Spotted at mojewypieki.com, the silicone moulds immediately ordered from Amazon and about 3 weeks later ( the moulds came from China, it took time) I could get them done. What a fantastic dessert. It looks money, it tastes money, it’s pleasant to make. If I had put raspberries inside ( couldn’t be bothered to go and get some, had blackcurrants in the freezer and cassis liqueur, so opted out) it would have been 11 out of 10. That good! 🙂

First, the genoise sponge. 2 whole eggs at room temperature beaten into submission with 50 g of sugar, till pale, fluffy and gorgeous. 13 g of melted butter waiting its turn, while 40 g of plain flour and 16 g of cocoa gently incorporated, butter at the end. Baked in 170 degrees for about 12 minutes.

The mousse; 100 g of chopped chocolate, I used dark and milk chocolate, melted with 15g of butter, 2 tbsps of cassis liqueur- still couldn’t taste any, about 2tbsps of water.  1 egg yolk mixed in, when a bit cooled, the egg white whisked with 25 g of sugar. Also, 50 ml of whipped cream. All the components mixed together, gently, not too lose all the air.

The mousse went into the moulds, the fruit pressed into it, then 6 discs cut of of the sponge, gently smeared with raspberry jam- couldn’t taste it, but maybe it was to act as a glue mostly.  Prepared this way, the whole thing went into the freezer for about 5 hours.

The glaze is fantastic. Like a mirror and tastes good too. 2 gelatine leaves soaked, while 150 g of sugar gets heated up with 50 ml of water. Then 50 g of cocoa and 100 ml of double cream in. Straining the whole thing is a good idea, cocoa doesn’t get completely dissolved. Then just a little while in the fridge, maybe an hour, 2 at most. The bombs glazed and finished with while chocolate shavings. Triumphant!!!:-)

That puff pastry I’ve made for croissants last time, I only used half and froze the other half.  This morning I woke up with an idea how to utilize some of it.  Made cream horns, filling of whipped cream with lemon curd and fresh, chopped strawberries.  They do benefit from sitting in that filling for an hour or so, otherwise a bit chewy and unpleasant to eat.

We’re all set for today’s episode of Creme de la Creme. 🙂

Gregg Wallace’s. I had plans to make these for a while, then I promised Florek I’d make them, if he fixed the floor boards in the bathroom. He did, so off I went and made the creme pat ready for the evening. I had to adjust Gregg’s recipe, as his was for one big soufflet, I wanted 2, max 3 ones in my small ramekins. Actually, this amount makes 5 easily.  For the creme pat I used 2 egg yolks whipped with 50 g of sugar,  20 g of flour folded in,125 ml of nearly boiling milk slowly added. Then back in the pan on a small heat and stirred till thick and lovely. When off the heat, 2 tbsps of Grand Marnier went in ( will add 3 next time, I’d have liked it a touch more boozy), and, as a slightly disappointing substitute of a finely grated zest of 1 orange- I didn’t have a single one!-I added finely chopped candied orange peel. The zest would have been great, next time!

After dinner I warmed up the oven to 200 degrees, whipped 2 egg whites with 50 g of sugar, then folded in  the creme pat bit by bit. Ramekins were ready, buttered and sprinkled with sugar. They baked for 12 minutes.  Light as a cloud, could have done with more orange flavour.

I love profiteroles. Love making them, it’s fun watching them rising in the oven, looking all weird and disfigured. These, filled with advokaat cream I found in mojewypieki. com and had to try. I also made choux pastry from Dorota’s recipe, not my usual one, they were great. The cream- not so much, a bit too runny, which might be explained by the fact, that I added an extra slosh of advokaat to it, just because I like it…..?:-/

So for the pastry I used  250 ml of water, 125 g of butter and a pinch of salt all melted, to that I added a tall glass of plain flour and proceeded and usual, working the dough till shiny. Let it cool, then threw to the kitchen aid adding 4 eggs, one by one. Piped onto the trays and baked for about 20 minutes in 200 degrees.

The cream I made the day before, as suggested by the author. 175 ml of milk brought nearly to boiling,  125 ml of advokaat added when off the heat. 3 egg yolks and 40 g of sugar whipped till pale and fluffy, 17 g of potato starch and 17 g of plain flour added. All those combined together over a low heat, stirring all the time till thickened.  Left to cool under a sheet of cling film.

We’ve made a collective effort to fill the profiteroles in at the table( Aska), Jedrek was drizzling the chocolate over and we destroyed the first lot, before running out of the cream. So I whipped some cream and we continued, leaving all but 2 empty ones. Very much enjoyed, but I think I prefer the whipped cream to the advokaat cream.  My guests agreed.

I did it! 🙂

The same recipe as for jam doughnuts, but they were injected with vanilla custard ( from Waitrose). Florek was around, so he did the honours today and used the syringe for the first time. Glazed with melted milk chocolate. Probably about 600 000 calories each, the whole diet plan for slimming Florek down is going to f*** today. 🙂

Another cheesecake, I know, but those last two I feel I should start making for a living. Soooo good! So moreish! No recipe, just some biscuits and melted butter base ( it seems 60 g of biscuits to 25 g of butter makes a nice base that comes off the tin easily and tastes good).  A packet  of Philly. In this case about 140 ml of double cream whipped with icing sugar and vanilla paste, the taste of which gets lost in Bailey’s, but those lovely black spots are visible on the surface. 2,5 leaves of gelatine softened and added to roughly 120 ml of Irish cream, which I warmed up to allow the gelatine to dissolve. All added to the mixture turning beautiful in the Kitchen Aid. Poured onto the base, that awaited in the fridge.

Sprinkled with cocoa before serving.

Just like the last one, it is light and  having one piece only is a joke. 🙂

Inspiration from mojewypieki.com, but recipe not followed all the way.  I found the combination of cream cheese, mascarpone and coconut cream  unnecessary, so I opted only for Philly and the cream. Also, Dorota seemed to have gotten a beautiful colour just from the matcha, mine would have been distinctly grey, if it wasn’t for Wilton colorants.

For the base I blitzed 60 g of cheepish coconut biscuits and about 20 g of melted butter, pressed it into the tin and chilled, while making the rest. First, I soaked 2,5 gelatine leaves. Warmed up 150 ml can of coconut cream, added 2 tsps of sieved matcha powder, gelatine in when ready. In the Kitchen Aid I whipped some double cream with icing sugar, a juice and zest of one lime, which quickly made  the whole mixture thicker. The 180g packet of Philly went in, a bit of colourant, the coconut  cream with matcha. Sweetened to taste, all poured into the tin and set overnight.

Right before serving I sliced some strawberries on top and drizzled with melted milk chocolate.

It is my 39th birthday’s cake, light, refreshing, yummy. Happy birthday to me! 🙂

The current series of Masterchef The Professionals is an excellent watch, a couple of chaps deliver every single time. They did a shift at Tom Kitchin’s place in Edinburgh and served a pannacotta, that nearly made me wet myself. Even the Italian chef whose job it was to serve this dessert was impressed. It was layered with strawberry jelly, served with some fancy strawberry bits and a sorbet. I had to have a go at it!!!!

I had no strawberry jelly, the only one I had was orange one, so I mixed in some white chocolate to my pannacotta mix ( as always; 300 ml of double cream, 100 ml of milk, 5 tbsps of sugar, vanilla paste, 1,5 gelatine leaf). It was a bit tricky to get the layers all set and neat, but with the help of the freezer I managed. Must add, that I now have a nice, posh, metal pannacotta moulds that Florek got me, I love them.

So with jelly cooled and pannacotta in the room temperature, I put the first layer of pannacotta and put it in the freezer for about 20 minutes. On that a layer of jelly, gently, with a spoon, to keep it neat. Then again pannacotta and from there they were setting in the fridge. I ended up with 5 layers altogether.

The wobble was worthy of Masterchef, I’ll admit modestly. One thing I’ll work on is flavour, I think strawberry will be better, it needed some balls.  Good start though.

I didn’t really intend to make the brulees, but having made the cookies with egg whites I had the yolks left and I don’t like saving them in the fridge, so decided to use them. And I ended up with one of the best brulles ever. Yeah. And I made them! For 4 regular ramekins I used 200 ml of double cream, 50 ml of milk, 2 tbsps of sugar- creamed with the yolks. At the straining stage I added 2 screwtops of Frangelico. And to the water bath for 35 minutes, 140 degrees. They’re freaking lovely. Luxurious. Velvety. Boozy. Yum!!!!!

From mojewypieki.com.  I actually felt like making something with 2 packets of the petit beurre biscuits I had in the cupboard and Dorota had just the answer.   I followed her recipe all the way, so below’s the link to her blog, plus the photo result of my effort.

Sernik Chatka Puchatka