Spreads aren’t really that popular in Romania. Well, maybe except Nutella, but let’s face it – as delicious as this famous spread might be, it is packed with sugar and powdered milk and vegetable oil. And even though I know some of these ingredients are harmless, I for one much rather make my own spread, be it Nutella type or different.

This Hazelnut Banana Spread has a great texture, it’s creamy and packed with so much flavor! Having no preservatives, for sure you cannot keep it fresh for as long, but it is very easy to make so you can just make smaller batches, but more often. I’m not gonna lie, it is sweet, it’s packed with calories and definitely not something to binge on with the spoonful, but spread on a slice of toasted bread, maybe with a touch of butter (don’t blame me, I cannot live without butter), it’s a feast for your taste buds.

The banana in the recipe must be baked before, but it’s quite simple. All you have to do is bake the whole bananas for 30 minutes at 160C or until they turn soft and brown. Let them cool down completely, then peel them and use just the pulp from the inside. Keep in mind to scale the bananas after baking!

Click HERE for the recipe.

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Tiramisu is not something I make too often, but when I do, I put some distance between the traditional recipe and me. I don’t have an explanation for it – it just happens. Given the fact that traditional tiramisu contains coffee and this one does not, a question arises – is it still tiramisu or just a different dessert? But this is a question that happens with every recipe that has a traditional version. I would say it still is tiramisu, just it has a different flavor, but all the other main elements are there – ladyfingers, mascarpone, the layering. No matter how you prefer calling it though, give it a shot, it’s amazing with its bright flavor and incredible texture!

This white tiramisu contains layers of ladyfingers soaked in a syrup made out of milk and Malibu, whilst the mascarpone cream is flavored with vanilla and orange blossom water which gives it a very nice, floral touch. The flavored water is the element that usually people can’t put their finger on – they do feel it, but it’s a subtle surprise rather than an intense or main ingredient.

I decided to keep the decor simple, just crushed meringues, but the final touch came in the shape of lime zest which complements well all the other flavors. What you are left with it a white cake with a very simple design on the outside, but the creamiest, most flavorful inside!

The recipe is adapted after Nigella Lawson, the queen of looking-good-whilst-cooking-heavenly.

Click HERE for the recipe.

The post White Tiramisu appeared first on Honest Cooking.

There are plenty of chocolate chip cookie recipes on this blog, from my favorites to a brown butter chocolate chip cookies, but somehow I felt the need to try one more recipe. You cannot blame me though. Look at these beautiful Espresso Chocolate Chip Cookies!

The flavor is so intense due to using espresso powder. Actually, the espresso works on two levels: one – it adds a nice flavor to the cookies and second – it enhances the taste of chocolate. The chocolate I used has a 60% so it is quite intense, but feel free to play a bit with percentages to reach the exact taste you want. What I would recommend however is to stay away from milk or white because the cookies are quite sweet as they are due to having enough sugar; so adding sweet chocolate will only rise the amount of sugar in the final cookie, making it very difficult to eat and enjoy.

The recipe calls for brown butter as a flavor enhancer and it works great with the espresso powder and dark chocolate. It adds a nutty aroma to the cookies and that is something I always look for in products like these. In fact, I could say just making buerre noisette is an amazing activity in itself – the sizzling, the flavor, the color changing – it’s all so interesting! To make brown butter, first of all melt down the butter then let it boil down all the milk and liquid. Shortly after, the fat that remains will start to sizzle. Keep it on medium to high heat until it starts to look golden brown and it changes the aroma as well. Cool down and use or keep in an airtight container in the fridge just like any other fat. Mind you, you can keep the cookie dough in the fridge as well.

See the recipe.

The post Chocolate Chip Espresso Cookies appeared first on Honest Cooking.

If you told me a few years back that I will be baking and actually enjoying carrot cake, I would have said you are crazy. Moreover, adding parsnip to desserts was way out of my mind at that time. I mean, come on, carrot parsnip cake? Is that something you would actually think of during your first weeks of baking?! Surely not!

But the last few months found me actually experimenting a lot with vegetables and herbs in desserts. I actually went beyond the basil you previously saw on my blog and had a lot of fun with rosemary, dill, sage, pepper and parsnip. It’s like my own little world of sweet experiments… with great results if you ask me. My taste buds will strongly approve!

This carrot parsnip cake is surprising! The flavor of the carrot and spices shines through, but then the parsnip kicks in and it reminds you that it is there and you should not overlook it! It’s a very intense and moist cake, a bit different than the other published on my website, especially texture wise. Unlike my first carrot cake recipe (which many readers have said to be the best), or the Momofuku carrot cake, this one is a bit denser. But then again, it has all these goodies incorporated in the batter: rolled oats, shredded coconut, dried fruits, more carrot and grated parsnip. And that has an impact on the taste, but on the texture as well.

The filling is a very basic cream cheese buttercream, flavored with orange to give it a nice kick. It does match well the sponge while being a star on its own. Incredible creamy, yet not too sweet, the filling is a delight!

The decoration of the cake is made of wafer paper flowers which my mother made especially for this occasion. Her newly discovered passion means she gets to work with wafer paper using all sorts of techniques to create this wonderful flowers and foliage.

Click here for the cream cheese buttercream recipe complete with a kick of orange.

Parsnip Carrot Cake

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• Author: Oana Olguta

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Description

A dense, moist carrot cake is studded with coconut, dried cranberries, raisins, coconut and even grated parsnip for the perfect flavor and amazing texture.

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Ingredients

Carrot parsnip sponge:

• 4 eggs
• 150 g butter (melted)
• 90 ml vegetable oil
• 250 g white sugar
• 100 g brown sugar
• 280 g all-purpose flour
• 1 teaspoon cinnamon powder
• 1 teaspoon ground ginger
• 8 g baking powder
• 4 g baking soda
• 4 g salt
• 300 g grated carrots
• 100 g grated parsnip
• 40 g dried cranberries
• 40 g raisins
• 50 g shredded coconut
• 30 g rolled oats

Cream cheese buttercream:

• Click the link above for the recipe.

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Instructions

Carrot parsnip sponge:

1. Mix the eggs, butter, oil and sugars in a bowl until pale and fluffy – it takes 3-5 minutes.
2. Sift in the flour, spices, baking powder, baking soda and salt and mix just until smooth.
3. Fold in the rest of the ingredients.
4. Scale the batter equally between two 18cm diameter cake pans lined with baking paper.
5. Bake in the preheated oven at 170C for 45-50 minutes.
6. Allow the cakes to cool down then even the top out. Cut each cake in half to obtain 4 discs of sponge cake. Place aside.

Cream cheese buttercream:

1. Click the link above for the recipe to make the buttercream.
2. Place the cream cheese buttercream in a pastry bag fitted with a round nozzle.
3. Start layering the cake on a cake board: a disc of sponge, followed by a layer or cream cheese buttercream and so on.
4. Once finished, place the cake in the fridge for 30 minutes then start covering it in a very thin layer of buttercream – this is called crumb coating and its purpose is to keep in place all the crumbs of the cake.
5. Place in the fridge for 30 more minutes then cover with a second layer or buttercream. Keep working the buttercream until it is smooth and the angles are straight.
6. Decorate as you wish!

• Category: Baking, Cake

The post Parsnip Carrot Cake appeared first on Honest Cooking.

I didn’t grow up with potatoes, they were something completely new when I first discovered them. I’m not gonna lie, that happened fairly late in life and it only occurred because I used them for my son’s vegetable puree when he was a tiny baby. I was never impressed by their taste, but I did love their texture and colour. And I’ve been quite eager to try them in desserts.

These sweet potato donuts aren’t just any dessert though. We loved them so so much that these donuts became something my little family asks for often. They are moist and so so fluffy and have this beautiful colour and incredible aroma. I cannot wait to give this recipe a try with pumpkin or perhaps some carrot puree. I feel like experimenting, having fun! The recipe below is adapted after the lovely Stella Parks from Brave Tart – such a great blog and I’m sure a recently published great recipe book.

Love doughnuts? Check out these other recipes: Brioche doughnuts and colorful glazed doughnuts.

Sweet Potato Doughnuts

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• Author: Oana Olguta

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Description

Turn a sweet potato puree into deliciously soft and flavorful sweet potato doughnuts.

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Ingredients

• 680 g bread flour
• 6 g baking powder
• 5 g instant yeast
• 60 g brown sugar
• 1 pinch ground nutmeg
• 3 g salt
• 150 g sweet potato puree*
• 1 teaspoon vanilla extract
• 2 eggs
• 250 ml whole milk
• 90 g butter (melted)

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Instructions

1. Combine all the ingredients in the bowl of your mixer.
2. Mix with the dough hook for 4 minutes at the lowest speed then 6 more minutes at second speed.
3. The dough should look smooth and be elastic.
4. Gather the dough into a ball then cover with bowl with plastic wrap. Allow to rest and rise for 40-50 minutes or until double in volume.
5. Transfer the dough on a floured working surface and roll it into a sheet that has about 1cm thickness.
6. Cut out your donuts using a big round cutter and a small cutter for the hole.
7. Heat up a few cups of oil in a saucepan.
8. Place a few donuts in the hot oil and fry them on each side for 1-2 minutes.
9. Remove on paper towels then quickly, while still hot, roll the donuts in powdered sugar.
10. Arrange on a platter to serve.

Notes

*Bake the sweet potatoes prior to making the dough. You can easily substitute for pumpkin puree, in which case I recommend you add a touch of cinnamon as well.

• Category: Dessert

The post Sweet Potato Doughnuts appeared first on Honest Cooking.

Not only is the French patisserie known for its delicious desserts, but it’s also the base of modern pastry and a go-to for pastry chefs in search of the perfect technique or recipe. From pate a choux to pate sucree, the list of mouthwatering pastry elements is endless. And let’s be real, no one can resist the smooth, heavenly goodness of hazelnut praline. Plus, who doesn’t love chocolate? The combination of the creamy praline and rich chocolate with the crunchy, intense puff pastry is simply divine.

But where did this delectable dessert come from, you ask? Well, the origins of Millefeuille, also known as Napoleon, are shrouded in mystery. Some say it has Hungarian roots, while others claim it was refined by the famous French chef Antoine Careme. And, fun fact, Millefeuille actually translates to “thousand leaves,” which is easy to see with all those layers of puff pastry.

Don’t feel like making your own puff pastry? No problem! You can easily purchase it at the store. Or, if you’re feeling adventurous and have the time, give homemade puff pastry a try. Either way, sit back, relax, and enjoy every last bite of this Chocolate Millefeuille. Your taste buds (and sweet tooth) will thank you.

Hazelnut Praline Chocolate Millefeuille

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Oana Olguta
• Total Time: 2 hours

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Description

Many layers of caramelized puff pastry, praline cream and an Amaretto chocolate ganache make up this classically French Chocolate Millefeuille.

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Ingredients

Caramelized puff pastry:

• 1 sheet of puff pastry*
• Granulated white sugar

Praline creme diplomat:

• 350 ml whole milk
• 100 g egg yolks
• 80 g white sugar
• 1 g salt
• 30 g cornstarch
• 4 g gelatin sheets
• 100 g praline paste
• 1 teaspoon vanilla extract
• 150 ml heavy cream (whipped)

Milk chocolate ganache:

• 100 ml heavy cream
• 200 g milk chocolate
• 40g butter, unsalted
• 5 ml Amaretto

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Instructions

Dough:

1. Roll out the sheet of puff pastry then sprinkle it with an even layer of white sugar.
2. Gently roll the dough to press the sugar in then transfer in a baking tray lined with parchment paper. Cover with a second sheet of parchment paper then a second baking pan – the weight of the second pan will prevent the puff pastry from rising too much.
3. Bake in the preheated oven at 170C / 340F for 30-40 minutes or until evenly caramelized, golden brown and crisp.
4. Allow to cool down in the pan then slice the caramelized puff pastry to your needed measures.

Praline diplomat cream:

1. Bloom the gelatin in cold water.
2. Heat up the milk in a saucepan.
3. Mix the egg yolks and sugar in a bowl. Stir in the cornstarch and salt and mix well.
4. Pour in ? of the hot milk, stirring constantly, then transfer back in the saucepan and place on low heat.
5. Cook until the cream begins to thicken then keep on heat 1 more minute.
6. Remove from heat and stir in the gelatin.
7. Cover the cream with plastic wrap to prevent a skin forming then allow to cool down completely.
8. Once chilled, re-mix the cream until smooth then stir in the praline paste and vanilla extract.
9. Fold in the heavy cream then spoon the cream in a pastry bag fitted with a round nozzle. Place in the fridge until needed.

Milk chocolate ganache:

1. Heat up the milk in a saucepan.
2. Pour over the milk chocolate and allow to rest for 2 minutes.
3. Mix until smooth then add the butter. Give it a good mix. Stir in the Amaretto.
4. Transfer in a pastry bag and refrigerate until it is ready to pipe.

To assemble the dessert:

1. Place a layer of puff pastry on your dessert’s presentation cardboard or platter. Pipe logs of diplomat cream, alternating them with milk chocolate ganache. Place a second layer of puff pastry on top, followed by praline cream and milk chocolate ganache. Finish off with a final layer of puff pastry.
2. Decorate with powdered sugar.

Notes

*Homemade or store-bought

• Prep Time: 1 hour
• Cook Time: 1 hour
• Category: Cake, Dessert
• Cuisine: French

Keywords: cake, dessert

The post Hazelnut Praline Chocolate Millefeuille appeared first on Honest Cooking.

When I started baking I was surely not a cookie baker! I just thought cookies were far from the challenge I needed. I have come to better senses ever since though and now I am baking cookies whenever I get the chance to… because, let’s face it, they are the perfect little sweet snack whenever our sweet tooth goes a little bit crazy!

These chocolate peanut cookies are super chocolatey (heeeellloooo, 300g of pure dark chocolate!) and the contrast created by the addition of salty and crunchy peanuts is so delicious! I mean, come on, chocolate and salt are best friends, even more so when the salt comes on a handful of flavorful peanuts!

Double Chocolate Peanut Cookies

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• Author: Oana Olguta
• Yield: 20 -30 cookies

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Description

Add some extra crunch to your next batch of double chocolate cookies with peanuts. It’s the perfect flavor and texture combo.

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Ingredients

• 250 g butter (softened)
• 160 g white sugar
• 160 g light brown sugar
• 1 egg
• 300 g all-purpose flour
• 25 g cocoa powder
• 4 g baking soda
• 1 g salt
• 300 g dark chocolate chips
• 200 g salted peanuts

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Instructions

1. Mix the butter with the sugars in the bowl of your mixer until light and pale.
2. Add the egg and mix well.
3. Stir in the flour, cocoa powder, salt and baking soda and mix briefly just to combined.
4. Add the final ingredients: the chocolate and the peanuts and mix to combine.
5. Drop dollops of dough on a baking tray lined with parchment paper – leave enough room between cookies because they will spread and rise later on.
6. Freeze the cookies for at least 15 minutes then bake in the preheated oven at 180 for 12-15 minutes.
7. Allow to cool down in the pan before serving. Enjoy!

• Category: Baking, Cookies

The post Double Chocolate Peanut Cookies appeared first on Honest Cooking.

Summer hit us hard! We went straight to often showers, salads for breakfast, lunch and dinner, tomatoes, cheese, watermelon, plenty of lemonade and a lot of … yes, you guessed it, ice cream! But not the store bought kind! I vowed to myself to make my own ice cream this year. And I took the first step one week ago by buying a proper ice cream machine. Needless to say that my son was the happiest little man in the world! His long waited ice cream machine to make his favorite summer dessert – chocolate ice cream! Now that’s a great way to start the summer! Happy, joyful, ice cream full!

This eggless chocolate ice cream has surprised me. I’ve never liked chocolate ice cream. I would eat chocolate as it is or in cakes or cupcakes or other desserts, but never ice cream. And yet, I found myself scooping out one more serving of this particular one. I didn’t have high hopes from a recipe that has 3 main ingredients and no eggs, but I was wrong as the ice cream proved to be soft, without any ice crystals, incredibly creamy and with a balanced chocolate taste. So the recipe passed the test from this super picky ice cream girl!

For amazing pastry and dessert recipes like this one, click here.

Eggless Chocolate Ice Cream

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Ingredients

• 300 ml sweetened condensed milk
• 150 ml heavy cream A
• 200 g dark chocolate (50-60%)
• 200 ml heavy cream B
• 10 ml dark rhum

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Instructions

1. Combine the sweetened condensed milk with the heavy cream A and heat it up until hot.
2. Remove from heat and pour over the chocolate.
3. Mix until smooth.
4. Place in the frigde for 3-4 hours or until chilled.
5. Remove from the fridge and stir in the heavy cream B and rhum.
6. Pour into your ice cream machine and churn according to your manufacturer’s user manual. Mine took 60 minutes of churning.
7. Scoop into a casserole and place in the freezer to store.

Notes

You can easily customize the recipe by adding a wide range of extras to it: caramelized bananas, walnuts, peanuts, chocolate drops, berries etc. Or you can serve it with your favorite sauce: chocolate, berries, caramel, vanilla and the list can go on.

The post Eggless Chocolate Ice Cream appeared first on Honest Cooking.

Vanillekipferl are traditional Austrian cookies that are especially popular during the Christmas season, but delicious all year round. These crescent-shaped cookies are made with a simple dough of ground walnuts (or almonds), sugar, flour, and butter, and are flavored with vanilla. After baking, the cookies are dusted with a mixture of powdered sugar and vanilla sugar while still slightly warm, which gives them a sweet, vanilla-infused coating.

The name “Vanillekipferl” translates to “vanilla crescents” in English, which is a fitting description of these delicate, crescent-shaped treats. They are said to have originated in Austria, but they are also commonly found in Germany, Hungary, Slovakia, and the Czech Republic, each region having its own variation of the recipe.

Vanillekipferl have a rich, buttery flavor with a hint of vanilla and a nutty undertone from the ground walnuts. The texture is crumbly and melt-in-your-mouth, similar to shortbread. They are often enjoyed with a cup of coffee or tea and are a staple in many households during the Christmas season. However, we think they deserve to live to be eaten during any season, as we do not discriminate against delicious cookies.

The crescent shape of the cookies is said to represent the Turkish emblem, and according to legend, the cookies were created to celebrate the victory of the Austrian-Hungarian empire over the Ottoman Empire. Today, however, they are enjoyed by people all over the world, regardless of their historical significance.

Step by Step Guide to Making Vanillekipferl – Austrian Vanilla Cookies

Prepare the Dusting Sugar:

• Start by preparing the dusting sugar. Sift at least 150g of powdered sugar into a bowl and set it aside for later.

Prepare the Dry Ingredients:

• Sift the flour and salt into a bowl, then mix in the ground walnuts.

Cream the Butter and Sugar:

• In a separate bowl, mix the butter and sugar together using an electric mixer or a wooden spoon.
• Mix for about 5 minutes, or until the mixture is pale and fluffy.

Add Wet Ingredients:

• Add the vanilla extract to the butter mixture.
• Then, gradually incorporate the milk, adding it spoonful by spoonful and mixing well after each addition.

Combine Wet and Dry Ingredients:

• Add the flour mixture to the wet ingredients, one half at a time, and knead just until the dough comes together. Be careful not to over-knead the dough.

Chill the Dough:

• Wrap the dough in plastic wrap and refrigerate for at least 2 hours. This will make the dough easier to handle and help the cookies hold their shape during baking.

Preheat the Oven:

• While the dough is chilling, preheat your oven to 350°F (175°C).

Shape the Cookies:

• Once the dough is chilled, take small pieces of dough and shape them into logs that are about 1cm (less than 1/2 inch) in diameter.
• Cut the logs into approximately 5cm (2 inches) long pieces.
• Using your fingertips, shape each end of the smaller pieces to look thinner, then bend the small log to form a crescent or half-moon shape.

Bake the Cookies:

• Place the shaped cookies on baking trays lined with parchment paper.
• Bake in the preheated oven for 12-15 minutes, or until they are just slightly golden brown.

Dust the Cookies:

• Remove the cookies from the oven and allow them to cool in the pan for about 10 minutes.
• Then, carefully take the cookies from the pan and roll them in the prepared powdered sugar, making sure to coat them on all sides.

Serve:

• Place the coated cookies on a platter and serve! You can enjoy them warm or allow them to cool completely before serving.

Vanillekipferl Cookies Recipe

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★★★★★

5 from 2 reviews

• Author: Oana Olguta
• Total Time: 2 hours 45 minutes
• Yield: 40 cookies

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Ingredients

Units MUS

• 300g (10.5oz) all-purpose flour
• 3g (3/4 tsp) salt
• 100g (1 cup) walnuts (roasted and ground)
• 200g (7oz) butter (softened)
• 60g (1/3 cup) white sugar
• 65ml (1/4 cup) milk (room temperature)
• 2 teaspoons vanilla extract
• Powdered sugar for dusting

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Instructions

1. Prepare the Dusting Sugar:
   Start by preparing the dusting sugar. Sift at least 150g of powdered sugar into a bowl and set it aside for later.
2. Prepare the Dry Ingredients:
   Sift the flour and salt into a bowl, then mix in the ground walnuts.
3. Cream the Butter and Sugar:
   In a separate bowl, mix the butter and sugar together using an electric mixer or a wooden spoon. Mix for about 5 minutes, or until the mixture is pale and fluffy.
4. Add Wet Ingredients:
   Add the vanilla extract to the butter mixture. Then, gradually incorporate the milk, adding it spoonful by spoonful and mixing well after each addition.
5. Combine Wet and Dry Ingredients:
   Add the flour mixture to the wet ingredients, one half at a time, and knead just until the dough comes together. Be careful not to over-knead the dough.
6. Chill the Dough:
   Wrap the dough in plastic wrap and refrigerate for at least 2 hours. This will make the dough easier to handle and help the cookies hold their shape during baking.
7. Preheat the Oven:
   While the dough is chilling, preheat your oven to 350°F (175°C).
8. Shape the Cookies:
   Once the dough is chilled, take small pieces of dough and shape them into logs that are about 1cm (less than 1/2 inch) in diameter. Cut the logs into approximately 5cm (2 inches) long pieces. Using your fingertips, shape each end of the smaller pieces to look thinner, then bend the small log to form a crescent or half-moon shape.
9. Bake the Cookies:
   Place the shaped cookies on baking trays lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until they are just slightly golden brown.
10. Dust the Cookies:
    Remove the cookies from the oven and allow them to cool in the pan for about 10 minutes. Then, carefully take the cookies from the pan and roll them in the prepared powdered sugar, making sure to coat them on all sides.
11. Serve:
    Place the coated cookies on a platter and serve! You can enjoy them warm or allow them to cool completely before serving.

Notes

• Be careful not to over-knead the dough, as this can result in tough cookies.
• When shaping the cookies, be gentle and try to keep the thickness consistent to ensure even baking.

• Prep Time: 30 mins
• Chilling Time: 2 hours
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: Austrian

Keywords: cookies, baking, austrian, almonds, hazelnuts, cookie, romanian, christmas, holiday, simple, vanilla

The post How to Make Vanillekipferl – Austrian Vanilla Walnut Cookies appeared first on Honest Cooking.

This is the amazing Banana Dulcey Entrement, a cake that was born from my love for Valrhona Dulcey. I managed to get my hands on a bag of Dulcey recently and I just can’t stop eating it – it’s delicious! I kept delaying the moment of actually using it in a dessert because I was a bit afraid of failure – it’s a pretty expensive chocolate and I just didn’t want to waste any. I kept thinking what to pair it with for a while and then I thought – let’s just give it a try, it can’t go that bad, right?! I decided to combine it with banana and a bit of dulce de leche just to emphasize the caramel taste and the cake turned out luscious!

This banana Dulcey entremet is a cake to impress! The layers look so beautiful and the taste is perfectly balanced so a slice is not enough for those of you with sweet cravings. Mind you, I had two slices at midnight the day I made it! Surely not the healthiest thing I’ve ever done, but sometimes I do feel the need of being spoilt and what better way than a slice of cake, especially when that cake is as tasty and creamy as this one?!

You can easily replace Dulcey with caramelized white chocolate or plain , simple white chocolate, with caramel or milk chocolate, but keep in mind that Dulcey comes with a butter, toasty, slightly salty, mild caramel taste that is hard to replicate. I’m absolutely smitten by it! Valrhona is said to be one of the best chocolates in the world – now I can’t say I necessarily agree, easpecially for dark chocolate, but they surely made me fall in love with Dulcey!

Banana Dulcey Entremet

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★★★★★

5 from 2 reviews

• Author: Oana Olguta
• Total Time: 48 hours

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Description

This banana dulcey entremet is a cake to impress. The layers look beautiful, and the taste is perfectly balanced, so a slice is not enough.

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Ingredients

Units MUS

Hazelnut Dacquoise:

• 90 g powdered sugar
• 82 g hazelnut flour
• 30 g all-purpose flour
• 105 g egg whites
• 30 g white sugar
• 60 g whole hazelnuts (roasted and chopped)

Banana sponge:

• 30 g white sugar
• 130 g bananas (sliced)
• 10 ml dark rum
• 100 g dark brown sugar
• 40 g honey
• 125 g butter (clarified)
• 125 g whole eggs
• 135 g all-purpose flour
• 6 g baking powder
• 100 g banana (chopped)

Banana Compote:

• 150 g bananas (diced)
• 50 g light brown sugar
• 50 g butter
• 2 g pectin NH
• You will also need 80g dulce de leche

Dulcey Mousse:

• 170 g egg yolk
• 25 g white sugar
• 185 ml milk
• 8 g gelatin + 40ml cold water
• 390 g Dulcey Valrhona chocolate (melted)
• 450 ml heavy cream (whipped)

Milk Chocolate Glaze:

• 22 g gelatin sheets
• 125 ml water
• 225 g white sugar
• 225 g glucose
• 225 g milk chocolate (40%)
• 160 g sweetened condensed milk
• 90 g neutral nappage

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Instructions

Hazelnut Dacquoise:

1. Mix te powdered sugar, hazelnut flour and all-purpose flour in a bowl.
2. Whip a meringue from egg whites and white sugar, mixing it until stiff and glossy.
3. Fold in the hazelnut flour mixture then spoon the dough into a pastry bag and pipe a circle of about 22cm diameter on a sheet of baking paper.
4. Top the batter with chopped hazelnuts and bake in the preheated oven at 350F for 15-20 minutes or until golden brown and slightly crisp on the edge.
5. Allow to cool down in the pan then cut a 21cm diameter circle then wrap it in foil and place aside until needed.

Banana sponge:

1. Begin by caramelizing the banana slices: melt 30g sugar until golden brown. Add the banana slices and cook on each side briefly then pour in the rum. Remove from heat and place aside until needed.
2. Mix the brown sugar, honey and butter in a bowl for 2 minutes. Add the eggs and mix for 1 more minute then stir in the caramelized bananas and mix to incorporate.
3. Stir in the flour sifted with baking powder and salt and mix it in the batter.
4. Fold in the chopped bananas then pour the batter in a large pan, making sure the layer of batter is about 1cm thick.
5. Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and it passes the toothpick test.
6. Allow to cool down in the pan then cut an 18cm diameter circle and place it in an 18cm round cake ring lined with acetate sheets. This will be the base of the insert.

Banana Compote:

1. Combine the brown sugar, butter and pectin in a saucepan.
2. Add the banana and cook for 2 minutes on low heat.
3. Pour the compote over the banana sponge and freeze for a few hours.
4. Spread the dulce de leche over the compote and freeze again.

Dulcey Mousse:

1. Bloom the gelatin in cold water.
2. Combine the egg yolks and sugar in a bowl.
3. Heat the milk in a saucepan then pour it over the egg yolks.
4. Place the mixture back on heat and cook until thickened and a thermometer reads 82C.
5. Remove from heat and stir in the bloomed gelatin then strain it over the melted Dulcey chocolate. Mix until smooth and creamy then allow to come to room temperature.
6. Fold in the heavy cream.

To assemble the cake:

1. Line a 21cm diameter cake ring with acetate sheets and place the dacquoise at the bottom of the ring.
2. Pour ½ of the Dulcey mousse in the cake ring. Remove the frozen insert from the mold and place it in the center of the cake ring, pressing it slightly.
3. pour the remaining mousse over the insert to cover it completely.
4. Freeze the cake for a few hours, preferably overnight.

Milk Chocolate Glaze:

1. Bloom the gelatin sheets in cold water.
2. Combine the water, sugar and glucose in a saucepan and bring the syrup to 103C.
3. Remove from heat and stir in the bloomed gelatin sheets, followed by the condensed milk.
4. Pour the mixture over the chocolate and blend until smooth and creamy. Add the neutral nappage and mix well.
5. Allow to cool down to 30-35C before using.

To glaze the cake:

1. Remove the cake from the freezer then unmold it and remove the foil.
2. Place the cake on a cooling rack then pour the glaze over the cake, making sure the stream is even and the layer of glaze is consistent.
3. Allow to drip off then transfer on a platter.
4. Decorate as you wish!

• Cook Time: 2 days
• Category: Dessert
• Method: baking
• Cuisine: French

Keywords: banana, dulcey, cake, cookie, baking, french cuisine, patisserie

The post Banana Dulcey Entremet appeared first on Honest Cooking.

The process can span a couple of days due to various resting and chilling stages, and a key challenge is maintaining the right temperature for both dough and butter; the butter needs to stay solid during rolling to ensure those lovely flaky layers. But don’t be deterred – let us take you on a step by step ride to mastering this classic pastry, and you’ll soon have upgraded yourself to the next level of home-baker.

Some Basic Tips

Technique:

Making croissants is considered an intermediate to advanced baking project. The process involves several techniques, including laminating the dough (the method of creating many thin layers of dough and butter through repeated folding and rolling), that might be new to beginners. But don’t be afraid – with our recipe, you’ll definitely be able to master this art!

Time:

As you can tell from the recipe, the process is spread out over a couple of days due to the multiple resting, rising, and chilling steps. This doesn’t mean you’ll be actively working on the dough the entire time, but it does require planning ahead.

Temperature is Key:

One of the challenges with croissants is managing the temperature. The butter needs to remain solid (not melting) while you roll out the dough. If the butter gets too warm and starts to melt into the dough, you won’t get the distinct flaky layers that croissants are known for. That’s why many steps involve chilling the dough in the fridge.

Patience and Practice:

Your first batch of croissants might not be perfect, and that’s okay! Like many baking projects, making croissants can require a bit of practice to master. Paying attention to how the dough feels and reacts at each step can give you valuable insights for the next time you try.

Variations:

Once you get the hang of the basic croissant dough, you can experiment with variations like chocolate-filled croissants (pain au chocolat), almond croissants, or ham and cheese-filled croissants.

Tools:

While you can make croissants with basic kitchen tools, having a few specialized items can make the process smoother:

• • Dough Scraper: Helps lift and manipulate the dough without tearing.
  • Rolling Pin: A good-quality, heavy rolling pin will help you roll the dough evenly.
  • Bench Brush: Useful for brushing off excess flour during the rolling process.
  • Digital Thermometer: Helps ensure the dough and butter are at the right temperature.

Satisfaction:

Despite the challenges, there’s a unique satisfaction in biting into a croissant you made from scratch. The flaky layers, the buttery aroma, and the soft interior are a celebration of your hard work and patience.

Useful Baking Terms

Preferment:

A preferment is a fermentation starter used in bread making, and it’s made before the bulk fermentation of the dough. It’s a mixture of water, flour, and yeast. Allowing this mixture to ferment before adding it to the main dough can provide more depth of flavor and improve the dough’s extensibility and strength.

Detrempe:

Detrempe is the initial dough mixture before the butter (beurrage) is added to it. In the process of making laminated doughs (like croissants or puff pastry), the detrempe is the basic dough made of flour, water, yeast, and other ingredients (excluding the large layer of butter). This dough is then enveloped with the butter layer, and through a series of folds and rolls, the desired layering effect is achieved.

Beurrage:

Beurrage refers to the butter layer that will be incorporated into the detrempe through the lamination process. For croissants and other laminated pastries, it’s important that this butter is pliable — soft enough to spread but not so soft that it mixes into the detrempe. This distinct layering is what gives croissants their flaky layers.

Step by Step Guide to Making Croissants at Home

1. Making the Preferment:

   • In a bowl, mix water, yeast, and flour until well combined.
   • Cover with plastic wrap.
   • Let it rise at room temperature for 15 minutes.

2. ---

   Preparing the Detrempe:

   • In the bowl of your stand mixer, dissolve sugar and salt in the milk and water.
   • Add the prepared preferment, bread flour, and all-purpose flour. Mix until combined.
   • Using the mixer, knead on low for 2 minutes and then on medium for 3 minutes. (If kneading by hand, do so for a maximum of 8 minutes.)
   • Cover the bowl and let the dough rise for 1 hour.

3. ---

   Prepping for Beurrage:

   • Transfer dough to a floured surface and shape into a 40 cm square.
   • Sprinkle lightly with flour and roll into a 1 cm thick rectangle.
   • Spread the softened butter over two-thirds of the dough, leaving one third unbuttered.
   • Fold the unbuttered third over the middle section, and then fold the remaining buttered third on top (a simple fold).
   • Wrap in plastic and refrigerate for 1½ hours.

4. ---

   Folding Process:

   • After refrigeration, position the dough 90 degrees from its previous orientation. Roll gently into a 1 cm thick rectangle.
   • Repeat the simple fold and refrigerate for 1 hour.
   • Repeat the above two steps twice more.

5. ---

   Resting the Dough:

   • After the final fold, wrap the dough and refrigerate overnight.

6. ---

   Shaping Croissants:

   • The next day, roll the dough on a floured surface into a 40×110 cm rectangle. If the dough resists, fold and refrigerate for 20 minutes before continuing.
   • Cut the rectangle into 20 cm wide strips. Then, cut triangles from each strip.
   • For each triangle, make a small cut at its base. Roll the two flaps outwards from the center, gently pulling the triangle tip to elongate it as you roll.
   • Place formed croissants on a baking tray lined with parchment paper, ensuring enough space for rising.

7. ---

   Final Rise & Baking:

   • Mix eggs and milk for the egg wash. Brush a thin layer onto the croissants.
   • Let them rise at room temperature (22-26°C) for about 2 hours.
   • After proofing, gently brush croissants again with egg wash.
   • Preheat oven to 190°C (with fan on). Bake croissants for 6 minutes.
   • Reduce temperature to 170°C and bake for an additional 10 minutes or until golden brown. Adjust based on your oven.

8. ---

   Serve & Store:

   • Enjoy your croissants fresh. If needed, freeze and reheat.

How to Make Croissants at Home

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• Author: Oana Olguta
• Total Time: 17 hours 46 minutes
• Yield: 25 croissants

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Description

Making croissants at home takes some dedication and practice, but once you get the hang of it – it’s incredibly rewarding.

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Ingredients

Units MUS

Preferment:

• 200 ml water (Note: Ensure water is at room temperature, ideally not exceeding 22°C)
• 40 g fresh yeast (or 16g active dry yeast)
• 150 g all-purpose flour (sifted)

Detrempe:

• The preferment from above
• 80 g white sugar
• 25 g salt
• 350 ml milk (room temperature)
• 70 ml water (room temperature)
• 600 g bread flour (sifted)
• 350 g all-purpose flour (sifted)

Beurrage:

• 600 g butter (softened but slightly cold to touch)

Egg Wash:

• 2 eggs
• 1 tablespoon milk

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Instructions

1. Making the Preferment:
   • In a bowl, mix water, yeast, and flour until well combined.
   • Cover with plastic wrap.
   • Let it rise at room temperature for 15 minutes.
2. Preparing the Detrempe:
   • In the bowl of your stand mixer, dissolve sugar and salt in the milk and water.
   • Add the prepared preferment, bread flour, and all-purpose flour. Mix until combined.
   • Using the mixer, knead on low for 2 minutes and then on medium for 3 minutes. (If kneading by hand, do so for a maximum of 8 minutes.)
   • Cover the bowl and let the dough rise for 1 hour.
3. Prepping for Beurrage:
   • Transfer dough to a floured surface and shape into a 40 cm square.
   • Sprinkle lightly with flour and roll into a 1 cm thick rectangle.
   • Spread the softened butter over two-thirds of the dough, leaving one third unbuttered.
   • Fold the unbuttered third over the middle section, and then fold the remaining buttered third on top (a simple fold).
   • Wrap in plastic and refrigerate for 1½ hours.
4. Folding Process:
   • After refrigeration, position the dough 90 degrees from its previous orientation. Roll gently into a 1 cm thick rectangle.
   • Repeat the simple fold and refrigerate for 1 hour.
   • Repeat the above two steps twice more.
5. Resting the Dough:
   • After the final fold, wrap the dough and refrigerate overnight.
6. Shaping Croissants:
   • The next day, roll the dough on a floured surface into a 40×110 cm rectangle. If the dough resists, fold and refrigerate for 20 minutes before continuing.
   • Cut the rectangle into 20 cm wide strips. Then, cut triangles from each strip.
   • For each triangle, make a small cut at its base. Roll the two flaps outwards from the center, gently pulling the triangle tip to elongate it as you roll.
   • Place formed croissants on a baking tray lined with parchment paper, ensuring enough space for rising.
7. Final Rise & Baking:
   • Mix eggs and milk for the egg wash. Brush a thin layer onto the croissants.
   • Let them rise at room temperature (22-26°C) for about 2 hours.
   • After proofing, gently brush croissants again with egg wash.
   • Preheat oven to 190°C (with fan on). Bake croissants for 6 minutes.
   • Reduce temperature to 170°C and bake for an additional 10 minutes or until golden brown. Adjust based on your oven.
8. Serve & Store:
   • Enjoy your croissants fresh. If needed, freeze and reheat for a delightful, buttery treat!

Notes

• Ensure the water for the preferment and the milk and water for the detrempe are at room temperature, ideally no higher than 22°C.
• For beurrage, butter should be pliable yet slightly cold. Refrain from microwaving.
• Always sift flours before use to ensure a smooth texture.

• Prep Time: 90 min
• Rise Time: 16 hours
• Cook Time: 16 min
• Category: Pastries
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 croissant
• Calories: 250
• Sugar: 4g
• Sodium: 230mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg

Keywords: french, baking, croissants, pastries, pastry, butter, cookies, french cuisine, french cooking, breakfast, brunch

The post How to Make Croissants at Home appeared first on Honest Cooking.

The classics should never be forgotten! I strongly believe that before being able to adventure into the world of dessert creation, you need to master the classics, you need to make them first and make sure you’re damn good at them and only then you can take things one step further and create your own mix of flavors. Recipe creation takes chemistry, takes study, takes experimenting and working on it. If one of them is missing, it just won’t work properly or won’t produce consistent results.

To improve the way you understand recipes or how you combine flavors, the first thing to do is to back to the classics and start baking and cooking! Master those first, make sure you know every element well enough, make sure you understand why they use certain ingredients and not others and only then you can change a few things here and there, only then you can come up with your own mix and your own recipes. Bravery is good, but only when you know what you’re talking about! Yes, you can switch strawberries with raspberries for instance, their texture is somehow similar, but they have a different flavor, but you can’t just replace white wheat flour with rice flour (just a random example) without knowing what the impact of this substitution is.

Long story short though – I went back to basics with the recipe for this Gateau St. Honoré. It’s a cake that’s always been mesmerizing for me and somehow daunting – the flaky base, the choux ring, the caramel, the pastry cream – it just felt a bit too much at first. But when you break it down into elements that you master, it gets easy. One thing I do need to work on is the puff pastry – I’ve only been using shortcuts so far, which are ok, but not when you wanna call yourself a pastry chef!

Gateau Saint Honoré is a cake that has history behind as well – it wears the name of Saint Honore, the patron of the French patissiers and the recipe itself it is said to be almost 2 centuries old. The gateau is made out of a puff pastry or even shortcut pastry and choux pastry which are then filled with pastry cream and glued together around the edges of the puff pastry with caramelized sugar. The center is then filled with either pastry cream, chiboust cream or creme mousseline. I decided to go with a mix of the classic vanilla pastry cream and a caramel pastry cream to complement the sugar glaze. The final cake was delicate, milky and each slice felt like proper comfort food.

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• Author: Oana Olguta

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Ingredients

Choux pastry:

• 150 ml 5 fluid ounces water
• 100 ml 3.4 fluid ounces whole milk
• 100 g 3.5 ounces butter
• ¼ teaspoon salt
• ½ teaspoon sugar
• 150 g 5.3 ounces bread flour
• 4–5 eggs

Vanilla Creme Diplomat:

• 300 ml 10 fluid ounces whole milk
• 3 egg yolks
• 120 g 4.2 ounces white sugar
• 30 g 1 ounces cornstarch
• 1 pinch salt
• 4 g 0.14 ounces gelatin + 20ml (0.67 fluid ounces) cold water
• 1 teaspoon vanilla extract
• 50 g 1.7 ounces mascarpone cream
• 150 ml 5 fluid ounces heavy cream, whipped

Caramel Creme Diplomat:

• 300 ml 10.1 fluid ounces whole milk
• 80 g 2.82 ounces white sugar + 40ml (1.35 fluid ounces) water
• 3 egg yolks
• 30 g 1 ounce white sugar
• 30 g 1 ounce cornstarch
• 1 pinch salt
• 4 g 0.14 ounces gelatin + 20ml (0.67 fluid ounces) cold water
• ½ teaspoon vanilla extract
• 1 teaspoon Amaretto
• 150 ml 5 fluid ounces heavy cream, whipped
• You will also need:
• 1 sheet puff pastry (homemade or store bought)
• 150 g 5.3 ounces sugar to caramelize

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Instructions

Choux pastry:

1. Combine the water, milk, butter, salt and sugar in a saucepan and place over low heat until the butter is melted.
2. Once the butter is melted completely, turn the heat on high and bring to a boil.
3. The moment it comes to a boil, remove off heat and immediately add the flour, all at once. Mix well with a wooden spoon or spatula until the flour is well absorbed. Place the saucepan back over medium flame and continue cooking for 2-3 minutes, mixing all the time, until a layer of dough remains on the bottom of the pan – keep the flame on medium to avoid burning and mix all the time with the spatula or spoon to cook out the liquid.
4. Remove from heat and allow the dough to cool down for 10 minutes.
5. Start incorporating the eggs, one by one, mixing well after each addition. Add the last egg bit by bit to make sure you’re not adding too much egg. The number of eggs used depends on the humidity of the dough, even on weather and the size of the eggs.
6. The dough is ready when it falls off the spoon and leaves a streak that doesn’t collapse on itself if you run your finger through it.
7. Spoon the dough into a pastry bag fitter with a round nozzle.
8. Roll the sheet of puff pastry into a thin layer – about 0.5cm thickness.
9. Cut a circle of puff pastry of about 20cm diameter and place it in a baking tray.
10. Pipe a circle of choux pastry on the edge of the puff pastry. Pipe the remaining choux pastry on a different tray into small dollops (choux, profiterols).
11. Bake both the trays in the preheated oven at 350F – 180C for 35-40 minutes or until golden brown, risen and crisp.
12. Allow to cool down.

Vanilla Creme Diplomat:

1. Bloom the gelatin in cold water.
2. Heat the milk in a pot over low heat.
3. In the meantime, mix the egg yolks and sugar, as well as a pinch of salt in a bowl until creamy and pale.
4. Add the cornstarch and mix well.
5. Pour in the hot milk then transfer back on heat and cook for 1-2 minutes until thickened.
6. Remove from heat and add the gelatin.
7. Cover the cream with plastic wrap on the surface and allow to cool down completely.
8. When chilled, mix with an electric mixer until creamy again then add the vanilla and mascarpone and mix well.
9. Fold in the whipped cream then spoon the creme diplomat into a pastry bag fitted with a St. Honore nozzle.

Caramel Creme Diplomat:

1. Bloom the gelatin in cold water for 10 minutes at least.
2. Combine 80g sugar with water in a saucepan and place over medium heat.
3. Cook for a few minutes, washing down the sides of the pot with a brush dipped in cold water, until it begins to turn golden brown and it has a nice amber color.
4. Remove from heat and allow to cool down for 5 minutes. Add the milk and place back on heat.
5. Keep on low heat until the sugar is completely melted.
6. In the meantime, mix the egg yolks with the remaining sugar, plus a pinch of salt. Add the cornstarch and mix well.
7. Pour the hot milk over the cornstarch then return back on heat and cook for 1-2 additional minutes until thickened.
8. Remove from heat, stir in the gelatin and cover with plastic wrap on the surface. Allow to cool down completely.
9. Mix with an electric mixer until creamy.
10. Fold in the whipped cream then spoon half of the cream into a pastry bag fitted with a small nozzle. Reserve the remaining cream aside.

To assemble the gateau:

1. Start by making a tiny hole at the bottom of each choux bun then fill all of them with caramel creme diplomat. Place aside.
2. Make a wet caramel by combining 150g sugar with 65ml water. When it has an amber color, remove from heat and allow to cool down for 1 minute.
3. Take the filled choux buns and dip the top into the hot caramel. Place right away on a sheet of baking paper to set. Work quickly as the caramel tends to cool down and set – if it’s too thick, place it back on low heat for 1-2 minutes then continue dipping the buns.
4. Once the top of each bun is set, reheat your remaining caramel and dip the bottom of the buns as well, glueing them right away on the ring of puff pastry – try to glue them as close to the edge as possible and make sure you use a thin layer of caramel for this step.
5. Once all the choux buns are in place, use the remaining caramel creme diplomat to fill the bottom of the gateau.
6. Top the caramel cream with the vanilla cream, piping it with the special St. Honore nozzle.
7. Decorate with choux buns and caramel strings just before serving.

• Category: Dessert, Pastry

The post The Saint Honoré Pastry appeared first on Honest Cooking.