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Desserts

Dr. Oetker Chocolate Chip Cookie Bowls

Posted on July 24, 2017 in Desserts

These cookie bowls are absolutely perfect for serving mini ice cream sundaes when entertaining!

The bowls are made from a buttery chocolate chip cookie dough that is more delicious than any ice cream cone I’ve ever had – and they are a fantastic way to serve up your favourite ice cream  or any other dessert for that matter. It’s a dessert within a dessert.

The key to perfect cookie bowls is for them to be soft and chewy but still able to stand up to whatever you fill them with. The best part is when you finish all of the ice cream and realize there is still a big, fat, soft, gooey chocolate-chip cookie waiting to be devoured!

The bowls can be baked well in advance and they’ll stay fresh for at least two or three days after baking if they are stored in an airtight container. They can be frozen and defrosted at room temperature.

All you’ll need is some cookie dough, a 12-cup muffin tin, ice cream and endless toppings of your choice.  I prefer colored sprinkles, chocolate chips and chocolate fudge sauce.

Dr. Oetker Chocolate Chip Cookie Bowls
Serves 6
Make your bowl of ice cream even better with these edible chocolate chip cookie bowls!
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Prep Time
30 min
Cook Time
14 min
Total Time
45 min
Prep Time
30 min
Cook Time
14 min
Total Time
45 min
514 calories
66 g
89 g
25 g
7 g
15 g
137 g
184 g
29 g
1 g
9 g
Nutrition Facts
Serving Size
137g
Servings
6
Amount Per Serving
Calories 514
Calories from Fat 222
% Daily Value *
Total Fat 25g
39%
Saturated Fat 15g
73%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 89mg
30%
Sodium 184mg
8%
Total Carbohydrates 66g
22%
Dietary Fiber 3g
10%
Sugars 29g
Protein 7g
Vitamin A
13%
Vitamin C
0%
Calcium
11%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Dr. Oetker Muffin Cases
  2. 100 g Unsalted Butter (3 1/2 oz)
  3. 75 g Caster Sugar (3 oz)
  4. Egg Yolk (x1 medium egg yolk)
  5. 5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
  6. 125 g Plain Flour (4 1/2 oz)
  7. Dr. Oetker Baking Powder Sachet (1 sachet, 5g or 1 tsp)
  8. Dr. Oetker Milk Chocolate Chips (x1 pack 100g)
  9. 200g Vanilla Ice Cream
  10. 140g Dr. Oetker Surprise Inside Cupcake Centres Rich Chocolate (x1 sachet or 140g chocolate sauce)
  11. Dr. Oetker Bright and Bold 4-Cell Sprinkles or sprinkles of your choice
Instructions
  1. Line a large baking tray with baking parchment. Turn 6 x 150ml (1/4pt) pudding basins upside down on a baking tray and place a Muffin Case over each. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Vanilla Extract.
  2. Sift the flour and Baking Powder on top and add half the Chocolate Chips. Mix together to form a slightly firm dough.
  3. Divide the dough into 6 pieces and flatten each piece into a round approx. 8cm (3 ¼ inch diameter). Turn your muffin tray upside-down and fit evenly over the tops of the Muffin Cases so that the dough just hangs over the edges. Chill for 30 minutes.
  4. Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Bake the cookie bowls for 12-14 minutes until firm and lightly golden. Leave to cool on the tins for 10 minutes, then gently remove the biscuit cases. Cool on a wire rack then carefully peel away the Muffin Cases.
  5. Due to the nature of the chocolate chip cookie dough there may be a few holes in the finished bowls. If preferred, use melted Milk Chocolate to patch up any holes. You can also paint melted chocolate round the edges of your cookie bowls and then dip them into sprinkles.
  6. Just before serving, place small scoops of ice cream in each cookie bowl, drizzle with Chocolate Surprise Inside and sprinkle with Bright and Bold 4-cell mix. Your edible cookie bowls are now ready to serve along with the mini cookies. Enjoy!
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calories
514
fat
25g
protein
7g
carbs
66g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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White Chocolate and Raspberry Cheesecake Heart

Posted on June 14, 2017 in Desserts

Are you feeling like creating something truly spectacular to impress your guests? I have just the recipe for you… this mirror glaze white chocolate and raspberry cheesecake is a real showstopper but actually perfectly easy to achieve.

This show-stopping mirror glaze white chocolate cheesecake is bound to really impress. Creamy, smooth, rich and decadent cheesecake worthy of any occasion. 

I have used Silikomarts BATTICUORE heart mould for this cheesecake. It gives the perfect finish to your spectacular cheesecake. I was rather worried about using a silicone mould as I’ve had bad experiences with previous silicone brands previously however I have to say this mould was so easy to use let alone producing a show stopper dessert. 

This cheesecake is an eye-catching no-bake dessert. Make sure the cheesecake has a chance to chill overnight before being glazed.

Mirror glaze is actually very easy to make. You can make up a batch from the recipe below and go for a simple yet elegant covering.

No-bake cheesecakes are one of the easiest desserts in the world, provided you remember the chilling time  which is rather essential in this recipe. The mirror glaze looks very impressive – especially when you first pour it on. Take a look below. 

 

 

White Chocolate and Raspberry Cheesecake Heart
Serves 8
A silly smooth white chocolate cheesecake with a ginger biscuit base and a raspberry layer.
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Prep Time
1 hr
Prep Time
1 hr
856 calories
94 g
111 g
51 g
10 g
29 g
280 g
440 g
75 g
1 g
18 g
Nutrition Facts
Serving Size
280g
Servings
8
Amount Per Serving
Calories 856
Calories from Fat 449
% Daily Value *
Total Fat 51g
78%
Saturated Fat 29g
147%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 111mg
37%
Sodium 440mg
18%
Total Carbohydrates 94g
31%
Dietary Fiber 3g
13%
Sugars 75g
Protein 10g
Vitamin A
22%
Vitamin C
34%
Calcium
30%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the biscuit base
  1. 250g ginger biscuits
  2. 125g softened butter
For the cheesecake
  1. 200g white chocolate
  2. 320g full fat cream cheese
  3. 50g caster sugar
  4. 300g double cream
  5. 1 lemon for juice and zest
  6. 2 gelatine sheets
For the raspberry layer
  1. 250g fresh raspberries
  2. 100g caster sugar
  3. justice of 1 lemon
  4. 4 gelatine sheets
For the mirror glaze
  1. 150g coster sugar
  2. 75g water
  3. 150g glucose
  4. 150g white chocolate chips
  5. 11g (2 1/2 sheets) gelatine
  6. 100g sweetened condensed milk
  7. gel food colouring of your choice (Americolour is my favourite)
For the biscuit
  1. Crumble or blitz the biscuits and combine with the softened butter. Roll the dough out between two sheets of baking paper and then cut out a heart shape a little smaller then the size of the BATTICUORE heart mould base. Let it set in the freezer for 30mins.
For the cheesecake
  1. Melt the gelatine in the lemon juice for 30 seconds in a microwave. Add it to the cream cheese. Mix the sugar and cream cheese with the lemon zest. Whip 200g of the double cream and set the remaining 100g to the side. To make the ganache heat the remanning 100g of double cream in the microwave for a minute and then add the chocolate to the hot cream. Leave to stand for a few minutes before storing so the chocolate and cream are well mixed together. once the gauche has cooled mix its with the cream cheese mixture.
For the raspberry layer
  1. Heat the raspberries, sugar and lemon juice in a pan. Remove from the flame once it comes tot he boil and then add the re-hydrated gelatine. Pour on a large baking tray thats covered in cling film and place in the freezer for 30mins. Remove and cut a heart shape in the middle of the jelly just a bit smaller than the mould. Let it set for 2 hours.
Assembly of the cheesecake
  1. Pour half the cheesecake mixture into the mould. Then insert the raspberry jelly layer and top with the remanning cheesecake mixture. place the heart shaped biscuit on top and gently press down. Place in the freezer for at least 8 hours.
For the glaze
  1. In a small jug place the warm water, sugar and glucose. Bring to the boil and pour over the white chocolate chips. Add the re-hydrated and squeezed gelatine. Mix with a spatula. Add the gel food colouring of your choice and the condensed milk. Mix n a blender to remove any lumps. Remove the cheesecake from the freezer. Remove it from the mould and place it on an upside-down bowl, elevated from the work surface. This will allow the excess glaze to drip off. Glad the cheesecake with the mirror glaze once it reaches 30C (86F). Allow the excess to drip off and place onto a plate.
Notes
  1. This should be made a day ahead due to it having to be in the freezer for up to 8 hours.
  2. You will need a sugar thermometer to test the temperature of the glaze before pouring it.
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calories
856
fat
51g
protein
10g
carbs
94g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Salted Caramel and Chocolate Hazelnut Swiss Roll

Posted on April 12, 2017 in Desserts

This weekend I was kindly invited by The Bentalls Centre to have lunch at ‘Restaurant on 3’ with a guest in Kingston-Upon-Thames. So who better to take than my mum seeing as it was Mother’s Day.

After a couple of hours shopping (our favourite thing to do) we broke for lunch and were welcomed to our table.  The restaurant has been designed to appeal to everyone, modern yet welcoming with a clean and spacious feeling and a child friendly area with plenty of room to play and a TV showing videos. 

There was an array of food on offer, salads, deli sandwiches, pasta and pizza, soups and wonderful hot food including roasts with Yorkshires puddings and fish and chips! 

My favourite section though was the deserts.  Superb pastries and cakes, twists, croissants, Danish pastries along with rocky road, lemon and raspberry cake slice and the most delicious chocolate swiss roll. See below.

 I’ve recreated their beautiful light swiss roll here with a forever baking twist…

My swiss roll creation is a decadent chocolate sponge layered with a light whipped cream filling, salted caramel sauce and crunchy praline. Topped off with a drizzle of bittersweet dark chocolate.

 

Salted Caramel and Chocolate Hazelnut Swiss Roll
Serves 12
Salted caramel swiss roll is a seriously impressive dessert, made with super-light sponge, salted caramel filling with a layer of cream and topped with a fabulous praline.
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Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
305 calories
34 g
126 g
18 g
6 g
8 g
97 g
73 g
29 g
0 g
9 g
Nutrition Facts
Serving Size
97g
Servings
12
Amount Per Serving
Calories 305
Calories from Fat 159
% Daily Value *
Total Fat 18g
28%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 126mg
42%
Sodium 73mg
3%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
10%
Sugars 29g
Protein 6g
Vitamin A
9%
Vitamin C
1%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 large free-range eggs, separated
  2. 125g caster sugar
  3. 50g cocoa powder, sifted
For the praline
  1. 100g blanched hazelnuts
  2. 200g caster sugar
  3. ¼tsp fine sea salt
For the salted caramel filling
  1. 200g dulce de leche
  2. ½tsp sea salt fakes, ground in a pestle and mortar
For the covering and filling
  1. 350ml double cream
  2. 30g dark chocolate
  3. 1tbsp cocoa powder, sifted
Instructions
  1. Heat the oven to 180C. In a large bowl, whisk the egg yolks with the sugar until pale and thick, then gently fold in the cocoa powder. In a separate bowl, whisk the egg whites until stiff. Fold a third of the egg whites into the cocoa mix until combined, then gently fold in the remainder. Pour into the prepared tin, tip the tin to spread the mixture to all sides and level the top. Bake for 20 minutes.
  2. Meanwhile, make the praline: Spread 75g of the nuts over the oiled baking sheet. Put the sugar in a heavy-based pan and heat gently to dissolve. Don’t stir, but keep shaking the pan to ensure the heat is evenly distributed. Turn up the heat and bubble until the sugar is the colour of amber, then carefully pour it on top of the nuts and set aside to cool. Break up the cooled praline, place in a food processor and whizz until fine. Add the salt.
  3. Once it’s ready, leave the sponge to cool in the tin for a few minutes. Lay a clean sheet of baking parchment on the work surface and dust lightly with sifted cocoa powder. Turn the sponge out on to the dusted baking parchment then gently peel of the baking parchment from the top. Leave to cool for a further 5-10 minutes, then roll from shortest end to shortest end, using the new baking parchment to help you. Set aside to cool completely.
  4. For the filling, mix the dulce de leche with the sea salt; set aside. In a separate bowl, whip the cream with the cocoa powder to soft peaks; set aside. Roughly chop the remaining hazelnuts and set aside.
  5. Unroll the sponge then, using a palette knife, spread with a layer of the cream, reserving about half to the cover the outside.
  6. Drizzle over the dulce de leche then sprinkle over 2-3tbsp of the ground praline and half the reserved chopped nuts.
  7. Roll up again using the parchment to help then remove to a serving plate. Using a palette knife, cover the roulade with the remaining cream, then drizzle over the melted chocolate and sprinkle over the remaining chopped hazelnuts and another tbsp of the ground praline.
Notes
  1. You can cover the roulade with the cream up to 24 hours ahead, but add the caramel and praline just before serving. Any leftover praline will keep in a cool spot (not the fridge) in a sealed container for 3 days. It will keep longer if you only add the sea salt before serving.
Adapted from Women and Home
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calories
305
fat
18g
protein
6g
carbs
34g
more
Adapted from Women and Home
Forever Baking . . . http://www.foreverbaking.co.uk/

Apple Pie

Posted on September 25, 2016 in Desserts

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This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.It has the perfect combination of an all-butter flaky crust and tender, toothsome apples. 

Traditional apple pie is the perfect dessert for a special meal. It never fails to please. The trick is to have crisp, golden pastry on the outside and tender, juicy fruit that holds its shape on the inside. 

Homemade apple pie is one of my favourite desserts not only to enjoy, but to make as well. The finished pie always looks and tastes like there is so much prep involved when in reality– there really isn’t! The trickiest part, is peeling and slicing the apples!

The pie filling is surprisingly simple, which I think is best with fruit pies. Some sugar to sweeten it up and enhance the natural flavour of the apples.

This recipe calls for Bramley cooking apples, but the beauty of apples and fall is that you can substitute in your favourite varieties.

To start off you need to make sure you have the correct equipment to make your apple pie.

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Im using Talas baking range. Not only does it help you to produce an amazing and scrummy apple pie but it also looks pretty. 

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Peel and chop up your apples and place in a pan with a little sugar and water. Stir using a Tala wooden spoon until the apples have softened.

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Next sift your flour using Talas flour sifter. These types of sifters are handy due to the fact you only need one hand to sift. Rather than the flour going all over the place this allows you to sift the flour into you bowl without creating unwanted mess. 

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Then add the butter to the flour and rub together using your finger tips until the mixture resembles fine breadcrumbs. Next add the cold water to the flour mixture. Mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and the right consistency for rolling.

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Divide the pastry into two halves. Using your Tala rolling pin gently and evenly roll out  one half of your pastry until its big enough to cover an 20cm pie dish.

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Roll the pastry back on to the rolling pin to allow you to gently place it over your pie dish. This will stop the pastry from breaking.

Trim the edges with a knife using the edge of the plate as your guide.

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Line the pastry with grease proof paper and pour the Tala Baking Beans on top. Pre bake the bottom of the pie for 10 minutes. 

Remove the pie from the oven and carefully remove the Tala Baking Beans.

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Cover the pastry with the stewed apples and sprinkle with sugar to taste.

Roll out the other half of the pastry and roll back onto the Tala rolling pin. This will help you to place on top of the pie.  Moisten the edge of the bottom layer of pastry and place the second piece on top. 

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Make a cross the in the centre of the pie with a sharpe knife and place the Tala Pie Bird in the pie. Flute the edges with a pinching action using your fingers and thumb.

Prick the surface of the pastry lightly before placing the pie in the oven. 

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Cook for 20-30 minutes. Slide on to a serving plate, dust with icing sugar and serve.

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Homemade Apple Pie
Serves 6
This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.It has the perfect combination of an all-butter flaky crust and tender, toothsome apples.
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Prep Time
30 min
Prep Time
30 min
401 calories
53 g
50 g
20 g
5 g
12 g
188 g
5 g
17 g
1 g
6 g
Nutrition Facts
Serving Size
188g
Servings
6
Amount Per Serving
Calories 401
Calories from Fat 171
% Daily Value *
Total Fat 20g
30%
Saturated Fat 12g
60%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 50mg
17%
Sodium 5mg
0%
Total Carbohydrates 53g
18%
Dietary Fiber 4g
15%
Sugars 17g
Protein 5g
Vitamin A
13%
Vitamin C
9%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the pastry
  2. 255g plain flour
  3. 140g butter
  4. 6 tsp cold water
  5. For the filling
  6. 3 large Bramley cooking apples, chopped, stewed and cooled
  7. sugar, to taste
  8. icing sugar , to serve
Instructions
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Sieve the flour into a bowl using a tala flour sifter.
  3. Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
  4. Add the cold water to the flour mixture. Mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and the right consistency for rolling.
  5. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide. Line the pastry with grease proof paper and pour the Tala Baking Beans on top. Pre bake the bottom of the pie for 10 minutes.
  6. Remove the pie from the oven and carefully remove the Tala Baking Beans.
  7. Cover the pastry with the stewed apples and sprinkle with sugar to taste.
  8. Roll out the other half of the pastry and roll back onto the Tala rolling pin. This will help you to place on top of the pie. Moisten the edge of the bottom layer of pastry and place the second piece on top.
  9. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Make a cross the in the centre of the pie with a sharpe knife and place the Tala Pie Bird in the pie.
  10. Flute the edges with a pinching action using your fingers and thumb.
  11. Prick the surface of the pastry lightly before placing the pie in the oven.
  12. Cook for 20-30 minutes.
  13. When the pie is cooked it should move slightly on the plate when gently shaken.
  14. Slide on to a serving plate, dust with icing sugar and serve.
Notes
  1. A pie bird is a tool, usually made of ceramic and shaped like a bird, that aids in venting steam from your double-crusted pie effectively preventing boil overs from juicy fillings and helping you attain a nice, crisp crust. They are also sometimes referred to as pie vents, pie chimneys, pie whistles and pie funnels. My cute pie bird is from Debenhams. The ceramic pie bird is the perfect kitchen utensil for working with pastry and pies. The pie bird supports the pastry roof guaranteeing it does not sag in the middle.
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calories
401
fat
20g
protein
5g
carbs
53g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Luxury Chocolate Eclairs

Posted on September 21, 2016 in Desserts

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These Chocolate Éclairs are simply the perfect treat. They’re indulgent and sheer luxury in your mouth.

Éclairs are very easy to make too, don’t be put off by the choux pastry. Making éclairs might sound fiddly but each component is rather straightforward.

The most important trick for getting the best Eclairs is to never attempt to open the oven while they are baking. I have made this mistake so many times and was always devastated that I wasn’t patient enough to wait until they have baked all the way through. As soon as you open the oven, the Eclairs will immediately shrink and stay completely flat. If you are unsure whether they are baked, shine a light in the oven and see how dark brown they are. Eclairs should have a golden brown colour and that does take at least 30 minutes.

These Éclairs have been entered into Renshaw’s Blogger Challenge so if you think they are worth a vote please follow the link! Thank you 🙂 

 https://www.renshawbaking.com/gb/renshawbakeoff/blogger-challenge

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These sinfully delicious Chocolate Éclairs with Vanilla Bean Cream, a Chocolate Shard  and sweet raspberry are sure to win the heart of any chocolate lover.

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Luxury Chocolate Eclairs
Serves 12
These sinfully delicious Chocolate Éclairs with Vanilla Bean Cream, a Chocolate Shard and sweet raspberry are sure to win the heart of any chocolate lover.
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Cook Time
25 min
Cook Time
25 min
160 calories
12 g
59 g
12 g
2 g
7 g
46 g
18 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
46g
Servings
12
Amount Per Serving
Calories 160
Calories from Fat 103
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 59mg
20%
Sodium 18mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
3%
Sugars 6g
Protein 2g
Vitamin A
7%
Vitamin C
1%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the choux pastry
  1. 65g plain flour
  2. 50g unsalted butter, diced
  3. 2 free range eggs beaten
For the filling
  1. 200ml whipping cream
  2. 5 tsp icing sugar
  3. 1 tsp vanilla extract
For the topping
  1. 100g chocolate, chopped
  2. 12 raspberries
Instructions
  1. Preheat the oven to 200C. Grease a baking tray with butter.
  2. Sift the flour onto a sheet of greaseproof paper.
  3. Put 120ml water into a pan with the butter and heat gently until the butter has melted.
  4. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough.
  5. Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough. Tip the dough into a large mixing bowl and leave to cool until tepid.
  6. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition.
  7. Spoon the pastry into a piping bag fitted with a nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray.
  8. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes.
  9. Then, without opening the door, reduce the oven temperature to 170C and bake for 10 minutes, or until golden-brown and crisp.
  10. Remove the tray from the oven. Whip the cream with the sugar and vanilla extract in a bowl until stiff. Put into a piping bag fitted with a star piping nozzle. Slowly pipe the whipped cream on top the the eclair in a circular motion.
  11. To make the chocolate topping melt the chocolate in the microwave
  12. using 30 second intervals. Once all the chocolate is melted smooth it on greaseproof paper and put to the side. Just before the chocolate is about to set using shape knife cut triangular shapes using a ruler. Now place the chocolate into the fridge to fully set.
  13. Place your chocolate pieces on top of your piped cream and add a raspberry too. I used a little gold dust to give the eclairs a touch of finesse.
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calories
160
fat
12g
protein
2g
carbs
12g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Raspberry and Custard Eclairs

Posted on October 1, 2015 in Desserts

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Eclairs might just be my most favorite baked treat ever! I think it’s because when you take a giant bite, all the flavours get squished together and taste a-mazing!

They might take a little more planning than say, making a chocolate chip cookie, but the end results are worth it.

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Choux pastry isn’t that hard to make but you have to watch it carefully as it bakes. Getting that hollow middle will depend on baking them long enough so that they dry out and become crispy on the outside but still remain soft on the inside. 

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The way choux pastry works is that the moisture in the batter evaporates during the baking process and forces the pastry outwards, resulting in an expanded pastry stick with a hollow centre. You need to slice these down the side with a sharp knife as soon as they come out of the oven or else the remaining steam will be trapped and cause the pastry to go soggy.

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You can actually fill these with any cream or custard you wish. The éclairs can be made a day ahead and stored (without filling) in a covered container. To crisp the éclair shell if they feel slightly damp, pop them in a 350 degree oven for about 5 minutes. Cool to room temperature again before filling. Store in the refrigerator once they’re filled.  They will get soggy if stored overnight so serve them the same day.

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While these should traditionally be filled with whipped cream, my love of custard overcame tradition. 

These raspberry and custard eclairs are the perfect accompaniment to a cup of tea.

 

Raspberry and Custard Eclairs
Serves 12
Light as a feather choux pastry, smooth creamy vanilla creme patissiere, followed by hints of raspberries to round up the whole experience.
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Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
273 calories
30 g
147 g
15 g
5 g
9 g
134 g
92 g
20 g
0 g
6 g
Nutrition Facts
Serving Size
134g
Servings
12
Amount Per Serving
Calories 273
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 147mg
49%
Sodium 92mg
4%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
6%
Sugars 20g
Protein 5g
Vitamin A
12%
Vitamin C
8%
Calcium
7%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100 g Strong White Flour
  2. 180 ml Water
  3. 1/4 tsp Salt
  4. 75 g Unsalted Butter
  5. 3 Eggs
  6. 330 ml Milk
  7. 1 tsp Vanilla Paste
  8. 4 Large Egg Yolks
  9. 70 g Caster Sugar
  10. 2 1/2 tbsp Corn Flour
  11. 200 ml Double Cream
  12. 200 g Raspberries
  13. 150 g Icing Sugar
  14. 50 ml Double Cream
Instructions
  1. Start by making the choux pastry. Put the butter, salt and water in a saucepan over a medium heat. While the water is heating up sift the flour onto a large square of parchment paper. Once the water is boiling, and the butter is melted, pour the flour into the saucepan from the parchment paper.
  2. Stir the water and flour together over the heat with a wooden spoon until it comes together as a thick paste, then turn the heat down to low and continue vigorously stirring the paste for a further 2-3 minutes (this helps the flour cook).
  3. Put the dough into a large mixing bowl, and lay some cling film directly onto the flour paste and leave to cool down for at least an hour.
  4. While the choux is cooling, make the custard. Put the milk and vanilla paste in a saucepan over a medium heat. While the milk is heating up, whisk the egg yolks, sugar and cornflour together in a heatproof bowl with a hand whisk until they are smooth and creamy.Once the milk is steaming, but not yet boiling, whisk the milk into the egg yolk mixture in the bowl until it is fully incorporated. Pour the custard back into the saucepan and continue to heat, constantly mixing with a silicone spatula until it thickens up.
  5. Pour the thickened custard into a clean bowl, cover with cling film and put in the fridge to cool.
  6. Once the choux paste has cooled down to room temperature, scrape it out into a stand mixer, fitted with a paddle. Set the mixer on full speed and break down the set paste (it will break up into lots of rubbery bits). With the mixer still on full speed, break 2 of the eggs in one by one, waiting for each egg to be fully incorporated before you put in the next.
  7. Beat the third egg in a bowl and add half of this to the mixer. Continue beating until it is combined, then turn the mixer off and scoop some out with the spatula; if there is enough egg, the mixture will fall off the spatula, leaving a V shaped bit of mix behind. If the mixture doesn’t fall, or leaves a really shallow V, beat the rest of the egg into the mixture. Scoop the choux pastry out of the mixer bowl and load into a large piping bag fitted with a 15mm round nozzle.
  8. Cut 2 sheets of baking parchment and line your baking trays. Pipe neat lines of choux about 10-12cm long. Dab a little water on any peaks of choux to round them off and stop them burning in the oven.
  9. Put in the oven for 15 minutes, then open the oven door to allow some steam to escape, turn the oven down to 180C close the door and cook for another 20 minutes.
  10. Once the choux have cooked, take out of the oven, and as soon as they are cool enough to handle, cut each one in half using a long serrated knife (a bread knife is perfect). Lay the cut halves of choux on a cooling rack to fully dry out.
  11. Take the custard out of the fridge and mix up with a spatula. In a separate bowl, whisk the cream until it forms firm peaks, and a couple of spoonfuls at a time fold into the custard mixture. Once the cream and custard are combined, load into a piping bag fitted with a large star shaped nozzle. Pipe the custard onto the bottom layer of each éclair using a spiral motion, then press 3 or 4 raspberries into this. Gently lay the top of each éclair on to the custard.
  12. To make the raspberry glaze push 50g of raspberries through a sieve into a bowl using a spoon to mush them up and force them through. Add the icing sugar to the raspberry puree and mix thoroughly. Pour in the cream and whisk until the glaze thickens up. Load the glaze into a piping bag and pipe on top of the éclairs.
Adapted from Scoff
beta
calories
273
fat
15g
protein
5g
carbs
30g
more
Adapted from Scoff
Forever Baking . . . http://www.foreverbaking.co.uk/
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