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
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 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. :)
Just cooked this. Delicious
Love to see your beautiful face my precious daughter. Will get miss molly onto these👌🏻💕😊
Hi, Patrick from Belgium. Why did Brooke stopped? I made her financiers and with the yolks crème brûlee. No waste, two fine desserts.
Great job, love from perth Australia
This lesson is very well done! It deserves many more views and likes. I was impressed with the homemade vanilla extract.
thanks!
Hi what brand of butter did you use please ? I’m also in Australia so would love to know which one you prefer to use
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
Can it be a one big cake I like this cake and want it be my birthday cake
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.
What was the brown liquid mixture , butter melted is normally yellow
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. :)
Do you need to chill the batter before baking ?
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 :)
Have any fruit cake recipet
unfortunately not.
You are very beautiful.
Bonjour,why did you not put egg yolk and only white egg yolk?
Bonjour! :) I only use the whites in a financier as they create air and make the cake very light
you can use the yolks for another desert. For example, it makes for a delicious "creme renversée".
Are you single?