Uploaded July 2020 | Updated September 2026, 2 weeks ago
JJR is mixing it up (pun intended!) and making a Unicorn Tart! See if the Cake Slayer can use his powers to make other desserts!
Subscribe to our INSTAGRAM for more YBD goodness! https://www.instagram.com/youvebeende...
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Edited by Woody Roseland
roselandcreative.co
Easy Cream Cheese Mousse
Ingredients:
1 lb. or 453 g Cream cheese (room temp)
1 (5.9 oz or 167g) box instant pudding mix, vanilla
2 Tablespoons vanilla extract
2 cups or 500ml heavy cream
1/2 cup or 1.75 oz (51 g) confectioners sugar
1.) Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment .
2.) Cream on medium high until smooth. Note: you will need to stop the mixer a couple times and scrape the bowl.
3.) Add pudding mix and vanilla to the cream cheese on low and mix until incorporated.
4.) On low speed, add the cream in small increments, scraping the bowl in between additions.
5.) Add the powdered sugar and mix to incorporate.
6.) Switch to the whip attachment and whip on high until light and fluffy, about 1 minute.
Chocolate Short Dough (1.2.3 Dough)
Yield: 6 lbs. 12 oz of dough
Ingredients:
1 lb. granulated sugar (452 g)
2 lbs. unsalted butter (932 g), room temperature
3 lbs. all purpose flour (1360 g)
4 large eggs (8 oz. or 218 g)
4 1/2 oz. cocoa (124 g)
2 teaspoons vanilla
pinch of salt
1.) In the bowl of a stand mixer, fitted with the whip attachment, combine and sugar and butter on low speed until incorporated.
2.) Add the eggs and vanilla and incorporate on low speed.
3.) Sift the flower, salt and cocoa and add in three additions, also on low speed.
4.) Wrap the dough and refrigerate overnight.
5.) Roll the dough to desired thickness and use it in a tart pan or cut out shapes to make cookies.
6.) Bake dough at 350 F or 176 C for 10 to 12 minutes.
Here are my affiliate links for products we used in the show!
Offset spatula: amzn.to/3ffIJhc
Cake scraper: amzn.to/2zrDax6
Sprinkles: amzn.to/2YrpMS8
Stand Mixer: amzn.to/2AhkJM7
Mixing bowls: amzn.to/2Uz6IzY
Measuring Cups: amzn.to/2MLqYdw
Hand Blender: amzn.to/2AXjjWT
Spatulas: amzn.to/2Uzqk7i
Prep bowl set: amzn.to/2OS7eWC
Tart pan: amzn.to/39qy2aa
Silicone rolling pin: amzn.to/32Qr6lc
Pudding mix: amzn.to/3eYt5WV
Cocoa Powder: amzn.to/2BpTAXR
Gold dust: amzn.to/3g7rHmB
Gel Colors: amzn.to/2CFWRCV
JJR is mixing it up (pun intended!) and making a Unicorn Tart! See if the Cake Slayer can use his powers to make other desserts!
Subscribe to our INSTAGRAM for more YBD goodness! https://www.instagram.com/youvebeende...
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Edited by Woody Roseland
roselandcreative.co
Easy Cream Cheese Mousse
Ingredients:
1 lb. or 453 g Cream cheese (room temp)
1 (5.9 oz or 167g) box instant pudding mix, vanilla
2 Tablespoons vanilla extract
2 cups or 500ml heavy cream
1/2 cup or 1.75 oz (51 g) confectioners sugar
1.) Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment .
2.) Cream on medium high until smooth. Note: you will need to stop the mixer a couple times and scrape the bowl.
3.) Add pudding mix and vanilla to the cream cheese on low and mix until incorporated.
4.) On low speed, add the cream in small increments, scraping the bowl in between additions.
5.) Add the powdered sugar and mix to incorporate.
6.) Switch to the whip attachment and whip on high until light and fluffy, about 1 minute.
Chocolate Short Dough (1.2.3 Dough)
Yield: 6 lbs. 12 oz of dough
Ingredients:
1 lb. granulated sugar (452 g)
2 lbs. unsalted butter (932 g), room temperature
3 lbs. all purpose flour (1360 g)
4 large eggs (8 oz. or 218 g)
4 1/2 oz. cocoa (124 g)
2 teaspoons vanilla
pinch of salt
1.) In the bowl of a stand mixer, fitted with the whip attachment, combine and sugar and butter on low speed until incorporated.
2.) Add the eggs and vanilla and incorporate on low speed.
3.) Sift the flower, salt and cocoa and add in three additions, also on low speed.
4.) Wrap the dough and refrigerate overnight.
5.) Roll the dough to desired thickness and use it in a tart pan or cut out shapes to make cookies.
6.) Bake dough at 350 F or 176 C for 10 to 12 minutes.
Here are my affiliate links for products we used in the show!
Offset spatula: amzn.to/3ffIJhc
Cake scraper: amzn.to/2zrDax6
Sprinkles: amzn.to/2YrpMS8
Stand Mixer: amzn.to/2AhkJM7
Mixing bowls: amzn.to/2Uz6IzY
Measuring Cups: amzn.to/2MLqYdw
Hand Blender: amzn.to/2AXjjWT
Spatulas: amzn.to/2Uzqk7i
Prep bowl set: amzn.to/2OS7eWC
Tart pan: amzn.to/39qy2aa
Silicone rolling pin: amzn.to/32Qr6lc
Pudding mix: amzn.to/3eYt5WV
Cocoa Powder: amzn.to/2BpTAXR
Gold dust: amzn.to/3g7rHmB
Gel Colors: amzn.to/2CFWRCV
