Tag Archive: cream


Chocy Profiteroles

Hey Folks,

Hope you all had a fab weekend! Today myself and Gaila cooked up a little feast for our dinner. Now that it is all eaten up and the dishes cleaned, we have our feet up and thought we would share it with you guys!

Profiteroles are nice and easy way to get into working with pastry as (I believe) it is the only pastry which the weather wont effect.

To start off, dice 85 g of butter into small cubes, place in a saucepan with 220 ml water and place on a medium heat. In the meantime sieve 105g plain flour with a pinch of salt three times, yes that is three times, get more air in the flour!

When your butter is melted, turn up your heat to high, you`ll notice the liquid will start to climb, this is when to add your flour.

Stir firmly till a soft dough is formed

keep stirring till the dough comes away from the side of the saucepan.

Cool the paste on a cold plate, smooth it into a thin layer, leave to cool for 10 minutes.

Crack three eggs into a cup and beat well. Put your paste back into the saucepan and beat in a little egg at a time, around a tablespoon, but make sure you beat well after each addition.

Preheat your oven to 200 celsius.

Grease a baking tray and lightly dust it with flour. Pipe your choux pastry on the tray, the size of a walnut, giving at least an inch between each one.

Bake in the top half of your oven for 20 minutes, till golden, it might take a little longer, take out the oven, turn the buns upside down and make a little hole in the bottom, place back in the oven for 5 minutes just to dry them out.

Cool them down fully on a wire rack.

Now as there are 2 of us we decided to eat half and freeze the other half and keep them in the freezer. Now that they are cool whip up 300 ml of fresh cream, (for all the profiteroles double all the ingredients) a nice soft whipped cream, if you over whip it you`ll have a grainy cream which is not so pleasant. Add 1 tablespoon of sieved icing sugar and fold in.

Using a piping back and a small nozzle pipe the cream into the choux buns.

Melt 113 g dark chocolate with 2 tablespoons of water and 8 g butter in a bowl over steaming water, stir till melted.

Dip in your profiteroles to cover the top, place on a serving plate, dust with a little icing sugar and eat straight away!

Enjoy! Let us know if you give this recipe a go!

T&G

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Black Forest Gateau Part 2

Here we have a second part of our lovely Black forest gateau. Wait till you see it finished! It’s a beauty 🙂

The ingredients needed for this part:

  • Cherries (as many as you fancy) we used 2 x 700 g marinated cherries
  • 150 g Dark chocolate
  • 500 ml cream
  • Kirsch (depending on personal taste) we used around 75 ml, maybe a splash more
  • corn flour, just a little….

sorry for not being so precise!

First things first you will have to cut the top of your sponge and that will become the bottom of the cake.

Then divide it in three equal parts.

Put it aside for now, time to make some fire 🙂 use the juice from 1 of the jars of cherries, add your Kirsch, you might need to add a little sugar depending on what your cherries are marinated in. We didn’t though.

Bring to the boil and carefully (without burning you hand or burning the house down) set fire to the liquid to burn the alcohol. It’s up to you how much of it you want left in 😉 you don’t need to burn any at all!

You want to start building the cake on a cake stand or a big plate, a dish that it will stay on.

Cover the first layer of the sponge with the syrup, remember the top of the cake is now the bottom.

Whip the cream

Put a thick layer on the sponge

Arrange the cherries on the top of the cream, Gaila loves cherries – so there are loads on ours 🙂

You could put more cream on the bottom of the second layer, place the second layer on top of the cherries.

Cover the second layer of your sponge with the syrup as you did the first layer

Cover it with another thick layer of cream

And place the cherries nicely on top of it, now you know Gaila really likes cherries

Place the last layer of sponge on top of that, looks good already 🙂

Cover the top with the syrup

Place the cherries in the middle of the top layer

leaving around an inch and a bit on a side for the cream

Cover the sides with cream using a spatula

After you covered your sides nice and thick time to glaze the cherries on the top of the cake. To make the glaze use the syrup that you used to brush the sponge, thicken it with a little corn flower over a low heat.

Don’t forget to taste 😉 most important part of cooking!

When the glaze is nice and thick (and tasted) pour it over the cherries but don’t let it run on the sides.

Now you can put that beauty in the fridge. Next you will have to prepare the chocolate that you will use to cover the sides and decorate it. So break your chocolate in a heat proof bowl and melt it over steaming water.

Now this might sound a bit weird. We used a glass shelf out of our fridge, but if you have a marble slab, you can use that too! Spoon a little melted chocolate onto the shelf, spread out as thin as you can go, a nice long strip. Put back in the fridge to set. Next using a pastry scrape or a palette knife scrape the chocolate, you’re pushing forward at a 45 degree angle……

and you should get this, place in a suitable container and chill, not you – the chocolate 🙂

time to cover the sides with a spoon or spatula as chocolate melts very fast in your hands

You are very close to the finish now 🙂 What’s left is to pipe some cream around the edge

Put a few more cherries around the sides and some chocolate decorations and it is ready!!!! Looking amazing 🙂

Yay! We did it!!!! What do you think?

Enjoy! Bon Appetit! Skanaus!

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