What better way to make life more exciting in lockdown than creating some great recipes?
We all love a good sweet treat now and again, and even when you are trying to be healthy, all things come in moderation and a treat now and again is worth the effort.
Today we want to share some amazing sweet treat recipes with you that will have to beg for more this weekend. Whether you are seeing family for the first time in months or still holding out a while longer, these recipes will be a showstopper for the table!
Profiterole tower (croquembouche)
Croquembouche is a classic french recipe and it is one that is always a hit with everyone. It is more commonly known as a tower of profiteroles and is easier than you think to create.
These are baked and then covered with a sugar caramel, but you can also use isomalt. Take a look at how isomalt is used in cake decorating.
75g strong white bread flour
300ml double cream
2 tsp vanilla extract
150g Melted dark chocolate
150g caramel or isomalt
- To create the choux pastry for this dish you will first need to heat up the butter in a pan until it melts. Add the flour and allow it to cook out to create a roux.
- Take off the heat and allow it to cool for a few minutes. Add beaten eggs and sugar and beat into a smooth pastry. Add to a piping bag.
- Grease a baking sheet and preheat the oven to 190C.
- Pipe small circles of pastry onto the baking sheet; using a damp finger to press down the peak on top. Bake for 20 minutes until golden brown and risen. Allow cooling.
- Whip your double cream and add vanilla to sweeten. Using a thin nozzle piping bag, pipe into the profiteroles. Drizzle on some chocolate and Chill.
- To create your tower, dip each profiterole in caramel or isomalt and tower on top of each other. You can finish the dish with a drizzle of caramel around the tower.
White chocolate and raspberry cupcakes
Cupcakes are a simple dish but always a pleasure for everyone in the family.
175 g butter
175 g self-raising flour
175 g caster sugar
1 tsp baking powder
3 large eggs
Dash of milk
100g white chocolate chips
50g fresh raspberries
3 tbsp raspberry jam
280g icing sugar
140g butter (additional)
White chocolate shavings
- In a bowl, beat the butter and sugar until it is light and creamy. Add eggs and beat until light and fluffy.
- Add flour and baking powder and fold gently. Add milk chocolate chips and 1 tbsp raspberry jam.
- Preheat an oven to 190C and scoop mixture into cupcake tins. Bake for 15 minutes.
- Mix together your icing sugar and butter until smooth and light. Add the remaining raspberry jam and mix lightly to create a marble effect.
- Add to a piping bag with a nozzle and pipe onto cooled cupcakes. Top with a fresh raspberry and a shaving of white chocolate.