Taiwan Street restaurant in Wisconsin

And they were soooo good. Especially the palmier.

Due to cuberdons’ resemblance to a certain facial feature, they’re also known as neuzekes, or “small noses” in Flemish. It’s only fitting, then, that the bitter vendor disputes surrounding the sweet have become known as the “War of the Noses.” The rivalry began in 2011 in Ghent’s Groentenmarkt, when vendor Sonny Breine opened a stall outside Carl Demeestere’s store. Demeestere retaliated by opening his own stall right next to his competitor. After each vendor displayed signs criticizing the other’s product, tensions escalated into screaming matches and a fist fight that resulted in a two-week confiscation of both their licenses in 2014. 

https://www.atlasobscura.com/foods/cuberdons-war-of-the-noses-ghent-belgium

🇧🇷 Brazilian dessert recipe

Ready for the oven.

(Baked pie photo will be added later as we are off to curling)

First time attempting salted caramel macarons today

Sorry for bad colour of shells, I tried to get caramel colour. Will just buy caramel food colouring next time

- I made caramel from scratch with sugar/water syrup cooked for caramel, added heavy cream & finished with butter & salt, very strong caramel taste

- I've bought caramel macarons from local cafe before, it tastes like caramel syrup & very sweet

I might just make caramel ganache or caramel buttercream for next time

🤤

from a recent batch of orders!

my key ingredients:

— pâte sucrée
— lemon cream
— french meringue

This is my third time making it and to say I'm obsessed is a slight understatement!

(Also, if anyone noticed it, the second slide is a piece of a different tub of the same tiramisu, the first one is not cut yet!)

Recipe on the third slide is by @whatvivimakes on the clock app!

I made some old fashioned banana pudding this weekend, and it was very good. I know this because I brought home an empty dish, like scraped clean empty.

Anyhow, I did have an issue making the meringue. It wasn’t stable. My method I used was started whipping the 5 egg whites, beat till frothy and added 1/2 tsp cream of tarter, beat till soft peaks and added cup of sugar, then beat till what I thought was stiff peaks. I think total may have been 4-5 minutes. The weather was sunny with low humidity. Any tips or tricks? This was the first time I’ve ever done a meringue. Should I have whipped it longer? I did not want to over do it.

Biscuit base

Banana and toffee

Cream

Made mango float with ripe mangoes, a creamy filling, and Biscoff cookies.

After chilling, the cookies soften into the cream and the mango stays bright and juicy, so every layer gets really soft and creamy.

It’s one of those desserts that somehow tastes even better the next day.

Would you make mango float with graham crackers or Biscoff?

Recipe here if anyone wants to make it: https://butterjoykitchen.com/mango-float/