It seems a bit odd that I was inspired by écalirs when I have a strong dislike for choux pastry. But this works as the perfect replacement, in fact it’s more than perfect – what’s the word for that please? Crisp macaron shells, encasing fresh vanilla cream, dipped in chocolate on one side; no choux needed, that’s what I’m talking about!
Tag Archives: dark chocolate
Toasting the ground almonds for this cake enhances the nutty flavour and the oils from the nuts give the cake its moist, rich texture. Decorate with a drizzle of chocolate and more cherries for a real teatime treat!
This is an idea I’d been toying with for a while but was only recently able to bring into a baked (and chilled) product. Neapolitan being such a traditional ice cream flavour combo but something I thought would work so much better in another form. So here it is… Click here for the recipe
These mini tarts are perfect if you’re having a dinner party and want to serve a selection of mini desserts. The flavours are intense, yet the package small so one feels indulgent but not greedy. Serve at room temperature if you’re short on time or want a filling you can dip your finger in. Or chill for at least an hour to set the filling if you want something a little more classy… Click here for the recipe
I love chocolate, not sure I’m a chocoholic but I sure do love it. So the #chocolatelove bloghop came along I was pretty happy. I first came up with this recipe a couple months ago and fell in love with it from the first bite. Crisp shortcrust pastry, sweet cherry compote and rich chocolate ganache. I’m not usually a fan of dark chocolate but paired with something sweet I think it works beautifully. Click here for the recipe
So it’s been a while, but I’ve been baking a lot – trust me. I had this crazified idea to make my own puff pastry, you know like one of those life aims (although it wasn’t that high up on the list but relatively easy to achieve), but I decided to take it a little further, not only would I make my own puff pastry but I would make something with it – crazy right?! The following recipe was a winner with my flatmates and I think is a cool take on the traditional apple turnover. I’ll be honest and tell you the first time I made them they were too sweet for me but I reduced the sugar content and they are delish. Ironically I’ve suggested using shop-bought puff pastry as I don’t think making it was quite worth the effort (more time-consuming than tiring, mind you) and you’ll get more consistent results using the ready-made stuff. But if your heart so desires give home-made puff pastry a go, you might just surprise yourself! ;) Click here for the recipe