Ferrero Rocher and Nutella Cheesecake Cake

Posted on September 26, 2016 in Cakes
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This one is for all lovers of Nutella and Ferrero Rocher!! If you’re looking a way to really impress your guests, this cake is the perfect way to go. It doesn’t just look delicious but it also taste delicious! 

This Ferrero Rocher and Nutella Cake is as decadent as the name implies. This could be my favourite creation of all time!

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I know, I know I say that about everything, but honestly I have not tasted such an amazing combination of the greatest recipes in a very long time!

I’m absolutely addicted to Ferrero Rocher chocolates.  They’re heavenly and I cannot seem to get enough of them. Perhaps that was my biggest motivation to create an entire cake recipe, based on Ferrero Rocher chocolates.

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The secret cheesecake layer inside is so creamy, so delicious, and unbelievable. The recipe for the cheesecake is delicious as you have the yummy creamy Nutella flavour with Ferrero Rocher dotted throughout the mixture giving texture and even more flavour!

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This special “cheesecake cake” is made with irresistible moist and tender chocolate cake layers enveloping a heavenly Nutella and  Ferrero Rocher Cheesecake layer with a mousse-like texture.

First of all you need to trim your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller.

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Take a cake board and place your first cooled chocolate cake on using Tala’s cake lifter.

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Spread a layer of Nutella buttercream over the cake with a Tala pallet knife. Next remove your cheese cake from the tin being very carful as it will still be slightly wobbly and place of top of your cake layer. Next add your second cake layer on top of the cheesecake and gently press down. Take your Tala spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set. 

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Once the crumb coat has set you can put the remaining buttercream (except six tablespoons which should be put to the side) on the cake. Using one of Talas patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design. Take your chopped hazelnuts and press along the bottom of the cake. 

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Now you need to heat the double cream in the microwave for one minute, then add the chopped chocolate and stir until you have a smooth chocolate ganache. Pour the chocolate ganache on top off the cake and allow it to drizzle down the sides.

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Use the Nutella buttercream you put to the side to pipe swirls.

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You can use the Pink Queen icing bag set, the Icing bag set or the dual icing bag set depending of the the type of swirl you want. 

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Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl. 

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Ferrero Rocher and Nutella Cheesecake Cake
Serves 16
This one is for all lovers of Nutella and Ferrero Rocher!! If you’re looking a way to really impress your guests, this cake is the perfect way to go. It doesn’t just look delicious but it also taste delicious! The secret cheesecake layer gives the perfect texture between the light chocolate cakes.
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Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
1158 calories
109 g
239 g
76 g
11 g
47 g
270 g
516 g
82 g
1 g
24 g
Nutrition Facts
Serving Size
270g
Servings
16
Amount Per Serving
Calories 1158
Calories from Fat 676
% Daily Value *
Total Fat 76g
118%
Saturated Fat 47g
237%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 18g
Cholesterol 239mg
80%
Sodium 516mg
21%
Total Carbohydrates 109g
36%
Dietary Fiber 4g
15%
Sugars 82g
Protein 11g
Vitamin A
35%
Vitamin C
1%
Calcium
24%
Iron
24%
* 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 cheesecake
  1. 2x 280g Full-Fat Philadelphia Cream Cheese
  2. 300g Nutella
  3. 100g Icing Sugar
  4. 1tsp Vanilla Bean Extract
  5. 300ml Double Cream
  6. 12 Ferrero Rocher, Chopped up
Decoration
  1. 7 Ferrero Rocher
  2. 50g Finely Chopped Hazelnuts
  3. 100g Dark Chocolate, melted
  4. 150ml Double cream
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self rating flour
  5. 1 tsp baking powder
  6. 2 tbsp milk
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self rating flour
  5. 1 tsp baking powder
  6. 2 tbsp milk
Nutella Buttercream
  1. 300g unsalted butter, softened
  2. 600g icing icing sugar, sifted
  3. 2 tsp vanilla extract
  4. 400g Nutella or other chocolate hazelnut spread
  5. 3-4 tbsp milk
Instructions
  1. With an electric stand mixer with the whisk attachment whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella until smooth. Then pour in the double cream and whisk on a medium level until its thick and holds itself completely! You will know when its done as it it won’t thicken any more.
  2. Fold through the chopped up Ferrero Rocher and spread the mixture evenly in a tin. Chill in the fridge for at least 5-6 hours, but preferably overnight.
  3. Heat oven to 190C. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  5. In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
  6. Add the icing sugar and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 5-7 minutes or until creamy and fluffy. Make sure you scrape down the sides of the mixer halfway through to ensure even mixing.
  7. Now add the Nutella and cream and beat until combined.
  8. First of all you need to trip your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller. Take a cake board and place your first cooled chocolate cake on using Tala’s cake lifter. Spread a layer of Nutella buttercream over the cake with a Tala pallet knife. Next remove your cheese cake from the tin being very carful as it will still be slightly wobbly and place of top of your cake layer. Next add your second cake layer on top of the cheesecake and gently press down. Take your Tala spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set.
  9. Once the crumb coat has set you can put the remaining buttercream (except six tablespoons which should be put to the side) on the cake. Using one of the patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design.
  10. Now you need to heat the double cream in the microwave for one minute. then add the chopped chocolate and stir until you have a smooth chocolate ganache. Pour the chocolate ganache on top off the cake and allow it to drizzle down the sides. Use the Nutella buttercream you put to the side to pipe swirls. You can use the Pink Queen icing bag set, The Icing bag set or the dual icing bag set depending of the the type of swirl you want.
  11. Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl.
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calories
1158
fat
76g
protein
11g
carbs
109g
more
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/

Fondant Cupcakes

Posted on September 24, 2016 in Cupcakes
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Fondant icing is a flexible icing with dough like consistency, which turns your cake into an absolute stunner. For similar reasons that cakes are often covered in fondant the same can be done to cupcakes to add a clean and elegant look to these miniature confections.

Fondant is so mysterious. Its beautifully smooth appearance makes for gorgeous decorative techniques for both cakes and cupcakes. You can use your artistic instinct to sculpt out a gorgeous, embellished cupcakes with fondant icing. 

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Fondant is a thick sugar paste, generally used as a decorative topping for cakes, cupcakes, and other desserts. Fondant can be bought ready-to-use or made from scratch, and is rolled out, cut, and shaped. Usually the fondant is fixed to the cupcakes or cakes with a simple buttercream icing. 

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Make your vanilla cupcake batter and fill the the Tala Cupcake cases 1/3 full. Bake and cool before you start to decorate.

To decorate your cupcakes dust your work table with powdered sugar to ensure the fondant does not stick to it. Place your fondant on the table and use Tala’s rolling pin to roll it out. Using the3″ round circle cutter from the Tala tin cutter range, punch out a circle from the fondant.

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A 3″ circle is usually the perfect size to cover a regular-sized cupcake, but it can differ if your cupcakes were made fuller or you added quite a bit of icing. If this is the case, use a larger size cutter to ensure there is enough surface space to cover the entire cupcake. On the other hand, if your cupcake is smaller, use a smaller size and note that less fondant will drape and your surface will be practically flat.

Place the round fondant in the palm of your hand. Begin to press the fondant to the icing of the cupcake to adhere it.

Use your fingers, smooth out the fondant around the entire surface of the cupcake. Ensure the fondant covers the perimeter of the cupcake evenly.

Proceed with decorating your cupcakes with additional embellishments, patterns and floral accents. To do this you can use Tala crimpers,  Tala’s Fondant Embossing Set aswell as Tala’s modelling tool set to create some pretty roses. 

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Crimping technique is a very well known art of cake decorating. Crimping technique is used on fondant and involves the use of special Tala crimper tools. The crimpers look like small thongs with patterned edges. They are used to imprint puffed up patterns on cakes.

To use a Tala crimper, you will first need to adjust the rubber band on the tool so that it is at the correct width. 

Next, with the ‘arms’ of the crimpers still open, insert it halfway through into your fondant. It is very important to remember at this point in time to not insert the tool all the way to the bottom of your fondant because when you pinch your fondant, you will tear the fondant and your cupcake underneath the fondant will then become visible, spoiling your entire cake decoration. 

Once you have inserted the crimper halfway into the fondant, gently press the ‘arms’ of the crimpers together. This will give you a pretty puffed pattern on the fondant.

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To make the fondant roses place a few drops of gel food colouring or use a toothpick and take out a single amount of gel paste on your fondant and work it in. Knead really well until all the colouring is distributed evenly. It does take a while so be patient.

Keep adding colouring until you have your desired colour. You want each piece to have the size of a marble.

Break off 4 or 5 small pieces of fondant and roll them into tiny balls or cut out using a petal cutter. These will be the petals of the rose. Break off 1 more small piece, roll it into a longer shape, just twice the length, so it looks a little like a cone shape.

Now use your thumb and smooth each of these shapes, until they’re quite thin. Use  the ball tool from the Tala tool set, gently glide around the edges of the circle to thin them.

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Take your cone shape and gently add the first petal. The second petal goes half way inside the first one, roll it around. The third one goes half way the second one, and roll it around again.

Until you have them all evenly spaced around. Now shape the petals, pull them back a little bit, giving them little pinches here and there on the edges to make them look more natural.

The bottom you can just cut off and there you have it. Place it on a board to let it dry. 

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Fondant cupcakes
Serves 12
These Vanilla Bean Cupcakes decorated with fondant are not only pretty, they are delicious.
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
383 calories
56 g
72 g
16 g
4 g
10 g
99 g
20 g
38 g
1 g
5 g
Nutrition Facts
Serving Size
99g
Servings
12
Amount Per Serving
Calories 383
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 72mg
24%
Sodium 20mg
1%
Total Carbohydrates 56g
19%
Dietary Fiber 1g
2%
Sugars 38g
Protein 4g
Vitamin A
11%
Vitamin C
0%
Calcium
3%
Iron
2%
* 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. 110g unsalted butter (at room temperature)
  2. 225g caster sugar
  3. 2 large eggs
  4. 150g self-raising flour, sifted
  5. 125g plain flour, sifted
  6. 120ml semi-skimmed milk (at room temperature)
  7. 1 teaspoon of good quality vanilla extract
  8. 115g unsalted butter, at room temperature
  9. 1 tsp pure vanilla extract
  10. 225g icing sugar
Instructions
  1. Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases. In a freestanding mixer with a paddle attachment cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes.
  2. Combine the two flours in a separate bowl.
  3. Put the milk, eggs and vanilla extract in a jug and gently whisk.
  4. Add one third of the combined flour to the butter creamed mixture and beat well, then pour in one third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added.
  5. Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.
  6. Bake in the oven for about 20 minuets. Remove from the over and allow the cupcakes to cool in the tin for 10 minutes before you move to a wire rack to cool completely.
  7. While the cupcakes are cooling you can make your buttercream. Put the butter and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  8. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little milk.
  9. Once your cupcakes are completely cool you can start to ice your cupcakes.
  10. Use the spatula to ice a layer of buttercream over the cupcakes. Make sure to not spread them too thick, as they can spill out and over your cupcakes when covering them with fondant.
  11. Try to make the icing as smooth as possible to avoid any visible lumps later.
  12. Dust your work table with powdered sugar to ensure the fondant does not stick to it. Place your fondant on the table and use the fondant rolling pin to roll it out. Using the 3" round circle cutter, punch out a circle from the fondant
  13. A 3" circle is usually the perfect size to cover a regular-sized cupcake, but it can differ if your cupcakes were made fuller or you added quite a bit of icing. If this is the case, use a larger size cutter to ensure there is enough surface space to cover the entire cupcake. On the other hand, if your cupcake is smaller, use a smaller size and note that less fondant will drape and your surface will be practically flat.
  14. Place the round fondant in the palm of your hand. Begin to press the fondant to the icing of the cupcake to adhere it.
  15. Use your fingers, smooth out the fondant around the entire surface of the cupcake. Ensure the fondant covers the perimeter of the cupcake evenly.
  16. Proceed with decorating your cupcakes with additional embellishments, patterns and floral accents. To do this you can use Tala crimpers and Tala's Fondant Embossing Set.
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calories
383
fat
16g
protein
4g
carbs
56g
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/

Blueberry Muffins with White Chocolate Ganache

Posted on August 18, 2016 in Cupcakes
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OLYMPUS DIGITAL CAMERABig, bakery style Blueberry Muffins topped with a smooth white chocolate ganache, blueberry compote, white chocolate shards and sugared blueberries. 

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Bursting with fresh blueberries with a sugar crust, these really are the best blueberry muffins.

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The texture of the muffin is delicate, but it’s not as light as a cupcake, so perfect for a breakfast treat. The taste is rich, moist and fruity.  It truly is the perfect blueberry muffin.

Blueberry Muffins with White Chocolate Ganache
Serves 8
Big bakery style blueberry muffins, topped with a smooth white chocolate ganache, blueberry compot, white chocolate shards and sugared blueberries.
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Cook Time
30 min
Total Time
40 min
Cook Time
30 min
Total Time
40 min
386 calories
37 g
96 g
25 g
5 g
15 g
104 g
49 g
25 g
0 g
8 g
Nutrition Facts
Serving Size
104g
Servings
8
Amount Per Serving
Calories 386
Calories from Fat 219
% Daily Value *
Total Fat 25g
38%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 96mg
32%
Sodium 49mg
2%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
3%
Sugars 25g
Protein 5g
Vitamin A
11%
Vitamin C
3%
Calcium
11%
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.
Ingredients
  1. 110g plain flour
  2. 110g butter
  3. 65g caster sugar
  4. 2 free-range eggs
  5. 1½ tsp baking powder
  6. 125g blueberries
  7. 210g white chocolate
  8. 100ml double cream
  9. blueberrie compot
Instructions
  1. Cream the butter and sugar together then add the eggs one at a time, mix for three minutes.
  2. Add the flour and baking powder stir to combine. Add half the blueberries and gently stir.
  3. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Use the remaining
  4. Bake in an oven set at 200C for 20 minutes, or until golden on top.
  5. While the muffins cool in the tray start to made your ganache.
  6. Place the chopped white chocolate into a medium size microwave safe mixing bowl. Set aside while you heat the cream.
  7. Heat the cream in a small saucepan until just boiling.
  8. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
  9. Stir the ganache until smooth. Leave to cool until the ganache is at a consistency of thick cream. Pipe or spoon a tablespoon on the ganache on top of each muffin and drizzel a teaspoon of blueberries compot. Then top with sugared or plain blueberries. Finally cut some white chocolate into shards to place on top of the ganache.
Notes
  1. Tip: To make your own sugared blueberries whisk an egg white and then
  2. paint the egg white onto the berries. Coat the blueberries in granulated sugar and
  3. place onto a tray and let dry.
beta
calories
386
fat
25g
protein
5g
carbs
37g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Nutella Filled Pancakes with Caramelised Banana

Posted on February 5, 2016 in Breakfast Recipes
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On the 9th February, Britain will be going flipping mad as families around the country indulge in sweet and savoury pancakes 40 days ahead of Lent. And what’s better than these Nutella filled pancakes topped with caramelised bananas and crushed hazelnuts sprinkled on top.

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When I saw this recipe of Nutella stuffed pancakes in Good Food Magazine,  I immediately knew that I would be including them in my breakfast recipe collection. Regular, plain pancakes are a bit boring. Pancakes filled with Nutella….perfect. 

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These fluffy american style pancakes have become very popular in the UK. They’re sweet and comforting and even better drizzled with maple syrup! 

 

Nutella filled Pancakes with Caramelised Banana
Serves 4
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
786 calories
106 g
157 g
34 g
16 g
20 g
294 g
103 g
54 g
0 g
12 g
Nutrition Facts
Serving Size
294g
Servings
4
Amount Per Serving
Calories 786
Calories from Fat 301
% Daily Value *
Total Fat 34g
52%
Saturated Fat 20g
100%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 157mg
52%
Sodium 103mg
4%
Total Carbohydrates 106g
35%
Dietary Fiber 7g
27%
Sugars 54g
Protein 16g
Vitamin A
10%
Vitamin C
11%
Calcium
25%
Iron
24%
* 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. 200g self-raising flour
  2. 1 ½ tsp baking powder
  3. 3 tbsp golden caster sugar
  4. 3 large eggs
  5. 25g melted butter, plus extra for cooking
  6. 200ml milk
  7. drizzle of vegetable or sunflower oil
  8. 200g chocolate hazelnut spread
  9. 2 large bananas, peeled and thickly sliced on an angle
  10. maple syrup
  11. 4 tbsp toasted, chopped hazelnuts, to serve
Instructions
  1. To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
  2. Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
  3. When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
  4. Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.
Adapted from Good Food
beta
calories
786
fat
34g
protein
16g
carbs
106g
more
Adapted from Good Food
Forever Baking . . . http://www.foreverbaking.co.uk/
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