Chocolate Lemon & Caramel Wheels (Full Recipe) | Kirsten Tibballs
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- Опубликовано: 4 июн 2024
- Kirsten teams up with Miele to show you how to make delicious caramel & lemon chocolate wheels that are sure to please any crowd!
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For the full recipe:
www.mieleexperience.com.au/re...
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Hope everyone has a wonderful weekend!
Where are the measurements and where was the lemon, was there egg white in the marshmallow?
@@oskarjoe8556 Hey Oskar - here ya go :)
www.mieleexperience.com.au/recipes/lemon-and-caramel-chocolate-wheels/
Hi Kirsten, I just love your channel! I’m new here, it was an easy subscribe. You make baking and molding chocolate so interesting and fun. Someone stop me, I’m binge watching! LoL I love anything with lemon, I would love to try your cookie wheel recipe except I can’t use hazelnut meal. One bite and you might as well call 911 or have an epipen on hand! Is there a substitute I can use? Thanks 😊
I’m in love with the way you work and explain the recipes. Can I use another oil ¿ add the oil after tempering the chocolate¿¿
These look fantastic - I cook often and take the results into work. Salted Caramel Cupcakes with SMBC and Butterscotch Sauce are the current favourite but these could take over that spot!
These will definitely going into my rotation. I'm so pleased I found your channel - I am really surprised you do not have more followers, you have a GREAT relaxed style and explain things so well. Little tips like the silicon paper scrunching and taking the fear out of tempering chocolate really really help.
Very nice recipie! I love it! First time i see video of you! They looks like s' mores i think! Can i nake the marshmallow with gelatin in powder? If i can how many gramms i can but? What is the size of your cookie cuter? Have a nice day! 👍👏🍫🍫🍫
As usual, a fantastic recipe that makes me want to go to the kitchen and start baking!
I can confirm - it's delicious.
Omg I love this video it feels like going to the kitchen and bake🤤
I'm so glad!
Bahda 😁
Woww👌👌
Hi chef really nice recipe.. I have a question about the glucose syrep.. why it is used in caramel and what is its function in the caramel? I only see professional chefs working with it for caramel.. sometimes the quantities are much more larger than that. Thanks Karl from Malta.
It helps to stop the sugar recrystallising once it is dissolved 😊
@@KirstenTibballs thanks alot Kirsten... You always teach me something new
Glucose prevents recrystallisation
of the sugar in Caramel.
@@karlvella7627 being a pastry chef myself, i know it also gives great texture and body to the caramel!
Hello chef ! can you give the amounts of the recipe?. Thank you ❤!
If you go to the Miele website it has all the recipes ❤️
Recipes on miele website :)
No egg whites for the marshmallow?
No! 😊
@@KirstenTibballs wow!...have to give that a try!! Thanks!
There is no lemon in this recipe chef.
There's lemon juice in the marshmallow. Have a great day.