Genshin Recipes

Noelle's Pancakes are a signature dish from the Mondstadt expansion in Genshin Impact. Layers of pancakes are stacked with cream, topped with raspberries, buttercream flowers, and chocolate decorations, all finished with an exquisitely detailed chocolate sauce grid. Inspired by Noelle's maid-like style, the meticulous details symbolize her gentleness and attentiveness. Made by Noelle in the game, they increase character affinity and restore stamina, making them a favorite among players! ɪɴɢʀᴇᴅɪᴇɴᴛs: Chocolate - 20g Raspberries Mint Sugar - 30g Pancake mix - 100g 1/2 eggs 35% cream - 180ml Milk - 100ml Lemon Sprinkles ᴘʀᴇᴘᴀʀᴀᴛɪᴏɴ: Combine 1 egg and milk. Sift in the pancake mix. If you don't have pancake mix, you can use low-gluten flour and baking powder Mix in a ratio of 100:5 (flour to baking powder) Add 15g of sugar. Stir in a zigzag shape until there are no lumps. You can also put the mixture through a strainer for better results. Cook at 250 F/120 C for 2 minutes. Continue to cook for 1 minute after flipping. Make 3 more pancakes. Place chocolate in a plastic bag. Microwave for 30-45 seconds until melted (about 60° C) Cut open the corner of the bag and add a piping tip. The heating step can be done when you begin to decorate. Beat the chilled cream at high speed until frothy. Add 15 grams of sugar and a small amount of lemon juice. Blend on low until hard peaks. Put in a piping bag for later use. Blend on medium speed until soft peaks. Pipe cream onto the pancakes. Stack the pancake. Repeat. Finally, add decorations.

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A slice of baguette. If eaten straight from the oven, the crispy exterior contrasts beautifully with the tender crumb. It has a distinctive buttery and garlicky flavor that makes it simply irresistible. It's no wonder that enjoying a slice after work is a tradition among the people of Fontaine. INGREDIENTS Baguette Dough: - 1 cup (225g) warm water - 3 cup (350g) flour (all purpose or bread) - 1 3/4 tsp (10g) salt - 1 3/4 tsp (8g) yeast - 3 tbsp (30g) warm water NOTE: if using all purpose flour, use 15g warm water instead of 30g Garlic Butter: - 2 tbsp garlic, minced - 2 tbsp parsley, chopped - 8 tbsp butter, softened (1 stick) - 1 tsp salt (optional) Preparation - Combine warm water and flour in a bowl with a spoon then hand until a shaggy dough has formed - Sprinkle salt over the dough and cover for 15 minutes - Combine yeast and warm water and stir to fully combine - After 15 minutes has passed, add yeasty mixture to dough - Using WET hand, knead and work the dough for about 3-4 minutes until fully formed - Cover with lid and let rise for 1 hour - Wet fingertips with water, pick up and pull the dough from the bottom then fold over to top. - Repeat 4 times, rotating the bowl each time. - Let dough rest for 15 minutes then repeat the same process. DO THIS PROCESS FOR A TOTAL OF 4 TIMES - Lightly flour a work surface and place dough out. - Split the dough in half - Gently form it back to a ball, Cover to let gluten rest for 10 minutes - To form baguette, spray work surface and hands with nonstick spray. Take dough and gently press it to release gas. Shape into rectangle. Fold the baguette in half from the top section to the middle section. Press lightly to create a crease. Fold the baguette in half again to the bottom section and press lightly to create crease. Roll the ends of baguette into smaller shapes - Place dough on a baking tray with parchment paper - Preheat oven to 450 degrees F - In oven, place a traypan of water under where the bread will be baked - Let dough rest, covered, for 10 minutes - Spray dough with warm water and bake in oven for 5 minutes - After 5 minutes, spray the bread inside the oven with more water - Bake for 15-20 minutes until golden brown - Let bread cool to room temperature - Combine garlic, parsley, and butter together in a bowl - Cut the baguette in sections but do not cut all the way through, leave a bit of the bottom uncut - Spread garlic butter in between each section - Wrap in foil and bake at 350 degrees F for 15 minutes

A small cake, shaped into a long rectangle. It is said that long, long ago, a certain patissier used the great love the people of Fontaine held for their Hydro Archon as inspiration to create this confectionary masterpiece. The manifold layers stacked one upon the other are a true test of the chef's skills, and each aspect of this cake is proof of the great Hydro Archon's influence. Ingredients - Sable Biscuit Base - Jasmine Dark Chocolate Ganache - Dark Chocolate Glaze - Golden coloring food Coffee Buttercream: - Sugar 175 g - Instant coffee 30 g - Cold water 130 ml Coffee Mousse: - ¾ cup espresso coffee - ¾ cup whole cane sugar (150g) - 4 gelatin sheets or 6g powdered gelatin - 500ml heavy cream Vanilla Joconde Cake: - Eggs: 3 large whole eggs at room temperature. - Icing sugar: 125 g. - Almond flour: 125 g (very finely ground almonds). - All-purpose flour: 20 g. - Butter: 20 g, melted. - Egg whites: 3 egg whites. - Granulated sugar: 15 g (for the egg whites). - Salt: A pinch (for the egg whites). - Vanilla: 1 teaspoon vanilla extract (for flavoring). Preparation - Prepare the dry and wet ingredients (first mixture): In a large bowl or stand mixer, combine the almond flour, icing sugar, and whole eggs at room temperature. Beat until the mixture is creamy and has doubled in volume. Add the vanilla extract and mix well. - Prepare the meringue (second mixture): In a separate bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the 15g of granulated sugar while continuing to beat, until you obtain a soft, glossy meringue (stiff peaks). - Combine the mixtures: Gently fold one-third of the whipped egg whites into the first mixture to equalize the consistencies. Then, add the sifted all-purpose flour and melted butter, gently folding them in with a spatula to avoid deflating the batter. Incorporate the remaining meringue: Fold the remaining whipped egg whites into the batter, also using gentle folding motions, until everything is well combined. - Bake: Pour the batter onto a baking sheet lined with parchment paper. Spread it evenly until it's thin. Bake in a preheated oven at 180°C (350°F) for approximately 10 to 15 minutes, or until the surface is golden brown and springs back when lightly touched. - Cool: Let the cake cool completely on the baking sheet before removing it from the pan and slicing it. The cake should be very pliable and light, ideal for rolling or slicing into layers. - We begin by soaking the gelatin sheets in a large bowl of ice water for at least 5 minutes. If using powdered gelatin, dissolve it in the espresso before heating it. - Heat the espresso in a saucepan, add the sugar, and stir until dissolved. Then add the soaked gelatin sheets one at a time, stirring constantly. Remove the mixture from the heat and transfer it to a jar or bowl to refrigerate until completely chilled, about 15-20 minutes. - Whip the cream with a whisk until stiff peaks form. Then, slowly drizzle in the coffee and gelatin mixture while whisking at the lowest speed. This will ensure it blends in without significantly deflating the whipped cream. Refrigerate for at least an hour to allow the mousse to set. - Place the sugar and instant coffee in a large bowl and mix. - Add the water (the colder the better) and stir until all three ingredients are combined. There's no need to beat at this point, just stir. - Now all that's left is to beat it with an electric mixer and let the magic happen. As air is incorporated into the mixture, it will thicken and change color. The longer you beat it, the thicker and lighter the color will be (you can see this in the step-by-step photos). - Serve immediately or store it in the refrigerator until it's ready to be enjoyed. - In a mold without a square, we place the shortbread biscuit already crushed. And we flatten it so that it's uniform. - Then we melt the chocolate and pour it into the mold over the cookies. Spread it. - We put a slice of the cake on top and then we placed three balls of coffee mousse. Spread it. - We place another slice of cake and the we add the coffee buttercream. - Put it in the freezer until the cream has hardened a little. - Finally we add another thin layer of melted chocolate. Put it back in the freezer. - We create shapes with the remaining melted chocolate using a Hydro logo stamp. Use it for decoration. - When it's dry, we paint it with the coloring food. - Cut a slice, decorate and serve.

Gorou's specialty. The overflowing garnish is piled high and is as heartwarming as Gorou's motivation. After you finish the noodles and broth in one gulp and pat your stomach with satisfaction, you look up and see Gorou grinning from ear to ear and wagging his tail (though he probably hasn't even noticed the latter). Ingredients Dashi Soup: - 150 ml water - One packet of yasumaru dashi - 30 ml soy sauce - 15 ml sweet sake (Mirin) - 15 g sugar Pork Chashu: - 180 g roasted pork shoulder Kitchen twine: - 2 cloves garlic - Spring onion - One clove ginger - 1/2 onion - 10 g lard - 2 eggs Ramen Soup: - 500 ml water, one packet of yasumaru dashi - 5 g chicken broth - 20 ml soy sauce Other toppings: - Wood slaw - Bamboo shoots - Glutinous rice flour - Food coloring (Brown and orange) - Sea weed Preparation - Put 150ml of water in a small pot over medium heat. - Open a package of Yasumaru dashi and pour it into the water. - Add 30ml of soy sauce and 15ml of sweet sake (mirin) - Then 15g of sugar - Turn off the heat after boiling. - When finished, use a strainer to remove any remaining spices - Make Tie pork with string, the Pork Chashu. - Tie the meat with cooking twine - In a pan put garlic and spring onion - Add some water - Simmer the meat for an hour, then transfer it to a frying pan to cook. - Add 10g lard at medium heat. - Move the Chashu around in the pan until it's golden brown. - Soak the meat in the marinade and rest overnight in the refrigerator. - Cut it. - Make the Ramen Egg at medium heat - Put eggs (at room temperature) in boiling water and boil for 6 minutes and 30 seconds. - After that, put them in cold water - Cool the eggs in water, then peel off the shells. - Put them into a plastic bag and add the rest of the marinade. - Let them rest overnight in the refrigerator. - Cut the egg in half. - Design it and shape it. - Next, make the dog's face and paw pads. - Mix glutinous rice with water and colorant. - After that spread it to make the shapes. - Now cook it at medium heat in a pot with water over medium heat - When it floats to the surface, cook for another minute. - Finally, make the ramen soup with "Yasumaru Dashi." - Add 500ml water at medium heat. - Add a pack of yasumaru dashi - Bring it to a boil and let it simmer for 3-4 minutes. - Add soy sauce and 5g chicken bouillon, and turn off the heat. - Cook the noodles - Serve and plate with all the ingredients.

Small, colorful, round cakes. There's a saying in Fontaine that a dessert without macarons is like water without its source. As one of the most iconic desserts of the Water Nation, not only Fontaine's chefs, but even street-food enthusiasts can recite its preparation method from start to finish. Ingredients - Eggs - Vanilla Extract - Salt - Butter - Cream of Tartar - Powdered Sugar - Granulated Sugar - Almond Flour Preparation Egg Whites- Make sure the weigh them using a kitchen scale. Aging egg whites for macarons is an important step. Separate the eggs, place the whites in a clean glass, cover with plastic wrap with a few holes poked in and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons. This step isn’t a must do but a bunch of little things can add up to a big difference when making these cookies. Almond Flour- Almost all brands will say “super-fine” but you will still need to sieve and process them to be even finer, so don’t stress out at the market it will all work out. 1. Sieve the icing sugar and the ground almonds together in a large bowl and whisk together. 2. Whiz the dry ingredients in the food processor and then sieve again. Repeat this process two more times. Seems like a lot but this is how you get a nice smooth top. 3. Whip the egg whites with the cream or tartar. Add salt and gradually add the sugar. Mix until the merengue reaches the soft peak stage. Add vanilla and any gel food coloring in at this point. 4. The meringue needs to be whipped to STIFF peaks so it’s actually best to finish the whisking off by hand. This way you’ll have a better feel for then the meringue is done. 5. Add a third of the confectioner’s sugar and almond mixture and fold in gently. Move the spatula in circular motions bringing material from underneath to the top. Add the remaining dry mixture and continue folding. See the section on macaronage below for some more details. 6. You’ll know it’s ready when it has a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point. 7. Transfer batter to a pastry bag fitted with a round tip, I usually use a 12 tip. Pipe onto a sheet of parchment paper fixed to a cookie sheet. You can use some batter as glue to hold the sheet steady. Pipe perpendicular to the surface and try to be consistent with the sizes. You can print a guide out and have it below the parchment paper to help you pipe uniform circles. When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion. 8. Tap the tray several times to remove air bubbles. Allow to sit for 40-60 minutes so the macaron batter forms a skin. You should be able to touch the shell and feel a dry surface. Heat oven to 300F. Bake for 12-15 minutes. You’ll know they’re done if the macaron shells don’t wobble when you move them, but if they do then you may need to give them a bit more time in the oven if they are not done. Allow them to cool for about 10 minutes on the pan then transfer to a wire rack to cool completely. Pipe your filling onto the back of half the macaron shells. Form a sandwich and your french macarons are ready to enjoy! Make it with orange, grape, chocolate, strawb6, pistacho and lemon flavour.