Large marrow pipes recipe

Recipe is for 8 marrow pipes pieces

Ingredients

3 eggs
300 gram Marzipan
250 Gram Cream butter
250 grams powdered sugar
200 gram Pure Chocolate
75 grams sugar
60 gram flour
1 ½ tablespoon cornstarch
Jam

Instructions

Turn on the oven and preheat it to 175 degrees.
We start by making the biscuit. For this, split the eggs and beat the protein stiffly together with 50 grams of sugar.

Then Mix (in another bowl) the egg yolk creamy together with the rest of the sugar (25 grams). Finally, add the creamy egg yolk to the stiffly whipped protein and gently scoop it together. Sieve the cornstarch and flour above the mixture and then gently scoop it through the mixture.

Take a paper-coated baking sheet and divide the biscuit mixture into a rectangular shape of about 2 centimeters thick. Put the baking sheet in the oven and bake the biscuit for 15 minutes. Then let the biscuit cool completely.

While the biscuit is in the oven, you are already making the butter cream. This is done by mixing the cream butter with the icing sugar to an even mass. Use cream butter at room temperature and a kitchen machine or hand mixer.

Put the butter cream when it is ready in the refrigerator to stiffen.
When the biscuit is cooled, cut the edges off so that you have a nice rectangular slab. Then cut the slice over the width in half so that you have two equal pieces.

Lubricate the top of one of the pieces with jam and the other piece with butter cream. Then put them on each other (so that you have the jam side on the butter cream side). Spread the top with butter cream and put the whole at least half an hour in the fridge to stiffen.

Roll out the marzipan and make sure you have 8 rectangular bars that you can do all the way around the marrow pipes (the sides don't need to be covered).

If the marrow nozzles have been in the fridge long enough, get it out. Cut the marrow tubes into 8 rectangular pieces and spread the sides with the rest of the butter cream (so the jam is not visible by marzipan). Roll the marzipan around it and "slice" the sides with a little water to each other.

Melt the chocolate au Bain Marie and baptism The ends of the marrow pipes in the chocolate. The best way to do this is to harden one side, and then make the other side. The marrow pipes can then be stored in the refrigerator. Eat Tasty!

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White Chocolate Raspberry Cheesecake with Oreo cookie crust!

Ingredients

For the Oreo Crust:
24 Oreo cookies
1/4 cup unsalted butter, melted

For the White Chocolate Cheesecake Fillig
:(3) 8 oz packages of cream cheese, VERY soft
1 cup full fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
3 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
8 ounces white chocolate, chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
3/4 cup fresh raspberries
3 tablespoons granulated sugar

For the Whipped Cream:
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla

Instructions

Prepare the pan:
Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
For the Oreo Crust:

Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.

For the White Chocolate Cheesecake Filling:
Beat the softened cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter.

Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula.

Top with the raspberry swirl. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut.

The cheesecake should be still slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake,

loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!

For the Raspberry Swirl:
In a small food processor or blender, puree the raspberries until completely smooth.

Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like.

Bake cheesecake as directed above.

For the Whipped Cream:
Place the heavy cream in a stand mixer fitted with the whisk attachment and beat on medium-high until semi-stiff peaks begin to form. Reduce the speed to low and add in the confectioners' sugar and vanilla and beat for another minute or so.

Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.

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