My recipe Puff pastry apple tarts is not a difficult one and is way faster to make than a regular apple pie. The only dough you need is puff pastry! Puff pastry comes in different sizes. You can buy one puff pastry sheet or square sized puff pastry sheets. The last one is the one you will need for this recipe! Also it is very important to buy puff pastry based on butter! This one is more flaky when you bake with this type of puff pastry.
When you have puff pastry in the freezer, make sure you work with this type of dough when it is half frozen! This is the best way to work with it. When you use puff pastry on room temerature, your puff pastry will be quick out of shape and is harder to work with. That’s why I make sure it is cold and half frozen.
For puff pastry apple tarts recipe, I am using 4 Jonagold apples. These type of apples are good for apple pies and apple sauce. For this recipe, I am also using soaked raisins on Calvados, spices and cornstarch. The ingredients gets a different treatment than regular apple pies. I am going to cook the apples with raisins, spices, sugar an apricot jam. The cornstarch will makes my cooked apple tart ingredients gravy!
Cookied apple tart ingredients. with apples and raisins.
Preparing puff pastry dough
It is important to use cold puff pastry. When I am preparing Puff pastry apple tarts, I am always making two tarts. So for this recipe I need in total 8 square sized puff pastry sheets. Each apple tart have two puff pastry sheets for the bottom and two sheets on top. For this recipe I am using a jelly role baking pan and cover this with parchment paper! I am pushing one puff pastry sheet a little above the other. To make one piece of puff pastry, I am using a rolling pin and you don’t see it were 2 puff pastry sheets before!
I still have to prepare the top of the puff pastry apple tarts. This is an easy one! I am doing the same as the bottom part, only in the middle, I am cutting lines with a knife. I am starting 1/2 inch from the beginning and leave 1/2 inch at the end. When this part is ready, then I am using a spoon and lay cooked apples and raisins in the middle of the puff pastry (bottom). After this I brush water around the cooked apples and put the other part of puff pastry on top of it.
Before my Puff pastry apple tarts are going into the oven. I am pre heating my oven on 390F/200C. The top of both apple tarts needs only egg wash. Not too much, The more egg wash, the darker the tarts coming out of the oven! Baking time for this recipe is only 30 minutes. When my apple tarts reaches 25 minutes. Then I am pre heating in the microwave 2 tbsp of apricot jam with 2 tbsp of water. When my Puff pastry apple tarts are coming out of the oven, I brush some apricot jam on top of this. This recipe is delicious and typical Dutch dessert with vanilla ice cream. Also you can eat this tart warm or on room temparature. Within 1 hour this tart is ready!
Puff pastry apple tart comes just out of the oven.
When my tarts are on room temperature, I will cut them in 4 pieces and serve them on a plate. As you can see, this recipe isn’t difficult and within 1 hour, you can have a flaky apple tart ready! when you have a comment about this recipe, please use the comment box below. Enjoy baking Puff pastry apple tarts. You can find my recipe below.
4 Jonagold apples (or other apples for apple pies)
200 grams mixed raisins
100 gram granulated sugar
2 tbsp Cornstarch
1 tsp cinnamon
2x 2 tbsp apricot jam
2x 2 tbsp water
1 egg (whisked)
1 tbsp lemon juice
Peel 4 apples and cut them in cubes. Use a medium sized stainless steel or Teflon pan and cook apple cubes with 1 tsp cinnamon, 100 grams granulated sugar and 200 grams mixed soaked raisins. Use a wooden spoon and stir well! After 6 minutes cooking on medium/low fire, add 2 tbsp of apricot jam and 2 tbsp of cornstarch to the batch. After 8 minutes cooking this is done! The name of this cooked mix is apple mud.
Use in total 8 puff pastry sheets (square sized) and make sure they are cold or half frozen! There are 2x 2 sheets for the bottom of the tart and 2x 2 sheets for the top of the tarts. Use a jelly roll baking pan and cover the bottom with parchment paper.
Stick 2x puff pastry sheets together and use a rolling pin and roll out 1 piece of puff pastry. Do the same for the 2nd tart.
When the apple mud is cooled off on room temperature, use a spoon and place the apple mud in the middle of the puff pastry bottom sheets. Use kitchen towel to remove the excessive liquid around the apple mud.
Stick the other 2x 2 puff pastry sheets and use a rolling in to make 1 puff pastry sheet. Use a knife and cut lines horizontally on top of the puff pastry dough. Brush water around the apple mud (on puff pastry) and place the puff pastry with lines on top of the apple mud.
Push the sides well (not to hard until it’s closed on all sides. Brush lightly egg wash on top and bake both tarts in a pre heated oven of 390F/200C in 30 minutes.
Use the other 2x 2 tbsp of apricot jam with 2 tbsp of water until you have a sticky sauce. Whisk well and brush this on top of both baked puff pastry apple tarts.
You can eat this flaky puff pastry apple tarts warm with 1 scoop of vanilla ice cream, or you can eat this on room temperature with sweetened whipped cream.
Cuisine: Dutch |Recipe Type: Pastry
* This recipe is for 2 apple tarts
* Use apples which are good for apple pie recipes
* Use soaked raisins, You can use Calvados, Cognac or Rum.
When you don't use alcohol, just soak the raisins without
* Use apricot jam, not apricot preserves!
As you know, I have start baking apple pies since childhood. My next recipe German apple bars is one of them. Official we call them Apple schnitten! These apple bars are popular and delicious! As I have explained in one of my earlier apple pie recipe blogs, I bake apple pies with my own spices. I will share this recipe with you and you can bake these German apple bars with cinnamon. This recipe isn’t difficult to make. With European pie crust, this is an easy one!
The best thing to do is to prepare European pie crust one day in advance. So the lemonzest and vanilla extract have plenty of time to adjust to the dough. The best baking pan for this recipe is a jelly role pan. This one is flat and not higher than 1 1/2 inch! You can butter the sides and bottom and cover the bottom with parchment paper.
When I start with this recipe, I am always preparing my Vienna dough one day up front. Vienna dough is European pie crust and better known as Vienna dough. What I first do is stick the bottom with one layer of Vienna dough on parchment paper. Then I cover Vienna dough with frangipane. This is another recipe which I make up front and keep this on room temperature for use. Frangipane is almond cream with minced almonds, eggs, butter and sugar. This recipe is easy to make and I keep this most of the time in the freezer until use.
German apple bars with apple, soaked raisins seasoning and almond.
Make sure frangipane is on room temperature when you use it. This frangipane recipe is very useful for so many other bakings. That’s why I have this always in my freezer. On top of the frangipane goes another layer of Vienna dough. My German apple bars crust is ready! The only part is to decorate this with raisins, apples and seasoning. Before I am done with preparing German apple bars, I am pre heating my oven on 165C/330F
Apples and soaked raisins
For German apple bars recipe, I am using Jonagold apples! If you cannot find these apples, try to find other apples which are for apple pies. You cannot use every apple for apple pie recipes. I prefer Jonagold because they are always available and not expensive either! For my soaked raisins, I am using light and dark raisins with dried cranberries. I soak them in cooked water for about 15 minutes, then they go into a jar with alcohol. My first choice is always Calvados. When you don’t like with alcohol, you can leave the alcohol. Please see this recipe link here!
German apple bars with Vienna dough and frangipane
Baking German apple bars
When the seasoned apples with raisins and apricot jam is on top of the dough, it is time to bake! I bake German apple bars in a pre-heated oven of 165C/330F in 55 to 60 minutes. When the German apple bars come out of the oven, I let this cool off until room temperature! After this, I am cutting this pie in bars. One time horizontal and 4 times vertical. The last part of these bars are confectionate sugar. German apple bars in Europe have always confectioner sugar on top. For this, I am using a strainer and dust above like it is snow.
Anyway! this recipe isn’t difficult to make! Especially when you make Vienna dough and frangipane and soaked raisins up front. During the holidays, our catering makes these German apple bars with gingerbread spices. You can find my recipe below and if you like to make a comment about this recipe, please use our comment box below! Enjoy baking German apple bars! For more apple pie ideas, please see our Apple and other pies board on Pinterest. Our recipes are also on our Google plus account.
Or see our recipe Vienna dough European pie crust!
150 grams All purpose flour
150 grams pastry flour (Type 00)
115 grams white caster sugar
115 grams Extra fine granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
1 tsp vanilla extract
1/2 lemon (zest)
210 grams unstalted cold butter ( in cubes)
1 egg (whisked)
Or see our recipe online Frangipane. Use 50% of the frangipane.
Freeze other 50%
3/4 cup Dark raisins
3/4 cup White raisins
1/2 cup dried cranberries
3 to 4 tbsp Calvados apple brandy
Garnishing on top
2 Jonagold apples
6 tbsp of mixed raisins
1 tsp cinnamon
1 tbsp lemon juice
1 tbsp granulated sugar
1 ½ tbsp apricot jam
1 ½ tbsp water
2 tbsp sliced/shaved almonds
Directions Vienna dough (European pie crust)
Mix on highspeed 210 grams cold butter (in cubes) with lemonzest (1/2 lemon), 1 tsp vanilla extract, 115 grams white caster sugar and 115 grams extra fine sugar until creamy!
Whisk in a separate bowl 150 grams all purpose flour and 150 gram pastry flour with 1 tsp baking powder, ½ tsp baking soda and 1/8 tsp coarse salt.
Add 1/3 of flour mix at the time. Mix until incorporated . Then add the 2/3 flour mix to the batch and the 3/3.
Mix egg wash of 1 egg until incorporated.
Vienna dough is ready! Knead until it is flat and oblong. Wrap the dough in plastic film and let it chill for at least 3 hours.
Follow more instructions German apple bars
Use for this recipe almond flour or fresh white almonds. When you use fresh almonds, mince them first! Make sure there are nog bigger parts in the minced almonds batch. The easy way will be almond flour.
Mix on high speed for 2 minutes 100 grams butter with 100 grams extra fine granulated sugar.
Add 1/2 tsp of Almond bitter extract or regular almond extract. Mix this for another 30 seconds.
Take 1 egg and add this to the butter and sugar batch. Mix for another 30 seconds on highspeed.
Now you can add the almond flour to the batch and mix this on highspeed for 1 minute.
There is one egg left! Use this egg as well and mix on highspeed.
Preparing German apple bars
Cut Vienna dough in half and use a rolling pin to roll out one part of the Vienna dough. Put a piece of parchment paper at the bottom of the baking pan and cover the bottom and sides with Vienna dough.
Spread ½ part of the Frangipane cream on top of the bottom of the Vienna dough.
Cover frangipane layer with the other rolled out Vienna dough.
Use 2 Jonagold apples or other apples (use for apple pie recipes), Peel and cut both apples in medium sized cubes. Sprinkle 1 tbsp of lemon juice to avoid coloring.
Add 1 tbsp of sugar, 6 tbsp of soaked raisins and 1 tsp of cinnamon. Mix all ingredients well and put the apple mix on top of the dough.
Pre heat 1 ½ tbsp with ½ tbsp of water and mix well before brushing the top of the apple mix.
Last part is to sprinkle 2 tbsp of sliced almonds on top of the apple mix with apricot jam.
Bake German apple bars in a pre heated oven 165C/330F in 55 minutes
After baking time and cooled off on room temperature. Use a small strainer and sprinkle confectioner sugar on top of the German apple bars. Then you can cut this in apple bars!
Cuisine: German |Recipe Type: Baking
1) Use for this recipe a jelli role baking pan. this one is flat (max 6 by 10 inches or 15cm x 25cm)
2) Make Vienna Dough, Frangipane and Soaked raisin recipe one day in advance.
3) Use for this recipe 50% of the Frangipane recipe. The other part can go into the freezer.
4) Use apples that are good for apple pies
5) WHen you cannot find pastry flour type 00 use this part with all purpose flour.
One of the most popular cakes from France is Fraisier cake Grand Marnier. The original recipe is with Kirch (Cherry liquor). I like more citrus flavor, so my recipe is with Grand Marnier. The most common Grand Marnier is their red label. This liquor type is with Cognac and orange. I work with their yellow label. This is with Tripple sec and orange. This brand has more flavors and colorful labels, only that is my new challenge to try them out for recipes.
For my recipe blog, I am going to take you into the history of this cake and I show you step by step how to prepare this cake. I have made this cake before for other people, and the most common problem is when the cake colapse! With some acetate foil, and good crème de mousseline texture, this won’t happen! For this recipe, you need good quality of strawberries. Some will say, a strawberry is a strawberry, well what you need to know is they need to be big, dark color and tasteful. During my traveling, I have seen and taste plenty of strawberries with no flavor, being too hard or to soft!
Moscovian biscuit cake for Fraisier cake Grand Marnier recipe
Moscovian biscuit cake
To start with Fraisier cake Grand Marnier, I need to bake 7 inch/17,5cm round cake. This cake is not a regular cake. This is a round shaped Moscovian cake and at the end I will cut the cake in half. This cake has a different structure inside than you might use to. That’s because this is a Moscovian cake. First I am preheating whisked eggs au bain marie with sugar. Then I am using my Kitchenaid standmixer and mix eggs/sugar with vanilla extract on highspeed. This takes about 4 to 5 minutes until it is light and foamy! In the meantime I am preheating my oven on 180C/350F.
The last part is to sift flour with cornstarch. I am using a flour sifter for this. Not a regular strainer or sifter. Flour sifter is extra fine. This is to avoid lumbs in the sponge cake. For this I am keeping my cake sifter above my bowl with foamy eggs batter and fold with a spatula. The fold process needs to be slow and I fold the bottom of the bowl until I see no more flour. When you make this recipe, please check the bottom of the bowl, because flour goes always to the bottom. When you don’t fold well, you will see this back after baking. Your sponge cake will show white big spots. When my cake batter is ready, then I will bake this in my adjustable cake ring for 15 minutes!
When my Moscovian sponge cake cooled off, I will cut my sponge cake in half (horizontal). I am still checking if there are no white spots on my sponge cake. If so, that means I didn’t fold my cake batter well. For the next step, I am still using my adjustable cake ring. Only I am going to make it wider to 8 inch/20cm. First I am using a baking tray and laying down my silicone baking mat. Right in the middle of the tray goes my cake ring and place one part of the cake in the middle! There is still space left near and around the cake ring. This is the space for my strawberries! Before I start with this, I am sponging Grand Marnier cake syrup with my brush. (Click on Grand Marnier image for recipe).
The original cake syrup for this recipe is Kirch syrup. This is cherry liquor. I prefer more citrus flavor, so I am using Grand Marnier tripple sec orange. The most common Grand Marnier is Cognac orange. This is the brand’s red label bottle! When I have filled my cake with strawberries and cream, I am sponging the other part of cake with syrup. Then I will push this cake part with sponge side down into the cream. When I push, I see more cream coming up near the empty space around the cake ring.
In my Fraisier cake Grand Marnier recipe, I am using crème de mousseline! Now you might be thinking, what is that? French Pastry have a couple of creams and crème de mousseline is one of them. This cream contains light beaten butter with crème de pâtissière! In this case, I have flavored this cream with Grand Marnier liquor. Fraisier cake is a typical French cake and in Paris you can find this cake with several creams. There are so many pastry shops in town. One is making this cake with crème de mousseline and another shop uses crème de anglaise. Crème de anglaise contains crème depâtissière with whipped cream and gelatine. Gelatine avoids cream from colapsing. Crème de mousseline has the same effect without whipped cream and gelatine.
I am using crème de mousseline when the bottom of the cake and strawberries are in position in the cake ring. Another important tip is to use acetate foil. This is cake foil to prevent your cake from colapsing and leak around the cake ring. Also when your cake is ready for use, you can remove your cake ring easy and without damaging your cake. Place this foil before you start filling your cake with strawberries and one part of the sponge cake!
Fraisier cake with crème de mousseline and strawberries
Finally almost done!
When I am finished with the acetate foil, cake, strawberries, there is one thing left. The top of the sponge cake needs cream too! For this I am using a spatula and as you can see in the picture, you don’t see sponge cake anymore! I am covering the top of the cake ring with plastic film and leave this cake in the refrigerator for 3 to 4 hours! When this cakes comes out of the refrigerator, the only thing what I have to do is cake decorating! For this cake I am using pink rolled fondant. For this I am using a rolling pin and cut this our with my adjustable cake ring (8 inch/20cm). This part comes on top of the Fraisier cake.
Fraisier cake with Grand Marnier cream, strawberries and chocolate
Decorating Fraisier cake
The last and final part is to decorate Fraisier cake Grand Marnier. There is already a round layer of rolled fondant on top. This can be pink or green color of choice. Decorate this on top with a few strawberries. You can also choose for a mixed combination of strawberries and raspberries as well. Chocolate is optional! For this you can use white or milk chocolate. When you google on Fraisier cake only, you see plenty of decorated Fraisier cakes. Sometimes it has marzipan flowers as well. Well you can find my full Fraisier cake Grand marnier recipe below. If you have a comment or want to ask something about my recipe blog, please use my comment box below.
It would be nice to stay in touch with you on our social media accounts. I have more images and recipes on Pinterest and Google plus. Enjoy baking Fraisier cake Grand Marnier or whatever liquor you will choose.
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1 tsp of vanilla sugar or add ½ tsp vanilla extract
Additional ingredients for decoration
500 grams big sized strawberries
8oz or small package of rolled fondant (pink or green color)
150 grams white or milk chocolate (optional)
Directions Moscovian biscuit cake
Use a thermometer and a deep stirfry pan. Whisk eggs and sugars until
you reach 50 celsius/122 F. Sugar will be solved in eggs.
Mix on high speed for about 4 to 5 minutes the warm eggs with 1 tsp vanilla extract. Mix until light and foamy!
Use cake sifter and sift above the mixed eggs/sugar pastry flour and cornstarch. Fold the cake flour/cornstarch with a spatula until you see no more flour! Make sure you fold this from the bottom of the bowl as well. Flour sticks at the bottom of the bowl!
Use and adjustable cake ring or a regular cake ring 7 inch/17.5 cm, silicone baking mat and baking tray. Put the silicone baking mat in the baking tray and put the cake ring in the middle and fill this with cake batter. Use a spatula on top to smooth the cake batter.
Bake the Moscovian cake in 15 minutes in a preheated oven 180 celsius or 350 F.
After baking, cool off this cake to room temperature! See preparing cake instruction when finished with crème de mousseline.
Instructions crème de mousseline
Preheat on low fire milk (do not boil!!!). Mix egg yolks at the same time for 2 minutes on high speed with sugars Add vanilla extract and vanilla sugar. Mix for another minute on high speed.
Pour 25% of the warm milk to the egg yolk batch and mix for another minute on high speed. (egg yolks can adjust on the warm temperature)
Use a medium size stainless steel pan and whisk the egg yolk with the other part of warm milk and cornstarch on low/medium fire until it thickens. (This is for about 4 minutes)
When the crème de pâtissière is ready, put it on a flat plate to cool off to room temperature. Use plastic film to cover the cream. When crème de pâtissière has been cooled off, then you can start beating butter on high speed until it is light of color and smooth. (approx 4 minutes mixing)
Before mixing creme de patissiere with butter, mix cream patissiere for a minute to losen up.
Add crème de pâtissière (yellow cream on room temperature to the butter) and mix on high speed for another 4 minutes! (Use a hand mixer for this)
Add 1 tsp of Grand Marnier liquor or other fruit liquor of choice and mix this on high speed for another minute.
Now you have crème de mousseline! Put it in a large plastic piping bag and cut the bottom when you start using this. (Leave this in the refrigerator for about 15 minutes)
Instructions cake ring
When you use an adjustable cake ring, make sure your ring is 8 inch or 20 cm diameter. Put this on a baking tray with silicone baking mat in the middle. Use acetate foil and make sure your ring has been fully covered on the inside of the ring.
Cut your Moscovian biscuit cake in half (horizontally) and place this cake in the middle of your cake ring. There is still space left because your cake is smaller than 8 inches wide.
Use ½ tbsp of Grand marnier cake syrup and brush the yellow part of the cake.
Cut 6 to 8 large strawberries in half (vertically) and place the berries on the site to the acetate foil, do this around the cake edges. Cut the left over strawberries in small cubes. These trawberries will be placed in the middle of the crème de mousseline (inside the cake)
Cut your crème de mousseline piping bag at the bottom and push the open spots between the strawberries with cream. Spread more cream about the moscovian biscuit cake part and use a spatula to spread the crème de mousseline. Put on top strawberry cubes and cover this again with crème de mousseline.
Brush the other Moscovian cake part with 1 ½ tbsp of cake syrup and push this gently with the yellow cake part down into the crème mousseline. When you push the cake part down into the creme de mousseline, you will see on the sides there is more crème de mousseline popping up!
Use a spatula and spread the top of the Moscovian biscuit cake smooth!
Your cake is ready for the refrigerator and put it in there for minimum of 3 hours. Crème de mousseline have enough time to adjust to the cake.
After 3 hours, remove your cake ring gently and as you can see, the cake still have acetate foil around the cake. Leave it just the way it is!
Use a rolling pin and dust this with confectioner sugar. Role out 8 oz rolled fondant. Use pink or green color! Use your 8 inch ring/ 20cm and cut out rolled fondant. Place this on top of the crème de mousseling and brush the white spots of confectioner sugar away with water. ( not too wet!!!!)
Decorate your Fraisier cake with a couple of medium sized strawberries. Decorating with melted chocolate is optional. When you use chocolate, please melt 150 grams of chocolate and use a piping nozzle.
Cuisine: French |Recipe Type: Pastry - Patisserie
* Make sure you weigh all ingredients! European pastry is all about weighting ingredients!
* For acetate cake foil, please google this where to buy.
* Strawberries must have good quality, not old, damaged or frozen! Use Fresh medium to large sized strawberries.
* The Original cake syrup for this French pastry recipe is Kirch This is cherry liquor. You can use other liquor of choice for this recipe.
*For Fraisier cake decorating, please google on Fraisier cake and click on images. You see plenty of Fraisier cakes with their decorations.
*Pastry cream (creme de patissiere) recipe is developed for this recipe. Don't use other recipes to combine. this will mess up your creme de mousseline.
* For any questions, please contact us at firstname.lastname@example.org
One of my favorite candy is Creamy chocolate caramel fudge! The American way is with condensed milk. I prever the English way with Clotted cream. Fudge made of clotted cream is way softer and this product is great to work with. It is natural and very creamy! Unfortunately, clotted cream isn´t available in all grocery stores. The store in my neighborhood has this dairy product and the wholesaler.
My Creamy chocolate caramel fudge is with Golden syrup. and this syrup has delicious caramel flavor. Also I am using butter vanilla extract for this recipe.
For Creamy chocolate caramel fudge I am using a stainless steel pot with a thick bottom. This is to prevent from burning. Also I am using a statula to keep stirring the liquid fudge on medium/low fire. It is important to use a thermometer during the cooking process! When I keep stirring for about 7 to 10 minutes, then I am reaching soft sugar boiling point of 116C/240F. Then I am taking this off the stove and let it rest for about 5 minutes!
Melting chocolate (Au bain marie)
In the meantime I am going to melt milk chocolate. For this you can use a chocolate bar (150 grams). When I am working with chocolate, I am using the best brand of chocolate which is Barry Callebaut. This brand makes the best of chocolate chips for cookies and bon bons. A real bon bons shop makes handmade bon bons with Barry Callebaut chocolates. You cannot compare this brand with any other chocolate brands. They are the king of chocolates!
To make a quick melting process withing 5 minutes, I am using my microwave. I am using a medium size plastic bowl and a spatula for this. I set the timer for 1 minute first. After 1 minute I stirring well and you will see it becomes more liquid! When you stir, the temparture will make the other chocolate chips more soft and liquid. For more instructions about this method, please click this video below.
Stir fudge without heat
When my chocolates are liquid, I will combine this with my fudge. I am doing this on the countertop. there is no more stove needed for this recipe! Creamy chocolate caramel fudge needs a good stir with a spatula until it thickens. the temperature will go down as well. After 7 tot 10 minutes the fudge is ready for a baking tin with parchment paper. Use a 8×8 inch or 20cm x 20 cm tin for this recipe. to spread this fudge in a tin, I am using again my spatula and press the fudge all over the bottom of the tin. Leave this for about 5 minutes and fold one side on top on the other side.
To complete this recipe, please see my recipe below. If you have any questions about this recipe or ingredients, please leave a comment below. It would be nice to follow our team on social media. You can find my recipes on Pinterest and Google plus accounts. Our fudge board and candy boards have more images. Question which are not related to this recipe will not be approved. Enjoy preparing Creamy chocolate caramel fudge.
Use a stainless steel pot/pan with thick bottom, spatula and use a digital thermometer. Set your thermometer on 116 celsius or 240 Fahrenheit.
Use all ingredients except chocolate chips. Put these ingredients on medium fire and set your timer on 7 minutes.
Keep on stirring with a spatula until your thermometer reaches 116 celsius or 240 fahrenheit. (this can be a little bitte longer than 7 minutes. It is between 7 and 10 minutes.
Put your pan off the stove land let it cool down for about 5 minutes!
Use a medium size plastic bowl and melt in the microwave 150 grams of milk chocolate for 1 minute first. After 1 minute, still well until you see the hard parts starts to melt. Put it back in the microware for another 20 seconds and you see it becomes more liquid. Still well with a spatula. When it is fully liquid then it is ready! When not, put it back in the microwave for another 20 seconds and stir well!
Mix liquid chocolate with fudge and keep on stirring until it thickens. this is for another 7 minutes!
Use 20 x 20 inch or 8 x 8 baking tin and cover the bottom with parchment paper. Push the thick fudge with a spatula in the baking tin. Leave the tin for about 5 minutes and fold the 1/2 of the fudge with parchment paper on top op the other part of fudge. then you gave a bigger block of fudge and is easy to cut in pieces.
Put this baking tin with folded fudge in the refrigerator for about 1 hour and your Fudge is ready! Cut this block in squares like bars.
Cuisine: England |Recipe Type: Candy
*Use for this recipe a digital thermometer, spatula, baking tin 20 x 20 cm or 8 x 8 inch and parchment paper.
** Clotted cream is an English dairy product. There are recipes only how to make this your own. Some grocery stores sell this product
***Keep the fudge bars in a container.
****IMPORTANT**** Use parchment paper horizontally and use
extra for both sides. With this you can fold your fudge easy to the other side of the baking tin.
Remove excessive fat on top of the fudge in the baking tin with kitchen towel.
Over the years we have made alot of deviled eggs in all type of flavors and with different ingredients. We knew we had to create something with the cream only! Because the creamy yolk part is that everyone loves to eat. We needed a spread! That’s how we have created Creamy deviled egg spread. Our spread does contains a little bit of mayonnaise, and more cream cheese for this recipe!
For this recipe I do recommend you to use a better quality of cream cheese. The majority of the cream cheeses contain more water and is less compact. That’s why I use Philadelpia cream cheese. Also for this recipe I am using a food processor to mince the egg yolks first. The last important ingredient for this recipe is, to use good quality of regular sized eggs. You can use organic, omega 3 eggs or corn eggs. When you use corn eggs, thist means, chicken got fed with corn feed (GMO Free). These yolks are dark yellow.
Deviled egg spread with Bugles and other potatoe chips
Type of egg and cooking eggs
Lately we see alot of instructions online how to cook a hard boiled eggs. This isn’t very difficult only the instructions making things more complicated. In the summertime we get alot of free eggs from a farm in the middle of the country. This farm does not have that many chicken. The owner have more hobby chicken. These chicken walk outside on a grass field and the eggs are always fresh! During the holidays we need alot of eggs too for our baking and party food. Our catering service use Omega 3 eggs for many of our recipes. These are free range and always fresh. I do not recommend old eggs! During cooking you will see they crack and can burst as well. When cooking time is done, use only cold tab water for your boiled eggs! No ice cubes. This isn’t necessary when you cook fresh eggs. Another tip is to peel the eggs under water.
Use food processor and mince
For creamy deviled eggs spread I am using a food processor. First I am going to mince all the egg yolks then it is time for flavor! The spread for this recipe must be smooth without lumbs. That’s why it is important to mince the yolks very well. To make this cream more thick like a spread, add 1 package of Philladelphia cream cheese to the minced yolks. The last part are the condiments. Be careful with adding condiments to the batch. A little bit too much spices can ruin your spread. Over flavored spread won’t make it right! Add 50% first and keep tasting with a clean little spoon
When your creamy deviled egg spread is ready, you can use this as a dip. This dip is good for Bugles, Potatoe chips, Vegetables (like bell peppers) and crackers. This recipe is also very good for Deviled egg high tea sandwiches. Roast sandwich bread, remove the crust and put a thick layer of deviled egg spread in between. Anyway, when you have questions or want to make a comment? Please use our comment box below. It would be nice if you can tag us when you make our recipe, we will forward your image on our social media accounts. Enjoy making Creamy deviled egg spread.
English tottenham cake was for years one of the most popular cakes from England. Back in the 80’s, this cake was for sale at one of the best pastry shops in Amsterdam. This shop baked one big round sponge cake and on top with soft pink glaze. Bakeries in England sell this cake by the piece. They look like big petit fours pieces with pink glaze. In the UK one piece cost less than 1 pound. In my town it was a different story!
When you want to have a piece, the price went by the grams. So a piece of English tottenham cake became very expensive one! During the years I have searched alot for this recipe and baked this cake several times. I wasn’t satisfied with the result, because it did not meet the standards of the cake I was use to. The great Brittish bake off had this cake in their show and became popular again. Unfortunately, the show deleted their recipe online. Ok! Now it is time to develope one myself! and I am happy to share this with you!
For this recipe I have mixed 50% pastry flour (type 00) and 50% Almond selfrise flour. Almond selfrise flour is gluten free! This type of flour is new in European grocery stores. There are more people with gluten intolerance these days. That’s why this product is becoming more popular in the baking world. When you can’t find almond selfrise flour, you can exchange this for regular almond flour or self rising flour. My recipe instructs to use 1/2 tsp of baking powder, When you use selfrise flour or almond flour, you can use 1 tsp of baking powder!
English Tottenham cake is a small cake! For this recipe I am using a square baking pan which is 8×8 inch ( 20cm x20cm). With this baking pan, you can get 9 petit four Tottenham cakes our of this. That’s why this recipe fits so well with high tea’s. Before you start preparing this cake, make sure your oven is pre heated on 325 fahrenheit (160 celsius). Butter your cake pan and cover this with a piece of parchment papier. For more baking instructions, please see my recipe below.
The last part of this cake is pink glaze. for this recipe I am using confectioner sugar in combination with red syrup, juice and butter! I melt 1/2 tbsp of butter up front and mix this with syrup and juice until I have creamy glaze. The flavor of my glaze comes from raspberry, strawberry or cherry syrup. Beets and raspberry juice are natural food colors without E numbers. Well when you have questions or comment about this recipe, please use our box below.
Enjoy baking English tottenham cake! Whenever you have a high tea party, this will be one of your favorite sweets at your high tea. The color of this cake attracks people, the taste will be a compliment for your baking!
Mix 100 grams of butter with 40 grams of extra fine granulated sugar and 40 grams of white caster sugar until creamy!
Mix 50 grams of pastry flour and 50 grams of almond selfrise flour with 1 tsp of baking powder. Use a fork to mix this in a separate bowl.
Add 1 tsp of vanilla extract and 2 eggs to the butter/sugar and mix until incorporated.
At last, add flour and fold with a spatula until you have a lumb free smooth cake batter.
Use a square baking pan 8 by 8 inch ( 20 cm x 20 cm). brush the bottoms and sides with butter and cover the bottom and 2 sides with 30 cm wide parchment paper. You see on both sides sticking out paper. When your cake has been cooled off, it is easier to remove the cake out of the baking pan with parchment paper.
Bake your cake in a pre heated oven on 325 fahrenheit or 160 celsius in 35 minutes.
Cool off our cake until room temperature.
Mix 130 grams of confectioner sugar with 1 tbsp of red syrup, ½ tbsp beet juice and ½ tsp of melted butter until you have a cream thick sauce.
Spread pink glaze on top of the cake (thick layer) and spread out with a large knife. Dip your knife in hot water to brush the glace part smooth!
Glace on top needs time to become more solid. After an hour you can cut the cake in 9 pieces.
Cuisine: England |Recipe Type: Baking
* When you can't find pastry flour type 00, use all purpose and sift 3 times!
** When you cannot find almond selfrise flour, use Almond flour.
*** With these 2 other flour types, use 1 tsp of baking powder instead of 1/2 tsp!
**** We never bake our cakes with food coloring or it should be organic! We use beets or raspberry juice for our pink glaze. When you don't have this or want to use food color anyway, please use carefully 1 drop of food color and stir until fully incorporated. Your pink glaze shouldn't have dark color or pink. It should be light.
Deviled eggs come in many styles and flavors! Buttercream deviled eggs are the one with butter and heavy cream. This type of deviled eggs is a delicatesse in Parisian restaurants and bars. The official French name for this recipe is Oeuf Mayonaise or Oeuf durs mayonaise. You can order Buttercream deviled eggs during breakfast and lunch time. My recipe is with more spices. This recipe needs good quality of butter and heavy cream (35% fat).
Mix butter with heavy cream on body temperature until creamy!
The first part of Buttercream deviled eggs is mixing butter with heavy cream. It is important to use good quality of butter and heavy cream (35% or 40% fat). Pastry chefs use always 40%. Sometimes it is hard to find in grocery stores, because the high fat level is 35% or less. Heavy cream under 30% is no heavy cream. It is generic and the effect is less! On You Tube you see people showing many ways of whipped cream or heavy cream. They keep mixing and mixing until it loses structure! The result should be always shown at the end. When you start using your mixer, make sure you mix butter on highspeed with a stainless steel bowl.
When I start mixing butter on room temperature, I mix this first for about 3 to 4 minutes on highspeed. Then I add heavy cream to the butter and mix this as well for about 3 to 4 minutes. When you start mixing both ingredients, it’s important this stays on body temperature. That’s why you need stainless steel to maintain the heat. When not, you will see butter starts to lump and this cream should be smooth! When you use a handmixer, you can keep your stainless steel bowl to your body and mix. Also you can use a blowdryer and keep the heat up for a few seconds. When you see a smooth and lump free cream, then you can add spices to it.
Buttercream deviled eggs with ham and salted beef.
This recipe contains 15 eggs and there will be cream left. You can use this cream for ham or salted beef rolls. You can use this cream as well for canapes, amuses or puff pastry cups. When you make this recipe, please use free range or organic eggs. The quality of a good deviled egg is in the type of eggs you use. You can find our recipe below and there are more images of deviled eggs on our Pinterest and google plus account. When you have questions or do you like to make a comment? Please use our comment box below. Enjoy making Buttercream deviled eggs.
150 grams ( ½ cup + 3 ½ tbsp) butter on room temperature
¼ tsp white pepper
¼ tsp coarse salt
1 ½ tbsp granulated sugar
1 tsp Dijon mustard
¼ tsp of curry powder
10 to 12 drops of Maggie seasoning
Boil 15 free range or organic eggs. When water boils, set your timer on 12 minutes. When cooking time is done, remove hot water and put it under the faucet with cold water.
Peel gently the eggs and cut the eggs horizontally. Put these egg yolks in a strainer and egg shells on a deviled egg tray.
Use medium size stainless steel bowl and mix for 3 minutes on high speed butter until creamy. Add 3 tbsp of whole milk to the butter and mix for another 3 to 4 minutes until creamy.
Keep your stainless steel bowl to your stomach. Your body temperature can be used for mixing this on the right temperature. This avoids lumbs in butter. Other alternative is using a blow dryer for a few seconds.
When you mix this for about 6 minutes, you see it is light and creamy! Use a spoon and rub the egg yolks through a strainer. The residu ends up with the butter.
Use a spatula and fold the egg yolk residu with butter cream until incorporated. Add all spices carefully! Better add less than too much! When you add too much spices, your deviled egg will be over flavored. Keep tasting until you think this is right.
7. Use a piping bag with rosette nozzle. Fill all shells with deviled egg cream. There will be cream left. You can use ham or salted beef slices and role up with deviled egg cream. See images blog or see our deviled egg folder on Pinterest.
Cuisine: France |Recipe Type: Party food
For this recipe you need a handmixer, stainless steal medium size bowl, Deviled egg tray (blowdryer optional)
Decoration toppings: Tangerine, Pineapple, Shrimp, cocktail cherry, Parsely leaves, Mayonnaise, Ketchup,
This recipe, Bojo yuca coconut cake is a gluten free spongy cake. Bojo cake comes from the Surinamese soulfood kitchen and is a must have on birthday parties. Not because it is gluten free! This cake has alot of coconut cream flavor and it is spongy! This recipe contains fine grated yuca with grated coconut, coconut cream and milk. For this recipe you don’t need a mixer at all! This recipe comes from my father’s family and back in the days, they had no eletric mixers. You need a large bowl and a wooden spoon or spatula!
Before I start collecting my ingredients, I am pre heating my oven on 340 F/ 170C. Before this, I am moving my oven rack to the lowest section. When I am baking Bojo yuca coconut cake, I can see the process of baking thru my door window without opening it! Also I am going to use for this recipe a baking pan ( size 8 inch by 12 inch). I brush the sides and bottom with butter and put parchment paper at the bottom. When this is all ready, then I can measure my ingredients. For this recipe I need: Frozen grated yuca, Fine grated coconut, and sugar from the sugarcane. For more flavor, I need: vanilla, Almond extract, cinnamon and raisins. To make this cake more spongy, for this I am using condensed milk, coconut milk and cream.
For Bojo yuca coconut cake I am using a large bowl and a wooden spoon or spatula. Before I start, my grated yuca is already on room temperature. For this recipe, I am buying 1 kgs bag of grated yuca at the tropical or Asian grocery store. These stores sell products for the Caribbean, South America and Asian kitchen. Grated yuca is one of their products. This saves you doing the hard work. The first part is to combine granulated sugar with both extracts. When this becomes smooth, then I will add the liquid part to the batch.
The last part is to add liquid butter to the batch. This makes Bojo yuca coconut cake more spongy. I am mixing this as well with a large spoon or spatula until my Bojo batter is smooth again. Now I can start with the next part, that is making my baking pan ready for the oven! I am using 25% of my bojo batter to cover the bottom of my baking pan. I am have about 125 grams of soaked raisins ready. You can find this recipe in our recipe index. I am putting these raisins on top of my first part of bojo batter. Then I am using the other 75% of my bojo batter. With that, I can put my Bojo yuca coconut cake in the oven. Baking time is 90 minutes + 10 minutes with the oven door open. After 90 minutes, I am using a tooth pick to double check if my bojo cake is ready! The other 10 minutes is only extra, so my bojo cake can adjust to less oven heat.
Mix liquid butter until incorporated. Use soaked raisins on alcohol with raisins
When my bojo cake comes out of the oven, I let it rest for about 10 minutes. Then I take 1 tbsp of Non pareils sprinkles and put it on top of my Bojo cake. For this recipe, you can also use rainbow sprinkles. Bojo yuca coconut cake taste best when you make this cake one day in advance. This cake will taste better! When you have a question or comment about this recipe, please leave a comment in the comment box below. You can find my recipe with full instruction below. Enjoy baking Bojo yuca coconut cake.
1 tbsp Non pareils colorful sprinkles or rainbow sprinkles
150 grams liquid butter
Remove the oven tray out of the oven and place this at the lowest section. Pre heat your on 340F or 170C.
Use a large bowl and make sure your grated yuca is defrosted. Use a spatula or large spoon to break up the grated yuca.
add 300 grams sugar from the sugarcane to the batch with 1 tsp of vanilla extract and 1 tsp almond extract. Mix this well until incorporated.
The next step is to add the liquid part to the batch. Add 400 ml (1 can) of condensed milk, 200 ml coconut milk and 200 ml coconut cream. Mix this as well with a big spoon or spatula until incorporated.
Add 200 grams of grated coconut, soaked raisins and cinnamon. Mix this until incorporated.
The last part is to add liquid butter to the batch. Make sure you remove all excessive foam first, than add the butter to the batch. Mix this until you have a smooth batter.
Use a baking pan 8x12 inch or 20x30 cm.Brush the bottom and sides with butter and cover the bottom with parchment paper.
Pour the Bojo batch into the baking pan and bake this cake for 90 minutes.
When baking time is finished, use a tooth pic and check if the batter doesn't stick to the tooth pick. When this is ok, leave the bojo cake for another 10 minutes in the oven with the door open.
When your bojo cake comes out of the oven. Let it rest for 10 minutes and sprinkle non pareils or rainbow sprinkles on top. Bojo cake needs time to cool off on room temperature. Best think to do is bake this cake one night in advance. This cake has better flavor next day.
Cut your Bojo cake in squares like a bar. Your Bojo yuca coconut cake is ready!
Cuisine: Surinam |Recipe Type: Baking
Don't use an electric mixer! This mess up the structure of the cake. Please remember, this cake does not contain eggs or flour. When the cake has been cooled of to room temperature, cut this cake with a large knife like cookie bars. For this recipe you can use soaked raisins with Calvados, Cognac or dark rum. When you like without alcohol. Just follow soaked raisins recipe without adding alcohol.
Chipolata marzipan cake recipe use to be one of the first marzipan cakes in Europe. Now a days, there are so many marzipan cakes and they come in all kinds of colors! Chipolata is a mix of Amaretini cookies, candied cherries and other candied fruits. This combination is one of the fillings for bavarian cream. Chipolata bavarian cream is an European dessert and comes in many flavors. This recipe will come later on our website! You can use Chipolata bavarian cream as well for cake filling and pastries. For this cake, I am only using bavarian cream for the bottom part of the cake. The second layer will be Maraschino cherry butter cream. This cake is a 3 phase cake. Which means: bake cake first, make bavarian cream and decorate your cake!
Chipolate marzipan cake with raspberries and Amarena cherries
Chipolata cake batter
For this cake I am seperating the egg yolks and whites. The process is to beat the egg whites with a 50% of the sugar until it is foamy! Then I am beating egg yolks with the other part of sugar and vanilla extract until this is creamy! Now I can combining the creamy egg yolks and foamy egg whites with a spatula together! The last part is to sift extra fine flour with custard powder and blend with the eggs. For this I am not using a mixer. only my spatula! My cake batter is ready for the oven. As you can see I am using a square springform cake pan. When you have a round springform cake pan, that will be fine as well. Chipolata cake is ready in 30 minutes on 350 fahrenheit/ 180 celsius.
For our catering service, we are using chipolata bavarian cream as a dessert and our desserts come in cups. I am using the same recipe for cake filling. When my cake is on room temperature, I am cutting this in 3 parts. The bottom part of this cake has chipolata bavarian cream. The second part I am using Maraschino cherry buttercream. I close this cake with the top part and cover this with pink marzipan
The finishing touch for Chipolata Marzipan cake recipe is cake decorating. For this I am using Plain marzipan and organic pink food color. There is marzipan with color on the market only I am never using these blocks. We make our own marzipan with almond and confectioner sugar. There is a huge difference in processed marzipan or making fresh marzipan. I do understand this all together will be alot of work, but if you decide to buy marzipan, make sure it is good quality. Besides marzipan, this cake have whipped cream dots with raspberries and Amarena cherries on top. You can use other cherries as well for this recipe.
For this recipe I have used 2 other recipes to complete this recipe. See the links below for whipped cream and Maraschino cherry buttercream. That’s how you can complete this recipe. When you make this recipe, it would be nice to tag us #Chipolatamarzipancake. Our team does repost other people’s creations on social media. If you have comments or questions about this recipe, please use the comment box below. Enjoy baking Chipolata marzipan cake recipe.
Use or recipe Marachino cherry buttercream. See link!
See whipped cream recipe
200 grams marzipan
3 to 4 drops of pink food coloring
23 to 24 fresh raspberries
14 Amarena or candied cherries
2 tbsp confectioner sugar
Chipolata cake directions
Pre heat your oven on 350 fahrenheit or 180 celsius. Use a square or round regular size springform baking pan. Butter the sides and bottom and cover with parchment paper.
Mix 6 egg yolks with 62 grams of extra fine granulated sugar and 1 tsp of vanilla extract until creamy!
Mix in a separate bowl 3 egg whites with 62 grams of extra fine granulated sugar until foamy!
Blend egg white with creamy egg yolks with a spatula until incorporated.
Sift extra fine pastry flour with 20 grams of custard powder.Use a spatula and fold this with the egg mix until you have a smooth cake batter.
Bake this cake in 30 minutes on 350 fahrenheit/180 celsius.
Use a tooth pick and check if your cake is done after 30 minutes. Cool off until room temperature.
Chipolata Bavarian cream filling and decorating
Prepare whipped cream and Maraschino cherry butter cream first! (See recipe links in our blog)
Use 1 gelatin sheet and put it in a bowl of cold water until use.
Pre heat on low fire 150 ml milk (don’t cook, should be warm)
Mix on high speed 1 egg yolk with 1 tbsp of extra fine granulated sugar,2 tbsp warm milk and 2 tsp of vanilla sugar until creamy!
Pour the rest of the warm milk to the batch and mix well. Squeeze the water out of 1 sheet of gelatin and mix this with warm milk and eggs.
Let it cool off to room temperature and add 2 tbsp/30 ml of Maraschino liquor to the batch. Then you can mix the amaretini cookies, candied cherries and fruit to the batch. (Cut the cherries in half)
Mix 1 egg white with 1 tbsp of granulated sugar until foamy. Do the same with whipped cream (See recipe)
Mix first whipped cream then egg white with milk. Amaretini cookies, candied peel. Cherries, and egg yolk. Use plastic film and keep it in the refrigerator for at least 1 hour.
Take your cream out of the refrigerator and wait for 15 min. Spread this cream onto the bottom part of your cake and put the middle part on top of the cream.
Spread Maraschino butter cream on top of the middle part of the cake and put the 3rd part of the cake on top.
Knead 200 grams of marzipan with 3 to 4 drops of pink food color. Knead well until you have pink marzipan.
Use a rolling pin and make a flat square sized to cover your cake.(It should be 1/3 inch thick)
Cover your cake with pink marzipan and start decorate your cake on top with dots of whipped cream. Use a piping back for this and a round nozzle. Add on top fresh raspberries and cherries. (See image for cake decoration design)
When you cake has been decorated, use a small strainer and use 2 tbsp of confectioner sugar. Dust this on top of your raspberries and cherries. Your cake is ready!
Cuisine: Dutch |Recipe Type: Baking
Cooking time is minus 1 hour refrigerator time.
Use for this recipe: Spatula, cooking thermometer, rolling pin