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Baked anything tasty lately?
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I've wanted to make the filling from kinder bueno (I call it beuno
) for ages so I can use it to bake with...but unsurprisingly Kinder don't tell us how it is made. From lots of googling I figured it was pretty much white chocolate nutella, smooth hazelnut butter is impossible to find, so I just bought hazelnuts and white chocolate and plan was to just melt the choc and mix it with homemade hazelnut butter...and a secret ingredient or two 
OMG...I now have a jar of like bueno truffle in my fridge. SOMEONE TAKE IT AWAY FROM ME.
Going to heat it to thin it out and whack it in a cheesecake over the weekend...then make a milk choc ganache for the top and then swirl some melted dark choc on the top to make it 'look' like a kinder bueno
The 'bueno' obviously a bit too thick, but something to work with now to go for mastering it....I really wanted it to put it as a filling in cupcakes which I think would be delicious! 0 -
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Bueno Cheesecake. The bueno flavour not as strong as I'd have wanted through the cheesecake but sure that just means I've to try a few more times to make it better.
Hazelnut cream cheesecake, milk choc ganache + dark choc. I put some pieces of kinder bueno into the cheesecake mix as have seen others do that for kinder bueno cheesecake but didn't like them in it, they get a bit soggy.
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Love the look of both of the above! The choux wreath looks fantastic so it must taste absolutely amazing!
Over the weekend, made up a (gluten free) mint & choc marble cake with a minty buttercream frosting. Tasted incredible (if I do say so myself)
🤪
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Sourdough does look lovely but I can't be faffing around for 18 hours + 6 days making bread. Kudos to those who do.
Take starter out of fridge, weigh out required amount and leave to bring it up to room temperature. Feed starter and return to fridge until next week.
Combine flour, starter, water and salt for 7/8 minutes in a mixer, leave for three hours. Knock back, leave to prove again in the fridge overnight then into the oven for 30 minutes.
15 minutes effort max. If you don't want to make your starter from scratch, your local bakery will probably give you some if you ask nicely and maybe spend some money.
Go on try it, you won't be disappointed! 0 -
Jesus, now I have to buy a mixer!
Like I said kudos to those who do it but I'm too impulsive to start. I'll just keep on watching videos like below whenever I get the urge
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RacoonQueen wrote: »Bueno Cheesecake. The bueno flavour not as strong as I'd have wanted through the cheesecake but sure that just means I've to try a few more times to make it better.
Hazelnut cream cheesecake, milk choc ganache + dark choc. I put some pieces of kinder bueno into the cheesecake mix as have seen others do that for kinder bueno cheesecake but didn't like them in it, they get a bit soggy.
Looks amazing, I have never made a normal chilled cheese cake actually, just a baked one. I wonder would the bueno pieces work well in the base? You should try it out.. I’d be more than happy to taste test for you...0 -
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Gloomtastic! wrote: »Take starter out of fridge, weigh out required amount and leave to bring it up to room temperature. Feed starter and return to fridge until next week.
Combine flour, starter, water and salt for 7/8 minutes in a mixer, leave for three hours. Knock back, leave to prove again in the fridge overnight then into the oven for 30 minutes.
15 minutes effort max. If you don't want to make your starter from scratch, your local bakery will probably give you some if you ask nicely and maybe spend some money.
Go on try it, you won't be disappointed!
Process I've learned is more involved, and it's at least a two day process, but each step is about 5 minutes effort. The only bit that's a palaver is turning the dough every 30 minutes for 3-4 hours after making the dough.
Making leaven with your starter, mixing the dough, shaping it and baking are all low-effort parts of the process.
Once you get your head around a timetable for getting it done, it's bugger all actual effort. Zero kneading.
Results are totally worth it.0 -
RacoonQueen wrote: »Bueno Cheesecake. The bueno flavour not as strong as I'd have wanted through the cheesecake but sure that just means I've to try a few more times to make it better.
Hazelnut cream cheesecake, milk choc ganache + dark choc. I put some pieces of kinder bueno into the cheesecake mix as have seen others do that for kinder bueno cheesecake but didn't like them in it, they get a bit soggy.
Sweet mother of god RacoonQueen, that looks absolutely divine!!!!0 -
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RacoonQueen wrote: »I've wanted to make the filling from kinder bueno (I call it beuno) for ages so I can use it to bake with...but unsurprisingly Kinder don't tell us how it is made. From lots of googling I figured it was pretty much white chocolate nutella, smooth hazelnut butter is impossible to find, so I just bought hazelnuts and white chocolate and plan was to just melt the choc and mix it with homemade hazelnut butter...and a secret ingredient or two
Looks like you don't need it but I find this hazelnut butter very smooth.
https://www.bulkpowders.ie/hazelnut-butter-1kg.html
You have actually given me an idea of making macadamia nut and white chocolate paste now!0 -
Used this - https://www.bbcgoodfood.com/recipes/2988682/chocolate-orange-marble-cake - with some alterations. GF flour, a tsp of baking powder, mint essence instead of orange and green food colouring, and changed the method. Beat the butter, then added the sugar and creamed that together, then the flour and eggs.
Made two cakes (rather than using a bread loaf tin) with the marble pattern and mix in both. Also made up some mint buttercream with the peppermint essence and green food colouring.
So you did two batches of that cake mix? And straight swap with GF flour? Be interested to try it myself for GF people But GF things can be very dry with that volume of flour I find. 0 -
RacoonQueen wrote: »So you did two batches of that cake mix? And straight swap with GF flour? Be interested to try it myself for GF people But GF things can be very dry with that volume of flour I find.
Actually kept the measurements the same, but divided into two pans. And straight swap for the flour. Think it actually turned out nice and moist (but the real indicator would be having a regular cake to taste too....I should do that - just a good excuse for more cake) 🤪
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Actually kept the measurements the same, but divided into two pans. And straight swap for the flour. Think it actually turned out nice and moist (but the real indicator would be having a regular cake to taste too....I should do that - just a good excuse for more cake)
Cool, I might give it a try as a sandwich over the weekend. I usually put ground almonds into gf stuff for moisture.0
https://www.youtube.com/watch?v=2FVfJTGpXnU
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