sweet

Chocolate orange brioche rolls
07Jun

Chocolate orange brioche rolls

This recipe is a labour of love, with the dough needing to be prepared the night before. It is a recipe to be seriously considered, especially if you would like a different take on your average cinnamon roll. I always make this brioche recipe but for the rolls I have made an adaptation. At first glance it may seem like you have to jump through hoops to get this right, and the lengthy ingredient list looks daunting. But read the recipe once over before starting and it is not as difficult as it sounds. The result is a super pillowy, moreish bun. Chocolate orange brioche rolls 400g plain flour 1/2 tsp salt 2 tbsp caster sugar 7g fast-acting yeast 5 tbsp warm milk 2 eggs + 1 yolk, from large eggs 120g butter, at room temperature Filling: 60g butter, melted 3 tbsp brown sugar 1 tbsp cocoa powder 100g dark chocolate, grated Zest of 3 oranges, grated Glaze: 200g icing sugar 2 tbsp orange juice Method: 1. In a large bowl combine the flour, salt, sugar and the yeast. Whisk eggs, yolk and milk together. 2. Make a well in the centre of the dry mixture and add the egg
3 mins read
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Cream puffs with cheesecake filling
03Jun

Cheesecake puffs

Choux pastry is quick to make but takes an attentive eye – and ideally not to be made on a 30 degree day. I attempted this recipe on the hottest day of the year so far and it was tough to get the right puff rise….and the piping for the cheesecake filling took a few runs to and from the fridge. But this dessert turned out like such a delicious treat, especially refreshing on a hot day. So I would urge you to try it! I have made choux pastry and profiteroles before but this time I wanted try something that would take a more generous filling. I immediately thought of cream puffs, which in my mind was a bigger, creamier version of the profiterole, its choux dainty cousin. But it turns out it was all lost in translation so what I actually baked were just super sized and super filled profiteroles. But how is that a bad thing, eh? Of course you don’t have to pipe the choux pastry as big as I did, but if you do prepare yourself to be licking your fingers and lips with cheesecake filling. That’s why I ate mine under the covers, by
3 mins read
2782 Views
Orange and poppy seed bread braid
30Apr

orange and poppy seed bread

This bread was based on a recipe by one of my good friends who now lives in Germany. It’s called Osterkranz and I’ve been told it’s traditionally made during Easter. My Easter was not leisurely, worked every single day of the holiday, but on my days off leading up to it I decided to try this recipe. I did as usual started to play with the recipe. I found that the filling made only with poppy seeds was quite overpowering, their earthy flavour is so strong, a few sprinkles go a long way. After a few bakes the recipe had changed quite a bit, with the addition of orange curd and more butter to make a softer dough. Orange and poppy seed bread (serves 15 slices) For the filling: 3 egg yolks juice of 3 oranges and zest 1 tbsp cornflour 80g butter 100g sugar 3 tbsp poppy seeds Whisk all ingredients together apart from poppy seeds. Take it over medium heat stirring constantly until it thickens. Leave it to cool completely. For the dough: 300g strong white flour, plus extra for dusting 1 tsp salt 7g sachet fast-acting yeast 100ml milk 20g butter + 50g melted 1 egg, lightly beaten
3 mins read
4828 Views
chocolate praline crepe stack
03Mar

Chocolate praline crêpes

Pancake day is imminent. A day where you are overwhelmed with the towers of Nutella and ready-mix packs as your enter the supermarkets. I have never made pancakes, the American style. In both England and in Brazil they are called pancakes but are made à la French, much thinner. The English tradition is to add lemon juice and sugar to your pancake, but I am partial to a crunchy praline. I am embarrassed to say I make praline waaay too often. At one point I had a huge jar in my cupboard and would sprinkle it on everything – from yoghurts to cakes. This praline cream game is strong and has definitely become a favourite. Chocolate praline crêpes (serves 5-6) For the praline cream 150ml whole milk 100ml double cream 3 egg yolks 3 tbsp cornflour 2 tbsp plain flour 100g mixed nuts 100g sugar 1. Line a baking tray with baking paper – i used a silicone mat. Cook sugar in a pan, stirring, for 5 minutes or until sugar has dissolved. 2. Once sugar has turned into an amber colour add nuts and stir to cover them with sugar. Pour onto prepared tray and allow to cool 3.
3 mins read
1649 Views
Mini raspberry choux buns with berries
10Feb

Mini raspberry choux buns

My husband and I don’t celebrate Valentines Day. Last year it fell on a weekday and I went to the gym after work whilst he watched a documentary. Romance for me is not about big gestures, heart shaped chocolate boxes or champagne filled dinners. These days my husband’s gift to me is cleaning the bathroom, doing the dishes and taking the dog for a walk when it is raining. Those are the little love acts that fills my heart, that makes me think I married a man that makes me want to be a better, kinder person. He has been suffering recently as I am on a diet and the only treat around the house is 85% dark chocolate so I thought of his thankful face whilst making these mini choux. It has been a long time since I have made choux pastry and I was really nervous to make it again, but these choux buns, also known as profiteroles, turned out so great I broke my diet big time! Mini raspberry choux buns (makes 15-20) For the raspberry cream: 120g raspberries Juice of 1 lemon 180g caster sugar 3 egg yolks 2 tbsp cornflour 1 1/2 tbsp butter 100ml
4 mins read
4757 Views
Soft cinnamon pretzel with mocha dip
22Dec

Soft cinnamon pretzels with mocha dip

As teenagers our constant evening snack were soft pretzels. My mum used to make two flavours: pizza and cinnamon sugar. My parent’s home is always the central hub at Christmas for all of the sibling living far away. For us Christmas is not only about spending time in the kitchen but also trying new foods. Yep, Turkey is rarely the main dish for Christmas dinner, this year we are making steak with port sauce. But there is always space for the golden oldies and I am so glad that I tried this recipe when we were all together Even though my dad burst my bubble when he pointed out that my knots were a bit weird (a quick Google search showed that he was 80% right… however some people do knot like I do) it was so nice to hear my brother say that taking a bite of the pretzel took him back to 20 years ago. Isn’t that what every baker wants to hear? Soft cinnamon pretzels (yields 20) 300g plain flour 30g melted butter plus more for greasing 1 1/2 tsp of easy yeast 1 tsp salt 140ml warm water Cinnamon and caster sugar ( I used a
3 mins read
1635 Views