Giant Chocolate Easter Egg

author Tasty   11 month ago
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Can These Chefs Create This Kid's Unicorn Dish?

Tasty Chefs Alix and Rie compete to turn Lynnea's unicorn drawing into delicious, real-world desserts. Whose dish will be the most magical? Follow Alix on Instagram: @majortraeger Follow Rie on Instagram: @thedessertsnob Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/62787

Can We Make A Dish Without Knowing The Ingredients?

Alix and Rie team up to play a recipe game where a cook must figure out how to make a mystery dish using only verbal commands from an instructor, but there's one problem: important key words are off limits. Follow Rie on Instagram @thedessertsnob Follow Alix on Instagram @majortraeger Get the recipe: https://tasty.co/recipe/creamy-chicken-piccata Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/67355 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Licensed via Audio Network

Making Chocolate Croissants: Behind Tasty

Reserve the One Top: http://bit.ly/2v0iast Here is what you'll need! Homemade Chocolate Croissants (Pain Au Chocolate) Servings: 8 INGREDIENTS 4 cups flour ½ cup water ½ cup milk ¼ cup sugar 2 teaspoons salt 1 packet instant yeast 3 tablespoons unsalted butter, softened 1¼ cup cold unsalted butter, cut into ½-inch thick slices 1 egg, beaten 2 bars chocolate PREPARATION In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter. Once the dough starts to clump, turn it out onto a clean counter. Lightly knead the dough and form it into a ball, making sure not to over-knead it. Cover the dough with plastic wrap and refrigerate for one hour. Slice the cold butter in thirds and place it onto a sheet of parchment paper.. Place another piece of parchment on top of the butter, and beat it with a rolling pin. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square. Transfer the butter layer to the refrigerator. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants. Roll out each corner and form a 10-inch square. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour. Roll out the dough on a floured surface until it’s 8x24 inches. Fold the top half down to the middle, and brush off any excess flour. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn. Refrigerate for one hour. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge. After the final turn, cover the dough with plastic wrap and refrigerate overnight. To form the croissants, cut the dough in half. Place one half in the refrigerator. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches. With a knife, trim the edges of the dough. Cut the dough into 4 rectangles. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough. Place the croissants on a baking sheet, seam side down. Repeat with the other half of the dough. Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later. Place the croissants in a warm place to rise for 1-2 hours. Preheat oven to 400°F (200°C). Once the croissants have proofed, brush them with one more layer of egg wash. Bake for 15 minutes or until golden brown and cooked through. Enjoy warm! Inspired by: http://www.finecooking.com/recipe/classic-croissants Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/33442 MUSIC Licensed via Audio Network

I Tried To Make These Fluffy Japanese Pancakes • Eating Your Feed • Tasty

"Ok, that looks decent." Eating Your Feed now has merch! Check it out: https://bzfd.it/shopeatingyourfeed Subscribe to Tasty: https://bzfd.it/2ri82Z1 About Tasty: The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Like us on Facebook: http://www.facebook.com/buzzfeedtasty Follow us on Instagram: https://www.instagram.com/buzzfeedtasty/ Follow us on Twitter: https://www.twitter.com/tasty Check out our website: https://www.tasty.co/ Shop the Tasty Kitchenware line: https://t.co/0dPSuobra7 Subscribe to Tasty Newsletters: https://www.buzzfeed.com/newsletters/tasty Credits: https://www.buzzfeed.com/bfmp/videos/76906 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Licensed via Audio Network https://www.youtube.com/c/buzzfeedtasty

Can These Chefs Create These Twin's Magical Feast?

Tasty Chefs Alix and Alexis compete to turn twins Drew and Carter's wizard drawing into a delicious, real-world dish. Whose dish will slay the dragon? Follow Alix @majortraeger Follow Alexis @alexisdeboschnek Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/66580

Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4

Check us out on Facebook! - facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/52722


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