Croquembouche

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FOR THE Pâte à Choux

1 cup water

6 tablespoons unsalted butter (cut up)

1 tablespoon granulated sugar

½ teaspoon salt

1 cup flour

3-5 large eggs, room temp

(plus 1 egg & water for egg wash)

for the pastry cream

2 cups whole milk

4 tablespoons unsalted butter (cut up)

½ teaspoon kosher salt

2 vanilla beans, split lengthwise

5 large egg yolks

½ cup granulated sugar

¼ cup cornstarch

For the caramel

2 cups granulated sugar

½ cup water

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for the pâte à Cchoux

1. Prep a baking sheet with parchment paper & set aside

2. Preheat oven to 425˚ F

3. In a saucepan over medium - heat water, butter sugar & salt until the butter has melted.

4. Once the butter has melted- quickly add all the flour & stir FAST AS HELL (with a wooden spoon)

5. Continue to stir vigorously for about 3-4 minutes - or until you can see a film on the bottom of the pan & the dough comes together in one mass & pulls away from the sides of the pan.

6. Transfer the dough to a medium bowl and let it cool for another 3-4 minutes.

7. Mix one egg thoroughly in at a time (with the wooden spoon) -stir it in quickly making sure not to cook the egg. The mixture will break when you add each egg, but just continue to stir & it'll come back together.

   • the size of your eggs will determine how many of them your dough needs. You want the mixture to be smooth, glossy and sort of “stretchy” when you lift it from the spoon- NOT liquid-y or glue-like. So if you reach that perfect consistency with 3 eggs awesome! With 5? Awesome! That’s why we add one at a time :)

8. In a pastry bag fitted with a round tip - fill with the dough.

9. Pipe 1 inch (ish) rounds about 1 ½ inches apart on the prepared baking sheet.

10. Dipping your finger in water- smooth out any points in the rounds (they’ll brown faster)

11. In a small bowl whisk an egg with a bit of water (to make an egg wash) and brush over the top of each round of dough.

12. Bake for 15 minutes - then turn then oven down to 350˚ F & bake for another 10-15 minutes (or until they’re golden brown, and when tapped on the bottom - sound hollow)

for the pastry cream:

1. In a medium sauce pan (over medium heat) bring milk, butter, salt & vanilla pods to a simmer.

2. In a separate medium bowl - beat egg yolks & granulated sugar together until pale & light in color. (use your electric whisk unless ur feeling extra Hulk-like today) Once the egg & sugar combo has been whisked until pale, add cornstarch and mix again until well combined.

3. Taking the hot milk mixture off the heat, SLOWLY drizzle it into the egg mixture whisking constantly as to not cook the eggs.

4. Once all added, pour the mixture through a sieve (to retrieve vanilla pods) then pour it back into the saucepan and cook again over medium heat, whisking constantly until it’s thick & you can see the whisk marks held in the cream.

5. Strain the cream the sieve again and into a medium bowl - cover with plastic wrap (directly touching the custard as to not form a *shudders* …“skin”

6. Chill until fully cooled - at least 2 hours.

7. Fill pastry bag (fitted with a star tip) with the chilled cream.

for the caramel:

1. Add sugar & water to a shallow pan & stir JUST to combine.

2. DON’T TOUCH IT - continue to cook over medium heat for about 15-20 minutes, the sugar will go from a milky white, to a light amber color.

   • if you stir: it WILL crystalize & you WILL have to start over & you WILL hate yourself

3. Remove from heat, it’ll get a tad bit darker from the residual heat of the pan & you don’t want it to go over & burn.

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assembly:

1. Using a knife, poke a hole into the bottom of each puff & pipe in pasty cream

2. On a cake stand (or whatever serving platter you’re going to use) - adhere a parchment round to act as a guide.

3. Starting with the biggest (or ugliest) puffs, dip one side into the caramel (don’t burn yourself -use tongs) and begin placing them in a circle - adhering them to each other with the caramel.

4. Continue adding layer by layer (adding less puffs each time), building up to a hollow cone shape

   • reheating the caramel as needed!

5. Once fully assembled -let the caramel cool slightly more, then use a fork and a twirling motion to create caramel “threads” around the tower. DON’T BURN YOUR FACE OFF.

6. Serve immediately because no like - you got like 3 hours MAX before this becomes soggier than the leftover cereal in milk.

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Flower Apron

Go ahead, go wild with with the powdered sugar!

Material : 100% cotton twill

What you'll get

1 adult apron with two front pockets

100% cotton twill with soil-release finish

Adjustable neck strap

Measures 22"x30"

Waist straps measure 40" in length

Machine Wash Cold - Only non-chlorine bleach when needed

shop

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inspired by this recipe & this recipe

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Hot Chocolate Cake

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the cake

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup cocoa sifted

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/4 cup vegetable oil

1 cup buttermilk

1 cup strong brewed coffee hot

2 large eggs

2 tsp vanilla

the marshmallow Filling

1/3 cup water

3/4 cup granulated sugar

3/4 cup agave (or corn syrup or honey)

3 large egg whites room temperature

1/2 tsp cream of tartar

1 tsp vanilla

the Hot cocoa buttercream

1 cup butter, room temperature

7-8 cups powdered sugar

1 & 1/2 to 2 packs of dry hot chocolate mix (without mini marshmallows)

1 1/2 - 2 tablespoons cocoa powder

2/3 cup + 2 Tbsp heavy cream

for decor

Whole marshmallows, cut up marshmallows, & mini marshmallows depends on how many you want to use!

Cake topper

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for the cake:

1. Start by pre-heating your oven to 350 F & prepping 3 6-inch round cake pans with baking spray/butter, and lining with parchment paper.

2. Place all the dry ingredients into the stand mixer & combine

3. In a separate bowl, combine wet ingredients (make sure coffee has cooled before adding)

4. Add the wet into the dry and mix thoroughly

5. Pour batter into the prepared cake tins

6. Bake for 20-35 minutes at 350 F or until a toothpick comes out clean

for the marshmallow filling:

1. In a medium saucepan, combine water, sugar, & agave (or corn syrup or honey)

2. Stir to combine - but don’t continue because crystals will form.

3. When the sugar syrup is about 225°F, - start to whip the egg whites & cream of tartar together, for about 4 minutes - until soft peaks have formed.

4. If timing is on your side, the egg whites should be done around the same time that the syrup reaches 240°F - if the heat comes up too fast, turn it down

5. When the mixture is at 240°F SLOWLY drizzle the liquid into the stand mixer beating on LOW. You want to do this craaaazy slowly but at a constant speed.

6. Once it’s been added, turn it up to high & whip until thick & glossy.

7. Add the vanilla & continue to whip until the bowl is cool to the touch.

8. Fill a piping bag & set aside.

for the hot cocoa buttercream:

1. In a large bowl, beat the room temp butter until it begins to get fluffy

2. Add half of the hot cocoa mix & the cocoa powder- beat again

3. Alternate with adding in the powdered sugar (a bit at a time) and the heavy cream.

4. Begin to taste the frosting & add cocoa, hot cocoa & powdered sugar to your taste.

5. Add in cream until you’ve reached your desired flavor & consistency.

6. Fill a piping bag & set aside.

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assembly:

1. Use marshmallow fluff to adhere a cake board to your lazy susan, then a bit more to adhere the cake to that.

2. Place the first (and ugliest) cake layer on the board, and pipe an even layer of marshmallow filling, using an offset spatula to smooth it out.

3. Repeat with the other two layers.

4. Crumb coat the cake with the hot cocoa frosting & set aside in the fridge to cool for about 25 minutes.

5. Once the cake is out of the fridge, add on your final coat of buttercream & using the tip of the spatula, create a wavy pattern in the buttercream.

6. Using the leftover marshmallow filling as glue, place whole, chopped & mini marshmallows on top of the cake & around the base.

7. VERY CAREFULLY AND ONLY IF UR AN ADULT - use a kitchen torch to toast the marshmallows, being careful not to melt the buttercream

8. Finish with the cake topper & place into the fridge for at least another 15 minutes before you cut it

9. Enjoy!

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Antler Cupcake Topper

Top off the holiday fun with a sleigh-ful of reindeer. I’m more of a Vixen myself ;)

What you'll get

1 - 3.5" Acrylic Cupcake Topper

shop

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Black Forrest Gâteau

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For the SPONGE

225g all purpose flour

350g caster sugar

85g cocoa powder

1½ tsp baking powder

1½ tsp baking soda

2 eggs

250ml milk

125m vegetable oil

2 tbsp boiling water

For the jam

850g frozen pitted dark cherries

300g caster sugar

juice from 1 lemon

4 tbsp cornstarch

for the ganache

200g dark chocolate (chopped)

200ml heavy cream

for stabilized cream

500 g mascarpone cheese

6-8 tablespoons confectioners sugar

⅔ cup + 3 tablespoons heavy cream

1 tsp vanilla extract

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for the sponge

1. Preheat the oven to 180C

2. Prepare three 6in cake tins with baking spray & parchment paper

3. In a medium bowl whisk together dry ingredients (flour, sugar, cocoa powder, baking soda & baking powder)

4. In a large bowl, using an handheld mixer (or a whisk), mix the wet ingredients (eggs, milk & vegetable oil)

5. Pour the dry into the wet & mix until just combined. Add the boiling water & beat again until smooth.

6. Divide the batter equally between the tins & bake for 25-30 minutes or until a toothpick comes out clean.

7. Cool the cakes for 10 minutes in their tin, then turn them out to cool completely on a wire rack.

8. When the cakes are fully cooled, level them & set aside.

for the jam

1. Place cherries, sugar & lemon juice into a in a saucepan over medium/low heat until sugar dissolves.

2. Take off the heat & strain the cherries, reserving their liquid.

3. Measure 4 tablespoons of the liquid, place into a bowl & mix in the cornflour

4. In a mug or a mason jar - set aside another 4-5 tablespoons of the liquid for brushing over the cakes

5. Add the cherries back to the sauce pan & pour the rest of the strained liquid back into the saucepan

6. Stir the cornflour slurry into the saucepan with the cherries, bring to a boil, stirring constantly until thick.

7. Pour the jam into a shallow bowl and transfer to the fridge to cool completely.

for stabilized cream

1. In a chilled bowl, using an electric mixer, beat the mascarpone, cream, vanilla & whip until it begins to thicken.

2. Add the powdered sugar a few tablespoons at a time, until desired sweetness level is achieved.

for the ganache

1. Place the chopped chocolate into a heatproof bowl- set aside

2. Heat the heavy cream in a saucepan until it begins to bubble slightly - but before it boils & scalds

3. Once the cream is heated- pour it over the chocolate and let stand for 1-2 minutes

4. Stir the chocolate and cream until combined.

5. Set aside to cool - we want this to be THICK so it will take a while (*you could place it in the fridge - but if you do, make sure to stir it every 5 minutes)

assembly

1. On a cake stand (or whatever you’re serving it on) place down the first and ugliest cake layer.

2. Brush it with the reserved cherry juice, then spread a thick layer of mascarpone cream.

3. Add some of the cherries on top, gently pushing them into the cream until they form a full layer.

4. Gently place the second (and second ugliest) cake layer on top & repeat the process.

5. Add the last, and prettiest cake layer to the top - spread a thick layer of ganache & pile high with fresh fruit

6. Dust with icing sugar & serve! (if you find it too soft - let it set up in the fridge for a few minutes before cutting)

notes

while this sponge is traditional my taste testers commented on it’s lack of depth compared to other chocolate cakes I’ve made - so if you’re looking for something a bit richer - I’d try it with a this recipe

I most certainly made too many cherries as my cake was only 6in, it would make enough for an 8in cake

If you’re serving it immediately or if you’re opting for less/thinner cake layers you could use a whipped cream, but otherwise I think a stabilized cream (with mascarpone or cream cheese) would hold up better.

THIS CAKE DOES NOT KEEP WELL. Like at alllllll. Anything with cream, fruit (fresh or frozen) should be eaten same day -8 hours after & what was left of this cake had slid to mush.

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INSPIRED BY THIS RECIPE & THIS RECIPE

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Self Saucing Pudding

INGREDIENTS

2-3 tbsp cocoa powder, for dusting

165g dark chocolate 70% cocoa solids

165g unsalted butter, plus extra for greasing

3 medium eggs

3 medium egg yolks

85g caster sugar

2 tbsp plain flour

6 heaped tsp smooth peanut butter

EQUIPMENT

6 pudding molds

large baking tray

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INSTRUCTIONS

1. Preheat oven to 400F

2. Prep 6 individual pudding molds with baking spray (or butter) and a thin coating of cocoa powder

3. In a double boiler, melt the chocolate and butter together - once melted, remove from heat and set aside to cool slightly

4. In a large bowl with an electric mixer, whip eggs, egg yolks & sugar until thicccq & mousse-y.

5. Using a spatula and gentle figure 8 motions, fold the cooled chocolate into the thicccq eggy sugar mixture.

6. Sift in the flour, and gently fold in until fully incorporated, being careful not to knock out any of the air from the eggs.

7. Spoon the mixture evenly into the molds, filling only about halfway (you’ll have left over)

8. Place about a teaspoon & 1/2 of peanut butter into the center of each mold, then fill with remaining chocolate batter, and smooth.

9. Bake the puddings on the tray for 7-11 minutes - just until they’ve risen and still have a wobble in the middle.

10. Do some black magic witchcraft and turn them out from the molds immediately

11. Dust with cocoa powder & serve

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RECIPE BY PAUL HOLLYWOOD

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Yule Log

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Ingredients

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chocolate sponge

4 large eggs

100g caster sugar

65g self-raising flour (how to make your own)

40g cocoa powder

chocolate ganache

300ml / ½ pint double cream (heavy cream)

300g dark chocolate (I used 60%) - broken into small pieces

cream filling

300ml / ½ pint double cream (heavy cream) - whipped

2-3 tbs caster sugar (to taste)

1 teaspoon vanilla extract

150g raspberries

To decorate

powdered sugar (to dust)

raspberries

rosemary sprigs

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Instructions

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making the chocolate sponge

1. Preheat the oven to 400F.

2. Prepare a 13x9in Swiss roll tin, with baking spray & parchment paper.

3. Starting with the sponge, in a large bowl with an electric whisk, whip the eggs & sugar until pale, frothy & doubled in size. Sift the flour & cocoa powder into the bowl and carefully fold it in. You don’t want to knock any of the air out of the mixture, so use gentle figure 8 motions with your spatula until fully incorporated.

4. Pour the batter into the prepared tin and spread evenly.

5. Bake for about for 8–10 minutes, or until the sponge has risen, bouncy to the touch, and you can see the sides are pulling away from the tin.

6. Place clean dish towel on your counter and dust with powdered sugar. While the sponge is still hot, turn it out onto the dish towel and peel back the parchment paper.

7. Tightly roll the sponge up with the dish towel, and place it seam side down on a wire rack to cool completely (anywhere from 1 hour to 3 hours)

making the chocolate ganache

1. Place chopped chocolate in a heat-proof bowl and set aside.

2. In a small saucepan heat the cream until hot, but not boiling. Remove from heat and pour over the bowl of chopped chocolate. Don’t touch it for 2-4 minutes, the residual heat will melt the chocolate. After a few minutes, gently stir to combine & set aside to cool to room temperature.

making the raspberry whipped cream

1. In a chilled bowl, using an electronic mixer, whip together heavy cream, vanilla & sugar until soft peaks form. Finally, very gently beat in raspberries, you want some broken, but you don’t want to make the cream runny.

assembly

1. Unwrap the chilled Swiss roll and remove from the dish towel. Using an offset spatula, spread a generous dollop of cream across the sponge (leaving a 1/2 inch on all sides to account for the cream moving when it gets re-rolled) At this point you could add in whole raspberries, or just tightly re-roll the sponge as is. Us

2. Using an offset spatula, spread a thick layer of ganache evenly all over the Swiss roll. Once all sides are evenly coated, use a fork to gently trace ridges along the ganache, creating a tree bark texture.

3. Dust with icing sugar & garnish with raspberries & sprigs of mint (or rosemary)

slightly adapted from mary berry’s recipe 

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