Szentendre Travel Vlog | Day Trip From Budapest, Hungary
Come join us as we take a day trip from Budapest, Hungary to visit the quaint village of Szentendre. This riverside town in Pest county (named after Saint Andrew) is only a 30 minute train ride away from the centre of Budapest and makes for a fantastic getaway if you're feeling a bit overwhelmed by being in the city. With plenty of museums, cobbled streets, churches and riverside location the pace slows down for foodies on a quest to just chill out.
We ended up wandering around and eating most of the day starting off by devouring Langos (Lángos - Hungarian fried dough with various toppings) including ones with cheese and cinnamon. Afterwards we visited a wine cellar museum to cool down before tucking into a big lunch that featured goulash (gulyás) and red wine. We also made time to visit a Marcipan museum featuring enormous marzipan sculptures (some almost 100 kg in size) before finally chilling out by the riverside in a lawn chair waiting to catch our Danube river cruise back to Budapest.
Overall, it was a great little trip and something we'd highly recommend for those with ample time to spare in Budapest, Hungary.
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Szentendre Travel Vlog | Day Trip From Budapest, Hungary video transcript:
Well good morning good morning. It is a beautiful Friday here in Budapest so today we're planning a day trip. A day trip. We are going to Szentendre. Or at least that is how we think it is pronounced. It means Saint Andrews. Yeah, and I mean to get there we're going to have to take what a some kind of a metro. Metro. Train. And then I think we're going to be taking a river cruise on the way back. Yes. So today is going to be about exploration and also the transportation too. Let's go.
We have arrived! We've arrived. It was a 30 minute journey.
Alright guys so we have arrived in the center of town and that was a very short walk wasn't it?
Yeah, super short and already our first impressions I think of this place is that it is so cute and that it is so quaint and quiet compared to Budapest.
We researched this one place online that serves langos and it looks like a fried dough. We ordered the variety with sour cream and cheese on top and I also put like garlic sauce and hot sauce. Oh my gosh that is fully loaded.
And on to dessert that did not last long I have to say. The first one. The langos. Yeah, we were pretty hungry so.
So if you can see this here there is tonnes of icing sugar on the side and we did you order the cinnamon one?
So Sam is not the biggest fan of museums and this town has a lot museums but one of them is wine museum. Yeah.
I got goulash (gulyás) of course because when in Hungary. Gagaga-goulash.
Look at my bowl. Let's call it a cauldron.
So we have just entered the Marcipan museum. And I'm used to seeing like small little works of marzipan that are edible but they usually are like small. And right now we're going to see some monster works of art made with marzipan. Wait until you see this.
Mickey Mouse over here. Let's look at him. He weighs 94 kilograms.
So we may have overdone it in the food and wine department. We are stuffed. Yes. So since we've arrived in town we've had that fried dough. The langos. Yeah. We've had lunch. We've had lunch with wine. I had goulash. Yes.
And then we also got. We had a little snack with the marzipan. Oh right, we had that we went to the cafe. Didn't we? We had cake. Now we're having drinks. Anyways, the reason we're kind of chilling right now is we've decided we want to take a river cruise back. And that doesn't go until five. And right now it is 3 pm. We feel we've had a really good walk through the town.
This is part of our Travel in Hungary video series showcasing Hungarian food, Hungarian culture and Hungarian cuisine.
Song: Dream Chaser by Mike Chino
Hungarian Carnival Fritters - Kilátó Clubhouse, Soteria Foundation
Ingredients:
2 1/2 cups all-purpose flour, 1/3 cup sugar, 6 tbsp (3/4 stick) unsalted butter, 1/2 tsp baking powder, 2 large eggs, Edible oil for frying, as needed, Confectioners' sugar, for dusting.
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, butter, and baking powder. Blend in the eggs. Mix until smooth, about 2 minutes.
Remove the dough from the bowl and shape into small balls about 1-2 ounce each and about 1-2 inch in diameter.
Heat the oil in a deep fryer or deep pot to 350 degrees F. Cook the donuts, in batches, until they have a dark color, about 3 minutes.
Drain on paper towels. Dust with confectioners' sugar and serve warm. Enjoy your meal!
How To Make Hazelnut Meringue Roll with Mandarin Oranges | Budapest Roll Recipe | Christmas Recipes
This hazelnut meringue roll filled with whipped cream and mandarin oranges is one of the easiest and delicious Christmas recipes!
INGREDIENTS
6 large egg whites (200g)
1 ½ cups plus 2 tablespoons (325g) sugar
¼ cup (30g) cornstarch
1 ¼ cups (150g) toasted hazelnuts, roughly ground in a food processor
A pinch of salt
Mandarin Filling:
1 ¼ cups (300ml) heavy whipping cream
1 can (11 ounces) mandarin oranges, drained or 300g (approx. 3-4) fresh mandarins, peeled
1 teaspoon icing sugar
1 teaspoon pure vanilla extract
Topping:
2 oz (50g) dark chocolate, melted
¾ oz (25g) toasted chopped hazelnuts
PREPARATION
1. Preheat the oven to 350˚F (180°C). Line a 9 ¾ x 14 inch (25x35 cm) baking sheet with parchment paper; set aside.
2. In a very clean bowl, beat the egg whites with a tiny pinch of salt in a stand mixer (or using a hand-held electric whisk) until lightly stiff. Start adding the granulated sugar, bit by bit. Keep whisking for about 5-8 minutes until you reach stiff peak stage. Add the cornstarch and beat again to incorporate.
3. Fold in the roughly ground hazelnuts. Spoon the mixture on a baking sheet and spread evenly.
4. Bake for about 25-30 minutes until the meringue is firm, slightly cracked on top and lightly browned. Leave to cool on the baking sheet for about 10 minutes.
5. Cover meringue with parchment paper; place another baking pan on top. Flip the pans. Remove top pan; carefully peel parchment paper from meringue and let cool completely.
6. Meanwhile, whip the cream for the filling with the icing sugar and vanilla until stiff.
7. Spread an even layer of whipped cream on top of the meringue and then add the mandarin pieces. Very carefully, roll up the meringue lengthways, as tightly and neatly as possible, using the baking parchment to help you.
8. Microwave chocolate on high until melted, stirring occasionally. Drizzle melted chocolate over meringue roll. Sprinkle with toasted chopped hazelnuts.
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Brushwood Cookies
Lavender French Macarons
Ginger Cranberry Hazelnut Bars
Amazing Christmas Candle Cake
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How to make mendl's Courtesan au Chocolat from The Grand Budapest Hotel
How to make mendl's Courtesan au Chocolat from Grand Budapest Hotel. ** recipe below **
1. Start with three sizes of cream puff shells.
2. Fill each shell with rich chocolate pastry cream like Agatha would or your own favorite flavors
We prefer Chocolate, raspberry and vanilla. Yum!
3. Dip tops in colored glaze and let them set up.
4. Pipe filigree using white chocolate or vanilla butter cream.
5. Assemble using colored butter cream, top with a candied almond and add your own special touches!
Every love story should have its own signature dessert but if you don’t have one then you should borrow Agatha and Zero’s! Good luck at the Oscars!
Cream Puff Shells
Measure:
1 cup AP flour
1/8 tsp salt
1 TBSP sugar
Put in a Pot:
1 cup Milk
1/3 cup unsalted butter
Crack into a measuring cup:
4 large eggs(room temperature)
Get out your wooden spoon! Heat milk and butter in large sauce pot till butter melts and the mixture boils. Dump in all dry ingredients and stir vigorously with pot still over the heat. Keep stirring until mixture forms a so;id lump and no longer clings to your spoon. Remove from heat and wait 2 minutes. Add eggs one at a time and beat well until incorporated after each addition. Dough should stand erect on end of spoon when scooped up.
Pipe each size on separate trays and bake immediately. Start at 400F for 10 minutes and then lower oven to 350 and bake until golden brown and firm to touch. Smaller puffs will take less time so check them every 10 minutes.
Pastry Cream
In sauce pot:
8 oz milk
1 oz sugar
In bowl:
1 yolk
½ egg
.625 oz cornstarch
1 oz sugar
Measure and have ready:
½ oz butter
2 tsp vanilla extract
Put the sauce pot on medium heat and let it scald. While the milk is heating up put your eggs in a bowl and whisk lightly then add the corn starch and sugar and beat until well combined. Once the milk has heated up add to the eggs in a slow stream while you whisk(this is called tempering). Once you’ve added all of the milk. Dump everything back in the pot and return to the heat. Stir with a whisk while you cook the mixture to a boil. Once the mixture has boiled remove from heat and add your butter and vanilla extract.
Flavored Pastry Creams: You can add a variety of flavorings to pastry cream my favorites are raspberry curd and melted dark chocolate. But have fun and try your own favorite flavors
Glaze
Powdered sugar
Water
Lemon juice
Liqua gel food colorings
Put a cup or two of powdered sugar in a bowl and add a splash of lemon juice and then a few teaspoons of water. Adjust the ratio of water to sugar based on how runny or thick you like your glaze divide up into bowls or cups and add your favorite colors.
Hungarian Foods to Try | What I Ate in Budapest ????????
Hungarian Foods to Try | What I Ate in Budapest ????????I'm sharing what I ate (and didn't eat!) in Budapest, Hungary and telling you what it costs, from street food to food trucks to a VERY expensive cup of coffee. Goulash and lángos and chimney cake - oh my!
MY OTHER BUDAPEST VIDEOS:
Tour My AMAZING Airbnb ($33USD/Night)
Hungarian Christmas Foods To Try
Magical Budapest Christmas Markets
Weirdest Hungarian Christmas Tradition?!
Watch ALL my Budapest videos on this playlist:
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WHERE I VISITED IN THE VIDEO:
Fakanál Etterem (Budapest Market Hall)
Gerbeaud Café
New York Café (Boscolo Budapest Hotel)
Karaván Street Food (food trucks + vegan food)
Zing Burger
Bellozzo Italian
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ABOUT ME
In 2017 I sold my stuff and bought a one-way ticket to travel the world with my boyfriend, Marc. We're sharing the adventure one video at a time and upload new videos every week! Subscribe here:
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I need a little sugar in my bowl - Lohren
Lohren quartet live at Teatro Della Cometa (Roma) in Zadriskie Point di Marco Zadra.
Voice- Giulia Lorenzoni
sax- Alexander Scott
piano- Tobias Nicoletti
bass-Jacopo Pisu
Drums- Luca Zadra
10 Yard Fight #2: AGNOSTIC FRONT (USA) vs. Budapest Wolves
Zenészek, Művészek és Sportolók interjúi sport, zene és pokulturális témában///
Artists & Athletes rapid interviews about sport, music and popculture topics.
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Director/Producer: Tóth Ágota Klára /Eastern SUGAR Production/
Camera: Hortobágyi Júlia
Post Production: Rob Riot Pictures
Music: Agnostic Front: Never Walk Alone /Nuclear Blast Records/
Agnostic Front:
Budapest Wolves:
Köszönet/Thanks:
Agnostic Front, MAD Tourbooking, Budapest Wolves, Vinnie Stigma, Craig Silverman, Kotány Márton, Slumpf, Rockmaraton Festival, Hortobágyi Júlia, Molnár-Nyerki Zsófia, Mazsi, Jakab Zoltán, Soós Balázs, Phoenix Music Hungary, Kókai Barnabás, Barber's Art, Photopium, Bratincsák Péter, Photo In-Visible, Radó Norbert.
Cadillac Zack Blues Jam @ Maui Sugar Mill Saloon, Tarzana, CA
CADILLAC ZACK (Jam) at Maui Sugar Mill Saloon, Tarzana.
Every Monday, Join Cadillac Zack and many other blues musicians/fans for an evening of Great musicianship and spreading the love of the blues.
Sketchy - Budapest
Budapest, cover by Sketchy
Cristina Romani - Voce
Luca Menicucci - Chitarra
Marco Corrirossi - Contrabbasso
Fabrizio Candidi - Percussioni
Facebook:
Email: sketchyband.info@gmail.com
Registrato e masterizzato da Sketchy - Trame Acustiche
Montaggio video di Sketchy - Trame Acustiche
Suoni dal mondo accostati alla tradizione classica, chitarre che ci ricordano il Mississippi, le notti sulla spiaggia, le dissonanze più moderne, le diverse etnie del pianeta racchiuse in un mondo di tamburi, danze tribali e canti religiosi hanno caratterizzato i popoli dalla notte dei tempi. L’arco con le sue note ci porta nei teatri dell’800, quei teatri di cui la nostra tradizione e cultura si è nutrita per secoli.
Hit radiofoniche, pagine d’autore, brani antichi e contemporanei si trovano vicini, intrecciati nelle nostre trame e restituiti all’ascoltatore con una nuova veste, acustica, ma ricca di energia.
[VIDEO] 리틀포레스트 속 2가지맛 파운드케이크 : 2-layer Pound Cake from the Little Forest | Honeykki 꿀키
오늘의 메뉴는 리틀포레스트의 크리스마스 케이크로 등장했던 2가지맛 파운드케이크입니다.
겉 모습은 굉장히 단순해보이지만, 속은 시금치와 팥으로 만든 반반 케이크랍니다.
영화에서는 붉은 쌀을 사용했지만, 저는 쉽게 구할 수 있는 팥을 사용했어요.
Today’s menu is 2-layer christmas pound cake from the Little Forest.
It looks very simple, but when you cut it, it’s a half-and-half cake using spinach and red beans.
They used red rice in the movie, but I used red bean which is more easily available.
맛을 궁금해하시는 분들이 많아서 추가로 적어요.
다른 파운드케이크보다는 건강한 맛입니다. 특히 시금치 반죽은... 더...!
건강한 맛을 선호한다면 좋아할 수 있으나 추천은 하고 싶지 않습니다. 하하하
Many of you are asking “How does it taste?”
It tastes heathier than usual pound cake. Um…especially the spinach pound cake.
You may like that if you like eating healthy, but I don’t recommend it. haha :(
* Ingredients (Mold size: 21x8.5x6cm)
시금치 파운드케이크 반죽: 버터 75g , 박력분 75g , 계란 2개, 설탕 50g, 데쳐서 믹서기에 간 시금치 35g, 바닐라익스트랙 약간
팥 파운드케이크 반죽: 버터 75g, 박력분 75g, 계란 2개, 설탕 50g, 삶은 팥 35g, 베이킹파우더 2g, 바닐라 익스트랙 약간
아이싱용 생크림(생크림 200g, 설탕 20g)
Spinach pound cake batter: 75g butter, 75g cake flour, 2 eggs, 50g sugar, 35g spinach(blanched and blended), a little of vanilla extract
red pound cake batter: 75g butter, 75g cake flour, 2g baking powder, 2 eggs, 50g sugar, 35g red beans(soaked and boiled), a little of vanilla extract
Whipped cream for decoration (200g whipping cream, 20g sugar)
* recipe
시금치 반죽 | Spinach pound cake batter
1. 시금치는 끓는 물에 데친 후 믹서기를 이용해 갈아줍니다.
1. Blanch and blend the spinach.
2. 볼에 버터를 넣어 부드럽게 풀어준 후 설탕을 넣어 잘 섞어줍니다.
2. In a bowl, soften butter, add sugar and mix well.
3. 계란, 바닐라익스트랙을 넣어 잘 섞은 후, 체쳐둔 박력분을 넣어 잘 섞어줍니다.
3. Add eggs and vanilla extract, mix, add sifted cake flour and mix well.
4. 갈아 둔 시금치를 넣어 잘 섞어줍니다.
4. Add (1) spinach and mix well.
팥 반죽 | Red bean pound cake batter
1. 팥은 불린 후, 삶아서 준비해줍니다.
1. Soak and boil the red beans.
2. 볼에 버터를 넣어 부드럽게 풀어준 후 설탕을 넣어 잘 섞어줍니다.
2. In a bowl, soften butter, add sugar and mix well.
3. 계란, 바닐라익스트랙을 넣어 잘 섞은 후, 체쳐둔 박력분, 베이킹파우더를 넣어 잘 섞어줍니다.
3. Add eggs and vanilla extract, mix, add sifted cake flour and baking powder and mix well.
4. 미리 준비해둔 팥을 넣어 잘 섞어줍니다.
4. Add (1) red beans and mix well.
굽기 | Assembly & Bake
1. 파운드 케이크 틀에 유산지를 깔아줍니다.
1. Line pound cake mold with parchment paper.
2. 파운트 틀에 시금치 반죽을 붓고, 그 위에 팥 반죽을 부어줍니다.
2. Pour the spinach batter and red bean batter over it in the mold.
3. 180도로 미리 예열한 오븐에 넣어 30분간 구워줍니다.
3. Bake for 30min in an oven preheated at 180C.
4. 구워진 파운드 케이크를 뒤집어서 식힘망 위에 올려줍니다.
4. Place the pound cake and cool on a wire rack.
꾸미기 | Deco
휘핑한 생크림을 전체적으로 발라완성합니다.
Ice the cake.
* Music - The Music is made by morello (INSTAGRAM @morello_90)
* 꿀키의 맛있는 테이블
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BLove Wellness - Get Up and Move!
Aging is a privilege. Janet Hamazaki is a 54 year old Registered Holistic Nutritionist who resides in beautiful Vancouver, BC. She believes that nutrition is only one important aspect of enjoying a multi-faceted human experience. Join a journey into wellness by reading her blogs and watching informational videos. For more information on personal consultations, contact Janet at blovewellness.com
Eighties Action by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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PUB Halftime ---- Brown @ Princeton
Another fantastic show from the Princeton University Band.
I don't have a copy of the script right now, but I'll try to get one in the future. If Rachel ever puts them online, you can read them all here:
Cory Henry and the Funk Apostles Live@Müpa Budapest, Hungary 2016-10-23
Blazing performance by Cory Henry and the Funk Apostles at the Müpa Budapest!
Cory Henry - Vocals, Keyboard, Organ
Nicholas Semrad - Keyboards
Adam Agati - Guitar
Sharay Reed - Bass
Taron Lockett - Drums
Two lovely background singers ♥!
Nitus and the Rollin' Dice - Nyomd a Gázt
Nitus and the Rollin' Dice plays Nyomd a Gázt in Amigo Pub Budapest, Hungary
Video Sample school uniform PARTY@ Os pub
Birthday Black Forest Gâteau – Kilátó Clubhouse, Soteria Foundation
How to make birthday black forest gâteau:
Ingredients
175g salted butter, plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
25g cocoa
1tsp bicarbonate of soda
2medium eggs
200g buttermilk or natural yoghurt
425g can pitted cherries, 2 tbsp juice reserved, rest drained
100g morello cherry jam
4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
500ml tub double cream
3tbsp icing sugar
1small punnet fresh cherries (optional)
Method
Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.
Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Enjoy your meal & Happy Birthday to Everybody!
Bryan Adams - Heaven (Live At Wembley 1996)
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It was July 27th 1996 and a sell-out crowd in excess of 70,000 welcomed Bryan Adams to Wembley Stadium on his “18 ‘Til I Die Tour” in support of the multi-platinum album of the same name. “18 ‘Til I Die” had been released a few weeks earlier and hit the No.1 spot on the UK Albums Chart and gone Top 5 right around Europe. The show opened with the album’s first hit single “The Only Thing That Looks Good On Me Is You” and straight away the stage was set for an energetic, hit packed performance which was received with wild enthusiasm by the huge crowd. This is a legendary show for Bryan Adams fans and is now finally being released on ALL FORMATS for the first time.
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Lacoste – Timeless, The Film (Director’s Cut)
A story of an epic journey and love at first sight.
The hero embarks on a turbulent quest throughout the decades: the style evolves, but the polo maintains its inalterable elegance.
Life is a beautiful sport, since 1933.
The new brand film from Lacoste celebrates the French savoir faire and timeless polo elegance that has effortlessly shifted through the decades, from its conception in 1933 to the present day.
Athena Club - The Best Gay Club in Antalya / Turkey
We are happy to serve you the best quality gay club in the city
[4K] 피스타치오 에클레어 : Pistachio Eclair | Honeykki 꿀키
오늘은 피스타치오크림을 듬뿍넣은 에클레어를 만들어 봤어요.
피스타치오 에클레어는 에클레어 중 가장 좋아하는 맛이예요!!!
과정이 복잡하고 어렵지만, 하나씩 차근차근하면 할 수 있을거예요!!!
Today I made eclairs with pistachio cream.
Pistachio is my favorite eclair flavor!!!
The eclair process is difficult, but You can do it!!! Good luck~!
* Ingredients ( 10~12ea)
에끌레어 반죽: 계란 2개, 체친 박력분 100g, 소금 2g, 설탕 10, 우유 80ml+물 80ml(또는 물 160ml), 무염버터 70g
(저는 박력분을 사용했지만, 중력분도 사용 가능합니다. 강력분만 아니면 돼요!)
피스타치오크림: 무염버터 120g, 피스타치오 페이스트 50g
계란 노른자 5개, 설탕 80g, 박력분 20g, 옥수수전분 20g, 소금 2g, 우유 400ml, 바닐라 익스트랙 1작은숟가락
토핑(*선택)
녹인 초콜릿 100g, 피스타치오
Choux Pasrty: 2 eggs, 80ml milk+80ml water or 160ml water, 70g unsalted butter
2g salt, 10g sugar, 100g sifted cake flour
pistachio cream: 120g unsalted butter, 50g pistachio paste
5 egg yolks, 80g sugar, 20g cake flour, 20g corn starch, 1tsp vanilla extract, 400ml milk
(I used cake flour but you can use all-purpose flour. Just not bread flour.)
Topping (*optional)
melted chocolate, pistachio
I tweaked the recipe from the book [LA PATISSERIE] by Marianne Magnier-Moreno.
*Recipe
피스타치오크림 / Pistachio cream
1. 그릇에 계란노른자, 설탕, 소금, 박력분, 옥수수전분을 순서대로 넣어 잘 섞어줍니다.
1. In a bowl, Mix the egg yolks, sugar, salt, cake flour and corn starch in order.
2. 냄비에 우유, 바닐라 익스트랙을 넣고 가장자리가 살짝 끓을 때까지 데워줍니다. (팔팔 끓이지마세요)
2. Bring milk and add vanilla extract to mild simmer. (Don’t boil it.)
3. (1)에 우유를 조금씩 넣어가며 잘 섞은 후, 다시 냄비에 넣어 계속 저어가며 약불로 끓여줍니다.
3. Slowly add the milk to (1) egg yolks mixture and pour the into pot.
Cook on low heat, stirring until thickened or creamy.
4. 부드러운 크림 형태가 되면 불을 끄고, 버터를 조금씩 넣어가며 잘 섞어줍니다.
4. Remove from the heat and add butter, a little at a time, mix well.
5. 완성된 크림 겉면에 랩을 부착한 후, 완전히 식혀줍니다.
5. Cover and let completely cool.
6. (5)식혀둔 크림은 사용하기전 주걱으로 잘 섞어 부드럽게 한 후, 피스타치오 페이스트를 넣어 잘 섞어줍니다.
6. Before using the chilled cream (5), gently fold it to soften. Add pistachio paste and mix well.
에클레어 굽기 / Choux Pasrty
1. 냄비에 우유, 물 (또는 물 160ml), 소금, 설탕, 버터를 넣어 버터가 녹을 때까지 끓여줍니다.
1. In a pot, place milk+water(or 160ml water), salt, sugar and butter. Boil until butter is melted.
2. 버터가 녹으면, 체친 박력분을 넣고, 중약불에서 팬 겉면에 얇은 막이 생기고 한덩어리로 뭉쳐질때까지 볶아줍니다.
이 과정을 호화라고 하는데, 너무 짧게하거나, 너무 오래해도 슈가 부풀지 않아요.
2. Add sifted cake flour and mix with a spatula until a thin coat forms on the pot and the dough forms a ball.
When the dough is undercooked or overcooked, it won't rise.
3. 볶아진 반죽을 그릇에 옮겨 담고, 미지근한 온도(체온과 비슷한)가 되도록 잘 식혀줍니다.
반죽이 너무 뜨거우면, 계란이 익어 슈가 부풀지 않아요.
Place the dough in a bowl and cool until lukewarm. (To about body temperature)
If the dough is too hot, eggs will cook and not puff up.
4. 계란을 하나씩 넣어가며 잘 섞어줍니다.
4. Add egg, one at a time, and mix well.
5. 반죽을 짤 주머니에 담아 팬 위에 길게 짜줍니다.
분무기로 팬 전체를 뿌린 후, 젖은 손으로 반죽에 생긴 뿔을 눌러 정돈해줍니다.
5. Transfer the pastry into a piping bag and pipe thick lines of pastry.
Spray the entire pan and smooth the tips of eclairs with wet finger.
6. 150도로 미리 예열한 오븐에서 45~50분간 색이 나올때까지 구워줍니다.
6. Bake in preheated oven at 150C for 45~50min or until golden brown.
사용하는 오븐에 따라 시간과 온도가 달라질 수 있습니다.
Temperature and baking time may vary due to type of the oven.
그리고 에클레어가 다 구워지기 전에오븐을 열면 슈가 가라앉을 수 있으니 절대 문을 열지마세요.
And be careful not to open the oven in the middle, or the choux will sink.
에클레어 조립 / Eclair
1. 완성된 에클레어는 완전히 식힌 후 미리 준비해둔 피스타치오 크림을 넣어줍니다.
1. Completely chill the choux and fill with the pistachio cream to finish.
2. 녹인초콜릿과 피스타치오로 장식하여 완성합니다. 초콜릿 대신 폰단트를 사용해도 됩니다.
2. Dip in melted chocolate and sprinkle crushed pistachios. You can use fondant instead of chocolate.
* Music - Pink Flower/Rayline Music
* 꿀키의 맛있는 테이블
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