Profiteroles with a difference

The good thing about this sweet sin is that you can try out many variations of it. Profiteroles are easy, quick and so delicious that you want more of it. I make you a different kind of Profiteroles. After Easter is a lot left over, so I thought I make profiteroles with Easterbread. I gave you the recipe before. 

What you need is: 


- Easterbread cut into small cubes

For the creme patisserie: 
 
- 350 g. fresh milk
- 150 g. cream 36% fat
- 80 g. sugar
- 80 g. chocolate chopped into small pieces
- 3 egg yolks
- 1 whole egg
- 40 g. cornflour

For the decoration 
 
- 200 g. whipped cream 
- strawberries



Cut the Eaterbread in small cubes and put them in an individual ramekins. 
Than you have to make the creme patisserie.
In a saucepan , add the milk , cream and place it in the fire. Mix the sugar with the cornflour and egg yolks . Once the milk mixture boils , pour in 1/3 in the egg mixture , stir and pour back into the pan , continuing to stir until the cream thickens and begins to boil . Remove from the heat and add the chocolate . Stir until melted, pour into another pan and cover with cling film . When the cream has cooled , to soften it with a whisk or mixer to achieve a smooth texture . Thy pierce from the bottom and is filled with the cream.

Subsequently poured the sweet. The cubes of brioche we quit. top Put the cream and finally the whipped cream. Garnish with strawberries. The Profiteroles with a difference is ready. Of course you can make also a vanilla creme patisserie. That is up to you.

 

Fondant

Hey friends you think to make Fondant is very difficult? It is not! Especially beginners have regarding fondant.
It seems to be difficult, you might be think you don't get it... But I will give you some tips to make a perfect Fondant.

What you need is:

- 1 pack of ground gelatin (9 gr)
- 60 ml of water
- 120 ml or 170 gr glucose syrup or other sugar syrup
- 1 teaspoon - 1 tablespoon glycerin
- 1/2 tsp citric acid or a few drops of butter-vanilla flavor
- 1/2 tsp salt
- 1000 gr icing sugar sifted


By adding salt and citric acid (alternatively: butter and vanilla flavor), the sweetness of the sugar is something broken in this recipe is basically fondant but very sweet ...


 
So put the gelatin in a small glass dish in the soak and swell 60 ml of water and allow to dissolve then gently in the microwave or you can do it with a water bath.
Then the syrup, glycerin, citric acid and salt. If now it is clear that a large amount of colored fondant is needed, can be agitated at this time color paste into the liquid ingredients.

Powdered sugar in a large bowl, make a hollow in the center and pour in the gelatin mixture.
With the dough hook of the food processor, the liquid Knead the icing sugar.
It tilt the remaining icing sugar on the countertop seven, the fondant from the bowl and then work through kneading the icing sugar.
Pack the finished fondant airtight and process idle time after one day.





Very important: Before rolling out the fondant again knead thoroughly (hands lightly with grease palmin) - until the fondant is a little crumbly, but gradually he becomes homogeneous and beautifully supple.
Then as desired colored with paste colors and roll. This works best when you abpudert the work surface with a little icing sugar before.
The fondant can be stored for at least 6 months in the refrigerator before processing schedule enough time so that he can come to room temperature again.

Easter Present

If you want to make some happy sweet present for you loved people you can make a easter basket.

What you can put in this basket? All the sweet things which have a relation with Eastern. You can fill it with colored eggs or chocolate eggs. Besides it you can put some Easterbread in it. I have showed you in the last post.

You can work with strawberries in this season. Make some delicious Cupcakes or a Cake of strawberries.

And of course you can make some sweet easter cokkies in form of a rabbit or flowers. Let your ideas free and make some colorfull sweet things to suprise your friends. <3

Easterbread Tsoureki

In every country they have their own traditions. In Greece we make the Easterbread called "Tsoureki". It doesn't miss of any easter table. The meaningful smells of various spices seduce everyone.

Recipe for the Tsoureki

- 1 kilo flour (for custard)
- 300 gr. sugar 
- 200g. melted butter
- 5 eggs
- 3 sachets of yeast
- 1 tsp salt (5g)
- 1 cup. warm milk (200 g)
- zest of one large orange
- 1 even teaspoon machlepi threshed (3 g)  
- 1 even teaspoon crushed mastic (3 g)







 







We make a light dough with yeast, warm milk and 1/4 ( 250g ) of flour. Cover and let rise for 20 minutes or so. Meanwhile, in another bowl , beat the sugar , eggs , salt , herbs and remaining flour. Add the dough has risen and knead until it becomes a mass. Slowly add the butter and knead until the dough soft. Cover the bowl and let rise until doubled.Knead Buns in whatever shape we want and place in greased baking dish. We leave in a warm place to rise. 
If you want to you can fill your Easterbread with anything you want. I filled mine with a paste of nougat to get a taste full of chocolate.
The brush with a little beaten egg ( if we sprinkle with blanched almonds ) and bake at 150 ° for 35-40 '.



Try it, it is delicious my friends!

Easter preparation

 

Easter is coming my friends! And we decorate a bit your rooms. Of course the Easter shopping can't be forget. And the preparation begins. And don't forgett to bake something "easterful".
 

Have a nice week my friends! <3

Themed Cake

Another Themed Cake my friends is done. A Cake in a form of a piano. It's easier than it sounds, so don't worry. This Themed Cake is only with the taste of chocolate, couverture and cocoa powder.

 What you need for the dough is:

- 6 large eggs separated
- 200g. sugar (1 cup).
- 2 vanilla
- 125 gr. flour (1 cup).
- 35 gr. cornflour (1/4 cup.)
- 2 tsp baking powder
- 2 pinches of salt
- 50g. melted butter



For the cream you can see the Recipe here: 
http://sacredcandies.blogspot.gr/2013_08_01_archive.html 



Preheat oven to 170 º C in air . Grease baking sheet and lay in pan 32 cm (or divided into two tins 22 cm).In a bowl sift the flour, corn flour , the baking powder and salt.In mixer , beat the egg yolks with 2/3 of the sugar until they rise and double. Add the vanilla.In another bowl with a hand mixer, beat the egg whites with the salt to soft peaks. Add the sugar and beat 1 ' polish. Pour the meringue eggs. Add the dry ingredients and gently stir. Finally pour the warm butter. Mix and put in pan. Bake for about 25 ' -30 '. Allow to cool thoroughly.




Cut the cake in half, fill with cream. We let the cake for an hour in the fridge to set. When she's ready melt some chocolate and paint them on the rear wing side of the piano. The front side is coated with fondant. When decorating, a small note book be placed on the piano.

Chocolate-Orange Lenten Cake

What is more beautiful than the sweetness of the chocolate. A gorgeous cake without eggs, milk or butter but with many nuts and lots of chocolate.

 

What you need is:

For the base

- 160 grams of fresh orange juice
- 100 grams almond powder
- 200g caster sugar zest of ½ orange
- 1 teaspoon baking powder
- 250 grams flour, all-purpose
- 160 grams of olive oil or sunflower oil
 
For the filling
 
- 400 grams tahini
- 50 grams of honey
- zest of 1 orange
- 400 grams dark chocolate, chopped into small pieces
- 400 grams of fresh orange juice

Hazelnut praline:  
- 140 gr. hazelnuts
- 40 gr. sugar


Take a bowl and add the olive oil, orange juice and then the remaining ingredients together and stir by hand with wire. With this mixture out about 5 five discs, diameter 20 cm and thickness 0.5 cm Bake the mixture at 180 degrees base with resistors upside down for 12 minutes.

In a saucepan, heat the orange juice and pour over the chopped chocolate. Mix well, stirring and add the tahini and honey zest continuing shuffling.





 







Place a nonstick frying pan into the fire. when they burn , slowly add the sugar , so you start to caramelize. When you take all sugar and getting dark golden color , add the hazelnuts, after we warm up in the oven or microwave , so they are warm when you fall in candy. Stir until mixed well with the candy , but careful not to stay too and candy pikrisei . the spread immediately on a parchment paper or a silicone surface and allow to cool thoroughly.  
The purée in a blender, so as to form a thick paste, and add the chestnuts, and beat compostable and unite with hazelnut paste.

In a 20 cm hoop put the first tray, spread a dose of cream and cover with the second disc. Follow the same procedure with the remaining drives and the remaining cream. Leave in the fridge to cool, xeformaroume and cover with the remaining cream which spread and peripherals. Leave in the refrigerator to freeze.
Garnish with candied fruits and nuts from the cake.

HAVE A NICE WEEKEND MY FRIENDS!!

Homemade Brittle

Do it yourself my friends and make Brittle by yourself. Homemade brittle is delicious nutty and much better than bought. I show you step by step how easy it is to make brittle itself.

 These ingredients you need to make brittle itself:
- 75 g of sugar
- 1 tsp butter
- 75 g chopped nuts, almonds, oatmeal or sunflower seeds
- Baking Paper


Add 75 g of sugar in a large heavy-bottomed pan, turn the stove to medium, and let it melt the sugar. It does not stir at first, otherwise the sugar and tans the brittle uneven. 

Once all the sugar is liquid, heat stirring until he foams and color takes. 1 tsp butter admit. As long stir until the sugar is caramelized light brown. For stirring take a wooden spoon, which does not conduct heat. Now make to brittle itself rapidly 75 g chopped nuts, almonds, oatmeal or sunflower seeds into the pan. Stir briefly until everything is covered by the caramel. This work quickly because the caramel is too dark, it burns and tastes bitter. The caramel brittle to do it yourself quickly pass on a piece of baking paper and spread as flat as possible with a spoon. 

To make brittle himself another piece of baking paper, place it on the caramel and roll out all flat with a rolling pin, until the caramel is still not completely fixed. The cooled caramel brittle plate to do it yourself with a knife blade with oiled finished to desired size hacken.Den brittle airtight packaging, for example in a jar. So it can not be soft and adheres to a cool place for about weeks.

You can decorate yours cakes with the brittle to get e sweet sinny taste of nuts.
Try it and have fun! <3