Posts Tagged ‘dessert’

Cakes & Bakes: Plum flaugnarde

Thursday, September 3rd, 2015

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Home-made plum flaugnarde via @hisforhome

We were given half a dozen sweet, ripe plums last week. We ate a couple and used the others in a plum flaugnarde.

Plum flaugnarde via @hisforhome

A flaugnarde is similar to clafoutis in that they’re both baked French egg custard fruit puddings. However, if you’re a purist, the latter can only ever be made using cherries.

Halved plums

A flaugnarde on the other hand may contain all manner of fruit including pears, apples, figs, dried fruit, nuts…

Eggs, sugar and vanilla essence in a large measuring jug

The addition of a tittle buerre noisette gives the custard a lovely, nutty flavour. Make sure you only cook it until it goes a nice, golden brown. If the butter’s even just a little bit burnt it will ruin the dish.

Plum flaugnarde batter via @hisforhome

A tablespoonful of almonds isn’t essential, but it adds texture, bite more nuttiness… and looks beautiful too!

Uncooked plum flaugnarde via @hisforhome

It puffs up beautifully while it’s cooking, but don’t worry when it deflates as it cools once out of the oven – it will do this. Serve it straight away with a little double cream or clotted cream.

Home-made plum flaugnarde with small bottle of double cream via @hisforhome

Plum flaugnarde
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 4 ripe plums
  2. 20g/¾oz unsalted butter, plus extra for greasing
  3. 2 eggs
  4. 3 tbsp caster sugar
  5. ½tsp vanilla extract
  6. 1 heaped tbsp plain flour
  7. 50g/1¾fl oz milk
  8. 75g/2¼fl oz double cream
  9. pinch salt
  10. 1tbs flaked almonds (optional)
  11. icing sugar for dusting (optional)
Instructions
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so it's evenly coated. Tip away any excess
  3. Halve the plums, remove the stones and place them cut side down, evenly spread into the baking dish
  4. Heat the butter in a small frying pan over a low heat until it turns a light brown colour. Remove the pan from the heat and set aside
  5. In a large bowl or measuring jug whisk together the eggs, sugar and vanilla essence until creamy
  6. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
  7. Pour the batter into the prepared baking dish making sure the plums are still evenly spread out
  8. Sprinkle with the flaked almonds
  9. Bake in the oven for 30-35 minutes or until the top is puffed up and a skewer inserted into the middle comes away clean
  10. Place on a wire cooling rack, sprinkle with icing sugar and serve warm with double or clotted cream
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: No bake double choc nut tart

Thursday, August 27th, 2015

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Slice of home-made double choc nut tart via @hisforhome

I’ve had quite a lot on this week, so didn’t have a great deal of time to dedicate to a long-drawn-out Cakes & Bakes recipe.

Double choc nut tart ingredients

This no bake double choc nut tart is short on time, but big on taste and impact.

Dark chocolate digestives and butter

It would be perfect to make for a dinner party where there are a few courses to juggle in preparation.

Dark chocolate digestive tart base

The chocolate ganache is really simple to make and is rich and unctuous – a chocoholics dream!

Melting dark chocolate with double cream to make a ganache

The base can be made with chocolate digestive biscuits or, if you’re in the US and can’t get hold of them, Chocolate Creme Oreos are a good substitute.

Chocolate ganache

I topped it with toasted chopped mixed nuts and finished with a few pecan halves but you can use walnuts, hazelnuts or whatever takes your fancy!

Chocolate ganache poured on to digestive base

Serve with a dollop of crème fraîche or clotted cream and a sprig of mint to garnish – just perfection!

Home-made double choc nut tart via @hisforhome

No bake double choc nut tart
Serves 8
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Ingredients
  1. 250g/9oz dark chocolate digestive biscuits
  2. 100g/3½oz butter, cubed &softened
  3. 300g/10½oz dark chocolate, broken up into pieces
  4. 200ml/7fl oz double cream
  5. 1tbs mixed nuts, toasted
  6. 8 pecans
Instructions
  1. Add the digestive biscuits to a food processor and grind until fine crumbs
  2. Add the softened butter to the biscuit crumbs and pulse until combined
  3. Pour the mixture into a tart dish (I used a cm diameter round one) and press evenly into the base and up the sides using the back of a spoon
  4. Put the base into the fridge for 20 minutes to harden
  5. Put the broken up dark chocolate and double cream into a heatproof bowl. Put the bowl into a saucepan filled with water to a level where it doesn't quite touch the bowl
  6. Heat the saucepan until just boiled then turn down low
  7. Stir the chocolate & cream mixture to combine well and remove any lumps
  8. Remove the base from the fridge, pour over the chocolate sauce and shake slightly to level it out
  9. Return to the fridge for 20 minutes before sprinkling with the chopped nuts and placing the pecans evenly around the edge
  10. Serve as is or garnish with a few strawberries, blueberries and/or mint leaves
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Chocolate profiteroles

Thursday, August 13th, 2015

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home-made chocolate profiteroles | H is for Home

It’s that time of year again; The Great British Bake Off is back on television.

Chocolate profiteroles ingredients

In celebration, I thought I’d make a Mary Berry recipe. I was planning to make the frosted walnut layer cake that featured in last week’s opening episode, but Justin asked for profiteroles.

Profiterole batter

I’ve not made choux pastry since I was at catering college way back in the 1980s. From what I remember of the episode, it was a disaster – perhaps the reason I’ve not revisited the recipe since!

adding eggs to profiterole batter

After 30 years I was ready to face those demons…

Profiterole batter rounds on a baking tray

…and there was nothing to worry about after all.

making chocolate sauce

It was quite straightforward, taking about an hour to produce a lovely pyramid of airy profiteroles.

whipped cream

They kept us quiet for a while!!

Chocolate profiteroles
Yields 12
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Cook Time
30 min
Cook Time
30 min
For the choux pastry
  1. 60g/2oz butter, cut into cubes, plus extra for greasing
  2. 150ml/5fl oz water
  3. 75g/2½oz plain flour
  4. 2 large eggs, beaten
For the filling
  1. 300ml/10fl oz whipping cream
For the topping
  1. 100g/3½oz plain dark chocolate
  2. 100ml/3½ fl oz double cream
Instructions
  1. Preheat the oven to 220ºC (fan 200ºC)/425ºF/Gas mark 7
  2. Grease a large baking sheet and sprinkle with water
For the choux pastry
  1. Put the butter in a heavy-based saucepan with the water and heat until the butter melts. Bring to the boil
  2. Remove from the heat and add the flour and a pinch of salt. Stir vigorously
  3. When a smooth paste develops, return the pan to the heat, stirring. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan
  4. Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each addition until the mixture is smooth and glossy
  5. Dollop tablespoons of the mixture onto the baking sheet leaving room between each for them to spread a bit
  6. Bake for 10 minutes, then reduce the heat to 190ºC (fan 170ºC)/375ºF/Gas mark 5 and bake for a further 20 minutes
  7. Transfer the profiteroles to a wire rack to cool completely. Once they've cooled, pierce the base of each to the diameter of your narrowest piping nozzle. If you don't have a piping bag & nozzle, slice each profiterole in half horizontally
For the filling
  1. Whip the whipping cream until firm, put into a piping bag fitted with a round, narrow nozzle and pipe it into the hole in the bottom of each profiterole. If you don't have a piping bag & nozzle, spoon a dollop on to the bottom half of each profiterole before replacing the top
For the the topping
  1. Put the chocolate and double cream into a heatproof bowl and set it over a pan of gently simmering water, stirring until smooth and shiny
  2. Remove the bowl from the pan and leave the sauce at room temperature for about 30 minutes, or until it is cool and thick enough to coat the profiteroles without dripping down the sides
  3. Carefully dip the top of each profiterole into the chocolate sauce
Adapted from Mary Berry's Complete Cookbook
H is for Home Harbinger http://hisforhomeblog.com/