About a year ago, I made some peacock profiteroles and there were many readers who suggested that I made a turkey version for Thanksgiving. Well – here they are. Turkey profiteroles!
20g cocoa powder
50g dark chocolate, melted
50g white chocolate, melted
Red and orange gel food colouring (do not substitute with liquid)
Nutella, for filling
Template (create your own or feel free to modify my peacock template one to suit)
1. Preheat oven to 200 Celcius.
2. Place water and butter in a pot and bring to a simmer. Add flour and cocoa powder and cook while stirring until it forms a ball. Add the eggs one at a time and beat vigorously and mix until mixture is glossy and comes together.
3. Place dough in piping bag and pipe out small round circles onto baking paper. Bake for about 15-20 minutes or until dry. Leave to cool.
4. Fill profiteroles with Nutella using a piping bag.
5. Colour the white chocolate red and orange using gel food colouring.
6.Pipe melted chocolate onto wax paper following the prepared template. Sequence is displayed in the diagrams on the left. You can watch my chocolate bat tutorial for more information regarding piping chocolate and releasing the pieces from the paper.
7. Assemble by cutting small slits into the profiterole and gently easing the chocolate pieces into the slots.
That’s pretty much it! It’s actually not that difficult, just a little fiddly though due to the delicate nature of the chocolate pieces. Below is my sketch for the project. In regards to the styling – I didn’t do much. It isn’t autumn in Australia at the moment so autumn props such as acorns and pine cones etc are not available at the moment unfortunately.
That’s it for me this time – let me know what you think!
In Australia, a hedgehog can mean the animal or the treat. Today, I decided to combine the two of them and make hedgehog hedgehogs!
250g plain biscuits, coarsely crushed
1/2 cup dessicated coconut
1/2 cup caster sugar
1/4 cup cocoa powder
100g dark chocolate
1 tsbp golden syrup
100g chocolate (for dipping)
100g chocolate chips (for decoration)
Black piping gel
- Combine all the ingredients of the first list together.
- Mold into egg shaped pieces and leave in refrigerator to set for an hour or two or until firm.
- Dip pieces into dark chocolate and decorate with chocolate chips, black piping gel and nuts.
Below is my rough sketch – originally i was going to do a huge one made out of Hershey’s Kisses as well but decided against it due to the sheer amount of chocolate I would have to consume. Might be cool for one of you guys to make it instead though!
Honey and camomile – my new bedtime beverage before I drift off to sleep on my duck down pillows, which are incidentally my favourite kind of pillow, regardless of how unhygienic and allergy causing it supposedly is.
Here’s my sketch of my vision of what I think my cupcake should look like. Apologies for my drawing skills – drawing was never my strong suit.
Also, on a side note – I would like to tell you that all was not fine and dandy in the kitchen when I attempted this recipe. I photographed my egg disaster:
Tip of the day : Make sure all utensils are absolutely spotless before attempted to beat your egg whites, otherwise…. well – let this photo be a cautionary tale.
Onto the recipe!
Ingredients (Makes 6 cupcakes)
1/2 cup self raising flour
1/3 cup caster sugar
1/4 cup buttermilk
1 tsp vanilla
3 tabsp vegetable oil
1 teabag of camomile tea
1 egg white
25g caster sugar
Plastic ipettes (I got mine off eBay)
Fondant bumblebees (tutorial here)
1. Preheat oven to 160 Celcius (fan forced). Mix all the cupcake ingredients together and beat with an electric mixer for about 5 minutes or until light. Pour into a piping bag and pipe into cupcake liners for the neatest result. Bake for 20 minutes or until cake springs back when lightly pressed.
2. Whip egg white into soft peak stage in an electric mixer. Meanwhile, heat sugar and water to 121 Celcius. Pour sugar mix into egg white while mixer is running at low speed and then turn up to high speed. Continue to whip for another 5 minutes or until cool.
3. To decorate, watch the video tutorial I made here.
If you wanted to know what my photography set up was, here it is! Just the usual settings – 60mm 2.8f shot with a Canon 7D and edited with Lightroom 4.
I have an obsessive personality, and lately I have been micromanaging my apartment into the perfect blend of ‘accidental’ chic and purposeful perfection.
As a break from all of that, I decided to hop into the kitchen to make some jam drops.
First step is to gather up all the ingredients. Story about the butter – Simon Johnson left Echire butter that was 2 days before the expiry date on their shelves and we bought some unknowingly. As an apology they gave us a block of Lescure for free because there wasn’t any Echire left. Not complaining!
Vanilla from Heilala – supposedly award winning and whatnot. I haven’t tried out enough pastes to make a proper comment but seems good so far.
Also, in line with the chia craze, I got a bottle of raspberry jam with chia from Henry Jones & Co. Yes – I’m always searching for the new and novel. That makes this recipe vaguely healthy, no?
Raspberry Jam Drops
Ingredients (makes 15)
40g icing sugar
80g self-raising flour
1 egg yolk
1/2 teaspoon vanilla paste
- Preheat oven to 160 Celcius (fan-forced).
- Cream butter and sugar together.
- Add egg yolk, flour and vanilla paste and combine.
- Roll into small balls and press a circle into the center.
- Spoon raspberry jam into the centers.
- Bake for 15 minutes or until golden.
Lens: 60mm 2.8f
Processing: Lightroom 4
Props: Brown cardboard, wooden basket, baking paper and jam jar on a white stool
Yes, I know that my supposed every Monday and Thursday posts have not been forthcoming for an entire four months. The truth is, life caught up with me and the other truth is that I was lazy. I didn’t want to face the mountain of dirty dishes that comes with baking and decorating, particularly with the more complex projects that I embark on.
Anyway, last night I decided to push myself and baked off a quick and easy batch of friands and they turned out great!
These took almost no time at all to make and best of all, very little dishes to wash up because there was no creaming or whisking or anything fancy involved. And berries makes everything look pretty.
Ingredients (makes 6)
1/4 cup butter, melted
3/4 cup sugar
1/2 cup almond meal
2 egg whites
1/3 cup self raising flour
1/4 cup raspberries
- Heat oven to 180 Celcius.
- Pour all ingredients except the raspberries into a bowl and mix well together.
- Spoon mixture into friand tins or cupcake ones if you don’t have them.
- Press the raspberries into the top.
- Bake for 15-20 minutes or until golden and springs back when pressed.
I have this bright idea of decorating my Christmas tree with edible objects every year. I decided on pretzel wreaths this year – simple, effective and long-lasting.
This isn’t a particularly original idea – I saw this on Pinterest a while ago but wanted to make my own and put my own spin on them. I used up my extra leaves and flowers from a different project and did some of the others with a variety of sprinkles.
Ingredients and Materials
Chocolate, melted (read how I melt chocolate the easy way)
Sprinkles or desired decorations
Watch the YouTube video I made below:
And here they are on my Christmas tree! I thoroughly enjoyed the process and I hope you did as well!
I am alive!
I am sorry I have not been posting – I went away to Europe (thoroughly enjoyed myself – I now want to move to Germany for 6 months if I have the chance!) and have just been so busy catching up with everything when I got back that I just did not have the time or energy to come up with any inspiration. Things have changed though and today I finally got round to making something.
To be honest, I am not the most talented when it comes to Swiss rolls – more often than not they become cake sandwiches. This was a slightly fancier version as well as I had decided to pipe holly leaves and cranberries as a motif.
Recipe as follows:
Christmas Swiss Roll
Ingredients and equipment
110g optima flour (an Asian sponge cake mix)
1 tsp vanilla essence
30g butter, melted
Food colouring of choice
20cm x 30cm baking pan
Silicone coated baking paper
Disposable piping bags
- Line tin with silicone coated baking paper.
- Whisk eggs, flour, water and vanilla together until light in colour and double in volume – this may take up to 5-10 minutes depending on the speed of your mixer.
- Add melted butter to the mixture and fold in until full incorporated.
- Remove a tablespoon of mixture and add colour as desired – in my case I made one tablespoon red and the other green. Place coloured mixture into piping bags.
- Pipe patterns as desired onto the baking paper in the tin. Place in freezer until fully set (1-2 hours).
- Preheat oven to 160°C (fan-forced).
- Pour remaining batter over frozen pattern and even out with spatula. Bake for 8-10 minutes.
- Remove from oven and roll. Fill with desired filling.
Tip: Roll the cake as soon as it is out of the oven to prevent cracks from forming and make sure the cake is not over baked.
Just a simple project – hopefully I get into more complex things in the near future but for now – that’s it! Glad to be back.