August 17, 2017

Brown Butter Caramel Chip Cookies - Cookies Beurre Noisette aux Pépites Choco-Caramel

Delicious brown butter cookies with caramel or butterscotch chips 
make a perfect any time of day snack !

Delicious brown butter cookies with caramel or butterscotch chips make a perfect any time of day snack !

I won a contest. This doesn't happen very often.
A few months ago, Vahiné - which is a baking ingredients brand here in France - launched a contest : all you had to do was post a picture of something you'd baked, with a hashtag. And I was one of the winners ! I received a box with a bunch of their products, including these chocolate caramel chips. I knew right away how I was going to use them.

Delicious brown butter cookies with caramel or butterscotch chips make a perfect any time of day snack !

My chocolate chip cookies recipe is a favorite of mine, it just seemed too simple for these caramel chips. BUT, brown butter cookies ? Now we were talking. I'd tried a recipe for brown butter cookies once but it didn't turn out great. I went around online trying to find THE recipe I was going to try, and found this one, which appeared on several recipe blogs. I modified it slightly, and the brown butter cookies turned out amazing. Yes, amazing. I could've eaten them all in one go.
Now, I know Vahiné isn't available everywhere, so I looked online for something resembling Vahiné's chocolate caramel chips. They could be replaced by Nestle's or Hershey's butterscotch chips, or just plain chocolate chips.
As for making brown butter, I swear it isn't hard : you just have the melt the butter over low heat until it's a nice brown color. That's it ! The original recipe says to put the melted butter through a sieve to remove all the blackened bits, but I didn't do that, as those dark bits are what gives the cookies all their flavor.

Ces cookies beurre noisette aux pépites choco-caramel sont à déguster à n'importe quel moment de la journée !

Brown butter caramel chip cookies
Makes 12 cookies

210g (1 3/4 cup) of flour
130g (1 stick + 1 tbsp) of salted butter
60g (1/3 cup) of powdered sugar
90g (1/2 cup) of light brown sugar
1 egg
1 tsp of vanilla extract
1 tsp of baking powder
1/8 tsp of salt
100g (3.5oz) of caramel/butterscotch chips

Brown the butter : in a light colored pan, melt the butter over low heat, stirring until the butter has a nice brown color. Set aside to cool slightly.
In a bowl, whisk together the flour, baking powder and salt.
In another bowl, mix the sugars and brown butter. Add in the egg, and vanilla extract. Once incorporated, mix in the dry ingredients.
Set aside a tablespoon of caramel or butterscotch chips, and mix the rest into the cookie dough.
Put the cookie dough in the fridge for about 15 minutes.
Preheat the oven.
Using an ice cream scoop, form cookie dough balls and set them on a baking paper covered baking sheet.
Bake for about 10 to 12 minutes, until the edges of the cookies are a nice golden color.
Take the cookies out of the oven, and add the chips set aside earlier to the top of the cookies.

Ces cookies beurre noisette aux pépites choco-caramel sont à déguster à n'importe quel moment de la journée !

July 17, 2017

Apricot Tart - Tarte à l'Abricot

Sweetened condensed milk cream and fresh apricots make this tart the perfect summer dessert !

Sweetened condensed milk cream + fresh apricots - Crème au lait concentré sucré + abricots frais

To be honest, I'm not really sure what to say in this post. I had a craving for apricot tart. I made apricot tart. Maybe it was all the chocolate I'd consumed, but I needed something fresh and fruity.

Sweetened condensed milk cream + fresh apricots - Crème au lait concentré sucré + abricots frais

I had some leftover sweetened condensed milk after making this homemade white chocolate spread and there was a recipe on the can for raspberry tart, with a sweetened condensed milk cream. I followed that recipe, but replaced the raspberries with apricots. The cream is a modified version of pastry cream, so it would work with any fruit you're currently craving ;) It's pretty easy to make : mix the flour and eggs in a bowl, the milk and cream in a saucepan, heat up the milk, pour over the flour and eggs while mixing, then everything goes back into the saucepan over low heat to thicken up. You'll only need egg yolks for the cream, so here's a meringue recipe to use up those leftover egg whites.

Sweetened condensed milk cream + fresh apricots - Crème au lait concentré sucré + abricots frais

Apricot Tart

1 pie crust
Fresh apricots
1 can (397g/14oz) of sweetened condensed milk
200ml (3/4 cup + 1 tbsp) of heavy whipping cream
1 tbsp of vanilla extract
4 egg yolks
20g (2 1/2 tbsp) of flour

Bake the pie crsut according to directions and set aside.
Wash the apricots, cut them in half, remove the kernels and set the apricots aside.
In a bowl, mix together the egg yolks and the flour.
In a saucepan, whisk together the condensed milk, the heavy cream and the vanilla. Put the saucepan on low heat, whisking until hot.
Slowly pour the milk/cream over the flour/egg yolks, while stirring. Stir until everything is well incorporated.
Put the cream back into the saucepan, over low heat, stirring continuously, until it has thickened. Remove from the heat as soon as the cream starts boiling.
Pour the cream into the pie crust, spread it around and let cool for 5 minutes, then place the apricots all around the tart. Set aside to cool down completely.

Sweetened condensed milk cream + fresh apricots - Crème au lait concentré sucré + abricots frais

July 7, 2017

Fondant au Chocolat

A classic French dessert, fondant au chocolat is an easy-to-make chocolate cake that you'll 
want to bake if you can't choose between chocolate brownies or chocolate lava cakes.

Classic French recipe

Hi !

After a break, we're back to chocolate ! In cake form, obviously. Let me introduce you to fondant au chocolat, a classic french dessert, the lovechild of chocolate brownies and chocolate lava cakes. Yep, you read that right. Fondant au chocolat is smack dab in the middle between those two desserts. It is delicious. In French, fondant means melty/melting, so you can be assured that this chocolate cake is just melt-in-your-mouth heavenly goodness. Eat it warm with a scoop of vanilla ice cream, or cooled with a couple tablespoons of vanilla custard or whipped cream.

Classic French recipe

Fondant au chocolat is very easy and quick to make, the kind of recipe you can do with kids. Need proof ? This recipe is one I've been using for years, and it's from a book called Minnie's Recipes. Yes, Minnie as in Minnie Mouse. This book was my first cookbook when I was a child. To sum up : classic French recipe that's easy to make, has chocolate, and can be made with kids. Do I need to say more ? ;)

Classic French recipe

Fondant au Chocolat
Adapted from Les Recettes de Minnie

250g (9oz) of good quality dark chocolate
3 eggs
140g (1/2 cup + 3 tbsp) of sugar
200g (3/4 cup + 2 tbsp) of butter
100g (3/4 cup + 1 tbsp) of flour

Melt the butter and chocolate together, either in the microwave or in a bain-marie. Set aside.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and set aside.
In a bowl, beat the sugar and egg yolks together until lighter in color and fluffy.
Stir in the melted butter and chocolate, then mix in the flour.
Gently fold in the beaten egg whites.
Pour the batter in a lightly greased or baking paper covered springform pan (about 10")
Bake in a preheated oven, for 20 to 30 minutes. Make sure to not overbake, as the cake would get too dry.
Tip : Gently shake the pan, the middle should be jiggly while the edges shouldn't move.
Remove from the oven, let cool for 5 minutes before gently removing from the pan.
Eat warm or cooled, as is or with vanilla ice cream, vanilla custard or whipped cream.

Classic French recipe

June 23, 2017

Tarte Tropézienne

Tarte Tropézienne is a classic French dessert. You're going to love this brioche 
filled with cream (pastry cream folded into whipped cream) !

A classic French recipe, this is a cream filled brioche - Une brioche fourrée à la crème

This week I'm sharing one of my favorite dessert : Tarte Tropézienne ! What the heck is that, you're asking ? Well, "Tropezian Tart" is a dessert that's originally from St Tropez. It's a brioche that's filled with a mix of pastry cream and whipped cream, and it was apparently named by none other that Brigitte Bardot !

I first made one a couple months ago, and gave a couple slices to my grandparents, who spent a lot of holiday time around St Tropez. My grandma assured me there was nothing missing, not even orange blossom water, which I'd seen added to some recipes. So if you give this recipe a try, you'll most definitely feel like you're seating in the sun in the South of France ;)

A classic French recipe, this is a cream filled brioche - Une brioche fourrée à la crème

I feel I should warn you, though : this is a long process. There's a lot of rising time and cooling time involved. I recommend making the pastry cream first thing (maybe even the day before), so it can cool down completely. Then you can go ahead and make the whipped cream, fold in the pastry cream, and keep everything covered in the fridge so the cream can hold itself better. The brioche can be made ahead too. Just know that this isn't the kind of recipe you can decide to make last minute.
I started my Tarte Tropézienne at around 11am, and it was done by 5pm (it didn't help that it was super hot outside that day, which means that the brioche wasn't cooling down, and then the cream started to melt as I was taking pictures - which is why there aren't a lot, ha !)
So, Tarte Tropézienne is a long process, BUT it is pretty easy and I assure you it is SO worth it ! Just try it once ;)

A classic French recipe, this is a cream filled brioche - Une brioche fourrée à la crème

OK, now that you're warned, here's the recipe :

Tarte Tropézienne

For the brioche :
400g of flour
15g of compressed baker's yeast (or 2 tsp of active dry yeast)
2 tsp of salt
30g of sugar
2 eggs
100g of softened butter
1 egg yolk + 1 tbsp milk
Pearl sugar + icing sugar

Start with a leaven : in a bowl, mix 100g of flour with the yeast and a tablespoon or two of tepid water. Set aside in a warm spot and let rise for 30 to 45 minutes.
In a bowl, whisk together the remaining flour, sugar and salt. Add in the eggs and start kneading.
Add in the leaven, and the softened butter, and knead into a ball.
Put the dough in an oil + flour covered bowl, and set aside to rise for an hour.
After an hour, gently knead the dough again. Shape the dough into a flat round shape (about 23cm/9 inches in diameter), and set it on a baking paper covered baking sheet. Let rise for another hour.
Preheat the oven.
Mix the egg yolk with the tablespoon of milk, and use it to brush the surface of the brioche.
Sprinkle some pearl sugar on top, and bake the brioche for about 30 minutes.
Once baked, remove from the oven to let cool.

For the cream filling :
80g of sugar
500mL of milk
1 tsp of vanilla extract
50g of flour
1 egg
10g of butter
15cL of heavy whipping cream

First, let's make the pastry cream : In a saucepan, whisk together the milk, sugar and vanilla extract.
In a bowl, mix together the flour, eggs, and melted butter.
Set the saucepan on low heat until the sugar is dissolved, then bring to a boil.
Once the milk is boiling, remove from the heat. While stiring, slowly add it to the flour mixture.
Transfer back to the saucepan, and set it on low heat, stirring constantly, until the pastry cream has thickened.
Once it has thickened, remove from the heat, transfer to a bowl, and cover the surface of the cream with cling wrap (so it won't crust over). Set aside to cool completely.
Once the pastry cream has cooled completely, make the whipping cream : Put your bowl, hand or stand mixer whisk attachement(s) and the heavy whipping cream in the freezer for 5 minutes.
After the 5 minutes, whisk the heavy cream until it forms firm peaks.
Once it does, gently fold in the cold pastry cream.
Keep in the fridge until assembly.

Assembly :
Cut the brioche in half horizontally.
Spread or pipe the cream on the bottom half, and put back the other half on top.
Sprinkle some icing sugar on top.
Keep in a cool place until ready to eat.

Note : Brioche recipe adapted  from here

A classic French recipe, this is a cream filled brioche - Une brioche fourrée à la crème

June 16, 2017

Triple Chocolate Brownies - Brownie Triple Chocolat

Milk and white chocolate chips are added to a dark chocolate brownie base 
to make these brownies a delicious triple threat !

Milk, white and dark chocolate brownies - Brownie aux chocolats noir, blanc et lait

It was so hot outside the day I made these Millionaire's Shortbread that the caramel wasn't cooling down and the chocolate top wouldn't set. I had to put it in the freezer for 20+ minutes so it would set, and even when taking pictures of it, I had to go back and forth between the freezer and my photo set-up. Why am I telling you this ? Because a few days later the weather did a 180 and we had rain and wind. What does that weather call for ? Chocolate brownies, of course.

Milk, white and dark chocolate brownies - Brownie aux chocolats noir, blanc et lait

Now, these brownies aren't just any brownies. They're the best I've ever had. White and milk chocolate chips (or chunks 😉) are added to the dark chocolate base, and the result is fudgy deliciousness. You won't be able to stop eating these triple chocolate brownies. I promise. Just look at them ! Look !

Milk, white and dark chocolate brownies - Brownie aux chocolats noir, blanc et lait

Triple Chocolate Brownies
For an 8inx10in pan

200g (7oz) of dark chocolate
250g (1 cup + 2 tbsp) of butter
300g (1 1/2 cup) of sugar
4 eggs
125g (1 cup) of flour
1/4 tsp of baking powder
45g (6 tbsp) of cocoa powder
100g (3.5oz) of milk chocolate chips (or chunks)
100g (3.5oz) of white chocolate chips (or chunks)

In a small saucepan, melt the butter and dark chocolate, set aside.
Whisk together the flour, baking powder and cocoa powder.
In a bowl, beat the eggs with the sugar. Add in the dry ingredients, then the melted butter and chocolate.
Stir in the chocolate chips.
Pour the batter in a baking paper covered pan, and bake in a preheated oven for 25 to 35 minutes.
Let cool, then cut into squares.

Milk, white and dark chocolate brownies - Brownie aux chocolats noir, blanc et lait

June 9, 2017

Millionaire's Shortbread - Sablés du Millionnaire

A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with 
melted milk chocolate. It's also known as homemade Twix bars !
 
A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with melted milk chocolate. It's also known as homemade Twix bars ! || Le sablé du millionnaire est un biscuit recouvert de caramel et de chocolat au lait fondu. C'est un Twix maison !

See, I think this is called Millionaire's Shortbread because a small bite of this thing has about a million calories. I could have eaten the whole plate and then I'd have gained six pounds. Millionaire's Shortbread is that delicious but also very not healthy (I mean, hello, biscuit base + caramel center + two types of chocolate to top it all off = me not looking like a supermodel on the beach this summer. Heh, who cares.)

A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with melted milk chocolate. It's also known as homemade Twix bars ! || Le sablé du millionnaire est un biscuit recouvert de caramel et de chocolat au lait fondu. C'est un Twix maison !

Also, fun fact : Millionaire's Shortbread tastes like Twix bars ! So now you'll know how to make them. I suggest you make a batch and impress everyone, tell them you spent a reaaally long time laboring over "homemade Twix bars" when in reality it's super easy and relatively quick to make ;)

A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with melted milk chocolate. It's also known as homemade Twix bars ! || Le sablé du millionnaire est un biscuit recouvert de caramel et de chocolat au lait fondu. C'est un Twix maison !

Millionaire's Shortbread
For an 8x8 inch pan

For the base :
150g (1 cup + 3tbsp) of flour
50g (1/4 cup) of sugar
100g (1 stick) of softened butter

Cream the butter and sugar together, then add in the flour.
Spread the dough in a square pan covered in parchment paper.
Bake for 20 minutes, until the shortbread is lightly golden.

For the caramel :
50g (1/2 stick) of butter
50g (1/4 cup) of sugar
1 can (397g/14oz) of sweetened condensed milk

In a saucepan, melt the butter with the sugar and condensed milk, stirring constantly.
Once the sugar is dissolved, bring to a boil.
Once the mixture is boiling, reduce the heat, and cook for about 10 minutes, stirring constantly. The caramel will thicken and golden.
Spread the caramel over the baked shortbread, and let cool.

For the chocolate topping :
100g (3.5oz) of milk chocolate
50g (1.7oz) of white chocolate

Melt the milk chocolate and spread it over the cooled caramel.
Melt the white chocolate and pour it in a zig zag pattern over the milk chocolate. Using a toothpick or a knife, draw lines in the chocolates to create a swirl pattern.
Let the chocolate set, then cut the shortbread in squares.

A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with melted milk chocolate. It's also known as homemade Twix bars ! || Le sablé du millionnaire est un biscuit recouvert de caramel et de chocolat au lait fondu. C'est un Twix maison !

June 2, 2017

Homemade White Chocolate Spread - Pâte à Tartiner au Chocolat Blanc

This quick and easy homemade white chocolate spread only requires three ingredients, 
and it can be made in the microwave !

Homemade white chocolate spread with only 3 ingredients ! || Pâte à tartiner au chocolat blanc avec seulement 3 ingrédients !

Guys.
Homemade white chocolate spread. Three ingredients. Microwave. Do I really need to say more ? Are you really still not sold on this recipe ? Because I don’t have anything left to say except : GO MAKE THIS.
Sorry for yelling.

Homemade white chocolate spread with only 3 ingredients ! || Pâte à tartiner au chocolat blanc avec seulement 3 ingrédients !

Oh, one more thing : you might want to double the recipe for this white chocolate spread, just in case half a jar disappears mysteriously. If you know what I mean 😜

Homemade White Chocolate Spread
Adapted from Les 30 Recettes Cultes, Lait Concentré Sucré

100g of good quality white chocolate
15ml (1 tbsp) of heavy cream
100ml (1/4 cup + 3 tbsp) of sweetened condensed milk

Break the chocolate in a microwave safe bowl, and pour the heavy cream on top. Microwave in 30 seconds intervals, strirring in between, until the chocolate has completely melted.
Add in the condensed milk, and stir until the mixture is smooth.
Pour in a jar, and let cool in the fridge.

Homemade white chocolate spread with only 3 ingredients ! || Pâte à tartiner au chocolat blanc avec seulement 3 ingrédients !

May 14, 2017

Tarte au Sucre

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks !

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !

So, I already complained about the weather in my last post, but here I go again : where is spring ? It's been so cold and rainy and ugh lately. I need comfort food.

So I made this tarte au sucre.

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !

This is comfort food for me. When I was younger, there was a bakery in town that made the Best Ever Tarte au Sucre. We'd have one on birthdays, or just on a random Tuesday after school. It was the most delicious dessert in the world. Unfortunately, the bakery changed owners, and then closed down, so I'll never have the Best Ever Tarte au Sucre again.

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser ! Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !

This recipe won't ever come close to what I used to eat when I was a child, but it is still a perfectly good tart. This is a specialty from Northern France, where I live, and it has nothing to do with Québec's sugar pie (who knows why the French Wikipedia page puts them together). The base is a brioche, and it is topped with cream and light brown sugar, making it the perfect treat to ruin your diet :) I had some pearl sugar on hand after making a Tropézienne, so I added a tablespoon before baking and one after for good measure ;) It is very easy to make, don't let dry yeast discourage you !

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !

Tarte au Sucre
For a 10" pan

For the brioche :
25g (1/8 cup) of sugar
5g (1 tsp) of salt
7g (2 tbsp) of dry yeast
10cL (1/4 cup + 3 tbsp) of milk (room temperature)
300g (2 1/3 cup + 1 tsbp) of flour
2 eggs
100g (7 tbsp) of softened butter, cubed

For the topping :
5 cL (3 tbsp + 1 tsp) of heavy cream
150g (3/4 cup) of light brown sugar
2 tbsp of pearl sugar (optional)

Mix the sugar in half the milk, and the dry yeast in the other half of the milk.
Mix the flour and the eggs, then add in the milk. Knead the dough, and add in the butter.
Let the dough rest for 20 to 30 minutes.
Spread the dough in a pie or tart dish or cake pan, and let rise in a warm spot for 40 minutes.
After the 40 minutes, preheat the oven.
Prepare the topping : mix the cream with the light brown sugar.
Using a toothpick, poke large holes in the dough, leaving about an inch around the edge, and making sure you don't go all the way through.
Pour the topping on top of the brioche.
Bake for 25 to 30 minutes, until the tart is golden brown.
Eat warm.

Note : I recommend weighing ingredients over using cups & spoons.

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !

April 25, 2017

Raspberry Mascarpone Cupcakes - Cupcakes Framboises & Mascarpone

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting. || Ces cupcakes à la vanille ont un fourrage à la framboise et un glaçage à la mascarpone.

Spring is here !

Even though we've had low temperatures and I'm still wearing jumpers, we are in late April, so it is technically Spring. That means I'm ready for recipes that include fruits. Chocolate cake is for Winter, raspberry anything is for Spring and Summer.

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting. || Ces cupcakes à la vanille ont un fourrage à la framboise et un glaçage à la mascarpone.

These raspberry filled cupcakes were made a couple days after my birthday, as an excuse to use up the leftover mascarpone frosting I used for my birthday cake (being the cake baker in the family means you have to bake your own cake). Also, the raspberry filling is amazing and I needed more of it in my life. So, yep, these cupcakes are the result of all that.

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting. || Ces cupcakes à la vanille ont un fourrage à la framboise et un glaçage à la mascarpone.

The cupcake recipe I used is originally from here, and it is my favorite vanilla cupcake recipe. I did change up the order in which the ingredients are incorporated in the recipe, though. Originally, the butter was to be added in after mixing the eggs and sugar together, but that didn't work for me, so I now add it at the end instead, after the dry ingredients, and I think it works much better. The recipe only requires basic ingredients and is super easy to whip up. The cupcakes taste great and stay soft, even after a few days.

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting. || Ces cupcakes à la vanille ont un fourrage à la framboise et un glaçage à la mascarpone.

The raspberry filling and mascarpone frosting are originally from here. I used frozen raspberries instead of mixed berries and also used more berries as I put the pureed fruits through a sieve to remove the seeds. As I had some filling left over after filling the cupcakes, I put a teaspoon of it on top of the frosting.
The mascarpone frosting is amazing. It's now in my recipe binder, after I only made it once. It is that good. It's very easy to make and only requires four ingredients. No need to cook eggs or to soften butter ! Since I used leftover frosting, I don't know exactly how much of each ingredients there were to frost the cupcakes, so I quartered the recipe. I only had about a cup left and had enough to frost 12 cupcakes, so you should be able to generously frost yours ;)

 These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting. || Ces cupcakes à la vanille ont un fourrage à la framboise et un glaçage à la mascarpone.

Raspberry Mascarpone Cupcakes

For the vanilla cupcakes :
Makes 12 cupcakes

100g (3/4 cup + 1 tbsp) of flour
2 tsp of baking powder
1 pinch of salt
2 eggs
100g (1/2 cup) of sugar
100g (7 tbsp) of softened butter
1 tsp of vanilla extract

Preheat the oven.
In a bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the eggs, sugar and vanilla together.
Mix in the dry ingredients. Add in the softened butter and, using a hand mixer, mix until well combined.
Line the cupcake pan with baking cases, and fill them with about 1 1/2 tablespoon of batter (about halfway).
Bake for about 20 to 30 minutes, until the cupcakes are a golden color, and a toothpick inserted in the middle comes out clean. Let cool.

For the berry filling :

180g (6.5 oz) of raspberries
30mL (2 tbsp) of water
100g (1/2 cup) of sugar
2 tbsp of cornstarch (corn flour)

Put the raspberries and water in a blender and purée them.
Put the purée through a sieve to remove seeds.
In a small saucepan, mix the sugar and cornstarch. Add in the puréed fruit and mix well.
Put the saucepan oven medium heat, and cook, stirring occasionally. Bring to a boil. Let boil for about a minute, remove from heat and set aside.

For the mascarpone frosting :

180mL (3/4 cup) of heavy whipping cream (cold)
45g of (1/3 cup) icing sugar
1/4 tsp of vanilla extract
125g (4 oz) of mascarpone (room temperature)

Put the bowl in which you are making the frosting in the freezer, as well as your stand or handmixer whisk attachements, for about 5 minutes. 
Remove the bowl and attachements from the freezer, and put in the whipping cream, sugar and vanilla extract. Whip until soft peaks form.
Add in the mascarpone, and whip until the frosting is firm.
Keep in the fridge until ready to use.

Assembly :
Once the cupcakes are cooled, core them using a small knife or an apple corer (or cupcake corer). Keep the part of the cake you're taking out !
Using a teaspoon, put the berry filling inside the cupcakes. Put back the part of the cupcake you cut out.
Frost the cupcakes using a piping bag or a spoon and knife. Use a teaspoon of berry filling to decorate, or use sprinkles.
Enjoy !

Note :
Cup measurements may not be accurate as I use an online converter. If you can, weigh your ingredients !

 These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting. || Ces cupcakes à la vanille ont un fourrage à la framboise et un glaçage à la mascarpone.

April 10, 2017

Free Printable : Easter Cupcakes Toppers

Hello, hello ! 
Easter is in a few days now, so here are free printable Easter cupcake toppers ! Just print, cut, and stick them on toothpicks or pretty straws*. There are two pages, one with 6 "Happy Easter" toppers and the other with 6 "Joyeuses Pâques", so you can choose to print only one or both pages :)
Have fun !


Free printable Easter Cake Toppers imprimable Pâques

Let me know if you use them ! :)
*Affiliate Link 

March 31, 2017

Easter Cake - Gâteau pour Pâques

Hello !

Two ingredients chocolate frosting & vanilla cake || Glaçage au chocolat 2 ingrédients & gâteau à la vanille

Today I thought I'd share the cake I made for Easter last year : a vanilla cake with a two ingredients chocolate frosting. Yes, you read that right, two ingredients chocolate frosting, that can even be made in the microwave !

I decorated the cake using pastel mini confetti sprinkles (similar here), gold pearl sprinkles (Mine were "Soft Gold Pearls" from Dr Oetker, but it looks like they've been replaced by Chocolate Gold Pearls), mini meringue candy (or "Petit Jésus" here in France, usually found in stores around Easter and Christmas. They're often shaped like, well, baby Jesus. See here ; do you have those where you live ?) and chick and eggs picks (I didn't find anything similar, as mine were originally decorating a plant and I just re-used them. I did include pastel bunny face picks in my Easter Party Moodboard.).

Two ingredients chocolate frosting & vanilla cake || Glaçage au chocolat 2 ingrédients & gâteau à la vanille

The cake is almost a génoise. A génoise only requires flour, sugar and eggs to make, but the ones I bake always end up tasting like eggs. One day I was looking for a baking powder free cake recipe and found this one. I tried it even though the ingredients are almost the same as a génoise, hoped it wouldn't taste like an omelet, and it didn't ! This recipe is now the one I use for every birthday cake I bake. It's the perfect base for any kind of frosting, the cake is light and soft, you can add any flavoring you want, or none at all and it still tastes great ! As for the frosting... well, it's the most simple frosting ever. No need to cook egg whites or soften butter. Just two ingredients, a microwave (or bain-marie if you're feeling fancy), a handmixer, and voilà ! Frosting !

Two ingredients chocolate frosting & vanilla cake || Glaçage au chocolat 2 ingrédients & gâteau à la vanille

Baking Powder Free Cake
Adapted from CuisineAZ
For two 23 cm (9 inch) round layers

5 eggs
220g (1 cup + 1 1/2 tbsp) of sugar
150g (1 cup + 3 tbsp) of flour
100mL (1/4 cup + 3 tbsp) of milk
1 tsp of vanilla extract (optional)

Preheat the oven.
Separate the egg whites for the yolks. Beat the egg whites until firm, set aside.
Beat the yolks with the sugar, until the mixture has whitened in color.
Mix in the flour, then add in the milk and vanilla extract.
Gently add in the egg whites.
Transfer the batter to the cake pans, and bake for 45 minutes to an hour, until a toothpick inserted in the middle comes out clean. Let cool before frosting.

Two Ingredients Chocolate Frosting
To fill and frost a 2 layers 23 cm (9 inch) round cake

250g (9oz or 1 cup + 1 1/2 tbsp) of unsalted butter
250g (9oz) of dark chocolate

Cut up the butter and break the chocolate in a microwave safe bowl.
Microwave for 1 minute, whisk, and microwave again for 30 seconds. Repeat until the butter and chocolate are completely melted and whisk to combine.
Set aside and let cool completely.
Once the frosting has cooled, beat on medium speed using a hand or stand mixer. The frosting will lighten in color and fluff up.
Keep in the fridge until ready to use (Beating again on low speed if the frosting isn't soft enough to spread.)

Note : Use unsalted butter ! I tried it once using salted butter and it just tasted... not that good !

EDIT 04/04/17 : I just added cups/tablespoons measurements to the recipe. I do recommend weighting the ingredients over using cups and tablespoons, as that's the best way to garantee the best results for this recipe.

Two ingredients chocolate frosting & vanilla cake || Glaçage au chocolat 2 ingrédients & gâteau à la vanille

March 17, 2017

Party Moodboard : Easter

Easter is already in less than a month ! I've made you guys another party moodboard, this time featuring all things pastel.

Moodboard Easter party idées fête Pâques
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March 3, 2017

Donuts (for donut maker/pour machine à donuts)

Donut maker recipe || Recette de donuts pour machine à donuts

I've had my donut maker for a long time now. There were recipes given with the maker, but I didn't really like the donuts I ended up with. Plus, they'd dry out really fast (like, straight out of the maker fast. Not good). What do you do in that case ? Turn to Google. This recipe came up on several blog posts, so I decided I'd try it. Success ! These donuts were actually tasty. Sure, they don't taste like actual donuts, but they're still delicious.

Donut maker recipe - Recette de donuts pour machine à donuts

Just watch out for little stealing hands ! ;)

Donuts (for donut maker)
Makes about 25 mini donuts

150g (1 cup + 3 tbsp) of all-purpose flour
100g (1/2 cup) of granulated sugar
1 packet (11g/2tsp) of baking powder
1 pinch of salt
150 mL (1/2 cup + 2 tbsp) of milk
2 eggs
4 tbsp of vegetable oil

Whisk together all the dry ingredients, then add the milk. Mix together and add the eggs and the oil, mix until well incorporated.
Transfer the batter to a squeeze bottle, and bake the donuts.
Cover with icing sugar or melted chocolate.

EDIT 04/04/17 : I just added cups/tablespoons measurements to the recipe. I do recommend weighting the ingredients over using cups and tablespoons, as that's the best way to garantee the best results for this recipe.
 Donut maker recipe || Recette de donuts pour machine à donuts

February 9, 2017

Party Moodboard : Valentine's Day

It's that time of year again, when everything's red and pink and heart shaped !

Party moodboard valentine's day fête St Valentin

I thought I'd put together a little party moodboard, just in case you have a Valentine's Day party to plan and you want some inspiration. I had a lot of fun putting this together (I live an exciting life) so I think this might become a regular thing (if you have an idea for one of these moodboards, let me know in the comments !)
Here are the sources :
Happy Valentine's Day !
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