These buttery piped butter biscuits live rent free in my head. I think about them often. If I could be paid to bake a batch of them each day I think I might be peak ‘spark joy’. They’re really easy to pipe and bloody delicious! Recipe is on thescranline.com 💜 | The Scran Line
These buttery piped butter biscuits live rent free in my head. I think ab…
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Light and crisp Paris Brest! Comment ‘Paris’ and I’ll DM you the recipe! I’ve always been obsessed with French pastries and the Paris-Brest was high on my must-make list. It’s this giant ring of crisp choux pastry filled with the creamiest hazelnut filling, finished with toasted almonds and a light dusting of sugar. Honestly, it’s so bloody delicious. https://thescranline.com/paris-brest/ | The Scran Line
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Light and crisp Paris Brest! Comment ‘Paris’ and I’ll DM you th…
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Listen, there’s cocoa in tiramisu, (technically chocolate) so I took it a step further. Chocolate coffee is a no brainer flavor wise, we all know that. The best way to infuse a tiramisu with chocolate is with my ultra smooth and rich chocolate pastry cream. It’s melt in your mouth. Btw, my completely unauthentic tiramisu recipe is coming next week. I worked weeks on this one, you won’t want to miss it. Frankly I think it’s better than the real deal. Much creamier but still just as light! Comment
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Listen, there’s cocoa in tiramisu, (technically chocolate) so I took it …
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Christmas is coming up. If you wanna make a Pav that doesn’t cause a nervous breakdown, comment ‘pavlova’ and I’ll DM you my TESTED recipe. Listen. I’m ok with cracks on a Pav. That’s not your biggest problem with a Pav. Your biggest problem is a Pav that collapses. So this is just one way to prevent that. I went through 40 rounds of testing for this recipe. The amount of eggs… anyway, I learned a lot. And all the things I learned are in the post. So when you get the link, have a good read. I’ll
Christmas is coming up. If you wanna make a Pav that doesn’t ca…
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Fluffy Chantilly cream. Comment ‘chantilly’ and I’ll DM you the recipe! So there’s gonna be a lot of dessert making in the next couple weeks. And frankly, cream on top of, or on the side, makes things better. Automatically. My Chantilly cream is stabilised with mascarpone which means you can make this a day in advance. Whip it, pop it in the bag and you’re good to go! | The Scran Line
Fluffy Chantilly cream. Comment ‘chantilly’ and I’ll DM you the recip…
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Milk powder helps soak up moisture in the cream cheese so it mixes smoothly with the butter. It also adds stability and creaminess, giving you a cream cheese frosting that pipes beautifully. Comment ‘frosting’ and I’ll DM you the recipe. https://thescranline.com/cream-cheese-frosting/ | The Scran Line
Milk powder helps soak up moisture in the cream cheese so it mixes s…
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Yet another thing Americans are onto. Crispy graham crackers with chocolate delicious gooey marshmallow. These bars are just delightfully addictive. It’s got all the textures you want. Recipe is on thescranline.com. So worth making! 🤌🏼💜 | The Scran Line
Yet another thing Americans are onto. Crispy graham crackers wit…
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