MANGO-BANGO-CHEESECAKE

 I made this lovey Mango Bango Cheesecake a while ago , This week the Alpha Bakers are making this Mango Bango Cheesecake.
The solution was to concentrate the mango pulp before streaking it through the filling, which then formed lovely stratalike little pools of intense mango flavor. (I decide to add fruit on top to enhance the mango cheesecake.)...  
I had to find a  Indian store for the mango pulp.  
                     Absolutely Delicious ..
Yes I would make this lovey Mango Bango Cheescake again!!

Absolutely Delicious indeed!

Beautiful. ....

The mango filling cooled off and got a little thicker. .

 Reducing 200 grams of mango and let sit until lukewarm and poured on top of the very chill cheesecake and moved it around right away..

 Through the strainer....

 Mango pulp nature with no sugar or syrup....

Added the mango pulp  half way in the cheese batter and the very top ..

Two teaspoons for each drop...

Weighed the mango after straining it (200 grams )

I cooked it just a bit and Strained the mango pulp. .

Mango pulp. ...

Mixing all together. ....

Added the Greek yogurt and the mango pulp....

Added the cream cheese and sugar and mixed together. ...

I decide to use lady fingers. ....

Have may spring for pan ready and the extra plastic pan under it and foil on the spring for pan and a 12 inch round baking pan for the water bath ready...

Absolutely Delicious! 😍

From the Baking Bible 😎 💕 

Cherry Sweet Pie

This week the ALPH BAKERS are baking the (CHERRY SWEET PIE)

Cherry Pie, the filling is thickened before baking , I didn't add any plum into my filling , to make it easier to apply it into the crust. This pie is very easy to make and is tender and flaky.

I  made a couple of changes, baked it in a 8 inch pie plate and  made my own design, I add more frozen cherries/ 1/2 Tablespoon more of cornstarch and all so add 1 1/2 Tablespoons Kirsch Liquor…
"Yes I would make this delicious cherry sweet pie again"

                   Simply delicious !!

♡ Yummy! ♡....

look at that cherry sweet pie!

 ready to cool and I also made flowers with leftovers..............

placed the top pastry on and closed it.....

rolled out to a 12 inch and cut out some designs on the top pastry....

after pie pastry is chilled add the cherry mix.....

 mix the cherries with the almond extract and kirsch liquor ......

Cooling the cherry.....

Mixing the cherries over the heat with the corn-starch and less sugar....

placed the 12 inch pastry in the pie dish and covered w/ plastic bag and chilled for 30 minutes........

after chilled , rolled out the pastry to a 12 round........

Toke it out of the fridge and cut into two parts...

knead a little and put in plastic bags to chill in the fridge. ..

ready to knead.....

 added the butter............

added the cream cheese and chider vinegar and also heavy cream......

Absolutely delicious...........

From the Baking Bible...

Kourambiethes

A few weeks ago the ALPHA BAKERS were baking theses cookies, they are the kind of cookies that melt in your mouth and they have roasted almonds, liquor and also clarified butter mix with the dough. great around Christmas time or wedding cookies , or just anytime.

I decide to use the Pisa liqueur, I use a 1 1/2 scoop and I got 44 cookies at (2 inch round ) , baked them for 8 to 10 minutes and (for the clarified butter I got 355 grams.)

Yes I would make these simply delicious Kourambiethes cookies again!!

                        Simply Delicious! 😎
I eat about 4 of these melting cookies with a cup of coffee. ."Yummy " 

sprinkled powdered sugar on top...

out of the oven and cooling..

scooped the each to a 1 1/2 scooper and placed them on a baking tray (20 each on a tray) , the pat them down a bit with my two fingers and baked them for a total of 10 minutes....

now I added the dry ingredients and mixed it up just a bit and added the roasted almonds and gently mix it up and knead it for a few minutes together...

have the dry ingredients ready.....

poured in the wet ingredients and mix it up.....

have ready the Pisa liqueur , egg yolk, vanilla extract...

mixed the clarified butter and the powdered sugar until fluffy....

got all the ingredients ready....

Absolutely delicious...

From The Baking Bible! 💕 

Delightful (Chocolate Ganache Tartlets)

The alpha Baker's made these a couple of days ago.

These chocolate Ganache Tartlets are very delightful and a small mouth full, they start with making the sweet cookie tart crust with clarified butter and after making the chocolate ganache and placed  on top with a piping star tip.

 I decided to add some Golden sprinkles and a couple of little flowers on top. I weight each dough 12 grams..

I broke about 12 Tartlets grrrrrr.
It go so hot and humid that I had to put the chocolate ganache Tartlets in the fridge until I was ready to take them out😰.

Would I made them again "Yes"

                               Simply Delicious...

 Look at those lovely Tartlets. .

Piped the ganache in the mini Tartlets and put the flowers on the side and sprinkled with golden dust. Pretty indeed , it was worth it at the end.

Made the little flowers with fondant ..

 Processed the chopped chocolate and I forgot to take a picture of the end process.

 Chopped the chocolate with a big knife. .

 Out of the oven and cooling off,  I Boke 12 of the Tartlets. .grrrrr

 Weighed each one to 12 grams and rolled each one placed in mini pans and use a pastry tool..

 Kneaded it for a couple of minutes and divide it into two equal parts and wrapped with plastic wrap and refrigerate for 30 minutes. ..

 Now it's finally ready. .

 Here I added the cream and yolk...

 Finally mixed the cream and yolk together .

 Processed the sugar fine and added the clarified butter and pulse until mixed then added the dry ingredients and mix it up..

 Have all the ingredients ready to make the pastry dough. ...

                               Absolutely Pretty...

From The Baking Bible !  💕