Preheat oven to 350 F. Peel, rinse and grate carrots coarsely. In a large bowl, combine grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil and fresh ginger. In another bowl, whisk together flour, baking powder, soda, salt and cinnamon. Fold flour mixture into the carrot mixture. Place 12 muffin cases in a muffin tray and fill each three-quarters foul with the dough. Bake in preheat oven for 15-18 minutes or until cake tester comes clean. Leave the cakes in the molds for 5 minutes, then turn out onto a wire rack and leave until completely cool. Now you need to make some frosting for yours cupcakes. It is really easy, just beat cream cheese and butter in a large bowl until fluffy. Add powdered sugar, corn syrup, vanilla and cinnamon. Beat until light and fluffy, about 5 minutes. Pipe frosting onto cooled muffins.

In a large bowl whisk the eggs with salt, gradually add milk. Mix flour and sugar, sift in the milk-egg mixture, stir with a wire whisk to blend well. Add the water and melted butter. Cover the bowl with the dough with plastic food wrap, and  refrigerate for 2 hours. Meanwhile, cream the softened butter with orange zest, powdered sugar and 1 tbs orange liqueur. Make 18-20 very thin crepes. Spread a thing layer of orange cream over each crepe, fold into a triangle and arrange them in a fan shape in an ovenproof dish.  Reheat in the oven at 210 F for 10 minutes before serving.  Warm the remaining liquer in a smal sauce pan. Bring the crepes to the table, powder them with confectioners sugar, and pour over the warmer liueur. Set alight and spoon the flaming liqueur over the crepes until the flame die down. Serve immeditely.

Preheat oven to 390 F. To prepare the dough brewing (that's how we call it in Russian) you need to bring water to a boil in a small saucepan. Add the butter and salt, stir until melted. Reduce heat and gradually sieving flour into a saucepan, stirring constantly. The dough should have no lumps. Remove it from heat. Beat the eggs lightly with a fork, add small portions in a dough, mixing well. Cover the baking shit with parchment paper. Put a tablespoon of dough at a distance of approximately 5 cm from each other. Bake 30 minutes in the oven until golden brown. Turn off the oven, but do not open the door for 10 more minutes, so the dough does not fall. Do not open the door during eclairs are baked,  too. Then transfer to a wire rack and let cool 15 minutes. Meanwhile, prepare the cream. Beat mascarpone with a cold cream, sugar and vanilla essence until creamy. Cut the top of the eclairs with a knife. Using a pastry bag, fill the void with a cream, put the fruit and cover with a cut top. For the icing, melt the butter in a saucepan, add cocoa, sugar and milk, so the glaze has become quite liquid. Stir well and remove from heat. Pour the finished eclairs with chocolate icing.

Pour the milk into a small saucepan, add the vanilla pod cut in half. Bring almost to a boil, then leave to cool for 15-20 minutes, so the flavour of the vanilla can infuse into the milk. Then remove the pod. Leave milk to cool. Whisk the egg yolks with sugar. Pour in the warm milk, cook over a low heat.  Add the diced butter. Stirring constantly with whisk, about 10-15 minutes. Custard should thicken until creamy. Strain through a strainer into a bowl and let cool at room temperature. You can keep your curd a couple of days in the refrigerator.