Summer Choux Time

Who can resist a mouth watering Choux bun, profiteroles and or eclairs as the ultimate treat. Forget about calories, just enjoy the wonderful sensations coming from your mouth.

Apparently in ‘The Mail on Sunday’ ‘You’ magazine, eclairs are the new bakery fad. And if The Savoy hotel, in London, are serving them and creating a stir, it must be true.

So I’m jumping on the band wagon…!

Here are my lemon iced choux pastry delights, brilliant for any occasion.

Lemon iced Choux
Lemon iced Choux

Mellow Cupcakes

It’s Sunday, my day off but I’m getting all itchy from not baking and creating something yummy in my kitchen.

So with a little help from my daughter, we baked these luscious mellow cupcakes!

Mellow cupcakes
Mellow cupcakes

Melt in the mouth cake

I’m not going to give away all of my recipes but I wanted to share this as I just found it on one of a popular recipes sites and I’ve adapted it.

This light melt in the mouth lemon & blueberry cake is gorgeous for long & lazy bank holidays. Giving you a summer time feeling. 

This is the first time I’ve made this cake and I will be making it again. 

Ingredients 

125g cooking marg

100g caster sugar + 5 tbsp

1/4 tsp salt

1 tsp vanilla ext

2 eggs

200g plain flour

1 tsp baking powder

80ml milk

200g blueberry

2 lemons (zest only)
Method

Pre heat oven to 180 degree C (160•C for fan oven) Grease & line 2lb loaf tin

Cream marg & caster sugar until light & creamy

Add salt ,vanilla & lemon zest & combine well

  
Separate eggs & reserve the whites. Add yolks to mixture & beat well

Combine 200g of flour & baking powder in a separated bowl

Adding alternatively, with milk & flour to butter mixture.

Wash blueberries & coat with flour then add to mixture. 

  
In a separate bowl, whisk egg whites until soft peaks form, then add 4 tbsp of sugar (1tbsp at a time) until stiff peaks form.

  
Fold egg white into mixture & pour into prepared tin. Sprinkle 1 tbsp of sugar on top before putting in oven.

  
Bake for 30-40mins or until cake test is done. 

  

Chocolate heaven recipe

Here’s my recipe for my chocolate heaven fudge cake.


For the sponge – 

283g baking marg

283g caster sugar

283g S.R flour

5 eggs

100g cocoa powder

3-4 tbsp milk


For the icing – 

250ml whipping cream

3 tbsp golden syrup

350g good dark chocolate (broken up into small pieces)

1 tsp vanilla extract

75g chilled butter (cut into cubes)


Method – pre heat oven 180 degree C (fan oven 160)

1 – cream butter & sugar together.

2 – beating eggs (one at a time) 

3 – add flour & cocoa (a bit at a time) add milk at end til it slowly drops of spoon/beater


Pour into greased and lined 3x 6″ tins. Bake for 30-40 mins

Allow to cool on a wire rack before filling and icing.


Icing –

1- put cream & golden syrup in a medium saucepan and bring to the boil.

2- put chocolate in a large heatproof bowl. As soon as the cream mix has come to the boil, pour immediately over chocolate and set aside for 1 min

3- using a small whisk, place in the middle of bowl and stir with very small motions until it starts to look thick and glossy. Don’t be tempted to stir to quick or large motions because it’ll make it dull and grainy. It will also add too much air which won’t make the icing keep as long. Once cream and chocolate are fully combined add vanilla and butter. 

4- mix until well combined. Again don’t beat or too much air will be added.

5- set aside until it is firm.


Once cake is completely cool and icing firm

Fill cake with the chocolate icing and crumb coat. 

Chill in fridge for 30mins before second coat of icing. Smooth out with pallet knife. Top with chocolate shavings and truffles.


I hope you enjoy x

  

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