Cedrik Lorenzen TikTok Videos | Shoplus Analytics

TikTok E-commerce Data Analytics, Shoplus help you win on Tiktok business.

Get Started

info

Episode 8 | Teaching your next date how to cook. #desserts #churros #datenight Description Below! Satisfaction Score 17/20 Taste 9/10 Be my Churro! Makes 10-12 long sticks Serves 2-4 Tools: Piping bags, star tip nozzle* *Note: The number of eggs used depends on the size of the star-tip nozzle, with a diameter of 14mm or less being ideal. Using two eggs is recommended if you have a star-tipped nozzle with fewer ridges, such as only four tips. This is because the dough is less thick, providing less room for expansion and reducing the likelihood of bursting compared to using a larger nozzle with more dough. Churros: - 375g water - 30g sugar - 2g salt - 90g butter - 1 tsp vanilla essence - 1 or 2 eggs (see notes) - 225g flour - 1-2l vegetable oil, canola oil - Small Nuttela Jar (optional for Churro garnish) Process: 1. Bring water, sugar, salt, vanilla essence, and butter to a boil over medium-high heat in a saucepan. 2. Reduce heat to medium. Add flour and whisk vigorously until the dough stops sticking to the sides of the pan. 3. Remove from heat and allow the dough to cool to almost room temperature. 4. Add the specified number of eggs (one for larger nozzles, two for smaller nozzles) and whisk vigorously until the dough comes together. 5. Place the dough in a piping bag with a star-tip nozzle. Pipe shapes directly into hot oil at 350°F/175°C. The suggestion is to test one first to see the approximate cooking time. 6. Alternatively, freeze the dough for 45 minutes, like a stick or circle, to hold the desired shape. Cook until golden brown. Allow to drip off on a prepared paper towel or drip tray before coating in cinnamon sugar. Chocolate Sauce (makes extra for easier dipping): - 100g heavy cream - 200g Lindt milk chocolate - 25g golden syrup - Pinch of sea salt Process: Gently heat all the ingredients together until everything has melted. Keep the sauce warm just before serving. Garnish: - Can of whipped cream - 250g-500g strawberries, halved (leaves discarded) - 30g raspberry or red fruit jam, strained and seeds discarded - 1-2 tsp sugar Process: Prep the strawberries by adding a bit of sugar and raspberry or red fruit jam. Plate immediately and add whipped cream.

Duration: 42 sPosted : Sun, 18 Jun 2023 20:48:11

Cedrik Lorenzen

@cedriklorenzen

--FollowersVideos

Views

13.0M

Daily-

Likes

1.3M

Daily-

Comments

7.6K

Daily-

8.4K

Daily-

10.12%

Daily-

Latest

Chapter 4 How to serve up brunch magic to keep her coming for more. #brunch #waffles #breakfast Here we have two brunch waffle items: The first is served with fried chicken and honey butter. I have never had this combo, and it's divine. I love the savoury, sweet aspect. Taste 9/10. Visuals 8/10. The second is served with vanilla cream, raspberry gel, and basil ice cream. This one was quite interesting and could use some rework. The flavour was still very cool and well-balanced with that raspberry gel. However, the waffle was too dense for this combo, so a lighter and airier waffle would have been better. Taste 8/10. Visuals 7/10 Belgium Style Waffles Serves one gorgeous cupcake and one handsome stud! Difficulty - Easy Tools (and more): - Waffle Machine - Heart of gold - Well ironed shirt - Good attitude Ingredients: - 175g milk - 4g white vinegar - 24g melted butter - 28g maple syrup - 2g sea salt - 1 egg - 125g flour - 2g instant yeast - Maple syrup for garnish - Icing sugar for dusting - Honey butter (optional) Steps to Success: 1. Mix all the ingredients in a bowl until well combined. Cover the bowl with cling wrap and let it rest for an hour or until it develops bubbles. (Note: Place the waffle batter in the oven with the light on to expedite the process.) 2. Preheat the waffle machine and spray with non-stick oil. Cook until golden brown and serve with maple syrup and honey butter. Notes: I would go with a 50/50 split for honey butter, which results in a mild flavour without being overly sweet. To make neat quenelles, leave Honey Butter outside the fridge for 30 to 60 min before serving (depending on your room temperature).

It was either you or the coconut. #coconut #dessert #chocolate #biscoff We have a white chocolate cheesecake with a ginger biscuit base and speculoos spread. Each slice is served with aerated chocolate mouse, salted caramel, amaretto gel, chocolate cremeux, and speculoos ice cream. The recipe below (simplified)! Taste 9/10 Visuals 7/10 Speculoos Ice Cream Makes 10-15 portions Difficulty - Easy Taste - Fabulous Ingredients: - 200g biscoff biscuits - 300g milk - 200g heavy cream - 120g egg yolks - 100g sugar Steps: 1. Mix milk and heavy cream in a pot over medium heat. 2. Bring to a simmer. 3. In the meantime, whisk together egg yolks and sugar until pale. 4. Add hot cream mixture and temper egg yolks. 5. Pour everything back into the pot and continuously stir until the mixture thickens and coats the back of a spoon. 6. Take off the heat and add biscuits. 7. Blend with a stick blender until smooth. 8. Chill in a refrigerator until chilled before churning in an ice cream machine. White Chocolate Cheesecake (no bake) Makes 12-15 slices Difficulty - Easy Taste - Wonderful Biscuit Base: - 250 g crushed butter biscuits - 90 g melted unsalted butter - 65 g caster sugar - pinch Generous of sea salt Steps: 1. Mix everything, place into the baking tin, and flatten out. Filling: - 300 g mascarpone - 600 g cream cheese - 600 g melted white chocolate - 50 g heavy cream - Four bloomed gelatin sheets - 2 tsp of vanilla extract - 250g speculoos spread Steps: 1. Beat cream cheese, mascarpone, and vanilla extract until aerated. 2. Mix in white chocolate and mix again until fluffy and aerated. 3. Warm-up 50g heavy cream and mix through gelatin until fully dissolved. 4. Add and whisk quickly into the cream mixture. 5. Pour into the prepared baking tin, refrigerate until set, or use the freezer to speed up the process. 6. Heat very gently, speculos spread, and pour over set cheesecake. Refiregate again until fully set before slicing.

Episode 38 | How to slide into her DMS correctly. #pasta #tortellini #fondantcake #chocolate #dinner #foodie What is the main plate? Ricotta-filled tortellini, pan-seared scallops, parmesan and goat cheese foam, basil, thyme, and chive cream emulsion with basil oil. What's for dessert? Liquid centre chocolate fondant with creme anglais, and carmilised whtie chcolate and frangelico ice cream. This recipe has two options: You can go either for ramekins or mini metal rings, 7cm in diameter and 4.5cm high. Option 1 (fancy): Allows a free-standing pudding without the ramekin dish. To achieve this perfectly, you must test 1 to achieve perfect cooking time without bursting when released. Thus, the recipe is best for 4 with two backups. For optimal releasing, I suggest using cacao nibs that you ground coarsely, like coffee, instead of cacao powder (which is much finer). Option 2: Allows you to achieve 6-8 portions without too much stress on the burst factor. Who's it for? It could serve 4-6 people, including your future date and perhaps her closest friends, for an ultimate foursome. The main plate is technical and could be skipped for the dessert, which is the other option. The dessert is easy to make on that note.

Episode 37 | Keeping her wet for more. #mango #stickyrice #deliciousfood #feedme Mango sticky rice infused with panda leaves is served with rice coconut cream infused with vanilla, fresh mango slices, lime zest, and coconut and passionfruit ice cream. Taste 8/10 Visuals 7/10 Note: I have yet to add the remaining ingredients and some components that didn't make it here. This resulted from testing and thus needs a proper review later this week. Why? The newer version will be very cool for an elevated date night or party dinner dessert, similar to a bubble tea format except eating instead of drinking. On that note, please look out midweek for the improved version. That said, the simplified version here is perfect. It infuses panda leaves, vanilla, white chocolate, and fresh mango. Serves 4 (plus an extra serving) Difficulty - Easy Sticky Rice - 225g of sticky rice - Pinch of salt Coconut Cream Mixture for Rice - 240g coconut cream - One pandan leaf, knotted - 115g sugar - 35g white chocolate milk - One vanilla pod - Pinch of salt Coconut Cream Sauce - 90g coconut cream - 45g sugar - 5g rice flour - Pinch of salt

Episode 36 | Date night dinner to keep her wet for more. #beef #cooking #foodie #yummy Braised beef shoulder (chuck) in a rich red wine sauce. Served here with potato puree with a touch of manchego cheese, sauteed asparagus, parsley oil and a glass of merlot. We also have a simple strawberry tart with raspberry jam, vanilla white chocolate cream, fresh strawberries, and raspberries, served with vanilla white chocolate ice cream and a glass of Moscato. Before you begin: 1. Easy to make, requires preparation and patience. 2. Everything can be made in advance and served on the spot. 3. Braise needs at least in the oven for 4 hours, so it's incredibly tender. 4. The recipe also serves a tart, which is optional. How many portions? It makes four portions, and the tart makes two backups (for plating practice and in case one of the tart shells cracks). Who should I serve this to? Your girl's future parents-in-law. Make this a slam dunk, son. Need Guidance? Here to help, send me your questions ideally three days before, not 30 minutes before plating. Potato purée - 450g mashing potatoes - 120g unsalted butter - 100g double cream - 50g milk - 125g manchego cheese (optional) 1. Peel and quarter the potatoes, making sure the pieces are all roughly the same size for even cooking. 2. In a medium pot, add cold water and season well the water with salt. Bring to a boil, then boil to a simmer and cook until the potatoes are soft. 3. Drain and leave to dry for a few minutes to let the steam off. Whilst still hot, push the potatoes through a fine sieve. 4. Heat cream and milk in a pan over medium heat, then fold the cream mixture into the mash. Add your butter and finely grated machengo cheese. Stir quickly to form a smooth purée, and return to the heat if needed. 5. Be careful not to overheat to avoid splitting the puree. Season with salt and serve immediately. How do I make her come? a) Respect consent b) Slow and steady wins the race c) Eat with pleasure d) Practice makes perfect