How To make Eggs a La Wedgewood

Egg Coddlers - What They Are and How to Use Them

I promised to do this video, and I'm a woman of my word. Here's a peek at some of the coddlers in my collection AND a lesson in making the perfect (IMHO) coddled egg.

HOW TO HOST YOUR OWN TEA PARTY AT HOME | Baking a Classic Victoria Sponge Cake

Join me in this fun episode where I show you how to host your very own tea party at home. From all the tea-things you will need for your table, to the best types of tea to serve, and a classic Victoria sponge cake.

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For the full Victoria sponge recipe:

For my classic scone recipe:

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Make The Ultimate Poached, Light-as-a-Cloud Egg | ChefSteps

☁️ ????

Devised by chefs Kyl Haselbauer and Nicholas Gavin, these clouds come together fairly quickly, and speed is absolutely key here—you’re working against gravity and need to get your cloud bundles prepared and into the steamer before the egg whites deflate.

Poached eggs got nothing on these cloud eggs—they’re perfect nestled atop benedicts or avocado toasts. In a tip below, we’ve also included a few fun ways to add extra flavor inside each cloud, so you can experiment with turning classic egg dishes, like spinach florentine, into clouds.

How to Make Wedgwood Pottery

In 1765, Josiah Wedgwood created a new pottery company that developed a unique satin finished strikingly blue form of earthenware which impressed the then British Queen consort Charlotte of Mecklenburg-Strelitz who gave permission to call it Queen's Ware; it was a smash hit across europe

At the time people were discovering the history of the Greeks, Romans and Egyptians. Wedgwood took advantage of that fascination by copying ancient pottery patterns and motifs. Certainly among his most popular styles was his development of the distinct blue Jasperware. This alone took over 3,000 samples to create.

Interesting Fact: Josiah Darwin was also related by marriage to Charles Darwin, which no doubt contributed greatly to his future success.

Produced and Hosted by Pottery student Percy von Lipinski
Edited by Lindsay Siljander

wedgwood.com

In 1765, Josiah Wedgwood created a new pottery company that developed a unique satin finished strikingly blue form of earthenware which impressed the then British Queen consort Charlotte of Mecklenburg-Strelitz who gave permission to call it Queen's Ware; it was a smash hit across europe

At the time people were discovering the history of the Greeks, Romans and Egyptians. Wedgwood took advantage of that fascination by copying ancient pottery patterns and motifs. Certainly among his most popular styles was his development of the distinct blue Jasperware. This alone took over 3,000 samples to create.

Josiah Darwin was also related by marriage to Charles Darwin, which no doubt contributed greatly to his future success.

Produced and Hosted by Pottery student Percy von Lipinski
Edited by Lindsay Siljander

wedgwood.com

Huckleberry Tea Infused Macarons | Montana Road Trip Inspired Macaron Experiment! | Recipes Included

Quick notes before you scroll down to the recipes:

1. Check out my Amazon Influencer Storefront! I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)

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3. If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!


Huckleberry Tea Macaron Shells (French Method)

Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar if you want to add it
Almond Powder 115g
Huckleberry Tea, finely ground 15g
Powdered Sugar 130g
*Regal Purple + Wedgewood AmeriColor gel food coloring if desired

-- Sift the powdered sugar and almond powder with the ground tea. Slowly add the sugar to the egg whites and whip to stiff peaks. Add in the food coloring with the egg whites or with the dry ingredients. Fold in the dry ingredients until they are just mixed. Continue the macaronage process and pipe onto a prepared baking tray. Tap the trays to release any large air bubbles and smooth the tops of the shells. After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray at 300F for 15 minutes--16 minutes). Cool and match before decorating and filling.

Huckleberry White Chocolate Ganache:

Cream #1 140g
Huckleberry Tea 10-20g (depending on how strong you want the ganache)
Sugar 50g
Vanilla Paste 5g
Cream #2 65g
Cornstarch 14g
White Chocolate 100g
Butter 80g
*Optional: Marionberry or Huckleberry syrup / concentrate

Warm the first cream and infuse with the tea. Steep for at least three minutes, or to the strength you desire, and strain out the tea leaves. Next, heat the infused first cream, sugar and vanilla to a scald before tempering in the second cream and cornstarch. Cook like a pastry cream then pour over the white chocolate, and blend to completely emulsify. If using, add in the huckleberry or marionberry concentrate / syrup now. Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.

Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone X and Nikon D5300
Edited in iMovie
Music from artlist.io

Find me on Instagram! @maddiebrehm

정말 쉬운 파 크래커!???? (먹어 본 사람만 아는 특별비밀 맛! Crackers Recipes, Crispy! Snacks Recipe)

파향 가득
짭짤한 파 크래커

[파크래커]

[재료]
박력분 150g
우유 60g
녹인 무염버터 30g
소금 2g
이스트 2g
베이킹 소다 1g
쪽파 35g
깨 10g (생략 가능)

1. 반죽은 오래 치대지 않고 짧게 재료만 섞어주듯 반죽합니다

2. 반죽을 얇게 펴줄수록 더 바삭합니다

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