Browsing Archive: September, 2021

Chocolate eclairs with creme patisserie

Posted by Bake Club on Wednesday, September 22, 2021, In : desserts 

For my self-designated French week, one must make choux! There are a lot of components to these eclairs; the French certainly don't do pastry by halves. Was it worth it? Mais oui!


Makes around 20

Choux pastry:

200 ml water

80 g butter

pinch salt

pinch sugar

1 1/4 c flour

4 eggs


Creme patisserie

1 1/4 c milk (I used homemade almond)

1 tsp vanilla paste or extract or 1/2 vanilla pod, seeds scraped

3 egg yolks

1/2 c sugar

1 1/2 Tbsp flour

1 1/2 Tbsp cornflour


Chocolate ganache:

150 g dark chocolate

1/2 c cream (I...


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Baguettes

Posted by Bake Club on Monday, September 20, 2021, In : bread 

From left: Wheat baguettes; spelt baguettes

I came across this excellent no-knead recipe on Baking a Moment. Creating steam in the oven produces a crunchy crust. I added slightly more yeast for the spelt version. This is the start of a week of baking in memory of France. We had tickets booked to Paris for July 2020, would have been our first trip back in 10 years. Really hoping it's not another 10 years before I can savour real French bread and pastries again.


Makes 4 small loaves

1/4 c warm wat...


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Carrot cake roll

Posted by Bake Club on Sunday, September 19, 2021, In : big cakes 


Carrot cake with a twist, a roll actually. This carrot Swiss roll brings the mighty combo of spicy carrot cake and cream cheese filling into every bite. Thanks to Denizen for the inspiration.

3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3 eggs
1/2 c sugar
2 Tbsp oil
1 tsp vanilla extract
2 c grated carrot (about 2 medium size)

Filling:
1 c icing sugar
250 g cream cheese
85 g softened butter
1 tsp vanilla extract

Preheat oven to 190C. Line a 25 cm x 38...
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Chocolate mint thins

Posted by Bake Club on Friday, September 17, 2021, In : cookies 

Better than store-bought for sure! It's a three-part process but definitely worth the delight in biting into your own fancy chocolate and mint biscuit. The recipe from @kitchenoftreats can be easily adapted to be gluten and dairy free. These store well in the freezer.

Makes 24-28

1 c flour of choice

1/3 c cocoa

60 g butter or non-dairy spread

1/2 c  sugar

1 egg


Filling:

1 1/2 c icing sugar

4 tsp milk of choice

1/2 tsp peppermint essence


1 Tbsp jam mixed with a little hot water


Coating:

250 g dark chocolat...


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Citrus peel cookies

Posted by Bake Club on Thursday, September 16, 2021, In : cookies 

Needed a quick bake to use up some mixed peel that's been sitting in the pantry for too long! It's worth the extra effort to add the tangy drizzle icing. You can swap out the butter for a non-dairy spread and use whatever flour you like.

125 g butter or non-dairy spread

1/3 c sugar

1 c flour (I used gluten free)

pinch salt

fine zest of 1 lemon, lime or orange

1/2 c mixed peel


For the icing mix 1/2 c icing sugar with the juice of 1 lemon, lime or orange to make a drizzling consistency.


In a bowl cream...


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Brioche scrolls 2.0

Posted by Frances Chan on Wednesday, September 15, 2021, In : bread 

I first made brioche scrolls in during 2020's lockdown. It's not surprising I've had cravings for enriched dough again, since I haven't been able to purchase my favourite brioche at my local cafe, Seabreeze. This recipe yields a smaller amount of dough, but it fits perfectly into a bundt tin to make a beautiful wreath. The dough is best chilled overnight in the fridge to develop flavour so make it the day before you want to eat them!
There are many delicious flavour combos you can use for your...
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Banana bread cookies

Posted by Bake Club on Saturday, September 11, 2021, In : cookies 

This is adapted from Donna Hay's ingenious 4-ingredient recipe. I just used less banana to more flour ratio so the mixture wouldn't be so soft. They are not very good-looking cookies so you can jazz them up to look more appealing. The cookies have a crispy shell and a soft banana bread middle - a real wholesome treat.

Makes about 15
3/4 c mashed banana (about 2 medium)
3 c almond flour or almond meal (I grind almonds in a coffee grinder then sieve)
1/2 c coconut sugar
1 tsp cinnamon
To sprinkle: 1 ...
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Striped Swiss roll

Posted by Bake Club on Thursday, September 9, 2021, In : big cakes 

This is a little fiddly to make, but looks great! Takes your stock standard Swiss roll to a new level. You can get even fancier by dividing your batter into more colours. If your mixture gets too runny you can chill one colour of stripes in the fridge before you add the next one.

3 eggs

1/3 c caster sugar (I use organic golden)

1/3 c flour + 1/2 Tbsp hot water

1/4 c flour + 2 Tbsp cocoa powder + 1/2 Tbsp hot water + 1 Tbsp milk

2 piping bags or plastic bags


1 1/2 c whipped cream mixed with 1/2 c ja...


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Caramel cashew fudge

Posted by Bake Club on Monday, September 6, 2021, In : sweets 

This is Donna Hay's simple recipe for a better-for-you fudge - only 4 ingredients! You can use another nut butter and mix or match your nuts if you prefer, such as almond, hazelnut, macadamia, pistachios or tahini. It's best to use roasted nuts for flavour. You can also add dried fruit, such as sour cherries or cranberries, but there is already enough dates to make the fudge sweet.


2/3 c cashew butter

400 g fresh pitted dates (medjool are best but you can use any other kind. Dried dates too can...


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Boiled chocolate cake with glaze

Posted by Bake Club on Friday, September 3, 2021, In : big cakes 


The 9-year-old wanted me to get back into the "chocolate zone" - so I dutifully obliged with the easy boiled chocolate cake and tzujed it up with a chocolate glaze. It uses one pot and minimum utensils.

125 g butter

1 c coconut sugar

1 c water or espresso coffee

2 Tbsp cocoa 

1 tsp vanilla extract

2 eggs

2 c flour (I used spelt)

1 tsp baking powder

1/2 tsp baking soda


Glaze:

200 g 70% dark chocolate

100 g butter

1/4 c liquid glucose

2 tsp vegetable oil


Preheat oven to 180C. Grease a bundt tin or line a 20cm...


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Cherry choconut slice

Posted by Bake Club on Wednesday, September 1, 2021, In : slices 

Raw slices are great to make because they keep in the freezer for months and you can just take out slice as you need and defrost for half an hour before eating. You could also use other berries for the filling such as blueberries, raspberries or strawberries. This is from Donna Hay's Modern Baking (Fourth Estate, 2018).


Base:

1 c cashews

1 c desiccated coconut

1/4 c brown rice syrup


Filling:

1 c desiccated coconut

120 g fresh medjool dates (about 6-7)

1/3 c melted coconut oil

1 tsp vanilla extract or ...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram and Facebook.


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