Cheesecake Chocolate Eggs

Posing as real half boiled eggs, alongside servings of sweet puff pastry soldiers, these would be an amazing treat for Easter or if you want to create something a little quirky. So simple to make and with so much of a wow factor, these must be top of your to-do list.

This Easter I wanted to do something different and a little less complicated seeing as I had final year exams to revise for. Compared to my Mango PanEggs, these were a breeze to make. I had the utmost fun constructing them and of course, they tasted just as divine as they looked - so my guests said. 

[A late post, but as they say better late than never hey!]

Ingredients:
6 Kinder eggs (or any similar sized hollow chocolate eggs)
250g marscapone
100g philadelphia
80ml double cream
2 tsp vanilla extract
100g digestive biscuits
50g caster sugar
1/2 can mango pulp (you won't use all)
1 puff pastry sheet
1 egg.

Method:

• Heat a knife and carefully cut the tops off the eggs and place in egg moulds or an egg box.
• Mix the marscapone, philadelphia cheese, caster sugar together.
• In a food processor, grind the biscuits until they resemble all crumbs, not too fine. Fill the base of the eggs with these.
• Add the vanilla and slowly add the cream and whip until soft peaks form.
• With a piping bag and a round nozzle, pipe the cheesecake mixture till about three quarters of the way through.
• With the back of a teaspoon scoop out a tiny bit of the cheesecake from the middle of your eggs.
• Fill the mini holes with mango pulp to resemble the yolk.
• Cut the puff pastry sheets into thin strips to resemble soldiers and brush with a beaten egg and some caster sugar and place in the oven until risen and gold in colour.

These are really so easy and so effective to do! You don't have to make the puff pastry soldiers if you don't have that much time, but I just thought they went well with these 'half boiled eggs!'

You'd be a fool not to try these out next Easter!

Dainty Cook xox

Halloween Inspired: Ghostly île Flottantes

A floating poached egg white amongst a pond of creamy vanilla crème anglaise, topped with a crunchy caramel shard - decorated as a ghost of course.

This truly is a fancy dessert and really quite simple to make, with a pinch of patience. So why don't you try this out and stun your Halloween party guests with this ghostly version? It's cute, it's tasty and definitely fits in with a scary theme.

île flottante has been one of those desserts I've been wanting to make for a long while but just hadn't got round to it. Whilst wondering what I could make for halloween without using the usual ingredients, such as pumpkin, the thought of making spooky floating islands literally just popped into my head.

But what are île flottantes I hear you ask! Well, french for floating islands (I didn't just randomly mention islands earlier for no reason incase any of you were confused) is a very well composed dessert should I say. It's usually made up of three components, each of which emit complimentary textures with every mouthful you have. It's absolutely brilliant. You get the smooth cold creaminess from the crème anglaise and then this light, almost melting, meringuey, moussey, marshmallowy even, taste along with a satisfying crunchy caramel topping that I believe is vital to finish the dish off with. 

So you think you want to have a go? Let me tell you how it was made then!

Ingredients:
Crème Anglaise:
300ml milk
80ml double cream
3 drops of vanilla bean paste/1 tsp good quality vanilla extract
70g caster sugar
4 large egg yolks

For the meringue:
4 large egg whites
100g caster sugar
4 drops lemon juice

Caramel topping:
80g caster sugar

Poaching liquid:
500ml milk
500ml water
2 tablespoons sugar

Decoration:
Googley eyes/marshamallow
Black food colouring paste

Method:

• For the crème anglaise, add the milk, cream and vanilla paste in a saucepan and let it simmer on medium heat for 3-4 minutes, do not let it boil.
• Meanwhile in a mixing bowl, whisk together the egg yolks and sugar until it turns pale in colour.
• Slowly pour in about two tablespoons of the hot milk mixture and whisk away. Keep adding the milk slowly while whisking away to incorporate the eggs and to avoid it turning into a scrambled omelette!
• Put this back on the heat and stir continuously until the mixture thickens slightly and coats the back of the spoon. Do not leave the saucepan or the creme anglaise will split if not stirred and over heated!
• Strain the mixture into a bowl using a sieve and leave to cool, then refrigerate. 

Poaching liquid:

• Combine the milk and water in a large pan and add the sugar until it dissolves. Make sure the liquid doesn't boil as it will ruin the outcome of the meringues.

Meringues:

• Whisk the egg whites in a clean bowl and add 3 drops of lemon juice.
• Gradually add the sugar a tablespoon at a time and whisk until its thick and glossy and stiff peaks form.
• Using 2 large serving spoons, shape the egg whites in an oval shape. To add heigh and make them as 'ghosts' use a serving spoon and a spatula (or butter knife) and keep adding egg white at the top of the oval and smoothen it out with the spatula. I made mine quite big and were harder to poach because of the shape, but you can make your smaller.
• Poach the whites for around 4-5 minutes until stiff and cooked and then turn them over for the same time. Any longer and they tend to collapse!
• Remove them from the pan and place on some baking paper or a wire rack to drain them off.

Caramel:

• Put the sugar in a saucepan and heat until melted and golden brown in colour. Be sure to keep an eye out so it doesn't burn.
• Drizzle over a piece of baking paper and leave to set. 

To assemble:

• Pour some creme anglaise into a bowl (i used spoon rests just to achieve a different look) and place the smaller flat side of the poached egg white on top. Add the googley eyes at the top - if you don't have these don't worry. Cut out two small circles from marshmallows and paint with black food colouring paste and leave to dry. Make sure they're dry or they will run onto your meringue! 
• For the mouthes i used black food colouring paste and lighlt dabbed them onto the back of a palette knife and made a roundish mouth shape.
• Peel off the caramel shards and add on top.

Your ghostly île flottantes are ready to be eaten now!

Any issues, feel free to drop me an email. Happy Halloween everyone :) 

Dainty Cook x

Choco-lemon Macarons

Sunshine yellow macaron shells, filled with a decadent lemon curd and semi-dark chocolate ganache.

Sunshine in me belly!

The first time I went to L'adurée was a long while ago with my cousin. Out at a day in London, we stopped by the café for some afternoon tea. A step inside and I felt like a kid in a candy store, such a pretty little sight! They had a vast array of flavours and many other sweet items on display.
I wanted to eat, yet also bake everything I had witnessed there.

As we finally sat down, I ordered about 4-5 macarons with my vanilla tea. I know I know, fatty I hear you cry! But if you've been there, you know how hard it is to simply choose the one or two. And they had - at the time -  limited edition ones, or was it specialities? I can't remember. All I remember was that the one that made my stomach summersault was the lemon and chocolate macaron. To die for. 

If you think about it, the two flavours are so repelling as individuals. Lemon and chocolate? Ergh - that's probably what you're thinking right!? You've just got to try it to understand where I'm coming from. Together they become something else. And since then, it has become one of my best chocolate combos. It's magical.

I was testing out a smaller batch than my usual step-by-step recipe:  which actually takes a tad more egg whites when halved. It's all about playing around and seeing what's best for you that works. 

Here's how I made it!

Ingredients:

118g ground almonds

118g icing sugar

yellow food colouring paste/gel/powder

41g egg whites and 65g egg whites (divided)

58g water

118g granulated sugar

Filling:

Lemon curd

200g 53% dark chocolate (I used Callebaut)

100g double cream

2 tbsp butter

pinch of salt

Method: 

The first bit is probably the most tedious, but it has to be done to ensure a nice smooth macaron!

• Sift the ground almonds and icing sugar together in a bowl and combine.
• Place them in a food processor and process until fine and combined.
• Sift again in a medium bowl.
• Make a well in the centre and add the 41g of egg whites then mix thoroughly until well combined and you've end up with a thick paste or 'gloop' as I like to say. (I like words with double o's okay, I don't even know why.)
• In the mean time, place the sugar and water in a saucepan with a 'candy' thermometer and switch the heat on. When it gets to 200 degrees Farenheit, start whisking your egg whites slowly with a pinch of sugar up until the temp reaches around 245 degree Farenheit.
• Quickly whisk in the sugar mixture and continue whisking the eggs until thick and glossy. If you want to add colour then this is the time. After or just before pouring the sugar mix, add the yellow food colouring gel. It lightens so add a tad more than you'd like it to be.
• Fold in the egg whites into the almond gloop a couple of times. *Do the macaron-a* (I hope one of you laughed at that.)
• Then add the rest of the egg whites slowly and fold a couple of times until combined. I don't count my fold but you want the texture to be thick and ribbon like, if you overmix, the mixture will turn flat and super runny which is what you definitely do not want! Also mix too much and it may end up with a slightly chewy texture. Soft on the inside and hard out the outside (like a man!) Remember?
• Pipe small rounds onto baking paper on a tray or a silpat mat or moulds and let it ret until a thick skin forms. Around 30 mins.
• Preheat the oven (I do this now guys!) to 147 degrees C. I use an electric fan oven so add 20 degrees if you're using a traditional gas one. Place in the middle of the oven one sheet at time and bake for 15 minutes - mine take 25 - never know why. Just keep checking after 15 mins.
• Let them cool and voila!

For the Filling:

To be honest, I made this lemon curd beforehand for a cake and I can't remember precisely how I made it (sorry), I will post the recipe once I find it - it was from a YouTube vid! Meanwhile, I suggest you get a good jar full from your local deli, the fresh good quality stuff is always best.

• To make the ganache, heat the cream and butter in a saucepan until hot and add to chopped chocolate in a bowl, do not stir.
• Once you see the chocolate melting, add the salt and gradually stir quickly until well combined.Let it cool and add 4tbsp of lemon curd and mix. Add as much as you like to get the right lemony flavour, this part is all about preference.

And there you go! Make sure you try this flavour out, it's just so tantalising to the tongue.

Any issues, feel free to ask. :)

Dainty Cook x

The PannEgg (Easter inspired)

A vanilla panna cotta with a mango jelly bulb, mango gel sauce and a chocolate ganache shard, or soldier in this case.
 N-to-the-ommy!



Is it an egg? Is it a spoon? (I don't know about that one, k) No, why it's panna cotta of course.

As you can see this is a slightly late post, but hey, have a go next easter, or whenever really. It can really puzzle your friends!

I'd grown slightly tired of the chocolate eggs you get everywhere. I mean, let's face it, chocolate alone, is NOT dessert. It can be part of one, certainly, but I was on my tippy toes to make a sweet dish that resembled an egg and not entirely made of chocolate.
 Thus: the Pann-Egg was laid.

See what I did there?!

Let me just tell you how I made it ...

Ingredients:

Vanilla Panna cotta:
600ml double cream
160ml full fat milk
4tsp (halal) gelatine powder
180g caster sugar
4tsp vanilla extract

Mango jelly bulb:
250ml alphonso mango purée
1&1/2tsp gelatine powder
3 tbsps double cream

Chocolate ganache shard:
75g dark chocolate
25ml double cream

Method:
For the panna cotta:
Dissolve the gelatine powder into 125ml of hot water and stir quickly.
Combine the cream, milk, vanilla extract and sugar into a saucepan and bring to the boil, then reduce the heat.
Stir in the gelatine mixture and turn off the heat.
Pour the mixture into small ramekins or moulds, leave to cool then whack 'em all the fridge so that they set. It usually takes 4 hours and more to set properly.
To serve, dip the ramekin into hot water, slide the sides out with a knife and turn upside down onto a plate.

Mango bulbs:
For these I used the lids of the cake pop moulds to form the bulb.
Dissolve 1 - 1&1/2 tsps of gelatine powder into 60ml of hot water.
Mix the gelatine and puree together and then take out some tablespoons of the puree and set aside.
With the remaining mixture, add roughly 3 tablespoons of double cream and stir. Pour this into the cake pop moulds and refrigerate!
Onnce set (it will still be wobbly/soft so you need to use a spoon to scoop the bulbs out) plonk them on top of the panna cotta to form an egg!

Chocolate soldiers:
Cut out rectangles (7x3cm) of greaseproof paper.
Melt the chocolate, add in the cream and stir.
Paint the greaseproof paper with the ganache and leave to set in the fridge until firm. Once they're done all you do is peel them off carefully.



To serve, place it on plate with the panna cotta, use the remaining puree that was set a side as the sauce and ba boom. You've got you're a nice plate of a PanEgg.



It's amazing. No yolk ;)


Dainty Cook x