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hey Girl! honestly i usually use what ever is on sale but i primarily go for westgold (new zealand butter) or cultured western star (the green one) thanks for watching :) x

Hey, thanks so much for giving it a try and letting me know, appreciate you! <3 so glad you all enjoyed it!

Hey! not really sure why? but no, I just bake these as you would any other muffin :) hope that helps!

Hey Bella, Personally I would not recommend COPHA as a substitute. Not saying that it won't work but I disagree that it's a close/ similar substitute. Copha is made from refined coconut oil and soy lecithin. It means it sets rock solid and is not pliable like a plant-based butter. Perhaps a ratio of copha and nuttelex combined could yield the correct texture but I've not tested this. :)

@@brookekaoulekian7359 be careful using nutelex, please. Some of their spreads do still contain butter or animal fat solids. As do many margarines. I've had to pull my epi-pen out on numerous occasions, and I no longer use brands that use butter in their margarine. Also, nutelex specifically, doesn't act the same way as butter does when heated. If you want softer/pliable when using copha, add a bit of water or cacao butter to the mix. I've never had a problem with how anything sets when using copha, but I've only been using it for 40 years. The only time I don't use it as a butter substitute is on bread and toast. You'll find many older recipes (pre-1950s) list copha or lard as substitutes for both butter and margerine.

Heya Patrick, this was a project for me during the lock-down era. Once life went back to normal i couldn't dedicate the time to spending 8 hours editing a single video and struggled to enjoy the editing process. I loved the filming and creation of my episodes but i was put off with all the work that happened behind the scenes and wasn't getting alot of traffic around my videos which was disheartening. Thankyou so much for you support and hope you enjoy the content that is here. B x. :)

@@brookekaoulekian7359 Thank you for your reply. I love cooking, baking is more technical, but sometimes I make an effort. In Belgium (the chocolat, waffle and fries coutry) we have a Michelins-star pastrychef Roger Van Damme, you should look him up on youtube under his name, or "de zoete zonde" means sweet sin. His "Brussels waffle with creme Swisse" is great. Another specialty, only in Belgium is" Miserable" It´s lovely having texed with you.🖐

I have never tried this so I can't be sure if it will work! I don't see why it wouldn't work, although it would be a very dense and heavy cake to eat that way. Obviously, you will need to adjust the bake time as well. alternatively, I would recommend something like an almond sponge if you like this cake style.

Hey :) I've never tried with maple syrup before so can not say if it would work. Taking into consideration that maple is much thinner than golden so would require longer cook time possibly and the caramel slice would lose that iconic flavour and taste mostly of maple. please let me know how it turns out if you give it a try. B xx

hey there honeyn86 I am not familiar with this brand but I've done some research and it looks to me like long-life cream, which will work so long as it has a minimum of 35% fat. You will achieve different results in flavour and texture. In fermentation fresh is always best.

Hey there Clara, this is called Beurre noisette otherwise known as "Brown butter" it is melted and then cooked until the milk solids in the butter caramelize. It has fantastic aroma. :)

unfortunately not.

Heya Ross! sorry to get back to you 1 year later! somehow I missed your comment as I'm not very active on youtube anymore. I have not tested this recipe using any other plant-based alternatives. Still, I don't see why any other plant-based cream alternatives would not work with the exception of a noticeable flavour difference and most likely texture. I'd recommend giving soy cream or Oat cream a try. Let me know if you do! B x

@@brookekaoulekian7359 I actually ended up figuring out a caramel recipe of my own that starts with baking margarine and sugar, making essentially a butterscotch, and then adding hot water to stop it from becoming hard as it cooled, I think a 2:1 of sugar to water gave me a chewy caramel in the end and a 1:1 gave a runny caramel, but you can always adjust. Was great mixed with peanut butter to make a peanut flavour caramel too.

Thankyou so much! I used quite a shallow tray for these but filled almost to the top with batter. I'm pretty sure it was something like 40x25cm. it's about 1inch deep. Really hope you enjoy them x

@@brookekaoulekian7359 Awesome, thank you so much!!

Hey maria! you are absolutely right! thankyou for picking up on this typo! I have corrected it in the written recipe now but the video direction is correct. let me know how you go if you do try make it <3

@@brookekaoulekian7359 Thank you so much for your quick reply! Can't wait to try out this recipe once i recover from bunion surgery :) Looks amazing, and your caramel, well I can use that for so many other recipes. :)

I use BOIRON Pureé manufactured in France. its the best commercially available fruit puree but can be hard to source if you are not a professional. otherwise, I just do it the old fashioned way and prepare the puree myself from scratch haha

It's great for cooking and lovely as buttercream. I've personally never used my cultured butter in baking as it feels like a waste of time making it and you always need so much in baking. but it should work as any butter would! let me know how you go :)

Hey there, we had a wonderful brand made in the Netherlands called Natruli' that made a vegan block and it's the one I primarily used! now it is no longer available in Australia since covid happened. you could try instead using half the amount the recipe calls for with nuttelex! that should do just fine. good luck :)

@@brookekaoulekian7359 thanks I am going to give it a go :)

not at all! you can bake straight from fresh BUT you can also keep the batter for another time which is great to prepare ahead of time :)

thanks so much! i'm a total amateur and trying to improve :)

So glad you liked it Liene! yes the caramel is a labour of love in this recipe but there really is nothing else like it.. I've had so many friends try it and say they could never tell it was plant-based! mix-matching and adjusting recipes to your preferences is all part of enjoying cooking so definitely change the base to suit your liking or just cut down the sugar next time :)

@@brookekaoulekian7359 indeed! I did another batch adding a bit of peanut butter to the caramel.. Agar makes things slice nicely :) I see many other posibilities, thank you again! Will have another try on the base. I do like the idea of a shortbread, just need to spend the time tweaking the ratios, as reducing sugar will also affect the texture.

I made it with Nuttalex and had success :)

Hey Gary! we had a wonderful brand made in the Netherlands called Natruli' that made a vegan block and it's the one I primarily used! now it is no longer available in Australia since covid happened. you could try instead using half the amount the recipe calls for with nuttelex! that should do just fine. good luck :)

Thanks for getting back to me Brooke! I will try that. To be honest I was going to try the recipe a month ago but ended up eating all of the dark Lindt chocolate I bought as an ingredient - I will have to go and buys some more I guess.

@@learningitforfun haha its a legitimate problem. Can relate. Enjoy and look forward to hearing how it goes!

Bonjour! :) I only use the whites in a financier as they create air and make the cake very light <3 there is no use for the yolk in this recipe. Enjoy!

you can use the yolks for another desert. For example, it makes for a delicious "creme renversée".

Heya Yasmin! Try looking in Asian grocers, I'd be VERY surprised if you couldn't find it there. It's relatively easy to find these days. But you can make the slice without it. the agar helps with that perfect cut. without it the caramel will just be a little softer but still delicious! Just be sure you cook down your caramel long enough. let me know how you go.x

thanks! <3 Glad you liked it!

For coconut cream I use KARA coconut cream, it's the absolute best for anything you need coconut cream for as is 99% coconut. You can find this in Asian grocers or the international food aisle. For the Butter I use "Natruli Vegan block"

@@brookekaoulekian7359 thanks so much!! :)

There is still a coconut flavour but its mellows out a little when the sugars begin to caramelize. I've shared this among many non-vegan friends and all say they would never have been able to tell! seeing as in Australia we traditionally make the base with desiccated coconut too, people assume that's where the coconut flavour is coming from :)

Hi, Patrick from Belgium. Why did Brooke stopped? I made her financiers and with the yolks crème brûlee. No waste, two fine desserts.