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Making Cream Puffs without a piping bag turns this classic dessert even more rustic, but also super quick. Full details can be found at roamingtaste.com

Choux pastry
70 grams / ½ cup bread flour
14 grams / 1 tablespoon superfine/caster sugar
130 milliliters / ½ cup + 1 teaspoon cold water
50 grams / 1.75 ounces butter, cubed
2 eggs, room temperature and lightly beaten
Chocolate sauce
80 milliliters / ⅓ cup double cream
50 grams / 1.75 ounces dark chocolate, finely chopped
1 teaspoon honey
Cream filling
120 milliliters / ½ cup whipped cream
8 grams / 1 tablespoon confectioner’s/icing sugar

Choux pastry
1. Preheat the oven to 200ºC/390F and lightly grease a baking tray, pouring water over the top and taping to remove excess (you want water beads on the tray to create a steamy atmosphere during baking).
2. Sift the flour into a small bowl and add the sugar. Set aside.
3. Place the water and butter in a saucepan over medium heat until the butter has melted and the mixture has begun simmering.
4. Remove from the heat and pour the sifted flour and sugar into the mixture, stirring swiftly with a wooden spoon to combine until the dough no longer sticks to the side of the saucepan.
5. Add in ¼ of the beaten eggs and beat the dough until smooth, continue adding the eggs in the same manner until all have been combined.
6. Take half a tablespoonful amount of the dough and shape into a ball with an opposing tablespoon and place onto the prepared baking tray, continue with the remaining dough and allowing 1 inch between the dough.
7. Place in the oven and bake for 12 minutes.
8. Increase the heat to 220ºC/430F, turn the tray around and bake for a further 12-17 minutes or until the pastries are lightly golden.
9. Remove from the heat and place on a cooling rack, allowing to cool fully.
10. Stir the whipped cream and sugar together until smooth.
11. Slice a choux pastry open slightly near the base and carefully spoon a tablespoon of whipped cream into the center until all have cream therein.
Chocolate sauce
1. To make the chocolate sauce, place the double cream in a small bowl and heat over a double boiler or in a microwave until it’s smooth and hot, stir in the chocolate and ho
Learn how to make slightly tart and deliciously chewy Snickerdoodles that whip up in 5 minutes and are like cinnamon rolls in cookie form. Full details can be found at roamingtaste.com.

130 grams / 4.58 ounces butter, room temperature
100 grams / ½ cup brown sugar
100 grams / ½ cup superfine/caster sugar
1 large egg, room temperature
2 teaspoons vanilla extract
225 grams / 1 ⅓ cups + 1 tablespoon plain flour
8 grams / 2 teaspoons baking powder
¼ teaspoon sea or kosher salt
Sugar Coating
30 grams / 2 tablespoons superfine/caster sugar
1 ½ tablespoons ground cinnamon

1. Preheat your oven to 190C/375F and line a baking tray with greaseproof paper.
2. Place the butter, brown and superfine sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
3. Add the egg and continue to beat until well combined, beating for a further minute.
4. Toss in the flour, baking powder and salt and combine until no dry portions remain in your bowl.
5. Place your sugar and cinnamon into a shallow bowl and stir together.
6. Scoop up a portion of dough and roll it in your hands.
7. Place into the sugar spice coating and coat evenly.
8. Lightly press onto your baking tray as you place it down.
9. Allow 2 1 ½ inches space between your cookies on your tray.
10. Bake for 10 minutes or until golden at the edges.
11. Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
12. Serve with a glass of milk.
13. Dig in and enjoy!
How to make the best Louise Slice. Full recipe and details can be found at roamingtaste.com.

100 grams / 3.5 ounces butter, room temperature
100 grams / ½ cup superfine/caster sugar
2 egg yolks, room temperature
267 grams / 1 ⅔ cups plain flour
6 grams / 1 ½ teaspoons baking powder
237 grams / ¾ cup raspberry jam
3 egg whites, room temperature
100 grams / ½ cup caster sugar
100 grams / 1 cup desiccated coconut

1. Preheat oven to 160C/320 and line a square baking tin with greaseproof paper.
2. Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
3. Add in the egg yolks and combine until smooth, approximately 1 minute.
4. Add your flour and baking powder and beat on the lowest setting until the flour has just been combined and no dry portions remain in your bowl.
5. It will be quite crumbly, but that is what you want!
6. Pour the crumbly mixture into your tin and press firmly into your baking tin base until even. Set aside.
7. Spoon the raspberry jam over the base and spread out evenly. Set aside.
8. Place the egg whites in a clean and dry bowl and beat on medium until soft peaks form.
9. Add in 1 tablespoon of the sugar and beat until well combined, approximately 45 seconds.
10. Repeat by adding 1 tablespoon sugar and combine until fully incorporated and the meringue begins to look slightly glossy and are stiff.
11. Toss in the coconut and fold into the meringues until well combined.
12. Spoon the meringue on top of the raspberry jam and make small marks into the meringue or small peaks.
13. Place in the oven to bake for 30 minutes or until lightly golden on top, covering the meringue with foil, if necessary to ensure it doesn’t brown too much.
14. Remove and allow to cool in the baking tin.
15. Lightly press the edges of the meringue to pull away from the edges of the tin.
16. Once cool completely, pull the slice out of the tin and slice evenly.
17. Serve and dig in!
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