#lemon ganache

[bewitchingkitchen]

LEMON GANACHE MACARONS AND ROYAL ICING TRANSFERS

Super thrilled by this technique! I saw it on Instagram shared by the wonderful Melinda (see her page here). Basically she used Royal icing transfers right on the piped shells before crusting, and they stand well during baking, do not affect the shells and don’t get burned in the oven either. This opens up so many possibilities of decorating, and also makes it super easy. Once the macs are baked,…

[endivinity]

i keep making cakes and making them everyone else's problem

[fullcravings]

Gingerbread Cookie Bars with Lemon White Chocolate Ganache

[fancyemmabovary]

she smells like a lemon eclair

[kovopedia]

MV/MS Gartic Phone nonsense, featuring...

@magicwindsock, @normiconjun99, @heliosphere8, @martyychan, @voidalexis, @sailorsnightmare, dare2bbanned, and erythrosights!

[blackmosscupcakes]

My mum is coming to visit so I made her cookie cups. 😊

[cerbreus]

Technically officially my bday look at the test cake I made :-)

[milkbreadtoast]

guys these are my flavor ideas if i ever drew a twsb cookie run crossover (i feel like its mandatory atp smfjdj since im in both cr and twsb rn...) any suggestions welcome :)c...

jesse: lemon lavender💛💜... like a lemon tart or lemon curd pastry with lavender petals sprinkled on top... yellow and purple... ITS SO JESSE CODED

yeseo: ??? (smth brown... chestnut... idk)

cedric: dark chocolate orange(/tangerine)... bc black and orange🖤🧡... yeah👀

christelle: cotton candy (pink/blue🩷🩵)?

[ohgoddamnit]

Heavenly sugar cookies for your viewing pleasure

[fagsex]

this round features fruit predominantly and the amount of people going the strawberry route... again. kinda pissing me off. especially when the example cakes are tropical fruits. tropical fruits THAT ARE PRESENT IN THE PANTRY and i KNOW that because they mentioned every fruit in the pantry. like oh my god if you have to make a watermelon one and a pineapple one and a whateverfruit one. why dont you. do those. as your filling perhaps. now i get not doing watermelon, unless you have a very good extract or whatever it will likely be strange. but pineapple can be really quite good. it makes a fine puree and infusion, and it pairs well if you maybe make the main cake with almond or coconut extract. its very fun. but everyones going crazy on strawberries and chocolate like oh my godddd

[snoozybakes]

Lemon Birthday Cake with white chocolate ganache filling and Strawberry Cream Cheese frosting

Decorated by the birthday girl herself. The white chocolate makes it very sweet but it was perfect for the tween palette. I was hoping for more strawberry flavor in the frosting. It was tasty but not that punchy flavor I wanted.

[bewitchingkitchen]

RED VELVET SUGAR COOKIES, THREE WAYS

This dough will work well for stamps or to roll out thin or thick. Delicious, nice texture, and a very small amount of baking powder to make sure your design will stay nicely imprinted. Embossed rolling pins will be another option, so keep that in mind. RED VELVET SUGAR COOKIES(slightly modified from Fancy Flours) 1 cup butter at room temperature (226g)1 + 1/2 cups powdered sugar (170g)1 large…

[badlybehavedbookworm]

Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache Recipe

This layered and filled lemon-coconut cake is so impressive that the work was well worth it. The top is topped with toasted coconut and white chocolate ganache.

[skystyling]

Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache This layered and filled lemon-coconut cake is so impressive that the work was well worth it. The top is topped with toasted coconut and white chocolate ganache.

[harlotofandraste]

I voted both, as a german speaking person from lower austria. 90% of the time, I'd call the chocolate kind "Pralinen", but they are sometimes called "Bonbons", too. Especially my grandmother called chocolates "Bonbons" usually, not "Pralinen".

But also, I've rarely heard anyone call the hard candy on the left side "Bonbons", either. These are "Zuckerl". "Bonbons" is just not a word that is used very often here, in my experience.

What is a bonbon?

I was listening to an american podcast and they were talking about bonbons being chocolates which - as a german - confused me, so I decided to look it up.

Apparently the word bonbon in english means what we call Praline??? Huh????

So now I am asking once more: Tumblr what is a bonbon to you?

A: a type of hard/ soft candy

B: a type of chocolate

[saladatomic]

Lemon Meringue Pie Eclairs

This recipe makes 28  ~13*2.5cm eclairs. The choux dough can be piped into eclairs, frozen and then baked straight from the freezer, however the time needed for baking will increase. The baked eclair shells can also be frozen in an airtight container. When you want to use them, pop them in a 150C oven for 12-15 minutes until they are fully defrosted a crispy.

Ingredients:

Pate a Choux:

181g water

158g milk

169g butter

169g flour

10g sugar

2g salt

308g egg melange

Lemon Gel:

50g lemon juice

25g water

1g 900 agar agar

15g sugar

supremes of one lime

zest of 1 lime

Whipped Lemon Ganache:

3g 220 Bloom gelatin

250g heavy cream(1)

250g heavy cream(2)

120g 28-34% white chocolate

zest of two lemons

Meringue:

80g granulated sugar

5g albumen*

45g water

vanilla extract(optional)

Instructions:

Whipped Lemon Ganache:

1. Bloom gelatin in heavy cream(1).

2. Heat heavy cream(2) with lemon zest to a simmer.

3. Pour the hot heavy cream over the chocolate, blend with an immersion blender until fully combined.

4. With the immersion blender on low speed, slowly add in the heavy cream with the gelatin.

5. Cover, let chill in the fridge overnight.

Lemon Gel:

1. In a saucepan combine everything except lime supremes. Heat to a boil.

2. Cook for 2 minutes.

3. Take of the heat. Cool.

4. Blend the gelatinised mass to a smooth gel. Stir in lime supremes. 

Pate a Choux:

1. On medium heat in a saucepan bring water, milk, butter, salt and sugar to a boil.

2. Stir in flour. Continue cooking, constantly stirring until all the flour is incorporated and the dough leaves a skin on the bottom of the saucepan.

3. Transfer dough into a bowl of a stand mixer** with the paddle attachment. 

4. Set mixer to speed 2, continue mixing the dough until it cool to 65-70C.

5. Gradually add in egg melange, continue mixing until all the  all the egg is incorporated. Depending on the strength of your flour you may need to add more egg. The dough is at a correct consistency, if when you lift the paddle it makes a "V".

6.  Transfer the dough into a piping bag or a container with a lid and let it rest in the fridge for 2-12 hours. This relaxes the gluten, which prevents the eclairs from ripping while baking. 

7. Preheat oven to 160C convection.

8. Using a 1-1.5cm French Star piping tip*** pipe eclairs on to a sheet pan lined with parchment or baking mat. Make sure to leave enough space between them for the air to circulate.

9. Bake for 15 minutes, then change the oven from convection to Top/Bottom and bake for another 15 minutes.

10.  Cool the eclairs, fill or freeze for later.

Meringue:

1. Add albumen to water, let sit for 5 minutes.

2. Add in all of the granulated sugar. 

3. Whip until stiff peaks. Fold in vanilla extract.

Assembly:

1. Cut a ~11*0.5cm strip at the top of the eclair. Ideally the cut out strip won't rip and you will be able to put it back after filling. However if it rips, it's still fine, because you will be piping the meringue on top anyway.

2. Whip the ganache to soft peaks and place in a piping bag.

3. Transfer lemon gel to piping bag.

4. Fill eclair shells almost fully with ganache, then add a thin strip of lime gel. Place the cutout part of the eclair shell over the "hole".

5. Pipe meringue on top and torch.

Notes:

*Albumen and water can be substituted with 50g of egg whites. However, then you will need to make an Italian or Swiss meringue.

**If you don't have a stand mixer, then place the dough into heatproof bowl and use a hand mixer instead. 

***French Star piping tip is used when making eclairs because it prevents rips and makes the eclairs a