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Turn your sound on - I did a little voiceover for you! Ohhhh the keyhole - this was pure drama š Letās start with the dessert which actually tasted sooo good - but my layers were no bueno š° 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 š Then...the keyhole. This custom acetate stencil was a pain in the š combined with the hot weather - it was literally impossible to get the chocolate to set š 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 didnāt melt, so when I put the key in, it just broke into a million pieces š Anyways I thought the voiceover would be funny to explain it all so itās worth a listen!
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So Iāve been off here for a little while - trying to decide when it seemed right to āpostā 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 thereās 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. Iāve saved it all in my highlights if you want to have a watch! In the mean time, hereās 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 š
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Listening & learning š¤
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Itās a triangle..prism..thing 𤣠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 ācraterā 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 didnāt have any gloves so I literally destroyed all my hard work tempering the chocolate and completely manhandled each piece 𤣠I feel like the camera didnāt really do it justice but in real life it looked cool š
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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 processā¦I triedā¦letās 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!
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Ohhh back on ya TV screens tomorrow šŗ! 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, Iād love to see š„°š
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Look at these cuteeeee little Macs! The ingredients are running low so the crazy ideas are on pause 𤣠Iām about to run out of jam so the next filling is going to be mustard or pesto by the looks of it loll Donāt forget Iām doing live cooking shows everydayyyyy at 4pm GMT/12pm EST! We made brownies today, and weāve 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 youāll need!)
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I mean..if Iāve got no toilet roll I might as well put the empties to good use for my baking 𤣠sorry I havenāt posted in foreverrrrr!! Iāve been working on a 3D printed edible Jenga set and I canāt do it š 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) - Iāve got a whole set of in depth classes on getting perfect choux! If youāve missed it on my stories, Iāve been busy cooking up some recipes during the time that we are all at home, and Iād 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! Weāll be making approachable things like brownies/cookies/pancakes - recipes that hopefully we can all do together! If youāre up for it, Iāll make sure I give you the ingredients ahead of time and we can start on Wednesday.
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The Dice š² ! Iām travelling this week in NYC so I thought as Iām 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 couldnāt believe it had actually worked šØ I ended up using isomalt for the black dots but I definitely shouldāve used chocolate 𤣠Maybe I should make another one and try and roll it on an edible board game...hopefully it wonāt end up like the bowling ball!
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I love coming up with ideas that literally make no sense a la this one 𤣠There is A LOT of spinning and spirals going on, Iām 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 š„ 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 š¤£š§æ