Sunday’ Baking

Dessert, FruitCake, HomeBaked

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By no means am I a pastry chef guys just have days I like to bake . Anyway my attempt at making Pineapple Upside Down Cake

 

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Kürtőskalács

Dessert, Hungarian Dessert

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I took a birthday trip to birthday November of 2016 and one of the food I tried whilst being there was Kürtőskalács .

According to Wikipedia it is is a spit cake specific to Hungarian-speaking regions in Romania, more predominantly the Székely land made from sweet, yeast dough . The way in which is made is through the raised dough which get  strip is spun and then wrapped around a truncated cone shaped baked into split I guess and oh rolled in granulated sugar .

Once that is done it is  roasted over charcoal whilst it getting basted with melted butter, until its surface cooks to a golden-brown color. During the baking process the sugar stuck on the kürtőskalács is caramelized in a way and forms a shiny , crispy crust . And the surface of the cake can then be topped with additional ingredients such as ground powdered cinnamon or walnut.

 

Glacage Mabre

ChocolateCake, DarkChocolate, Dessert, FrenchDessert, HomeBaked

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Glacage Mabre Choco-Noisette ( Marbled Chocolate – Hazelnuts)   Look below for the link to the ingredients needed and how to go about making a Glacage Mabre Choco-Noisette

http://www.vahine.fr/recettes/gateaux-et-cakes/marbre-chocolat-noisette

 

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Glacage Mabre Chocolat

Homemade Rocher fondant cake

DarkChocolate, Dessert, FrenchDessert, HomeBaked

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The beginning of the Rocher Fondant

 

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Middle of the Fondant

 

FB_IMG_1465946994334  Rocher fondant finish work 

What you will need for the Rocher Fondant are as follow: 100 chocolate pastry blac 100 g of butter of course ,2 egg follow by 50g sugar alongside 30 g of flours and 4 Ferrero Rocher.  

Preparation for the Rocher Fondant will consist of the following steps to be taken: Preheat oven to 200 ° c. In a very low heat saucepan, you need to melt the chocolate and butter, then remove off the heat. In a bowl, mix the eggs with sugar and flour. Stir this mixture to the chocolate, mixing well to obtain a smooth paste. Butter 4 ramekins and pour this preparation.Ferrero place a rock in the center of each ramekin (if it exceeds, well cover paste) Bake for about 10 minutes. Let cool 10 minutes and serve while still warm.

 

 

 

 

Charlotte aux Poire

Dessert, FrenchDessert, FruitCake, HomeBaked

Greetings my earthly humans if you are interested in learning how to make Charlotte Aux Poire at home to save you some money here is what you will need :

• 24 ladyfingers
• 6 pear halves in syrup
• 4 egg yolks
• 120g caster sugar
• 25 ml milk
• 25 cl whole cream
• 4 sheets of gelatine
• 3 tbsp. tablespoons water spirits of pears or cherry brandy

As for the preparation what goes down is to make a Charlotte aux Poire is the following steps :

1 Put the gelatine to soften in a bowl of cold water.
2 In a saucepan, bring the milk to a boil.In a bowl, whisk the egg yolks with the sugar until the mixture whitens. Stir the hot milk, whisking. Pour into the pan.Let thicken over low heat stirring constantly and without boiling. Off the heat, melt the drained gelatine. Let cool.
3 Whip the very cold liquid cream into whipped cream (unsweetened).
4 Drain the pears, reserving 10 cl syrup in a bowl. Scent water brandy or kirsch.Cut the pears into small cubes.Incorporate them and whipped cream cooled but still liquid.
5 Dip the sponge fingers one by one in the alcoholic syrup. Line the bottom and sides of a charlotte mold. Fill it with the preparation. Shoot and refrigerate 6 hours (or overnight). Turn out before serving and possibly decorate with red berries.

The end result should look something like this look below

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FRENCH HOMEMADE CAKES

Dessert, FrenchDessert, HomeBaked

Charlotte Fraise Poire – Translation: Pear and Strawberry cake.

What you will to make this Charlotte Fraise Poire are the following:

Ingredients

• 4 pears
• 200 g sugar
• 1 vanilla pod
• the juice 1 lemon
• 4 sheets of gelatin (8 g)
• 400 g cream
• 1 tsp. tablespoons of alcohol pear
• 24 spoon the cookie
• 200 g strawberries
• 1 bunch mint leaves
• sugar.

 

Preparation progress of  a Charlotte Fraise Poire is as follow:

Boil whole 2 minutes in a pot 75 ounces of water with the sugar, the juice of lemon and vanilla.
2 Peel the pears, cut them in half, remove seeds and cook in syrup 10 min slight tremor. Then let them cool in the syrup. Put the gelatine to soften in cold water.
Drain the pears and cut them into puree in a blender. Pour into a saucepan and leave to thicken on low heat for 5 minutes, remove from heat and blend in the softened gelatine and let cool, stirring often.
3 Place the pan on a serving dish. Cut into two biscuits and dip them quickly in 10 cl syrup mixed with 1 tablespoon of alcohol. Store them as and on the periphery of the mold and the bottom, rounded side facing out.
4 Mount the cream and fold gently into mashed pears. Fill the mold and place this mixture 4:00 cool.
5 Wash quickly strawberries, cut them into thin rondelles.Au serve, unmold the charlotte, sprinkle with icing sugar and decorate with strawberries and Mint

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Tarte Apricot if you interested in learning how to make this I have attached a look of Mary Berry’s Apricot frangipane tart recipe which you can click below

http://www.telegraph.co.uk/foodanddrink/recipes/11447572/Mary-Berrys-apricot-frangipane-tart-recipe.html