Professional Baker Teaches You How To Make CHOCOLATE NAPOLEONS! скачать в хорошем качестве

Professional Baker Teaches You How To Make CHOCOLATE NAPOLEONS!

Anna Olson is here to show you the final recipe in our shortbread series! Have you never made these amazing Chocolate Raspberry Napoleons? Well don't worry if you haven't, because Anna is here to walk you through all the steps! Try the recipe at home and let us know how it tasted! Ingredients Chocolate Shortbread ½ cup unsalted butter at room temperature ¼ cup granulated sugar ¼ cup icing sugar, sifted ¾ cup all-purpose flour 2 Tbsp cocoa powder (regular or Dutch process is OK) ¼ tsp salt Dessert Assembly ⅔ cup whipping cream 2 Tbsp sugar 2 tsp instant skim milk powder (optional) ½ tsp vanilla extract 1/2-2 cups fresh raspberries icing sugar, for dusting Directions Chocolate Shortbread 1. For the shortbread, beat the butter with the granulated and icing sugars until light and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away. 2. In a separate bowl, sift the flour, cocoa powder and salt. Add this to the butter mixture and stir until evenly blended. Shape the dough into a disc, wrap in plastic and chill until firm, about an hour. 3. Preheat the oven to 325 F and line a baking tray with parchment paper. 4. Unwrap the dough and knead a little just to soften, making it easier to roll. Roll the dough out on a lightly floured work surface until it is just over 1/8-inch thick. Cut out cookies using a 2 ½ -inch fluted cutter and place carefully on the baking tray, re-rolling the dough if needed. Bake the cookies for 13-15 minutes until they lift easily when lifted with a spatula. Cool the cookies on the tray before removing. Dessert Assembly 1. To assemble the desserts, whip the cream until it holds a soft peak, then whisk in the sugar, skim milk powder (optional, if you wish to whip the cream ahead of time – it will keep the cream stable for a full day) and vanilla. Spoon the cream into a piping bag fitted with a large star tip. 2. To build the desserts, place a cookie on a plate and pipe a bit of cream in the centre. Arrange 3 to 4 raspberries around the cream (the cream will hold them in place) and top with a second cookie. Pipe cream onto the centre of this cookie and arrange 3 to 4 more raspberries around. Top with a final cookie and dust with icing sugar. Repeat with the remaining cookies. 3. The desserts can be assembled up to 4 hours in advance of serving and stored chilled. The cookies themselves will keep up to a week in an airtight container. Subscribe for more video recipes: http://goo.gl/MJV4af 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