled with hot water. Bake in the oven for 25
min.
After baking, tap the container and check it doesn’t shake a lot.
At our restaurant, we bake at 95℃ with 30% steam. For home cooking bake at
100℃ with plenty of water in the tray.
We are sharing some of our original recipes from KAZUYA restaurant in this
channel.
KAZUYA restaurant, where New Zealand finest ingredients meet Japanese
cookery mastery. Visit KAZUYA for unique fine dining experience.
VER: https://www.youtube.com/watch?v=yYxo32NXrzg
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Foolproof
Cracklin’ Crème
Brûlée
Estimated time: About 4 hr
Hey,
Joule here.
Learn more
Save
Print
Edit
490
SEE THE RECIPE
19
SEE THE RECIPE
Ingredients
Edit Scale & Units
160 g
Egg yolk
, about 11 yolks
90 g
Sugar
3g
Salt
600 g
Heavy cream
Equipment
Sous vide setup
Tea strainer or other fine-mesh strainer (optional)
Wide-mouth canning jars
Blowtorch
Timing
About 4 hr
Yield
5 to 6 servings
1
Heat Joule to 176 °F / 80 °C
Tip
Show More
2
Combine yolks, sugar, and salt
160 g
Egg yolk
90 g
Sugar
, granulated
3g
Salt
Heavy cream
NOTE: We’ve tested this recipe about one billion times and have
found that, with sous vide, you actually don’t need to preheat the
cream to get a perfect, smooth-and-silky result. We recommend
skipping this step, but if you like to do things the old-school way, by
all means, carry on.
A sturdier bowl
When you’re tempering liquids together in a bowl, it helps to make
a sturdy foundation for the bowl so it doesn’t wiggle around while
you’re holding a pot of hot liquids above it.
Here’s the technique: Dampen a kitchen towel. Twist the ends of the
towel and make a circle on the table that’s big enough to hold your
bowl. Place the bowl inside the circle.
Show More
5
Strain; rest
Cast 150 g of mixture into each jar, pouring in a slow, low, steady
stream. Pouring too quickly or from too high above the jar will cause
bubbles to form on the surface of the custard.
Tip
Got bubbles?
If bubbles form on the surface of the custard as you pour, lightly
flash the top with a blowtorch to remove them. Remember to do
this quickly, using a pulsing action. You can easily cook the eggs on
the surface if you torch too long.
Show More
7
Close jars until “fingertip tight”
Place the lid on the jar. Twist the lid until “fingertip tight,” meaning
just barely closed and still possible to open with your fingertips.
To close the jars fingertip tight, place the lid on top of the jar, then
twist the band to tighten using just your fingertips. When you begin
to feel resistance, twist once in the opposite direction, then once
more in the original direction to tighten.
Closing the jars until fingertip tight means that air will be able to
escape from the jars when you submerge them in water. If you close
them too tightly, the trapped air will press against the glass and
could crack or break your jars.
8
Cook
Place jars carefully into the sous vide water bath and cook for one
hour.
9
Cool; transfer to ice bath
Prepare an ice bath. Once jars are cool to the touch, transfer to ice
bath to chill.
When the jars are good and cold, go ahead and tighten the lids.
They will last up to a week, sealed, in the refrigerator.
10
Brûler that crème
-
Sugar
, granulated
, as needed
There isn’t just one correct way to create a crackly top layer of
caramelized sugar on your crème brûlée—different chefs use
different sugars, torches, and techniques. Use the steps below to
get started, and then customize your approach depending on your
tools and preferences.
Remove the lid from the jar. If condensation has pooled on the
surface of the custard, gently dab with the corner of a paper towel
to remove.
Using a small sieve or your fingers, dust a layer of sugar over the
surface of the custard. The more sugar you use, the more crunchy
and caramelized your top layer will be.
11
Eat it.
Dang.
VER: https://www.youtube.com/watch?v=FaZQ-fqt_MY
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Creme Brulee
Home
Recipes
Creme Brulee
Recipe
PREPARATION minutes
SERVINGSServes 4
EPISODE11
PRINT RECIPE
422,282
Ingredients
3 Egg Yolks
1 tsp Vanilla
Preparation
1) Preheat oven to 300 degrees.
2) In a small saucepan on low heat, slowly heat the cream to a simmer but not
boiling.
3) Meanwhile, in a bowl, with an electric mixer, whisk together the sugar, egg
yolks, and vanilla. Slowly add the cream to the egg mixture on low speed
making sure you don’t curdle the eggs. Add salt & orange zest and whisk to
combine.
4) Divide batter into 6 1-inch deep ramekins and place them into a deep
roasting pan.
5) Pour boiling water into the pan, just enough to come up half way on the
ramekins. Bake for 35-45 minutes (custard should be set when gently shaken).
6) Remove custards from water bath and let cool at room temperature for
about 30 minutes, then set them in the fridge for a minimum of 3 hours. (for
best results, make these the night before you want to eat them)
7) When ready to serve, let them come to room temperature for 10 minutes,
top each one with 1 tablespoon of granulated sugar. With a small kitchen blow
torch, heat the top of each custard until the sugar caramelizes evenly, but
does not burn. (Keep your eye on it, because it happens very quickly, and the
sugar will burn very quickly.
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Recipes
Recipe
PREPARATION5 minutes
SERVINGSServes 4
EPISODE580
PRINT RECIPE
157,657
Ingredients
1/2 cup Heavy Cream, lightly whipped
4) Divide the berry mixture evenly between four 6oz ramekins, then divide the
cream mixture evenly into the ramekins on top of the berry mixture, making
sure to smooth the top.
5) Sprinkle about a Tbsp of sugar on top of each ramekin and either using a
small blow torch or popping them under the broiler, caramelize the sugar until
it's golden brown and bubbly.
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Recipes
Recipe
PREPARATION8 hours 15 minutes
SERVINGSServes 4
EPISODE991
PRINT RECIPE
114,319
Ingredients
4 Egg Yolks
1 tsp Vanilla
Preparation
1) Preheat oven to 300 degrees F.
2) In a small saucepan on low heat, slowly heat the cream and pumpkin pie
spice to a simmer but not boiling.
3) Meanwhile, in a bowl, with an electric mixer, whisk together the sugar, egg
yolks, and vanilla, mix in the pumpkin puree and set aside.
4) Slowly add the cream to the egg mixture on low speed making sure you
don’t curdle the eggs, stir in the salt and then strain the mixture through a
sieve to make sure you don’t have any curled eggs or shells.
5) Divide the batter into 4 (6oz) ramekins and place them into a deep roasting
pan.
6) Pour boiling water into the pan around the ramekins, just enough to come
halfway up the ramekins. Bake for 35-45 minutes (custard should be set when
gently shaken).
7) Remove custards from water bath and let cool at room temperature for
about 30 minutes, then set them in the fridge for a minimum of 3 hours but it’s
best to leave them overnight.
7) When ready to serve, top each one with 1 tablespoon of granulated sugar
and with a small kitchen blowtorch, heat the top of each custard until the
sugar caramelizes evenly, but does not burn. If you don’t have a blowtorch,
pop them under the broiler but make sure that the inside of the custard
doesn’t heat up as well.
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Crème Brûlée
198
COMPARTIR
GUARDAR
Yummyyy y
INGREDIENTS:-
5 eggyolks
5 tbsp sugar
Instructions:-
2: Getting water in the mix will ruin the texture, giving it a pebbled
surface and soggy interior. Avoid this problem by adding just
enough water in the baking tray, to come half way up to the
outsides of ramekins.
3: Don't use whole egg. Whole egg will give you the consistency of
flan and not the Crème Brûlée.
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11
0
COMPARTIR
GUARDAR
Alice Cheng
532 suscriptores
Ingredients:
crust
5tbsp butter
1bag gram cracker
cheese cake
3 eggs
1.5cup sugar
brulee
3tbsp sugar
steps:
combine cheeses
add sugar
add eggs
scrape bottom
refrigerate overnight
VOILA
VER: https://www.youtube.com/watch?v=cdQEnoRPHwA
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179
COMPARTIR
GUARDAR
Adam Ragusea
1 egg yolk
1 tablespoon sugar
1 teaspoon vanilla
enough heavy cream to give you 1/2 cup liquid total (about 1/3 cup)
additional sugar
Mix egg yolk and sugar with a fork until smooth. Mix in the vanilla,
then the cream. Pour into a 5 oz ramekin, bake at 250 F until
consistency seems slightly gelatinous when tapped, about a 45
minutes. Cool and then chill.
For the topping, combine a tablespoon of sugar (per custard) with a
few drops of water and a tiny squeeze of honey (or corn syrup or
golden syrup) in your smallest pan. Turn heat on medium and cook
until amber, swishing it around toward the end to make sure it
cooks evenly. Pour just enough caramel to coat the top into the
ramekin, and swirl it around to even it out. Let it set for a few
minutes before you eat.
VER: https://www.youtube.com/watch?v=9Jja-kf5z4U
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4,5 MIL
102
COMPARTIR
GUARDAR
Anna's recipe for authentic Vanilla Bean Crème Brûlée. Click below
on 'SHOW MORE' for recipe ingredients and baking directions.
INGREDIENTS
DIRECTIONS
2. Heat the cream on medium low with the scraped seeds of the
vanilla bean pod (and the pod, too, if you wish). If using vanilla bean
paste, whisk it into the cream and heat. Heat the cream for about 5
minutes, watching so that it doesn’t boil over.
3. In a separate bowl, whisk the egg yolks, whole egg and sugar
together. Whisk in the hot cream slowly, whisking constantly (but
not overly vigorously) until all has been added. Strain and then ladle
or pour this into the ramekins. If any small bubbles appear on the
surface of the custards, use the corner of a paper towel to dab them
off (the bubbles, if left on, prevent the brûlée from browning easily
and evenly).
4. Pour boiling water carefully around the brûlée dishes, so that the
water comes up just past halfway up the dishes and carefully take
this to the oven. Bake the custards for about 30 minutes, until they
are set around the edges, but still have a little jiggle to them when
gently moved. Let the custards cool for 10 minutes in the water
bath, then remove them using a tea towel or oven mitt to cool
completely on a rack. Chill the custards for at least 3 hours before
serving.
6. The brûlées will keep refrigerated (but without the brûlée layer)
for up to 2 days.
VER: https://www.youtube.com/watch?v=9rLW7s_S-6I
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1,1 MIL
151
COMPARTIR
GUARDAR
SousVideVlog
Hey guys!
Thanks for watching our video! We had so much fun making this
amazing desert, and putting together our first video.
Below is the final recipe we used, what you’ll need, and a couple of
pointers. Method is in the video. Enjoy :-)
- 1g salt
- Scales
- Separate bowl to separate the eggs into (in case you get a rotten
egg)
- Whisk
- Sieve
- Large water bath (container, pot, slow cooker)
- Vacuu-sealer + vacuum bag (or small jars with two part lids)
- Blow torch
- Ice bath
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by FCA
Categories:
Comfort food
Ingredients
Directions
(Abbreviations – C – Cup, TB – Tablespoon, tsp – teaspoon)
Use 4 standard-sized, medium-low profile ramequins (4 inches/10cm)
1. Preheat the oven to 210℉/100℃ and use a thermometer to verify the oven temperature
– this is the key to a good creme brulee.
2. Add the whole fat milk (1 C/250 ml) and heavy whipping cream (1 C/250 ml) into a
medium saucepan on low heat.
1. If you are using a vanilla bean, be sure to split the bean down the middle, scrape
the seeds from inside and add everything (bean and seeds) to the milk/heavy
whipping cream.
4. Bring the milk/cream/vanilla mixture to a boil while stirring well, and then immediately
turn off the heat. Set the saucepan aside to cool for 10-15 minutes.
6. Seperate the four egg yolks and add them to a medium-sized mixing bowl along with the
granulated white sugar (⅓ C plus 2 TB)l. Mix together the egg yolks and sugar gently with
a wooden spoon. Do not use a whisk. We do not want foaming.
1. When all of the sugar is incorporated with the yolks you will get a “slight yellow
color” to the yolks.
7. When the milk/cream/vanilla mixture has cooled to “lukewarm,” place a wire mesh sieve
over the yolk/sugar mixing bowl. Gently mix everything together with a wooden spoon
until the sugar has completely dissolved. (There is no heat involved here.)
8. When the sugar has dissolved, pour in the remaining mixture thru the sieve and mix
gently, but thoroughly. You do not want to create “foaming.”
9. Now, carefully sieve/pour the crème mixture again into a measuring cup for easy pouring
into your ramekins.
10. Place your ramekins on a sturdy baking tray lined with parchment paper or aluminum
foil. Pour equal amounts of crème thru the fine wire mesh sieve and into each ramekin.
1. Using the sieve is especially important if you’re using vanilla beans (isolates the
black seeds).
1. Cook the crèmes for 45-60 minutes on the sturdy baking tray in the oven on the lower
rack at 210℉/100℃. (There’s no water bath.)
1. If you are using large ramequins (bigger than 4 inches/10cm), your cook time can
be up to an hour.
2. The crèmes are cooked when they are firm on the outer edge and just slightly
wobbly in the center.
3. Tap Test: gently tap the side of the ramequins with your finger to see if the
center of the creme wobbles. If there’s only a slight wobble, it’s done.
2. When the crèmes pass the tap test, remove the tray from the oven and allow the
ramekins to cool to room temperature. After 30-40 minutes, move them into the
refrigerator for at least 2 hours to set (overnight is best).
1. When the custard is ready and just before serving, take the crème brûlées out of the
refrigerator and sprinkle a layer of brown sugar on top of the custard, as evenly as
possible.
1. Each 4-ounce ramekin will need between 1 teaspoon and 1 tablespoon of brown
sugar (depending on the size of the ramekins and your own taste).
2. There are three different tools used to caramelize the sugar and create the crunchy
sweet caramel crust on top of the crème brûlée:
1. Culinary Blowtorch* (available at kitchen supply and hardware stores – torch the
brown sugar until melted, bubbling and brown. * Be sure to follow the
manufacturer’s safety instructions on the blowtorch.)
2. The Broiler (in your oven on High with tray on the top rack. Watch carefully
because brown sugar can go from underdone to black burnt in seconds)
3. Flambé Method (a little brandy or rum poured on top of the brown sugar and lit
with a flame then blown out when melted, bubbling and brown.)
3. The ideal result is to caramelize the top of the crème brûlée without heating up the
custard filling below. In any case, make sure you do not burn the brown sugar/crème.
4. After caramelizing the brown sugar, the crème brûlée is ready to serve.
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