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@jugueteriatop8: Juguete de Vehículo de Obra Automático Omnidireccional con Función de Lanzar Esfera #JugueteDeObra #CargadoraDeJuguete #VehiculosDeJuguete #JuguetesParaNiños #TikTokShop

Jugueteriatop8
Jugueteriatop8
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Friday 23 October 2026 07:55:06 GMT
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FILM TO TABLE SERIES EP 42: Brandy Snaps from Titanic. This movie is on my top 5 and the amount of times that I’ve watched it wondering what those desserts on the trolley were lol I made 1.5x batch for the video so I had extra Brandy snaps to film and make in case some broke. Also shoutout to the Titanic’s food stylists Valerie Aikman-Smith and Alison Attenborough ✨ Ingredients (makes about 24 Brandy snaps) Brandy Snaps • 115 g (½ cup) unsalted butter • 110 g (½ cup) light brown sugar, packed • 170 g (½ cup) golden syrup • 65 g (½ cup) all-purpose flour • ½ tsp ground ginger • ¼ tsp salt • ½–1 tsp vanilla extract Mascarpone Whipped Cream • 8 oz (225 g / 1 cup) mascarpone • 2 cups (480 g) heavy cream • ¼–⅓ cup (30–40 g) powdered sugar (to taste) • ½–1 tsp vanilla extract Instructions 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper 2. In a saucepan over low heat, melt butter, brown sugar, and golden syrup until smooth (do not boil). 3. Remove from heat. Whisk in vanilla, salt, flour, and ginger until a smooth batter forms. 4. Spoon ~1 tsp portions onto the tray, leaving enough room for the batter to spread while baking (they do spread a lot) 5. Bake 5–7 minutes until deep golden and lacy, with bubbling mostly settled. 6. Cool for about a minute, then quickly lift and roll around a mold. Let set. It took me about 4-5 brandy snaps to get the hang of the timing - if you wait to long for them to cool they’ll set too much and won’t roll around the mold/break. 7. In a bowl, whip mascarpone, heavy cream, powdered sugar, and vanilla until medium to stiff peaks form 8. Using a star tip, pipe filling into shells just before serving. Serve immediately- the longer they sit the softer the shells will get. Enjoy! #foodfromfilms #titanic #brandysnaps #dessert #Recipe
FILM TO TABLE SERIES EP 42: Brandy Snaps from Titanic. This movie is on my top 5 and the amount of times that I’ve watched it wondering what those desserts on the trolley were lol I made 1.5x batch for the video so I had extra Brandy snaps to film and make in case some broke. Also shoutout to the Titanic’s food stylists Valerie Aikman-Smith and Alison Attenborough ✨ Ingredients (makes about 24 Brandy snaps) Brandy Snaps • 115 g (½ cup) unsalted butter • 110 g (½ cup) light brown sugar, packed • 170 g (½ cup) golden syrup • 65 g (½ cup) all-purpose flour • ½ tsp ground ginger • ¼ tsp salt • ½–1 tsp vanilla extract Mascarpone Whipped Cream • 8 oz (225 g / 1 cup) mascarpone • 2 cups (480 g) heavy cream • ¼–⅓ cup (30–40 g) powdered sugar (to taste) • ½–1 tsp vanilla extract Instructions 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper 2. In a saucepan over low heat, melt butter, brown sugar, and golden syrup until smooth (do not boil). 3. Remove from heat. Whisk in vanilla, salt, flour, and ginger until a smooth batter forms. 4. Spoon ~1 tsp portions onto the tray, leaving enough room for the batter to spread while baking (they do spread a lot) 5. Bake 5–7 minutes until deep golden and lacy, with bubbling mostly settled. 6. Cool for about a minute, then quickly lift and roll around a mold. Let set. It took me about 4-5 brandy snaps to get the hang of the timing - if you wait to long for them to cool they’ll set too much and won’t roll around the mold/break. 7. In a bowl, whip mascarpone, heavy cream, powdered sugar, and vanilla until medium to stiff peaks form 8. Using a star tip, pipe filling into shells just before serving. Serve immediately- the longer they sit the softer the shells will get. Enjoy! #foodfromfilms #titanic #brandysnaps #dessert #Recipe

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