Plzzzzzzzzzz does anybody hav da recipes for,
Chocolate eclairs,
Chocolate mousse,
Baklawa.
Re: Plzzz any body hav…BAKLAWA
Ingredients you will need: 1 lb Walnuts - Finely crushed ,1cup finely crushes almonds
1/2 C. Sugar ,1 CUP FINELY CHOPPED PISTACHOU
2 tsp Cinnamon
1.5 C. Butter (3 sticks), Melted
1 Package Frozen Phyllo Dough (16 oz) Thawed
1 C. Sugar ,
1 C. Water
1 Tbsp Lemon Juice
1 C. Honey (Net weight 12 oz.)
1/2 tsp Vanilla
The steps:
1;Preheat the oven to 300 degrees.
2;Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
3;Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1") with melted butter.
4;Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
5;Spread 1 cup of the walnut mixture.
6;Cut the remaining phyllo dough in half.
7;Layer 8 half sheets – butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.
8;Spread 1 cup of the walnut mixture.
9;Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
10;Layer the remaining half sheets on top – butter each layer.
12;Brush the top with the remaining butter.
13’;rim the edges off.
14; halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it’s been baked.
Bake 1 hour or until golden brown.
15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
Cook sauce over a medium heat, stirring occasionally for 15 minutes.
Remove from heat, add the honey and vanilla, and stir until well blended.
Remove the baklava from the oven and finish cutting through the layers.
Pour the sauce over the hot baklava. SPREAD,FINELY CRushed pistay on baklawa.
Cool. Let it sit for at least 3-4HRS ..vanila is exceptonal,if u dontwant ot dont use.
..ENJOY..THATS THE WAY I MAKE BAKLAWA
Re: Plzzz any body hav…Chocolate mousse
ing,2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
prep..Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Cooks’ notes:
• Mousse can be chilled up to 1 day.
• To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder , enjoy jee
Re: Plzzz any body hav…choclate eclairs
Ingredients
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1 cup water
1/2 cup butter
1/4 teaspoon salt
4 eggs
4 cups whipped cream
Bittersweet Hot Fudge Sauce (see below) or purchased hot fudge sauce (optional)
Powdered sugar (optional)
Directions
- Grease a cookie sheet; set aside. Stir together flour, cocoa powder, and sugar. In a saucepan bring water, butter, and salt to boiling; stir until butter melts. Add flour mixture all at once to boiling mixture, stirring vigorously. Cook and stir until mixture forms a ball. Cool 10 minutes.
- Add eggs, one at a time, beating with a wooden spoon about 1 minute after each addition or until smooth.
- Spoon the batter into a pastry bag fitted with a large plain round tip (1/2- to 1-inch opening). Pipe strips of batter (measuring about 4 inches long, 1 inch wide, and 3/4 inch high) 3 inches apart onto prepared cookie sheet.
- Bake in a 400 degree F oven for 33 to 35 minutes or until puffy. Remove from cookie sheet; cool on a wire rack.
- Up to 2 hours before serving, cut off tops of eclairs. Remove soft dough from inside. Pipe whipped cream into eclairs. Replace tops. Chill until serving time. If desired, top with Bittersweet Hot Fudge Sauce and dust with powdered sugar. Makes 12 eclairs.
Bittersweet Hot Fudge Sauce: Coarsely chop 3 ounces semisweet chocolate and 1 ounce unsweetened chocolate. In a medium saucepan combine the chocolates, 1/2 cup half-and-half or light cream, and 1/4 cup sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently. Remove from heat; stir in 1/4 teaspoon vanilla. Serve warm. Makes about 1 cup.
Make Ahead Tip: Bake and cool eclairs; freeze in an airtight container up to 2 months. Thaw 2 hours at room temperature before filling.
Re: Plzzz any body hav…
tried and tested - my foolproof choc eclairs recipe. turns out 
every time.
Ingredients
For the choux pastry:
55g/2oz margarine
65g/2½oz plain flour, sifted
2 eggs, beaten
butter, for greasing
For the filling:
285ml/10fl oz whipping cream, whipped
For the icing:
55g/2oz plain chocolate, broken into pieces
15g/½oz butter
85g/3oz icing sugar, sifted
Method
- Preheat the oven to 220C/425F/Gas 7. Lightly grease 2 baking trays.
- Make the pastry: place the margarine and 150ml/5fl oz water into a small pan. Allow the fat to melt and then bring slowly to the boil. Remove the pan from the heat, add the flour all at once, and beat until the mixture forms a soft ball. Allow to cool slightly, then gradually beat in the eggs, beating well between each addition to give a smooth shiny paste.
- Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle and pipe into about 18 éclair shapes, about 7.5cm/3in long, leaving room for them to spread. Bake in the preheated oven for about 10 minutes, then reduce the heat to 190C/375F/Gas 5 and cook for a further 20 minutes until well risen and a deep golden brown. Remove from the oven and split one side of the eclair to allow the steam to escape. Cool on a wire rack.
- Fill each éclair with a little of the whipped cream, using a piping bag with a plain nozzle.
- For the icing: melt the chocolate in a bowl with 2 tbsp of water and the butter over a pan of hot water. Remove from the heat and beat in the icing sugar until smooth. Dip each éclair into the icing to coat the top and leave to set.
Re: Plzzz any body hav…
Thanx U guyz sooooooooooooo much ur soooo sweet MARRIED NY & Cat-Women u guyz r de Best. 
Re: Plzzz any body hav…
mmmmmmm catty. That sounds easy and yummy. i will make them for this friday as my sister is coming back home for the first time since her wedding. Thanks 
Re: Plzzz any body hav........
U R always wc FF..no need to thanks:)
Re: Plzzz any body hav........
The recipe for baklava is great.....except I never put sugar/water syrup on mine. I ONLY pour honey on top once it's baked.
Tastes sinful!!!!