Sometimes it’s wonderful to be able to use ready made products to make a totally delicious bake and having some ready made Puff Pastry in the fridge or freezer and some lovely apples are basically all you need to create this very sophisticated looking dessert that will definitely take centre stage.Continue reading
These Maple Glazed Gingerbread Cakes with are a delicious little bake that has all the warm, cosy feel of winter with the rich mix of wonderful spices. I have made mine in a Nordicware Heritage Bundtlette tin that holds 6. It measures 4″ across. You could also use a silicone bundt mould which would make 12 cakes. They usually measure about 2.5″ / 3″ across the top.
Silicone will take longer to bake than a metal tin so that’s worth noting. Also, you should only fill your tin about 2/3rd way up and leave them to sit in the tin for at least 10 minutes before attempting to remove them. If you follow my tips for preparing the tin, they will simply slip out!
The recipe seems to have a lot of ingredients and please don’t let that put you off. It’s mainly all the spices.Continue reading
Choux pastry is what you need to make both profiteroles and eclairs. It can be seen as difficult to make but once you know and follow the basics, you will realise there is no big mystery or special skills needed.
Making choux pastry is more like making a sauce than a traditional shortcrust pastry.
My only note is that they don’t do well made too far ahead as they can go soft so making them before guests arrive is ideal and prepare the filling and topping separately. Once you’re ready to serve, filling each one and giving them a glossy chocolate dressing will result in truly, delicious Profiteroles which will make everyone very happy 🙂