Rudolph cake pops

Almond and cinnamon cake pops

Rudolph cake pops

Ingredients:

– 80g of butter

– 110g of granulated sugar

– 1 egg

– 135g of flour

– 1 teaspoon of baking powder

– 80ml of milk

– 60g of almond meal

– 1/2 teaspoon of cinnamon

– Cake pops silicone mould (for 18 pieces)

Rudolph cake pops

For the chocolate coat:

– 100g of dark chocolate

– 100g of white chocolate

– Gel food coloring

Preheat the oven at 160°.

Rudolph cake pops

Beat the softened butter with the sugar until the mixture is creamy.

Add the egg and continue whisking. Add the flour with the baking powder, the cinnamon and the milk. Continue mixing until you have a creamy texture. Add the almond meal and mix. Fill the buttered cake pops mould and bake for 20 minutes at 160°.

Remove from the oven and leave to cool, remove form the mould and insert the stick into each cake pop.

Rudolph cake pops

Melt the dark chocolate in a bain marie. Melt also the white chocolate. Coat half of the cake pops with the dark chocolate and the other half with the white chocolate, decorate with gel food coloring and little branches.

Have a sweet Christmas time,

bon appétit

Anna

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Christmas whoopies

Christmas whoopies

Ingredients (for 8 whoopies):

– 75g of dark chocolate

– 50g of butter

– 1 egg

– 90g of granulated sugar

– 110g of flour

– 2 tablespoons of cocoa powder

– 1/2 teaspoon of baking soda

– a pinch of salt

For the filling:

-50g of dark chocolate

– 125 ml of cream

– 2 tablespoon of chocolate chips

– 1/2 teaspoon of cinnamon

For the decoration:

– Royal icing and gel food coloring

Christmas whoopies

Preheat the oven to 175° and line two baking pans with parchment paper.

Put the chocolate and the butter in a bowl and place them over a saucepan of simmering water. Remove from heat when melted. With an electric whisk, mix the egg and the sugar and add the melted butter and chocolate. Pass through a sieve the cocoa powder, the baking soda, the flour, the salt and add them into the egg mixture. Stir well and slowly.

Put the dough into a pastry bag with a large tip and form the whoopie pies on the prepared baking sheets. Bake for about 9 minutes.

Christmas whoopies

For the filling put the chocolate in a bowl and place it over a saucepan of simmering water. Remove from heat when melted.

Whip the cream on medium speed. Add half of it in the melted chocolate, mix well but slowly and stir in the rest of the cream. Add chocolate chips and cinnamon to the mixture.

Put the cream into a pastry bag and cover the flat side of the whoopie. Top with another whoopie to assemble them.

Decorate with royal icing and gel food coloring.

Christmas whoopies

I WISH YOU ALL A SWEET CHRISTMAS TIME!!!

Your Anna

Choco garden

Choco garden

Soufflé au chocolat

Ingredients:

– 100 g of powdered sugar

– 4 g of corn flour

– 30 g of flour

– 7 eggs (1 whole, 1 yolk and 6 egg whites)

– 60 ml of milk

– 75 ml of cream

– 75 g of dark chocolate

– 1 tablespoon of cocoa powder

Choco garden

Take five 200 ml soufflé dishes, brush them with butter and tip a little cocoa powder in each dish.

To make the chocolate cream, mix 30 g of flour, 7 g of corn flour and 15 g of powdered sugar.

Put one egg yolk and a whole egg into a bowl, mix them well and add half of the flour mixture, blend, and tip in the rest of the flour mix.

Put 60 ml of milk and 15 ml of cream into a pan and bring them just to the boil, remove from the heat. Add 25 g of dark chocolate and beat until it is melted. Add to this chocolate mix the flour and yolks mixture. Cook this mixture over a low heath for 5 minutes, let it cool down and beat occasionally with a wire whisk.

Choco garden

Slowly warm 60 ml of cream to make the ganache. Just before it boils take off the heath and add 50 g of dark chocolate. Mix until it is melted and add 1 tablespoon of cocoa powder. Allow to cool.

Heath oven to 190°. Whisk 6 egg whites with an electric whisk and sprinkle in 85 g of powdered sugar while whisking.

Mix the ganche and the chocolate cream mixture in a large bowl.

Choco garden

Add 2 tablespoons of whisked egg whites to the chocolate mixture. Carefully fold in a third of the rest, mix slowly, add another third of the whisked eggs, take care not to lose the volume and add fold in the last third.

Fill the soufflé dishes by three-quarters with the mixture and bang each dish on to the surface so the mixture fills the sides.

Bake the soufflés for 17 minutes in the preheated oven (190°).

Decore with cocoa powder and fresh flowers.

Bon appétit,

Anna

Panda macarons

For my panda…

Panda macarons

Ingredienti:

Per la base usare gli stessi ingredienti e lo stesso procedimento degli strawberry macarons senza usare però il colorante alimentare o utilizzandone uno bianco.

Per questa ricetta dovete però tenere da parte una piccola ciotolina di impasto alla quale aggiungere tre cucchiaini di cacao in polvere in modo da renderla marrone ud utlizzarla per creare le orecchie, il naso e gli occhi dei panda.

Panda macarons

Dopo aver formato i dischetti bianchi di 3 cm di diametro sulle teglie foderate di carta da forno, versare il composto di cacao in una sac à poche con bocchetta più piccola di quella di utlizzata per creare i dischetti e creare, su metà macarons le orecchiette, gli occhi ed il naso dei panda e sull’altra metà, che sarà il retro dei panda, crare un puntino che andrà a formare la coda.

Far riposare fino a che non si sarà crata una pellicina in superficie.

Infornare a 150° per 16 minuti circa.

Panda macarons

Per la ganache al cioccolato:

-80 g di cioccolato fondente

-100ml di panna

-28g di burro

Far sciogliere il cioccolato a bagnomaria, contemporaneamente scaldare la panna in un pentolino, a fuoco lento, fino a portarla al limite del bollore. Versare la panna sul cioccolato sciolto, mescolando. Appena avrete ottenuto un composto liscio aggiungete il burro tagliato a pezzetti, mescolate fino a  che non si sarà sciolto. Riporre la ganache in frigorifero per 20 minuti.

Panda macarons

Farcite i panda con la ganache al cioccolato e riponeteli in frigorifero per 24 ore.

Panda macarons

Bon appétit,

Anna

Happy birthday Tunis!

Matchstick cookies and… a curious cat!

Matchstick cookies

Matchstick cookies

Ingredients:

– 250g of flour

– 125g of butter

– 100g of sugar

–  a pinch of salt

–  2 egg yolks

– lemon bark

For the decoration:

– 1 egg white

– a pinch of salt

– 130g powdered sugar

– food colouring

Matchstick cookies

Put all the ingredients in a food processor and blend well until the cookie dough forms a ball. Put the dough in the fridge for 30 minutes. After that, roll it out on a lightly floured board to a thickness of about 3 mm, then cut out 7 cm long and 1 cm wide sticks.

Line a baking pan with parchment paper and put the cookies on it. Bake at 155° for 16 minutes or until the cookies reach a ligth golden colour. Let them cool down.

Matchstick cookies

In the meanwhile prepare the frosting. Whip the egg white with a pinch of salt until it forms soft peaks. While continuously whipping the whites on hig speed, slowly add  the powdered sugar and the food colouring and continue whipping until stiff peaks form.

Dunk the cookie tips in the coloured frosting.

Let the icing on your cookies dry for at least 2 hours.

Matchstick cookies

Bon appétit,

Anna and Benni!