RASPBERRY AND CHOCOLATE PRALINES

RASPBERRY AND CHOCOLATE PRALINES

Oct 6, 2021 | Desserts

Author: Zaneta Wasilewska

FB: Cakes by Jeanette Zaneta Wasilewska Cake Designer

Skill level: BEGINNERS 

You will need:

Raspberry Ganache

  • 65g double cream
  • 150g Saracino white chocolate drops
  • 60g Saracino Le Supreme raspberry flavour paste
  • 18g of white rum (optional)
  • Saracino cocoa butter
  • Saracino colour powder (red, yellow, black)
  • Silicone spatula
  • Baking paper
  • Food thermometer
  • Airbrush with 0.8 nozzle
  • Piping bags
  • Polycarbonate mould
  • Microwave
  • Scraper
  • Glass or plastic bowl
  • Small pot
  • Blender
  • Metal ball tools
 

Step 1

Pour the cream into a saucepan and heat it to about 40-50 ° C. Remove from the heat

Step 2

For the ganache put your white chocolate drops into a bowl. This amount will made approximately 24 pralines.

Step 3

Pour warm cream onto the chocolate and combine until a smooth consistency is achieved.

Step 4

Add your Saracino raspberry flavour paste to the chocolate mix. 

TIP: If you want the flavour to be stronger use more food flavouring.

Step 5

Mix until smooth

Step 6

Optional to add white rum at this stage and mix to combine

Step 7

Melt Saracino cocoa butter in a microwave and mix with powder colours. The orange colour can be obtained by mixing the red and yellow powders.

Step 8

Prepare a polycarbonate mould (make sure that it does not contain any traces of fat), metal ball tool and ready-made cocoa butter mixed with black powder

Step 9

Temper the coloured cocoa butter (around 27-28°C)

Step 10

Dip the metal ball into the black cocoa butter and gently press it into the mould.

Step 11

We repeat this activity many times and use different sizes of balls to get different sized dots.

Step 12

Place aside to allow to set.

Step 13

Prepare an airbrush and pour in tempered orange-coloured cocoa butter.

Step 14

Spray the mould.

Step 15

Spray over again to achieve darker colour 

Step 16

Turn the mould over and tap over a paper towel to remove the excess colour.

Step 17

Wipe the mould clean and put aside until the butter sets.

Step 18

Meanwhile, melt approximately 250-300g of white chocolate drops in a microwave to temper it. You will need a temperature of 27-28°C

 

Step 19

Pour the ready chocolate into the piping bag and fill the mould.

Step 20

Gently tap the mould against the table to get rid of air bubbles

Step 21

Place your sheet of baking paper on the table and turn the mould upside down over it to remove the excess chocolate. Gently tap the mould. Don’t throw the remaining chocolate away as we will be reusing it. 

Step 22

Use a scraper to remove the excess

Step 23

Fill each with the raspberry ganache we prepared earlier. Do not fill to the top as you will need to leave room to add chocolate over.

Step 24

Once all are filled put the mould into the fridge for 10-15 minutes. 

Step 25

Meanwhile, remove the remaining chocolate from the paper and put it into a bowl.

Step 26

Temper the chocolate and pour into a piping bag.

TIP: I place my piping bag in a glass to hold it open. 

Step 27

Remove your pralines from the fridge and pipe chocolate on the top

Step 28

Tap the mould over the table to remove any air bubbles 

Step 29

Use your scraper to remove the excess

Step 30

When ready, place your mould into the fridge for 15-20 minutes

Step 31

Turn the mould upside down and tap over the table to realise the pralines from the mould

Step 32

Your pralines are ready! Bon appetite 

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HOME MADE ICE CREAM

HOME MADE ICE CREAM

Aug 2, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

  • 800ml warm milk

  • 300ml cream (30-36%)

  • 230g sugar

  • 150g Saracino Base Gelato ice cream base

  • Saracino Le Supreme flavouring – vanilla, raspberry and strawberry

  • 200g fresh strawberries

  • 100g fresh lychee (can be tinned)

  • 160g fresh blueberries

  • 150g fresh blackberries

  • 2 tablespoons of lemon juice

  • 1 heaped tablespoon cornflour dissolved in 4 tablespoons of cold water

  • 1 tablespoon sugar

Step 1

Prepare all your ingredients. 

Step 2

Prepare the ingredients for the ice cream mixture – warm milk, Base Gelato, cream, sugar and Le Supreme vanilla flavouring.

Step 3

Put the warm milk, cream, sugar and Base Gelato in a frozen ice cream making bowl (alternatively use a plain metal or glass bowl).

Step 4

Add 2 tablespoons of Le Supreme vanilla flavouring.

Step 5

Using a whisk, mix the ingredients thoroughly until the sugar is fully dissolved. If you are using a bowl from an ice cream maker – place it in the machine and mix until it freezes to the desired creamy consistency. When ready put it in the freezer. If you are not using an ice cream maker, after mixing thoroughly, put the mixture in the freezer. After 20 minutes take it out and mix it with a fork to break down the ice crystals that are forming and make the mixture a creamy consistency. Continue mixing every 20 minutes until you get the consistency of ice cream. Place in the freezer.

Step 6

Prepare the ingredients for the lychee sauce – you will need the lychees, strawberries, 1 tablespoon of lemon juice and the strawberry and raspberry Le Supreme flavouring.

Step 7

Place the fruit in the blender.

Step 8

Add the lemon juice and one teaspoon of each flavouring.

Step 9

Blend thoroughly.

Step 10

Using a metal sieve and a spoon, push the blended fruit through the sieve into a bowl to give a smooth puree.

Step 11

Put the puree into a ceramic bowl and place in the refrigerator.

Step 12

Prepare the ingredients for the forest fruit sauce – blackberries, blueberries, 1 tablespoon of lemon juice, cornflour dissolved in water, raspberry Le Supreme flavouring and a tablespoon of sugar.

Step 13

Put fruit, lemon juice and sugar in a pan and mix.

Step 14

Add 1 teaspoon of raspberry Le Supreme food flavouring, mix and bring to the boil. The fruit should not fall apart completely.

Step 15

Remove the pan from the heat and pour in the cornflour mixed with water. Bring to the boil.

Step 16

Transfer to a ceramic bowl, allow to cool and place in the refrigerator.

Step 17

Prepare serving bowls for ice cream or waffles, a scoop for ice cream and boiling water.

Step 18

Take the ice cream from the freezer, take out the sauces from the fridge, prepare side dishes such as fresh fruit, sprinkles, meringues, chocolate. Use a hot spoon to scoop ice cream into bowls or wafer cones.

Step 19

Serve the ice cream in a bowl with the toppings and sauce of your choice.

Step 20

Or alternatively serve in the cone. 

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1st BIRTHDAY CUTE PARTY CAKE

1st BIRTHDAY CUTE PARTY CAKE

Jul 6, 2021 | Cakes, Modelling

Author: Magdalena Zimmerman

FB: Magdalena Cake Atelier

Skill level: BEGINNERS 

Covering cake board and cake:

Add 3 drops of Pink Gel Color and one drop of Brown to Saracino Pasta Top. The colour can be deepened and modified by adding more colour. Cover the Cake Dummy and Cake Board. Add a name if you wish. Attach the Washi Tape around the Cake Drum. Set aside to dry

You will need:

  • Rolling pin
  • Sharp knife
  • Dresden tool
  • Small, medium and large ball tool
  • Number 12 Piping Tip
  • Skewers and wooden toothpick
  • Green Floral Wire – 22 gauge
  • Green Floral Tape
  • Soft brushes
  • Small paint brush
  • Cake lace mould (I used Marvelous mould)
  • Mini bows silicone mould
  • Number 1 Cookie Cutter
  • Edible glue
  • 6 inch Cake Dummy
  • 10 inch Cake Drum
  • Gold Washi Tape
  • White, black and skin tone Saracino Modelling Paste
  • Saracino Pasta Bouquet
  • Saracino White Pasta Top
  • Saracino Sweet Lace Pearl
  • Saracino Powder Colour (white, skin tone, rose pink, brown and light gold)
  • Saracino Gel Colour – Black, Brown and Pink
 

Step 1

Prepare the paste: To the white Modelling Paste, add a small amount of the pink gel colour and a little brown colour (this way you will get Dusty pink). You will also need Skin tone, black and white paste.

For the head knead a ball and roll it with your hand.

For the eyes:

  • Using the tool with a small ball, form a half-circle for the eye sockets.
  • Using the cutter, cut out small circles from the skin tone and cut off the bottom with a knife to give a flat edge.
  • Place into the sockets of the eyes
  • Using your fingers roll two thin sausage shapes with one pointed end and fix them over the eyes, then shape and blend them with the Dresden tool to form the eye lids.

Step 2

To create the face:

  • Using skin tone paste roll a long flat sausage shape for the cheeks and mouth area.
  • Using a tool with a large ball, make a dent for the mouth
  • Fix to the face and shape / blend it
  • Shape the nose pieces and teeth, fix them to the mouth and make a line below the nose
  • Prepare the details for the eyes and eyelashes. Fix oval eyes where shown, make a line on them with the Dresden tool and fix the black line eyelashes into the line.

Step 3

To create the ears, arms, tail and body:

  • Use dusty pink to form the ears of the rabbit. For the arms roll the dusty pink colour into a long sausage shape. Cut diagonally into two equal parts. Roll a ball for the tail.
  • Using a medium ball tool, shape the ears. Fill them with white paste.
  • For the body form a large ball, roll it into a cone shape and flatten at the end. At the large bottom of the cone, make a dent in the centre with your finger and form the legs.
  • Using white paste cut out a circle for the tummy
  • Using the cocktail sticks as a tool, add texture to the tail.

Step 4

Connect the head to the body using a cocktail stick, fix the ears to the required position, fix the white part of the tummy and the tail.

Step 5

To create details:

  • Prepare the slippers and a hat using the shapes shown in the pictures.
  • Using Saracino Pasta Bouquet, cut a one shape (you can use a cutter for this) and decorate it. Your bow can be formed in a bow mould ti the required size.
  • Attach the bunny slippers and hat. Using a soft brush and powder colours add shade (I used brown and pink)
  • Fix the rabbit’s arms and fix the number one in them. Put on the cake!

Step 6

FOR THE SIDE BUNNY DECORATION:  Prepare the paste: Add a small amount of Skin tone to the white Modelling Paste. You will also need Black paste and a small amount of pink for the nose

For the head: 

  • Form a ball and shape it with your hands.
  • Using the Dresden Tool, make an incision in the centre of the lower part of the head for the mouth, then on the sides to shape the rabbit’s face.
  • Gently pull out the mouth and shape / blend the sides

Step 7

Eyes and nose:

  • Using a small metal ball tool, form oblong indentations for the eye sockets
  • Prepare black eyes and a pink nose from paste
  • Fix the eyes and nose to the bunny’s face

Step 8

For the body:

  • Form a cone shape and round it at the top, then smooth it with your hand.

  • For the tail roll a ball. Add texture using the cocktail sticks.

  • Attach the head to the body and fix the tail

  • Prepare the rabbit’s ears, hands and feet as shown

  • Make a dent in the ears using a medium-sized ball tool

Step 9

Fix the hands and feet. Using a soft brush and powder colours, shade the rabbit (I used brown, skin tone and pink). Use edible glue to attach the rabbit to the cake.

Step 10

Sugar Flowers: 

  • Using Pasta Bouquet roll out thinly.
  • Using Pasta Bouquet fix a small ball to the end of a flower wire. Using your Dresden tool make lines on the ball and set aside to dry.
  • Cut two strips 13cm long
  • Use a knife to cut out narrow triangles in each strip
  • Cut strips and fix around the flower centre.
  • Allow to dry completely, then wrap the wire with floral tape and place on the cake. If inserting into the cake you will need a flower pick.

Step 11

Balloons:

  • Roll a Dusty pink ball and two Skin tone balls
  • Flatten using your hand
  • For two balloons – Dusty pink and Skin tone, dust with Saracino Powder Colour (Pink and Brown)
  • Paint the final balloon gold with Saracino Light Gold Powder mixed with alcohol. Using edible glue, fix the balloons to the cake.

Pattern:

  • Add drops of pink and brown colours to the Saracino Sweet Lace Pearl. Mix. 
  • Place in the mould. You can use any Cake Lace mould (I used Marvelous mould)
  • Let it dry completely. Due to the deep pattern my lace took 36 hours to dry completely.
  • When the lace is dry, paint some parts gold and leave the rest in the Dusty pink colour
  • Using edible glue, fix the lace on the cake

Painting the name and the balloon string:

  • Use a pencil to make an inscription and add a string of balloons on the cake
  • Using the Small paint brush, black gel dye mixed with clear alcohol, paint over the pencil details.

Voila your cake is ready!

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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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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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