A Sweet Tweet Surprise Twitter Dessert

Dinner tonight was greasy burgers from a take-away joint that’s been going since 1957 … there goes my new years health kick! #isittoolatetostartagainagain?

And yet somehow, the thought that families have been eating from the same diner for almost six decades is rather comforting. It makes us feel connected to the history of the place, connected to my community. #connectedisgood

That little diner was there long before I was born, before the internet was invented, before Twitter existed and long, long before the avalanche of requests for a surprise Twitter Cake.

Can I just say a big thanks to YOU … we might live in the same suburb or around the world from each other but the amazing thing about 2014 is that we can be connected. So what better way to celebrate connectivity than with a Twitter Dessert! #twittercake #sweettweet

The jug that I used to make this dessert had a volume of 2L (0.53 gallons).

To make your own twitter dessert cookie cutter:

You will need Pure aluminium flashing from the hardware store. The one I used was 150mm wide and 0.3mm thick which allowed it to be easily bent but still hold its shape.
Here’s the twitter logo in various sizes to use as a template: twitter logos

Blue Chocolate Cremeux Recipe for twitter bird:
14g (0.49 ounces) or 1 Tbsp powdered gelatine
45millilitres (1.52 fluid ounces) or 3 Tbsp water
500g (17.64 ounces) white chocolate
550millilitres (18.6 fluid ounces) or 2 1/3 cup cream
105g (3.7 ounces) or 7 egg yolks
55g (1.94 ounces) or 1/4 cup sugar
Blue food coloring
White food coloring

Stir together the gelatine and water and leave to one side.
Whisk together the egg yolks and sugar.
Break up the chocolate and place it in a bowl with a sieve over the top.
Bring the cream to the boil then gradually add to the yolk sugar mixture. Return this to the heat and warm to 80C (176 degrees Fahrenheit)
Remove from the heat and immediately stir in the gelatin and then pour through the sieve over the chocolate. Once melted stir to combine and add coloring.

White Chocolate Mousse Recipe
28g (0.99 ounces) or 2 Tbsp gelatine powder
125millilitres (4.23 fluid ounces) or 1/2 cup water

90g (3.17 ounces) or 6 egg yolks
80g (2.82 ounces) or 1/3 cup plus 2 tsp sugar
20g (0.71 ounces) or 3 Tbsp cornstarch (cornflour)

600g (21.16 ounces) or 2 1/2 cup plus 1 tsp cream
260g (9.17 ounces) white chocolate
30millilitres (1.01 fluid ounces) or 2 Tbsp milk
An additional 100g (3.53 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp cream for folding through the mix
1 tsp vanilla essence

Mix the gelatine and cold water and set aside to bloom.
Whisk together the egg yolks, sugar and cornstarch
Heat the milk, cream and vanilla to a boil and the slowly add to the egg yolks. Return to the heat stirring constantly bring to the boil and continue to stir for another 30 seconds..
Remove from the heat and stir in the gelatine mixture, then pour through a sieve over the chocolate. Once melted stir well.
Allow to cool to room temperature then whip the cream to soft peaks and fold through.

Twitter Dessert Base Recipe, pate de sucre

100g (3.53 ounces) or 1/2 cup plus 2 Tbsp plain or all-purpose flour
50g (1.76 ounces) or 1/4 cup cold cubed butter
35g (1.23 ounces) or 1/3 cup ground almonds (almond meal)
40g (1.41 ounces) or 1/3 cup powdered (icing) sugar
zest of one orange grated and finely chopped
15g (0.53 ounces) or 1 egg yolk
10millilitres (0.34 fluid ounces) or 2 tsp fresh orange juice

Twitter Dessert Orange Glaze Recipe
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 tsp orange juice (approx. 2 1/2 oranges)
10g (0.35 ounces) or 2 tsp gelatine powder
25g (0.88 ounces) or 3 Tbsp plus 2 tsp cornstarch (cornflour)
150g (5.29 ounces) or 1/3 cup plus 5 tsp glucose syrup
280g (9.88 ounces) or 1 1/4 cup plus 2 tsp sugar
350g (12.35 ounces) or 1 1/3 cup plus 2 Tbsp and 1 tsp cream
230g (8.11 ounces) white chocolate
orange colouring

Add 3 Tbsp of the orange juice to the gelatine and stir well.
Add 2 Tbsp of juice to the cornstarch and stir then add this to the rest of the orange juice.
Heat the glucose syrup and sugar in a saucepan to 300F (148.89 degrees Celsius) then add the cream. Continue to stir over the heat until smooth. Add the cornstarch juice mixture and stir over heat until thickens. Then remove from heat and stir in the gelatine until dissolved. Pour through a sieve over the white chocolate and then add orange colour. Tap on the bench to remove air bubbles and leave to cool until just slightly warmer than room temperature. Pour over the frozen dessert to glaze.

Chocolate Decorations
Optional – White chocolate to decorate, see the post with instructions for making chocolate decorations.

Resource: howtocookthat