Tag: dessert

Choux Pastry

Choux Pastry

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Choux Pastry

by Tamzin
Course kitchen basics
Cuisine French
Prep Time 20 minutes
Calories 1581kcal

Equipment

  • saucepan

Ingredients

Ingredients:

  • 10 fl.oz water
  • 5 oz flour sieved
  • Pinch salt
  • 4 oz butter
  • 4 eggs beaten
  • Pinch sugar

Instructions

  • Bring the water, sugar and butter to the boil in a saucepan. Remove from heat.
  • Add the sieved flour and salt and mix in with a wooden spoon.
  • Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan. Remove from the heat and allow to cool.
  • Gradually add the beaten eggs, mixing well.
  • The paste should be of a dropping consistency. Place into a piping bag and create the size of choux bun preferred. Bake at 400°F for about 15 minutes.

Nutrition

Calories: 1581kcal | Carbohydrates: 110g | Protein: 38g | Fat: 110g | Saturated Fat: 64g | Cholesterol: 899mg | Sodium: 1063mg | Potassium: 395mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3784IU | Calcium: 147mg | Iron: 10mg
Marzipan

Marzipan

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 12 oz (350g) ground almonds 6 oz (175g) caster sugar 6 oz (175g) icing sugar 1 large egg or 2-3 yolks few drops of almond flavoring ____________________________________________________________________________ These ingredients are sufficient to cover 

Lime Curd

Lime Curd

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: (Prep: 15 minutes) 200g (7 oz) unsalted butter 700g (1lb 9oz) granulated sugar Grated zest of 4-5 limes 300ml (10 fl.oz) lime juice (4-5 limes) 300ml (10 fl.oz) eggs (4-5 eggs) [/et_pb_text][et_pb_text admin_label=”Text” 

Fruit Cake

Fruit Cake

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Fruit Cake

by Tamzin

Ingredients

Ingredients:

  • 4 oz glacé pineapple
  • 6 oz red glacé cherries
  • 6 oz green glacé cherries
  • 4 oz crystallized ginger
  • 4 oz sultanas
  • 4 oz candied peel
  • 3 tablespoons brandy
  • 9 oz Scottish butter
  • 9 oz caster sugar
  • 4 large eggs
  • 12 oz plain flour sieved
  • 4 oz walnuts, chopped

Instructions

  • Method:
  • Wash sugar coating from cherries, pineapple and ginger in warm water and then pat dry.
  • Cut the cherries in half and coarsely chop the pineapple and ginger. Put in a bowl with sultanas and peel. Add brandy and leave to soak overnight.
  • Cream butter and sugar together until light and fluffy.
  • Lightly mix eggs and then gradually beat into the creamed mixture a little at a time, adding some of the flour with the last few additions of egg.
  • Using a metal spoon, fold in the remaining flour and then the soaked fruit, with any liquid in the basin. Finally add the chopped walnuts.
  • Spoon the mixture into a greased and lined 8 inch cake tin, level the mixture and then hollow out the center slightly. Bake at 300 F degrees (150 C) for approximately 2 hours and 45 minutes. Allow cake to cool in tin.
Peppermint Bark

Peppermint Bark

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 12 oz good quality dark chocolate, chopped 12 oz good quality white chocolate, chopped 1½ cups crushed peppermint candies or candy canes 2-3 drops peppermint essential oil [/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” 

Caramel and Cinnamon Gateau

Caramel and Cinnamon Gateau

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Caramel and Cinnamon Gateau

by Tamzin
Course Celebrations, Dessert
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
cooling before decorating 1 hour
Servings 12
Calories 722kcal

Ingredients

Cake:

  • 8 eggs large
  • 6 oz light brown sugar
  • 3 1/2 oz dark brown sugar
  • 7 oz plain flour
  • 1 oz cornflour
  • 2 tsp cinnamon ground
  • 1 tsp nutmeg freshly grated
  • 1 1/2 oz unsalted butter melted and cooled, plus extra for greasing
  • 3 1/4 oz walnuts roughly chopped

For the Italian Meringue Frosting:

  • 9 oz granulated sugar
  • 5 egg whites large
  • 1 lb unsalted butter
  • 1 quantity salted caramel sauce

For the Salted Caramel Sauce:

  • 5 1/2 oz granulated sugar
  • pinch sea salt
  • 4 fl oz double cream
  • 1/4 oz salted butter softened

Instructions

For the Salted Caramel Sauce:

  • Melt the sugar over a medium heat until it’s dark brown. Remove from the heat and add the salt and half the cream. It will bubble violently, so take care.
  • Once it has settled, add the rest of the cream and the butter. If you spot lumps, put the mixture back on the heat and stir. Pour into a heatproof jar to cool.

For the Cake:

  • Preheat oven to 350 F degrees/180 C. Grease and line three 20 cm-diameter cake tins. In a large bowl, lightly whisk the eggs and sugars together. Put the bowl over a pan of simmering water and whisk until the sugar has dissolved. Take the bowl off the heat and whisk the batter until it forms slowly dissolving ribbons.
  • Mix the flours, cinnamon and nutmeg in a bowl, then sift a third of it over the eggs and gently fold. Repeat twice more, folding until it’s all just combined. Beat a spoonful of this batter into the melted butter, then fold this back into the remaining batter. Bake in the lined tins for 15-20 minutes. Remove from the oven and, when cool, run a knife around the edge of the cakes and tip onto wire racks.

For the Frosting:

  • Put 160 ml water and the sugar into a pan over a medium heat. Using a sugar thermometer, bring it up to 250 F degrees/120 C. Whisk the egg whites until they peak and once the syrup is ready, carefully pour it into the whites, whisking constantly until the meringue has cooled. With the mixer on medium-high, add the butter, a few pieces at a time, beating until combined. Mix in about two-thirds of the caramel sauce.
  • Assemble the cake by putting one sponge layer onto a serving plate. Drizzle it with a little of the caramel, a third of the chopped walnuts and spread over a large dollop of the icing. Repeat with the second layer, then place the final sponge on top. Cover the sides and top of the cake with the rest of the icing. Decorate with the remaining walnuts and the last drizzle of caramel sauce.

Nutrition

Calories: 722kcal | Carbohydrates: 73g | Protein: 9g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 213mg | Sodium: 82mg | Potassium: 159mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1352IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg