Eclairs

I have a thing for eclairs – I know I have a thing for many things – but hey, I can’t help it. When we where in France on holiday, I made it my mission to have eclairs more then once. 

So when I the week after returning from holiday, hosted my birthday for the family, I decided to make a dessert tapas where mini eclairs where a part of it. If you want to make them as mini eclairs, you should just pipe the length of the bars 6 cm. 

Eclairs

Course Dessert
Cuisine French
Keyword cake, Choux pastry, cream, Eclair
Prep time 1 hour
Cooking time 30 minutes
Total time 1 hour 30 minutes
Servings 12 people

Ingredients

Choux pastry

  • 100 gram Flour
  • a pinch salt
  • 1,5 dl water
  • 75 gram butter
  • 3 large eggs lightly beaten

Chantilly cream

  • 50 gram powdered sugar
  • 1 tsp vanila extract
  • 400 ml whipped cream measured after whipped

Icing

  • 200 gram powdered sugar
  • 25 gram cacao powder
  • 1-2 tbsp boiling water

Instructions

Choux pastry

  1. Preheat the oven to 220 ℃

  2. Sift the flour and salt in a bowl.

  3. Place water and butter in a saucepan, the butter should melt completely at medium to high heat and bring to a boil.

  4. Take the saucepan of the heat and beat in the flour in with a wooden spoon. 

  5. When mixed well, place back on medium heat and stir for a minute or so and remove from the heat again.

  6. Leave to rest for a minute and then add the eggs one at a time – stir well after each egg. The dough should not be to wet or to stiff.

  7. Place the dough in a piping bag. Pipe the dough on to a baking sheet lined with baking paper in bars of either 6 or 10 cm. 

  8. Bake for 10 minutes and the lower the temperatur to 200 ℃ and bake for a further 15-20minutes until golden, crips and raised.

  9. Remove from the oven and make a small hole either in the bottom or end with a small knife or spear. Place back in the oven for 5 minutes.

  10. Leave the cakes to cool completely before filling with the Chantilly creme.

Chantilly Cream

  1. Whisk the creme and measure out 400 ml. 

  2. Fold the powdered sugar and vanilla into the whipped cream 

  3. Place the cream in a piping bag and pipe the cream into the cake through the hole made earlier. 

Icing

  1. Mix powdered sugar, cacao and water until it has a consistency where it’s spreadable without overflowing. 

  2. Spread the icing onto the cakes. 

  3. Store the eclairs in the fridge.

London mule

London mule is a very refreshing drink with a bit a tangines to it. This recipe has as bit of a twist to it, as the gin has been infused with earl grey – doesn’t get more british then that.

London mule

Course Drinks
Keyword cocktails
Prep time 10 minutes
Cooking time 10 hours 40 minutes
Total time 10 hours 50 minutes
Servings 1 person

Ingredients

  • 6 cl earl grey infused gin
  • 12 cl ginger beer
  • 1 cl lime juice freshly squeezed
  • ice

Earl grey infused gin

  • 2 bags earl grey tea
  • 250 ml gin London dry

Instructions

Earl grey infused gin

  1. Place the 2 tea bags in a jar

  2. Pour over the gin and close the lid

  3. Leave in the fridge for a min. of 8 hours

  4. Remove the tea bags and the gin is ready for use

London Mule:

  1. Fill a glass with ice - I like to use a large red wine glass

  2. Add the gin, ginger beer and lime juice

  3. Give it a stir

  4. Enjoy

 

This recipe was originally posted on my danish blog frumillascupcakes.com

Homemade granola bars

We consume a lot of granola/müsli bars at our house, our mostly it’s the kids who eat them. Most often they are store bought, but sometimes I like to make them myself, so I know whats in them. They are no way near healthy because of the condensed milk, but there is no other added sugar or fat, only good healthy thing, if you don’t count the chocolate, which you can leave out.

Homemade granola bars

Course Snack
Keyword granola
Prep time 10 minutes
Cooking time 45 minutes
Total time 55 minutes

Ingredients

  • 200 gram oatmeal
  • 75 gram desiccated coconut
  • 40 gram sunflower seeds
  • 40 gram pumpkin seeds
  • 25 gram linseed
  • 25 gram sesame seeds
  • 50 gram almonds chopped
  • 50 gram walnuts or hazelnuts chopped
  • 100 gram chocolate chopped
  • 2 tsp vanilla powder
  • 1 can condensed milk 400 gram

Instructions

  1. Mix all the ingredients together in a bowl

  2. Pour the mixture unto a baking sheet lined with baking paper

  3. Push it flat using your hands, make sure that the edges are nice and even

  4. It will cover about 2/3 of the sheet (30 x 30 cm)

  5. Bake at 125 ℃ for about 45 minutes until golden brown. Be carefull that it doesn't get to dark

  6. Cut into pieces while it's still warm 

  7. Leave to cool and store in an airtight container

Notes

The chocolate can be replaced with raisins or dried cranberries for a healthier option. The walnuts, hazelnuts or almonds can be replaced by the nuts of your choice. 

Cookies with white chocolate and macadamia nuts

I have a thing for cookies, which will be come clear as times go by. I just loved them and they often are so easy to make. The perfect cookies for me, are the ones that are crips on the outside and chewy on the inside.

This version with white chocolate and macadamia nuts are very decadent, as macadamia nuts tends to by very costly.

White chocolate and macadamia nuts cookies

Course Cookies
Keyword macadamia nuts, white chocolate
Prep time 10 minutes
Cooking time 15 minutes
Total time 25 minutes

Ingredients

  • 215 gram flour
  • 1 tsp baking powder
  • 115 gram butter - soft
  • 125 gram muscovado sugar - light
  • 50 gram sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 100 gram white chocolate chips or chopped chocolate
  • 65 gram macadamia nuts the larger nuts should be halved

Instructions

  1. Mix flour, baking powder, butter, sugar, vanilla and egg either by hand or in a free standing mixer until the dough come together

  2. Add the chocolate and nuts

  3. Place the dough in small limps on a baking sheet with parchment paper using either 2 spoons or an ice cream scoop

  4. Bake at 190 ℃ for 10-12 minutes until the start becoming golden around the edge

  5. Leave to cool for a minute or two on the baking sheet before transferring to a cooling rack

  6. Keep in a air tight container 

Irish Sodabread

 

Irish soda bread is such an easy bread to bake, not very many ingredients and it takes no time, as there is no time spend kneading the dough or waiting for it to rise. It is best eaten the same day, however, leftover is nice toasted with butter and jam.

Irish Sodabread

Course Bread
Prep time 5 minutes
Cooking time 45 minutes
Total time 50 minutes
Servings 6

Ingredients

  • 450 g flour
  • 1 tsp sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 350-425 ml buttermilk

Instructions

  1. Combin the dry ingredients in a bowl

  2. Start by adding 350 ml of the buttermilk

  3. Mix together with your hand shaped like a claw. The dough should not be kneaded

  4. When the dough starts to come together, add more milk if it is to dry, pour the dough out on the table sprinkled with a bit of flour

  5. Sharp the dough into a ball and flatten it a bit, so it's about 2 inch tall

  6. Place on a baking sheet and scratch an x on the top with a knife

  7. Bake for 15 min a 230 ℃ and the lower the heat to 200 ℃ (180 ℃ convection oven) and bake for a further 25-30 minutes. 

  8. Place on cooling rack to cool a bit

  9. Enjoy when it's still warm with butter and jam 

Raspberry mojito

This raspberry mojito is perfect on a hot summer evening

Raspberry mojito

Servings 2 Drinks

Ingredients

  • 8 Mint leaves
  • 12 Raspberries
  • 2 tsp Sugar
  • 6-8 cl Rum (White)
  • 3-4 cl Lime juice (Freshly squashed)
  • Club soda or sparkling water

Instructions

  1. Place raspberries, mint and sugar in a cocktail shaker

  2. Muddel the ingrediens together

  3. Add rum, lime juice and ice cubes

  4. Place lid on shaker, and give it a good shake

  5. Strain into glass with ice cubes

  6. Add some raspberries and mint leaves as garnish

.

 

Moist bananabread with triple chocolate

This triple chocolate banana bread is just sooooo good, if you are in to chocolate like me and you like bananas – apparently not everyone does. Give it a try.

Bananbread with triple chocolate

Course Cake
Keyword banan, chocolate
Prep time 20 minutes
Cooking time 50 minutes
Total time 1 hour 10 minutes
Servings 8

Ingredients

  • 4 eggs
  • 250 gram sugar 1 cup
  • 1 tsp vanilla sugar
  • 125 gram flour 1 cup
  • 25 gram cacao powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 150 gram butter - melted 1 1/4 stick
  • 3 banans - mashed
  • 150 gram white chocolate - cropped 1 cup

Icing

  • 100 gram chocolate
  • 25 gram butter

Instructions

  1. Whisk eggs, sugar and vanilla powder together until fluffy

  2. Combine flour, cacao powder, baking powder and salt. Sift the mixture into the eggs and fold together making sure not to beat the air out of the eggs

  3. Fold in the melted butter and the mashed banans and stir in the cropped chocolate. 

  4. Pour the batter into a buttede bread pan

  5. Bake for 40-50 minutes at 180 ℃

  6. Leave the cake to cool

  7. Melt the chocolate and butter and spread over the cooled cake. 

Chocolate and pecan cookies

I have a thing for chocolate chips cookies – to eat and to make, because it’s just so easy, and takes no time. Within half a hour you can have freshly homemade cookies – what not to like. As a bit of a twist, I have added pecan nuts to this recipe – I like nuts in my cookies – my children don’t. They just want them plain with chocolate, preferable milk chocolate.

Chocolate and pecan cookies

Course Cookies
Keyword chocolate, Pecan
Prep time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
Servings 16

Ingredients

  • 215 gram flour
  • 1 tsp baking powder
  • 115 gram butter soft
  • 125 gram light muscovado sugar
  • 50 gramm sugar
  • 1/2 tsp vanilla extract
  • 150 gram chocolate - chopped Half Valrhona Dulcey 32% and half Blanc Ivoire 35 %
  • 100 gram pecan nuts

Instructions

  1. Combined all the ingredients either with a spoon or a freestanding mixer. I normally use my mixer as it takes no time and it's so easy

  2. Spoon out the batter and place on a baking sheet. I use an ice cream scoop to make sure that they are the same size. Remember to space them apart, as the batter will melt and spread out.

  3. Bake for 10-15 minutes af 180 ℃ until the start to get light brown on the edges. The should still be a bit soft in the middel. 

  4. Place on a cooling rack to cool


  5. Enjoy with a cold glass of milk or a nice cup of coffee

Holiday vibes

We are in Paris on holiday at the moment, and have enjoyed delicious and sweet macarons which is on my summer holiday bucket list together with croissants, pain au chocolate and éclairs.

I look forward to working my way through my bucket list.

I apologizes for any mistakes, but auto-correct is a bitch, when you phone is set to Danish and you are writing in English, and I don’t always notice that a word has been changed.

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