PARIS-BREST

INGREDIENTS
Choux pastry

Praline cream
·         8 egg yolks, room temperature
·         250g sugar
·         250g unsalted butter, softened
·         Almond and hazelnut praline
Finish:
·         100g flaked almonds
·         50g icing sugar
·         1 egg yolk (glaze)

PREPARATION

Preheat the oven to 210°C.
(Wheel) Pipe two circles of pastry next to each other and finally a third one overlapping the first two. Glaze with egg wash and sprinkle flaked almonds over the entire surface.
Bake for approximately 20 minutes.
Place egg yolks in mixing bowl.
In a saucepan, combine sugar with a little water. Bring to a boil and cook until the temperature reaches 121°C. When the sugar is ready, gradually pour it over the egg yolks, with the mixer on low speed. Once sugar is completely combined, beat on high speed until mixture has cooled down. Then gradually incorporate softened butter. Add praline last.
Scoop praline cream into a piping bag.
With a serrated knife, cut wheel in half crosswise. Forming big swirls pipe cream preparation on lower part.
Top with the upper part of the wheel. Leave in the fridge to set.
Dust some icing sugar over it just before serving.
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TRIPLE CHOCOLATE BROWNIES

 

Ingredients
Makes 20 brownies (+)
- 350g unsalted butter, cut into chunks
- 350g coarsely chopped dark chocolate
- ½ vanilla bean cut lengthwise, seeds scraped
- 6 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 ½ cup flour, sieved
- Pinch of salt
- ½ cup white chocolate chips
- ½ cup dark chocolate chips

Preparation

Turn on the oven (190C).
Grease the sides of a baking tray and cover the bottom with baking paper.
Melt the chocolate with butter. Transfer into a mixing bowl and let cool slightly. 
Using a hand whip, add in eggs one by one.
Using a wooden spoon, stir in vanilla, salt, and sugar.
Once chocolate mixture has an even consistency, add flour + chocolate chips.
Pour chocolate mixture over baking tray and bake for 25 min. Once cooked take it out from the oven and let it cool. Cut into slices and serve.

This Digging Easter Bunny cake is made of Triple chocolate brownie. It's perfect to carve 3D cakes; it holds very well together on the top of tasting amazingly good. 

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BANANA BREAD

Ingredients

- 300g plain flour
- 2 tsp baking powder
- 150g brown sugar
- ¼ tsp salt
- 75g finely chopped dates
- 150g coarsely chopped toasted pecans
- 60ml (¼ cup) milk
- 125g unsalted butter, cut into chunks
- 125ml (½ cup) buttermilk
- ½ vanilla bean cut lengthwise, seeds scraped
- 2 eggs, lightly beaten
- 3 medium sized ripe bananas, mashed
 
Preparation
Preheat your oven to 180C. Grease a 14cm X 24cm loaf tin and line with baking paper.
Combine flour, baking powder, sugar and salt into a large bowl. Add dates and pecans. Toss to combine.
Heat the milk and butter in a small saucepan until melted and combined. Pour into a large bowl. Whisk in the buttermilk and vanilla seeds. Whisk in eggs. Whisk in bananas.
Make a well in the middle of flour mixture. Add banana mixture. Stir to combine. Spoon mixture into prepared pan.
Bake for about 45-50 minutes or until a skewer inserted in the centre comes out clean.
Leave it to cool in the tin for 5 minutes before turning onto a wire rack.

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SWEET LAYERS

Ingredients
- 1 pack plain tea biscuits, crumbed
- 500 ml thickened cream
- 1 tin of condensed milk
- 2 gelatin sheets
- 6 eggs, separated
- 2 Tsp. icing sugar

Preparation

Beat egg whites until stiff and reserve.

Over a small saucepan with simmering water, beat egg yolks and condensed milk until thickened. Let cool slightly and then add the gelatin sheets (after wetting them in cold water). Add egg whites to preparation. Reserve.

Beat cream with icing sugar, until it has Chantilly (whipped cream) consistency.

In a glass bowl, have alternating layers of cream, condensed milk, and biscuits. Finish with a layer of biscuits. Leave in the fridge for 1 hour before serving.

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CHOCOLATE MOUSSE

Do you have these 2 ingredients and 15 spare minutes for the best chocolate mousse?
Too good... Let's make it now!

Ingredients (6 to 8 serves)
- 6 eggs, separated
- 200gr of very good quality dark chocolate
- 25gr butter (facultative)

PREPARATION
Add a pinch of salt to the egg whites and beat until stiff picks. Reserve.
Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water (Bain Marie) over medium heat. Whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and quickly stir in the egg yolks.
Gently fold in 1/3 of the egg whites until well combined. Then carefully add in the rest.
Spoon mousse into individual ramekins and place them into the refrigerator to set overnight

I love it plain but you could have it garnished with whipped cream, fresh raspberries/strawberries, shaved chocolate, etc
Enjoy!

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CREPES

It’s pancake Day ! Grab your aprons and start making your own crêpes.

Ingredients (for 20 crêpes)
- 250gr of flour
- 500 ml of milk
- 100 ml of water
- 2 Tbsp. of sugar
- ½ vanilla bean cut lengthwise, seeds scraped
- 3 Tbsp. Grand Marnier or Rum
- 100 gr of salted butter, melted
- 4 eggs

PREPARATION
In a large mixing bowl, combine flour, sugar and eggs.
Add milk little by little. Whisk until well combined. Add Grand Marnier and melted butter and stir again. Refrigerate for 1 hour (overnight is best)  
Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turnover and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.

Voilà! You just made crêpes! Enjoy…