Toffee coffee chiffon cake 太妃咖啡戚风蛋糕 Gâteau en mousseline au café caramel Toffee
Ingredients
Caramel cream (prepared 10 hours in advance)
Sugar 100g
Water 30g
Boil syrup until amber
Whipping cream 100g
Salt 2g
Gelatin 5g
Whipping cream 550g
Refrigerate for 10 hours
Coffee chiffon cake
4 eggs
Vegetable oil 40g
Espresso 60g
Cake flour 75g
Sugar 70g
Bake at 150°C (302°F) for 50 minutes
Chocolate hazelnut crisp
Hazelnut Praline(50%) 55g
Dark Chocolate 20g
Pailleté feuilletine 50g
Caramel walnuts
Gold leaf
配料
焦糖奶油(提前10小时准备)
细砂糖 100g
水30g
糖浆熬至琥珀色
淡奶油 100g
盐 2g
吉利丁 5g
淡奶油 550g
冷藏10小时
咖啡戚风蛋糕
4个鸡蛋
植物油 40g
意式浓缩咖啡 60g
低筋面粉 75g
细砂糖 70g
150°C (302°F)烤50分钟
巧克力榛子薄脆
榛子酱(50%) 55g
黑巧克力 20g
薄脆(Pailleté feuilletine) 50g
焦糖核桃
金箔
Ingrédients
Crème caramel (préparée 10 heures à l'avance)
Sucre 100g
Eau 30g
Faire bouillir le sirop jusqu'à ambre
Crème à fouetter 100g
Sel 2g
Gélatine 5g
Crème liquide 550g
Réfrigérer 10 heures
Gâteau mousseline au café
4 œufs
Huile végétale 40g
Espresso 60g
Farine T45 75g
Sucre 70g
Cuire à 150°C (302°F) pendant 50 minutes
Croustillant au chocolat et aux noisettes
Praliné noisette(50%) 55g
Chocolat noir 20g
Pailleté feuilletine 50g
Noix caramel
Feuille d'or
My NEW FAVOURITE CUPCAKES! | Sticky Toffee Pudding and Custard Cupcake Recipe | Cupcake Jemma
NEWS FLASH! Me and Sally just created MY FAVOURITE EVER CUPCAKE! This is no joke, these Sticky Toffee Pudding Cupcakes with Custard Icing are honestly the most delicious cupcakes and you just HAVE to bake them! The sponge is so moist and full of dates, ginger and spices, and that Creme Mousseline German Buttercream is the perfect pairing!
Please please make these or drop into the Crumbs and Doilies shop in Soho to grab yourself one, as well as a high five! Remember to tag us on Instgram @cupcakejemma @sallydells and use the hashtag #cupcakejemma so we can see and marvel at your creations!
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For the Sticky Toffee Sponge
150g Pitted Dates
2 Stem Ginger Balls
175ml Boiling Water
1 tsp Bicarbonate of Soda
75g Soft Unsalted Butter
150g Soft Light Brown Sugar
2 Large Eggs
175g Self Raising Flour
1/2 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/8 Ground Nutmeg
1/4 tsp Salt
For the Sticky Toffee Sauce
80g Unsalted Butter
80g Dark Musavado Sugar
100ml Double Cream
1/2 tsp Yeast Extract (e.g. Marmite!)
Pinch of Salt
For the Custard Icing (Creme Mousseline)
450ml Whole Milk
2 tsp Vanilla Extract
135g Caster Sugar
30g Cornflour or Cornstarch
2 Large Eggs
2 Egg Yolks
250g Unsalted Butter
1/4 tsp Salt
Caramelised White Chocolate Swiss Meringue Buttercream:
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MERCH MERCH MERCH!:
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My NEW FAVOURITE CAKE Sticky Toffee Cake Recipe | Live Baking Class
???? Its official this is my NEW FAVOURITE sticky toffee cake ???? Seriously this is the most sweet and moist cake ever and it's drizzled in the BEST sticky toffee sauce too!
⬇️⬇️ STEP BY STEP RECIPE
This deliciously easy twist on a classic British dessert, the sticky toffee pudding cake is the perfect comfort dessert for cold autumn evenings. It's so moist, full of dates, a touch of spice and that sauce is to die for! Trust me, you'll be making this sticky toffee bundt cake over and over again!
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Join Lou, the Dessert Obsessed Baker at Crumbs and Corkscrews for a live baking class as she teaches you how to make the best ever autumn baking recipe - sticky toffee cake
???????? VIDEO CHAPTERS
00:00 How to make sticky toffee cake
04:14 All about the recipe
07:06 Check out the ingredients
14:24 The equipment you'll need
18:11 Preparing the dates
19:15 Making the sticky toffee cake batter
32:12 Preparing the bundt pan
37:27 Filling the bundt pan
41:50 Baking the sticky toffee pudding cake
45:13 Making the sticky toffee pudding sauce
54:58 How to get the cake out of the pan
01:02:56 Recipe recap
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#stickytoffeepudding #stickytoffeecake #stickytoffeepuddingcake #newfavouritecake #bestcakeever #stickytoffeedessert #crumbscorkscrews #dessertobsessedbaker
How to assembly a sticky toffee creme brûlée layer cake
How to assembly a sticky toffee creme brûlée layer cake - things get messy before they get neat(er)!
This is a great technique to keep a custard inside the cake layers by using a 'dam' of buttercream around the edges...check out the video to find out how!
Salted Caramel, Brownie Trifle - Gemma's Bigger Bolder Baking Ep 4 - Gemma Stafford
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JUST RELEASED! Butter Pecan Ice Cream Cake:
Hi Bold Bakers! It's Gemma with a favorite over-the-top recipe that I hope you'll love--my decadent Trifle recipe. It's layers of homemade salted caramel sauce, fudge brownies, caramel mousse, whipped cream & a rich chocolate sauce. I like to make mine in a giant glass Trifle dish but you can make it as big and bold as you'd like. Enjoy! And let me know if there are any bold baking ideas you'd like to see on Bigger Bolder Baking!
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FULL RECIPE BELOW:
FUDGE BROWNIE, SALTED CARAMEL TRIFLE
INGREDIENTS
FUDGE BROWNIE
4 Tbsp cold and unsalted butter
10 oz Good quality chocolate (72% cocoa solids)
1 1/2 Cups Firmly packed brown sugar
4 Whole Eggs, beaten lightly
2 tsp vanilla extract
1 1/2 Cups A.p flour
1/2 tsp Kosher salt
SALTED CARAMEL SAUCE
1 cup granulated sugar
Enough water to cover the sugar
6 Tablespoons (90g) unsalted butter, cut up into 6 pieces*
1/2 cup heavy cream
1/2 teaspoon salt
SALTED CARAMEL MOUSSE
1 cup Salted Caramel Sauce (above recipe)
2 Tblsp granulated sugar
2 packs (1 lb) Cream cheese, at room temperature
3 cups heavy cream, cold
CHOCOLATE SAUCE
8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
1 cup heavy cream
METHOD
First layer to make is the fudge Brownies:
1. Preheat the oven to 350oF. Grease and line a 13x9 inch baking pan
2. Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
3. Stir in the eggs, vanilla, flour and salt
4. Pour Brownie mix into the prepared tin and bake for 25 minutes. Take care not to over bake or they can be dry, and not fudgy
5. When baked, set aside to go cold until needed
6. The brownies freeze really well if you don't eat them all at once
For the Salted Caramel Sauce:
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
SALTED CARAMEL MOUSSE
1. Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
2. Add in the reserved salted caramel sauce and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
3. Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
4. Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to.
5. Place the other bowl of cream in the fridge until assembly of the trifle.
CHOCOLATE SAUCE
1. Heat the cream
2. Pour over the chopped chocolate and whisk until smooth. Set aside.
ASSEMBLING THE TRIFLE!!!
1. In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream.
2. Next, spoon over the Salted Caramel sauce to moisten the brownie.
3. Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
4. Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
5. Lastly spoon on the whipped cream layer all the way to the edges.
6. Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
7. To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
8. Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.