SUMMER CAKE POPS MACARONS

SUMMER CAKE POPS MACARONS

Jun 1, 2021 | Desserts

Author: Pina di Pascale

FB: Bake It Metodo e creatività in cucina

Skill level: BEGINNERS 

You will need:

  • Saracino pink powder colour
  • Saracino Supreme food flavourings: strawberry and vanilla 
  • Saracino gel colours: yellow, pink, brown
  • Saracino Royal icing
  • Guide sheet or template
  • Piping bags and round nozzles number 4 and 6
  • Sprinkles
  • Brush for blending
  • Black edible food pencil 
  • Lollipop sticks
  • Macaron mixture

TIP: Saracino Almond flour is ideal for perfect macarons.

 

Step 1

Colour your macaron dough using yellow, brown and pink gel colour. Add to piping bags. Make sure your piping nozzles are in the bags before adding the mixture (I forgot for this picture!) 

Step 2

Place the guide sheet under the mat or parchment paper.

Step 3

Using a number 6 nozzle pipe mixture to the lines of the template.

Step 4

Pipe the remaining colours and bake the macarons.

Step 5

Remove from oven and allow to cool.

Step 6

Prepare piping bags, round nozzle number 4 and Saracino Royal icing.

Step 7

Sift the royal icing into three bowls then add cold water a little at a time  until you get a soft piping consistency (when you stir the icing with a spatula the mixture should fold on itself within ten seconds).

Step 8

Colour the icing by adding Saracino gel dyes and pour each colour into piping bags with a number 4 nozzle. Prepare three bowls of different sprinkles.

Step 9

Decorate the front shell of the macarons with icing.

Step 10

Before the icing dries, decorate with sprinkles.

Step 11

Allow to dry.

Step 12

Prepare your edible black marker pen, brush and pink dust powder.

Step 13

Draw eyes and mouths to give different expressions.

Step 14

Dust the cheeks lightly to give a blush look.

Step 15

Make a white chocolate ganache and flavour half with Strawberry Supreme and the other half with Vanilla Supreme. 

Step 16

Put your flavoured ganaches into piping bags with a number 6 nozzle. Fix lollipop sticks to the back of the undecorated macarons with a little ganache. Pipe over with a thin layer of ganache for the centre.

Step 17

Place the decorated ‘faces’ onto the layer of ganache to finish each macaron.

Step 18

Ready for a sweet summer but delicious any time of the year!

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CHOCOLATE & COFFEE MOUSSE WITH FRUIT JELLY, ALMOND SPONGE & CRISP SPONGE CAKE

CHOCOLATE & COFFEE MOUSSE WITH FRUIT JELLY, ALMOND SPONGE & CRISP SPONGE CAKE

Apr 30, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

  • Saracino Le Supreme food flavourings: strawberry, coffee, hazelnut and raspberry
  • 50g Saracino Almond flour
  • 200g Saracino dark chocolate drops
  • Saracino mirror glaze: white chocolate and red fruits (raspberry, strawberry or wild fruits)
  • 350g cherries (can be frozen)
  • gelatine
  • 25g corn flakes
  • 20g chopped hazelnuts
  • 50g dark chocolate 60%
  • 3 eggs
  • 80g sugar
  • 90g plain flour
  • 150g milk
  • 200g cold double cream (30-36%)
  • 1 tsp freshly ground coffee

Step 1

Prepare all your ingredients. Make sure they are all at room temperature.  

Step 2

Prepare 350g of cherries (they can be frozen), 12 g of gelatine soaked in 3 tablespoons of cold water, Saracino food flavouring – raspberry and strawberry.

Step 3

Boil the cherries and blend them to a puree.

Step 4

Add 1 teaspoon of raspberry flavour and 1 teaspoon of strawberry flavour to the puree whilst still hot.

Step 5

Immediately add the soaked gelatin and mix well.

Step 6

Pour the puree into a mould (plate) with a diameter slightly smaller than the cake mould, lined with cling film. Freeze.

Step 7

Prepare the ingredients for the crisp:

• 25g of corn flakes

• 20g hazelnuts, finely chopped

• 50g of plain chocolate

• 1 teaspoon of Saracino gianduia flavouring

Step 8

Melt the chocolate and add the gianduia flavour, cool to room temperature.

Step 9

Add chopped hazelnuts.

Step 10

Add the corn flakes, lightly crushed.

Step 11

Stir quickly and thoroughly.

Step 12

Put the crunch on baking paper and use a spoon to make a circle the diameter of the fruit jelly mould, chill in the fridge.

Step 13

Prepare the ingredients for the almond sponge:

• 3 large eggs (60g) at room temperature

• 80g of sugar

• 90g of wheat flour

• 50g Saracino almond flour

Step 14

Separate the egg whites from the yolks (pay attention to the quality of the ingredients – a fresh egg has a thick egg white and a yolk that does not spill when broken).

Step 15

Beat egg whites until foam (not stiff).

Step 16

Add sugar and beat on medium speed mixer until the sugar is completely dissolved.

Step 17

Add egg yolks, mix briefly.

Step 18

Mix the wheat and almond flour.

Step 19

Using a hand whisk add the combined flour with beaten eggs and mix briefly, gently but thoroughly.

Step 20

Tip onto a baking sheet that has been covered with baking paper, spread to a thickness of about 1cm and bake at 180 degrees Celsius for about 15 minutes (not fan oven assisted).

Step 21

Take the sponge cake out of the oven and prepare a sheet of baking paper.

Step 22

Carefully separate the sides of the hot sponge cake from the tray and turn it upside down onto the previously prepared sheet of paper.

Step 23

Gently peel off the paper on which the sponge cake was baked, and let it cool down.

Step 24

Using a sharp knife, cut out a circle with the diameter to match the jelly and chocolate-corn crisp base.

TIP: You can eat the leftover sponge cake or make it into cake pops – remember – this food is too good to waste!

Step 25

Prepare the ingredients for the coffee and chocolate mousse:

• 150g of milk

• 200g of chilled cream (30-36%)

• 200g Saracino dark chocolate

• 10g of gelatin + 3 tablespoons of cold water

• 1 teaspoon of freshly ground coffee

• 1 teaspoon of Saracino coffee flavouring

Step 26

Put the milk, chocolate and coffee in a bowl. Add the Saracino coffee flavouring and heat until the chocolate is melted.

Step 27

Mix gelatine with cold water and set aside.

Step 28

Add the gelatine to the melted chocolate mixture.

Step 29

Cover the surface of the mixture with cling film and let it cool down to room temperature until it reaches the consistency of a thick sauce – it must not start to set.

Step 30

To assemble our final cake prepare a silicone mould, the jelly, sponge cake, silicone spatula and a piping bag.

Step 31

Add your cream to a bowl.

Step 32

Beat the cream until stiff.

Step 33

Add part of the whipped cream to the chocolate mixture and combine thoroughly.

Step 34

Add the remainding chocolate mixture into the cream and mix gently but thoroughly.

Step 35

Put the finished mousse into the piping bag.

Step 36

Place the silicone mould on the baking tray.

Step 37

Fill it with about 70% of the mousse.

Step 38

Prepare and add the jelly, press it down slightly pushing the mousse up around the edges.

Step 39

Cover with sponge, press lightly again.

Step 40

Fill the empty spaces around the edge with the mousse and cover the sponge with the rest. Place in the freezer for a few hours.

Step 41

Place the chocolate-nut-corn crisp onto the cake mat.

Step 42

Prepare Mirror Glazes – heat them in a microwave oven to a temperature approximately 40 degrees Celsius. Place the red fruit glaze in a small cup, and pour the white chocolate glaze into three dishes – one larger and two smaller. Colour the mix in the larger bowl with the darker colour you are using (I used pink and purple powders). Add the lighter colour to the second dish with white chocolate and leave the third bowl un-coloured.

Step 43

Roll cling film onto a baking tray, place a rack on it and put the frozen cake on the rack.

Step 44

Pour the darkest glaze over the cake. Now quickly pour the other 3 colours onto it as random as you like. Quickly spread the top of the cake with a metal spatula to combine the glazes with each other. Take care not to over blend as we will lose definition.

Step 45

Carefully transfer the cake from the rack onto the chocolate crisp base.

Step 46

Decorate with edible flowers, edible gold and Saracino gold pump spray.

Et voila! Place for a few hours in the refrigerator and your dessert is ready to serve.

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STRAWBERRY & LEMON MOUSSE DESSERT

STRAWBERRY & LEMON MOUSSE DESSERT

Apr 6, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

Wedding lemon mousse and strawberry coulis on butter cookie desserts – approx 15-20 pieces

COULIS

  • Saracino La Supreme strawberry food flavouring
  • 500g fresh strawberries
  • 2 table spoons of lemon juice
  • 2 table spoons of corn flour
  • 4 table spoons of water

LEMON MOUSSE

  • Saracino La Supreme lemon food flavouring
  • 130g lemon juice
  • 110g sugar
  • 450g double cream-  30%
  • 3 tsp gelatine disolved in 100g cold water 

BUTTER BISCUITS

  • Saracino La Supreme vanilla food flavouring
  • 360g plain flour
  • 30g sugar powder
  • 1 egg
  • 200g soft butter
  • pinch of salt

SUEDE EFFECT

  • Saracino cocoa butter – aprox 200g
  • Saracino white chocolate drops – approx 200g
  • Saracino white powder colour 

     

    Step 1

    Prepare all your ingredients. Make sure they are all at room temperature.

    Step 2

    Prepare basic confectionery equipment – bowls, spoons, teaspoons, blender, small saucepan, mixer, rolling pin, baking paper, two silicone moulds (for mousses and inserts), a small knife and an airbrush with a wider nozzle (for cocoa butter) and turntable.

    Step 3

    Cut your strawberries into small pieces. 

    Step 4

    Put half of the chopped strawberries in a saucepan and add lemon juice.

    Step 5

    Blend until smooth.

    Step 6

    Prepare a cup of water and cornflour.

    Step 7

    Mix the cornflour and water thoroughly.

    Step 8

    Pour the cornflour mixture into the strawberry, mix and bring to a boil.

    Step 9

    Add the remaining strawberries and 2 teaspoons of strawberry flavour.

    Step 10

    Mix thoroughly and add into a small silicone mould. Freeze over night.

    Step 11

    Prepare the ingredients for the shortbread cookies.

    Step 12

    Put all ingredients in a bowl, add 1 teaspoon of vanilla flavour.

    Step 13

    Manually knead the dough to a uniform consistency.

    Step 14

    Roll the dough to a sausage shape and place it between two layers of baking paper.

    Step 15

    Roll out into an even, thin layer, approx. 2-3mm.

    Step 16

    Using a cookie cutter, cut out shapes approx. 3cm wider than the diameter of the mousse moulds, bake at 190 degrees for approx. 12-15 minutes.

    Step 17

    Allow to cool on a wire rack.

    Step 18

    Prepare the ingredients for the lemon mousse.

    Step 19

    Put lemon juice and sugar in a saucepan, bring to a boil until sugar is dissolved.

    Step 20

    Add soaked gelatin and 1 teaspoon of Saracino lemon flavour to the hot juice, mix thoroughly and allow it to cool to room temperature.

    Step 21

    Prepare a piping bag and mousse moulds.

    Step 22

    Whip the cream.

    Step 23

    Mix 2-3 tablespoons of whipped cream with lemon juice.

    Step 24

    Pour the mixture into the remaining cream and mix very thoroughly with a silicone spatula.

    Step 25

    Put the mousse into the piping bag.

    Step 26

    Remove the frozen strawberry from the freezer. Pipe some of the mousse into a mould, placing a strawberry filling into each, fill each to the top with mousse and freeze.

    Step 27

    Prepare the suede effect ingredients – cocoa butter and Saracino white chocolate drops.

    Step 28

    In a microwave oven melt the cocoa butter on low power.

    Step 29

    Add Saracino powder colour as needed until the desired colour is achieved and blend well.

    Step 30

    Add white chocolate and mix to a smooth consistency (use a blender if necessary), cool to approx. 35 degrees Celsius. Pour the cocoa butter and chocolate mix into the airbrush reservoir.

    Step 31

    Prepare shortcrust biscuits (you can put them on the placemats) and remove the frozen mousses. Remove the mousses from the mould. Using an airbrush, spray the frozen mousses to give a suede effect. Use your turntable and twist the plate while applying so that the mousse is applied evenly in a thin layer.

    Step 32

    Using a spatula, carefully transfer the mousses to the biscuits.

    Step 33

    Decorate with pieces of edible gold or another decoration of your choice.

    Step 34

    ET VOILA! Enjoy your mousses.

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    COCONUT CHEESECAKE TUTORIAL

    COCONUT CHEESECAKE TUTORIAL

    Mar 1, 2021 | Desserts

    Author: Justyna Kowal

    FB: Nie Bede Tego Jesc

    Skill level: BEGINNERS 

    You will need:

    For 10 cheesecakes 120ml each

    • 600g cream cheese
    • 90g desiccated coconut
    • 320g coconut milk or coconut cream
    • 40g butter cookies
    • 30g cream (30-36%)
    • 20g coconut liquor 
    • 300g Saracino white chocolate drops
    • 150g Saracino milk chocolate drops
    • Saracino Supreme Coconut food flavouring 
    • Saracino Supreme Vanilla food flavouring 

     

       

      Step 1

      Prepare all your ingredients. Make sure they are all at room temperature.  

      Step 2

      Pour 220ml of coconut milk into the pan and bring to boil.

      Step 3

      To the hot milk add 70g desiccated coconut and 100g Saracino white chocolate drops

      Step 4

      Add one teaspoon of Saracino Supreme coconut food flavouring. 

      Step 5

      Stir until combined and boil for another 5 minutes on a slow rolling boil, stirring continuously. 

      Step 6

      Cover with cling film making sure it touches the cream. Let it cool down in the fridge over night. 

      Step 7

      Add 20g of desiccated coconut to a heavy based pan.

      Step 8

      Fry until a golden colour is achieved. Make sure you do not burn them. Let them cool down.

      Step 9

      To the blender add 40g butter biscuits and blend until they achieve a sand texture. 

      Step 10

      Add the toasted coconut and mix together. 

      Step 11

      For the cheesecake mixture make sure all the ingredients are at room temperature. 

      Step 12

      Prepare 200g of Saracino white chocolate drops and melt.

      TIP: I use a glass bowl if melting in the microwave and metal bowl if melting over a water bath. Be careful not to over heat. 

      Step 13

      Let the melted chocolate cool down a little bit. 

      Step 14

      Prepare your food mixer, Saracino Supreme Vanilla food flavouring and 20ml coconut liquor.

      Step 15

      Add food flavouring and liquor to your cheese mixture.

      Step 16

      Gently combine on a slow motion. Slowly add the melted chocolate. 

      Step 17

      When all the ingredients are combined. Prepare a piping bag with a star nozzle.

      Step 18

      Add the cheesecake mix to the bag and place in the fridge.

      Step 19

      For the chocolate to go on the top prepare 150g of Saracino milk chocolate drops, 100ml coconut milk and 30g double cream (30-36%)

      Step 20

      Pour milk and cream into the bowl, add chocolate and melt.

      Step 21

      Make sure all the chocolate is melted. Allow to cool down. 

      Step 22

      Prepare small jars, biscuits, cream and chocolate. 

      Step 23

      At the bottom of each jar add biscuits.

      Step 24

      Add the cream cheese mix.

      Step 25

      Add the coconut cream.

      Step 26

      Finish with a layer of melted chocolate.

      Step 27

      Decorate with coconut flakes and ENJOY! 

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      BANANA & CHOCOLATE BUNS

      BANANA & CHOCOLATE BUNS

      Jan 19, 2021 | Desserts

      Author: Justyna Kowal

      FB: Nie Bede Tego Jesc

      Skill level: BEGINNERS 

      You will need:

      For dough: 

      • 600g plain flour
      • 15g dry yeast
      • 60g sugar
      • 80g butter
      • 4 egg yolks
      • 270g milk
      • pinch of salt
      • 2 tsp of Saracino Le Supreme Vanilla food flavouring

      For filling: 

      • 4 large well ripened bananas
      • 120g butter
      • 90g sugar
      • 130g Saracino milk chocolate drops
      • 130g Saracino dark chocolate drops
      • 2 tsp of Saracino Le Supreme Banana food flavouring

      For icing: 

      • 200g icing sugar
      • 30g water

      Step 1

      Prepare all your ingredients. Make sure they are all at room temperature.  

      Step 2

      Pour flour to a big bowl

      Step 3

      Add yeast and salt

      Step 4

      Add sugar

      Step 5

      Melt butter and let it cool down. Warm your milk but don’t boil it.

      Step 6

      Add all the dry ingredients to your food mixer bowl and combine. 

      Step 7

      Add milk and melted butter

      Step 8

      Add egg yolks

      Step 9

      Add two spoons of vanilla food flavouring Le Supreme 

      Step 10

      Mix all the ingredients for around 10 minutes until well combined 

      Step 11

      Dust a bowl with flour and add the dough. Cover with cling film. Leave it in a warm place until it doubles in size. 

      Step 12

      Prepare all your ingredients for the filling

      Step 13

      To a ceramic or glass bowl add chocolate drops, butter and sugar. Melt everything in the microwave or over a pan of boiling water. Let it cool down

      Step 14

      Add bananas to your blender

      Step 15

      Blend until smooth

      Step 16

      Get your chocolate mix ready and Saracino Le Supreme banana food flavouring 

      Step 17

      Add the chocolate to the blended bananas

      Step 18

      Add 2 tsp of banana food flavouring.

      Step 19

      Blend all together 

      Step 20

      Leave it aside and allow it to thicken

      Step 21

      Remove the film from the bowl and place the dough on a floured surface

      Step 22

      Knead it but not for long

      Step 23

      Roll it to a rectangle so the length is double the width.

      Step 24

      Spread a layer of the chocolate mixture and add slices of fresh banana

      Step 25

      Add milk and dark Saracino chocolate drops 

      Step 26

      Roll the dough starting from the shorter side. Be careful not to rip the dough

      Step 27

      Keep rolling until fully rolled with the joint at the bottom.

      Step 28

      With the knife cut slices around 3cm thick

      Step 29

      Put baking paper on your baking tray. Place the buns remembering to leave sufficient space between them as they will increase in size. Apply cling film over the top (don’t press) and leave it for 30 minutes in a warm place

      Step 30

      Remove the film. Place them in a pre warmed oven at 190C and bake for 25 minutes

      Step 31

      They should be baked until a golden colour

      Step 32

      Prepare icing sugar and water

      Step 33

      Mix until a medium consistency is achieved. If it is too runny add some more icing, if it is too thick add a drop of water

      Step 34

      Add to the piping bag and cut the end

      Step 35

      Pipe the icing over the top of the buns

      Step 36

      Voila they are ready!

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