Special Dessert for Holidays Season


This is my pumpkin-orange spicy-flavored XMAS-tree dessert. The idea to make a dessert shaped like an XMAS tree was raised in the 3rd round of “Chefs Battle Winter” competition. As there were no limitations whatsoever defining the ingredients, I first tried to think of the final image of my tree. Simple googling brought up the idea of a tree-over-cupcake/muffin 🙂 As I don’t like butter-made frosting, both for amount of calories and for flat flavor, I decided to use whipped cream instead – it’s much easier to work with, and you can give it almost any twist you like. And to make it even simpler – you don’t really have to make the cone by yourself as I did. Just tale ready-to-use ice-cream cones and fill them either with my pumpkin batter, or your favorite English cake batter, and then bake. The result would do the job as well.

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So, let’s start working. Btw, don’t be afraid of the length of the recepie – I wanted it to be as details as possible. It’s really quite easy to make. Would you believe me if I said that I did the decoration of the tree for the first time in my life? 🙂

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Paris-Brest with Pistachio Cream and Banana Caramel


My first “real” cake. I thought about it all week, had endless debates with my sister regarding combination of flavors, memorized a chapter from a culinary bible on the compatibility of pistachios with other flavors… 🙂 In the end, that’s what I got – Paris-Brest with Pistachio Cream, Banana Caramel and Cardamon/Pistachio Praline.

A little bit of history: this cake is named after a Paris – Brest – Paris long-distance bicycle racing event. Today this is officially the oldest bicycle event that still takes place.

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Below ingredients yield 2 cakes 22-centimeters in diameter each, I took the cake base idea from Maria Selyanina.

Choux Pastry Ring:

100 g water
150 gr. milk
5 g salt
5 g of sugar
100 g butter
150 g flour
5 eggs (230 gr.)
50 gr. chopped pistachios
Regular sugar
Powdered sugar

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