#Baking recipe

[marozzoespabakingcooking]

Strawberry Mousse Cake

(+ explanations on how to do other flavors like apricot, passion fruit, etc)

Ingredients Lists

Biscuit

2 eggs

60g sugar

24g flour

24g corn starch

Strawberry Mousse

250g strawberry puree

5 gelatin sheets (~2.5 teaspoon of gelatin powder)

3 egg yolks

75g sugar

100ml milk

150ml heavy cream

Strawberry insertion & glazing

250g strawberry puree x2

5 gelatin sheets x2

75g sugar x2

Other

Lots of strawberries

Material

Baking circle (20cm ø)

Cooking thermometer

Rhodoid band (optional)

Instructions

Strawberry puree

If you don't have strawberry puree, you can make in the following way.

For 1kg of clean and cut strawberries, add 200ml of water, put in a blender and blen everything into a fine puree.

Biscuit

Seperate the yolks and the white of the eggs.

Beat/whisk the yolks and half of the sugar until they take a fluffy texture and whitens in color (example video but it can be done faster with an electric whisk).

Beat/whisk the whites and the other half of the sugar until they become fluffy (example video but add sugar at the start).

Put the whites, the yolks, sieved flour & starch together in one big bowl.

Mix gently until it's all homogeneous. Don't mix to fast or over mix, or you'll loose some trapped air inside the cake.

Prefeat your oven at 170°C.

On a baking sheet, make a circle of the size of your baking circle.

Bake for 15min.

Once cooked, place the biscuit at the bottom of the baking circle (place your rhodoid just before then).

Strawberries

Remove the strawberry stems and cut them in half in their length.

Put the strawberries on the wall of your baking circle or on the rhodoid band.

Make sure the strawberries are suction glued into the walls of the baking circle/rhodoid.

Strawberry Mousse

Put the gelatin sheets in cold water to rehydrate the gelatin.

Beat the yolks and sugar together until it becomes fluffy and whitens in color.

Put the milk on the stove and once it boils, pour it on top of the yolks, and mix well with a whisk.

Put everything in a sauce pan and cook until it reaches 83°C and put off the stove/heat.

Add in the rehydrated gelatin.

Once the gelatin has molten, add in the strawberry puree

Mix with a whisk for 5min to make sure it stays fluffy.

Let the mousse cool down until room temperature.

Once at room temperature, beat/whisk the heavy cream until it becomes a well done whipped cream.

Add in the strawberry egg mix, and mix everything gently until it is homogeneous.

Pour half into the baking circle.

Store the baking circle in the fridge, keep the mousse at room temperature.

Strawberry Insertion

Put the strawberry and sugar together in a sauce pan and let the sugar melt into the strawberry.

Add the rehydrated gelatin in, and mix until it has molten.

Take a circular baking pan slightly smaller than the baking circle, and cover it with food wrap.

Wait until the mix has cooled down a bit, and pour it in the pan.

Store in the fridge.

Once both the mousse & the insertion has gelified, put the insertion on top of the mousse.

Pour in the rest of the mousse on top of everything and store in the fridge.

Strawberry glazing

Proceed in the same way as the insertion until step 2 included.

Wait for the glazing mix to cool down to room temperature, but before it has hardened.

Once the mousse has finished hardening, pour the glazing on top.

Store in the fridge until everything has hardened properly.

Remove the circle and the rhodoid.

Notes & Advices

You can do the mix for insertion & glazing together in advance. If it has hardened, 30s in the microwave, and it'll melt down again.

Alternatives

This works with other fruits. With that recipe you can do:

Strawberry

Apricot, peach,...

Raspberry, blackberry, blueberry... (any kind of wild berries)

Passion Fruit

Rose hip

Probably many others.

However some modifications may be required:

For sour fruits, or fruits that become sour as they cook (apricot, passion fruit), you may need to add 25g of sugar into the insertion and glazing, and add 75g of sugar in the milk while making the mousse.

If the puree/juice is very liquid, like with passion fruit, add an extra gelatin sheet for the mousse.

For all of those flavors mentioned before but strawberry & passion fruit, you will neeed to cook the fruit with the water before blending. Sieve the puree for raspberry/blackberry/passion fruit/rose hip, remove the stone before the cooking for apricot/peach. Add 400ml of water per kilo for rosehips instead of 200ml. For passion fruit, add no water.

Example of an apricot & passion fruit mousse cake I have done:

[youvebeenlivingfictionalreplies]

Best brownies I've ever made. 10/10, recommend highly.

[bakingbees]

apple pastries :)

heres the recipe for some apple pastries i made today !! they are perfect for an autumn picnic :D

makes: 6 - 10 pastries

oven temp: 200C

ingredients:

2 apples

ready made pastry ( puff pastry recipe coming soon)

1 egg (for egg wash

sugar

cinnamon

recipe:

cut apples horizontally into slices all the way through the core

using a small cookie cutter, take the cores out of each apple slice

wrap each slice in pastry, by lopping the pastry around the edge and through the hole in the middle

egg wash the pastry and sprinkle with a mix of sugar and cinnamon

bake for around 12 minutes

[askwhatsforlunch]

Apple and Nut Parcels

These Apple and Nut Parcels, filled with deliciously Autumnal flavours, make a beautifully seasonal dessert to end your Sunday Lunch. Have a good one, friends!

Ingredients (serves 3):

5 medium Ribston Pippin apples, rinsed

1 teaspoon Mixed Spice

1 1/2 tablespoon unsalted butter

1 heaped tablespoon good Chestnut Honey

1/4 cup pecans

1/4 cup hazelnuts

6 brik pastry circle (paper thin Tunisian pastry discs resembling filo)

6 tablespoons good Chestnut Honey

Peel, core and dice Ribston Pippin apples, and place apple dices into a medium bowl. Sprinkle with Mixed Spice, tossing well to coat; set aside.

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat, and stir in Chestnut Honey. Set aside.

In a small frying pan over a high flame, toast pecans and hazelnuts until just browned and fragrant. Remove from the heat and allow to cool, before chopping the nuts roughly.

Preheat oven to 180°C/°F.

Line a baking tray with baking paper. Set aside.

Lay a brik pastry circle onto your work surface. Brush generously all over with Honey butter. Lay a second brik circle on top, pressing gently.

Spoon a cup of the spiced apple dices in the centre of the pastry disc. Sprinkle with chopped pecans and walnuts, drizzle genenrously with 2 tablespoons Chestnut Honey, and wrap the pastry to form a parcel. Place it onto prepared baking tray, seam and edges down.

Repeat with remaining brik pastry circles, spiced apple dices, chopped nuts and Honey, saving a few of the chopped nuts, until you have three beautiful parcels.

Brush them with a little of the Honey butter, and place baking tray in the middle of the hot oven. Bake, at 180°C/360°F, 20 to 25 minutes, until a nice golden brown colour.

Remove from the oven, and brush parcels with remaining Honey butter.

Serve Apple and Nut Parcels hot, sprinkled with chopped pecans and hazelnuts.

[gh0str3c0rd3r]

i am normal you can trust me with a properly greased loaf tin, 160 grams of softened butter and 175 grams of granulated sugar whisk until fluffy add three eggs and one tablespoon of vanilla extract (you may also want to add some cinnamon into your batter too) then whisk again until combined, 200 grams of self raising flour fold it in gently until all mixed in then add 100 millilitres of any milk whisk once more until smooth and combined scoop half of this batter into a loaf tin and level it out (make sure to start preheating your oven to 150°c by this point)

trust me where are you going peel and dice 2-3 apples (i always go for green ones) add 3 tablespoons of granulated sugar and 2 tablespoons of cinnamon then mix until all of the apple is evenly coated and scoop half of them onto the batter in the loaf tin and even them out

wait trust me dude now get a bowl and 50 grams of brown sugar and 2 teaspoons of cinnamon and stir until combined now sprinkle about half of that over your batter and apples, add the remainder of your batter to your loaf tin and level it out now add the rest of your apples on top and then sprinkle all of your sugar-cinnamon mixture over, now put it into the oven for about an hour and thirty minutes (if you use a black tin like i do make sure to put tinfoil over if the top has baked but the rest has not so you dont burn it) now take it out of the oven and let it cool properly and remove it from your tin and slice it now you have a cinnamon-apple loaf cake 👍

[symphorine]

Trianon cake recipe

Recipe for the cake I've been making! It has chocolate, praline and a hazelnut biscuit. I'll add pictures for visual help later, and possibly some adjustments for quantities/ingredients, but the link contains the recipe both for the cake and for the homemade pralin/praline paste if you need, and it's a solid recipe as it is.

I think it could also be made gluten-free, so I'll experiment with that and add the ingredients/proportions needed in later (but tbh it's probably just replace the flour in the biscuit base with additional hazelnut flour and use gluten-free cornflakes).

Upon googling to make sure trianon is the proper name, it looks like this is a smaller and less rich variation of it (the mousse in this recipe uses only eggs, not whipped cream, and there's less of it), but I enjoy it and it's still close.

If you make it I hope you enjoy it :) It's my favorite cake

[beautyandtheuniverse]

Chorizo Pumpkin And Caramelised Onion Hand Pies | Donna Hay

[ibakemistakes]

donut party 🍩

instagram || ibakemistakes

[ryeisenberg]

Mini Blueberry-Lemon Poppy Seed Muffins with Buttermilk | ThePracticalKitchen.com

[gentleraccoon]

my spouse and i have this poor bitch dessert we call " the apple thing" and it goes like this:

get an apple, cut it up into little bits, probably diced

you don't have to peel it if you don't want to, but my spouse likes it peeled. i, on the other hand, do not mind the peel

stick the cut up pieces in a large mug

plop a tablespoon of sugar in the mug, then a tablespoon of flour, then a tablespoon of butter, then sprinkle whatever amount of cinnamon your heart desires. stir it to the best of your ability, but the butter will probably not be soft. that's fine.

microwave it for like. 30 seconds. stir it after that, then microwave for 30 seconds again. stir once more, then nuke it again for perhaps 30 - 60 more seconds.

eat it, be comforted by the warm apple, the perfect portion, the cozy cinnamon, the sweetness of the sugar, the relative ease of preparing such a small but satisfying treat

[marozzoespabakingcooking]

Chocolate Mousse Cake

Ingredients lists

Chocolate biscuit

5 eggs

150g sugar

60g flour

60g corn starch

10g cocoa powder

Chocolate Mousse

3 egg yolks

75g sugar

150g 55% dark chocolate

250g milk

270g heavy cream

4 gelatin sheets (~2 teaspoon of gelatin powder)

Chocolate Disc

100g couverture dark chocolate

Required material

Baking circle (~20cm ø)

Piping bag

Chocolate plastic sheet

Cooking thermometer

Rhodoid band (optional)

Instructions

Chocolate biscuit

Seperate the yolks and the white of the eggs.

Beat/whisk the yolks and half of the sugar until they take a fluffy texture and whitens in color (example video but it can be done faster with an electric whisk).

Beat/whisk the whites and the other half of the sugar until they become fluffy (example video but add sugar at the start).

Put the whites, the yolks, sieved flour, starch & cocoa powder together in one big bowl.

Mix gently until it's all homogeneous. Don't mix to fast or over mix, or you'll loose some trapped air inside the cake.

Prefeat your oven at 170°C.

On a baking sheet, using a piping bag with a 1cm round opening, make a disc 1cm small in diameter than your baking circle.

On another baking sheet, make one or several series of lines, each line being half the height of your baking circle, each barely touching one another. The combine length of everything should be barely more than your baking circle perimeter. See schemas below for better visualization.

Bake for 15min.

While it is still warm, place the disc at the bottom of the baking circle, place rhodoid inside of the baking circle (optional), and then place the band all around the wall. Make sure the two ends of the cake band compress each other, and compress the disc. That will ensure they are sealed tight.

Chocolate Mousse

Put the gelatin sheets in cold water to rehydrate the gelatin.

Beat the yolks and sugar together until it becomes fluffy and whitens in color.

Melt the dark chocolate into the milk.

Once the milk is about to simmer, pour it on top of the yolks, and mix well with a whisk.

Put everything in a sauce pan and cook until it reaches 83°C and put off the stove/heat.

Add in the rehydrated gelatin and mix with a whisk for 5min to make sure it stays fluffy.

Let the mousse cool down until room temperature.

Once at room temperature, beat/whisk the heavy cream until it becomes a well done whipped cream.

Add in the chocolate egg mix, and mix everything gently until it is homogeneous.

Pour into the baking circle.

Chocolate Disc (optional)

First temper the chocolate: Melt the chocolate until it reaches 50-55°C, lower down the temperature while stirring until 28-29°C, and then reheat to 31-32°C.

Pour the chocolate on a plastic sheet designed for chocolate decoration.

Spread the chocolate into a thin layer, and place a second plastic sheet on top.

Before it hardens, push the baking circle on top of the chocolate sheets to make a circle.

Let it cool down until it hardens properly.

Once the chocolate mousse has fully hardened/gelified, remove the baking circle & rhodoid, and top the cake with the disc.

Alernative

If you cannot make the chocolate disc, instead, before removing the baking circle, you can top the cake with cocoa powder, and then remove the baking circle.

You can also add a layer of thick dark chocolate frosting on top.

Advice

When cutting the cake, heat up the knife so you can melt through the chocolate disc instead of breaking it into small bits.

Make sure to make the chocolate disc really thin, or it'll be too hard eat proper.

[autismcooks]

Microwave brownies

Ingredients:

plain flour (6 tbsp)

brown sugar (6 tbsp)

cocoa powder (3 tbsp)

salt (pinch)

milk (6 tbsp)

butter (3 tbsp)

chocolate chips 

other toppings 

Instructions;

1. Add plain flour, brown sugar, cocoa powder, a pinch of salt and milk in a bowl

2. Melt butter and also add it

3. Mix up, then add in chocolate chips and any other toppings, i like to add chopped hazelnuts

4. Microwave on 800w for 2 minutes.

5. Serve!

As always, feel free to add extra toppings

[seaside-writings]

🍌🍞 CeCe's Honey Banana Bread 🍞🍌

Hiya there, everyone! So this is a little different from my usual post, but I've wanted to share some of my favorite recipes with you all for a while now. I figured since I can't cook for you all in person, I can at least share the recipes I love so you can make them yourselves.

So this first recipe is my honey banana bread recipe that I've been making for about a year now; I hope you all enjoy it, and if any of you make it, please send me pictures so I can see them.

I hope you all stay blessed and safe throughout your day.

Lots of Love & Wishes: Celia 💙

Wet Ingredients:

1 cup of honey

2 to 3 ripe bananas mashed (It depends on how big the bananas are.)

2 eggs

1/3 cup of vegetable oil

1 tsp of vanilla extract

1/4 cup of milk (You can use whatever type of milk you like, I use whole milk because it makes the bread fluffier in my opinion.)

Dry Ingredients:

1 3/4 cups of flour

1 tsp of baking soda

1/2 tsp of salt

1 tsp of ground cinnamon

Instructions:

Preheat oven to 325 degrees Fahrenheit.

Grease and lightly flour a 9 x 5-inch pan.

In a cereal bowl mash up your bananas until it's almost a pudding constancy, then add in your milk and whisk until combined.

In a medium-sized bowl mix together your flour, baking soda, salt, and ground cinnamon.

Then in a large bowl whisks together your honey and oil, before adding in your eggs.

When all three are mixed together add your banana milk mixture until everything is blended together.

Once all your wet ingredients have been combined continue to stir while slowly adding all of your dry ingredients.

After that continue stirring everything together until all of the dry ingredients are mixed in with the wet.

When that's done pour into your pan and sprinkle more cinnamon on top for a little more flavor.

Then put it inside the oven and bake for 55 minutes to 1 hour.

And there you have it honey banana bread!

Small Flavor Tip: You can add other things like chocolate chips, dried fruits, and nuts to have it fit your taste a little bit more. I don't really like those with banana bread so I'll usually spread honey or apple butter on a slice.

I hope you all enjoy it!

[askwhatsforlunch]

Blueberry Galettes

These simple Blueberry Galettes make a more-ish and deliciously comforting dessert to your weekend lunch, especially on a grey and rainy day! Happy Sunday!

Ingredients (serves 3):

1 1/3 cup frozen blueberries

4 tablespoons caster sugar

2 tablespoons coarnflour (starch)

1/2 lemon

415 grams/14.6 ounces Almond Pastry 

1 egg

Icing Sugar, for sprinkling

Preheat oven to 200°C/395°F. Line a baking tray with baking paper; set aside.

In a medium bowl, combine frozen blueberries, caster sugar and cornstarch. Thoroughly squeeze in the juice of the lemon halve. Give a good stir until perfectly combined. Set aside.

Divide Almond Pastry into three equal portions, and roll each onto a lightly floured surface, into a circle, not too thinly. Trim the edges, and gently place Almond Pastry circles onto prepared baking tray.

Arrange blueberry mixture in a heap onto the centre of the Pastry circles. Fold the edges of the galettes, slightly on top of the blueberries.

Break the egg in a small bowl, and beat it lightly.

Brush the edges of the galettes with egg wash.

Place in the hot oven, and bake, at 200°C/395°F, 25 to 30 minutes, until pastry is a nice golden brown colour.

Remove from the oven, and let cool slightly. Then, sprinkle lightly with Icing Sugar.

Serve Blueberry Galettes, warm or cooled, with or without a scoop of Whisky Ice Cream or a dollop of crème fraîche, and a glass of chilled Champagne!

[parveens-kitchen]

Everything Good Banana Bread Mini Loaves

Title: Mini Delights: Everything Good Banana Bread in Adorable Loaves. Welcome to a delightful twist on the classic banana bread – the Everything Good Banana Bread in mini loaves! These cute, individual servings are made with a blend of wholesome ingredients that will tantalize your taste buds. Join me on this baking adventure as we create these heavenly mini banana breads filled with fresh…

[bakingbees]

Maids of honour

Recipe under the cut !! Maids of honour are shortcust pastry with cake on top, with a jam filling !

Makes: 12

Oven temp: 180C

Ingredients for pastry:

125g plain flour

62g hard margarine

cold water

pinch of salt

Ingredients for cake:

50g soft margarine

50g self-raising flour

1 medium egg

50g caster sugar

Recipe!!

preheat oven

make pastry by rubbing in the flour, margarine and salt, then adding cold water until a dough is formed

cover pastry and allow it to chill

roll out pastry and use a fluted cutter to line 12 bun tins. Chill the pastry cases for 10 minutes

make the cake topping by creaming together the margarine and sugar, then mixing in the egg, then fold in the flour

add a teaspoon of jam to each of the pastry cases

top the pastry cases with cake mix, and make sure to spread it evenly

bake for 15 minutes and decorate with icing sugar