Thursday, October 23, 2014

Hazelnut Praline Rolls

Hazelnut Praline paste never disappoints me, it did it again.

The other day I made these scrumptious rolls with my remaining hazelnut praline paste.


- Rich dough -
Starter (I used lemon starter this time) 130g
Very strong flour 250g
Butter 40g
Sugar 30g
Egg 2 + Milk =155g
Oil 1tsp

Hazelnut praline paste (see the recipe here)

If you're interested in more detailed recipe for this bread, please sign up to my mailing list. ;D

They were like cinnamon rolls but with even richer, nuttier, and deeper taste. 
This brioche type rich sourdough takes more time to prove. But, that long proving time and patience definitely pay off when you bite into the nice soft roll.

Praline paste going through the bread with perfection...

Is it a bread or cake...? Whatever they are, they are awesome... :D

Wednesday, October 22, 2014

Purple Sweet Potato & Chestnut Sourdough Bread

This is a variation of my Purple Sweet Potato Sourdough Bread.

I wanted to make something Autumny so I added sweet chestnut paste in this pretty pink rolls.

At the final shaping I put the chestnut paste in the middle of the dough and kind of shaped the bread around it so that the paste was sealed in... But then, I scored the top... to let the paste out...?, hum..., I sometimes (or often) don't know what I'm doing...

Anyway, the caramelised bits of chestnut paste on the top and some on the sides were the nicest bits!
We discovered cheesy toasts with this bread work too. The sweet paste and the saltiness from cheese went very well. (They were too good that I ate them all before I had a chance to take picture...)

You can of course make this bread with your usual white bread too.

Here is the recipe for Chestnut Paste. :D 

Friday, October 17, 2014

Choux with Hazelnut Praline Cream

Attetiooooooon, everyone!!
This is one of the best cakes I've ever had, and by far the best cream puffs I've ever tasted in my life!
...Ok..., sorry about my over excitement and praising myself this much, but seriously, you've got to try this Hazelnut Praline Cream!

Andy kept telling me how great the cream puff he had the other day was. He told me that some sort of hazelnut butter cream thing was in a big choux pastry... Hummm, sounds yummy...

So, I decided to recreate this amazing sounding dessert.

First I made the hazelnut praline paste. It's very simple.


Hazelnut (roasted and shelled) 200g
Sugar 200g
Salt pinch

1. Heat up sugar on a low-medium heat until it's golden.
2. Take the pan off the heat, add hazelnuts to coat them well with the sugar.
3. Pour 2 onto a baking sheet and leave to cool down.
4. Blitz the sugar coated nuts in a food processor until it's smooth.

I mixed this hazelnut praline paste with my favourite double cream (custard and whipped fresh cream). I filled the choux pastry with the hazelnut cream until the cream was oozing out. ;D

Looooook at that!
The light choux pastry is a perfect match to this sweet rich cream.

One thing was I made only three of them and that was NOT enough!

Wednesday, October 8, 2014

Cakes for Tinny's house warming

Last weekend Tinny invited us to his house warming party. And as you expect... I brought some cakes!

Fudge-like chocolate & raspberry cake and Strawberry shortcake.

I guess I didn't need two cakes. But because I was little too excited to visit his new house and meet his girlfriend and the bump for the first time, I made two... (ok, I'm very indecisive too.)

Thanks again, Tinny and Alina, for inviting us. I looooooove your flat and can't wait to see your little man! Oh, and I hope you didn't mind having a few extra slices of the cake for dinner...! ;D

Wednesday, October 1, 2014

Happy 70th Birthday!!

Happy 70th Birthday!!!

Last Saturday was a big day for us... It was my dad-in-law's 70th birthday and we planned a surprise party for him. With three weeks of careful planning (or maybe it was a bit suspicious...), the party was a great success. :)

We managed to contact his cousins and friends, and invited them to come and celebrate his 70th birthday. We did this all in secret....

In the end about 50 people gathered together for his big day. So..., when he came home and saw all those people in the garden singing '♪Happy Birthday♪', it must have been a total surprise to him.

Pete, I'm sorry that we lied to you, and I promise there will be no more surprise party... ;D

The barrel cake was rum soaked fruits cake. The middle tree stump was lemon, and the bottom grass was chocolate. 

This surprise party was one of the biggest events ever at the World of Sweets kitchen too. 

Not only did we make the birthday cake, we also catered most of the food ourselves including the breads for sandwiches. (Yes, of course, 100% my sourdough breads!)
It was such a great day. I hope everyone enjoyed it as much as I did!

Once again, Happy Birthday to Pete!

Wednesday, September 3, 2014

Homemade Granola

Homemade granola has been on my baking list for a while, and I finally got around to make one!
*Oats 4
*Coconut flake 1
*Almond., Walnut, Pistachio 1
*Mixed spice 1/2 tsp
*Salt Pinch
*Dried fruits (Rum soaked preferable...) 1

Peanut oil 1/5
Honey 1/4

1. Preheat the oven to 180ºc. Combine all the * ingredients on a baking tray.
2. Mix hone with oil.
3. Pour 2 into 1.
4. Bake in the preheated oven for 20 minutes.
5. Turn the oven temperature down to 150ºc and bake for 40 minutes. Cool down in the oven.

**I used a cup that is approximately 200ml for this recipe.

This is it..., I'm not buying granola anymore... This homemade granola is the best granola I've ever had! It's so easy to make, and you can try lots of different variations by using different nuts, fruits, or spices. 
Nice sweet crunches from the coconuts and honey.

I warn you.., it's highly addictive!
I'll be impressed if you can stop yourself with one bowl...

Friday, August 29, 2014

Mini rich sourdough rolls

I'm testing out some recipes for rich bread rolls that are perfect for mini sliders. What I'm looking for is a bit like brioche, quite rich and slightly sweet so that the savoury taste of fillings really stands out.

This time I tried using cream and egg in order to achieve my perfect buns.

Strong flour 250g
Starter 125g
Egg + Cream = 165g
Light brown sugar 1 tsp
Salt 4g
Oil 1 tsp

If you're interested in more detailed recipe for this bread, please sign up to my mailing list. ;D

Although I didn't put any butter, because of the cream it had nice buttery taste (I guess the cream became like butter while mixing...?).

Double fried egg sandwich...
The roll worked well as a supporting actor. The runny egg soaked into the bun nicely and it had just the right amount of sweetness and buttery richness.

I'm thinking about modifying the recipe slightly to make the rolls little softer but I must say I'm pretty happy with this attempt!