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Clairetweet, via GuardianWitness Makes 8-10 280g self-raising flour 1 tsp baking powder A pinch of salt 85g butter 2½ tbsp vanilla sugar (or add a drop of vanilla extract to the eggs) 1 egg yolk 2 tbsp creme fraiche 150ml milk 1 Preheat the oven to 200C/400F/gas mark 6.
I've suggested almond oil for the fat in this cake because its mellow flavour is such a good partner for the blueberries and lemon, but you can use cheaper sunflower oil if that's what you've got in the cupboard, in which case you could add an extra drop of vanilla extract, or even a splash of almond extract to add depth.
Add a drop of vanilla extract or orange extract to finish it off.
Optional: Put a drop of vanilla extract into the scrub and mix it in for a sweet smell.
Stir in the maple syrup and a few drops of vanilla extract, stirring.
For the choux pastry 65g plain flour 150ml water 50g unsalted butter, diced 2 eggs, lightly beaten A few drops of concentrated vanilla extract 1 tbsp flaked almonds Icing sugar, for dusting For the crème pâtissière 2 egg yolks 40g caster sugar 25g plain flour 160ml milk ½ tsp instant coffee Pinch of salt A few drops of vanilla extract Sift the flour on to a sheet of paper.
Serves: 2-4 Cooking time: 10 mins 2 eggs 4 tbsp double cream 2 tbsp sugar A few drops of vanilla extract or essence 50g butter 4 thickish slices of 2-3 day-old bread Lightly beat the eggs in a shallow dish, then add the cream, sugar and vanilla.
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