Triple Crispy Puff Pastries

Ingredients

For the Dough:

• • Bread flour: 250g

• • Unsalted butter (room temperature): 50g (for the dough)
  • Salt: 3g (1 tsp)
  • Sugar: 10g (1 tbsp)

• Cold water: 120ml
• Unsalted butter (for spreading): 120g (softened but not melted)

For the Filling:

• Strawberry jam
• Chocolate jam

Before Baking:

• Egg wash: 2 tbsp eggs + 2 tbsp milk (for brushing the pastries before baking)

Step-by-Step Instructions

Step 1: Prepare the Dough

1. 1. Combine the dry ingredients: In a mixing bowl, add 250g bread flour, 50g unsalted butter, 3g salt, and 10g sugar. Mix the ingredients together using your hands or a stand mixer.
   2. Add water: Gradually add 120ml of cold water to the flour mixture while stirring. Mix until the dough comes together and starts to form a smooth texture.

1. Knead the dough: Transfer the dough onto a clean surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. You should be able to stretch it slightly without tearing.
2. Rest the dough: Wrap the kneaded dough in plastic wrap and refrigerate it for 30 minutes. This allows the gluten to relax and makes it easier to roll out later.

Step 2: Prepare the Butter for Laminating

1. 1. Flatten the butter: Take 120g of unsalted butter and place it between two sheets of parchment paper. Use a rolling pin to flatten the butter into a thin rectangle, approximately 1/4 inch thick.

1. Chill the butter: Place the flattened butter in the refrigerator to chill until it becomes firm but remains pliable. You want the butter to be cold enough to hold its shape, but soft enough to spread when rolled with the dough.

Step 3: Laminate the Dough

1. 1. Roll out the dough: After 30 minutes, remove the dough from the refrigerator and roll it out into a large rectangle that’s twice the size of your prepared butter sheet.
   2. Place the butter: Remove the butter from the fridge and place it in the center of the rolled-out dough.

1. 1. Fold the dough: Fold the dough over the butter, completely encasing it. You should have a dough “packet” with the butter sealed inside.
   2. Roll and fold: Roll the dough into a larger rectangle, then fold it into thirds like a letter. Wrap the dough in plastic wrap and refrigerate for another 30 minutes.
   3. Repeat the process: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This process creates the layers that give puff pastry its flaky texture.

Step 4: Assemble the Pastries

1. 1. Preheat the oven: Preheat your oven to 200°C (390°F).
   2. Roll out the dough: After the final chill, roll out the laminated dough into a large rectangle about 1/4 inch thick.
   3. Cut the dough: Use a sharp knife or pastry cutter to cut the dough into smaller rectangles or squares, depending on the size you want your pastries to be.

1. Add the filling: Place a small amount of strawberry jam and chocolate jam in the center of each piece of dough. Be careful not to overfill, as the jam will expand when baked.
2. Seal the pastries: Fold the dough over the filling to create a sealed packet. Use a fork to crimp the edges and ensure the filling stays inside during baking.

Step 5: Prepare for Baking

1. 1. Prepare the egg wash: In a small bowl, whisk together 2 tablespoons of eggs and 2 tablespoons of milk to create the egg wash.

1. Brush the pastries: Brush the tops of the assembled pastries with the egg wash. This will help them develop a beautiful golden-brown color in the oven.

Step 6: Bake the Pastries

1. 1. Bake: Place the pastries on a baking sheet lined with parchment paper. Bake them in the preheated oven for 15-20 minutes, or until they are golden and crispy.
   2. Cool slightly: Once baked, remove the pastries from the oven and let them cool slightly before serving.

Step 7: Serve

1. Enjoy: Serve your triple crispy puff pastries warm, with a perfect balance of flaky layers and sweet filling. They’re best enjoyed fresh out of the oven but can be stored for later.

Cooking Tips

• • Temperature control: Keep the butter cold but pliable. If it gets too soft, the dough will absorb it, and you’ll lose the layers. If it’s too hard, it will break through the dough when rolling.
  • Filling variations: Feel free to experiment with different fillings like custard, Nutella, or fruit preserves. Just make sure not to overfill to avoid leakage.

• Brush with egg wash: For a beautifully shiny, golden crust, ensure you generously brush the egg wash over each pastry before baking.
• Chill the dough between folds: Chilling the dough between folds is essential for creating the flaky layers of the puff pastry.

Nutritional Facts (Per Serving, Approximate Values)

• • Calories: 250 kcal

• • Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 25g

• • Sugar: 5g
  • Protein: 4g
  • Fiber: 1g

• Cholesterol: 70mg
• Sodium: 200mg

Decadent Chocolate Peanut Butter Roll Cake: A 10-Minute Miracle

Ingredients

For the Cake:

• 3 large eggs, at room temperature
• A pinch of salt
• 5g (1 teaspoon) vanilla sugar
• 50g (1.76 oz) granulated sugar
• 50ml (1.76 fl oz) milk
• 30ml (1 fl oz) vegetable oil
• 70g (2.46 oz) all-purpose flour
• 15g (0.5 oz) unsweetened cocoa powder

For the Filling:

• 20g (0.7 oz) unsalted butter, softened
• 10g (0.3 oz) powdered sugar
• 50g (1.76 oz) smooth peanut butter

For the Ganache:

• 100ml (3.5 fl oz) heavy whipping cream
• 120g (4.2 oz) semi-sweet chocolate, finely chopped

For the Topping:

• 10g (0.3 oz) chopped peanuts

Step-by-Step Instructions

1. Preparing the Cake Batter (5 minutes)

I begin by preheating the oven to 180°C (356°F). While the oven is heating, I line a baking sheet with parchment paper, ensuring it extends slightly over the edges for easy removal later.

In a large mixing bowl, I whisk together the eggs, a pinch of salt, vanilla sugar, and granulated sugar. I beat this mixture vigorously for about 2 minutes until it becomes light, fluffy, and pale in color. This step is crucial for creating the light, airy texture that defines a perfect roll cake.

Next, I gradually stream in the milk and vegetable oil while continuing to whisk. These liquid ingredients add moisture and richness to our cake.

In a separate bowl, I sift together the flour and cocoa powder. Sifting is key here – it removes any lumps and aerates the dry ingredients, contributing to a finer texture in the final cake. I then gently fold this dry mixture into the wet ingredients, being careful not to overmix. Overmixing can lead to a tough cake, so I stop as soon as the flour is just incorporated.

2. Baking the Cake (15 minutes)

I pour the batter onto the prepared baking sheet, using an offset spatula to spread it evenly into a thin layer. This thin, even layer is crucial for successful rolling later.

The cake goes into the preheated oven for 15 minutes. During this time, the kitchen fills with the intoxicating aroma of chocolate – a preview of the deliciousness to come.

3. Rolling the  Cake (3 minutes)

As soon as the cake comes out of the oven, I act quickly. While it’s still warm and pliable, I carefully roll the cake (with the parchment paper) from the short end. This initial rolling while warm “trains” the cake to roll without cracking later. I set this rolled cake aside to cool completely.

4. Preparing the Filling (2 minutes)

While the cake cools, I move on to the peanut butter filling. In a small bowl, I mix the softened butter, powdered sugar, and peanut butter until smooth and creamy. This filling will add a rich, nutty contrast to our chocolate cake.

5. Filling and Re-rolling the Cake (3 minutes)

Once the cake has cooled, I gently unroll it. With a spatula, I spread the peanut butter filling evenly over the surface, leaving a small border around the edges. Then, using the parchment paper to assist, I carefully re-roll the  cake, this time without the paper. The result is a beautiful spiral of chocolate cake and peanut butter filling.

6. Creating the Ganache (2 minutes)

For the crowning touch – the chocolate ganache – I heat the heavy cream in a small saucepan until it just begins to simmer. I pour this hot cream over the finely chopped chocolate in a heatproof bowl. After letting it sit for a minute, I stir gently until the mixture becomes smooth and glossy.

7. Finishing Touches (2 minutes)

I pour the warm ganache over the rolled cake, using a spatula to ensure it’s evenly coated. While the ganache is still wet, I sprinkle the chopped peanuts along the top of the cake. This not only adds a delightful crunch but also makes for a beautiful presentation.

The cake then goes into the refrigerator for at least an hour to allow the ganache to set completely.

Serving and Enjoying

When it’s time to serve, I remove the cake from the refrigerator and let it sit at room temperature for about 10 minutes. This allows the flavors to fully bloom. Using a sharp knife dipped in hot water (and wiped dry), I slice the cake into elegant rounds, revealing the beautiful spiral of chocolate cake and peanut butter filling.

Nutrition Information

Per slice (based on 8 servings):

• Calories: 380
• Protein: 7g
• Carbohydrates: 30g
• Fat: 28g
• Fiber: 2g
• Sugar: 20g

Everyday Delight Cookies Good and Easy Cookies

Say hello to your new daily indulgence – these Good and Easy Cookies! With just a few ingredients, you’ll be baking these delights regularly. Perfectly sweet with raisins, crunchy almonds, and chocolate drops, these cookies are a treat for the senses.

️Ingredients:

– 1 egg
– 8g vanilla sugar
– 80g sugar
– A pinch of salt
– 100ml seed oil
– 50ml milk
– 350g flour
– 8g baking powder
– 50g raisins
– 50g almonds
– 50g chocolate drops

‍ Instructions:

Preheat and Prepare:

– Preheat your oven to 180°C (350°F).
– Line a baking sheet with parchment paper.

Create the Cookie Dough:

– In a bowl, beat the egg with vanilla sugar, sugar, and a pinch of salt until well combined.
– Add seed oil and milk, mixing until smooth.
– Sift in the flour and baking powder, combining to form a cookie dough.

Add the Goodness:

– Fold in raisins, almonds, and chocolate drops into the cookie dough. Ensure an even distribution.

Shape the Cookies:

– Scoop spoonfuls of dough and shape them into cookies. Place them on the prepared baking sheet, leaving space between each.

Bake to Perfection:

– Bake in the preheated oven for approximately 12-15 minutes or until the edges are golden.

Cool and Enjoy:

– Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve and Share:

– Once cooled, indulge in these Everyday Delight Cookies. Share them with family and friends or keep them all to yourself!

You won’t be able to resist making these cookies every day! Share your baking joy by snapping a pic and using our hashtag.

Lotus Biscoff Dessert Cups

Ingredients:

• • 200g Lotus Biscoff biscuits
  • 300 ml milk
  • 1.5 tablespoons custard powder

• • 1 tablespoon sugar (for custard)
  • 300 ml whipping cream
  • 1 tablespoon sugar (for whipped cream)

• Pinch of vanilla powder or essence

Directions:

1. 1. Prepare the Biscuit Crumbs:
      • • Grind the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Set the crumbs aside.

       
   2. Make the Custard:
      • • Add roughly 1/4 of the milk to a bowl. Mix in the custard powder and dissolve it well.
        • In a saucepan, add the remaining milk and 1 tablespoon of sugar. Mix to dissolve the sugar.

       

      • Add the milk and custard mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool to room temperature.
   3. Prepare the Whipped Cream:
      • • In a separate bowl, combine the whipping cream, 1 tablespoon of sugar, and a pinch of vanilla powder or essence.

       

      • Whisk the mixture until stiff peaks form. You can use an electric mixer to speed up the process.
      • Prepare a piping bag with a nozzle for easy layering.

1. 1. Assemble the Dessert Cups:
      • • Start with a layer of biscuit crumbs at the bottom of each dessert cup.
        • Add a layer of custard over the biscuit crumbs.
        • Follow with another layer of biscuit crumbs.

       

      • Pipe a layer of whipped cream over the biscuit crumbs.
      • Finish with a sprinkle of biscuit crumbs on top for a decorative touch.

1. 1. Chill and Serve:
      • Refrigerate the assembled dessert cups for at least 1 hour to allow the flavors to meld and the layers to set.
      • Serve chilled and enjoy this creamy, crunchy delight.

Prep Time: 20 minutes | Total Time: 20 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

Serving Suggestions:

• • Serve these dessert cups chilled for the best flavor and texture.

• Pair with a cup of hot coffee or tea for a delightful afternoon treat.
• Add a drizzle of caramel sauce or a sprinkle of crushed Biscoff biscuits on top for extra indulgence.

Cooking Tips:

• • Ensure the custard is fully cooled before layering to prevent melting the whipped cream.

• For a richer flavor, use heavy cream instead of whipping cream.
• To make the dessert cups look more professional, use a piping bag to neatly layer the custard and whipped cream.

Nutritional Benefits:

• • Lotus Biscoff biscuits: Provide a delightful crunch and unique flavor.

• Whipping cream: Adds a rich, creamy texture to the dessert.
• Custard: Made with milk and eggs, offering protein and calcium.

Dietary Information:

• • This recipe is vegetarian.

• Can be made gluten-free by using gluten-free Biscoff biscuits.

Storage:

• Store any leftovers in the refrigerator for up to 2 days.
• Cover the dessert cups with plastic wrap to prevent the whipped cream from drying out.

Easy 5-Minute Cake with 2 Eggs! Simple and Delicious for Your Daily Treat!

Ingredients:

– 2 eggs
– 100 g of sugar
– 8 g of vanilla sugar
– 100 g of yogurt
– 100 ml of milk
– 80 ml of oil
– A pinch of salt
– 180 g of all-purpose flour
– 12 g of baking powder
– 50 g of raisins
– Jam
– Coconut flour

Instructions:

1. In a mixing bowl, beat 2 eggs, sugar, and vanilla sugar together until well combined.
2. Add yogurt, milk, and oil to the mixture. Stir until smooth.
3. Mix in a pinch of salt.
4. Gradually add all-purpose flour and baking powder, continuing to mix until the batter is lump-free.
5. Fold in the raisins.
6. Pour the batter into a greased microwave-safe mug or bowl.
7. Microwave on high for 3-4 minutes, or until the cake has risen and is set in the center. Cooking times may vary, so keep an eye on it.
8. Once done, let the cake cool for a minute.
9. Invert the cake onto a plate, and let it cool completely.
10. Once cooled, spread jam on top and dust with coconut flour.
11. Slice, serve, and enjoy your quick and tasty daily treat!

Lemon Custard Layered with Savoiardi Biscuits

Ingredients

For the Dessert:

• Savoiardi biscuits: 200 g
• Milk: 100 ml (for soaking the Savoiardi biscuits)

For the Lemon Custard:

• • Eggs: 2 large
  • Lemon juice: 30 ml (approximately 2 tablespoons)
  • Sugar: 60 g

• • Cornstarch: 50 g
  • Milk: 500 ml (for the custard)
  • Condensed milk: 2 tablespoons

• Butter: 30 g

Instructions (Step-by-Step)

Step 1: Prepare the Lemon Custard

1. 1. Separate the eggs: Begin by separating 2 large eggs into yolks and whites. Place the yolks in a medium bowl and set the whites aside for another recipe or discard them if not needed.
   2. Mix the egg yolks and sugar: Add 60 g of sugar to the egg yolks and whisk together until smooth and pale. This should take about 2-3 minutes of vigorous whisking.

1. 1. Add the lemon juice and starch: Once the egg yolks and sugar are well combined, add 30 ml of lemon juice and 50 g of cornstarch. Whisk until smooth, making sure there are no lumps.
   2. Heat the milk: In a medium saucepan, heat 500 ml of milk over medium heat until it begins to simmer. Be careful not to let it boil.
   3. Temper the egg mixture: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly. This will help prevent the eggs from scrambling. Gradually add the rest of the hot milk while whisking continuously.

1. Cook the custard: Pour the entire mixture back into the saucepan and return it to medium-low heat. Stir constantly with a whisk or spatula until the mixture thickens and reaches a smooth, pudding-like consistency. This should take about 5-7 minutes.
2. Add condensed milk and butter: Once the custard has thickened, remove it from the heat. Stir in 2 tablespoons of condensed milk and 30 g of butter. Mix until the butter is fully melted and the custard is smooth. Set the custard aside to cool slightly.

Step 2: Assemble the Dessert

1. 1. Soak the Savoiardi biscuits: Pour 100 ml of milk into a shallow bowl. Quickly dip each Savoiardi biscuit into the milk, making sure not to soak them for too long, as they can become too soggy. The biscuits should be moist but still hold their shape.

1. 1. Layer the biscuits: In a serving dish or individual dessert cups, arrange a layer of soaked Savoiardi biscuits at the bottom.
   2. Add a layer of custard: Spoon a generous layer of the lemon custard over the biscuits, spreading it evenly.
   3. Repeat the layers: Continue layering the soaked Savoiardi biscuits and custard until you run out of ingredients. The top layer should be custard.

Step 3: Chill and Serve

1. Chill the dessert: Cover the dessert with plastic wrap and refrigerate for at least 2-3 hours, or until it is fully set and chilled. This allows the flavors to meld together and the custard to firm up.
2. Garnish and serve: Before serving, you can garnish the dessert with a sprinkle of lemon zest, a dusting of powdered sugar, or some fresh berries for added flavor and decoration.

Cooking Tips

• • Soaking the biscuits: When soaking the Savoiardi biscuits in milk, be sure to dip them quickly. They absorb liquid very fast and can easily become too soggy if left in the milk for too long.

• • Make it tangier: If you prefer a stronger lemon flavor, feel free to increase the amount of lemon juice to 40 ml. You can also add some lemon zest to the custard for an extra citrusy punch.
  • Use a double boiler: If you’re worried about curdling the eggs while making the custard, you can use a double boiler to gently heat the custard mixture. This method provides more control over the temperature and helps prevent the eggs from cooking too quickly.
  • Add vanilla: For a richer, more complex flavor, you can add a teaspoon of vanilla extract to the custard mixture when cooking it. Vanilla pairs beautifully with lemon.

• Serving ideas: This dessert can be served in a large trifle dish, in individual cups, or even as a layered dessert in glass jars for a beautiful presentation.

Storage

• • Refrigeration: Store the dessert in the refrigerator, covered, for up to 3 days. Make sure to keep it chilled until ready to serve, as the custard needs to stay cold.
  • Freezing: This dessert does not freeze well due to the custard’s delicate texture. It is best enjoyed fresh and chilled from the fridge.

Nutritional Facts (Per Serving, Based on 6 Servings)

• • Calories: 300 kcal
  • Protein: 6 g
  • Carbohydrates: 42 g

• • Fat: 12 g
  • Fiber: 1 g
  • Sugar: 22 g

• Sodium: 150 mg
• Calcium: 20% DV
• Iron: 6% DV