lmao what are you doing here?

flurryshy:

Creme puff cake :3

Sadly I haven’t taken any pictures while making this cake… :|

Base
—————————-
100g butter
100g sugar
100g flour
3 eggs

Create a pastry out of all the ingredients and put it into a spring-form (26cm).

Bake the base at 180°C for about 30 minutes.

Topping
—————————-
2 packages of mini creme puffs
2 cups of cream
1 cup of sour cream
1 package of whipping cream stiffener
3 tablespoons gelling sugar
1 glass of red berry compote
3-4 sheets of gelatine

Mix the sour cream, gelling sugar and whipping cream stiffener with two cups of cream.

Place 1/3 of the mixture on the base, arrange the creme puffs in the mix and pour the rest of the mixture on top.

Let the cake rest for about a day and spread the compote on the cake.

(Optional) Dapple a 3rd cup of creme as ornaments.

robosuplex:

gourmetgaming:

Pokémon – Poffins

Oh, Pokémon. How many times can you essentially release the exact same game over and over and how many times will I relive the experience, just to be bitterly disappointed by any new species that isn’t the original 150 (or 151 depending on who you ask). I mean, apart from Girafarig who is the best Pokémon of the new generations. Shut up. Anyway, Pokémon love Poffins. They can make them smarter, better, faster, stronger… As a combination of the words Pokémon and muffin I figured this had to be something soft and slightly sweet (just like the Pokémon themselves). I did a lot of research into cakes and breads and came across the delightful anpan from Japan - a type of sweet, milky bun. The classic anpan recipe was the perfect base to create the well known light and fluffy Poffin.

This recipe makes 6 Poffins.

What you will need: A large mixing bowl, a sieve, a baking tray and tin/aluminium foil.

Ingredients:

75ml / ⅓ Cup Milk

1 ½ Tablespoons Butter

2 Tablespoons Sugar

½ Teaspoon Salt

190g / 1 ½ Cups Strong White Bread Flour

1 Egg (Beaten)

½ Teaspoon Fast-Action Dried Yeast

Variety of Food Colourings (Optional)

For the Filling:

High Quality Berry Jam/Jelly

Use any variety of berry or berries you like; cherry, strawberry, blueberry, raspberry etc.

To Garnish:

Icing/Confectioners Sugar

Water

Sprinkles

Preparing the Poffins:

1. In a pot on a low heat warm the milk, butter, sugar and salt together until the butter melts.
2. Pour the liquid into a large bowl, sieve in half the flour and mix well. Sprinkle in the yeast and stir until well combined.
3. Add the remainder of the flour and ¾ of the egg, continue to mix with a spoon until the dough comes together then use your hands to form it into a ball. (At this point you can split the dough up if you’d like to add any colouring. Do this by adding a few drops and following the next step.)
4. On a lightly floured surface tip the dough out and knead for about 10 minutes. This will warm the dough and make it firmer and smoother.
5. Split the dough up into evenly shaped portions, these will become your Poffins. Place them in a large, clean bowl and cover with cling-film/saran-wrap to rise for about 50 minutes, they should double in size.

Filling the Poffins:

Feel free to leave your Poffins plain but if you’d like to add a filling follow these steps;

1. Take one ball of dough at a time and gently flatten it out a little. Spoon some jam/jelly into the middle.
2. ‘Pinch’ the dough around it, making sure it’s completely sealed. Turn it over and gently shape the dough into a Poffin shape, which is similar to an American football, and place on a baking tray.
3. Repeat this step for each of the potion of dough and feel free to fill each one with a different berry jam/jelly filling.

Making the Poffins:

1. Whether or not you’ve added a filling, leave the prepared Poffins somewhere warm to rest for about 30 minutes.
2. Preheat the oven to 180C/350F. Gently brush them with a little of the remainder of egg on top then place in the oven to bake for around 10-15 minutes. (If your Poffins are coloured, you might want to cover them in tin/aluminium foil to stop them from browning after a few minutes).
3. Once cooked remove from the oven and allow them to cool completely. Make some icing by mixing the icing/confectioners sugar with a little water, this will act as a glue.
4. Dip the sprinkles of your choosing in the prepared icing and carefully stick them to the Poffin for the finishing touch.

There’s no need to invite 4 of your friends over to help you stir these Poffins, I assure you. Feel free to create your own mini-game though. Maybe get your mom to shout “Left! Right! Slower!” at you while you make them, it’s totally up to you. These Poffins remind me of doughnuts but with all the pleasure of freshly baked bread; they’re certainly lighter and healthier. If Poffins can make a Pokémon more beautiful, I see no reason why this isn’t true for humans - I’m expecting to see Z-list celebrities selling these on shopping networks in the coming months. 

Like this? You might also enjoy the Costume Quest - Pizza Sundae.

Oh man! Will anyone help me stir? Pleeeease!

fuckyeahitsgothic:

Thomas Keller Oreo Bat Sandwich Cookies
Makes 6-8 cookies

For the Chocolate Sablé Dough
12 ounce butter
8.5 ounces sugar
13.4 ounces all purpose flour
Pinch baking soda
Pinch salt
4.5 ounces cocoa powder

In the bowl of an electric mixer, cream the butter and sugar together using a paddle on medium speed. Sift the dry ingredients together and add to the butter and sugar mixture until combined. Refrigerate the dough for 30 minutes. Roll the dough out to a thickness of 1/8 of an inch. Cut out cookies into desired shapes. Refrigerate the cut cookies for 20 minutes. Bake at 325°F for 12 minutes and let cool on a rack.

For the White Chocolate Ganache Filling
7 ounces heavy cream
7 ounces white chocolate
1 ounces butter

Chop the white chocolate and place in a bowl. Bring the heavy cream to a boil and pour over the chopped white chocolate and stir until smooth. Add the butter and stir until incorporated. Allow the cream mixture to cool. Transfer the mixture to the bowl of electric mixer. Using the whisk attachment, whip until light and the mixture holds its shape. Refrigerate until needed.

For the rest click here- credit

nom

katcakes:

Chocolate-coated Marshmallow Cookies

You know what I love about these cookies? I didn’t have to buy them! Thanks to an amazing food blogger, Tartelette, I was able to recreate one of my brother’s favourite biscuits, Arnott’s Royals, and make about 50 for him to snack on. So thankyou Tartelette for this recipe. I have been looking for the perfect one for a long time now.

I can now say that after making these cookies, I am confident to make my own marshmallows. I no longer have to melt or use store bought ones, and that’s what’s great about trying new recipes and learning how to make things homemade.

This cookie isn’t all that hard to make, even though making your own marshmallow can appear to be scary. However, these cookies do take a few hours to make, and the reason is just because of the resting time of the marshmallow. So I suggest that if you’re making these for a gathering, make them a day ahead. I did the same thing as Tartelette and simply poured the chocolate over the cookies rather than dipping. It saved me heaps of time! This is also probably one of the most enjoyable recipes I’ve tried. After all, cookie + marshmallow + chocolate?!

Chocolate-covered Marshmallow Cookies (from Tartelette)

Ingredients

For the Cookies

• 3 cups all purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 170g unsalted butter
• 3 eggs, whisked together

For the marshmallows

• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites, room temperature
• 1 whole vanilla bean, split open and seeded

For the chocolate glaze

• 350g semisweet chocolate
• 50g vegetable oil

Method

1. Prepare the cookies: In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
   
   
2. Preheat the oven to 180C. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
   
   
3. Prepare the marshmallows: In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 120C on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.
   
   
4. Prepare the chocolate glaze: Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.
   
   
5. To assemble: Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

ENJOY! :D