Category: Recipes

Classic Choux Pastry with Cream Filling and Chocolate Glaze

Ingredients:

For the Choux Pastry:

• • 80g butter

• • 160g water
  • 1 tsp sugar
  • Pinch of salt

• 120g all-purpose flour
• 3 eggs

For the Cream Filling:

• • 250 ml heavy cream (33% fat)

• 140g cream cheese
• 3 tbsp powdered sugar

For the Chocolate Glaze:

• • 100g chocolate

• 2 tbsp vegetable oil

Directions:

Prepare the Choux Pastry:

1. 1. In a medium saucepan, combine the butter, water, sugar, and a pinch of salt. Bring the mixture to a boil over medium heat.
   2. Once it starts boiling, remove the saucepan from the heat and immediately add the flour all at once.

1. 1. Stir vigorously with a wooden spoon or spatula until the dough comes together and pulls away from the sides of the pan.
   2. Return the saucepan to low heat and cook the dough for 15-20 seconds, stirring continuously to dry it out slightly.
   3. Transfer the dough to a bowl and let it cool to room temperature.

1. Once cooled, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and shiny, and when you lift the spatula, it should form a “V” shape.

Bake the Pastry:

1. 1. Preheat the oven to 190°C (374°F).
   2. Using a piping bag or spoon, shape the dough into small rounds or éclairs on a baking sheet lined with parchment paper.

1. Bake for 35 minutes until the pastries are golden brown and puffed up.
2. Once baked, remove from the oven and let them cool completely.

Prepare the Cream Filling:

1. 1. In a large bowl, beat the heavy cream until soft peaks form.

1. Add the cream cheese and powdered sugar, and continue beating until the mixture is fluffy and homogeneous.
2. Transfer the cream filling to a piping bag with a nozzle.

Fill the Pastries:

1. 1. Once the choux pastries are completely cooled, use a small knife to make a slit at the bottom of each pastry.

1. Pipe the cream filling into the pastries, ensuring they are generously filled.

Prepare the Chocolate Glaze:

1. 1. In a microwave-safe bowl or using a double boiler, melt the chocolate with the vegetable oil. Stir until smooth and glossy.
   2. Dip the tops of the filled pastries into the melted chocolate, allowing any excess to drip off.

Chill and Serve:

1. Place the pastries in the refrigerator for 30 minutes to allow the chocolate glaze to set.
2. Serve chilled and enjoy your delightful cream-filled choux pastries!

Serving Suggestions:

• • Serve these pastries with a hot cup of coffee or tea for an indulgent treat.

• For an extra touch, garnish with crushed nuts or sprinkles after dipping them in the chocolate glaze.

Cooking Tips:

• • Dough Consistency: The dough should be smooth and form a “V” when lifted with a spatula. If it’s too thick, you can add a little beaten egg to adjust the texture.
  • Cream Filling: Make sure the cream cheese is at room temperature to ensure a smooth, lump-free filling.

• Crispy Pastry: For a crispier pastry, you can turn off the oven after baking and leave the choux inside for an extra 5 minutes with the door slightly ajar.

Nutritional Benefits:

• • Eggs: Provide high-quality protein and essential vitamins.
  • Cream Cheese: Adds a rich source of calcium and healthy fats.

• Chocolate: A source of antioxidants, particularly dark chocolate varieties.

Dietary Information:

• • Vegetarian: This recipe is suitable for a vegetarian diet.
  • Nut-Free: There are no nuts in this recipe, making it suitable for those with nut allergies (unless decorated with nuts as a garnish).

Storage Tips:

• Refrigeration: Store the filled pastries in the fridge for up to 2 days in an airtight container.
• Freezing: Unfilled choux pastry can be frozen for up to 1 month. Defrost and bake in the oven for a few minutes to regain their crispiness.

Why You’ll Love This Recipe:

• • Light and Airy: The choux pastry has a delicate, airy texture that pairs beautifully with the rich cream filling.

• Decadent Glaze: The chocolate glaze adds a layer of indulgence, making these pastries irresistible.
• Perfect for Special Occasions: Whether you’re hosting a tea party or simply treating yourself, these cream-filled pastries are sure to impress.

Oatmeal Apple Banana Bars Recipe

Ingredients

• • Oatmeal: 100 g (~1 cup)
  • Apple: 1, diced
  • Banana: 1, mashed

• • Cinnamon: 1 teaspoon
  • Oil: 2 tablespoons of your favorite oil (e.g., coconut or olive oil)
  • Nuts: 40 g (1/4 cup), chopped (optional)

Directions

1. 1. Preheat Oven:
      Preheat your oven to 180°C (360°F). Line a baking dish with parchment paper or lightly grease it.
   2. Blend Apple and Banana:
      In a blender, combine the diced apple and mashed banana until smooth.
   3. Mix Ingredients:
      In a large bowl, mix together the oatmeal, blended apple-banana mixture, cinnamon, oil, and chopped nuts (if using). Stir until everything is well combined.

1. 1. Bake:
      Spread the mixture evenly into the prepared baking dish. Bake in the preheated oven for 30 minutes, or until the edges are golden and the bars are firm.
   2. Cool and Cut:
      Let the bars cool in the dish for about 10 minutes before cutting them into bars.
   3. Enjoy:
      Serve and enjoy your healthy, sugar-free, and flour-free dessert!

Serving Suggestions

• • Enjoy these bars on their own as a healthy snack.
  • Pair with a dollop of yogurt or a drizzle of honey for added sweetness.
  • Serve with a side of fresh fruit for a light dessert.

Cooking Tips

• • Customize with Extras: Add dried fruits like raisins or cranberries for extra flavor.
  • Oil Substitutes: You can use applesauce in place of oil for an even healthier version.
  • Adjust Texture: If you prefer softer bars, blend the oatmeal slightly to break it down before mixing.

Why You’ll Love This Recipe

• • Sugar-Free & Flour-Free: A guilt-free dessert that satisfies your sweet tooth naturally.
  • Quick and Easy: Ready in under 35 minutes with minimal prep.
  • Healthy Ingredients: Packed with fiber from the oatmeal and natural sweetness from the apple and banana.

• Versatile: Perfect for breakfast, snack, or dessert.

Chocolate Coffee Cake with Lotus Cream Topping

This delightful chocolate coffee cake is rich, moist, and topped with a luscious Lotus cream. Perfect for dessert or a special occasion, it combines the deep flavors of coffee and cocoa for a treat that melts in your mouth.

Preparation Time

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes

Ingredients Cake:

3 eggs
A pinch of salt
150g sugar
8g vanilla sugar
80ml oil
100ml milk
1 tablespoon instant coffee
180g flour
20g bitter cocoa
15g baking powder

Topping:

1 tablespoon sugar
1 tablespoon cornstarch (well-filled)
1 tablespoon instant coffee
300ml milk
1 tablespoon Lotus cream

Directions Prepare the Cake Batter:

Preheat the oven to 180°C (350°F).
In a large bowl, beat the eggs with a pinch of salt until frothy.
Add 150g of sugar and 8g of vanilla sugar. Mix well.
Gradually add 80ml of oil while continuing to mix.
Pour in 100ml of milk and 1 tablespoon of instant coffee. Mix until well combined.
Sift in 180g of flour, 20g of bitter cocoa, and 15g of baking powder. Gently fold into the mixture until smooth.

Bake the Cake:

Pour the batter into a greased and floured cake pan.
Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the topping.

Prepare the Topping:

In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch, and 1 tablespoon of instant coffee.
Gradually add 300ml of milk while stirring to avoid lumps.
Cook over medium heat, stirring constantly until the mixture thickens.
Once thickened, remove from heat and stir in 1 tablespoon of Lotus cream until smooth.

Assemble the Cake:

Spread the prepared topping evenly over the cooled cake.
Allow the topping to set before serving.

Serving Suggestions

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Enjoy with a hot cup of coffee or tea.

Cooking Tips

Make sure to sift the dry ingredients to avoid any lumps in the batter.
Stir the topping constantly to prevent it from sticking to the bottom of the pan and burning.

Nutritional Benefits

This cake offers a rich source of antioxidants from the cocoa.
The use of Lotus cream adds a unique flavor profile and a touch of sweetness.
Dietary Information

This recipe contains gluten, dairy, and eggs.

Storage Tips

Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, keep it in the refrigerator for up to a week.

Why You’ll Love This Recipe

The combination of chocolate and coffee creates a deep, rich flavor that’s hard to resist.
The Lotus cream topping adds a creamy, indulgent touch to each bite.

Conclusion

Enjoy this melt-in-your-mouth chocolate coffee cake as a delightful treat for any occasion. Don’t forget to like, comment, and share the recipe with friends. Happy baking!

Cinnamon Apple Puff Pastry

Ingredients

• • Puff Pastry: 500 g (store-bought or homemade)
  • Apples: 2 large, peeled, cored, and thinly sliced
  • Sugar: 3 tablespoons

• • Cinnamon: 1 teaspoon
  • Butter: 2 tablespoons, melted
  • Egg: 1, beaten (for egg wash)

• Optional Toppings: Powdered sugar for dusting

Instructions

1. Preheat the Oven:

• Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. Prepare the Apples:

• • In a bowl, combine the apple slices with sugar, cinnamon, and melted butter. Toss until the apples are well coated.

3. Prepare the Puff Pastry:

• • Roll out the puff pastry on a floured surface to a thickness of about ¼ inch.
  • Cut the pastry into rectangles or squares, depending on your desired size.

4. Assemble the Pastries:

• • Place a few slices of the spiced apples onto one half of each pastry square, leaving a small border.
  • Fold the other half of the pastry over the apples to create a pocket.

• Press the edges with a fork to seal, and cut small slits on top to allow steam to escape.

5. Egg Wash and Bake:

• • Brush the tops of the pastries with the beaten egg for a golden finish.

• Place the pastries on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until puffed and golden brown.

6. Cool and Serve:

• • Allow the pastries to cool slightly. Dust with powdered sugar if desired and serve warm.

Serving Suggestions

• • Serve with a scoop of vanilla ice cream for an indulgent dessert.
  • Drizzle with caramel sauce for added sweetness.

• • Pair with a cup of coffee, tea, or hot cider.
  • Enjoy with a dollop of whipped cream for a creamy contrast.
  • Serve alongside a fruit salad for a light dessert spread.

Cooking Tips

• • Use Granny Smith or Honeycrisp apples for a tart flavor that balances the sweetness.
  • Ensure the puff pastry stays cold before baking for maximum flakiness.

• • Add chopped nuts like walnuts or pecans for extra texture.
  • For a richer flavor, sprinkle a pinch of nutmeg or cardamom into the apple mixture.
  • Freeze unbaked pastries for later use; bake directly from frozen with a few extra minutes of cooking time.

Nutritional Benefits

• • Apples: High in fiber and vitamin C.
  • Cinnamon: Contains antioxidants and has anti-inflammatory properties.

• Butter and Puff Pastry: Provides energy and flavor from healthy fats.

Dietary Information

• • Vegetarian-Friendly: No meat or animal by-products.

• Customizable: Can be made vegan with plant-based puff pastry and milk alternatives.

Nutritional Facts (Per Pastry, Makes 8)

• • Calories: 200

• • Protein: 3 g
  • Fat: 12 g
  • Carbohydrates: 20 g

• Fiber: 2 g

10-Minute Christmas Cherry-Chocolate Swiss Roll

Ingredients

For the Chocolate Sponge

• 3 large eggs, room temperature (150g)
• 70g (⅓ cup) granulated sugar
• 5g (1 teaspoon) vanilla sugar or vanilla extract
• 50ml (3½ tablespoons) whole milk
• 20ml (4 teaspoons) vegetable oil
• 60g (½ cup) all-purpose flour
• 20g (¼ cup) premium cocoa powder

For the Cherry Filling

• 100g (¾ cup) fresh or frozen cherries
• 30g (2 tablespoons) granulated sugar
• 20ml (4 teaspoons) water
• 10g (1 tablespoon) cornstarch
• Juice of 1 fresh lemon

For the Cream Filling

• 60g (3 tablespoons) sweetened condensed milk
• 70g (⅓ cup) ricotta cheese
• 80ml (⅓ cup) heavy whipping cream (35% fat)

For Decoration

• 50g (1.76 ounces) milk chocolate

Detailed Instructions

Quick Sponge Preparation (10 minutes)

1. Preheat oven to 180°C (350°F).
2. Line a 25x35cm (10×14 inch) baking sheet with parchment paper.
3. Make the batter:

• Beat eggs, sugar, and vanilla sugar until tripled in volume (3-4 minutes)
• Stream in milk and oil while mixing
• Sift flour and cocoa powder together
• Fold dry ingredients into egg mixture gently

1. Bake:

• Spread batter evenly on prepared pan
• Bake 10-12 minutes until springy
• Test with light finger touch – should bounce back

1. Rolling:

• Place clean kitchen towel on counter
• Dust with cocoa powder
• Turn warm cake onto towel
• Remove parchment
• Roll up with towel while warm
• Let cool completely

Cherry Filling (make while cake bakes)

1. In a small saucepan:

• Combine cherries, sugar, and water
• Mix cornstarch with lemon juice until smooth
• Add to cherry mixture
• Cook over medium heat until thickened
• Cool completely

Cream Filling

1. In a mixing bowl:

• Whisk condensed milk and ricotta until smooth
• Whip heavy cream separately until stiff peaks form
• Fold whipped cream into ricotta mixture
• Chill until needed

Assembly

1. Unroll cooled cake carefully
2. Spread cream filling evenly, leaving 1cm border
3. Pipe cherry filling down center
4. Roll up tightly using parchment paper
5. Chill for 30 minutes

Decoration

1. Melt chocolate:

• Use microwave in 30-second intervals
• Stir between each interval

1. Drizzle over chilled roll
2. Allow chocolate to set

Pro Tips for Success

1. Room temperature eggs give best volume
2. Don’t overbake the sponge
3. Roll while warm to prevent cracking
4. Chill thoroughly between layers
5. Use quality chocolate for decoration

Nutrition Information

Per serving (10 servings):

• Calories: 245
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 45mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugar: 22g
• Protein: 6g

Storage and Serving

• Keep refrigerated for up to 3 days
• Remove from fridge 10-15 minutes before serving
• Cut with hot knife for clean slices
• Serve with additional whipped cream if desired

Variations

1. Fruit substitutions:

• Raspberries
• Black forest cherries
• Mixed berries

1. Filling variations:

• Mascarpone instead of ricotta
• Add orange zest to  cream
• Use dark  chocolate in place of milk chocolate