Coconut and Pineapple Layer Cake

Coconut and Pineapple Layer Cake

Coconut and Pineapple Layer Cake

Coconut and Pineapple Layer Cake

I’ve gone from hardly baking any cakes recently to two birthday cakes in one week! The first being a Chocolate and Caramel Cake (post to follow) and the second was this Coconut and Pineapple Cake. It is almost a year to the day that I last baked a Coconut Cake. I know this because the cake was made for my cousin’s birthday and this cake was made for her next birthday! What else do you bake a coconut addict than a Coconut Cake?

Since last year’s cake was a bit complicated, and this year I didn’t have as much time so I tried a simplified version with the additional flavour of pineapple to give it a twist! After lots of searching for Pineapple and Coconut cakes, I ended up using a mish-mash of recipes to tailor the cake to the ingredients I actually had to hand (I couldn’t be bothered to head to the shops!) 🙂

I am going to be the first to admit that this cake didn’t turn out too pretty, however for what it lack in the eye candy department it more than makes up for in flavour! I have a knack of trying to fit too many things in at the same time, so I was finishing the decorating of this cake whilst last minute packing for a trip to Myanmar (Burma) the next day. I’d like to think that if I had more time I would have spent more time on the presentation, for example getting some dried pineapple slices and making them into pretty flowers to top the cake. However my attempts to get some at the local supermarket were fruitless (excuse the pun!) and I couldn’t think of anything else to do, so a bit of quick chocolate writing was what I settled for… any suggestions for future cake decorating in the comments box below please! 😀

Although this cake has a few steps, it is actually quite simple to make as the pineapple filling and the coconut custard for the frosting can be easily made whilst the sponge is baking in the oven! The ingredients are mostly store cupboard basics so should be fairly easy to get together. Feel free to use fresh pineapple if you can get it (and have the time to cut it up and prep it!)

Cake: 

  • 175 g Self Raising Flour
  • 1.5 tsp Baking powder
  • 130 g Caster sugar
  • 3 Medium eggs
  • 130 g Butter, melted
  • 2 tbs Coconut cream
  • 60 g Desiccated coconut
Pineapple Filling

Pineapple Filling

Pineapple filling:

  • 540 g Can of pineapple (340 g drained weight)
  • 2 tbs Cornflour
Coconut Custard

Coconut Custard

Coconut Cream Frosting:

  • 370 ml Coconut milk
  • 2 Egg yolks
  • 20 g Caster sugar
  • 2 tbs Cornflour
  • 300 ml Double cream

To Decorate:

  •  20 g Desiccated coconut, toasted
Coconut Cream and Pineapple Cake

Coconut Cream and Pineapple Cake

Method:

For the Cake:

  • Using an electric whisk, beat the eggs and sugar until you see ribbons trails when stirred, lightly beat in the coconut cream
  • Slowly stir in the melted butter, try to avoid knocking too much air out of the mixture
  • Sift in the flour and baking powder along with the desiccated coconut, lightly combine so it is just mixed together
  • Bake the batter in a lined round 23 cm spring form cake tin for 25 minutes, 180 degrees C (fan oven)
  • Remove cake from the tin and allow to cool completely

For the Pineapple filling:

  • Pour the pineapple juice/syrup from the can into a jug and combine with the cornflour until smooth
  • Chop up the pineapple into small chunks and put into a saucepan
  • Warm up the pineapples in the pan and add the cornflour and juice mixture, keep on a low heat and the mixture will slowly thicken to look similar to apple sauce
  • Leave to one side to cool completely

For the Coconut cream frosting:

  • Make a coconut custard by combining the egg yolks with the cornflour into a smooth paste, warm in a saucepan and slowly add the coconut milk into the thicken egg mixture so you have a smooth custard
  • Keeping the pan on a low heat, add the sugar and continuously whisk until the mixture forms a very thick custard, don’t allow the custard to stick to the bottom of the pan
  • Set the custard to one side until completely cold. This can be made ahead and refrigerated, but ensure you cover the custard with cling film to prevent it from forming a skin
  • Whip up the double cream until peaks form, add the coconut custard and lightly whisk to combine

To assemble and decorate:

  • Cut the cake through the middle to create two layers, using the top as the bottom layer
  • Cover the bottom layer with a layer of the coconut cream frosting, then add the pineapple filling on top. I only used half the pineapple filling in the end as I was worried it would be too much!
  • Add the second layer of sponge then completely cover the whole cake with the left over frosting
  • Decorate with the toasted desiccated coconut
Coconut Cream Layer Cake

Coconut Cream and Pineapple Layer Cake

As you can see from the, slightly dodgy, photo of the inside of the cake it is packed with filling and cream. The contrast in textures and flavours worked well, the cake sponge was a little on the dry side but the cream helped to balance this out. All in all, a tasty version of the coconut cake in less than half the time of the original! 🙂

 

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Pear and Almond Cake with Struesel Topping

Pear and Almond Cake with a Struesel Topping

Pear and Almond Cake with Struesel Topping

Pear and Almond Cake with Struesel Topping

After staring at a bowl of ripening pears and wondering what to do with them (I like them crunchy!) I decided the only thing was to make a cake! I’ve been on a bit of a baking frenzy recently after a couple of months of resting the oven. I blame the gradual change in weather… as the British summer time comes to an end more weekends are spend indoors making comfort food until it’s time to come out of hibernation again…

Pear and Almond Cake with Struesel Topping

Pear and Almond Cake with Struesel Topping

I have a lovely memory of when I had a slice of plum crumble cake in a little tea shop remember exactly how tasty it was. Since then, I’ve really wanted to try a cake with a crumbly topping but haven’t really gotten round to it so when I saw this Delia Smith recipe, I knew I had to give it a try! I’ve never really been one to try Delia Smith recipes so why not start with this one?! 🙂

The recipe is taken directly from the website but I had some missing ingredients and substituted some, so here is what I used…

Ingredients

(For the cake)

  • 110g self raising flour
  • 1 tsp baking powder
  • 50g butter
  • 50g caster sugar
  • 50g ground almonds
  • 1 egg
  • pinch of salt
  • 3 tbs milk
  • 3 ripe pears; peeled, cored and quartered

(For the topping)

  • 50g melted butter
  • 75g self raising flour
  • 30g dark brown sugar
  • 20g caster sugar
  • 40g flaked almonds
  • icing sugar (for dusting)

Method

Method

  • Mix the flour and  baking powder into a bowl, then add all the other ingredients (except the pears). Whisk together until evenly combined. Spoon the mixture into a prepared tin (I used a 18cm round tin, though the recipe advises for a 20cm tin.
  • Arrange the pears in a circle on top of the cake batter.
  • To make the topping, mix the flour and sugar in a bowl then add the melted butter and lightly crumble it with a fork.  After stir in the nuts, sprinkle the mixture all over the pears and bake near the centre of the oven for 35- 45 minutes at 180 degrees C.
  • Leave it to cool in the tin for 20 minutes before attempting to take the cake out of the tin
  • Just before serving, dust the surface with icing sugar.
Pear and Almond Cake

Pear and Almond Cake

This cake is fairly easy to put together but it looks like you spent a lot more time on it!

There isn’t a lot of cake batter so I would check the cake after 30 minutes of baking to ensure it doesn’t overcook. The cake itself is quite dense but the moisture of the pears helps to lighten it up. The crumbly almond topping gives a nice contrast too.

Overall I liked the final result but adding a flavouring to the sponge next time would make it even tastier?! A little cardamom or cocoa powder perhaps…

Pear and Almond Cake with Struesel Topping

Pear and Almond Cake with Struesel Topping

Serve this pear and almond cake warm with a little ice cream or if you’re living in a colder climate some thick custard would make this cake an extra special treat! 😀

Cardamom Cupcakes with Strawberry and Pistachio

Cardamom Cupcake with Fresh Cream, Strawberries and Pistachios

Cardamom Cupcakes with Strawberry and Pistachio

Cardamom Cupcakes with Strawberry and Pistachio

We’ve had a busy few weeks at home! There have been lots of visitors staying with us so I’ve had an excuse to bake some tasty treats… Does there always need to be an excuse to make cakes? If so, I’m sure I could think of one at the drop of a hat! 🙂

Strawberry Plant

Strawberry Plant

During the British summer there is an abundance of strawberries, the season is relatively short but they are oh so delicious! I tried to grow a couple of strawberry plants in pots this year but there wasn’t much of a harvest…though what we did get was delicious! Strawberries and cream… the quintessential British summer treat!

Home Grown Strawberries

Home Grown Strawberries

These Cardamom Cupcakes with Fresh Cream, Strawberries and Pistachios were a real pleasure to eat! I decided at the last minute to add the cardamom as an afterthought, I have a tendency to  add cardamom to any cake recipe I get away with!

Cardamom Cupcakes with Strawberry and Pistachios

Cardamom Cupcakes with Strawberry and Pistachios

Ingredients:

  • 200g self-raising flour
  • 200g butter
  • 180g sugar
  • 2 eggs
  • 2 tbs milk (add as required)
  • 1 tsp cardamom (seeds from about 7-8 pods ground up)
  • 300ml double cream
  • 2 tbs icing sugar
  • Strawberries (for decorating)
  • Pistachio nuts (toasted and crushed for decorating)

Method:

  • Preheat oven to 180 degrees C, line a 12 hole cupcake tin with paper cases
  • Cream the butter and sugar, beat in the eggs one at a time
  • Fold in the flour and cardamom, adding milk if the batter is too thick
  • Half fill the paper cases and bake for 10-15 minutes
  • Allow cupcakes to cool on a wire rack, in the meantime beat the cream with the icing sugar until it is thick enough to pipe
  • Once the cupcakes are completely cool, decorate with the fresh cream, strawberries and pistachio nuts
Cardamom Cupcakes with Strawberry and Pistachio

Cardamom Cupcakes with Strawberry and Pistachio

These cupcakes are very quick to make and the contrasting colours mean they look very pretty! The cardamom adds an interesting background flavour, the strawberry adds some freshness, the pistachio gives a little added texture and the fresh cream brings all the flavours together…

Cardamom Cupcakes with Strawberry and Pistachio

Cardamom Cupcakes with Strawberry and Pistachio

I very rarely use fresh cream on cupcakes but after baking these little beauties, I am left wondering why! 😀

 

 

 

Black Sesame and Pear Mousse Cake

Black Sesame and Pear Mousse Cake

Black Sesame and Pear Mousse Cake

Black Sesame and Pear Mousse Cake

This ‘cake’ was an experiment that went a little wrong, so the final result turned out more like a ‘cheese cake’. However, it took me hours to make so I wasn’t going to chuck it out!

The original recipe came from Dan Lepard’s ‘Pear Mousse Cake’ in his book ‘Short and Sweet’ but can be found on this website too. I liked the sound of this cake as it uses a genoise sponge cake which is lovely and light.

Black Sesame and Pear Mousse Cake

Black Sesame and Pear Mousse Cake

This cake was intended to be a layered cake using the mousse as a frosting in between layers and around the outside of the cake. You get the mental image? Not exactly how mine turned out! 😦

The cake itself didn’t rise half as much I it was supposed to, but that’s because I added heavy ground sesame seeds to it and the cake wasn’t able to rise. So I only had one layer of sponge to work with and decided to make it into a cheese cake base! Waste not, want not! 🙂

Black Sesame and Pear Mousse Cake

Black Sesame and Pear Mousse Cake

I took the cake to the office and shared with colleagues but it wasn’t received very well. I guess because the black sesame flavour is new for most people and quite a savoury flavour so the little amount of sugar in the cake batter didn’t balance so well. The other thing was that the ‘mousse’ didn’t taste of pears! How disappointing! 😦

Despite there being 7 pears in this recipe, the mascarpone and cream completely wiped away the flavour of the pears… The mousse also didn’t set enough to spread onto a cake, so I added extra gelatine to make it more ‘cheese cakey’. Hence the results…

All in all, not a success but it wasn’t bad enough that I had to chuck it straight in the compost bin! Won’t be making that again then…

Black Sesame and Pear Mousse Cake

Black Sesame and Pear Mousse Cake

 

 

Black Sesame and Pear Cake

Black Sesame and Pear Cake: Clandestine Cake Club meet No.3

Black Sesame and Pear Cake

Black Sesame and Pear Cake

This cake club comes around so quickly! But I love it! 😀

My ultimate pastime activity; baking, eating and talking about cake! If this is your first time hearing about the Clandestine Cake Club, you must visit their website and sign up to a local club immediately… This was my third meeting with previous bakes being the Spanish Orange and Almond Cake and the Pistachio, Cardamom and Yoghurt Cake.

Clandestine Cake Club Spread

Clandestine Cake Club Spread

The theme of this club meeting was ‘Think Outside the Box’ due to the lovely people of Selfpackaging.com sponsoring the event. When thinking about the type of cake to take along, I was really stuck with the theme. I’m not a fan of making cakes that taste strange and I’m good with sugar paste either… So I decided to go with my favourite or favourite ingredients: Black Sesame! 😀

Black Sesame isn’t widely used in cooking, unless you are Asian! So I thought that it would be a new flavour for most people. (Any excuse to use black sesame! :))

Black Sesame and Pear Loaf Cake

Black Sesame and Pear Loaf Cake

Luckily for me I came across a recipe for Black Sesame and Pear Cake which makes use of pears in a traditionally western way of baking, so it was a good way of introducing the flavour without being too ‘out there’!

What I learnt from this recipe was that it rises quite a bit (mine bubbled right over the sides of the tin all over the oven) and it is very dense so needs a long bake in a lower temperature. I also had to cover the cake part way through cooking with foil as it was browning very quickly.

Black Sesame and Pear Loaf

Black Sesame and Pear Loaf

Due to the long baking time, the edges became quite crisp so I snapped them off. The texture of the crisp sugary top and the moist cake was quite nice.

Pear and Black Sesame Cake

Pear and Black Sesame Cake

This cake went down quite well at the cake club meeting. Several people asked me where they could buy black sesame seeds from. (A good sign that!) There was also very little left at the end of the evening (Good sign number 2!)

It may not be pretty, but it tasted good! I think my forte is for flavour rather than looks in baking… 😀

I also wanted to share with you a couple of highlights of mine from the evening…

Pistachio, Polenta and Elderflower Cake

Pistachio, Polenta and Elderflower Cake (Looks gorgeous doesn’t it?!)

I may be a little biased as this cake was made by my cousin, but how beautiful is this?

Bento Box Cake

Pandan Cake with Lychee Butter cream

This cake was a work of art as well as being delicious! What amazed me was that the baker (Steven) had just bought some flavours that he’s never used before from a Chinese supermarket and baked a cake with it. He also made these adorable pandas out by making marshmallow from scratch! What a legend!

 

 

Carrot Cake Cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes

Carrot Cake Cupcakes

I made these cupcakes to take to a friend’s house as she had invited me for a traditional Ugandan meal. I like to take some cake whenever I visit friends for dinner. Firstly because it means that the dessert is sorted out, and secondly because making the effort to bake is nicer than buying it from a shop! 🙂

So my friend had made some heavy hints that her favourite cake is carrot cake (she basically told me and said ‘hint hint’ afterwards! LOL!) I was intending on making a large cake to share but I ran out of time earlier in the day so decided to make cup cakes to save on baking time.

The recipe I used was one of Mary Berry’s from her cook book ‘Mary Berry’s Baking Bible‘. It’s the carrot cake recipe I always go back to as I always get amazing feedback from people, even those who ‘don’t really like carrot cake’. It’s a very simple ‘all in one’ recipe. I think the secret behind it’s success is the use of mashed ripe bananas, maybe it should be called a Carrot and Banana Cake instead?! 🙂

Carrot Cupcake

Carrot Cupcake

Ingredients

  • 225g self-raising flour
  • 2 teaspoons baking powder
  • 150g light muscovado sugar
  • 50g walnut pieces, chopped
  • 100g carrots, coarsely grated
  • 2 ripe bananas, mashed
  • 2 eggs
  • 150ml sunflower oil

Frosting

  • 250g cream cheese
  • 2 tps vanilla extract
  • 2 tbs icing sugar
  • walnut halves, for decorating

I used this exact recipe for making the cupcakes and its worked out fine. If making one large cake, then bake for 1 hour at 180 degrees C. I bakes the cupcakes for 15-20 minutes at the same temperature. Cupcakes also cool quicker so I could frost them quite quickly. I’m not a big fan of buttercream frosting for cupcakes, it’s usually far too sweet and really bad for the waistline! So a cream cheese frosting is a great alternative. 😀

Carrot Cake Cupcakes

Carrot Cake Cupcakes

Afghan Cream Rolls

Afghan Cream Rolls

Afghan Cream Rolls

Afghan Cream Rolls with Cherry

Update: Afghan Cream Rolls with Cherry

This recipe is courtesy of Amalkitchen.com who posts the most amazing recipes via videos on YouTube. Her food always looks amazing and really inspires me to try new things. So When I saw this post for the Afghan Cream Rolls I decided to head down to the supermarket to buy the basic ingredients needed; puff pastry and double cream!

We had an Afghan guest visiting over the weekend and I wanted to make a dessert that would be easy but bring the flavours from home. This recipe is similar to ‘cream horns’, fairly straight forward, although a little fiddly!

Check out the video to see how simple this recipe is to make. The basic ingredients are; ready rolled puff pastry, icing sugar, ground cardamom, whipping cream.

Puff Pastry Rolls

Puff Pastry Rolls using make shift foil ‘cones’

The tricky bit of this recipe is using the aluminium foil ‘cones’ to shapes the pastry rolls. As you need to wrap thin pieces of pastry around the cones, and I had made the mistake of flouring the work surface to roll out the pastry a little thinner. This meant that the pastry did not stick to itself well and began to unravel! I also found it a little difficult to get the foil out of the cooked pastry without crushing the delicate cones… 😦

Pastry Rolls

Pastry Rolls

Once the rolls are cooled and the cardamom cream is piped in, the cones hold well. They should be filled just before eating to avoid soggy pastry, but they’ll still be fine after a couple of hours.

Afghan Cream Rolls

Afghan Cream Rolls

One packet of pastry makes quite a few rolls. I’d forgotten to sprinkle icing sugar on mine but I like that they weren’t very sweet! This is a simple dessert to make for when guests come around. Serve as a snack with a cup of tea..

Update

Afghan Cream Rolls with Sour Cherry

Afghan Cream Rolls with Sour Cherry

I tried this recipe again but added some sour cherry jam to the filling, yum! 🙂

Basically follow the recipe as above but use a teaspoon of sour cherry jam inside the cones before piping in the cream. With this addition in mind, there are no end of extra fillings to try! Enjoy… 😀

 

Spanish Orange and Almond Cake Caramel top

Spanish Orange and Almond Cake (Gluten Free and Dairy Free): Clandestine Cake Club meet No. 2

Spanish Orange and Almond Cake with Almond Praline

Spanish Orange and Almond Cake with Almond Praline

I have previously written about the Clandestine Cake Club of which I am a proud member. The mission statement for the CCC is: Bake, Eat and Talk about Cake, so you can see where this post is going… 🙂

The last time I attended a CCC event, I took the Pistachio, Cardamom and Yoghurt Cake and the theme was ‘nouveaux’ -trying out a new recipe or using a new cook book or cake tin etc. This event theme was: ‘the Great British Bake Off! The ultimate baking-together experience. Whether you choose a recipe from one of the winners or something that was featured on the programme, even if you want to recreate the tent in cake, the choice is yours.’

I have to admit that I didn’t actually go with the theme as I forgot all about it! 🙂 The idea was to spend two hours baking a cake that could then be shared with fellow bakers and their friends/family later on. I loved the idea of spending the afternoon baking with people who love cake as much as I do, sharing tips and learning from each other. This is also one of the main reasons I write a food blog! 🙂

So that takes me to the inspiration for my cake. Wendy at Chez Chloe wrote about this recipe for Orange and Almond Cake, and I was absolutely hooked on the simplicity of the recipe!  The recipe if gluten free and dairy free (if you skip the caramel top!) Check out Wendy’s post for a simple step-by-step guide on how to prepare this cake.

With only having 2 hours to bake and decorate a cake, I wanted to go with something very simple but delivers on flavour too. The idea for the additional almond caramel top came from a pear and almond cake that I’ve had in a local coffee shop called ‘Teacup’. I generally love caramel and thought it would be a nice decorative feature that doesn’t rely on the cake being cooled before it can be added on.

Spanish Orange and Almond Cake

Spanish Orange and Almond Cake

So here is how it was done:

Step one: Prepare the cake as Wendy suggests- I used one less egg and an 18″ round loose bottom cake tin. However this meant that the cake took a lot longer to bake, so I would suggest a 23″ round tin.

Step two: While the cake is baking make a basic caramel by simmering 125g butter, 125g butter, 50ml milk and 1/2 tsp sea salt in a saucepan until it is smooth and a deep caramel colour. Mix in 150g toasted almond flakes.

Step three: When the cake is cooked through, pour all the almond caramel mix on top of the cake and bake for another 10 minutes.

Almond Caramel Topping

Almond Caramel Topping

The cake should be served slightly warm, with a little cream if that takes your fancy! I think we could have done with letting it cool a little before cutting into it, however the extra baking time and hungry cake fans meant that this just wasn’t an option! 😀

Spanish Orange and Almond Cake Caramel top

Spanish Orange and Almond Cake Caramel top

The cake was super moist and the slightly bitter caramel topping did a great job of seeping into the top of the cake to create a lovely balance of flavours. Check out Helena’s official write up of the event!

I cannot finish this post without mentioning the amazing Sean from ‘Cook Manchester’ who provide fully equipped professional kitchen hire for small businesses. I had a good chat with Sean about his business and the kinds of people who have used the facilities. He’s a really inspiring guy who is passionate about  food and helping others to realise their dreams of starting their own food business. Please check out the website and share with friends who may be interested in finding out more about the facilities.

Bake-Along at Cook Manchester

Bake-Along at Cook Manchester

 

CCC-Bake Along

CCC-Bake Along

 

No Bake Peanut Butter Cheesecake

Inspiration for this recipe came from Anna over at Anna’s Kitchen Table after she reposted this amazing recipe for ‘Peanut Butter Cup Brownie Bottom Cheesecake’. Peanut butter is one of my guilty pleasures in life and the photos of the finished cheesecake instantly made me giddy with the excitement of tasting it and my baking fingers began to twitch!

When the occasion finally came along to give me an excuse to make this indulgent cake, I instantly bought a jar of peanut butter and got started! However on reading the recipe I found that I didn’t actually have enough time to make the original recipe since it is a baked cheesecake and requires at least 4 hours in the fridge! So I decided to make a ‘no bake’ version which is much faster and easier! 🙂

*WARNING* this Cheesecake contains a whole jar of peanut butter! 😀

Image

 

So the recipe I used wasn’t really written down anywhere, I tried to use two recipes and merge them together. However I have to admit that the ‘brownie’ bottom didn’t quite work out and I ended up with more of a ‘cake’ base instead…

 

Ingredients for the base

  • 1/4 jar of smooth peanut butter
  • 100g melted milk chocolate
  • 100g light brown sugar
  • 1 egg
  • 100g flour (this is where I went wrong as this is far too much flour!)
  • two handfuls of salted peanuts

Method

  • Mix all ingredients together until just combined and bake in a spring form cake tin until just cooked- I think I baked it at 180 degrees C for 10 minutes- but this was too long…

 

Image

Cakey Peanuty Base

Once the base is taken out of the oven, add mini Reese’s Peanut Butter Cups on top so they start to melt slightly…

Image

 

Ingredients for the filling

  • 2 tubs of full fat cream cheese
  • 3/4 tub of smooth peanut butter
  • 150ml milk
  • 100g icing sugar

Method

  • Put everything in a bowl and whisk it all together until blended well. Taste to see if it needs more sugar.
  • Once the base is cooled, spread the filling onto the base and level off
Image

Peanut Butter Cream Cheese Filling

 

The topping!

I used chocolate ganache, extra peanut butter cups and Maltesers…Go wild with your imagination! 🙂

 

Image

 

Apologies for another poor quality photo of the finished product! I served it this decadent dessert after a Mexican Night with friends.

The base of the cheesecake was slightly too thick, but not too heavy. The filling was very creamy and the peanut butter came through extremely well! I think I could have been a little more adventurous with the toppings, however I was bleeding quite heavily from cutting my thumb whilst trying to chop a Malteser in half, so finished off quickly so I could!

Overall, the cheesecake was very tasty if you love peanut butter, but I think it’s best reserved for special occasions! 🙂

I’ll be trying out Anna’s recipe next time…

Caramel Profiteroles: A stab at French patisserie

Caramel Profiteroles

Caramel Profiteroles: My attempt at recreating 

 

On a recent break to Nice in the south of France, I had the most delicious profiterole dessert from a local patisserie that was open until 10pm! Imagine if such an amazing thing existed in my home town?! I’d never have an emergency dessert baking moment again… Oh to dream!

So while in France, it’s obligatory to eat as much from the local patisseries as possible,from breakfast croissants to afternoon treats after a long day of sightseeing. Well that’s what I think anyway!

Caramel Profiteroles from Nice, France

This is a photo of the Caramel Profiteroles I had in Nice, France- doesn’t it look so perfect and delicious?

So as you can see this dessert was amazing and I haven’t seen it available anywhere since. The choux pastry was crisp and the creme patissiere not too sweet. The burnt caramel offset the cream perfectly and I was so sad to eat the last mouthful! Unfortunately I didn’t get a chance to go back and get another one as we left the next morning. So I have recreated it in my own kitchen as part of the Mother’s Day lunch for my family!

Caramel Profiteroles

Caramel Profiteroles

 

I have to admit that I don’t have a recipe to share as I kind of made it up as I went along, starting from a basic choux pastry mix and filling the profiteroles with creme patissiere. But here is a similar one if you want to give it a go yourself!

When working with the caramel, be very careful as I managed to burn my middle finger and a thumb on the burning hot sugar! Blisters alert! 😦

With only a photo of the original dessert on my phone to go by, I made a stab at reconstructing the dessert to look the same. The base is a disk of choux pastry that I had to squash down as it puffed up then I used some of the caramel to ‘glue’ three creme patissiere filled profiteroles onto the base. I decided that easiest way to do the profiteroles was to fill them first that dip them into the caramel, hence the burning of fingers as they were heavy and kept falling in! I topped the freshly whipped cream with some flaked almonds that I toasted then ground.

Caramel Profiteroles

Caramel Profiteroles- home made

 

I think I managed to capture the general essence of the dessert, not as neat I wanted but it was OK for a first attempt. Unfortunately I was pressed for time so was unable to take step-by-step photos. Maybe I’ll attempt this again and take photos next time! 🙂