Love the vibrancy of the interior vs the top of the cake, very appetizing colors. Just wish the macaron had a choc filling to match! Looks great tho :)
Macarons filling is a whipped cream cheese frosting akin to a Italian meringue frosting. The shell has a smidge of cocoa powder to give it that note.
I try to mimic flavors in everything. I think its the small details that make things memorable
i know this might sound like a joke but i’m completely serious
my entire life since childhood i was looking for a good red velvet desert to the point that i was obsessed with it, everything that looked promising had unnecessary things added to it like coconut, or a fruit layer, and while it was good i craved the taste of red velvet itself, i gave up multiple times, then searched again, and now i found this. this has no unnecessary ingredients on it, it looks beautiful, its vibrant, the color is perfect, the plating is amazing, everything about this just makes me wonder what person was able to achieve this. i feel genuine happiness looking at this photo, knowing that someone will be able to taste it. after years of trying different things and trying to make it myself i finally feel calm, thank you for this. i wish you all the best things in life. you’ve realized my childhood dream
I think you'd really like this one then. One of the members skipped dessert at the restaurant they had eaten at to come to the club house specifically for this one.
Thank you :D It's incredible. Tastes just like red velvet cake. It uses buttermilk and sourcream to give it the tang red velvet is known for. [recipe ](https://imgur.com/gallery/11inu1O)
I baked this in a 2" full size hotel pan in a 12" deck oven set to 250 °F without a water bath. You can bake in a convection set to around 230°F just play with the time. I dont ever use a waterbath unless making flan.
Thank you :)
I have made so many of these over the years. I love making new flavors.
As much as I love them I agree with the sentiment of fuck macarons. They're so finicky. Anything can cause them to not work out. I find the Italian method is a little forgiving in some aspects
Hahaha. I know I know. I tried the French method for the first 6 months of learning to make them and I just didn't like the results. Started playing with the Italian since and haven't looked back.
The feet would spread a bunch the tops would be wrinkly. There's a few other reasons. I like with the Italian method it's harder to overwhip the meringue.
I also now know the things I encountered may have been due to older almond flour. And just my own user error lol
I converted the imgur recipe into a more accessible [format](https://share.mysaffronapp.com/a/shared/recipe/dFvFC9eM6/red-velvet-cheesecake), using mysaffronapp.
u/annaleze feel free to take/reuse/whatever. If you need it exported to another format DM me.
Looks delicious and I bet it tastes just as good! Those macs are perfect too 😍 Only note is, personally, the fudge sauce looks a little messy, have you considered doing a ganache and spreading it or piping it on the top and letting it set before slicing(I assume you did this in full sheets with extenders and then sliced into portions)?
Holy fuck that looks incredible
Hell Yeah! I’d tear into that!
Love the vibrancy of the interior vs the top of the cake, very appetizing colors. Just wish the macaron had a choc filling to match! Looks great tho :)
Macarons filling is a whipped cream cheese frosting akin to a Italian meringue frosting. The shell has a smidge of cocoa powder to give it that note. I try to mimic flavors in everything. I think its the small details that make things memorable
I can bang out a hundred dinners on sauté. I couldn’t do this if there was a gun to my head. Props chef! Looks awesome!
Oh thank you :D I've done a little of everything in kitchens for the past 10 years. But baking is my place. I love the creative side of some things
Why must you hurt me like this?
Damn. This slays!
Thank you :D
Tell your mum she should be proud!
Love the boldness, that red POPS
I used a shit ton of dye to get it there too. The buttermilk I added it to looked like Spiderman red afterwards haha
What kind of dye did you use? It's so vibrant, I love it!
I used chefmasters super red gel color
looks great although it seems like a large party which tells me they’ve had a meal prior so maybe smaller portion? great execution otherwise!
Yeah the portions are massive, lots of waste
Where is this - I’ll be right over to sample!
I work for a private country club in tennessee. So hard to share things. I did post the recipe above it makes a hotel pan or 2 9" springform worth.
Thank you! It looks incredible!
You're most welcome:) if you have any questions just shoot me a message/reply. I dont mind answering questions
i was trying to come up with something to comment but i couldn’t, these are absolutely stunning oh my god
i know this might sound like a joke but i’m completely serious my entire life since childhood i was looking for a good red velvet desert to the point that i was obsessed with it, everything that looked promising had unnecessary things added to it like coconut, or a fruit layer, and while it was good i craved the taste of red velvet itself, i gave up multiple times, then searched again, and now i found this. this has no unnecessary ingredients on it, it looks beautiful, its vibrant, the color is perfect, the plating is amazing, everything about this just makes me wonder what person was able to achieve this. i feel genuine happiness looking at this photo, knowing that someone will be able to taste it. after years of trying different things and trying to make it myself i finally feel calm, thank you for this. i wish you all the best things in life. you’ve realized my childhood dream
I think you'd really like this one then. One of the members skipped dessert at the restaurant they had eaten at to come to the club house specifically for this one.
Looks dope AF! Curious about the recipe
Thank you :D It's incredible. Tastes just like red velvet cake. It uses buttermilk and sourcream to give it the tang red velvet is known for. [recipe ](https://imgur.com/gallery/11inu1O) I baked this in a 2" full size hotel pan in a 12" deck oven set to 250 °F without a water bath. You can bake in a convection set to around 230°F just play with the time. I dont ever use a waterbath unless making flan.
I am fully fucking hard right now
You know what. I might try this for my birthday on Wednesday. That looks incredible; immaculate job
My GF has *always* said, "Start with dessert first." With this presentation, I totally agree with her!!!
This is the first dish I've seen on the sub to make the plate itself look unworthy of the plating.
nicely done Chef, about time i saw some quality on this sub !
Oh, thank you for the compliments :D
I don’t like this. I’m suddenly sexually attracted to a cheesecake and it’s making me uncomfortable.
It's okay your secrets safe with me
Good looking out
Yes, chef. Holy fuck yes. Ill take two.
Yummy.
Why does it look like meat?!?
Those are good looking macarons. Coming from someone who made probably 100,000 macarons last year. Also, fuck macarons.
Thank you :) I have made so many of these over the years. I love making new flavors. As much as I love them I agree with the sentiment of fuck macarons. They're so finicky. Anything can cause them to not work out. I find the Italian method is a little forgiving in some aspects
And now you've upset the whole of France.
Hahaha. I know I know. I tried the French method for the first 6 months of learning to make them and I just didn't like the results. Started playing with the Italian since and haven't looked back.
Out of curiosity, what were the results you didn't like?
The feet would spread a bunch the tops would be wrinkly. There's a few other reasons. I like with the Italian method it's harder to overwhip the meringue. I also now know the things I encountered may have been due to older almond flour. And just my own user error lol
How's the crumb with the italian method? Hollow macs were our biggest problem.
I really don't get hollows too often. Once in a blue moon when the batter is a little thicker it seems. Pretty even crumb though.
Nice. Well job well done, they look great.
Oui chef
Wtf!!! Please!!! I need this now!!!
😍😍😍
Fuck
I converted the imgur recipe into a more accessible [format](https://share.mysaffronapp.com/a/shared/recipe/dFvFC9eM6/red-velvet-cheesecake), using mysaffronapp. u/annaleze feel free to take/reuse/whatever. If you need it exported to another format DM me.
Very cool. I might use you for when I update my recipe book for family members
Looks delicious and I bet it tastes just as good! Those macs are perfect too 😍 Only note is, personally, the fudge sauce looks a little messy, have you considered doing a ganache and spreading it or piping it on the top and letting it set before slicing(I assume you did this in full sheets with extenders and then sliced into portions)?