that bakingunicorn
How To Make Tiramisu!
updated
♥ Cruise Vlog: July 2022
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Recipe credits: vt.tiktok.com/ZSeAyqhYH
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original recipe from:
youtu.be/vNolSSomMWo
* Ingredients (12ea)
craquelin: 85g unsalted butter, 100g sugar, 100g cake flour
choux pasrty: 2 eggs, 120ml water, 50g unsalted butter, 2g salt, 75g cake flour
earl grey pasrty cream: 2 earl grey tea bags, 250ml milk, 3 egg yolks, 50g sugar, 25g cake flour / 200ml heavy cream or double cream, 2Tbs sugar
* Recipe
Earl Grey cream
1. Mix the egg yolks and sugar in a bowl. add the cake flour and mix well.
(I used cake flour but you can use all-purpose flour. Just not bread flour.)
2. Simmer milk and add Earl Grey tea bags to infuse them in the heat. This is our Earl Grey milk.
(Earl Grey is optional! any black tea will work!)
3. Slowly add Earl Grey milk to (1) and mix well.
Earl Grey milk shouldn’t be too hot or it’ll cook the yolks.
4. Quickly cook mixture (3) in a pot. constantly stir and continue until thick (cream consistency). Cover and let cool.
Stir quickly so it doesn’t stick to the pan. Be careful not to overcook.
5. Whip the heavy cream and mix with Earl Grey cream (completely cooled)
Craquelin
1. Soften the butter kept at room temperature, add and mix the sugar and cake flour.
2. Make the dough into a ball, put in a bag and roll it to 3mm thickness and freeze.
Use it after panning the choux, never take it out ahead of time, or it’ll melt.
Choux pastry
1. Boil water, cubed butter and salt in a pot. Turn off the heat once butter is melted. add cake flour and mix with a spatula.
2. Once flour is completely incorporated, turn on the heat again until a thin coat forms on the bottom of the pot.
3. Place the dough in a bowl. slowly add beaten egg in thirds and mix well.
I prefer the dough consistency to be thick enough to form a peak with a spatula.
Cool the dough until lukewarm or the egg will cook.
4. Transfer the pastry into a piping bag and pipe into 3~3.5cm sized balls.
and take the craquelin, cut into circles and place on the pastry. (I used cookie cutter at 3cm diameter)
5. Preheat oven at 180C and bake for 20~25min.
Temperature and baking time may vary due to type of the oven.
and be careful not to open the oven in the middle, or the choux will sink.
6. Completely chill the choux and stuff the Earl Grey cream to finish.
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♥ → 10 minute quick tiramisu recipe: (from bigger bolder baking)
INGREDIENTS:
1 cup (8floz/225ml) heavy whipping cream
1 cup (8oz/225g) mascarpone cheese, room temperature (see substitute idea below)
1/3 cup (2 1/2 oz/71g) sugar
1 teaspoon vanilla extract
1 tablespoon Amaretto liquor or Brandy (optional but yummy!)
2 cups (16oz/450ml) espresso or STRONG coffee at room temperature
1 pack Ladyfingers (Boudoir biscuits/Savoiardi. Look for eggless if needed)
Cocoa powder for dusting the top
INSTRUCTIONS:
Beat whipping cream, sugar, and vanilla until soft peaks form.
Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.
Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.
Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture.
Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).
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♥ → Fruit Tarts: (recipe from laura vitale)
Ingredients
For the Custard:
2 ½ cups of Whole Milk
¼ cup of All Purpose Flour
¼ cup of Granulated Sugar
3 Egg Yolks
Zest of ½ Lemon
1 tsp of Vanilla Paste or 1 Envelope of Vanillina
Small Pinch of Salt
For the Crust:
2 ½ cups of All Purpose Flour
¼ cup of Granulated Sugar
1 ½ tsp of Lemon Zest
¼ tsp of Salt
1 Envelope of Vanillina or 1 tsp of Vanilla Extract
½ Envelope of Pandegliangeli or 1 ½ tsp of Baking Powder
1 cup of Unsalted Butter, softened at room temperature
2 Eggs
1 Shot Glass of ½ Limoncello and ½ Strega, optional
and of course, fruits of your choice!
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♥ → CONDENSED MILK CHOCOLATE TRUFFLES (recipe from nino’s home on youtube)
Ingredients
• 240g condensed milk
• 100g cocoa powder
• extra cocoa powder for dusting
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♥ → Recipe: laurainthekitchen.com/recipes/ice-cream-hard-shell
(I halved the recipe in this video)
INGREDIENTS
1 cup of chocolate chips
2.5 tbsb coconut oil
+ Ice cream for serving!
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♥ → Recipe:
INGREDIENTS
for caramelised bananas:
2 tbsb butter
2 tbsb brown sugar
2 bananas
+ Ice cream for serving!
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♥ → Recipe: divascancook.com/blueberry-cream-cheese-muffin-recipes
youtu.be/JDEaKltMrtg
INGREDIENTS
½ cup vegetable oil
1 cup granulated sugar
4 oz. cream cheese, room temperature
1 egg
1 teaspoon vanilla extract
½ -1 teaspoon lemon zest (optional but yum)
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup buttermilk
1 cup blueberries, plus more for pressing onto tops
INSTRUCTIONS
Preheat oven to 375 F.
Place cupcake liners into the cupcake tray. Set aside.
In a large bowl, combine vegetable oil, sugar, and cream cheese.
Mix in egg, vanilla extract, and lemon zest.
In a separate bowl sift together flour, baking powder, and salt.
Combine dry ingredients in the wet alternating with the buttermilk.
Carefully fold in blueberries.
Pour batter into prepared muffin tin.
Press a few blueberries into the top of the batter
Bake for 15-20 minutes.
Remove from oven and let cool in pan until pan is warm.
Remove muffins and place on a cooling rack to finish cooling.
Serve warm.
My buttermilk substitute recipe video: (half it for this recipe) youtu.be/d30ebhvys6Q
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♥ → First Song Used:
H.O.T by Jasper Sawyer
youtube.com/user/jaspersawyer
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♥ → CHOCOLATE CHEESECAKE
Ingredients
For crust:
2 oz graham cracker crumb crust (55g)
2 tablespoons unsalted butter, melted (30g)
For cheese cake filling:
1/2 cup whipping cream (120ml)
2 tablespoons granulated sugar (25g)
1/2 teaspoon pure vanilla extract, optional
1 tablespoon unsweetened cocoa powder
3.6 oz cream cheese, softened (100g)
3.6 oz semi-sweet chocolate, melted and cooled (100g)
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♥ → Recipe Taken From
youtube.com/watch?v=UTiy4TjNOIA
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♥ → Hip Hop Christmas by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Artist: http://www.twinmusicom.org
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♥ → Hip Hop Christmas by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://www.twinmusicom.org
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Kat and Tanner by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://www.twinmusicom.org
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♥ → CHOCOLATE CRINKLES
RECIPE: http://www.laurainthekitchen.com/recipes/chocolate-crinkles
RECIPE VIDEO: youtube.com/watch?v=cA7P5QG0_Qo#action=share
Ingredients
1 cup of All Purpose Flour
2/3 cup of Granulated Sugar
1/2 cup of Cocoa Powder
1/4 cup of Unsalted Butter, softened at room temperature
1 tsp of Baking Powder
1/4 tsp of Salt
1/2 tsp of Instant Espresso Powder
2 Eggs
1 tsp of Vanilla Extract
1/2 cup of Confectioner Sugar
Chocolate Kisses (optional)
Preparation
1) In a bowl, whisk together the flour, cocoa powder, salt, baking powder and instant espresso powder, set aside.
2) In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar, add the vanilla and eggs and mix until creamy and smooth.
3) Add the dry ingredients and mix them in long enough to combine.
4) Place the dough in a bowl, cover and refrigerate for a minimum of 3 hours or up to overnight.
5) Preheat your oven to 350 degrees, line a couple baking sheets with parchment paper and set aside.
6) Using a small ice cream scoop or two spoons, form little balls of dough and coat them in the confectioner sugar, place them a couple inches apart on your prepared baking sheets.
7) Bake the cookies for 10 to 12 minutes and allow them to cool completely before serving.
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Kat and Tanner by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)
Artist: http://www.twinmusicom.org
♥ → Apple Almond Tarts: (http://www.laurainthekitchen.com/recipes/almond-apple-tarts)
Ingredients
1/2 cup of Ground Almonds
1/4 cup of Granulated Sugar
1 Egg
1/2 tsp of Vanilla Extract
1/4 tsp of Lemon Zest
4 Tbsp of Unsalted Butter, softened at room temperature
1 tsp of All Purpose Flour
Sliced Almonds
3 Granny Smith Apples, peeled and thinly sliced
2 Tbsp of Granulated Sugar
2 Sheets of Puff Pastry, thawed
Preparation
1) In a large bowl, cream together the butter and sugar, add the egg, vanilla and lemon zest and using a handheld electric whisk, whisk for a few minutes or until the mixture becomes thick and takes on a consistency similar to a mousse.
2) Add the ground almonds and flour and mix until you have a creamy mixture. Pop it in the fridge to set for about 15 minutes.
3) Preheat your oven to 400 degrees, line two baking sheets with some parchment paper and set aside.
3) Roll out a sheet of puff pastry on a lightly floured surface, roll it out so it’s about 1/2” bigger on all 4 sides.
5) Cut 4 large rounds out of the puff pastry and place them on your prepared baking sheet. Quickly toss the apples with the 2 tablespoons of sugar and set them aside.
6) Add a dollop of the almond mixture in the center of each circle and spread it around a bit making sure to leave a little border, arrange a few apple slices on top of the mixture and sprinkle over a few sliced almonds.
7) Continue with the rest of the filling and pastry, then pop them in the oven and allow them to bake for about 20 minutes or until golden brown.
8) Sprinkle them with some powdered sugar and serve right away!
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♥ → YOU'LL NEED:
- Store bought crepes/wraps
- Fruits
- Dessert Sauce
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♥ → YOU WILL NEED:
- 1 sheet of puff pastry (makes 8 croissants)
- Nutella
- Egg & Water for egg wash
- Icing Sugar
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♥ → youtube.com/watch?v=JAAmBfdUMbU
Ingredients
1 box strawberry cake mix
2 egg
⅓ cup oil
1 cup chocolate chips
Instructions
Preheat oven to 350 degrees F and grease cookie sheets or use parchment paper or baking mat.
In a large bowl, mix cake mix, eggs, oil and mix until well combined. Once everything is mixed in add the chocolate chips
Take 2 tablespoons of dough and form into ball and place on cookie sheet. Flatten with a wooden spoon or a cup.
Bake for 12 minutes.
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♥ → youtube.com/watch?v=x41ze5sLnBY
Ingredients
1 large onion, cut into 1/2-inch slices
1 1/4 cups all-purpose flour (152g)
½ cup corn starch (63g)
½ teaspoon garlic powder
½ teaspoon dried parsley, or oregano
1 egg
3/4 cup milk (180ml)
3/4 cup dry bread crumbs, Panko preferred (90g)
Vegetable oil for frying
Salt, pepper, and cheese of your choice, to taste
Ketchup and mayonnaise, to serve
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♥ → [31st May to 1st June 2017, In Melbourne, Australia]
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♥ → misstamchiak.com/recipe-jelly-hearts
Recipe – Jelly Hearts
For 10 inch square tin (Makes 25 jelly hearts)
Ingredients
For the crust –
300g digestive biscuits
150g unsalted butter
Method:
1. Microwave the butter for 30 to 40 seconds at high till butter is melted.
2. Dip a brush into the melted butter and butter a large rectangular pan generously.
3. Place digestive biscuits in a food processor and process until they become fine crumbs.
4. Add the melted butter into the biscuits. Stir well.
5. Place Using a potato masher or a large glass with a flat surface, pack the mixture tightly into the pan.
6. Place the pan in the fridge and chill until ready to use.
Tip:
– If you are using a non-removable tin, you can line the tin with aluminium or baking paper so that the crust won’t stick to the tin and it will be easier for you to remove.
For the cheesecake layer –
250g cream cheese (placed in room temperature for 2 to 3 hours to soften)
2 & 1/2 tablespoons gelatin powder
200g boiling water
70g sugar
About 13 strawberries
Method:
1. Add gelatin powder and sugar in a bowl.
2. Add boiling water to the mixture. Stir well till all the gelatin everything has dissolved. Set aside to cool.
3. In a large mixing bowl, whisk the cream cheese till soft and smooth.
4. Add the cooled gelatin mixture a little at a time. Whisk well to combine.
5. Remove the pan from the fridge. Pour the cream cheese mixture on to the biscuit base and let it set for 15 minutes.
6. Meanwhile, cut the strawberries. Cut them into half and use a heart shape mould to cut them into heart shape.
7. Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently.
8. Cover the pan with cling film wrap. Chill for at least 4 hours or overnight.
Tips:
– If the strawberries don’t sink in, they will float up in the jelly layer later.
– If you don’t have a mould, just slice off the white tops with the leaves and cut a deep V in the centre.
For the jelly layer –
Strawberry Jelly Powder
250g boiling water
250g cold water
(FOLLOW AS ACCORDING TO PACKAGE DIRECTIONS)
Method:
1. Add boiling water into the strawberry powder. Stir well till the jelly powder is dissolved.
2. Add in cold water. Gently pour the cooled mixture over the cream cheese layer.
3. Cover with cling film wrap again. Chill for at least 4 hours or overnight.
Tips:
– Ensure that the jelly-water mixture has cooled. If the mixture is still hot, it will melt the cheese layer and cause bits of cheese to float in the jelly layer.
– Use a sharp knife with a thin blade to cut the jelly hearts. Prepare a large jar of boiling water. Dip the knife into the water. Wipe it off and cut. Repeat that with every cut to get a nice clean cut with no crumbs sticking at the sides.
– Use a hairdryer to blow the surface for a few minutes before removing the jelly hearts. The heat will warm the butter at the base and make it easier to remove the jelly hearts.
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♥ → FYI: I rarely upload these days since i'm really busy with school so i will only upload random videos whenever i have the time.
♥ → Where You Can Buy The Kit:
http://www.blippo.com/meiji-diy-apollo-chocolate-kit.html
ebay.com/p/Meiji-Apollo-Choco-DIY-Kit-30g-Japanese-Strawberry-Chocolate-Candy-Snack-meiji/1351263660
*THIS IS NOT A SPONSORED VIDEO*
(i just find this kit interesting so i decided to share it)
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♥ → youtube.com/watch?v=CPNiRE0FURw&t=1s
Printed Macaron template (I make 3.5cm/1.33in diameter) http://barbarabakes.com/wp-content/up...
Shells:
150g almond flour http://amzn.to/1HWaLc0
105g egg whites
40g water
120g granulated sugar
145g powdered sugar
gel food coloring http://amzn.to/1ABCGxU (liquid food coloring will add too much moisture)
5g unsweetened cocoa powder http://amzn.to/1HQRpI4
(THIS WAS THE ORIGINAL RECIPE)
Filling: (will probably fill 50-60 macarons, actually, so you can cut this in half)
2 cups powdered sugar
½ cup salted butter
1 cup crushed or mini oreo cookies
4-5 tablespoons heavy cream/milk
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♥ → APPLE CRISP: (made 2 portions for me)
youtube.com/watch?v=OtbzF-19y6U
1 Honeycrisp Apple (granny smith or any other apple works too)
Lemon Wedge (i felt it was unnecessary)
1 Tbsp Brown Sugar
1/4 tsp Cardamom (left it out)
1/4 tsp Cinnamon
Topping:
3 Tbsp Quick Oats
3 Tbsp Flour
1 Tbsp Brown Sugar
1/4 tsp Cardamom (i didn't have it so i left it out. still tasted amazing)
1/4 tsp Cinnamon
2 Tbsp Melted Butter
Chop up the apple and mix in the Lemon juice, Brown Sugar, Cardamom, and Cinnamon. Set aside.
In a bowl mix the Quick Oats, Flour, Brown Sugar, Cardamom, and Cinnamon together. Then pour and mix in the Melted Butter.
In 2 small tart dishes add the apple filling and top with the oat crisp topping.
Bake 25-30 Minutes at 350º F. Serve with Vanilla Ice Cream.
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♥ → youtube.com/watch?v=LmLkPBut8nI
HOW TO MAKE CHRISTMAS JAP STRAWBERRY CAKE:
Ingredients for Christmas Cake (18cm/7.09 inch diameter) - Sponge Cake -
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk
- Soaking Syrup - (since mine was a tiny cake, i halved this part and skipped the brandy)
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries
- Toppings - (i used a different recipe but use this if you are making the normal sized cake)
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar
ideal size but i went with a mini sized:
Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36x22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments
* Let the cake cool down in the cake pan as it will keep the sponge cake moist.
** Advice for Making Christmas Cake **
please follow the instructions thoroughly.
The measurements and whipping time for the batter are critical to make a sponge cake. If the whipping time is not accurate, the sponge cake will become flat. Using a scale to measure the ingredients by weight is absolutely necessary.
Baking time depends on various factors like the size of round pan, type of oven you use and so on. I recommend keeping your eyes on the cake while baking. If the height of sponge cake is not enough, you might want to bake another sponge so that your Christmas cake will have 3 or 4 layers. Good luck in the kitchen!
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♥ → ORANGE HOT CHOCOLATE:
- 1 orange
-1 cup of milk
-2 oz of chocolate (i reccomend dark since orange is sweet)
(feel free to use orange chocolate if you have it to intensify the orange flavour)
-straw
♥ → NUTELLA HOT CHOCOLATE: (easiest hot cocoa recipe you'll ever make)
-1 cup of milk
-2-4 tbsb nutella or any choc hazelnut spread (taste along the way and add more if you need to
-whipped cream
-microwave or stove
♥ → WHITE PEPPERMINT MOCHA:
-1/2 cup of milk
-1/2 cup hot water + 2tsp coffeepowder / 1/2 cup coffee
-6-8 peppermint kisses (of course you can use other brands, candy canes, peppermint extract to substitute the kisses)
-whipped cream
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ack, video editing style, thumbnail, problems, anything like that!
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♥ → SNICKERDOODLES:
Ingredients:
1 1/3 cups of all purpose flour
1 egg
1 stick (or 1/2 cup or 113 grams) butter, at room temp.
1/2 tsp vanilla
3/4 cup sugar
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp kosher salt
1/2 tbsp cinnamon
1/2 tbsp sugar (for the coating)
Directions:
Preheat over to 400º F.
Combine the butter, sugar, egg, and vanilla extract in a bowl and blend well. Then add your flour, cream of tarter, baking soda, and salt, and mix together into a dough. In a separate bowl, combine the 1/2 tbsp of sugar with the cinnamon together. With a scooper, form round balls from the dough and coat each in the cinnamon mixture.
Place dough balls onto a baking sheet lined with parchment paper, about 3 inches apart, and bake for 8-10 minutes until golden brown.
Let cool for 5 minutes and enjoy!
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♥ → PUMPKIN CHOCOLATE CHIP COOKIES:
-3/4 cups white sugar
-3/4 cups brown sugar
-1/2 cup butter
-6 tbsp pumpkin puree
-2 tsp vanilla extract
-1 1/2 cups flour
-2 tsps baking powder
-1/2 tsp baking soda
-1 1/2 tsp cinnamon (i recommend adding lesser as mine turned out with overpowering cinnamon flavour)
-1/4 tsp pumpkin pie spice
-3/4 cup chocolate chips
Bake @350F for 8-10mins
HOMEMADE
Pumpkin puree: youtube.com/watch?v=ODCprrPPg98
Pumpkin pie spice: youtube.com/watch?v=Xp7Nxl04RjY
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My Homemade Recipes For
Pumpkin puree: youtube.com/watch?v=ODCprrPPg98
Pumpkin pie spice: youtube.com/watch?v=Xp7Nxl04RjY
♥ → RECIPE: (i halved the recipe in the video)
Created By: Joanne and Adam Gallagher
Yield: 2 Drinks
You Will Need
2 cups milk
2 tablespoons pumpkin puree
1 to 3 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon pumpkin pie spice, plus more for serving
1/2 cup strong hot coffee
Whipped cream, for serving
Directions
Heat the milk, pumpkin, and sugar. Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil.
Whisk in the vanilla, spices, and coffee. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
Serve the drinks. Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
Original Written Recipe: http://www.inspiredtaste.net/8419/pumpkin-spice-latte-at-home-recipe
Original Video: youtube.com/watch?v=gvYYxth7cVM
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♥ → INSPIRED BY:
youtube.com/watch?v=tPKKaR_8dGY
♥ → THINGS YOU'LL NEED:
-Epson/Sea Salt (just pour the amount you would like to make)
-Container to store your bath salts (recommend plastic since you might drop glass)
-Orange food colouring, optional (red + yellow)
-Cinnamon sticks, whole cloves, pumpkin pie spice (feel free to add more)
-Coconut oil for scent (optional)
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