4th Anniversary Cake

So crèche..., but time flies.... 

 ♥︎ Happy Anniversary to us  ♥︎

It was four years (and a week now...) ago we got married in Las Vegas in front of Elvis-look-a-like. ;D

Andy booked us in for a lovely evening spa treatment followed by dinner (thanks you, Andy!) and I... made cake...as usual...

This year I made Swiss roll with hazelnut praline cream and some fruits in the middle and topped it with macarons. It's simple but the hazelnut cream and four different flavour macarons were enough to make it special. :)

Some of my favourite flavours...

Liquorice, Purple sweet potato, Matcha, and Caramel.

Macaron is always a way to add that little bit of extra to simple cakes and desserts, isn't it? ;)

Remember to grab your FREE copy of  The World of Sweets 2015 Calendar! Of course, the macaron recipe is in it too!

Pumpkin Chiffon cake

More pumpkin stuff...

Ingredients:

Egg 4

Flour 50g

Sugar 80g

(Sourdough Starter 20g)

Pumpkin puree 100g

If you're interested in more detailed recipe for this bread, please sign up to my mailing list. ;D

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This is a variation of my sourdough chiffon cake. It's as light and airy as the original sourdough chiffon cake. But with a bit more moisture, and of course, the sweet pumpkin flavour and pretty colour. ;D

We had it with my recent favourite, hazelnut praline cream. Pumpkin and hazelnut went really well. It was another 'wow' moment... ;)

Hazelnut Praline Rolls

Hazelnut Praline paste never disappoints me, it did it again.

The other day I made these scrumptious rolls with my remaining hazelnut praline paste.

Ingredients:

- Rich dough -

Starter (I used lemon starter this time) 130g

Very strong flour 250g

Butter 40g

Sugar 30g

Egg 2 + Milk =155g

Oil 1tsp

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Hazelnut praline paste (see the recipe here)

If you're interested in more detailed recipe for this bread, please sign up to my mailing list. ;D

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They were like cinnamon rolls but with even richer, nuttier, and deeper taste. 

This brioche type rich sourdough takes more time to prove. But, that long proving time and patience definitely pay off when you bite into the nice soft roll.

Praline paste going through the bread with perfection...

Is it a bread or cake...? Whatever they are, they are awesome... :D

 

Choux with Hazelnut Praline Cream

Attetiooooooon, everyone!!

This is one of the best cakes I've ever had, and by far the best cream puffs I've ever tasted in my life!

...Ok..., sorry about my over excitement and praising myself this much, but seriously, you've got to try this Hazelnut Praline Cream!

Andy kept telling me how great the cream puff he had the other day was. He told me that some sort of hazelnut butter cream thing was in a big choux pastry... Hummm, sounds yummy...

So, I decided to recreate this amazing sounding dessert.

First I made the hazelnut praline paste. It's very simple.

Ingredients:

Hazelnut (roasted and shelled) 200g

Sugar 200g

Salt pinch

1. Heat up sugar on a low-medium heat until it's golden.

2. Take the pan off the heat, add hazelnuts to coat them well with the sugar.

3. Pour 2 onto a baking sheet and leave to cool down.

4. Blitz the sugar coated nuts in a food processor until it's smooth.

Here is my step-by-step choux pastry recipe.

I mixed this hazelnut praline paste with my favourite double cream (custard and whipped fresh cream). I filled the choux pastry with the hazelnut cream until the cream was oozing out. ;D

Looooook at that!

The light choux pastry is a perfect match to this sweet rich cream.

One thing was I made only three of them and that was NOT enough!