Turn your sound on - I did a little voiceover for you! Ohhhh the keyhole - this was pure drama 😂 Let’s start with the dessert which actually tasted sooo good - but my layers were no bueno 😰 I tried to layer it all freehand but I really need a ganache frame to get it much more even...so it all went a bit wonky 😏 Then...the keyhole. This custom acetate stencil was a pain in the 🍑 combined with the hot weather - it was literally impossible to get the chocolate to set 😖 I smashed about 8 of them and then I tried to carefully balance the key on top and it all collapsed. I froze the dessert to within an inch of its life so that it didn’t melt, so when I put the key in, it just broke into a million pieces 😂 Anyways I thought the voiceover would be funny to explain it all so it’s worth a listen!
So I’ve been off here for a little while - trying to decide when it seemed right to ‘post’ as at the moment, there are so many more important things going on in the world that need our attention, more than my silly desserts! Hopefully some of you will have seen my stories, I discussed how I was feeling about BLM and what I planned to do to try and make a difference. It always seems hard, as one individual, that you can make any sort of difference, but hopefully I can use this platform to connect with you guys as well as share and create things to deliver the equality I really believe is needed. So there’s a few things I am going to do personally, like donating funds from my baking school, giving away memberships, and hopefully creating a series to showcase POC, and the incredible talent they have within food. I’ve saved it all in my highlights if you want to have a watch! In the mean time, here’s a little dessert I knocked up last week, it was a peanut butter and chocolate mousse with caramelised chocolate rocks and meringue shards. The meringue totally ruined it for though, I always think in my head I will like meringue shards on a dessert and I never do 🙃
Listening & learning 🖤
It’s a triangle..prism..thing 🤣 Not really sure what to call it but I had a design sitting on my computer that I wanted to replicate somehow! I had a few initial ideas but then thought this velvet “crater” in the centre of the prism would look cool! I filled the surrounding blocks with a hazelnut crumb, coffee whipped ganache and a pistachio financier. I didn’t have any gloves so I literally destroyed all my hard work tempering the chocolate and completely manhandled each piece 🤣 I feel like the camera didn’t really do it justice but in real life it looked cool 😎
This is just elegantttt!! I saw this tart design from @aadriana__m and I was like dayum, that is exactly my kinda tart I need to try this! I went for a chocolate sable, orange & almond frangipane, a thick layer of orange ganache (I wanted it to be thicccc), vanilla whipped ganache, fresh strawberries and a tempered white chocolate ring. I was going to velvet spray the little vanilla dollops but then I got lazy. I also forgot to show you the white chocolate ring process…I tried…let’s just say there were a few choice words thrown around trying to film it lollll Also a huge thank you to all of you who have been baking along on the insta stories - I am overwhelmed and so touched by all of you recreating the recipes, there is no better feeling then seeing you guys succeed!
Ohhh back on ya TV screens tomorrow 📺! Super excited to be judging Chopped Sweets on @foodnetwork with @artisanbryan & @conantnyc ! The episode airs tomorrow March 30th @ 10pm EST! If you catch it, tag me in some stories, I’d love to see 🥰😍
Look at these cuteeeee little Macs! The ingredients are running low so the crazy ideas are on pause 🤣 I’m about to run out of jam so the next filling is going to be mustard or pesto by the looks of it loll Don’t forget I’m doing live cooking shows everydayyyyy at 4pm GMT/12pm EST! We made brownies today, and we’ve got cookies for tomorrow! And also a huge shoutout to you all baking the recipes - you are smashing it, it has been so amazing to see you all recreating the cakes and bread! See you tomorrow for cookies (check my IG stories for the ingredients you’ll need!)
I mean..if I’ve got no toilet roll I might as well put the empties to good use for my baking 🤣 sorry I haven’t posted in foreverrrrr!! I’ve been working on a 3D printed edible Jenga set and I can’t do it 😭 I can however, make Choux pastry, so voila! Duo of chocolate choux with a toothbrush toilet paper tube chocolate decoration lol! If you want to learn the ins and outs of choux pastry check out my latest classes on Bake It Better (link in bio) - I’ve got a whole set of in depth classes on getting perfect choux! If you’ve missed it on my stories, I’ve been busy cooking up some recipes during the time that we are all at home, and I’d really love to do live baking classes with you guys everyday! I know a lot of you are at home and need a break, or your kids at home from school and are missing out on their cooking classes! So my plan is to do live baking classes everyday on IG - if it sounds of interest let me know in the comments or tag a friend/teacher/parent/son/daughter/anyone (!) you want to bake with! We’ll be making approachable things like brownies/cookies/pancakes - recipes that hopefully we can all do together! If you’re up for it, I’ll make sure I give you the ingredients ahead of time and we can start on Wednesday.
The Dice 🎲 ! I’m travelling this week in NYC so I thought as I’m not in my kitchen, I could share some of my favourite videos all week, starting with this! When I unmoulded it for the first time I couldn’t believe it had actually worked 😨 I ended up using isomalt for the black dots but I definitely should’ve used chocolate 🤣 Maybe I should make another one and try and roll it on an edible board game...hopefully it won’t end up like the bowling ball!
I love coming up with ideas that literally make no sense a la this one 🤣 There is A LOT of spinning and spirals going on, I’m dizzy just looking at it. It took about 4 attempts before I managed to transfer the cocoa butter spiral design on to the mousse and it looks 🔥 This has sable breton base, topped with a soft cocoa sponge, milk chocolate cremeux and a vanilla cheesecake mousse. I added a clear glaze on top which was maybe a little unnecessary but I wanted the shine! I surrounded it with a ring of macarons...again very random 🤣🧿