Been watching Mashle and since hearing this creepy nuts intro song for season 2, I had to jump in on the trend. Earl gray honey tea diplomat filled craquelin choux bun with lemon jam. #dessert #creampuff #mashle #blingbangbangborn #creepynuts #pastry #mashburnedead

🌹❤️It’s Valentine’s Day, so here a lil’ something for you. “Don’t Break My Heart”. One of the hardest things I’ve made in a while. I wanted to show more processes of components in the video but it took me so many tries to get the heart shape right. First time doing it too. - A heart shaped isomalt sugar shell filled with raspberry rose, petals, white chocolate, wild strawberry sorbet, green tea rose cream, blueberry gel, raspberry sugar leaves & blackberry granita. #valentinesday #valentines #pastry #heart #berries #rose

Peachy Buns A fun little cheeky choux recipe with a bit of craquelin that pairs well with the Peach Amore by T2 Iced. I’m a big lover of iced teas and these got me inspired to make this Summery choux recipe filled with summer peaches, orange blossom cream and crunchy craquelin. Choux: 180g water 50g unsalted butter 75g plain flour 2 large eggs Pinch of salt - preheat oven to 175C. - ⁠place water, butter and salt together into a pot and bring to a boil. Once boiling mix in all the flour at once and cook the dough for 1-2 minutes. - ⁠allow to sit out to cook before mixing in the eggs one by one. - ⁠once a batter is made, you can pipe rounds onto a lined baking tray or into a 3cm hemisphere mold to freeze. Craquelin: 50g brown sugar 50g unsalted butter 50g almond meal 15g plain flour - mix all ingredients together in a stand mixer with a paddle attachment until a dough is formed. - place dough in between two baking papers and roll to 0.5cm thickness. Freeze and once solid, cut into rounds with a ring cutter that will be larger than the choux piped. - place craquelin over the choux and bake in the oven for 30-35 minutes on low fan. Peach filling: Ripe yellow peaches Vanilla - blanch scored peaches in boiling water for 60 seconds and then place them into an ice bath. - Peel the skin and cut the cheeks and any odd bits separately, discard the stones. - dice the cheeks and blend the rest into a puree and strain. - mix in together with diced peaches and vanilla. Cream: 20g orange blossom water 300g thickened cream 80g sugar - whisk ingredients to stiff peak and place in piping bag. Cut the tops off the choux buns and carefully fill with cream whilst building a well in the center for the peach to be filled in. Garnish with slices of peach. Enjoy @T2Tea.Official #T2iced #ad #dessert #peach #choux

I just came back from Japan and if you know me well enough, you know I love my mochi ice creams... It’s a guilty pleasure of mine. I was in a snacking mood today, so I also lost count on how many I ate whilst filming this recipe. • This is the Ice Cream Daifuku with Connoisseur’s Matcha White Chocolate and Strawberry Jam. Mochi Dough: 100g Sweet glutinous rice flour 30g Cornflour 6g Matcha powder 55g Caster sugar 180g Milk 15g Unsalted butter extra cornflour for dusting - combine the dry ingredients together and whisk, then whisk in the milk until a smoothe paste is formed. - cover with cling film and puncture with holes. - microwave on high for 1 minute, then at 30second bursts until dough is formed. - Add in the butter and use a rubber spatula to mix well into the mochi dough. - knead the dough and stretch with gloved hands. - dust work surface with cornflour and portion into smaller pieces. - dust the mochi well and roll into desired thickness and shape Strawberry jam Matcha powder Connoisseur Matcha White Chocolate - Lay the mochi sheet over a small cup or bowl to hold and scoop in the ice cream and add in strawberry jam to switch things up too (I did both). - Wrap the edges together and pinch tight to seal. Store in freezer until ready to devour! @connoisseuricecream #ad #connoisseuricecream #matchawhitechocolate #matcha #mochi #daifuku #dessert @Connoisseur Gourmet Ice Cream

🎄🎅🏻Merry Christmas all!!! I don’t generally like filming cooking reels/TT as I film, prep, clean and edit on my own which is crazy time consuming for some of the more complicates recipes. All the dishes you see I do it on the fly and don’t have a back up… (I made a back up and it broke unfortunately!) Also some dishes I haven’t really made before lol. So I was so surprised how long this one took! Had to stop filming as service was about to start at the restaurant and finish again at night, total of 6hrs 🫠. With this on top of my usual days of work and life, it gets tiring. So this is my last reel of the year for 2023 to share, Merry Christmas again and hope you enjoy it! I’ll do a cut shot in another video! This is SNOWFLAKE - Coconut Vanilla Mousse with Strawberry Elderflower Compote, Coconut Dacquoise and Lemon Myrtle Oil. ❄️ #MerryChristmas #Dessert