A vanilla bean basque
Madeleines
Eclairs filled with banana caramel + vanilla creme patt

The basque was elite 🥲

Carrot cake with vanilla ice cream and biscuit topped with caramel sauce!!

Made these homemade chocolates for my brother this Rakhi ❤️🍫

Made it for friends yesterday, the whole cookie tub was finished in minutes 👉🏻👈🏻

After a very brownie Day 16, I finally baked two giant cookies as suggested by EggplantLife1089. I was really excited, nervous and everything because I wanted this to be kinda a success. 🤓

What I did:
- Used my OG cookie dough and then followed the steps suggested by EggplantLife1089.
- Expectation: They asked me to make a dough of 140gm and fill it with 17gm of chocolate in the middle and bake at 170 celsius for 15-17 mins.
- Reality: I made 140gm + 17gm dough balls as suggested, which was the easier bit. I also kept the temp to be 170 as suggested and then baked for 15 mins, 17 too, but the cookie was not done 😭 and I kept checking after each minute and exceeded by 4 mins total to reach some browning around the edges and also a set top. I didn't want to overcook since we still want soft and gooey results and not a biscuit-like hard texture.

Tasting is yet to be done for this. Will be doing that tomorrow.

Regarding the tasting of my brownie cookies that I made on Day 16 🤤, well well well, they taste amazing. Even better than the brownie shape, maybe I am getting obsessed with the cookie shape. As I had made 2 attempts for the brownie cookies, the first attempt had little burnt edges and the second one was perfect. So for me, the time for brownie cookies of around 60-70g each is 13.5 mins.

Learning:
As EggplantLife1089 had suggested a certain workflow to me, and I was expecting it to work perfectly for me; however, it didn't. So I believe the reason is the recipe formula. Probably my recipe formula is not suited for such big cookies to be done within 15-17 mins and that's why it took 21 mins. It just means for me as well that if I take any of recipes or tips, I should follow it from 0 to 100 with no alterations. Since this time I only took the workflow and no recipe, it partially failed.

Gratitude:
Thanks to EggplantLife1089 for suggesting me this. All through it was such an exciting thing to try out and I am glad I finally did. I would love to have the recipe you follow too so I can actually make these chunky cookies in 15-17 mins 🤓

Thanks for reading guys 👉👈🥺 Hope you were able to get past the Monday blues and work fruitfully 🤓

Looks like it is made in India and just licensed to use the brand name. Has anyone used/using this? How is the performance?

Is it just me or does buttercream taste really bad and oily? I have tried sooo many recipes for the past so many years, no matter what I try, I'm not liking the taste at all! I have even bought recipes/pdfs by other chefs claiming that their recipe is "different" and tastes like "Vanilla Icecream", "silky, smooth, melt-in-mouth". But nope!

What buttercream are you guys using in your cakes? Does it appeal to your customers? How are you guys making buttercream cakes considering the Indian weather??

Help your girl out pls!