Clafoutis with cherries

Clafoutis with cherries
 
Author:
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr destoned cherries
  • 5 whole eggs
  • 110 gr white flour
  • 1 gr salt
  • 70 gr white sugar
  • 20 gr vanilla flavoured sugar
  • 200 gr double cream
  • 450 gr milk
Instructions
  1. Preheat the oven to 160 ºC and grease an ovenproof dish generously with butter.
  2. Remove the stone from the cherries if needed.
  3. Mix for the batter the eggs, white flour, salt, white sugar, vanilla sugar, double cream and milk until fully combined.
  4. Pour the batter in the prepared dish and add the cherries.
  5. Bake for 35 min of until a skewer inserted in the centre comes out clean.
  6. Allow to cool somewhat and dust with icing sugar. Serve lukewarm.
Stuff to know
This recipe will make about 4 to 6 portions.
Use a shallow oven dish to make the cherries stand out. Or use individual ramequins.
The clafoutis should not be overcooked but just set.
Serve the clafoutis with thick yoghurt of chocolate ice cream.
The clafoutis is a French pastry classic. If the cherries are replaced with other fruit like figs, pears, it is called a flagnarde.

 

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Lemon meringue pie

Lemon meringue pie
 
Author:
Makes: 12-16 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 120 gr butter
  • 80 gr icing sugar
  • 25 gr ground almonds
  • 200 gr white flour
  • 1 egg
  • 2 gr salt
Lemon curd
  • 300 ml lemon juice
  • 6 lemons
  • 225 gr white sugar
  • 6 eggs
  • 75 gr butter
  • 14 gr gelatine
Italian meringue
  • 4 egg whites
  • 50 gr white sugar
  • 70 gr water
  • 250 gr white sugar
Instructions
Pastry
  1. Dice the cold butter. Put in a food processor with some of the flour. Pulse until it resembles coarse sand. Mix with the remaining flour, icing sugar, ground almonds, salt and egg.
  2. Knead briefly until the dough is smooth, wrap in cling film and allow to cool and rest at least 30 min the fridge.
  3. Butter the loose-bottomed flan tin. Roll out the pastry and line the tin. Allow to cool and rest at least 30 min the fridge when you preheat the oven to 180 °C. Line the pastry with baking paper and a weight and blind bake for 20 min or until the pastry is golden brown and fully cooked. Allow to cool to room temperate on a wire rack.
Lemon curd filling
  1. Zest the lemons. Soak the gelatine in ample cold water. Press the lemons and measure the amount of juice needed. Warm the lemon juice, lemon zest and white sugar until the sugar has dissolved.
  2. In a bowl, whisk the eggs. Pour in some of the warm lemon juice and whisk again until smooth. Pour this back in the pan with the remaining lemon juice.
  3. Bring the lemon curd gently up to 85°C stirring continuously without boiling the lemon curd until the lemon curd thickens. Remove from the heat and add the diced butter. Allow the butter to melt in the lemon curd. Squeeze out the water from the gelatine and allow to dissolve in the still warm lemon curd. Pour in the baked pastry and store in the fridge until needed.
Italian meringue
  1. Whisk the egg whites until soft peaks, adding the sugar gradually at the end until soft peaks form.
  2. Boil the water and the larger amount of sugar until 121°C. With the mixer running, pour the hot sugar syrup in a thin stream over the egg whites.
  3. Beat until the egg whites are stiff and glossy and back at room temperature.
  4. Pipe or spoon the Italian meringue on top of the lemon curd filling and toast with a kitchen torch.
Stuff to know
This quantity will fill a 26 cm loose-bottomed flan tin.
Whipping a hot sugar syrup into foamy egg whites makes them safe to eat without additional baking.
Don´t allow the lemon curd to boil or get above 85°C to avoid curdling the eggs.
Add cranberries or melted white chocolate to the lemon curd.
Substitute lemon juice with juice from orange juice

 

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Choux pastry

Choux pastry
 
Author:
Makes: 18 choux
Prep time:
Cook time:
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Ingredients
  • 125 gr milk
  • 125 gr water
  • 100 gr butter
  • 125 gr strong white flour
  • 5 gr sugar
  • 200 gr eggs
  • 3 gr salt
Instructions
  1. Preheat oven to 210 °C and line a tray with baking paper.
  2. Mix the diced butter with the milk and water with the sugar in a pot and bring slowly to the boil.
  3. Take the pot of the heat and add the flour and salt all at once. Stir to combine. Return to a low heat and allow to cook for a few minutes to cook out the flour.
  4. Transfer to a clean bowl and allow to cool for 10 min.
  5. Beat the eggs and incorporate in the dough slowly, beating well between each addition.
  6. Transfer the choux pastry to a piping bag and pipe the desired shape. Brush with the egg wash and bake for 25 min or until puffed up and golden.
  7. Allow to cool and fill with the desired filling.
Stuff to know
This will make about 18-20 choux.
Use this pastry to pipe éclairs.
The choux buns are called cream puffs when filled with whipped cream
Try to avoid opening the oven door during baking to keep the choux from collapsing.
Using only water instead of water and milk will give a choux that is larger and lighter in color.
Cheese choux: add 200 gr grated cheese and add some coarse salt to the egg wash.

 

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Quick strawberry bake

Quick strawberry bake
 
Author:
Makes: 10 bakes
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr puff pastry
  • 55 gr flaked almonds
  • 300 gr double cream
  • 2 tbspn white sugar
  • 1 egg
  • 500 gr strawberries
Instructions
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Roll out the puff pastry until it is as thick as a pound coin. Cut out squares measuring 8 cm. Brush with the beaten egg.
  3. Cut the remaining puff pastry in strips. Glue them on the squares to make the rims.
  4. Prick the base with a fork.
  5. Bake the puff pastry in the oven for 20 min or until fully cooked and golden Brown. Allow to cool on a wire rack.
  6. Roast the almonds in a dry pan until golden brown.
  7. Whip the cream and sugar to stiff peaks.
  8. Spoon the cream onto the bases.
  9. Hull the strawberries and place them in the cream. Garnish with the toasted almonds and maybe some mint.
Stuff to know
Serve the bakes straight after filling or the bases will get soggy.
Replace the whipped cream by a thick custard.
Replace the almonds by pistachio nuts.

 

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Eton tidy

Eton tidy
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Meringues
  • 2 egg whites
  • 125 gr sugar
Vanilla custard
  • 200 gr milk
  • ½ tspn vanilla flavour
  • 10 gr white sugar
  • 10 gr custard powder
Drained yoghurt
  • 500 gr Greek style yoghurt
Finish
  • 25 gr toasted almonds
  • 16 strawberries
  • 16 blue berries
  • 8 sprigs fresh mint
Instructions
Meringues
  1. Preheat the oven to 120°C and prepare by lining a baking tray with baking paper.
  2. In a clean bowl, whisk the egg whites with an electric whisk until they begin to form soft peaks.
  3. Add the sugar, a little at a time, whisking the eggs constantly, until all the sugar has been used up and the eggs are white, stiff and glossy. If the bowl is turned upside down, the mixture should not move.
  4. Pipe neat circles measuring 8 cm in diameter onto the paper and pipe around the rim a second time to create a border.
  5. Place the meringues into the oven to bake for at least one hour or until the meringues are dry and brittle. When cooked, cool on a wire rack. Store the meringues in an airtight container for later.
Vanilla custard
  1. Bring most of the milk with the vanilla flavouring and sugar to the boil. Mix the remaining cold milk with the custard powder and stir into the milk.
  2. Bring to the boil until custard thickens. Cover and cool down to room temperature.
Drained yoghurt
  1. Place a sieve in a bowl without it touching the bottom. Moisten a tea towel or cloth and line the sieve.
  2. Pour the yoghurt in the lined sieve and place in the refrigerator to drain for several hours. The liquid will drain though the cloth in the bowl.
  3. Scoop the thickened yoghurt from the tea towel in a clean container store in the fridge until needed.
To finish
  1. Toast the almond flakes in a dry pan or in the oven until golden.
  2. Spoon a small amount of custard on the meringue base.
  3. Pipe the thick yoghurt on top in a swirl.
  4. Hull and quarter each strawberry and place in the cream along with some blue berries.
  5. Garnish with a sprig of mint, and some toasted almond flakes.
Stuff to know
For a quicker version, buy the meringue nest in.
The dessert needs to be served straight away after assembly or it will become soggy.
This dessert is a twist on the well known Eton mess, which consists of whipped cream mixed with crushed meringues and red fruit.
Do not bake the meringues on a high heat or they will color too much.
The custard needs to be thick or it will run off the meringues.
You might not need all the custard for the meringues but a smaller amount is tricky to make.

 

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Rhubarb orange crème brûlée

Rhubarb orange crème brûlée
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Filling
  • 250 gr rhubarb
  • 50 gr sugar
  • 500 gr milk
  • 60 gr white sugar
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 1 orange
To finish
  • 4 tbspn sugar
Instructions
Filling
  1. Dice the rhubarb and mix with the sugar. Stew for several minutes on low heat until soft but still holding its shape. Divide the rhubarb over the ramequins.
  2. Preheat the oven to 160°C and grease the ramequins.
  3. Warm the milk with the vanilla flavour without boiling.
  4. Zest the orange. Mix the egg yolks and the sugar and orange zest.
  5. Mix of the heat the warm milk with the eggs and stir until smooth. Pour the milk in the ramequins.
  6. Place the ramekins in an ovenproof dish and fill halfway up with boiling water.
  7. Bake in the oven at 160°C for 30 min or until the crème has just set. Let them cool and refrigerate until completely cold.
To finish
  1. When ready to serve, sprinkle the sugar on top of the crème brulee. Using the blow torch, caramelise the sugar . Alternatively, place under the broiler in the oven.
Stuff to know
Bake the crème until just set. If overcooked it will be rubbery and unpleasant to eat.
The crème needs to be cold before you can sprinkle the sugar on top and caramelise it.
Baking the crème in a water bath allows for a gentle baking process.

 

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Stroopwafel soufflé

Stroopwafel soufflé
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 tbspn butter
  • 4 tbspn sugar
  • 4 stroopwafels
  • 25 gr butter
  • 25 gr flour
  • 200 gr milk
  • 4 eggs
Instructions
  1. Preheat the oven to 180°C and grease the soufflé moulds with butter. Dust them with sugar and tap on the bench to remove excess sugar.
  2. Puree the stroopwafels until smooth.
  3. Separate the eggs.
  4. Melt the butter in a pan over a low heat. Add the flour and mix to a paste. Cook for a minute to cook the flour. Add the cold milk and stir until smooth. Bring to a simmer to thicken the sauce.
  5. Stir in the stroopwafel puree and the eggs yolks.
  6. Whisk the egg whites to stiff peaks in a clean bowl, adding the sugar gradually.
  7. Gently fold the whites into the sauce in one or two additions, using a large metal spoon or spatula. Work in a figure of 8 motion to combine until no large streaks of white remain.
  8. Spoon into the ramekin, filling ¾ full. Run your finger around the edge of the mixture to help it rise.
  9. Bake the soufflés immediately for 20 min or until puffed up and cooked.
  10. Take the soufflés out of the oven and dust with icing sugar.
Stuff to know
Do not open the oven door during baking or the soufflés will collapse.
Serve the soufflés straight away after baking.
‘Soufflé’ is French for to rise/to puff up.
Only whip up egg whites in a perfectly clean and grease free bowl.

 

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Crème brûlée

Crème brûlée
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr milk
  • 60 gr white sugar
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 4 tbspn sugar
Instructions
  1. Preheat the oven to 160°C and grease the ramequins.
  2. Warm the milk with the vanilla flavour without boiling.
  3. Mix the egg yolks and the sugar.
  4. Mix of the heat the warm milk with the eggs and sugar and whisk until smooth.
  5. Pour the milk in the ramequins.
  6. Place the ramekins in an ovenproof dish and fill halfway up with boiling water.
  7. Bake in the oven at 160°C for 30 min or until the crème has just set. Let them cool and refrigerate until completely cold.
  8. When ready to serve, sprinkle the sugar on top of the crème brulee and using the blow torch, caramelise the sugar.
Stuff to know
Bake the crème until just set. If overcooked it will be rubbery and unpleasant to eat.
The crème needs to be cold before you can sprinkle the sugar on top and caramelise it.
Baking the crème in a water bath allows for a gentle baking process.

 

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Chocolate fondant

 
Chocolate fondant
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 tbspn butter
  • 200 gr butter
  • 200 gr dark chocolate
  • 100 gr sugar
  • 4 eggs
  • 4 egg yolks
  • 75 gr white flour
Instructions
  1. Preheat the oven to 180 °C. Grease the moulds and line with baking paper.
  2. Melt the chocolate and butter in a bowl over a pan with simmering water.
  3. Mix the whole eggs, egg yolks and sugar until pale and fluffy.
  4. Stir into the eggs the melted chocolate and butter.
  5. Fold the flour in the batter and allow it to cool for a minimum of 30 min.
  6. When no longer runny, spoon the batter in the prepared moulds.
  7. Bake the chocolate fondants in the oven for about 10 min or until the outside is cooked but the inside is still liquid.
  8. Take the fondants out of the oven and allow to rest for 2 min. Remove them from their mould and place on a plate.
  9. Garnish with icing sugar, ice cream or fresh fruit and serve straight away.
Stuff to know
Do not over bake the fondants since the inside is supposed to be runny. Do not undercook them or you won't be able to remove them from the mould.
Serve them straight away since they continue cooking after being removed from the oven.
If using pudding moulds without a bottom, the batter needs to cool before filling the moulds. If too warm, it is too runny and might leak out.
It is convenient to bake the fondants in rings lined with baking paper.
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Raspberry soufflé

Raspberry soufflé
 
Author:
Makes: 4 portions
Prep time:
Cook time:
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Ingredients
  • 100 gr dark chocolate
  • 2 tbspn pine nuts
  • 250 gr raspberries
  • 25 gr butter
  • 25 gr flour
  • 150 ml milk
  • 4 eggs
  • 150 gr sugar
Instructions
Garnish
  1. Melt the chocolate in a bowl over a pan with simmering water.
  2. Spread the chocolate on a tray lined with baking paper. Sprinkle the pine nuts on top.
  3. Let it set and break into shards. Set aside for later.
Soufflé
  1. Preheat the oven to 180°C and grease the soufflé moulds with butter.
  2. Keep a few raspberries for the garnish, puree the rest until smooth.
  3. Separate the eggs.
  4. Melt the butter in a pan over a low heat. Add the flour and mix to a paste. Cook for a minute to cook the flour. Add the cold milk and stir until smooth. Bring to a simmer to thicken the sauce.
  5. Stir in the raspberries puree and the eggs yolks.
  6. Whisk the egg whites to stiff peaks in a clean bowl, adding the sugar gradually.
  7. Gently fold the whites into the sauce in one or two additions, using a large metal spoon or spatula. Work in a figure of 8 motion to combine until no large streaks of white remain.
  8. Spoon into the ramekin, filling ¾ full. Run your finger around the edge of the mixture to help it rise.
  9. Bake the soufflés immediately for 20 min or until puffed up and cooked.
  10. Take the soufflés out of the oven and dust with icing sugar. Garnish with the chocolate shards and remaining raspberries.
Stuff to know
Do not open the oven door during baking or the soufflés will collapse.
Serve the soufflés straight away after baking.
Soufflé’ is French for to rise/to puff up.
Only whip up egg whites in a perfectly clean and grease free bowl.

 

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Apple and blackberry crumble

Apple and blackberry crumble
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Crumble
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • ½ tspn salt
  • 1 tspn ground cinnamon
Filling
  • 2 apples
  • 1 tbspn sugar
  • 1 tbspn walnuts
  • 150 gr blackberries
Instructions
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, salt and cinnamon.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Peel and dice the apple. Toss them with the sugar and blackberries in a greased ovenproof dish.
  5. Spread the crumble mixture on top.
  6. Bake the crumble for 20 min or until the top is cooked and golden.
  7. Whip some double cream to soft peaks and serve with the crumble.
Stuff to know
Ideally, use really tart apples for a maximum of apple flavour.
It is possible to make the crumble topping (half) a day ahead and store in the fridge until needed.
Replace the fresh blackberries by frozen ones or use a scoop of blackberry jam instead for a cheaper alternative.

 

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Pineapple and coconut crumble

Pineapple and coconut crumble
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Crumble
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • ½ tspn salt
  • 25 gr desiccated coconut
  • 1 gr salt
Filling
  • ½ pineapple
  • ½ lime
  • 25 gr desiccated coconut
Garnish
  • 4 tbspn sliced almonds
  • 400 gr yoghurt
Instructions
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, salt and desiccated coconut.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Peel and dice the pineapple. Toss them with the zest of the lime and desiccated coconut in a greased ovenproof dish.
  5. Spread the crumble mixture on top.
  6. Bake the crumble for 20 min or until the top is cooked and golden.
  7. Toast the almonds in a dry pan until golden.
  8. Serve the crumble with the toasted almonds and yoghurt.
Stuff to know
It is possible to make the crumble topping (half) a day ahead and store in the fridge until needed.
Add some chopped chocolate to the pineapple filling.
Cut the pineapple in half, scoop out the flesh and return to the pineapple. Top with the crumble mixture and bake until done.

 

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Bread and butter pudding

Bread and butter pudding
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 slices bread
  • 4 tbspn butter
  • 1 tspn cinnamon
  • 50 gr sultanas
  • 3 eggs
  • 50 gr sugar
  • 1 tspn vanilla flavour
  • 400 gr milk
Instructions
  1. Butter the bread. Cut in equal triangles.
  2. Arrange neatly overlapping in the greased pie dish with the point up.
  3. Sprinkle the bread with some cinnamon and the sultanas.
  4. Whisk the eggs, sugar, vanilla and milk together.
  5. Pour the milk on the eggs whisking continuously to create a custard.
  6. Pour the custard on the bread.
  7. Let the breads pudding sit at room temperature for 15 to allow the bread to soak up the custard. Preheat the oven to 150°C.
  8. Bake the bread and butter pudding for 40 min or until the custard has set and the top is golden brown.
Stuff to know
Do not overcook the pudding or it will be tough.
Choose the bread you like: wholemeal, broche, Pannetone, French stick, etc.
Soak the sultanas in rum and add both to the dish.
For a chocolate version of the bread and butter pudding, add 25 gr cacao powder to the milk. Add some chopped bananas if you wish.
Add orange zest to the pudding or spread the bread with lemon curd for a fresher taste.
Add tinned or fresh fruit to the dish.

 

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Apple mummy

Apple mummy
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr puff pastry
Frangipane
  • 75 gr butter
  • 75 gr sugar
  • 75 gr ground almonds
  • 1 egg
  • 1 egg yolk
  • 25 gr plain flour
Filling
  • 50 gr raisins
  • 500 gr apples
  • 40 gr sugar
  • 2 tspn cinnamon
Finish
  • 1 egg
  • 2 tbspn almond flakes
  • 2 tbspn apricot jam
Instructions
Frangipane
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy.
  2. Add the egg and egg yolks and continue creaming. Mix in the ground almonds and flour until smooth.
Filling
  1. Peel and dice the apple.
  2. Mix with the sugar and cinnamon.
Assembly
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Roll the puff pastry out until it is a rectangle and place on the tray with a short side facing you.
  3. Spread the frangipane in the centre one-third of the puff pastry rectangle.
  4. Place the apple and raisins on top of the frangipane and press lightly.
  5. Cut the puff pastry sides in strips horizontally all the way to the frangipane filling.
  6. Fold the strips over the filing to encase the apple and raisins brushing them with egg wash to glue them together. The whole jalousie should resemble an Egyptian mummy.
  7. Brush with the remaining beaten egg and sprinkle the almond flakes on top.
  8. Bake in the oven at 180 °C for 25 min or until the pastry is cooked and golden brown.
  9. Remove from the oven and brush with the apricot jam to finish. Allow to cool before slicing.
Stuff to know
Leave the frangipane out for a nut free version.
Use a really tart apple like a granny smith or bramly apple for a good apple flavour. Add a pinch of ground green cardamom.
Add some nuts to the filling

 

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Sticky toffee pudding

Sticky toffee pudding
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pudding
  • 250 gr dates
  • 375 gr water
  • 85 gr butter
  • 250 gr brown sugar
  • 8 gr vanilla flavouring
  • 3 eggs
  • 8 gr bicarbonate of soda
  • 250 gr self raising flour
Sauce
  • 100 gr butter
  • 150 gr brown sugar
  • 150 gr double cream
Instructions
Pudding
  1. Preheat the oven to 170˚C and butter and line a tray with baking paper
  2. Bring the dates and water to the boil, take it of the heat and leave them to rehydrate for 15 minutes.
  3. Cream the soft butter, vanilla flavouring and sugar together in a large bowl until light and fluffy.
  4. Add the eggs one by one and continue mixing to incorporate them in the batter.
  5. Puree the dates and their soaking water with a stick blender, add the bicarbonate of soda and fold this in the batter.
  6. Sift the self raising flour over the batter and fold it in the batter.
  7. Transfer the mixture to the prepared tin spreading it evenly.
  8. Bake for 25 minutes or until firm and springy to the touch. A skewer inserted in the centre comes out clean.
Sauce
  1. Melt together the butter, sugar and cream in a saucepan over a low heat.
  2. Bring to the boil and let bubble for a couple of minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
  3. Cut the pudding into portions and serve with the warm toffee sauce and ice cream.
Stuff to know
Do not overcook the pudding or it will become dry.
Replace the dates by raisins for a less expensive pudding.
This quantity will feed 12 people and fill a tray measuring 12 x 26 x 4 cm.

 

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Raspberry and white chocolate crème brûlée

Raspberry and white chocolate crème brûlée
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr milk
  • 50 gr white chocolate
  • 60 gr white sugar
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 4 tbspn sugar
  • 75 gr raspberries
Instructions
  1. Preheat the oven to 160°C and grease the ramequins.
  2. Warm the milk with the vanilla flavour without boiling.
  3. Mix the egg yolks and the sugar. Grate the white chocolate.
  4. Mix of the heat the warm milk with the eggs and sugar and the chocolate and whisk until smooth.
  5. Divide the raspberries among the ramekins. Pour the milk on top.
  6. Place the ramekins in an ovenproof dish and will halfway up with boiling water.
  7. Bake in the oven at 160°C for 30 min or until the crème has just set. Let them cool and refrigerate until completely cold.
  8. When ready to serve, sprinkle the sugar on top of the crème brulee and using the blow torch, caramelise the sugar.
Stuff to know
Bake the crème until just set. If overcooked it will be rubbery and unpleasant to eat.
The crème needs to be cold before you can sprinkle the sugar on top and caramelise it.
Baking the crème in a water bath allows for a gentle baking process.

 

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Apple crumble new style

Apple crumble new style
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Custard
  • 1 tspn vanilla flavour
  • 500 gr milk
  • 25 gr white sugar
  • 20 gr custard powder
Apple crumble
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • ½ tspn salt
  • 1 tspn ground cinnamon
  • ½ tspn green cardamom
  • 2 apples
  • 1 tbspn sugar
Garnish
  • 2 tbspn red fruit jam
  • 1 tbspn boiling water
Instructions
Custard
  1. Mix some cold milk with the custard powder until smooth. Bring the remaining milk with the vanilla flavour to the boil. Stir in the cold custard with the milk and add the sugar.
  2. Simmer until the custard thickens and remove from the heat. Place some cling film on top to prevent a skin from forming and refrigerate for later use.
Apple crumble
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, salt and cinnamon and cardamom.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Spread the crumble mixture on a tray lined with baking paper and bake for 15 min or until cooked. Remove the crumbles from the oven.
  5. Cut the apples in half and remove the centre to create an indent.
  6. Spread the crumble mixture on top of the apple.
  7. Bake the apples with the crumble for 15 min or until the apples are warm but still holding their shape.
Garnish
  1. Pour the custard on the plate. Mix the red jam with some hot water to loosen it and pipe a line around the place. Insert the tip of a skewer or a knife and drag it outwards from the centre to create a spider web pattern.
  2. Place the baked apple in the centre and serve.
Stuff to know
It is possible to make the custard and to bake crumble topping ahead of time. Store in the fridge until needed.
Since the crumble topping is already cooked, the apple doesn't need much oven time.
Ideally, use a tart apple like a granny smith to have a proper apple flavour.

 

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Pear and chocolate crumble

Pear and chocolate crumble
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • 1 tbspn cacao powder
  • 25 gr dark chocolate
  • ½ tspn cinnamon
  • 2 pears
  • 1 tbspn sugar
  • 100 ml cream
Instructions
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, cacao powder, chopped dark chocolate and cinnamon.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Peel and dice the pear. Toss them with the sugar in a greased ovenproof dish.
  5. Spread the crumble mixture on top.
  6. Bake the crumble for 20 min or until the top is cooked and golden.
  7. Whip the cream to soft peaks and serve with the crumble.
Stuff to know
It is possible to make and bake the crumble topping seperately ahead of time and to put it on the pears at the last minute.
Reduce the baking time of the crumble as a whole since the topping is already cooked.

 

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Apple crumble

Apple crumble
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • ½ tspn salt
  • 1 tspn ground cinnamon
  • ½ tspn green cardamom
  • 2 apples
  • 1 tbspn sugar
  • 1 tbspn walnuts
  • 100 ml cream
Instructions
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, salt and cinnamon and cardamom.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Peel and dice the apple. Toss them with the sugar in a greased ovenproof dish.
  5. Spread the crumble mixture on top.
  6. Bake the crumble for 20 min or until the top is cooked and golden.
  7. Whip the cream to soft peaks and serve with the crumble.
Stuff to know
It is possible to make and bake the crumble topping seperately ahead of time and to put it on the apple at the last minute. Reduce the baking time of the crumble as a whole since the topping is already cooked.
Skip the walnuts for a simpeler version.
Ideally, use a tart apple like a granny smith to have a proper apple flavour.

 

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