All posts filed under: Desserts

Choux à la Crème: Easy Profiteroles

Most often Chocolate Eclairs,Cream puffs and Profiteroles are a mystery.I’ve often ogled at numerous  miniatures, indulged in  them over and over again and marveled at their creation,with the sole intention attempting to bake them of course. Well then what really forms the base of these dainty and delectable puffs,one may ask? Just recently I mustered the courage to go ahead and de-mystify the making of the Pate Choux and debunked the universal myth that dwelled  on how complicated a chore it may be.This pastry is just about the airiest,lightest and softest one you could sink your teeth into.Making this has been on my mind for a while now and it has been on the “Must bake” list before my teen headed out to University. One afternoon I was driven to reproduce these wonderful Profiteroles which have been adapted from The Joy of Baking.A simple dough consisting of Butter,water, flour and eggs make up this pastry.The sweet versions can be made into Eclairs,Profiteroles and Croquembouche,alternatively a savory version, Gougeres,filled with cheese turn out as delicious. Don’t …

Best Ever Blueberry Mini Cakes

  Fresh berries are a great addition to any baking.These seriously are the best ever mini cakes that you can bake  up anytime.They turn out super moist and delicious as ever. I’ve used some fresh blueberries in this recipe but you may substitute it with some frozen ones if you like.All though do drain out the water from the frozen ones and ensure you sprinkle some flour over the berries.I’ve used a removable bottom cheesecake mold to bake these, else you may even bake them in mini cupcake trays.This is just the perfect light and fluffy mini cake, with a burst of fruity blueberry flavors!Do bookmark this recipe and I’m sure you will make these often! Happy Baking!   Best Ever Blueberry Cupcakes (Makes approx. 6-8) INGREDIENTS: 11/2 cups(190 grams) All Purpose Flour ¾ cup (150 grams) Sugar ½ teaspoon salt 2 teaspoons baking powder 1/3 cup(80 ml) Oil 1/3 cup (80 ml) Milk 1 egg 1 cup frozen or fresh blueberries 1 tablespoon wheat bran (optional) METHOD: Pre-heat the oven to 200C. Line a …

Ramadan Treats:Sticky Date Mini Cakes with Rabri

Have you attempted combining a couple of recipes together? I must admit I’ve turned into quite the experimental junkie of late,turning my kitchen into a food lab of sorts. Almost to the point where I don’t quite follow a particular recipe but happy to tweak it and create a unique new combination all together.This one defies any categorization as I’ve followed the classic Sticky Date Cake recipe (made into smaller individual portions by using a removable bottom cheesecake mold) and instead of the usual Toffee sauce (which is quite decadent in itself) have combined it with a traditional Indian twist.A brilliant pairing of creamy Rabri drizzled over the mini cakes,makes it quite a delightful and an unusual dessert. Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes thick in consistency. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert.However I’ve simplified this process by making this in a microwave.   We …

Fresh Figs And Goat Cheese Crostata

This is a simple and delicious way of enjoying fresh figs. I’ve had the flavors of figs and goats cheese on my mind for a couple of weeks. Until last week when I went right ahead as served this wonderful Crostata as dessert. It turned out a work of pure brilliance. It is somewhere between sweet and savory and you could perhaps serve it as an appetizer as well. The crust is an easy to follow recipe. Once rolled out go right ahead and layer it with the sliced fresh figs, followed by the crumbled goat cheese and drizzled with honey. I served this warm, dusted with some confectioners sugar and crème fraiche.It was absolutely delightful. Enjoy! Pastry recipe adapted Giada De Laurentis Ingredients-Pastry 1 1/2 cups all-purpose flour 1/4 cup sugar Zest of one lemon 1/2 teaspoon salt 10 Tablespoons unsalted butter, cold and cut into 1/2 inch pieces 3 Tablespoons ice water Directions-Pastry Combine flour, sugar, zest, and salt in a food processor and process briefly to blend. Add butter and pulse till …

Indulge your Senses: Tuscan Grape Cake with lemon Drizzle

 A couple of weeks ago, I had devoured the most delectable and moist Vineyard cake at Baker & Spice. The flavors of this fabulous cake lingered on for quite some time. I loved this cake as it was not overly sweet, and had just the right hint of olive oil. Today is my husband Jd’s birthday and I knew this cake would just be  perfect to celebrate with. Now while he loves the traditional chocolate cake, I was in a ,”want to bake a tea cake” frame of mind and the Tuscan Grape cake seemed to be the one to make. I’ve never really baked with grapes before, and I had been browsing for recipes,in trying to recollect the flavors and ingredients that went into the one I had eaten. Traditionally most recipes call for red grapes, all though I like the green ones for some tartness and a rustic crunch.The lemon zest adds a burst of flavor and that sure was a key ingredient. I love the fact that the recipe here has very little butter and uses more of …