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

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Stracciatella Ice Cream (the very BEST!)

It was a fantastic summer! Hot days and warm evenings with plenty of swims and ice cream to cool down. When I look out of my window right now, I could almost get a bit nostalgic. Only yesterday it was about 30°C hot and sunny. We seemed to be in mid-summer – and now: rain, rain, rain and it feels as though summer had disappeared in the blik of an eye and would not return.

As some sort of last tribute to this wonderful season, let me present you my absolutely favourite ice cream of the summer: Stracciatella Ice Cream! The secret lies in the chocolate which is not chopped but added in a melted state to the cooling ice cream. SO good!

The good thing is, they can take away our beloved summer – but never our ice cream!

Happy non-baking,

Bettina.

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Stracciatella Ice Cream (the very BEST!)

Serves 8
Preparation time: 20 min
Total time: 30-40 min (with an ice cream machine)

Ingredients:

  • 2 cups milk
  • ¾ cup white sugar
  • 1 vanilla bean
  • 4 (fresh) egg yolks
  • 1 cup cream
  • 120g dark, bittersweet chocolate

Preparation:

  1. Whisk the egg yolks in a bowl.
  2. Put milk, sugar and vanilla bean (scratched out) into a pot and bring to the boil. Let it cool down for a bit, then, pour it carefully into the egg yolk mixture (while whisking). Put the mixture on a bain-marie or (carefully!) back into the pot and heat again until the mixture thickens.
  3. Put the cream into a big bowl. Sieve the milk mixture into that bowl and whisk to combine.
  4. Put the ice cream mixture into the fridge and let it cool down.
  5. Put the raspberry ice cream mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. Shortly before the ice cream is done with churning, add the melted chocolate slowly (in a thin spurt) to the still cooling mixture. That will give you the perfect Stracciatella chocolate chips.
  6. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe after Phil Torre from „http://italianchef.com/“)

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

Stracciatella Ice Cream

Stracciatella-Eis

 

Forest Berry Sorbet

I’m a real berry-lover. I like them almost as much as chocolate (that is saying A LOT!) – and in summer even more! 😉 Therefore, this wonderfully light dessert is all berries: Wild strawberries, blueberries, blackberries, raspberries, … Each already fabulous on its own and when combined, simply amazing!I do not yet have enough berries in my garden to make this sorbet not only homemade, but also “homegrown”, but all the berries used for the decoration are out of my own garden. ❤

For the sorbet I used frozen berries, which were also really tasty. To add an extra touch I put some lime juice into the sorbet as well – it makes it even more refreshing! What are your favourite berry recipes? Feel free to comment below and share your ideas – I am looking forward to it.Berry much love,
Bettina.

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Forest Berry Sorbet

Serves 8
Preparation time: 10 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 600g forest berries (wild strawberries, raspberries, blackberries, blueberries, …)
  • 1-2 tbsp. water
  • juice of 1 lime
  • 180-220g sugar (depending on the sweetness of the berries and your taste)

Preparation:

  1. Put the berries, water and lime juice into a pot.
  2. Bring to the boil, then, let the mixture simmer for about 15 minutes.
  3. Add sugar and let it simmer for another few minutes (the sugar has to dissolve completely). Taste the mixture to decide on the right amount of sugar, but be careful: the sorbet will lose sweetness when frozen!
  4. Blend or pound the berries and to press through a sieve. Put in the fridge to cool down.
  5. Put the cooled sorbet mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

    Berries from my own garden!

    Berries from my own garden!

  6. Decorate with fresh wild berries and serve!

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

Forest Berry Sorbet

Waldbeer-Sorbet

Apricot Sorbet

Apricot Sorbet

Apricot Sorbet

Last week we had a real summer week here in Switzerland. It was hot, at times stifling hot! Compared to last summer (whose existence is still doubted by most Swiss people) we experienced sun, sun, sun!

This inspired me to make a very refreshing and fruity sorbet which will enhance and cool every summer’s day. Also, I love the summery colour, which looks so energetic and happy.

The sorbet is made up of only 4 ingredients, one of which is water. Of course, for such a recipe, sweet, ripe fruits are vital. I was lucky and got wonderful Swiss Apricots (from the ‘Wallis’) which tasted fantastic! So, let it be summer, let it be hot – and let’s have some ice cream!

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Apricot Sorbet

Serves 8
Preparation time: 15 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 500g apricots
  • 2/3 cup water
  • 2/3 cup sugar
  • 1 tsp. Grand Marnier

Preparation:

  1. Cut the apricots into small pieces/slices (and remove the pit!).
  2. Combine them with the water in a saucepan and let it simmer for about 10 minutes or until the fruits are soft.
  3. Then, add the sugar and let it simmer for another minute or two. The sugar has to have dissolved. Let the mixture cool down.
  4. Process the apricots into a puree in a blender. Add the Grand Marnier and refrigerate the mixture until it is completely cold.
  5. Put the cooled sorbet mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe adapted from “Lomelino’s Ice Cream” by Linda Lomelino)

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

Apricot Sorbet

Aprikosen-Sorbet

HAPPY FIRST BLOGIVERSARY and some beautiful STRAWBERRY-TARTELETTES WITH CRÈME PATISSIÈRE

Strawberry-Tartelette with Crème Patissière

I can hardly believe that it’s only a year ago when I started blogging and sharing my recipes with you. But that’s how it is. Today’s my first ‘Blogiversary”! To celebrate the occasion I’ll share with you some wonderfully simple Strawberry Tartelettes. They’re as beautiful as a flower on a summer lawn…and absolutely delicious. Furthermore, they include two of my favourite (baking) things: berries and a piping bag ❤ 😉

But before I show you my recipe, I would love to know, what your favourite ‘Betty The Baking Princess-recipe’ is? Feel free to comment below – I am looking forward to it!

Best wishes and THANK YOU for following me,
Bettina.

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Strawberry-Tartelettes with Crème Patissière

Preparation time: 40 minutes
Baking time: 18 minutes

Ingredients for 4 tartelettes:

Sponge:

­       2 eggs

­       80g sugar

­       1 tbsp. vanilla sugar

­       1 pinch of salt

­       2 tbsp. warm water

­       zest of  ½ lemon

­       60g flour

­       10g cornflour

 

Filling:­

3 egg yolks

­       50g sugar

­       10g flour

­       250ml milk

­       ½ vanilla bean

­       1 tsp. Grand Marnier

 

Decoration:

­       about 500g nice, fresh strawberries

­       almond flakes

­       confectioners‘ sugar

Preparation:

  1. Preheat the oven to 200°C and grease your four tartelettes forms well. Sprinkle them with flour afterwards.
  2. Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
  3. Add sugar, one pinch of salt and warm water to the egg yolks. Whisk until light and fluffy. Add zest of 1/2 lemon. Set aside.
  4. Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
  5. Sift the flour and cornflour on top. Gently fold in and combine, trying to keep the volume.
  6. Pour the mixture equally into the four prepared tartelettes forms and smooth the surface
  7. Bake in the middle of the oven for about 18 minutes or until the top is golden brown, you can also check whether they are done using a needle.
  8. For the filling, put the milk into a pot. Add vanilla, vanilla bean and Grand Marnier. Bring to the boil, then take it off the stove and let it rest for a few minutes before removing the vanilla bean.
  9. Whisk egg yolks and sugar thoroughly. Add flour and corn starch. Add the egg-mixture to the milk mixture and heat it again while stirring. When the crème has thickened, take it off the stove, cover it with cling film and put it into the fridge.
  10. While the crème patissière has to cool down, wash and cut the strawberries. You can either use the whole (when they’re small) or cut “rings”. Both ways can create beautiful patterns on your tartelettes.
  11. Remove the „lid“ of the now cooled tartelettes and pipe the cooled crème on to them. Decorate with strawberries, (roasted) almond flakes and confectioner’s sugar.

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

Strawberry-Tartelettes with Crème Patissière

Erdbeer-Tarteletten mit Crème Patissière

Blue “Baisers” (Kisses) of Summer

SONY DSC“Baiser” (kiss en français) is a term often used for meringues around where I live. And these wonderful little blue-white-striped meringues are real kisses of summer! Their colour reminds me of the sea I saw (and bathed in) in Italy last year…Their size is perfect to use them as little Snacks. Nowadays I bake meringues quite often because I need egg yolks for most of my ice creams and I can use the spare egg whites for lovely little meringues!My really fool-proof recipe for meringues can be found right here. If you want to make these summer kisses you simple choose a round nozzle instead of a star-shaped one and apply food colouring in stripes on the inside of your piping bag before you fill it with the meringue mixture. (You can use a bottle to put the piping bag on it while your apply the colour.) Enjoy the summer – it has only just begun!

Banana Frozen Yoghurt with Dark Chocolate

Banana Frozen Yoghurt with Dark Chocolate

It’s summertime  – that means a lot of sunshine (well, not too much right now, but soon, hopefully!), beach (not here in Switzerland, obviously), bikinis and ice cream. And as you can’t really count on the first two things at the moment, let’s focus on bikinis and ice cream for a second. Because here’s a delicious and clever way to combine them without regret: homemade frozen yoghurt!

It’s even more refreshing than “real” ice cream and, of course, much healthier, which helps regarding that bikini issue…

So here you go:

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Banana Frozen Yoghurt with Dark Chocolate

Makes: 8 servings
Active time: 10 minutes
Total time: 30-40 minutes (with an ice cream maker)

Ingredients:

  • 3 (ripe) bananas
  • ¼ Cup of (brown) cane sugar
  • ¼ cup of white sugar
  • 2 tbsp. of lemon juice
  • 500g (1 ¾ cups of) Greek yoghurt
  • 60 g (⅓ cup) of dark chocolate

Method:

  1. Cut the banana into rough chunks and put them into a bowl or a measuring cup.
  2. Add the sugar and lemon juice and blend.
  3. Add the Greek yoghurt. Blend again. Taste and add a bit of sugar or lemon juice if necessary.
  4. Put into the ice cream maker and start freezing according to manufacturer’s instructions.
  5. Chop the dark chocolate and add when the mixture is half-frozen. Continue churning until done.
  6. For a soft texture consume right now, for a firmer texture place it into a container and put into the freezer as long as you like. Enjoy!

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

Banana Frozen Yoghurt with Dark Chocolate

Bananen Frozen Yoghurt mit dunkler Schokolade