FUDGY BROWNIES

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brownie 2

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who doesn’t like brownie? no one in the entire earth, right? I freaking love brownie in winter or summer, doesn’t matter. but what really matters it’s the chewy and fudgy consistence that you can give to it, because that’s how I like them!

that’s why I’m here today after a long time, to tell you the secret about how to bake a perfect brownie. so basically all you need it’s a good quality dark chocolate (75% at least) and melt it. that’s it fellas..melt the chocolate, don’t use chocolate powder, simple as that. the reason is that that’s gonna make the brownie even more fudgy than the usual.

and second part, the timing, check the consistence (from the minute 30) with a stick because you don’t want a caky brownie this time, you want a fudgy brownie.

let’s bake!

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FUDGY BROWNIE
(makes about 20 medium brownies)

· ingredients ·
250g unsalted butter
250g dark chocolate
350g caster sugar
6 large free range eggs
1 tsp vanilla extract
150g plain flour
¼ tsp salt
200g walnuts

· step by step ·
preheat the oven at 190ºC and prepare a rectangular baking tin lined with baking paper on the bottom.
melt the butter with the chocolate in a medium bowl at bain marie and once it’s done remove from the heat and let that cool.
in a big bowl pour the caster sugar and beat the eggs until looks a bit lighter.
add the vanilla extract, pour the melted chocolate and keep mixing until everything is well combined.
sift the flour and incorporate it to the mixture with the salt and mix it well.
put the walnuts in a plastic bag and smash them up with a rolling pin just a bit.
pour the walnuts in the baking tin and on the top pour all the brownie batter.
bake it for about 40min at 190ºC.
remove from the oven and let it cool for about 1h or 1:30hrs, and then cut them in little squares.

· tips ·
make sure you buy a really good quality chocolate for bests results, such as 75% or even more.
you can mix the walnuts with the brownie batter, but I just like them to be on the bottom.
be very careful with the baking timing, it really depends on your oven, so start to check the consistency of the brownie from the minute 30 so on.
obviously you can serve them with vanilla ice cream or just a simple whipped cream to make them even more bloody delicious!

enjoy!


 

MINI CHOCOLATE PAVLOVAS WITH SALTED CARAMEL SAUCE AND STRAWBERRIES

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mini chocolate pavlovas with salted caramel and strawberries 2

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definitely these little beauties are one of the bests things I’ve made for this blog.

it’s been already so many times that I made pavlovas, but it’s the first time I post about them here, because this is THE recipe to follow.

they’re not just stunning, this french meringue is shinny and crispy on the outside, and on the inside is like a marshmallow texture. think of all this plus the cream on the top with drizzle salted caramel sauce on it and the fresh flavour of strawberries..yes, now it’s the moment to stop thinking about how marvellous would it be and start baking this little stunning pavlovas because it’s so easy!

let’s bake!

mini chocolate pavlovas with salted caramel and strawberries 5

mini chocolate pavlovas with salted caramel and strawberries 3

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mini chocolate pavlovas with salted caramel and strawberries 4

MINI CHOCOLATE PAVLOVAS WITH SALTED CARAMEL SAUCE AND STRAWBERRIES
(makes about 16 small pavlovas)

· ingredients ·
chocolate pavlovas
200g egg whites
400g caster sugar
1Tbsp corn starch
1tsp white vinegar
100g melted milk chocolate

cream
200g whipping cream

salted caramel sauce
200g caster sugar
100g butter
120ml whipping cream
1tsp kosher salt

· step by step ·
chocolate pavlovas
preheat the oven at 100ºC with two resistances, and prepare two baking trays with baking paper.
in a stand mixer place all the egg whites and just 350g of your caster sugar and whisk until you see little bubbles coming up.
now add the corn starch and the white vinegar.
add the lasts 50g of caster sugar in and continue whisking until you have a meringue with stiff peaks.
with a spoon drizzle a bit of melted chocolate on the top of the meringue and gently fold it.
scoop the meringue on the prepared baking trays and with a tea spoon make a little hole on the centre for the cream that you’re going to add later.
put them into the oven at 120ºC for about 40min, or until they don’t stick on the baking paper.
take them out and leave them cool completely before you top them with the cream.

cream
in a stand mixer whisk all the whipping cream until it has a proper consistency.

salted caramel sauce
in a medium pan on a medium heat pour all the caster sugar and stir until it’s all melted with a golden brown colour.
add the butter and mix it.
add the whipping cream and mix it.
add the kosher salt and give a last stir.
leave it to cool completely and pour it on the top of the whipped cream.

· tips ·
for this recipe it’s better if you have a stand mixer.
you’ll have to be specially very careful when you’re making the salted caramel sauce because when you add the ingredients they can easily spit.

enjoy!

CHAI TEA CUPCAKES

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I can’t believe that I still don’t have a cupcake recipe for you here! so here I am to solve this massive problem that we obviously have here.

and since I love black tea, as much as I love desserts, I thought to mix the idea of a tea cupcake inspired on my baking crush Jemma Wilson, because at least for me she’s one of the best ones.

the flavour of the cupcake is super rich, but the cream cheese..it’s another level, like indian roots straight away in your mouth to blow your mind with a really tasty chai black tea. believe me, don’t do butter cream here, for me this is the best option you can get.

let’s bake!

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CHAI TEA CUPCAKES
(makes about 9 cupcakes)

· ingredients ·
chai tea infusion
200 ml whole milk
2 Tbsp chai black tea

chai cupcakes
125 unsalted butter, soft
125g caster sugar
125 plain flour
½ tsp bicarbonate of soda
¼ tsp cinnamon
¼ ground cloves
¼ ground cardamom
2 large free range eggs
1 + ½ Tbsp chai tea infusion

chai cream cheese
50g unsalted butter, soft
80g cream cheese
280g icing sugar
3 Tbsp chai tea infusion

· step by step ·
chai tea infusion
In a medium pot pour the whole milk with the chai clack tea in a medium high heat.
when it’s boiling, take out the pot from the heat and cover it with a lead.
leave it for 5 min and then strain the milk to take off all the tea and leave it to cool down.

chai cupcakes
In a big bowl mix the soft unsalted butter, caster sugar, sifted plain flour, sifted bicarbonate of soda, cinnamon, ground cloves, ground cardamom and the eggs.
when it’s everything well combined add the chai tea infusion and keep mixing for a bit.
spread all the batter into the cupcakes cases.
bake it at 170ºC for about 20 min.
take them out from the oven and let them cool completely, before you put on the cream cheese, on a cooling rack.

chai cream cheese
In a big bowl mix all the soft unsalted butter with the cream cheese until it’s nice and fluffly.
add the sifted icing sugar, in two times, until everything it’s well combined.
pour in the chai tea infusion and give it a good last whisk.
spread the chai cream cheese on the top of the cooled cupcakes.

enjoy!


COOKIE DOUGH WAFFLES

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we already have an incredible liège waffles recipe and a triple chocolate cookies recipe also, but I wanted to mix both ideas in one because it’s never enough, you know what I mean. what a combination isn’t it? let me tell you that the waffle dough it’s fluffy and the surprise when you find the little balls of cookie dough inside it’s like happiness it’s served on the table for breakfast.

here we are in front of a pile of cookie dough waffles..too good to be true? nop, just keep reading the recipe and try them because it’s so easy and quickly to make!

let’s bake!

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COOKIE DOUGH WAFFLES
(makes 8 big waffles)

· ingredients ·
waffles
250g plain flour
55g caster sugar
½ tsp salt
1 Tbsps baking powder
2 large free range eggs
120g unsalted butter, melted and cooled
360ml whole milk
1 tsp vanilla extract

cookie dough
95g plain flour
¼ tsp salt
60g unsalted butter at room temperature
1 tsp vanilla extract
55g caster sugar
55g brown sugar
60ml whole milk
90g chocolate chips

· step by step ·
waffles
in a big bowl stir together the flour, sugar, salt and baking powder, and set aside.
in another big bowl whisk together the eggs, milk, melted butter and vanilla extract.
pour the wet ingredients into the dry, whisk until everything it’s well combined and set aside.

cookie dough
in a big bowl mix the butter, vanilla extract, caster and brown sugar.
add the flour, salt and chocolate chips and mix until everything comes together.
now with two big spoons make little balls of cookie dough and pour them into the waffle batter, give a gentle stir to the mixture and set aside meanwhile your waffle maker gets ready.
when the waffle maker it’s ready grease it with a bit of melted butter (even if it’s non-stick, because you never know with these things..) and cook the waffles.

· tips ·
it’s so important to don’t stir too much the batter when you incorporate the cookie dough little balls, because you want to taste the difference between both doughs, and if you keep stirring they will mix completely.

enjoy!


COURTESAN AU CHOCOLAT

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have you seen The Grand Budapest Hotel by Wes Anderson? if you didn’t make yourself a favor and go right now and watch it, because it’s a really good comedy, and it’s amazing how is it filmed with all those colours. what it’s also amazing are all those courtesans au chocolat that Agatha bake every day early morning.

so what happend was that when I saw the film for the first time I wanted to eat that french pastry straight away, so I baked them, but what I am about to show you it’s better because it’s the ultimate recipe that works perfectly, this dough it’s so airy and it has a perfect texture outside and a beautiful golden colour all over it. the little pastry it’s filled with chocolate custard and covered with a vanilla icing decorated with white chocolate..no words to describe how amazing it’s to eat one of these little ones, it just blow your mind!

and come on, confess that you thought about to bake them also when you saw it for the first time, or at least eat all them..

let’s bake!

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COURTESAN AU CHOCOLAT
(14 units of 3)

· ingredients ·
pastry
235ml water
115g butter
120g plain flour
1 pinch of salt
4 large free range eggs

filling
180ml whole milk
50g pieces of dark chocolate
3 yolks
60g caster sugar
2 Tbsp cocoa powder
1 Tbsp plain flour
3 Tbsp cornstarch

glaze
250g icing sugar
3 Tbsp whole milk
1/4 tsp vanilla extract
food colouring

decoration
60g white chocolate

· step by step ·
pastry
prepare 3 different baking trays with baking paper and preheat the oven at 180ºC.
in a medium saucepan bring the water and butter to a simmer.
add the flour and with a wooden spoon stir constantly and quickly, until the dough it’s formed and the flour it’s cooked for a couple of minutes.
remove from the heat and let it cool for 5 minutes.
add the eggs, one at a time, and the salt. keep stirring until the dough it’s shiny.
spoon the dough into a piping bag and cut off just the tip of the bag.
pipe onto the prepared baking trays the dough forming puffs. first the big ones, in another baking tray the medium ones and in the third baking tray the small ones.
press down a little bit all the peaks, because later we want to make little towers of puffs and we can’t do it with peaks.
put them in the oven for 30min the big puffs, 25min the medium puffs and 20min the small ones at 180ºC until they look golden.
leave them to cool for few minutes and make a hole with a small knife on the bottom of the puffs to fill them later with the chocolate custard.

filling
in a medium saucepan heat the milk with the pieces of dark chocolate until it’s melt.
in a big bowl whisk the egg yolks, flour, cocoa powder and cornstarch.
add to this mixture the half of the hot chocolate milk little at a time.
now pour this chocolate mixture back to the saucepan with the rest of the chocolate milk over low heat, until the mixture thickens, whisking quickly until there’s no lumps.
remove from the heat and let it cool for 15min.
spoon this custard into a piping bag and cut off the tip of the bag.
gently fill all the puffs with a good quantity of custard.

glaze
in a big bowl sift all the icing sugar and pour in the whole milk and vanilla extract, stir until everything it’s combined.
separate the glaze in 3 different small deep bowls and add the food colouring.
you can decorate them with the help of a little spoon or deeping the filled puffs into the glaze.

decoration
in a small saucepan melt the white chocolate in a bain marie and pour it in a pipping bag with a 1 or 2mm nozzle, to be precise decorating on the top of the glaze.
montage
pipe a little bit of that custard chocolate between the puffs to attach them.

· tips ·
it’s good to eat them the same day you make them.
also it’s very important to press down the peaks of the puffs before you bake them.
you can decorate them as you please, but I wanted to make it in the almost classical way that it’s shown in the film.

enjoy!


BERLINERS WITH NUTELLA CREAM

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great adventure that I had with these little babes, just saying that I made the double of this recipe and the next morning they all gone as they came..

the dough it’s amazing, I like how airy it was at the end of the process because of the two fermentations, and when you fried them and are finished with the filling it’s a surprise of textures and flavours because of the cream cheese and also the little amount of digestives makes the difference.

so in case you’re craving this little nutella bombs I wanted to share with you this recipe to save your day.

let’s bake!

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BERLINERS WITH NUTELLA CREAM
(makes about 16 medium berliners)

· ingredients ·
dough
50ml water 45ºC
15g fresh yeast
150ml milk 37ºC
2 egg yolks at room temperature
40g butter at room temperature
2 Tbsp caster sugar
¼ tsp salt
320g plain flour
500ml sunflower oil

filling
200g cream cheese
250g nutella

topping
5 digestives
100g icing sugar
1 tsp cinnamon
¼ tsp salt

· step by step ·
dough
in a big bowl mix the water with the yeast and leave it for 5min. and stir until it’s well combined.
melt the butter and add the yeast mixture, milk, egg yolks and sugar.
add the salt and the sifted flour and knead it until it’s non-stick.
pour the dough in a bowl with a little bit of oil, cover it with cling film and leave it rest for 1 + ½ hours. it will rise the double.
prepare your worktop with a good quantity of flour and spread the dough with 1 to 1’5cm high.
with a 5 to 7cm cutter make all the circles.
place the circles in a tray with baking paper and leave them rest for 45min. they will rise the double.
pour the oil in a big deep pan and heat it at 180ºC.
fry each berliner both sides until they are golden brown.
place them in a tray prepared with napkins to absorbed the oil of the fried berliners, and leave them cool 5min before you fill them and sprinkle on the top the icing sugar mixture.

filling
mix the cream cheese with the Nutella and place it in a big piping bag with a 5mm nozzle.

topping
in a food processor pour the digestives and process until are little crumbs.
mix them with the icing sugar, cinnamon and salt.

· tips ·
to control the quantity of the filling that you’re giving to each berliner it’s kind of difficult at the beginning, you can eat the first one to see the inside or also with the weight you’ll know when it’s full. but be very careful because if you get too exited filling them they can explode!

enjoy!

CHOCOLATE CHIP COOKIE CREAM PIE

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chocolate chip cream pie 4

a giant cookie appears again on the blog, this time it’s a Jemma Wilson recipe that I wanted to share with you because you need this in your life, and you know it since you saw the picture, so don’t lie to yourself and bake this bloody delicious pie!

usual ingredients that you can have at your house plus an easy peasy recipe..result? an incredible chocolate chip giant cookie topped with mini cookies, do I need to convince more? a little bit crunchy outside and chewy inside, the perfection of the easy cookies is just right here for you!

let’s bake!

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CHOCOLATE CHIP COOKIE CREAM PIE
(makes about 12 servings approx.)

· ingredients ·
cookies
230g unsalted butter
100g caster sugar
220g light soft brown sugar
1 large free range egg
2 tsp vanilla extract
350g plain flour
1 tsp baking soda
1/2 tsp salt
150g chopped milk chocolate

cream
400ml whipped cream
2 Tbsp caster sugar

decoration
grated milk chocolate

· step by step ·
cookies
preheat the oven at 170ºC and butter a 25cm approx. mould and a baking tray with some baking paper.
in a large bowl beat the butter with the caster and brown sugar together.
add the egg and vanilla extract until it’s all well combined.
pour in the plain flour, baking soda, salt and whisk everything.
add the chopped milk chocolate until it’s well distributed.
spread almost all the cookie dough into the prepared mould.
with the rest of the cookie dough make little balls and place them into the prepared baking tray.
bake the big cookie for about 20 to 23min, and the little cookies for about 10 to 13min, both at 170ºC.

cream
put the whipped cream and the caster sugar in a big bowl and whisk it until is a bit stiff and spread on the top of the big cookie.

decoration
distribute the mini cookies on the top of the cake.
sprinkle some grated milk chocolate on the top.

· tips ·
you can always change the kind of chocolate you’re adding, just make sure it’s a good quality one.
you have to eat this pie the same day you bake it, because the cream gives lots of humidity to the cookie, but even though the second day it’s still bloody delicious at least for me!

enjoy!