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 🥰😍