A collection of thoughts and ideas that appeared in my mind. Hope you like it.
This story is written by me, but the show still belongs to Thomas Astruc and Jeremy Zag.
Marinette’s class are having a bake sale to raise money to go on a trip to Sweden and miss Bustier put everyone into pairs, to help bake something.
The pairs are: · Marinette and Adrien · Alya and Nino · Rose and Juleka · Alex and Nathaniel · Mylene and Ivan · Max and Kim · Chloe and Sabrina
Adrien went to Marinette’s bakery to bake his dish with her as they were a pair and this would be their first-time baking as a couple, without Marinette’s dads help.
Marinette and Adrien were going to bake vanilla sweet potato cheese cake for the bake sale.
“We need 1 medium sweet potato (about 10 oz.), ½ cup (1 stick) unsalted butter, plus more for pie plate, 15 graham cracker sheets (from a 14.4-oz. pkg.), ¼ teaspoon kosher salt, ½ cup packed light brown sugar, divided, 8-ounce packages cream cheese, at room temperature, 1 vanilla bean pod, split lengthwise and scraped, or 1 tsp. vanilla extract, 2 large eggs and Store-bought caramel sauce, at room temperature” Marinette read out the long list of ingredients and Adrien brought everything she asked for out of the kitchen cupboards.
Marinette Preheat the oven to 400°F and Adrien Place sweet potato on a rimmed baking sheet; poke all over with a fork. Adrien then microwaved the pierced potatoes for 6 to 7 minutes.
Once the potatoes had cooled down, Marinette and Adrien cutted them in half lengthwise and they scoop the flesh into a bowl; discarding the skin and they mashed it, until it was smooth, accidentally putting a little bit of mash on each others noses.
Adrien reduced the oven temperature to 350°F and Marinette lightly greased the 9-inch pie plate with butter.
Adrien sat aside a small heatproof bowl, while Marinette Melted the butter in a saucepan, until the butter turned light brown. They immediately transferred the butter into a small bowl, scraping out all of the butter with a spatula and they Let it cool down for 10 minutes.
Adrien put graham crackers into a food processor, until it turned into crumbs, Marinette added brown butter, salt, and 3 tablespoons sugar and Adrien processed until the fine crumbs formed.
15 seconds later, Marinette and adrien used their fingers to press the mixture into the bottom and up the sides of the prepared pie plate, making the crust thicker on the bottom. They used the bottom of the measuring cup to tightly pack the crust in the plate and they baked it, until the crust turned slightly dark.
While the mixture was cooking in the oven, they beaten the cream cheese with vanilla extract into a large bowl, using an electric mixer, until it was smooth.
1 minute later, they added the remaining 5 tablespoons of sugar and they beated it, until well combined, they then added the eggs one at a time, beating until well incorporated.
Marinette and Adrien poured the filling into the crust, smoothing the top and letting it bake, until the cheesecake was puffed.
They then transferred it to the refrigerator, letting it chill for 90 minutes. They then drizzled it with caramel sauce and they put a glass case over it, to stop it from becoming rotten.
(The vanilla sweet potato cheese cake, looks like this)
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