Cream- Filled Pastry Cups

Ingredients:

Puff Pastry Dough👇

250 g All-purpose flour

5 g Salt

250 g Unsalted butter, Cold and cubed

110 ml Water, Cold

Pastry Cream👇

360 ml Whole milk

100 g Sugar

2 Eggs

24 g Cornstarch

24 g All-purpose flour

50 g Unsalted butter

1 Vanilla bean

Egg Wash👇

1 Egg yolk

1 tbsp Water

Topping👇

Bluberries

Raspberries

Powdered sugar

Method 

Begin by adding the salt and cold cubed butter to the flour. Use your hands to mix them together, ensuring that the butter is coated with flour.

Then, gently press some of the butter pieces with your fingers while mixing them together.It's crucial to keep the butter pieces visible in the dough, so avoid trying to achieve a smooth dough texture.

Add water and mix it with a spatula until the flour absorbs all the water. Then, switch to a scraper and use it to bring the dough together.

Now, using your hands, shape the dough into a ball. It's important not to knead the dough; we want to preserve the visible pieces of butter. The dough may appear slightly rough and not fully cohesive, but that's completely normal. As we proceed with rolling and folding, it will come together.

Sprinkle a generous amount of flour on your work surface and place the dough on it. Sprinkle more flour on top to prevent the butter from melting. It's crucial to work quickly at this stage. Shape the dough into a rectangle and then roll it out. The exact measurements are not important at this point. Just shape it into a rectangle and fold it like a letter.

Scrape the excess flour from your work surface and wrap the dough in plastic wrap. Transfer it to the freezer and let it chill for 30 minutes.

After half an hour, we'll repeat the rolling and folding process from the previous step. As I show you this step, I'd like to mention that the dough is much easier to handle now. The butter chunks in the dough have chilled and firmed up after the initial mixing and rolling. This is why it's crucial to work quickly during the first rolling and folding step to prevent the butter from softening. Keeping the butter cold is actually the key to success in this recipe. If you're making this recipe during a very hot summer, I recommend transferring the dough to the freezer for a few minutes whenever you feel the butter is starting to soften.

Roll the dough out and fold it like a letter, then wrap it in plastic wrap and freeze for 30 minutes.

Now, we'll perform the rolling and folding process for the third time, exactly as in the previous steps. You might notice that we're using less flour than before, as the butter is getting harder and the dough is easier to work with. Despite using less flour, the dough may still not look neat or smooth at this stage. This is totally normal. As we approach the final steps, the dough will become smoother and more cohesive. Simply repeat the rolling and folding, then transfer the dough to the freezer for another 30 minutes.

Finally, we've reached the final rolling and folding process. As a chef, I've learned that it's crucial to see every detail for a better understanding. Whether you're a professional chef or a passionate home baker, it's important to follow each step carefully and know what to expect at each stage. That's why I haven't skipped any part of these steps. Another reason I've chosen to show all the steps, even if they're repetitive, is to demonstrate the consistency and precision required in baking. By witnessing each stage of the process in real-time, you can better appreciate the careful attention to detail needed to achieve the perfect result. It's a testament to the craftsmanship and dedication that goes into every baked creation.

For this final folding, we're going to trim both ends before proceeding.Transfer it to the freezer for 20 minutes. In the meantime, we'll prepare the pastry cream for the filling.

Pour milk into a saucepan, scrape the vanilla seeds, and add them to the milk. Place the saucepan over medium-low heat and bring it to a boil.

In the meantime, mix eggs along with sugar, cornstarch, and flour in a bowl. Don't worry if you see lumps of cornstarch in the mixture, as we will sieve it at the end.

Add one third of the boiling hot milk into the mixture and mix it with a whisk. This process is called tempering because we are gradually raising the temperature of the eggs by adding hot milk. This prevents the eggs from curdling or cooking too quickly when they come into contact with the hot liquid.

Add another third of the milk while continuing to whisk. Then, pour the mixture back into the saucepan and place it over low heat, while constantly mixing. It will take about 5-7 minutes for the cream to thicken. Once it's thickened, continue cooking for an additional minute, and it's done.

Immediately pour it into a sieve to get rid of any lumps and achieve a smooth pastry cream.

Add butter and thoroughly mix it with a whisk. Cover the surface with plastic wrap and let it cool.

Now the dough is ready to be cut and baked.

Roll out the dough to 23*38 cm and cut out 6 rings with an 11 cm diameter.

Place them on a baking tray lined with parchment paper. Use a ring with a 9 cm diameter and cut in the center of each dough. Do not cut all the way through; just apply a bit of pressure to cut through maybe just the first two layers.

Brush them with egg wash and transfer the tray to the fridge for half an hour.

I'm just quickly going to show you how to use the leftover dough. Stack them on top of each other, sprinkle some flour, and do rolling and  folding. Transfer it to the freezer for 10 minutes. Repeat this step once more, and then cut the dough like the others.

Finally, the moment has arrived. After 30 minutes, transfer the tray into a preheated oven at 190°C for 35 minutes.

And there you have it, our perfect puff pastry dough have been beautifully baked.

Take a sharp knife and cut around the indentation on the top. Go slowly to avoid cutting through the edges. Using a piping bag, carefully add a small amount of creamy pastry filling to the bottom of each pastry cup. Place the top of each pastry cup upside down onto its base, so the crispy part is facing down onto the custard. And then, pipe more pastry cream on top of each pastry. Finally, top them with a mixture of blueberries and raspberries.

Sprinkle some powdered sugar over the top, and here you have the irresistible pastry delights ready to enjoy.

Enjoy!

Ingredients:

500 g Cream cheese

250 ml Heavy cream

160 g Sugar

260 g Egg

30 g All purpose flour

10 ml Vanilla extract

10 ml Rum extract

Unsalted butter, for greasing the pan

Method 

Begin by adding cream cheese to the mixing bowl, followed by sugar, rum and vanilla extract. Utilize the paddle attachment on low speed to mix until a creamy consistency is achieved, ensuring complete dissolution of the sugar without any lumps.

Don't forget to scrape the sides and bottom of the bowl when necessary to ensure even mixing and incorporate any ingredients that may have settled.

Add half of the eggs and continue mixing; once incorporated, introduce the remaining eggs. Mix on low speed until they are thoroughly blended.

Next, sift the flour into the batter and mix until fully incorporated.

Finally, add the heavy cream and mix on low speed, being careful not to overmix. Avoid creating a foamy texture, as we want a smooth consistency. Mix until just combined.

Prepare the baking tin by greasing it with softened butter. Place a parchment paper inside, ensuring that the interior is completely covered. Add one more layer of parchment paper for an added non-stick barrier.

Pour the batter into the prepared baking tin, then transfer it to the preheated oven at 200°C for 60-65 minutes.

As it bakes, the cake will puff up completely. Once done, transfer it to a wire rack and allow it to cool completely. The cake will naturally collapse and become flat as it cools down.

After it has cooled completely, transfer the cake to the fridge and let it chill for at least 2 hours before removing it from the tin. 

Enjoy!

Ingredients:

300 g All - purpose flour

100 ml Milk (lukewarm)

4 g Instant yeast

40 ml Melted butter

1 Egg (50 g)

50 g Sugar

4 g Salt

5 ml Vanilla extract

Almond flakes and Chocolate Glaze for Garnish

Method 

Start by adding yeast to lukewarm milk and mix with a spatula until the yeast is dissolved. Incorporate flour, melted butter, egg, salt, sugar, and vanilla extract into the milk mixture, stirring to bring the dough together. Cover it with plastic and let it rest for 10 minutes. After the resting period, sprinkle some flour on your working bench and knead the dough for 5 minutes. Shape it into a ball and place it in a lightly greased bowl. Cover with plastic and let it rise for 90 minutes.

Next, roll out the dough and use two cookie cutters, one large and one small, to cut out as many donuts as possible. Place each donut on individual parchment papers, cover with plastic, and let them rise for 30 minutes. Fry them in 180°C oil, flipping after 20 seconds to fry the other side. Dip the top of the donuts in chocolate glaze and sprinkle roasted shaved almonds on top.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/7emoFf4f4ZQ

Enjoy!

Ingredients:

Sponge👇

150 g Egg white

110 g Egg yolk

130 g Sugar

25 g All-purpose flour

25 g Cocoa Powder

50 g Corn starch

4 g Baking powder

5 ml Vanilla extract

Cream filling👇

400 ml Heavy cream

50 g Powdered sugar

6 ml Vanilla extract

Blackberries and Chocolate glaze for garnish

Method 

Start by adding the egg white to a large bowl and whisking it for 3 minutes; a stand mixer can also be used, but I want to demonstrate that a perfect sponge cake can be achieved without one. Begin by incorporating half of the sugar and whisking for an additional 2 minutes, then add the remaining sugar, continuing to whisk until stiff peaks form. Next, introduce the egg yolks and vanilla extract, whisking until fully incorporated.

Sift the flour, cornstarch, cocoa powder, and baking powder into the egg mixture. Gently fold in the dry ingredients using a spatula. Pour the mixture into a baking tray lined with lightly greased parchment paper, spreading it evenly. Bake at 175°C for 12 minutes. Once baked, dust some powdered sugar onto a clean tea towel and immediately transfer the cake upside down onto it. Remove the parchment paper and sprinkle more powdered sugar on top. Carefully roll the cake with the towel and transfer it to a wire rack to cool completely.

In a separate bowl, whisk heavy cream for 3 minutes. Add powdered sugar and vanilla extract, continuing to whisk until the mixture becomes fluffy, light, and airy. Carefully unroll the cake and spread 2/3 of the whipped cream over the surface. Place chopped blackberries in a row and roll it back up. Refrigerate for 2 hours. Position a wire rack in a baking tray and place the chilled roll on top. Cover it completely with chocolate glaze and then transfer it to your serving plate. Add the remaining whipped cream to a piping bag, along with some chocolate glaze, and pipe it on top of the roll.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/O7AEd0e14b0

Enjoy!

Ingredients

2 Bananas

100 g Homemade apple sauce

40 g Homemade caramel sauce

150 g Plain flour

8 g Baking powder

3 Eggs

40 g Oats

50 ml Whole milk

50 ml Vegetable oil

5 g Vanilla extract

80 g Caster sugar

20 g Chopped walnuts

5 g Powdered sugar

Method 

Smash one banana with the back of a fork in a large bowl. Add applesauce and sugar, then mix them together using a spatula. Continue by adding eggs, vegetable oil, and vanilla extract, and once more, mix them together using a spatula. Add milk and mix it into the batter.

Now, it's time to add the flour and baking powder. Mix them until they are well combined. Last but not least, add the oats.

Place a piece of parchment paper on the bottom of the baking tin and lightly brush it with some oil. Add caramel sauce to the bottom of the tin. Cut the second banana lengthwise in half and place it in the bottom of the mold with the flat part facing down. Pour the batter evenly over the bananas, then sprinkle with chopped walnuts and powdered sugar. Bake it in a preheated oven at 185°C for 35-40 minutes. Keep an eye on it after 30 minutes. Check the center with a toothpick, and if it comes out clean, the cake is completely cooked. Allow it to cool on a wire rack completely.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/LOl-FJqCKK8

Enjoy!

Ingredients👇 👇👇 

750 ml Milk

200 ml Heavy cream

70 g Corn starch

120 g Sugar

120 g Egg yolks

2 Vanilla beans

Butter and flour for coating

 
Method👇 👇👇 

To create this fantastic flan, start by combining the milk and heavy cream in a saucepan.

Scrape the seeds of vanilla beans and add them to the milk and cream mixture in the saucepan. Bring the mixture to a boil, allowing the vanilla to infuse in the liquid mixture.

Meanwhile, in a separate bowl, add the egg yolks, sugar, and corn starch. Whisk them together until the mixture becomes creamy.

Remove the vanilla beans from the saucepan. Gradually add 2/3 of the hot liquid into the egg yolk mixture while whisking continuously. This process is called tempering, and it ensures the yolks are gradually heated without curdling.

Return the tempered mixture to the saucepan and cook it over medium heat, whisking constantly, until it reaches a custard-like consistency.

Take a 26 cm ring and coat its interior with soft butter, ensuring an even spread. Next, carefully roll the buttered ring in flour, creating a thin, even coating to provide an additional layer of protection against sticking.

Place it on a baking tray lined with greased parchment paper. Now, carefully fill the ring with the custard mixture. 

Bake it in a preheated oven at 200°C for 40 minutes. Keep an eye on it, and once the surface turns golden brown, cover it with foil to prevent over-browning, and continue baking until the custard sets.

After 40 minutes of baking, test the flan's doneness by inserting a toothpick into the center. If it comes out clean, the flan is ready. However, if there are still some custard residues on the toothpick, continue baking for an additional 5-10 minutes until the toothpick comes out clean. This extra step ensures that your Parisian flan reaches the perfect texture and taste. 

Once the flan is fully baked and toothpick-tested, remove it from the oven and place it on a wire rack to cool down slightly. Afterward, gently remove the ring from the flan to reveal its delightful shape. Let the flan cool completely before transferring it to the refrigerator, where it should chill overnight. This resting time enhances the flavors and sets the flan perfectly.

Enjoy!

Ingredients:

Cherry filling👇 👇

1000 g Cherries 

180 g Sugar 

180 ml Water

40 ml Cherry liqueur(Optional)

Chocolate  cake👇 👇

10 Eggs, separated (whites and yolks separated)

120 g Flour   

60 g Corn starch 

90 g Cocoa powder 

150 g Sugar  

8 g Baking powder 

10 ml Vanilla extract 

Mascarpone Frosting👇 👇

200 g Mascarpone

750 ml Heavy cream

130 g Powdered sugar

15 ml Vanilla extract

150 g Dark chocolate

 Unsalted butter and flour for coating 

Method: 

To prepare the cherry filling, begin by removing the pits from the cherries using a cherry pitter.

Transfer them to a pot along with water and sugar. Bring the mixture to a boil and let it simmer for approximately 45 minutes until the cherries are soft and you are left with a thick liquid.

For the final step, add cherry liqueur and turn off the heat. Allow the mixture to cool completely.

Separate the syrup from the cherries by pouring it through a sieve. Save the syrup as we will use it to soak the cake later on.

To prepare the chocolate sponges, add the egg whites to a stand mixer and run the machine on medium speed. Once the egg whites become foamy, add half of the sugar to the foamy egg whites and mix for about a minute.

Next, add the remaining sugar along with the vanilla extract, and continue mixing the ingredients until the mixture reaches stiff peaks.

Add the egg yolks and mix on low speed for a minute.

Sift the flour, corn starch, baking powder, and cocoa powder together onto a sheet of baking paper.

Add the sifted dry ingredients to the egg-white mixture. Gently fold the ingredients together using a spatula until they are well combined.

To create a non-stick bottom for your baking tins, coat the inside of each tin with butter and dust them with flour. Then, divide the batter evenly among three tins, adding approximately 323 g of batter to each tin.

Bake the cakes in the preheated oven at 175°C for approximately 12 minutes. To check if they are fully baked, insert a toothpick into the center of each cake. If the toothpick comes out clean or with a few crumbs, the cakes are baked completely.

After baking, remove the cakes from the tins and let them cool completely.

For the Mascarpone frosting, Add the mascarpone cheese to the stand mixer and whisk it for a few seconds.

Gradually add 1/3 of the cream to the mascarpone and continue whisking for a few more seconds.

Add the remaining cream to the mixture. Whisk it for about a minute.

Finally, add the powdered sugar along with vanilla extract and continue whisking until the frosting reaches a smooth and creamy consistency.

To assemble the cake, start by trimming the top of each cake to create a flat surface. This will make it easier to work with the frosting when decorating the cake.

Begin by placing the first layer of cake on a turntable. Generously soak the cake with cherry syrup to add moisture and enhance the cherry flavor. 

Next, spread a layer of frosting on top of the soaked cake. 

Using a piping bag, pipe a border of frosting around the edge of the cake. This will create a defined border and prevent the filling from spilling out. Once the border is complete, carefully spoon or spread the cherry filling inside the frosting border, making sure to distribute it evenly.

Cover the cherry filling with another layer of frosting, gently spreading it over the filling and smoothing it out. 

Repeat the process with the remaining cake layers, frosting, and filling until all layers are stacked and the entire cake is assembled.

Once assembled, continue frosting the sides and top of the cake.

Using a string, create an 8-piece pattern on the surface of the cake by gently pressing the string into the whipped cream. 

Shave some dark chocolate using a grater or a vegetable peeler. Take the shaved chocolate and carefully press it onto the sides of the cake, covering the frosting with a layer of shaved chocolate. This will create a beautiful and delicious chocolate coating around the cake.

Using a round nozzle, pipe a large dot of frosting on top of each individual cake slice. To garnish, place a fresh cherry on top of the frosting dot. This will add a beautiful finishing touch to each serving.

Enjoy

Ingredients:

300 g Carrots (grated)

240 g  Flour

140 ml  Vegetable oil

200 g Dark brown sugar

6 Eggs (egg whites and yolks separated)

10 g Baking powder

4 g Baking soda 

4 g Cinnamon powder

2 g Nutmeg

10 ml Vanilla extract

100 g Walnut (chopped) 

Whipped cream frosting

750 ml Heavy cream

100 g Powdered sugar

15 ml Vanilla extract

Unsalted butter and flour for coating

50 g Walnuts for decorating

Pansy flowers for decorating

Method: 

To make carrot cake, I'm going to start by mixing all of the dry ingredients into a bowl.

Next, you'll want to whisk the egg whites until they are foamy. Feel free to use an electric mixer for this step if you prefer.

After they become foamy, add half of the brown sugar and continue whisking.

When the sugar is fully incorporated into the egg mixture, add the remaining sugar.

Add egg yolk, vegetable oil, and vanilla extract to the batter, and continue whisking until well combined.

Switch to a spatula and mix in the grated carrots until they are evenly incorporated into the batter.

add the dry ingredients in two portions, making sure to mix well after each addition.

Lastly, fold the roughly chopped walnuts into the batter.

Grease the baking tin with butter and dust with flour for a non-stick surface.

Divide the batter equally among three baking tins.

Place the baking tins in a preheated oven at 175°C and bake for 15 minutes.

Carefully loosen the sides of the cakes and then remove the cakes from the tins. Allow them to cool completely.

To make the frosting, add heavy cream and vanilla extract to a stand mixer and whisk until it becomes foamy. Add powdered sugar to the foamy cream in the stand mixer and whisk until soft peaks form in the frosting

Avoid over-whisking as it can make it less manageable.

Take a small portion of the whipped cream and continue whisking for a few seconds. It becomes noticeably thicker compared to the rest of the frosting.

We will use this thicker whipped cream for the final coating of the cake.

To frost the cake, add a generous amount of whipped cream to the first layer and spread it evenly across the surface.

Repeat the process with the remaining layers, adding whipped cream and spreading it evenly on each layer.

Next, proceed to frost the sides of the cake with some more whipped cream.

For the final coat, use the thicker whipped cream to completely cover the cake.

Using a string, create an 8-piece pattern on the surface of the cake by gently pressing the string into the whipped cream.

Using your favorite nozzle, decorate the top of each cake piece with your preferred design.

Gently press some chopped walnuts onto the sides of the cake using your hand, creating a textured coating.

For the final touch, delicately place some pansy flowers on top of the cake as an elegant garnish.

Enjoy.

Ingredients:

200 g Heavy cream

50 g Whole milk

50 g Sugar

1 Vanilla bean

45 g Egg yolks

30 g Sugar for top

Method:

Bring heavy cream, milk, vanilla seeds, and half of the sugar to a boil. Meanwhile, beat egg yolks with the rest of the sugar. Temper the yolks with the infused liquid, and pour it through a sieve. Fill up the ramekins with custard.

Pour boiling water into the baking tray up to half of the ramekins. Bake them in a preheated oven at 160C until set. It takes about 30 minutes. Let them cool completely. Place them in the fridge overnight. Add 10 g of sugar on top and torch them with a blow torch.

Enjoy.

Ingredients: 

100 ml Milk

125 g Dark chocolate

50 g Sugar

30 g Egg yolks

2 g Gelatine

150 ml Heavy cream

Garnish:(Optional)

Whipped cream

Dark chocolate

Method:

Heat the milk with half of the sugar.

In the meantime, Soak the gelatine in cold water and set it aside. Whisk the egg yolks with the rest of the sugar.

Temper the yolks with warm milk, pour it back into the saucepan, and cook it to 85C, whisking constantly.

Remove it from the heat, add squeezed gelatine, and mix.

Melt the chocolate au bain-marie, sieve the custard over it, and let it cool to at least 36C.

Whisk the heavy cream until it forms soft peaks, then fold it in a chocolate mixture.

Pipe it into your desired glass and garnish it with whipped cream and dark chocolate.

Enjoy.

Ingredients: 

130 g Puff Pastry

Butter for greasing the mold

Whipping cream:

250 ml Heavy cream

30 g Powdered sugar

5 ml Vanilla extract

Egg wash:

1 Egg yolk

2 tbsp Water

Garnish (Optional):

50 g Ground pistachio

100 g Dark chocolate (melted)

Method:

Brush the soft butter all over the horn molds.

Check out my homemade puff pastry recipe 👇 👇 👇 👇

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Roll out the dough to a 2 mm thickness rectangle and divide it into six long strips.

Start to wrap from the tip around the mold and seal it at the end.

Place them on a baking tray, Cover them with plastic, and let them rest for an hour at room temperature.

Mix an egg with a tbsp of cold water for the egg wash and brush the pastry's surface.

Repeat the egg wash after 10 minutes one more time.

Bake them in a preheated oven at 180C for 25 minutes.

Let them cool completely.

Meanwhile, prepare the whipped cream.

Whisk the cold cream for a minute, add powdered sugar and vanilla extract, and continue beating for 5 minutes until light and fluffy.

You can always speed up the process using an electric mixer.

Dip the wide part of each horn pastry first into the melted chocolate and then into the ground pistachio. Let them set completely.

Place the whipped cream into a piping bag and pipe the cream into the horns.

You can serve them immediately or store them in the fridge for up to two days.

Enjoy.

Ingredients: 

150 g Dark chocolate 72% (chopped)

250 g Unsalted butter

350 Light brown sugar

3 Eggs 

5 g Salt

15 ml Vanilla extract

150 g Flour

40 g Cocoa powder

120 g Pecan (Roasted)

Method: 

Add cubes of butter and chopped dark chocolate into a saucepan and let them melt over low heat.

Once melted, transfer the mixture into a large bowl, add sugar, eggs, vanilla extract, and salt, and mix them using a whisk.

Sieve flour and cocoa powder into the rest of the ingredients and mix them using a spatula.

Add 80 g of chopped roasted pecan into the brownie batter and save the rest for the top.

Transfer the batter to a large piping bag and pipe out 12 individual brownies into a greased baking pan.

You can also use a rectangle or a square baking pan. 

Add the rest of the pecan on top of the brownies. Do it the way that you like. You can also skip this part.

Bake them in a preheated oven at 180C for 15 minutes. 

Transfer them to a wire rack and let them cool for 10 minutes before removing from the tin. 

Enjoy.

Ingredients: 

Sponge:

130 g Egg white

130 g Caster sugar

130 g Egg yolk

50 g Flour

50 g Cornstarch

4 g Baking powder

5ml Vanilla extract 

Powdered sugar for dusting

Cream filling:

375 ml Heavy cream

35 g Powdered sugar

6 ml Vanilla extract

Method: 

Add the egg white to a stand mixer and mix it for a minute on medium speed.

Add half of the sugar first and mix them for a minute, then add the rest along with vanilla extract and continue mixing until you reach stiff peaks.

Add the egg yolks to the meringue and beat them for a few seconds at low speed.  Sieve flour, cornstarch, and baking powder. 

Add them to the mixture, and mix them with a spatula.

Line your baking tray with parchment paper and grease it lightly and spread the batter evenly.

Bake it in a preheated oven at 175C for 12 minutes.

Once it is baked, immediately transfer it to a clean towel upside down. 

 Remove the parchment paper and dust powdered sugar all over the top.

Carefully roll the cake with the towel. Transfer it to a wire rack and let it cool completely.

 In a stand mixer, add heavy cream and mix it at medium speed for a minute. Add powdered sugar and vanilla extract and mix until fluffy, light, and airy.

Carefully roll out the cake and spread 2/3 of the whipped cream over the surface. Reserve the rest of the cream in a piping bag for the top.

Roll the cake with the cream and trim off the ends.

Enjoy.

Ingredients: 

Choux pastry:

70 ml Water

70 ml Milk

80 g Unsalted butter

5 ml Vanilla extract

80 g Flour

2 Eggs

Pinch of salt

Cream filling:

125 ml Heavy cream

15 g Powdered sugar

3 ml Vanilla extract

Method:

Add water, milk, vanilla extract, butter and salt to a saucepan and let it come to a boil. Soon as it comes to boil, turn off the heat and add flour. Stir until they are fully incorporated.

Put it back over low heat and cook it for 2 minutes, mixing constantly.

Place it in a bowl and let it cool completely. Add the eggs and mix them using a whisk. 

Switch to a spatula when they are well incorporated. Transfer it into a piping bag and pipe 16 puffs.

Flat the top with a wet finger tip.

Bake them in a preheated oven at 200C for 15 minutes and then reduce the temperature to 170C and bake them for another 15 minutes.

Let them cool completely.

In a stand mixer, add heavy cream and mix it at medium speed for a minute.

Add powdered sugar and vanilla extract and mix until fluffy.

Transfer it to a piping bag.

Fill the puffs with cream.

Dust with some powdered sugar.

Enjoy.

Ingredients: 

330 g Banana (4 pcs)

200 g Flour

100 g Butter (melted)

100 g Brown sugar

50 g Honey

50 g Dark chocolate (70%)

100 g Eggs (2 Medium)

8 g Baking powder

5 ml Vanilla extract

40 g Walnut (Chopped)

30 g Raisin

20 g Coconut (grated)

Method:

Mash banana with a fork, Add the melted butter, eggs and sugar. Mix them using a whisk.

Add baking powder to flour and set it aside.

Add the rest of the ingredients to the banana batter and mix them.

Add flour into the batter and mix them using a spatula.

Add the batter into a greased loaf pan, and bake it at 170C for 50 minutes.

Let it rest for 5 minutes before removing it from the pan.

Let it cool completely before cutting it.

Enjoy.

Ingredients: 

250 g Almond meal

30 g honey

5ml  Almond extract

25 g glucose

80 ml water

300 g sugar

Method:

Bring it to boil water and sugar and let it reach 121C.

Add almond meal to a stand mixer, add hot syrup and start mixing on medium speed.

Add glucose, honey and almond extract and continue mixing. Scrape down the sides and the bottom the bowl foe a few times.

Repeat the process until you get a soft and smooth paste.

knead it, roll and wrap it in a plastic wrap and place it in the refrigerator.

Enjoy.

Ingredients:

Sponge Cake:

200g Egg white

200g Sugar

200g Egg yolk

90g Flour

90g Cornstarch

5ml Vanilla extract 

Powdered sugar for dusting

Filling:

15 Egg yolk

1500g mascarpone

350g  Sugar

250 ml Moka Coffee

Marsala wine (Optional)

Coco powder for dusting

Method:

For the sponge cake, whisk the egg white in a stand mixer, add sugar little by little, add vanilla and whisk it until the meringue becomes fluffy. Add egg yolk and whisk for a few more seconds.

Sieve flour and corn starch and add them to the same bowl, and mix with a spatula. Bake the sponge in preheated oven at 180C for 10 minutes. take them out and dust powdered sugar on top and bake for another 5 minutes.

Let them cool completely.

Make Moka and add one or two shots of Marsala liquor to it.

to make the filling beat the egg yolk with sugar until it becomes almost white, fluffy, and doubled in size. Add mascarpone and whisk until they are combined.

Cut out three circles of a 20 cm baking tin, and use the rest of the sponge for individual portions.

soak them with coffee and Marsala mixture, add cream on top and continue until you use all the layers of sponge cake.

Dust with a generous amount of cocoa powder. place it in a fridge overnight.

Enjoy.

Ingredients:

Crepes (Make 17 crepes)

830 ml Whole milk

330 g Flour

260 g Eggs

60 g  Caster sugar

80 g  Butter (For Beurre Noisette)

2 g   Salt

1 tbs Vanille extract

Creme Patissiere or Pastry Cream:

400 ml Whole milk

1  Vanilla bean

50 g Sugar

3  Egg yolks

35 g Flour

3.3 g (2 sheets) Gelatine

30 g Butter

Italian Meringue:

50 g Water

180 g Sugar

90 g Egg whites

1 Juice and zest of a lime

1 tbs Vanille extract

Method:

To make beurre noisette or the hazelnut butter add butter into a saucepan and melt it over medium heat. Stir it as it melts and continues cooking until it becomes golden brown, remove the foam and keep the butter for later. It gives an incredible toasted, nutty flavor to your crepes.

To make the crepes batter, Mix together, four sugar and salt.  Add milk to the dry ingredients little by little and mix them using a whisk. Add vanilla and eggs into the batter and continue mixing.

Last but not least add the beurre noisette, mix it well and pour the batter through a fine sieve.

Heat a lightly oiled frying pan over medium-high heat, pour the batter into the pan and tilt the pan with a circular motion until the batter covers the surface evenly, cook the crepes until they are lightly golden brown. It takes less than a minute, flips it, and cooks for a few more seconds.

To make French creme patisserie, scrape out the seeds of vanilla and infuse the milk with it, grape a small saucepan, add milk and half of the sugar into vanilla, and bring it to a boil.

Meanwhile, soak the gelatine in cold water and set it aside.

Whisk together egg yolks, flour, and the rest of the sugar, temper the mixture with the boiled milk, pour it back into the saucepan, and cook it for about 2 minutes over medium heat whisking constantly.

Squeeze the gelatins and add them to custard along with butter and mix it well. Pour it through a sieve, cover it with plastic wrap and let it cool completely.

To make Italian meringue you need to make the sugar syrup first.

Add sugar and water into a saucepan and bring it to a boil and let it reach 121C.

Meanwhile, add the egg white into a stand mixer and let it run at a low speed. Add lime juice and zest along with Vanille extract when the egg white is light and foamy, and switch the machine to a medium speed.

Do not forget to check the syrup temperature. when it reached 121 degrees immediately take it off from the heat and add the hot syrup into egg white in a thin stream and switch the mixer to high speed. It will be ready when the mixer bowl is cooled down completely.

To assemble the cake, whisk Creme Patesserie for a few seconds and add one-third of Italian meringue to it, pop the first crepe on your board, and put a small ladle of frosting in the middle, spread that out.

it just needs to be a thin layer because the crepes are so thin. Repeat that until you have used all the crepes and frost.

Put it into a refrigerator for half an hour.

Apply a thin layer of meringue around the edges and clean up all around the board, To decorate the cake add some of the meringue in a piping bag and put two dots next to each other around the edges, flatten the end with a teaspoon and add next dots on the flattened parts, continue all the way around.

Transfer a giant amount of the meringue on top of the cake and make little peaks and dollops here and there using a palette knife. Make it exciting and have fun with it.

You can keep it this way or torch it.

Enjoy.

Ingredients

Make 9 rolls

Brioche:

250 g Bread flour

5 g  Instant yeast

10 g  Sugar

2  Whole eggs

4 g  Salt

100 g Butter (very soft)

90 ml Buttermilk

Filling:

120 g   Butter (very soft)

70 g Dark brown sugar

50g  Light brown sugar

2 tbsp Cinnamon powder

1/2 tsp Salt

Glaze:

15 ml Buttermilk

60 g Icing sugar

1/2  vanilla bean

1/4 Salt

To make brioche, mix dry ingredients in a bowl and set it aside.

In a stand mixer, mix buttermilk and eggs at a low speed for a few minutes, add dry ingredients and mix. when the ingredients are well-combined, switch to medium speed and continue mixing for 10 minutes.

Scrape the bottom and the sides of the bowl as you go, it's very important to keep doing it every now and then to have a smooth dough.

Add butter and mix for 15 minutes, don't forget to scrape the sides.

When the dough is completely developed transfer it into a bowl, cover it with plastic wrap, and let it rest in your fridge for 6 hours.

After six hours roll out the dough to reach 35*35 cm. 

For the filling add dark and light brown sugar along with salt and cinnamon in a bowl and mix it well.

First, spread 120g of soft butter all over the dough, and then sprinkle the sugar mixture on top.

Roll in tightly and give it rest for 15 minutes in your fridge, After 15 minutes cut it into 9 pieces and place them in a baking pan lined with parchment paper. 

Cover it with a damp towel and let it rest for 45 minutes at room temperature. After 45 minutes cover the baking pan with foil and bake it in a preheated oven at 170 C for 30 minutes and then remove the foil and bake it for another 10 minutes.

Let it cool for 5 minutes and then add the glaze on top.

Enjoy.