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Thursday 18 July 2024 11:52:03 GMT
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Open your mouth and let me feed you my cream filled churro #dessert #churro #cannoli #Foodie  This is my take on Churro and Cannoli-style dessert, which I filled with white chocolate cream, hazelnut spread, hot chocolate mousse, crunchy hazelnuts, and fresh strawberries coated in a touch of raspberry jam.   Verdict? A fun way of mixing different recipes to create a wonderfully balanced dessert that is creamy, crunchy, and filling. I loved the hot chocolate emulsion foam as well. It's a different take than your usual chocolate sauce.  See additional notes below.  Difficulty - Medium Taste 9.5/10 Visuals = 7.5/10 Notes: The process of making these is pretty straightforward. However, it requires patience to create the shapes. The amount you can fry at a given time also depends on the fryer you have or the space you have to fry in. That said, it requires a full subsegment in oil to work correctly. On another note, in previous recipes, I would freeze the churros first to retain shape; however, it did not work here as they would burst a little more than freshly piped and fried. I will discuss this on my website to dive deeper into the recipe.  Churro Recipe:  Makes 4-5 sticks - 26g sugar - 4g sea salt - 72g melted butter - 282g water - 82g egg - 170g flour Process: Mix water, sugar, salt, and butter in a pot over medium-high heat until it simmers. Add flour and stir quickly. Transfer the mixture to a piping bag and pipe around an oiled cannoli stick. Fry at 170°C/338°F until golden brown. Allow to cool before unmolding, final sugar coating, and adding additional fillings.  Garnish: - Fresh strawberries  - Raspberry Jam - White Chocolate Cream - Nutella - Praline crunch  Notes:  The cannoli rings I used were 14cm long and 2cm in diameter.  That said, if you don't have similar sizes, that is not a problem. You can still achieve the same results, except the sizes and portion sizes might be slightly skewed.  Piping the dough is a little physical and requires pressure. However, my tip is to divide the dough by four if you need more strength. It will allow for a much easier and smoother piping process. After each completion, add more dough before repiping.
Open your mouth and let me feed you my cream filled churro #dessert #churro #cannoli #Foodie This is my take on Churro and Cannoli-style dessert, which I filled with white chocolate cream, hazelnut spread, hot chocolate mousse, crunchy hazelnuts, and fresh strawberries coated in a touch of raspberry jam. Verdict? A fun way of mixing different recipes to create a wonderfully balanced dessert that is creamy, crunchy, and filling. I loved the hot chocolate emulsion foam as well. It's a different take than your usual chocolate sauce. See additional notes below. Difficulty - Medium Taste 9.5/10 Visuals = 7.5/10 Notes: The process of making these is pretty straightforward. However, it requires patience to create the shapes. The amount you can fry at a given time also depends on the fryer you have or the space you have to fry in. That said, it requires a full subsegment in oil to work correctly. On another note, in previous recipes, I would freeze the churros first to retain shape; however, it did not work here as they would burst a little more than freshly piped and fried. I will discuss this on my website to dive deeper into the recipe. Churro Recipe: Makes 4-5 sticks - 26g sugar - 4g sea salt - 72g melted butter - 282g water - 82g egg - 170g flour Process: Mix water, sugar, salt, and butter in a pot over medium-high heat until it simmers. Add flour and stir quickly. Transfer the mixture to a piping bag and pipe around an oiled cannoli stick. Fry at 170°C/338°F until golden brown. Allow to cool before unmolding, final sugar coating, and adding additional fillings. Garnish: - Fresh strawberries - Raspberry Jam - White Chocolate Cream - Nutella - Praline crunch Notes: The cannoli rings I used were 14cm long and 2cm in diameter.  That said, if you don't have similar sizes, that is not a problem. You can still achieve the same results, except the sizes and portion sizes might be slightly skewed. Piping the dough is a little physical and requires pressure. However, my tip is to divide the dough by four if you need more strength. It will allow for a much easier and smoother piping process. After each completion, add more dough before repiping.

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