Professional Baker Teaches You How To Make ENGLISH TRIFLE! скачать в хорошем качестве

Professional Baker Teaches You How To Make ENGLISH TRIFLE!

Classic English Trifle is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below! Subscribe for more video recipes: http://goo.gl/MJV4af Recipe Yield: 12-16 servings Prep Time: 1 hour Cook Time: 30 minutes Ingredients Sponge Cake 6 large eggs 2 egg yolks 1 cup (200 g) granulated sugar (caster sugar) 1 ¼ cups (180 g) all-purpose flour (plain flour) pinch salt ¼ cup (60 g) unsalted butter, melted 1 tsp (5 mL) vanilla extract Pastry Cream 2 cups (500 mL) 2% milk 1 vanilla bean or 2 tsp (10 mL) vanilla bean paste 6 large egg yolks 6 Tbsp (75 g) granulated sugar (caster sugar) ¼ cup (30g) cornstarch (cornflour) ¼ cup (60 g) unsalted butter, cut into pieces Fruit & Assembly 1 ½ cups (375 mL) whipping (35%) cream, divided 2 Tbsp (25 g) granulated sugar (caster sugar) 1 tsp (5 mL) vanilla extract 4 cups (1L) assorted fresh berries (raspberries, blueberries, blackberries, sliced strawberries) 2/3 cup (160 mL) berry jam 1/3 cup (80 mL) cream sherry ¼ cup (30 g) toasted sliced almonds Directions 1. Preheat the oven to 350 F (180 C). Line a baking tray (11-x-17-inches/28-x-43-cm) with parchment paper, but do not grease the pan. 2. Warm the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through warming). Place the whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment. Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted, about 5 minutes. You can’t overwhip whole eggs, so if in doubt, keep whipping! 3. While the eggs are whipping, sift the flour and salt together in a small bowl. Add the flour to the eggs gradually while whipping on medium low speed. Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don’t worry if it deflates a little). Add this buttered batter to the bigger batter and fold in by hand. Spread the batter into the prepared pan. Bake the cake for about 25 minutes until it is an even golden brown on top and springs back when gently pressed. Cool the cake completely in its pan. 4. For the pastry cream, heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer. 5. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it. 6. Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use. 7. To get ready to assemble, find a glass vessel that can hold 10 cups (2.5 L). Whip the cream and fold a third of this into the pastry cream. Add the sugar and vanilla to the remaining two thirds of the whipped cream. In a separate bowl, toss the berries gently with the jam. 8. To assemble, turn the sponge cake out onto a cutting board and peel away the parchment. Cut out 3-4 layers (number depends on the size of your trifle dish) of the cake so that the fit into the dish snugly. Place a layer of cake in the bottom of the dish and sprinkle or brush generously with the cream sherry. Top this with dollops of the pastry cream and spread. Spoon the berries overtop and cover this with a second layer of the cake. Repeat this 2 to 3 times, until the cake layers, cream and fruit have been used. Top the trifle with the reserved whipped cream and sprinkle the top with toasted almonds. Chill the trifle until ready to serve. The trifle can be prepared a day in advanced and refrigerated. Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest:   / chefannaolson   Twitter:   / olson_anna   Facebook:   / chefannaolson   Instagram:   / chefannaolson   Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook:   / ohyumfood   Instagram:   / ohyumfood   Pinterest:   / ohyumfood   Twitter:   / ohyum_food   Official Oh Yum Website: https://ohyum.tv #OhYum #Trifle