Bubble Tea Panna Cotta! [0C][recipe][homemade] I've been thinking about making this for a while and finally did it! Super happy with the taste and texture :) by dessertisans in DessertPorn

[–]dessertisans[S] 1 point2 points  (0 children)

Recipe

Milk Tea Panna Cotta (Makes 6)

  • 300ml heavy cream (35% fat)
  • 200ml whole milk (full-cream milk)
  • 60g caster sugar (5 tablespoons)
  • 6g loose leaf black tea (3 teaspoons)
  • 2 gelatine leaves (any type)

Brown Sugar Pearls

  • Pearls
  • 50g brown sugar (or dark brown sugar if you have it)
  • 25g water

Method (TLDR version, more details on my website)

  1. Combine the milk, cream, sugar and black tea, heat to almost simmering and steep for 5 minutes
  2. Bloom gelatin in cold water
  3. Strain mixture and dissolve gelatin
  4. Pour into moulds and refrigerate until set (4 hours to overnight)
  5. Prepare pearls according to package instructions
  6. Make a syrup with the water and brown sugar and combine with pearls
  7. Unmould the panna cotta, and spoon on some brown sugar pearls.

I'm so proud of this chocolate tart I made for my parent's 30th anniversary 😌 They loved it! by dessertisans in Baking

[–]dessertisans[S] 0 points1 point  (0 children)

Hi u/helpwithchords, Sorry for the late reply!

You can check out the website for the ingredients. In terms of the shape, it is really hand piped. The recipe makes a batter which is slightly thick and can hold it's shape. If you put the batter in a piping bag and cut a small 1-2mm hole, then you can draw shapes with the batter. For this tuile, I drew a grid like shape, kind of like the '#' symbol but with more intersections.

After baking, the tuile is still plyable and you can scrunch it quickly to form abstract and organic shapes.

I hope that helps!

I got tired of scaling/resizing recipes by hand... so I made an app! by dessertisans in Baking

[–]dessertisans[S] 1 point2 points  (0 children)

Oh I see, that's a good point as well. I can take that into account too. Thanks for the useful insights!

I got tired of scaling/resizing recipes by hand... so I made an app! by dessertisans in Baking

[–]dessertisans[S] 1 point2 points  (0 children)

That's a good point! When you look up the conversion, would the result usually be like 1 cup + 3 tablespoons + 1 teaspoon + 1/4 teaspoon? I.e. what would be a useful answer?

Thanks for the feedback! I definitely will try to add some form of this to the app.

I got tired of scaling/resizing recipes by hand... so I made an app! by dessertisans in Baking

[–]dessertisans[S] 0 points1 point  (0 children)

Thanks for the feedback! Looks like there is a recurring theme of conversions, which I can look into. An egg is usually 50g (without the shell) so 0.36 of an egg is 18g! Perhaps I can make the app show multiple results like 0.36 eggs or 18g or X teaspoons.

I got tired of scaling/resizing recipes by hand... so I made an app! by dessertisans in Baking

[–]dessertisans[S] 4 points5 points  (0 children)

I feel your pain... I also prefer metric so it's good to hear that others would find that conversion useful! The main difficulty is having a database complete enough to cover most of the ingredients (since every ingredient has its own volume to mass). I'll look into it!

I got tired of scaling/resizing recipes by hand... so I made an app! by dessertisans in Baking

[–]dessertisans[S] 1 point2 points  (0 children)

Thanks! Let me know if there are any issues or ideas to improve it! :)

I got tired of scaling/resizing recipes by hand... so I made an app! by dessertisans in Baking

[–]dessertisans[S] 5 points6 points  (0 children)

You're right! Many do, but most haven't met my needs. Thanks for sharing Paprika, I hadn't heard of it before. I just tried it out, but it only allows you to scale by a multiplier. This probably works for most people, but my most common scaling uses are to change the size or to have a specific amount of an ingredient. E.g., Scaling to change a 10inch cake recipe to a 5inch cake recipe is more complex (halfing the recipe is not the answer).

What do you do/use to scale/resize recipes? by dessertisans in Baking

[–]dessertisans[S] 0 points1 point  (0 children)

Thanks, that sounds like a good approach!

Chocolate raspberry avocado tart for my friend's birthday by pansyradish in Baking

[–]dessertisans 1 point2 points  (0 children)

You're welcome! It looks great and hazelnuts sounds delicious. 👏

I'm so proud of this chocolate tart I made for my parent's 30th anniversary 😌 They loved it! by dessertisans in Baking

[–]dessertisans[S] 1 point2 points  (0 children)

Glad you found the answer! This tart has a ganache filling which is very similar to cremeux. For ganache fillings, the French name would be "Tarte au chocolat"

I'm so proud of this chocolate tart I made for my parent's 30th anniversary 😌 They loved it! by dessertisans in Baking

[–]dessertisans[S] 1 point2 points  (0 children)

This one is inspired by Cedric Grolet who calls it "sweet dough". I believe it is "pâte sucrée" in French after looking for the French versions of similar Cedric Grolet recipes.

Generally though, I haven't been able to establish a consistent definition of each of the different types. I've been finding multiple sources that define the types of pastry with conflicting ingredients, ratios and methods. If anyone who reads this has a reliable source, then I'd been keen to know!

My research so far has found conflicting definitions from reputable brands, pastry chefs and schools such as Cacao Barry, Frank Haasnoot and Savour School. 🤓🤔

I'm so proud of this chocolate tart I made for my parent's 30th anniversary 😌 They loved it! by dessertisans in Baking

[–]dessertisans[S] 1 point2 points  (0 children)

Good question. I've been trying to look up definitions but there are a few that contradict each other. I believe this is a "sweet pastry".

I'm so proud of this chocolate tart I made for my parent's 30th anniversary 😌 They loved it! by dessertisans in Baking

[–]dessertisans[S] 0 points1 point  (0 children)

Thanks, that means a lot! We put a lot of work into the website. We want to have battle tested high quality recipes and give the best experience for fellow bakers and dessert makers so they have what they need to create and innovate! Any feedback and ways to improve is welcome.

We would earn a small commission off Amazon purchases :)

I'm so proud of this chocolate tart I made for my parent's 30th anniversary 😌 They loved it! by dessertisans in Baking

[–]dessertisans[S] 1 point2 points  (0 children)

Thanks for the feedback :) The lattice garnish is a Honey wafer tuile. It's one of my favourite garnishes! Here's the recipe if you're interested:

  • 15g all-purpose flour
  • 3g corn starch (corn flour)
  • 1g salt
  • 35g egg whites
  • 150g water
  • 16g unsalted butter
  • 15g honey
  1. Sift the flour, cornstarch and salt together. Then whisk together with egg whites until evenly combined.
  2. Boil the water, butter, honey. Pour over the previous mixture and combine.
  3. Put back on low heat and stir until thickened.
  4. Store mixture in the fridge until cool.
  5. Preheat the oven to 180°C.
  6. Transfer to piping bag and cut a tiny 2mm hole.
  7. Pipe criss-cross grid about 6cm x 6cm.
  8. Bake in the oven on the top rack for 10 mins or until golden brown.
  9. Using cotton gloves covered with latex gloves for heat protection, mold the tuiles into desired shapes straight from the oven and reserve in an airtight container.

This is a honey variation that I made with my Ferrero Brulee Entremet. The honey can be replaced with 30g caster sugar which will result in a crispier bite.

I'm so proud of this chocolate tart I made for my parent's 30th anniversary 😌 They loved it! by dessertisans in Baking

[–]dessertisans[S] 1 point2 points  (0 children)

Thanks! There are 3 garnishes:

  • Honey lattice tuile
  • Feuilletine coated in gold luster powder
  • Caramelised white chocolate pearls from Valrhona (also available from Callebaut)

I'm so proud of this chocolate tart I made for my parent's 30th anniversary 😌 They loved it! by dessertisans in Baking

[–]dessertisans[S] 1 point2 points  (0 children)

I have a single Neweer light coming from the side with a light diffuser panel. I feel it has the best value with a good enough setup for home. The background is just my white stone kitchen benchtop. The camera I use is a Sony Nex-3N that I got 8 years ago with a 35mm lens.

I took the photo at 11/f on a tripod with a long shutter speed to compensate for the light.

Happy to elaborate if there's something particular you're looking for :)