Summery Swiss Cross Profiteroles for the 1st of August

DSC03797bGrüezi, my dears!

Today is the 1st of August and in Switzerland, this is a special day. Today, we celebrate our national holiday! Correspondingly, I have created a wonderfully summery and fruity Dessert: Profiteroles in the shape of a Swiss Cross. (Or something like a double éclair, if you like. ;) )DSC03820blogDSC02826bDSC03816blogThey’re filled with a wonderfully light lime mousse and fresh raspberries, strawberries, redcurrants and peach. A soft little summer dream…and absolutely delicious! They lightness and the wonderful colours match perfectly the lovely flowers that can currently be seen in my garden…DSC03807blogDSC02790bDSC03802blogDSC02770bDSC03805blogBy the way: If you’re not Swiss or this Comes to late to bake today you can also make “normal” profiteroles or éclairs with this recipe. I had a bit of dough left over and so I’ve also made a few small profiteroles. Aren’t they cute?DSC03827blogLiebi Grüess und en schöne 1. Auguscht,

Bettina.DSC03830blog

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Summery Swiss Cross Profiteroles for the 1st of August

yield: about 8 filled crosses

preparation time: 1h 15 min

total time: 1h 45 min

Ingredients:

tools:

  • ­       piping bag
  • ­       star-shaped nozzle

for the choux pastry:

  • ­       1dl milk
  • ­       0.8 dl water
  • ­       45g butter
  • ­       1 pinch of salt
  • ­       2-3 tbsp. sugar
  • ­       120g flour
  • ­       3 eggs (slightly beaten)
for the filling:

  • ­       3 dl cream
  • ­       1 sachet of Express Gelatine
  • ­       2-3 tbsp. sugar
  • ­       2 tbsp. elderflower syrup
  • ­       ½ lime, zest and juice
  • ­       fruits depending on your liking and the season (I used raspberries, strawberries, redcurrants and peaches)

for the decoration:

  • ­       powdered sugar

Preparation:

  1. Preheat the oven (or, if possible two ovens) to 190°C.
  2. Put milk, water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
  3. Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
  4. Take the pot away from the stove and let it rest shortly.
  5. Add the eggs one at a time and stir them into the dough. Make sure that the dough gets soft but doesn’t dissolve.
  6. Put the dough into the piping bag and pipe 8 crosses (about 10 cm long and wide).
  7. Bake the crosses for 20-25 minutes in the middle of the oven. Be careful: Don’t open the oven during these 30 minutes!
  8. While the profiteroles are in the oven, prepare the filling: Whip 1.5 dl cream (with Express Gelatine and sugar) until stiff. Add elderflower syrup, lime zest and juice. Fill the cream mixture into a piping bag and put into the fridge.
  9. Wash and dry the fruits. If necessary, cut them into small pieces.
  10. When the 20-25 minutes, are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes. Then, take the profiteroles crosses out of the oven and let them cool down completely on a cooling rack.
  11. Cut the crosses horizontally and pipe the lime cream on both sides, then put fruits onto the cream.DSC03752blogDSC03762blogDSC03764blog
  12. Store cool until you serve the crosses, then dust with powdered sugar and enjoy

(recipe of the profiteroles adapted from „Luftig-leichter Brandteig“ by Luise Lilienthal)DSC03785blog_________________________________

To get a printed version: Download the pdf. (Both English and German versions available!)

Summery Swiss Cross Profiteroles for the 1st of August

Sommerliche Schweizerkreuz Profiteroles zum 1. August

Strawberry Cake with Lime and Homemade Elderflower-Syrup

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It time to celebrate and even though I am a firm supporter of the phrase “you don’t need a reason for cake”, I still love to celebrate happy events with a piece of cake!

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And wait for it: This cake post will celebrate 3 things at once: It was my Dad’s birthday cake (in June – sorry for posting so late!!). In addition, this blog post is also meant to celebrate this blog’s 2nd “blogiversary” aaaaand: I got my Bachelor of Arts in History, Film Studies and English the other week!!

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So many good things at once – and, accordingly, this cake also combines many good things in one Dessert: strawberries, lime and elderflower. The combination is fan-tas-tic. Believe me.

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The recipe I used has been given to me by lovely Sarah from “mrshepburn89”. You can find her wonderful Instagram account here. She was so very kind to send me the recipe directly, as she does not have her own blog yet (it will follow soon, though, as I take it). I adapted it ever so slightly and have it right here for you. If you want to make the elderflower-syrup yourself – as I did – check out my recipe here. (However, as my post is a bit belated, the elderflower season is already over, sorry!)

Sooo…I wish you all a very happy summer and I hope that there are also many things to celebrate in your life for which you could use this recipe. And if not – well, you know. There is not really a reason needed to bake.😉

All the best,

Bettina.

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Strawberry Cake with Lime and Homemade Elderflower-Syrup

preparation time: about 1h 30 min
total time: about 4 h
yield: a cake with 20 cm diameter

Ingredients:

Bottom Layer:

  • ­       140g cantuccini
  • ­       55g white chocolate
  • ­       60g butter
  • ­       3-4 tbsp. homemade elderflower-syrup (recipe: see earlier blogpost)

 

Strawberry Mousse:

  • ­       250g fresh strawberries (blended)
  • ­       300g low-fat quark
  • ­       220g Greek Yoghurt
  • ­       7 sheets of gelatine
  • ­       2.5 dl cream
  • ­       180g powdered sugar
  • ­       5-6 tbsp. elderflower-syrup
  • ­       1 lime (juice and zest)
  • ­       1 vanilla bean
Wild Strawberry Gelee:

  • ­       150g-200g wild strawberries (blended)
  • ­       3 tbsp. sugar
  • ­       little lime juice
  • ­       2-3 sheets of Gelatine

Lime Elderflower Mousse:

  • ­       1.5 dl cream
  • ­       ½ packet Express Gelatine (or stabilizer for whipping cream)
  • ­       1 lime (zest, little juice)
  • ­       3-5 tbsp. elderflower-syrup

for decoration:

  • ­       fresh strawberries
  • ­       little roses (not sprayed)
  • ­       mint and lemon balm (fresh)

Preparation:

  1. For the bottom layer: Grease the 20cm-cake ring with a bit of butter and lay with baking parchment.
  2. Make small crumbs out of the cantuccini (e.g. put into a freezer bag and crumble with a rolling pin).
  3. Melt chocolate and butter over a bain-marie and stir. Once everything is molten, mix it with the cantuccini crumbs.
  4. Cover the bottom of the cake ring with the mixture and let it rest in the fridge for 20-30 min. Then, brush with elderflower-syrup and let it rest for 10 more minutes in the fridge. Remove the baking parchment and put the bottom layer and ring on a cake plate.
  5. For the strawberry mousse: Wash, cut and blend strawberries.
  6. Mix the blended strawberries, low-fat quark, yoghurt, elderflower-syrup, lime juice and vanilla pulp.
  7. Whip the cream until still. Prepare the gelatin sheets according to their instructions and warm them slightly. Mix them with 3 tablespoons of the quark mixture, then add this gelatin mixture to the rest of the quark mixture. Stir. Carefully add the whipped cream – don’t whisk!
  8. Put the strawberry mousse onto the bottom cake layer – make sure it is smooth. Let it firm up in the fridge for about an hour.
  9.  For the wild strawberry gelee: Blend the wild strawberries and heated them slightly in a pot. Add sugar and lime juice. Prepare the gelatin sheets according to their instructions and add them to the warm strawberry-mixture. Let it cool down a bit.
  10. Take the cake out of the fridge and put the gelee on top of the strawberry mousse. Let the cake rest in the fridge for about 3h or overnight.
  11. For the lime elderflower mousse: (prepare on the day of serving) Whisk the cream with the gelatin express until stiff. Add lime juice, lime zest and elderflower-syrup. Put into the fridge for about 5-10 minutes.
  12. Pipe the cake with the lime elderflower mousse and decorate with fresh strawberries, roses, mint and lemon balm. Enjoy!

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To get a printed version: Download the pdf. (Both English and German versions available!)

Strawberry Cake with Lime and Homemade Elderflower-Syrup

Erdbeer-Törtchen mit Limette und selbstgemachtem Holunderblütensirup

Nutella Cupcakes – Hopp Schwiiz! (Recipe Testing)

DSC02608b.jpgThis evening, Switzerland will play against France – I can’t wait to see the match! And, of course, I hope that they play well. They almost have to, now that I made these wonderful “Hopp-Schwiiz”-Nutella-Cupcakes!

“Hopp Schwiiz” means “Go, Switzerland!” in Swiss German. According to this motto, I have cute football cupcake liners…DSC02611insta.jpg… and a lovely floral decoration with roses from our organic garden.DSC02615insta

But now, let’s take a look at the “star” on my table: the Nutella Cupcakes! I tested a recipe from Das Knusperstübchen and I am simply delighted! The dough is super soft and fluffy, really perfect. You can find Sarah’s recipe here. The only thing I changed is the frosting: Instead of cream cheese and cream I chose mascarpone and mixed it with Nutella and powdered sugar. (Make sure to let it rest in the fridge for at least an hour before you pipe it on.) Believe me, it is soooo good!

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On that note: HOPP SCHWIIZ and enjoy the European Championship!

Best wishes,
Bettina.

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Elderflower Syrup

DSC02585blog.jpgA few months ago, when we were discussing what sorts of trees and bushes we wanted to add to our garden, I knew at once that I wanted an elder.

It’s so lovely to look at the scent is simply fabulous. Therefore, I was super happy when I could harvest a few elderflower umbels and make syrup out of them.DSC02576blog.jpgThe syrup is more than easy to make, it’s really barely a recipe.😉DSC02575blogIt can be used for drinks or desserts. In addition, elderflowers are also good for your health, especially if you have a cold.DSC02577blog

And by the way…I made a really wonderful cake…oooohhh wait ’till you see!

Have a lovely Sunday,

Bettina.

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Elderflower Syrup

Yield: about 1l
Preparation time: 20 min
Total time: at least 1 day (as the elderflowers should be left in the water for 24-48h)

Ingredients:

  • 10-12 elderflower umbels
  • 1l cold water
  • 750g white sugar + 1 tbsp. Muscovado sugar for the colour
  • 1 lemon
  • a few mint leaves

Preparation:

  1. Pick the elderflower umbels and wash them
  2. Put them together with 1l of cold water into a bowl and let it rest (if possible in the sun) for 24-48 hours.
  3. 3h bevor you want to cook the syrup, add 1 lemon cut into slices and a few mint leaves.
  4. Sieve and press the lemon slices, if you like. Then, bring the elderflower water together with the sugar to a boil.
  5. Allow the syrup to reduce for a few minutes, the fill it hot into the pre-heated bottles.
  6. Unopened, the syrup can be used for at least 1 year. Once the bottle has been opened, the syrup should be stored in the fridge and consumed within 1-2 weeks.

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To get a printed version:
Download the pdf. (Both English and German versions available!)

Elderflower Syrup

Holunderblütensirup

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Weaving Pattern Rhubarb Tarte with Marzipan Filling (Recipe Testing)

DSC02133blogHello everyone!

Today I just quickly want to show you this lovely Rhubarb Tarte I made with rhubarb from my organic garden!

DSC02150blogI saw a picture of the tarte with this beautiful weaving pattern on the Instagram profile of “Das Knusperstübchen“. Sarah’s blog is soooo wonderful and there are many more recipes I would like to give a try.DSC02129blog

This one here worked out perfectly, the only thing I will improve when I bake it again is the thickness of the rhubarb stripes. Mine were a bit too thin, which made them both delicate to handle and a bit crisp in the final result of the cake. Apart from that, I was super happy. As you can see, I served it with a bit of cream and muscovado-sugar on top. The tarte was also a great success with my family, by the way.😉DSC02099blog DSC02105blog DSC02108blog

Here you can see how I “weaved”. A step-by-step instruction and the recipe of this wonderful tarte can be found right here.

Enjoy your Weekend!

Much love,

Bettina.DSC02148blog

Chocolate-Caramel-Cupcakes with Dulce de Leche Frosting

DSC01910instaHello my dears!

Today I have some lovely and very chocolately cupcakes for you! I discovered their recipe on the wonderful blog Alinas Glücklichmacher. Her pictures looked soooo good – I simply had to give her recipe a try!DSC01877blog

I made the Dulce de Leche myself – it was super easy and the result absolutely delicious.

DSC01932instaYou can find my slightly adapted version of Alina’s recipe below, and here you can find her version.DSC01863blog

I really liked the combination of the crumbly muffin and the soft, creamy frosting. Also, the flavours, chocoalte and caramel, go simply fabulous together. DSC01837blogMy tip for the frosting: Let it stay in the fridge for no less than 1hour! At the beginning, my frosting was quite runny. After 40 minutes, it was already quite set – and after 1 hour, it was perfect. Below you can see the difference between 40 minutes (right) and 60 minutes (left) of waiting. Waiting was really worth it, in my opinion.🙂DSC01862blog

Enjoy this long weekend!

Best wishes,

Bettina.DSC01891blog

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Chocolate-Caramel Cucpakes with Dulce de Leche-Frosting

yield: 10 cupcakes
preparation time: 25 min
baking time: 25 min
if you prepare the Dulce de Leche yourself: 2h additional waiting time

Ingredients:

For the muffns:

  • ­       150g dark chocolate
  • ­       110g butter
  • ­       160g flour
  • ­       1 tsp. baking powder
  • ­       65g muscovado-sugar
  • ­       55g white sugar
  • ­       2 eggs
  • ­       60g coarsely chopped/broken caramel chocolate (or another chocolate of your choice)
For the frosting:

  • ­       250g mascarpone
  • ­       6 tbsp. dulce de leche
  • ­       1 sachet whipping cream stiffener
  • ­       1 tsp. muscovado sugar
  • ­       ½ tsp. vanilla-extract

 

 

To prepare the Dulce de Leche:

  • ­       1 tube of sweetened condensed milk

Preparation:

  1. For the preparation of the Dulce de Leche: Press the content of the tube of Dulce de Leche into a clean jam jar and close it firmly. Put the jar into a pot with boiling water for about 2 hours until the sweetened condensed milk has the colour of caramel. Let it cool down.
  2. Whisk mascarpone, Dulce de Leche, whipping cream stiffener, sugar and vanilla-extract together. Important: Let the mixture cool down for at least 1 hour in the fridge! Only thus, the frosting can reach the perfect consistence.
  3. In the meantime, prepare the muffins: Preheat the oven to 180°C.
  4. Melt chocolate and butter over a bain-marie, mix the two and let the mixture cool down a bit.
  5. Sieve flour and baking powder and combine it with the sugar and the eggs.
  6. Add the chocolate-mixture and whisk shortly.
  7. Cut or break the caramel chocolate into coarse pieces and add them to the dough.
  8. Distribute the dough into the muffin forms and bake for about 25 minutes.
  9. Let the muffins cool down completely, then pipe the frosting onto them.

(recipe adapted from a recipe by „Alinas Glücklichmacher“)

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To get a printed version:
Download the pdf. (Both English and German versions available!)

Chocolate-Caramel Cucpakes with Dulce de Leche-Frosting – Kopie

Schokoladen-Caramel-Cupcakes mit Dulce de Leche FrostingDSC01869blog

Raspberry Tartelettes with Crème Patissière

DSC02040blogHappy Mother’s Day, everyone!

Of course, today, my wonderful beloved Mum could choose what I should bake for our dessert. She wished for something nice and simple that would not cause too much chaos in our kitchen. As I myself am very busy at the moment (= little baking time), I decided to make simple Raspberry Tartelettes with Crème Patissière.DSC02050blog

DSC02042blogI have already made very similar Strawberry Tartelettes last year – check out the recipe here. This year, I decided to buy the bases for the tartelettes at our local bakery. Their quality is fantastic – they’re crisp and simply delicious!DSC02022blogDSC02047blogToday, I made the crème patissière and decorated the tartelettes with raspberries (some also with strawberries – as my Dad prefers them😉 ), cream and a pineapple mint leaf. So simple – and sooooo good!

Enjoy this lovely day!

Much love (especially for my Mum❤ ),
Bettina.

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