Ingredients for the base 100g of Jammie Dodger biscuits (optional- you can use plain biscuits / cookies) 40g of dairy-free butter (I use Flora Plant Block) Ingredients for the cheesecake filling 125g of cashew nuts (see step 1) 250g of vegan cream cheese 75g of icing / powdered sugar 1 teaspoons of vanilla bean paste / vanilla extract 50g of coconut cream 5 regular size Jammie dodger biscuits (crumbled) Raspberry jam (for swirling) Ingredients for the toppings 220ml of dairy-free whipping cream Pink food gel Freeze dried raspberries Mini Jammie Dodgers
BISCOFF COOKIE BUTTERCREAM 🙌🏼 you’re gonna want to put this on all your Fall bakes (it goes with EVERYTHING!) INGREDIENTS 1 Cups (226g) unsalted butter, room temperature 1/2 Cup (94g) Biscoff spread or cookie butter 3 1/3 Cups (400g) powdered sugar 1 tsp pure vanilla extract 2 Tbsp whole milk, room temperature 1/4 tsp salt, or to taste INSTRUCTIONS 1. Cream the butter and Biscoff cookie butter together in the bowl of a stand mixer fitted with the paddle attachment. Mix...
Éclairs recipe
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Tarta de Frutas en Masa de Hojaldre🍓🫐🌱 Esta receta es súper fácil y deliciosa! Ingredientes: 1 caja de masa de hojaldre (trae 2 hojas) 1 huevo y 2 cdas de leche (para el eggwash) Azúcar para rociar encima de la masa (En el horno 400° /12 a 15 mins) Crema de Queso Crema y Mascarpone: 8 oz queso crema 4 oz queso mascarpone 1 taza azúcar de confección 1 cdta vainilla pura (1 cda vainilla imitación) 1/4 cdta sal Frutas que utilicé: moras, fresas, frambuesas, arándanos Hojitas de menta Azúcar...