Eclairs and Profiteroles

I found the recipe for these here and may I say they were so delicious! Dulche de Leche is an italian caramel and can be found in many good food stores such as Nosh or Farro. It goes very nicely with the crunchy pecans, creamy creme diplomat and smooth chocolate ganach. You could substitute walnuts or chopped hazelnuts for pecans if you want and normal caramel for Dulche de Leche if you can't find it. 

Creme Diplomat filled Tartlets with Honeydew and Lemon Blueberries

While on holiday at the beautiful Matheson's Bay, I didn't have a lot of baking equipment so I had to make do with a baking tray, cooling wire, a few pots and pans and a mis-matched set of utensils. These little tartlets are so easy to prepare, with very little baking equipment and everything can be made in advance as well. 

1 sheet of ready-rolled frozen puff pastry

1 egg, beaten

250ml milk

1 tsp vanilla extract

1/4 cup caster sugar

2 egg yolks

1 1/2 tbsp cornflour

75ml firmly whipped cream

125g blueberries

2 tbsp honeydew (or honey)

2 tbsp lemon juice 

Lay out the pastry on a clean bench and roll over it with a rolling pin a couple of times to flatten it a bit. Using a cookie cutter, the rim of a glass or any other circular object, cut out circles, 5-6cm in diameter from the pastry and place them on a lined baking tray.( I found this task much easier to do when the pastry is still frozen.) Using a skewer or a paring knife, score a circle about 1cm in from the edge of each pastry dish. Brush the outsides of the disks with the beaten egg and sprinkle with granulated sugar. Bake in the oven at 180ºC for about 13-15 minutes. When puffed and golden, remove the tartlets from the oven and flatten the middle of the tarts with the back of a teaspoon.

Bring milk, vanilla and caster sugar to the boil in a saucepan. Beat the egg yolks and cornflour and 1 tablespoon of caster sugar in a separate bowl until pale and thick. Pour half of the milk mixture into the egg mixture, while whisking. Place the remaining milk back onto the heat and bring back to the boil. When it is boiling, quickly add the egg mixture while constantly whisking. Continue to whisk this mixture over the heat until it starts boiling, then remove from the heat. Pour into a bowl and cover the surface with cling film to prevent a skin from forming on the surface. Chill until cold and then fold in the cream.

Warm the honeydew and lemon juice in the microwave for a few seconds. Pour in the blueberries and gently stir to coat evenly.

Dollop a couple of teaspoons of creme diplomat on each tartlet and top with the blueberries.

Berry, Almond and Apple Kuchen

Kuchen is the German word for cake, but this is the American adaptation of the German dessert. It is a sweet bread, almost like brioche, coated in a mixture of berries and apples and topped with a buttery crumble mixture. It is absolutely divine when still warm from the oven and served with whipped cream.

Adapted from Nigella

Berry, Almond and Apple Kuchen

For the dough:

Dry:
3 cups all-purpose flour
1/4 cup sugar
1 1/4 tbsp breadmakers yeast

Wet:
125ml warm milk
2 eggs
zest of half a lemon
1 tbsp vanilla extract

50g softened butter

For the berry topping:

2 cups fresh or frozen berries
1 granny smith apple, peeled and diced
juice of a lemon

For the crumble:

1/4 cup self-raising flour
1/4 cup rolled oats
2 tbsp ground almonds
1 tsp cinnamon
50g cold butter
2 tbsp white sugar
2 tbsp brown sugar
2 tbsp flaked almonds

Egg wash:

1 egg
1 tbsp cream
1/2 tsp cinnamon


Place all the dry ingredients for the dough in the bowl of an electric mixer with the dough hook attachment attached. Whisk all the wet ingredients in a small bowl and slowly pour into the dry ingredients with the mixer running. When all the wet ingredients are just incorporated, add the butter and then turn the beater speed up to medium and continue to beat for about 5 minutes until an elastic, springy dough is formed. Tip dough into a buttered bowl and turn so all the sides are evenly coated, leave in a warm place until doubled in size.

Meanwhile, make the crumble by placing flour, oats, cinnamon and butter in a bowl and rub the butter between your thumbs and fingertips to incorporate into the dry ingredients. Add the sugars and flaked almonds and toss with your fingers to combine.

When the dough has risen, punch it down in the bowl, knead it slightly, then press it out into a 20x30 tin using your knuckles. Whisk the egg wash ingredients in a small bowl and paint the dough with it using a pastry brush. Combine the berry topping ingredients and then evenly scatter on top of the egg washed dough. Sprinkle the crumble mixture on top of the berries and bake in an oven preheated to 180ºC fan bake for 20 minutes or until the edges are golden brown.

Sticky Cinnamon and Chocolate Scrolls with Vanilla Drizzle

I fondly remember prizing a Bakers' Delight sticky cinnamon scroll from the brown paper bag as a young child. They were still warm from the oven and had a runny vanilla icing that dripped down your fingers if you didn't eat them fast enough. Despite being quite a mess to eat, they were always my first treat of choice.

Adapted from Bakerella

Scrolls:

1 cup warm milk
70g butter, melted
1/2 cup white sugar
2 1/4 tsp dry yeast
1 egg
1 tsp salt
3 1/2 cups all-purpose flour

Filling:

1 cup white sugar
1 1/2 tbsp cinnamon
220g dark chocolate, roughly chopped
75g butter, melted

Vanilla drizzle:

2 cups icing sugar
1 tbsp butter, melted
1/2 tsp vanilla extract
5 tsp milk

Method:

1. Place warm milk, melted butter and sugar in the bowl of an electric mixer. Sprinkly over the dry yeast and stir gently, leave for a couple of minutes until the yeast is soft. Attach the dough hook attachment to the electric mixer and stir in the egg, salt and 3 cups of the flour. Mix well and then add the remaining 1/2 cup of flour. Turn the mixer up to medium speed and continue mixing for about 5-7 minutes until the dough pulls away from the bowl.

2. Lightly flour your hands and form the dough into a ball. Place in a butterd bowl and turn to dough to coat the outside of the ball. Cover the bowl with cling film or a tea towel and leave in a warm place for about 3 hours or until the dough is doubled in size.

3. Make the filling by combining all ingredients in a small bowl. Line 2 cookie trays with baking paper.

4. When the dough is ready, tip it out onto a floured bench and roll out into a 30cm by 60cm rectangle, about 1 1/2 - 2cm thick. Spread the filling evenly over the dough. Starting with the long side closest to you, tightly roll the dough away from you to form a long spiral log. Cut in half and continue cutting each half in half until you have about 20 slices and place into the prepared trays. Cover with plastic wrap and refrigerate overnight. (Alternatively if you are baking them on the same day, just let the dolls rise in a warm place again, instead of refrigerating.)

5. The next day, place the rolls in a warm place to bring back to room temperature for about an hour. Preheat oven to 180º fan bake and bake the rolls for about 15 minutes until cooked through and golden brown.

6. Let rolls cool slightly while you prepare the vanilla drizzle.

7. To make the vanilla drizzle, Mix all ingredients in a small bowl until smooth and slightly runny. Add more milk if the mixture is too thick and add more icing sugar if the mixture is too runny.

8. Spoon the vanilla drizzle over the warm scrolls and serve.

Nosh Annual Pavlova Competition - Rosewater, Pomegranate and Raspberry Pavlova

So my mum received an email from Nosh, advertising their Annual Pavlova Competition and suggested I enter. I decided to go for the 'alternative (non-traditional)' category by doing spin on traditional pavlovas, (which I believe can be a bit sickly at times,) a rosewater meringue topped with pomegranate cream, fresh raspberries, pomegranate seeds and rose petals - and I won! Its been quite an insane experience as it's the first baking competition I have ever entered so to win was just the icing on the cake! (pun intended). For winning first place in the alternative category I received a Kenwood kMix standing mixer and I also got to have my recipe featured on the FoodHub website (check it out here). As well as that, I did an interview with Charlotte Ryan from Kiwi Fm to talk about the competition and other things foodie, this will air on the morning of Saturday 7th Dec on 102.2Fm. I'd like to say a HUGE thank-you to Nosh Mt Eden, for hosting this event, the judges Lauraine Jacobs and Nici Wickes for selecting me as the winner, Kenwood for the gorgeous mixer, Jane Torrance from Pead PR for organising everything and Charlotte Ryan from Kiwi Fm for taking time to interview me.

Beetroot and Red Wine Red Velvet Cake

I found this recipe in the cookbook 'Ripe Recipes - A Fresh Batch' my friend bought me for my birthday. This cake has an earthy yet rich flavour and is very different to traditional red velvet cakes in that it gets its eye-catching colour from beetroot instead of red food colouring. I iced it with a white chocolate and cream cheese icing. I highly recommend purchasing this cookbook, it has great recipes using fresh ingredients for every occasion from Christmas to Mexican day to Friday Pie Day. It also includes helpful How To's and Top Tips.

Order your copy of Ripe Recipes - A Fresh Batch here

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Chocolate whiskey cake with chocolate ganache

White chocolate and raspberry cake with white chocolate ganache, white chocolate buttercream and freeze-dried raspberries

Clean and Organic Bounty Bars

I got the recipe for these here but used organic desiccated coconut, 2Tblsp of cocnut oil instead of 3 and low-fat coconut milk instead of full fat. So yummy and becuase these are healthier than traditional, store-bought Bounty bars, they are particularly addictive!

Rosewater, Pomegranate and Raspberry Macarons

Yaaay! Exams are done and dusted for this year and I'm so happy now because I can bake more, post more and sleep more! Here's an adapted recipe for Rosewater, Pomegranate and Raspberry Macarons from Jo Seagar that I made a while ago but hadn't yet got around to posting! Macarons have a bad reputation of being very difficult to make, however they are quite the opposite! The trick is not to rush when adding the caster sugar as you need it to be completely dissolved to get a smooth surface when the macarons are baked. Also, leaving the macarons to dry for at least 40 minutes after piping ensures you will get the perfect "pied" (as the French call it) at the base of your macarons when you bake them. In French bakeries, they leave their macarons overnight to dry but I could never be expected to have that kind of patience.

Rosewater, Raspberry and Pomegranate Macarons

1 cup ground almonds

1 1/4 cups icing sugar

3 egg whites

Pinch of salt

1/3 cup caster sugar

1 T Rosewater (or to taste)

1 batch raspberry buttercream (regular buttercream with freeze-dried raspberry powder and 2T of Pomegranate molasses)

Line a baking tray with non-stick baking paper and spray with non-stick baking spray and wipe off the excess, or evenly coat the baking paper with vegetable oil.

Place the ground almonds and icing sugar in a food processor and grind until it is very fine and powder-like, then sieve this powder into a separate, clean bowl to sift out any bits

Place your egg whites and salt in a clean and dry metal, glass or ceramic bowl. (anything other than plastic as this could be harboring unwanted flavours and/or nasty bits that you do not want in your mixture!) Whip until soft peaks form. Then very, very, very slowly add the caster sugar, 1/2 teaspoon at a time until it is fully dissolved in the egg whites. (This step is paramount to getting a nice, smooth finish to your macarons so do not rush! You can test to see if the sugar is dissolved by rubbing a bit of mixture between your fingers to feel for any grittyness) By the time all the sugar is dissolved, you should have firm, glossy peaks.

Add half of the almond and icing sugar mix, rosewater and pomegranate molasses to the egg white and fold in. Add the other half and mix until a smooth, glossy, thick-dripping mixture is formed. 

Using a piping bag with a 1cm tip, pipe small circles 3cm in diameter of mixture onto the prepared tray, leaving about 3-4 cm in between each one. If your macarons have peaks, these can be dabbed with a wet finger to flatten. Tap the trays a couple of times on the bench to release any air bubbles and leave to dry for 40 mins - 1 hour. (You will know they are dry when they are no longer sticky when lightly dabbed with a dry finger) At this point, you should pre-heat your oven to 130ºC.

Bake for 20-30 minutes. Allow to cool before filling with pomegranate and raspberry buttercream.

Chocolate Whiskey Cake with Chocolate Ganache and Candied Rose Petals

I'm not quite sure where my mother got this recipe from, but it has certainly earned one of the top places in my cake hall of fame. Once you try this thick, ridiculously rich cake you shall see why! The Whiskey gives this cake a very unique flavour which goes surprisingly well with chocolate (but then again, what doesn't?) The batter could very well make one massive, aerated cake but this cake is instead very dense and devilishly delectable. And obviously out of the kindness of my heart, shall share the recipe with you.

Ingredients:

1 250g block of dark energy chocolate
250g butter
1 1/2 cups hot water
2 eggs, lightly beaten
2 Tblsp Whiskey
2 tsp vanilla essense
1 1/4 cup self-raising flour
2Tblsp cocoa
1 cup caster sugar

Preheat oven to 150ºC and line an 18cm cake tin with baking paper
Melt the chocolate in a saucepan over a low heat or in the microwave in 30 second bursts on 50% power.
 Transfer to a standing mixer or large bowl and add the hot water. Allow to cool until the base of the bowl is touchable then whisk in the eggs, whiskey and vanilla until combined.
Add the self-raising flour, cocoa and sugar and whisk until there are no lumps.
Pour into the prepared tin (it is a very wet batter as you can imagine, but do not be alarmed, that's how it should be) Bake for 1 1/2 hours or until the top doesn't wobble when the tin is lightly swayed.

Lavish in sumptuous amounts of chocolate ganache and garnish with toppings of your choice (I used candied rose petals, see recipe here)

How To: Make Candied Rose Petals

Candied rose petals make for a beautiful garnish for cakes, cupcakes and the like and are just as delicious (yes they are edible!) as they are aesthetically pleasing.

You will need:

1 un-sprayed rose (check with the florist)
1 egg white
1/2 cup white sugar

Gently pluck the rose petals from the bud and lay out on a clean board.
Place your egg whites in a small bowl and spread sugar out onto a plate or shallow dish. (I did say 1/2 of sugar however your job is easier the more sugar you have).
Using a pastry brush, lightly coat each face of the rose petal in egg white, making sure to completely cover both sides.
Then place the petal onto the sugar bed and douse it in the white sugary crystals, making sure to evenly carpet each surface.
Return the petal to the board and leave to dry for around 1 hour.

Lemon Sponge Cake with Pomegranate Mousse, Lemon Curd, White Chocolate and Cream Cheese Icing and Fresh Pomegranate Seeds

Carrot and Brandy-soaked Date Cake with Cream Cheese Icing, Caramel Drizzle and Candied Carrot

Florentine Tearoom...

A few friends and I went for afternoon tea at Florentine Tearoom on Ranfurly Rd. 'Tearoom' is the best suited word to this cafe as you wouldn't find the typical glossy black coffee cups and latte bowls stacked on top of the coffee machine, as you would in a regular chain cafe. Instead, what you'll find is an array of mis-matched china teacups, saucers, delightful silver cutlery and dozens of assorted cake stands displaying numerous delicious treats from French macarons to club sandwiches. The tearoom itself is nestled in a small boutique-style shop with various antique looking chairs and tables, with cute knitted knee blankets to keep your lap warm on a chilly day. The staff and very friendly and I would highly recommend their best-selling custard square (pictured) if you ever get a chance to visit this lovely cafe.

Lemon and Coconut Cupcakes with White Chocolate Cream Cheese Icing

Lemon and Coconut Cupcakes with White Chocolate and Cream Cheese Icing

These cupcakes are surprisingly quick and easy to make. They keep for around 5 days in an airtight container (if no-one finds them first!)

125g Butter, softened
1 cup caster sugar
2 eggs
1tsp vanilla essence
1/2 cup milk
2 tsp lemon zest
juice of half a small lemon
1/2 cup desiccated or shredded coconut or
1 1/4 cups self-raising flour

Preheat oven to 180ºC and line 18 cupcake tins with paper cases

1. Cream butter and sugar in a stand mixer or with an electric hand whisk until light and fluffy. Add vanilla
2. Beat in eggs one at a time
3. Add milk
4. Add lemon zest and juice
5. Mix in flour and coconut until well combined.
6. Fill paper cases 2/3 full with mixture and bake for 8-10 minutes or until top springs up when lightly pressed.
7. Transfer to a wire rack to cool and ice with white chocolate and cream cheese icing. Garnish with toppings of your choice. I used lemon zest strands and edible flowers.

Banana, Walnut and Caramel Cake

Another version of my Banana, Walnut and Caramel Cake

Mochacino Cake

Mochacino Double-layered Cake filled with Chocolate Ganache and iced with Chocolate Buttercream and topped with Caramelized White Chocolate and Hazelnuts

This is my family recipe for Mochacino Cake. Very simple and quick, this is a very wet mixture but it makes a lovely moist cake that keeps for days.

2 eggs

1 3/4 cups sugar

125g melted butter

1 cup buttermilk

1 tsp vanilla

zest of 1 orange (optional, it would give the cake a more jaffa-like flavour)

Beat in this order adding ingredients

Sift together and add to the above mixture:

2 cups flour

1/2 cup cocoa

2 tsp baking soda

1 tsp baking powder

Add 1 cup of very strong black coffee

The mixture will be very runny, but don't worry! Just make sure your 18cm greased and lined tin is water-tight.

Bake at 180ºC for 1 hour or until cake springs up when lightly pressed.

When cool, cut in half through the middle and sandwich the two halves together with dark chocolate ganache

Dark Chocolate Ganache:

(You can make as much ganache as you desire using this ratio of chocolate to cream.)

Makes 1 cup

200g good-quality dark chocolate (I use 70% cocoa or more)

1/2 cup cream

Heat in a heat-proof ceramic or metal bowl over a pot of simmering water until smooth. Make sure not to have the heat up too high otherwise you will cook the ganache and you'll have to start again.

Chocolate Buttercream:

100g butter, softened 

approx. 2 cups icing sugar

1 tsp vanilla

2 Tbsp boiling water

Beat butter until light and fluffy. Add half of the icing sugar and the vanilla beat to combine. Slowly add the rest of the icing sugar until thick. Dribble in the water. (You can alternate more icing sugar and water until you reach a spreadable/pipe-able consistency.)

Spread or pipe the Chocolate Buttercream onto the cake and garnish with Caramelized White Chocolate and Hazelnuts.

Caramelized White Chocolate:

100g white chocolate

Bake at 180ºC until golden then blitz in a food processor. 

White Chocolate and Raspberry Cake with White Chocolate Ganache and Marshmallow Frosting

I kind of made up this recipe as I went along. It turned out to be a delicious, light, fluffy cake that is absolutely irresistible! I prefer the marshmallow frosting for this particular cake as the cake itself and the ganache is quite rich and the marshmallow balances it quite nicely. Of course you could also use a buttercream or cream cheese frosting instead. This is best eaten the day it's made as the marshmallow's texture changes a little overnight (how convenient!)

White Chocolate and Raspberry Cake with White Chocolate Ganache and Marshmallow Frosting

For the Cake:

250g butter, softened

1/2 cup tightly packed brown sugar

1/2 cup white sugar

2 tsp vanilla essence

3 eggs

1 cup milk

1/2 tsp salt

2 1/2 tsp baking powder

3 cups flour

2 cups fresh or frozen raspberries

1 cup white chocolate, roughly chopped

Preheat oven to 180ºC and grease and line two 22cm tins

1. Beat butter until pale and creamy then gradually add sugars and vanilla essence

2. Add eggs one at a time, mixing well after each addition

3. Sift dry ingredients into a large bowl and mix to combine

4. Mix in 1/3 of the dry ingredients until just combined and then 1/3 of the milk. Continue alternating until all the milk and all the dry ingredients are well incorporated

4. Fold through raspberries and white chocolate

5. Pour mixture into the two tins and bake for 50-60 minutes (check at 45minutes)

6. Let cool in tins for 5-10 minutes then transfer to a wire cooling rack

For the Ganache:

250g white chocolate (block or buttons)

1/2 cup cream

1. Melt the chocolate and cream in a heat-proof ceramic or metal bowl over a pot of simmering water, stirring constantly

2. Remove from heat when the chocolate is almost melted as the heat from the bowl will melt the remaining little pieces and you do not want to cook your ganache.

3. Refrigerate until thickened

For the Marshmallow Frosting:

125g caster sugar

2 large egg whites

1 tsp vanilla essence/extract

1. Lightly mix sugar and egg whites and vanilla in a heat-proof bowl.

2. Place the bowl over a pot of simmering water and use a thermometer to keep an eye on the temperature, stirring occasionly

3. After 3-4 minutes when the mixture is around 40ºC, rub a bit of mixture between your fingers to make sure it is smooth and that there are no sugar grains left.

4. You can either use it now if it is ready or keep heating it until all the sugar is dissolved

5. Pour the mixture in a stand-mixer or use an electric hand whisk and whip on medium/high until the base of the bowl is no longer hot and you have stiff, glossy, white peaks.

To assemble:

1. Spread the ganache on the top of one of the cakes and place the other cake on top. Lightly press down on top to sandwich the cakes together

2. Dollop the marshmallow frosting on the top of the top cake and spread to the edges then finally decorate with toppings of you choice. (I used freeze dried raspberries, chopped white chocolate and silver cachous.)

Coconut Chocolate Chip Cookies

I felt like the classic chocolate chip cookie needed a little sprucing up, and what better to do just that, than coconut! Chocolate chip cookies are quite a wintery treat so coconut is a perfect summery accompaniment to balance out the rich, deep tones of the chocolate. I love my cookies crispy around the edges and gooey in the centre so I bake them for around 8-10 minutes on 180ºC.

Coconut Chocolate Chip Cookies

Makes approx. 16 cookies

125g butter, softened
1 1/4 cup tightly packed soft brown sugar
1 tsp vanilla essence or paste
1 egg
1 cup all-purpose flour
1 tsp baking powder
pinch of salt
150g roughly chopped, good-quality chocolate
1/2 cup shredded or desiccated coconut

1. Preheat oven to 180ºC and line a baking tray with non-stick baking paper
2. Beat butter until light and fluffy then gradually add sugar. Continue beating until pale brown in colour
3. Add egg and vanilla while mixing
4. Sift in flour, baking powder and salt and stir to combine
5. Fold through chocolate chips and coconut
6. Place even amounts of dough on tray and flatten with a fork. Bake for 8-10 minutes for chewy cookies (10-12 for crunchier cookies)

Store in an airtight container in a cool, dry place :)

2-Ingredient Frozen Yoghurt

This frozen yogurt is ridiculously simple to make, although I think half the ease was due to the fact that I used an ice-cream maker! All I did was mix some mixed berry yogurt with a couple of handfuls of chopped frozen berries and chucked that in the ice-cream maker for a few of minutes until firm. It's more or less instant and tastes delicious!