Tag Archive: home baking


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!

Hello everybody 🙂 We hope you are all keeping well? As you probably know the Black Forest Gateau won the poll, we decided  to split the recipe into two, as chocolate sponge can be used for many different desserts.

Right so first things first, preheat your oven to 180 c (350 f) and as always get your ingredients together.

  • 6 Eggs (room temperature)
  • 175 g caster sugar
  • 125 g plain flour
  • 50 g cocoa powder
  • 1 teaspoon vanilla extract
  • 85 g butter (melted)

When you have got your ingredients together you will need to sieve your flour and cocoa together, then it is time to prepare your baking tin. We used an 8 inch tin. Grease it, then line the sides first and a circle piece for the bottom (as seen in the photo).

You will need a heat proof bowl that will sit on top of a saucepan of steaming water. Crack your eggs into the bowl……

Add your sugar from a good height (it helps with the aeration 😉 )

Whisk together over the steaming water (do you like our new toy?)

The mixture will triple in size, so please make sure you have a big enough bowl. The consistency should be pale and thick, when you lift out your whisk it will hold a trail.

Take off the heat and continue whisking for another 5 minutes, till the mixture has cooled down a bit.

Fold in the flour/cocoa mix using a metal spoon. Be gentle now, as you don’t want to knock out the air you put in (now you understand why you need a big bowl?) When your flour is folded in, fold in your butter and vanilla extract.

Pour into the tin……

……..place into the middle of your preheated oven (good job this wasnt the picture of me taking it out!)

Bake for 40 mins, until your sponge has risen slightly and comes away from the edge a little, we always test it with a needle, if you poke the middle it should come out clean, if it doesn’t your sponge is not cooked yet. I wish you could smell our house at this point! We wanted to eat the sponge straight away.

Place the tin on a wire rack for a few minutes then carefully remove your sponge and all the baking paper. Cool on the rack with a cloth over the top till totally cool 😉

If you have tried the recipe and everything has worked out fine, great! You can be proud of yourself, look at your sponge and say “I made that, Whoop!”

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