Profiteroles

makes 2 baking trays

100 g plain flour
80 g butter
4 eggs, beaten
160 ml water

For the filling
350 ml fresh cream
vanilla extract
75 g sugar
handful of frozen blackcurrants & redcurrants

Preheat oven to 200 C.
Line 2 large baking trays with grease proof paper.
Put the butter & water into a small saucepan & cook, stirring with wooden spoon for 3-4 min or until the butter melts & the mixture is just coming to the boil.
Add flour at once & beat quickly with the wooden spoon until well combined.
Place over a low heat & cook, stirring, for 1-2 min or until the mixture forms a ball & begins to come away from the side of the saucepan.
Set aside for a 5 min to cool slightly.
Gradually add the eggs, beating well after each addition to form glossy & thick paste. Last egg whisk at first & then add bit by bit, beat until the mixture just falls from the spoon but still holds its shape (you may only need half of the egg or so).
Form the dough into walnut-sized balls using 2 dessert spoons (or pipe it) & place them well spaced on to the trays.
Bake for 20-25 min. They should be well-risen & golden color when baked. Make sure they are nice & dry in the center too.
Remove from the oven & use a sharp knife to make a slit in the side of each puff. Cool on the wire rack completely.
When ready to serve, whip the cream with vanilla & sugar, stir in the berry's. Pipe cream into each choux bun.
Serve with chocolate sauce or icing sugar.

PINEAPPLE & SMOKED HAM FILLING:
200 g cream cheese
100 g smoked ham
small can pineapple pieces
Fresh dill for decorating
Chop ham & pineapples, stir it into the cream cheese. Season as you like.

SALMON FILLING:
200 g cream cheese
100 g smoked salmon
1 tbsp chopped dill
ground white pepper
Blend it all & season.

ROASTED TOMATO FILLING:
200 g cream cheese
2 tomatoes
butter
parsley, chopped
salt, pepper
Place sliced tomatoes under the grill on to the buttered baking tray. Season with salt & pepper.
Grill until done. You can just fry chopped tomatoes on the pan in the butter.
Blend in a bowl, add cheese, parsley & season if you like.

Cream Cheese & Summer Berry Roulade

3 eggs
175 g sugar
50 flour
15 g corn flour
vanilla extract  or grated lemon rind

For filling:

250 g soft cheese
100 g sour cream(you can use 100 ml whipped cream instead)
2 tbsp sugar
~300 g mixed summer berries

Whisk egg whites with half of the sugar until stiff.
Whisk egg yolks separately with rest of the sugar until pale yellow.
Carefully mix the eggs together & sift in the flour & cornflour,add some vanilla extract or grated lemon rind.
Cover the baking sheet 30x40 cm with baking paper,spread the mixture all over.
Bake at 200C for 7 min or until ready.
Place on the table the sheet of baking paper,sift over some icing sugar.
Turn the cake onto the sugary baking sheet,carefully remove the old baking paper & let it cool.

Now make the filling by mixing together soft cheese,sour cream & sugar.
Spread it over the cooled cake,leaving a 1cm border.
Scatter the berries over the filling.

Roll up the roulade, starting from the long edge, using the baking paper to help you.

Chill at least 2-3 hours before serving.
Dust with icing sugar.

Delicious......

Chocolate & Mixed Berry Cake

Shortcake base:
 
150 g flour
100g butter
50 g sugar
1 egg yolk
grated rind of lemon
vanilla extract
Using your fingertips pinch together the butter,sugar & flour until it resembles the breadcrumbs,add egg yolk,lemon rind & vanilla extract,then knead it into the smooth dough.
Press the dough on to the bottom of the 26 cm baking tin.
Bake at 200C for 10-15 min.


Spongecake Base:
 
5 eggs
180 g sugar
150 g flour
70 g cornflour
1 tsp baking powder
2 tbsp warm water
vanilla
Whisk the egg whites until soft peaks form,gradually add 1/3sugar while still whisking.It is ready when egg whites hold its shape on the spoon.
Whisk egg yolks with 2/3 of sugar & warm water.
Gently fold egg yolks into the egg whites.
Sieve in the flour,cornflour & baking powder,mix as little as possible until its combined.Add vanilla for taste.
Bake in prepared 26cm round tin in preheated oven at 190C for 30 min or until its ready.
Cool. 

Cut the base into 3 circles.

Cream:
 
500 g soft cheese
200 g white chocolate
200 g mixed berries(frozen)
100 ml fresh cream
2 tbsp sugar

Melt the chocolate in bain marie.Whisk the cream.Mix everything together.

~200 ml Raspberry Jam for filling

For cake:
  
Place the shortbread base on to the serving plate.
Cover it with raspberry jam.
Place one of the sponges over the jam.
Spread 1/3 of cream & 1/2 of berries on to the first sponge circle.
Put second circle over.If you wish,you can moisten it with some juice.
On second layer place 1/3 of the cream & the rest of the berries.
Put the third sponge circle on top.
Cover the cake all over with remaining 1/3 of the cream.

Chill the cake(covered) for at least 1 hour,but its best to leave it overnight.

How To Make The Chocolate Collar From:

The pink whisk
SinFoodie
make a chocolate collar for a cake  

How To Make The Fondant:

recipe-for-home-made-fondant-sugar-paste

How To Decorate The Cake With Chocolate:

how & why to temper & melt chocolate
how to make chocolate garnishes
how to make chocolate garnishes decorations tutorial PART 2

 

White Chocolate Gâteau

Base:
5 eggs
5 tbsp sugar
5 tbsp flour
1 tsp baking powder
Cream:
500 g soft cheese
200 g white chocolate
180 g mixed berries(frozen)
100 ml fresh cream
(0,5 tsp cinnamon)
Coulis:
180 g mixed berries
50 g sugar

For base:
Whisk the egg whites until soft peaks form,gradually add 1/3sugar while still whisking.It is ready when egg whites hold its shape on the spoon.
Mix egg yolks with 2/3 of sugar until its doubled.
Gently fold egg yolks into the egg whites.Sieve in the flour,mix as little as possible until its combined.
Bake in prepared 26cm round tin in preheated oven at 220C for 20-30 min or until its ready.
Cool.
For cream:
Melt the chocolate in bain marie.Whisk the cream.Mix everything together.
For cake:
Cut the base into 3 circles.
Place 1/3 of cream & 1/2 of berries on to the first circle.Put second circle over.If you wish,you can moisten it with some juice.
On second layer place 1/3 of the cream & the rest of the berries.
Put the third circle on top.
Cover the cake all over with remaining 1/3 of the cream.
Chill the cake(covered) for at least 1 hour,but its best to leave it overnight.
Serve with berry coulis:
Blend the berries & sugar,add some lemon juice if you like.Sieve.

This gateau is richly layered with white chocolate cream & mixed berries,irresistible combination..You can make the cake up to two days in advance & store in the fridge,covered.Decorate before serving with some fresh berries & chocolate shavings..
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Blackcurrant Chocolate Cake

For chocolate sponge:
5 eggs
200 g sugar
vanilla extract
8 tbsp corn flour
3 tbsp cocoa powder
1 tsp baking powder

Beat the egg whites with pinch of salt until fluffy,then gradually add the half of the sugar,still whisking until stiff.
Separately whisk the egg yolks with the rest of the sugar until pale in colour.Add the egg whites.
Mix together the flour,baking powder & cocoa powder.Sift the mixture gently into the egg mixture.
Bake in the 23cm(9 inch) spring form cake tin,lined with baking paper at 200C for 25-30 min or until ready.Check with toothpick,if it comes out clean,its ready.
Cool in the cake tin at first under the clean towel,then turn onto the wire rack to cool completely.

Filling:
370 g Blackcurrant Conserve

1-2 cups of blackcurrants,can be frozen(I added some red currants as well)
500 ml double cream
5 tbsp sugar
vanilla extract
100 ml apple juice

Whisk the cream  until until it's stiff,be careful not to over mix or it will turn into butter!
Add the sugar,vanilla & gently mix in the currants.
Filling can be done with gelatin also,if that the case,then you should use ca 4 tbsp of gelatin for this amount of cream.Follow the instructions on packet & stir in along with the berries.

Truffle Ganache:
300 g dark chocolate,chopped
100 g butter
250 ml fresh cream or double
50 g ground almonds
2 tbsp amaretto liqueur or drop of almond essence

Heat the cream & butter until just starts to boil.
Take off the heat & mix in  the chopped chocolate until all melted & smooth.
Add the ground almonds,cool completely.
Add liqueur or essence.

Split the cake in three horizontally.
Place the first slice onto the serving plate,moisten with apple juice & spread with half of the jam then top with half of the cream.
Place the second sponge on top,moisten again & spread with jam, finish with the rest of the cream.
Moisten the third slice with apple juice & lift on top.
Press the cake slightly down,until cream starts to slip out from between layers & with palette knife run around sides to get it tidy.
Cover the top & sides with ganache.Chill for at least 1 hour.
Decorate before serving.

This cake got to be my daughters birthday cake.
Deliciously moist,rich,chocolatey,light,sweet & sour.all in one:)

Chocolate & Blackberry Tray Cake

2 bananas
2 dl sugar
1,5-2 dl blackberries
100-150 g chocolate,chopped
4-4,5 dl flour
2 tsp baking powder
1 tbsp cinnamon
1 dl melted butter
1 egg
juice of half lemon
1 lemon,grated rind
1 orange,grated rind

Mash the bananas & whisk with sugar,lemon juice & rind of lemon & orange.
Mix together the flour,baking powder,cinnamon & chopped chocolate.
Add the banana mix,egg & melted butter.
Gently mix in the blackberries & zest of lemon & orange.
Butter the 25x35cm baking tray.Line with baking paper.
Preheat the oven 200C.
Bake the cake ca 50 min,or until its ready..
Cool.
Can be covered with icing:
170 g soft cheese
1 dl icing sugar
2 tbsp lemon juice

Pear & Blackberry Crumbles

4 pears,core & cut into ca 1 cm cubes

100 g sugar

250 g blackberries

1 lemon,juice

Topping:

200 g flour

100 g butter

100 g almond flakes

100 g sugar

1 lemon,rind,grated

1 orange rind,grated

Preheat the oven 200C .

Place the pears & blackberries into the buttered small ramekins or 1 large baking dish.

Sprinkle with lemon juice & scatter sugar all over.

Bake in the oven for 15-20 min.

Rub together the flour,sugar & butter using your fingertips until resembles breadcrumbs.Mix in the almond flakes.

Spoon the crumble over the fruit.

Bake for 20-25 min for ramekins or 40 min for big dish,until nice golden on top.

Serve hot with vanilla ice cream.

Another adventure in the mountains,at times it felt like we have to keep the head down..

Inviting little thing..

Just about to get ready for picking,cant wait!

I don't think they see people around there too often,so they took one good look at us.

Big Blueberry Crumble Pie

750 ml flour
300 ml sugar
pinch of salt
350 g butter,cold
2 lemons,grated rind
Filling:
4 eggs
300 ml sugar
250 ml sour cream
200 ml flour
pinch of salt
ca 600-800 g blueberries

Preheat the oven to 200 C.
Mix together sugar & lemon rind,set aside.
Use a knife or your fingertips to mix together the cold butter,pinch of salt & flour until they resemble breadcrumbs.
Mix in the sugar & lemon rind mixture.
Butter the big baking tin(ca 20-30cm ) & line with baking paper.
Take 400 ml of the crumbs for the topping & pour the rest of the crumbs over the baking pan.Press it together a bit with hand.
Bake for 10-15 min,cool until you make the filling:

Beat together the eggs,sugar,sour cream,flour & pinch of salt .
Gently stir in the berries.
Pour the filling over the base .
Sprinkle the rest of the crumbs on top .
Bake 40-45 min until golden & crisp.
Let it cool in the baking pan before serving for at least a hour.

We actually picked our own berries in the forest.They are maybe not as big & juicy like in the shop but the pie turned out beautiful.For kids it was unforgettable experience & they got very,very blue faces from the blueberries:))!

& look at these babies!I nearly passed out when we found them! Saffron milk-cap, it doesnt get any better for me!Delicious treat after day out!

You can stuff them & bake them, use them in sauces. Or maybe let them to speak for themselves; sizzling away in butter & breadcrumbs.

or dip slices of Safron Milkcap in beaten egg, roll in breadcrumbs, fry in butter & onion.

or for Pasta Sauce: Brown garlic with fried mushrooms in butter or olive oil, thyme, add  orange juice, lower heat & simmer. Pour over the pasta.

See also:
Penny Bun Sauce

Rhubarb & Summer Berry Cake

6 eggs

6 tbsp sugar

6 tbsp flour,sifted

1 cup of mixed berries,fresh or frozen

2 stalks of rhubarb,sliced

2-3 tbsp sugar

Whisk the egg whites until soft peaks form,then gradually add sugar,still whisking until stiff.

Whisk the egg yolks until pale,add to the egg whites.

Gently add the flour into the egg mixture.

Mix the berries & rhubarb with sugar.

Spoon the batter over the big prepared baking pan (ca 30x40 cm).

Scatter the berry-mix over.

Bake at 200C for 25-30 min or until ready.

Eton Mess Icecream

200 ml fresh cream
100 ml sour cream or greek yoghurt
50 g sugar
40 g meringues

Coulis:
150 ml mixed berries
50 ml sugar

Pistachio nuts for sprinkle over

Whip the cream with sugar,stir in sour cream & add the slightly crushed meringues.
Blend berries with sugar.Pour over the meringue mixture.Give to it a little swirl,don't mix completely.Sprinkle pistachios on the top.Freeze for at least 3 hours.

Or just don't freeze & enjoy it as a Eton Mess.

Caramel Cheese & Mixed Berries Eton Mess

200 g soft cheese
5 tbsp sugar
200 ml fresh cream
100 ml water
cinnamon
meringue
frozen mixed berries

Melt in the sauce pan sugar & let it brown a little,be careful not to burn it.Add just enough water to dissolve the caramel.
take the pan off the heat & cool.Mix in soft cheese & season with sugar & cinnamon.
Whip the cream until soft peaks form,mix in the meringue pieces.
Place on to the bottom of the dessert glasses mixed berries,then cheese & caramel & at last the meringue mixture.

Very Lemony Layered Cake with Mixed Berries

Base:

300 g cold butter,

500 g flour,

0,5 tbsp salt,

1 egg

1 dl cold water.
Cream:

5 eggs

4 egg yolks

3 dl sugar

2 dl lemon juice

grated rind of 1 lemon

200 g softened butter

Berry Filling:

300 g frozen mixed berries

100 g sugar

Base:

Crumble between fingers the flour with butter & salt,add egg & water.Chill.

Divide the dough just before baking into six pieces,roll out really fine plates & bake at 250 C for 5-7 min each or until they are crisp & golden brown.Cool.
Make a cream:

Whisk eggs ,sugar & lemon juice in a heat proof bowl,then whisk it in bain marie for another 10 min until the cream thickens.Pour the cream into the another bowl & add butter spoon by spoon.Cool.

Install the cake:

Base

Cream

Berries+sugar

Base

Cream

Base

Cream

Base

Cream

Base

Cream

1 base crumbled on top

Cover with cling film & chill overnight at least.