Materials;

• 3 egg yolks
• 120 grams of sugar
• 450 grams of mascarpone cheese
• 250 grams of cream
• 2 tablespoons of granulated coffee
• 1 glass of water Milk
• 1 packet of cat tongue biscuits
• 1 tea glass of cocoa (for the topping)

How to Make Tiramisu Recipe?

Sugar and egg yolks are whipped for about 5 minutes at high speed and foamed. Masarpon cheese is added to the foaming mixture and mixed gently without extinguishing. The cream is whipped with a mixer and raised. The rising cream is also added to the cheese mixture and our cream is ready. 2 tablespoons of granulated coffee is melted with milk. Biscuits are dipped in coffee and one layer is placed on my debt in turn. After a layer of biscuit, another layer of cream is added and another round is repeated. Finally, it is served with cocoa sprinkled on top. Bon Appetit.

Materials;

• 150 grams of margarine or unsalted butter
• 1 egg
• 1 cup of powdered sugar
• 1 vanilla
• 2 teaspoons (wipe) baking powder
• 1 teaspoon vinegar
• 2 tablespoons of water
• 3 cups flour
• 2 cups of cherry
• 1 cup powdered sugar
• 2 tablespoons of starch

How is it done?

Let’s take the cherries and powdered sugar from the seeds and cook them until they boil. After boiling, let’s add the starch that we opened with a little water and cook until it reaches a consistency. Let’s leave the cooked stuffing to cool. Put the remaining ingredients, except flour, into a kneading bowl and mix. Let’s add flour in a controlled manner, increase the amount and knead if necessary. Then divide the dough into two parts and let it rest in the cupboard for half an hour. (one of the pieces should be the size of an orange) Let’s roll out the big piece of dough between two wax paper, the size of a tart mold or borcam. Place the dough in the oiled mold so that it is not too thick. Then, let’s make holes in the dough with the help of a fork. (Including the edges) Let’s pour our inner mortar into the mold and spread it thoroughly. Then, let’s open the dough we separated between the greaseproof paper and cut it into strips. Let’s place the strips we cut on our pie like a cage. Let’s cook it in a 180 degrees preheated oven, without fan, until the top is lightly browned. After it cools, let’s take it out of the tart mold and garnish with powdered sugar. Bon Appetit.

Materials:

• 4 egg yolks
• 1 teaspoon of vanilla extract
• 1 pack cream (200 ml)
• 1 cup of seedless cherries
• Half a glass of biscuit chips
• Half a glass of hazelnut shard

For Syrup;

• Quarter glass of water
• Quarter cup granulated sugar

Fabrication:

Boil the water and sugar until it reaches the consistency of sherbet and take it from the stove. Start whisking the egg yolks in a bain marie with a whisk. Drain the syrup you have prepared like a rope and whisk it until it swells and becomes lighter. When it gets a thick consistency, add the valina extract, take it out of the bain marie and let it cool in the fridge. Whip the cream at high speed of the mixer and rise well. First, mix it into the egg mixture that you have cooled one-third of it, taking care not to blow it up from the bottom. Add the remainder little by little and mix in the same way with the help of a spatula. Wet your silicone molds with water and drain any excess water. Pour the parfait mixture on half of the containers, divide the cherries into the containers and pour the remaining mixture. Finally, add the biscuits as in the photo. Refrigerate for 3-4 hours in the freezer and serve by decorating.

Materials;

• 250 g milk chocolate
• 250 g white chocolate
• 3 glasses of cream
• 2 tablespoons of powdered gelatin
• That

For the base;

• 250 g dark chocolate
• 150 ml cream
• 100 ~ 150 g cake

Preparation of three chocolate cream cake;

For the bottom, heat the cream in the saucepan and add the chopped chocolate and mix until it melts. Add the powdered cake in the robot. After resting the mixture for 10 minutes, spread it on a clamp cake mold or portioned circles with an oiled paper on its base. Put it in the deep freezer and let it cool. Put half the gelatin in a small bowl, sprinkle 2-3 tablespoons of water on it and let it sit. Heat 1 cup of cream and add the milk chocolate and mix until it melts. Add the gelatin you have prepared and mix. Spread the mixture on the base of the mold and leave it in the freezer for 1 hour. Prepare the white chocolate in the same way and spread it over the milk chocolate and keep it in the deep freezer for 1 more hour. Serve by removing the cake from the mold and decorating it with grated chocolate and mint leaves.

Materials;

• 100 grams of butter
• 1/2 tablespoon of granulated sugar
• 1/4 teaspoon of salt
• 1 glass of water
• 1 pack of vanillin
• 4 eggs
• 1 glass of flour (+2 tablespoons of flour)

For the cream filling:

• 4 glasses of milk
• 1 egg yolk
• 1/2 cup flour
• 1/2 cup wheat starch
• 1/2 cup granulated sugar
• 2 spoonful butter
• 1 pack of vanillin
• 1 pack of whipped cream
• 1 coffee cup cold milk

For the chocolate sauce:

• 180 grams of dark chocolate
• 1 glass of cream

Fabrication;

To prepare the following dough, which is the basis of Ekler cake; Take the water, butter, salt, sugar and vanilla in the pot and bring to a boil. Add the sifted flour into the boiling water little by little and prepare the dough by mixing it in between, until it gets a dense consistency. Cool the dough you have prepared at room temperature. Mix the eggs you will use one by one and mix them with a mixer at high speed. Thanks to the eggs, take the dough with less consistency, a creamy look and a yellow color, into the squeezing bag. Squeeze the dough you have prepared into the tray in rectangles until the mixture is finished. Bake in a preheated 170 degree oven for 25 minutes until the dough turns a light color. To prepare the cream filling, mix 4 glasses of milk, egg yolk, flour and sugar on a tray. After boiling and getting the consistency of boza, add butter and vanillin and remove from the stove. Set aside to cool, while whisk with powdered whipped cream with cold milk. After the cream mortar cooked in the pot cools completely, combine it with the whipped cream whipped cream. Mix it well and keep it in the refrigerator until you use it, covering it with cling film. For the chocolate sauce; Break the dark chocolate into small pieces and put in a sauce pan. Add cream in liquid state. Melt the chocolate by stirring in a double boiler on the boiling water vapor in a deep saucepan. Cut the eclairs dough out of the oven in half with a knife. Take the cream filling you have prepared into a cream bag and fill the inner parts of the eclairs dough with cream. After the eclairs dipped the tops of the cakes in chocolate sauce, place them on the serving plate. After applying the same process to all the eclairs you have prepared, keep them at room temperature for the chocolate to thicken. Serve it with powdered pistachios or grated coconut, and share with your loved ones.

DELICIOUS SUPPLEMENTS RECIPE

Materials;

For the dough;

• 100 g butter, extra for greasing
• 150 g flour
• 1 pinch of salt
• 4 eggs
• 250 ml water

For the cream ;

• 4 egg yolks
• 4 tablespoons of powdered sugar
• 1 pack of vanillin
• 300 g mascarpone

For the above ;

• 100 g plain chocolate
• 100 g white chocolate
• 60 g pistachios, roughly chopped
• Strawberry

Fabrication;

Preheat the oven to 200 degrees. Grease the baking tray with a small amount of butter or put in baking paper. For profiteroles, boil butter and 250 ml of water over medium heat in a large saucepan. Then mix the flour and salt, whisk it well so that it does not clump. Let the dough rest. Beat the eggs in a separate bowl. Using an electric whisk, gently beat the beaten eggs into the mixture. Continue whisking until the mixture is smooth and shiny and all the eggs have been added. Place the mixture on your oven tray with the help of a tablespoon 3 cm apart. Bake the profiteroles in the oven for 20-25 minutes or until they are puffed up and browned. Pierce the bottom of each profiterole with a sharp knife to allow the steam to escape, then place it on a wire rack to cool. Meanwhile, for the cream, whisk the egg yolk, powdered sugar and vanillin until fluffy. Gently add mascarpone. Fill each profiterole through the steam holes using a teaspoon or squeeze bag (you may need to enlarge each hole using a sharp knife). Arrange the filled profiteroles overlapping on a large serving dish. Melt the plain chocolate and white chocolate in a double boiler. Drizzle melted plain and white chocolate over profiteroles, then garnish with pistachios and strawberries.

For the dough;

• 2 eggs
• 5 tablespoons powdered sugar
• 1/2 cup oil
• 3/4 cup milk
• 1.5 cups
• 3 tablespoons cocoa
• 1 grated lemon peel
• 3 tablespoons drops of chocolate
• 1 packet of baking powder
• 1 packet of vanilla

For service;

• 2 packs of powdered whipped cream
• 1.5 cups of cold milk
• 1 pomegranate size pomegranate

Preparation of;

To prepare muffins that will rise like puffs; Take the eggs into the mixing bowl. Add sugar and whisk until creamy.Continue to mix the muffin mixture to which you add olive oil and milk with the help of a whisk.Respectively; Continue to mix the muffin mixture, to which you add sifted flour, baking powder, vanilla, cocoa and grated lemon peel, with the help of a whisk. Finally, add 2 tablespoons of chocolate drops and mix with a spoon. Place two paper muffin molds on top of each other on the eye-catching muffin molds. Divide the chocolate muffin mortar you have prepared into the molds, leaving a finger-thick space on the molds. Sprinkle the remaining chocolate on the muffins, then rise in a preheated 180 degree oven and bake for about 20 minutes until they crack. Leave the muffins taken out of the oven to rest in their molds at room temperature. Extract the pomegranate cut in half with a spoon. Clean the white parts remaining on the pomegranate seeds one by one. Whip the powdered whipped cream mixture with cold milk and refrigerate to get a solid consistency. Garnish the muffins you put on the serving plate with the cold whipped cream you put in the cream squeezing bag. After sprinkling pomegranate seeds on them, serve without waiting too long. Share with your loved ones.

Materials;

• 5 cups of milk
• 1 cup powdered sugar
• 1 tea glass of rice
• 2 cups of water (to boil the rice)
• 1 egg yolk
• 2 tablespoons wheat starch
• 1 pack of vanillin
• 1 cup of water (to open the starch)

Fabrication;

Put cold milk and powdered sugar in a large saucepan. Mix it with a whisk until the granulated sugar dissolves, then take it to the stove. Let it boil over low heat. Rice washed in plenty of water; In a separate saucepan, add 2 cups of water and boil over medium heat until the water is absorbed. Add the vanillin to the milk in powdered sugar. Remove the boiled rice from the stove and strain the excess water. Add starch and 1 glass of water into a separate bowl. Mix until it gets a smooth consistency. In order not to cut the egg yolk; Take the milk mixture boiling over low heat and warm the starchy mixture. Add the egg-yolk mixture you have prepared to the rice pudding pan gradually and quickly mix. Pour the thick rice pudding into the heat-resistant portioned casserole containers. Put the cold water that reaches half of the containers on the tray without touching the rice puddings. Bake the rice puddings you give to the oven for 12-15 minutes in the preheated oven at 200 degrees. After cooling the rice pudding bowls you take out with the help of a kitchen glove, take them to the refrigerator after cooling. After cooling it, share it with your loved ones.

Materials

• 100 grams of margarine or butter (softened at room temperature)
• A little less oil than half a glass of water
• 1 egg
• 1 cup of powdered sugar
• 1 pack of vanillin
• 1 packet of baking powder
• Flour as it takes (add controlled)
• 1 teaspoonful of cocoa
• 1 teaspoon of cocoa

Recipe

• Let’s put all the ingredients except flour, cocoa and baking powder into the bowl and mix well with our hands.
• Put the baking powder and flour and knead it well to get a soft dough that does not stick to the hand.
• Let’s divide our dough into 3 parts as in the picture. Put 1 dessert spoon of cocoa in one of our 2 small dough and knead it.
• Let’s put 1 teaspoon of cocoa in our separate small dough and knead it.
• A little large plain dough will remain. Stretch it all and let it rest in the refrigerator for 15 minutes.
• After our dough has rested, we will first roll out the plain dough on oily paper with a roller, and put greaseproof paper on it and roll it out like that.
• Let’s open a little dough with dark cocoa as in the picture and put it on them.
• We put oil paper on it and gently roll it out with a roller.
• I shape it with a tea glass, arrange it on an oiled paper oven tray and bake it in a 170 degree oven for 20 minutes.
• After it is cooked, we take it out of the oven and immediately take it to the serving plate.
• Do not cover anything on it, let it cool off, turn it off while it is hot, if you close it, it will not be minced and the dough will remain.

For the dough;

• 1 tea glass of warm milk close to hot
• 2 tablespoons of granulated sugar
• 1 pack of instant dry yeast
• Half a tea glass of warm water
• 2 tablespoons of oil
• Half a teaspoon of salt
• 1 egg
• 2.5-3 cups flour (add controlled)

For the above;

• 80 g (1 pack) of melted chocolate
• Colorful cake decorations or white chocolate, coconut, etc.

To Fry;

• Liquid oil

Donut Recipe Preparation;

Let’s take the milk to the stove and heat it to be close to the heat. It will be lukewarm. Let’s add yeast and sugar on it. Let’s mix it up like this and cover it with a bowl and wait for it to become active for 5-6 minutes. Let’s get a dough that does not stick to the hand by adding oil, salt, water, egg and gradually flour on it. Let’s take walnut-sized pieces from the dough and roll them. Let’s arrange it on a tray at intervals. Let’s cover it with a clean towel and let it ferment in a warm environment. After fermenting for half an hour, let’s cut the middle with a round apparatus. Let’s fry the dough we have prepared, both sides and sides in hot oil. Let’s also fry the circles we take out. Let’s take the dough we fried on a plate on which we put a paper towel. Let’s melt the chocolate in a double boiler. You can dip the radiant donuts in chocolate and decorate them as you wish.