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French street artist turned graphic designer Tysra creates 'Tysramisu'

"Tysramisu" is the latest creation of French graphic designer Tyrsa, a decadent homage to the arts of typography and pastry-making. Commissioned by Parisian bakery LIBERTÉ, Tysra and pastry chef Benoît Castel used three different tiramisu recipes to create towers of cream, coffee, and cacao powders, each contrasting in color. The tops of these towers each boast a different solid chocolate letter that, when finally compiled, spelled out the name of the project. Fortunately for us, LIBERTÉ has created a short video promoting the project and giving us a little behind-the-scenes peek at the process behind such a creative (and delicious!) work. Now who's hungry?
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That makes two of us @galinda
I love the video your included! But now I want tiramisu...
How did you get these letters printed? That's terrific!
What an awesome art project!
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A Crème Brûlée, in Cocktail Form
As @marshalledgar recently observed, there truly is a made-up food holiday for every day of the year. And according to the powers that be, today is National Crème Brûlée day! Why do we Americans celebrate a dessert that the French, Spanish, and British all claim to have invented, you ask? Because it's PURE AMAZINGNESS. Delicate vanilla cream with a crunchy, crackling caramelized shell – come on, who wouldn't want to dedicate an entire day to singing its praises? Not all of us have the time or tools to whip up a crème brûlée at a moment's notice (although you totally should, using my recipe here), so I've researched an easier way to get your fix this holiday: the Crème Brûlée cocktail. There are plenty of versions out there, but so far, this one seems the best and most accurate in flavor. That's thanks to the homemade "burnt sugar"-flavored simple syrup, to give the cocktail a true authenticity. Give it a try tonight, and share your thoughts! Crème Brûlée Cocktail Original recipe by A. Huddleston of Cook In / Dine Out To make this incredibly delicious drink of the gods, you will need: 1 oz. vanilla-flavored vodka (like Stoli Vanil) 1 oz. heavy cream 1 oz. vanilla burnt sugar syrup (see recipe below) Assembling the cocktail is simple. Chill a martini glass in the freezer for at least 10 minutes. Stir the ingredients together, and then serve in chilled martini glass. If you have a cocktail shaker, try shaking the ingredients together with ice, and then straining into the glass for a colder final product. Vanilla Burnt Sugar Simple Syrup To make the easy homemade syrup, you will need: 1 cup water 3/4 cup sugar 1/2 vanilla bean pod 1. Heat the sugar in a small (8-inch) frying pan over medium heat. Leave sugar undisturbed until it begins to melt and then stir sugar as in melts and caramelizes until all the sugar has melted and it is a dark amber color. 2. Meanwhile, add water to a saucepan. Cut the vanilla pod in half lengthwise and use a knife tip to scrape the vanilla beans into the water. Add the pod halves to the water and bring to a boil. 3. Pour the burnt sugar syrup into the boiling water (be careful of sputtering, you may want to stand back a bit). Continue boiling and stir to dissolve any hardened clumps of syrup. Set aside to cool. Strain when cooled and store in a container in the refrigerator. I hope you all celebrate this lovely holiday with a sweet and creamy Crème Brûlée Cocktail. Enjoy!
White Chocolate Caramel Cheesecake
Caramel Sauce: 1 1/2 cups granulated sugar 1 3/4 teaspoons lemon juice 1 pint heavy cream 4 tablespoons unsalted butter Before I get into making the sauce, let me note that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Crust: 10 ounces graham crackers, crushed into crumbs 7 tablespoons unsalted butter Cheesecake Filling: 3 8-ounce packages of cream cheese, room temperature 1 1/4 cups granulated sugar 1/2 cup heavy cream 8 ounces good quality white chocolate, chopped 5 large eggs 1 teaspoon vanilla extract pinch salt boiling water Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325°F and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy.
OMG Samoa Brownies – Girl Scout Cookies Gone Wild
Somebody pinch me. Am I dead? I must be dead. Because I am IN HEAVEN. These Samoa Brownies, brought to you by Broma Bakery, are all I've ever needed in a dessert: gooey chocolate brownie, toasted coconut, and sweet caramel. I thought Samoa girl scout cookies were as good as it gets – and then I met these brownies. Samoas Brownies Recipe by Sarah Fennel at Broma Bakery Ingredients For the brownies: ¾ cup cocoa powder 1½ cups sugar 2 eggs 12 tablespoons unsalted butter ½ cup all-purpose flour 2 teaspoons vanilla extract ½ teaspoon salt ½ cup bittersweet chocolate disks 1 teaspoon brewed coffee (optional) For the coconut caramel: 1 cup granulated sugar 6 tablespoons unsalted butter, room temp, cut into tablespoons ½ cup heavy cream, room temp 2½ cups sweetened, shredded coconut For the chocolate drizzle: ¼ cup chopped bittersweet chocolate 1. Brownies: Preheat oven to 350°F. Line an 8"x8" baking dish with parchment paper and set aside. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. Toss in bittersweet chocolate disks. Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 35 minutes, or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool for 15 minutes before topping with caramel sauce. 2. Coconut Caramel Sauce: While the brownies are baking, make your coconut caramel. In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don't stir too often, just enough to keep everything evenly cooking. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes. Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat. Stir in coconut flakes. Set aside until brownies are cooled. 3.) Assemble the Brownies: Once the brownies have cooled for 15 minutes, run a knife along the edges so they don't stick to the pan. Spread the coconut caramel on top of the brownies. Again, run a knife along the edges to prevent anything from sticking to the pan. Heat the drizzling chocolate in a microwave-safe bowl in 30 second increments. Stir in between each heating. Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve! If you liked this Girl Scout cookie remix recipe, try making your own Homemade Thin Mints!
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
5 of the Most Important Reactions to the French Terrorist Attacks
2 days ago France experienced a great tragedy... Terrorists across the city killed over 130 people. With the incredibly awful events that happened this weekend, it's easy to see the ripple effect of reactions. People around the world reacted to this event strongly. And here are the most important ones... according to me. France The country effected by this tragedy is making some really big steps. Not only are they stepping up security in the city, around the country, but they are also launching airstrikes on ISIS. Recently they launched fighter jets in their biggest raids in Syria to date, targeting the Islamic State’s stronghold in Raqqa. Over 20 bombs were dropped. Obama Obama held a press conference after the event. And evoking thoughts and feelings of the 9/11 tragedy the same thoughts change sympathy: "We’ve gone through these kinds of episodes ourselves. And whenever these kinds of attacks happened, we’ve always been able to count on the French people to stand with us. They have been an extraordinary counterterrorism partner, and we intend to be there with them in that same fashion." Essentially: America stands with France. Social Media Is it just me or is your Facebook feed flooded with images, thoughts, and pictures related to the. In My twitter feed is also blown up with the hashtags. Three themes I've seen: The Pray for Paris People - these people are the vast majority, sending sentiments of sympathy. The 'If Only' People - these are the people that have to bring about another point and use France as a example. If only they had guns, if only they had better security, if only we had stopped ISIS earlier. The Other Issue People - similar to the if only people, these social media people have thoughts on another issue that they use Paris to bring up. What about the refugees! What about the attack in Beirut! What about... There also seems to be a big change in profile pictures. (Thanks Facebook!) What are your thoughts on the profile picture change? Anonymous A hacker group, Anonymous came forward stating they are officially in War with ISIS. Ok, so I'm normally not a fan of hackers but they seem like they are terrifying. And many news organizations are intrigued by their decision. To date these self-proclaimed "hacktivists" claim to have destroyed 149 Islamic State-linked websites and flagged roughly 101,000 Twitter accounts and 5,900 propaganda videos. Many people around the world are questioning this groups capabilities, but who knows? It sure is fun to get behind a group of masked hackers. Helpers Around the World A famous Mr. Rogers quote is, "When I was a boy and I would see scary things in the news, my mother would say to me, 'Look for the helpers. You will always find people who are helping.'" So where are the helpers from the Paris Attacks? Red Cross went into full swing helping and providing medical assistance for those in the disaster. The French National Blood Service took donations outside of France. Taxi cabs in Paris offered free rides home. Little helpers all over the city put up signs and candles. #PorteOuverte was the hashtag used to reach out and house those Parisians all over the world. And these won't be the only reactions. I'm sure we will experience more in the future. And we have our own reaction. @ButterflyBlu @InPlainSight @carenabobo @Animaniafreak @alywoah @gabbycalzada @LeticiaMendez @vonchio @LunaCordero @ImUrBestFriend @netchtiBates @fallenangeljess @kat121 @MarjorieSound @vonchio @kanghyobin @KalyanMadoori @starsun7 @CreeTheOtaku @shantalcamara @christianmordi @KathyCrew @TessStevens @TingThang @CassidyRoush @jorekawaii What was your reaction to the French terrorist attacks? What are your thoughts on these reactions?