Inspiration came from this week’s episode of Great British Bake Off, where the contestants had to make 24 eclairs of 2 kinds, 12 of each. I only made 6, plenty for 2 people who have just had pizza for dinner.

My choux pastry was made of 50 g of butter, 150 ml of water and 2 tbsps of sugar all melted together, 75 g of flour then added, transferred to kitchen aid to nicely work it with 2 eggs added.

They baked in 220 degrees for about 25 minutes.

The filling, a nice, vanilla creme pat; 2 egg yolks whipped with 2 tbsps of sugar, then about 12 g of flour and 100 ml of hot, vanilla infused and sweetened milk poured in and transferred back onto the heat.

The glaze- a random amount of cocoa, icing sugar and water with a touch of butter.

Food porn. 🙂

From the same “mojewypieki.com” website found by Zuzia.  I almost followed the recipe. What I’m eating is lovely and light, might be a touch sweeter, but then English raspberries are not exactly marshmallows. The reviews under the recipe recommend using  any other fruit as well, I’ll be doing it again with strawberries. And soon, cause it’s a lovely cake.

For the sweet shortcrust pastry I used 1,5 of my tall glasses of plain flour, 125 g of butter, 3 egg yolks, 1,5 tbsps of icing sugar and 1 tsp of baking powder. All this bound with a splash of water went into the freezer for 20 minutes, then 60% of the pastry I grated on the coarse grater and slightly flattened for the bottom of the cake.  That baked for 20 minutes in 190 degrees then left to cool.

Onto it went the cream. In the recipe they asked for budyn waniliowy, I only had malinowy, which I thought is a nice alternative. I whipped those 3 egg whites left,slowly adding about half a glass of sugar, some vanilla paste and  dry budyn. Then, slowly poured in about 1/4 of a glass of sunflower oil. When I tasted it, pink marshmallow came to mind.

The cream went onto the base, raspberries in generous amount on top and the remaining pastry, also grated. My little touch were flaked almonds, for the crunch. Again, 190 degrees, 30 minutes. Icing sugar on top, DONE. 🙂

If I were a good, devoted christian, church goer and was used to doing as I’m told, I’d have made a white cake, with white icing, filled with something white and finished with white ribbon. I’m none of the above and I hate doing as I’m told as a general rule, so I’ve made Izzie a cake that I fancied, she wasn’t having any on this occasion anyway. 🙂

I baked a cocoa sponge, a very nice one, I must modestly say, in a christian manner. Whipped 4 egg whites with roughly 8 tbps of sugar, added the egg yolks one by one, then 2 tbsps of plain flour, 2 of cocoa, 1 of potato flour and a touch of baking powder. That baked for about 30 mins on 180 degrees. When cooled, it got sliced in 3 layers. For the filling I used a bagged Delecta product with Advocaat flavour, bought it a while ago and intended to use for a while. Surprisingly nice product, I must say, although I would not win The Great British Bake Off with it, that’s for sure. Some fresh raspberries went in as well, in order to brake the sweetness a notch and then a dusting of cocoa powder and some Maltesers for the top. The cake was eaten to the last slice. Well done. 🙂

While exploring mojewypieki.com I came across a recipe for a carrot cake, advertised as the best ever, super awesome and totally faultless. I made it, underbaked it, dwelled on it for a few minutes and shoved it in the bin.  I still wanted my carrot cake though, so baked another one, the GF recipe used here on the blog before. That worked a treat once again, I did make the icing this time and that from mojewypieki.com’s recipe.  And that’s a keeper; Philadelphia cream cheese whipped with 4 tbsps of very soft butter, 1,5 tbsps of icing sugar and some vanilla paste. Yum. Finished with toasted pecans and a dusting of cinnamon.