April 9, 2014

FOR THE PASTRYeclairs-glazed
140g plain flour
pinch of sugar
125ml milk
100g butter
4 eggs
300ml milk
50g caster sugar
2 egg yolks
1 tsp vanilla extract
4 tsp each plain flour and cornflour
300ml double cream
  1. Make the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste. Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick – it will go alarmingly lumpy but don’t worry, just keep stirring it vigorously with a wooden spoon until smooth. Lay a sheet of cling film directly on the custard surface, then cool and chill until you’re ready to fill the buns.
  2. Make the choux buns, heat oven to 220 degrees Celsius. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn’t bubble. Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Using your wooden spoon, beat in each egg, one by one, until you have a smooth, shiny mixture.
  3. Cut 2 large sheets of baking parchment. Use the paper to line 2 large baking sheets. Spoon your choux mixture into a piping bag with a 1cm wide nozzle. Pipe 2 rows of pastries. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200 degrees Celsius as soon as they go in the oven.
  4. After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
  5. While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag – use a small nozzle if you’re filling the buns through the holes you’ve pierced, or a large nozzle if you’ve split the buns in half. Carefully pipe the custard into each cooled bun – they should feel heavy once full. Arrange the buns on a wire rack and spread each with a little of your chosen icing.



P. S. I had promised to make these babies for a while and I finally did it.. but to be honest.. too much work and not too much fun especially if you have to share with friends.. next time.. no sharing.. hahaha.. So, friends, how were they?

Enjoy, K.

recipe from http://www.bbcgoodfood.com



September 7, 2013


250 ml flourchurros
250 ml water
100 g butter
1/4 tsp. cinnamon
3 eggs

2 tbsp. powdered sugar for dusting

olive oil for cooking

1. In a small saucepan over medium heat, combine water, salt and butter. bring to boil. Take of the heat. Stir in flour and cinnamon.
2. Mix in the eggs one by one, mixing well in between. Fill the dough into a pastry bag.
3. Heat oil for frying in deep-fryer or deep skillet to 190 degrees C. Pipe strips of dough into hot oil. Fry until golden; drain on paper towels.
4. Dust with icing sugar and cinnamon.


P. S. Yummmmiiii..

Enjoy, K.

Recipe from “Viens un divi – gatavs!” by Jūlija Visocka


August 26, 2013


puff pastry250px-Berries_(USDA_ARS)

berries or other fruit

powdered sugar

1. Preheat the oven to 200 degrees C.

2. Cut the puff pastry into squares. Place them on a baking tray that is lined with baking paper. Put some apple, peaches or berries in the middle of the square. Fold two opposite corners up and press them together. Bake for 15-20 min till golden and crunchy.

3. Remove from the tray, dust with icing sugar as much as you like.


P. S. I learned this recipe from my friend Anita, and ever since these are one of my favourite pastries when I have little time. And I like to experiment with the filling, as it can be fresh berries and fruit, as well as frozen ones. So this recipe is good for any season. This time I made them with apples, plums and blackberries. I must admit that the apple ones were my favourites. There is just something about puff pastry and apples.

Enjoy, k.