I wanted to post this recipe before Christmas, but had some other nice dishes that I really wanted to share with you guys and just completely forgot about this amazing almond cookies. But I will fix my mistake.

I’ve baked a dozens of those for my friends, packed them in a cute small boxes and gave as a little New Year presents. Everybody loved them sooo much! With this recipe the holiday cookie season is officially over for me, I have a whole year to come up with new, even better cookie ideas!

Almond Thumbprint Cookies

By voloshyna, January 16, 2014

• Total Time: 60 minutes
• Prep Time: 40 minutes
• Cook time: 20 minutes

Ingredients:

• For the dough: -
• unsalted butter - 2 sticks, room temperature
• confectioners sugar - 3/4 cup
• egg yolks - 2
• almond extract - 1 teaspoon
• all-purpose flour - 1 3/4 cup
• almond meal - 1/2 cup
• kosher salt - 1/2 teaspoon
• For decoration: -
• skinless almonds - 1/2 cup, optional
• jam - 1/4 cup, optional

Instructions:

Using a stand or hand mixer, cream the butter and confectioners sugar until light and fluffy, 4-5 minutes. Scrape down the bowl with a spatula. Beat in the yolks and almond extract, until smooth. In a medium bowl mix all-purpose flour, almond meal and salt, combine with the butter mixture, mix well. Form the dough into a disk, wrap in a plastic and transfer into refrigerator for 1 hour. Preheat oven to 350 F. Lay cookie sheet with a parchment paper. Form 1 tablespoon of dough into a small balls; place on a cookie sheet. Chill 10-15 minutes. Press in the skinless almonds into the center of the cookies, or use your thumb to create an imprint, you could fill them with your favorite jam later. Bake the cookies at 350 F for 17-20 minutes. Cool cookies on racks, dust with a confectioners sugar (optional), then fill with jam.

All my friends are just crazy about this Peanut Butter Pie. I’ve made it on Thanksgiving and it instantly became my most popular dessert. I found the recipe in the Food Network Magazine, changed a few ingredients and made this decadent pie. I will keep searching for a good dessert ideas, so you could treat your friends and family during the winter holidays!

It looks and taste just amazing, but it’s still pretty easy to make. This pure creamy delight will be a great dessert for a Christmas eve dinner.

Creamy Peanut Butter-Chocolate Pie with Toasted Meringue

By voloshyna, December 12, 2013

Ingredients:

• For the Crust: -
• unsalted butter - 5 tablespoons
• whole graham crackers - 10-11, roughly broken
• peanuts - 1/4 cup
• semisweet chocolate chips -
• For the Filling: -
• peanut butter - 1 cup, room temperature
• mascarpone - 8 ounces
• milk - 1/3 cup
• vanilla extract - 1 teaspoon
• confectioners sugar - 3/4 cup
• cold heavy cream - 1/4 cup
• For the Meringue: -
• large egg whites - 3
• sugar - 3/4 cup
• salt - 1/4 teaspoon

Instructions:

First you need to make the crust. Preheat the oven to 350 F. Butter a 10 inch pie platter. In a food processor pulse the crackers and peanuts until finely combine. Press the crumb mixture into the bottom and the side of the pie dish. Bake for about 10-12 minutes. Then cool on a rack. Meanwhile, using a microwave, melt the chocolate until smooth and uniform. Spread evenly in the pie crust; set aside until the chocolate sets, 10-15 minutes. For the filling, beat the peanut butter, mascarpone, vanilla extract and milk with a mixer, until smooth. Add the confectioners sugar and mix until incorporate. In a medium bowl beat the heavy cream until soft peaks. Gently fold half of the whipped cream into the peanut mixture until combine, then follow the rest. Spoon into the prepared dust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. And the last step is making the meringue. Fill a medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring to a simmer. In a medium metal bowl combine egg whites, sugar, and salt. Place the bowl over a pot of simmering water to form a double boiler. Whisk constantly until sugar is dissolved, about 3-4 minutes. Whisk the eggs with an electric mixer, until the meringue is thick and glossy, about 8-10 minutes. Using a piping bag pipe the meringue on top of the pie. Lightly toast with the torch.

One thing I need to say about this recipe is that this is the best cake I’ve ever made! It’s extra chocolate, gluten-free and light as an air. Although the cake came out pretty different from the original recipe, and I have no clue how could that happened, I just love it!

I’ve baked this Chocolate Cake as a present for my friend’s Birthday and I can’t describe how much she liked it. You don’t even imagine how many compliments about my cake I had that night. They warmed my heart! Thank you  Helene Dujardin for the great recipe and continuous inspiration!

Chocolate Cake with Soft Meringue and Pecans

By voloshyna, November 8, 2013

• Total Time: 01h 20min
• Prep Time: 40 minutes
• Cook time: 40 minutes

Ingredients:

• For the cake: -
• unsalted butter - 10 tablespoons, plus more for pan (room temperature)
• light-brown sugar - 3/4 cup, firmly packed
• large whole eggs - 6, separated
• best quality bittersweet chocolate - 12 ounces, melted and cooled
• vanilla extract - 1 teaspoon
• salt - 1/4 teaspoon
• For the meringue: -
• egg whites - 4
• sugar - 3/4 cup
• chopped pecans - 1/3 cup

Instructions:

Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Whip the soft butter and brown sugar until pale and smooth at medium speed, about 3 minutes. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, vanilla extract, and salt. Beat until combined. In a medium bowl beat the 6 egg whites on high speed until soft peaks form, about 2 minutes. Very gently fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes. Meanwhile prepare the merengue. Beat remaining 4 egg whites on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Remove cake from oven. Using a spatula spread meringue mixture on top of cake, sprinkle with chopped pecans. Bake until meringue is lightly browned for 10 minutes. Then lower the temperature to 300 F and bake 10 more minutes. Meringue should become golden, but still soft, airy and weightless. Transfer the pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of the pan. Let cool, about 30 minutes, before slicing and serving

Here is one more recipe for Chinet Baking Series! Perfect recipe to celebrate National Dessert Day, October 11.

I hope you guys will like it, because I literally can’t stop eating this brownies.

Delicious brownies with pecans and homemade caramel sauce

By voloshyna, October 4, 2013

• Total Time: 50 minutes
• Prep Time: 25 minutes
• Cook time: 25-30 minutes

Ingredients:

• For the batter: -
• all-purpose flour - 1/2 cup
• unsweetened cocoa powder - 1/2 cup
• light brown sugar - 1 cup
• baking powder - 1 teaspoon
• salt - 1/4 teaspoon
• eggs - 2, lightly beaten
• water - 1/3 cup
• unsalted butter - 5 tablespoons
• dark chocolate chips - 1/3 cup
• vanilla extract - 1 teaspoon
• chopped pecans - 3/4 cup
• For caramel sauce: -
• light brown sugar - 1 cup
• water - 1/4 cup
• light corn syrup - 1 teaspoon
• warm heavy cream - 1/2 cup
• unsalted butter - 2 tablespoons
• vanilla extract - 1 teaspoon
• salt - 1/2 teaspoon

Instructions:

Preheat oven to 350 degrees F. Coat an 8 inch square pan with a cooking spray. For this recipe I used Chinet 8x8 Square Pan. In a medium bowl combine sifted flour, cocoa powder, sugar, salt and baking powder. Add lightly beaten eggs and water, mix until smooth. In a small sauce pan melt the butter, add chocolate chips and vanilla extract. Stir constantly just until chocolate is melted. Pour chocolate mixture into the batter, add chopped pecans and mix well. Scrape batter into prepared pan. Bake in preheated oven for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Do not overcook. Cool in pan on a wire rack. To make the syrup, in a heavy saucepan, stir together the sugar, light corn syrup, and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Lower the heat to medium-low and let the syrup cook undisturbed fro 15-20 minutes. Until it becomes dark amber. Then remove from the heat, add heavy cream and salt. Stir with a wooden spoon until smooth. Return to the heat and add butter, stir. Bring to a boil one more time and immediately remover from the heat. Let to cool for a few minutes and add the vanilla extract. Serve warm brownies drizzled with a cooled caramel syrup.

That’s what I call The Perfect Autumn Dinner. This recipe I’ve created special for the Chinet Baking Series, using Chinet Bakeware® Small Oval Pan 7.25 x 9.25 x 2 . I love this dish because it’s creamy, crunchy and very easy to customize. There are also no strict list of ingredients, you can use any mushrooms you like, add pancetta, vegetables or herbs to your taste. Don’t limit yourself and be creative.

By the way, I need to test three more Chinet Bakeware Pans, so expect three more delicious and simple recipes from me!

Mac & Cheese with mushrooms and truffle butter

By voloshyna, September 10, 2013

• Total Time: 60 minutes
• Prep Time: 10 minutes
• Cook time: 50 minutes

Ingredients:

• mix of mushrooms - 12 oz (any mushrooms you like), roughly chopped
• medium shallot - 1, finely chopped
• butter - 2 tablespoons
• salt - to taste
• freshly ground black pepper - to taste
• For the topping: -
• bread crumbs, lightly toasted - 1 1/2 cups, I used the whole wheat crumbs
• dry garlic - 1 teaspoon
• chili powder - 1teaspoon
• grated Parmigiano-Reggiano - 2 tablespoons
• unsalted butter - 1 tablespoon + 2 teaspoons, melted
• truffle butter - 1-2 teaspoons, melted
• For the cheese sauce: -
• unsalted butter - 3 tablespoons
• all-purpose flour - 3 tablespoons
• whole milk - 2 cups
• mascarpone - 1/4 cup
• gouda, finally grated - 3 cups
• salt - to taste
• To cook the pasta: -
• elbows - 3/4 lb
• water -
• salt - to taste

Instructions:

In a large skillet, saute mushrooms and onion in butter until tender about 7-9 minutes. Season to taste with salt and pepper, cook 1 minute longer and set aside. For the topping, put the breadcrumbs into a medium bowl, mix with dry garlic, chili powder and grated Parmegiano. Drizzle with melted butter and toss well to combine. Set aside. Preheat oven to 350 F. Bring large pot of salted water to a boil and cook the pasta until al dente (according to package direction). Meanwhile make the cheese sauce. Melt the butter in a heavy-duty saucepan. Whisk in the flour and continue to whisk over medium-low heat, until the the butter and flour become golden-brown. Slowly add the milk, while whisking constantly. Whisk until the sauce is smooth and has consistency of heavy cream, about 5-6 min. Bring to a simmer and lower the heat. Cook for another 8-10 minutes, whisking occasionally. Gently whisk in the cheese, season to taste with salt. Add the sauce and sautéed mushrooms to the drained pasta and gently stir to combine. Transfer the pasta mixture to a baking dish and evenly scatter the breadcrumbs topping. Bake at 350 F about 15 minutes. Serve immediately.

Forget about carrot cake, beet cake kicks ass! You won’t taste the beet, but it makes this cake extra moist and soft. Serve this dessert just a bit warm with a drop of freshly whipped cream.

Chocolate beet cake with whipped cream

By voloshyna, May 7, 2013

• Total Time: 55 minutes
• Prep Time: 15-20 minutes
• Cook time: 40 minutes

Ingredients:

• medium beets - 2, about 2/3 lb
• dark chocolate chips - 1 1/2 cup
• espresso - 4 tbsp
• unsweetened cocoa powder - 3 tbsp
• unbleached all-purpose flour - 1 cup
• sugar - 1 cup, you can use less or more depends on your taste
• large eggs - 4, separate whites and yolks
• unsalted butter - 6 oz
• heavy whipping cream - 1/2 cup
• confectioners sugar - 1 tbsp
• poppy seeds - 1/2 tbsp

Instructions:

Bring a full pot of water to a boil and add the beets. Boil for about 25 – 30 minutes until beets are soft when poked with a fork. Let to cool and peel. Puree beets in a food processor until smooth. Preheat oven to 350 degrees. Melt the chocolate chips, using a double boiler or microwave. Add very hot espresso, mix with a wooden spoon or spatula. Add cubed butter and stir until smooth. Whisk together flour, sugar and cocoa powder. Whisk yolks and ad them to a chocolate mixture, mix well. Then add beet puree and flour mixture, mix one more time. Beat whites until soft peaks. Gently mix whites with a batter, stirring with a spatula just until combined. Coat a 9-inch springform pan with cooking spray. Pour the batter into the pan. Transfer into the oven, reduce heat to 325 F. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in pan on a wire rack for 15 minutes. Whip cold heavy cream with a confectioners sugar and poppy seeds. Serve warm cake with a tablespoon of whipped cream.

Today I decided to give a new life to an old recipe. Found this banana loaf recipe a couple years ago and since then it’s my favorite. When I cooked it for the first time, I didn’t know how handle my new DSL camera, so I made the awful pictures. Now I have a decent photography skills and I can show you this banana bread in all its glory!  I got a hundreds compliments for this cake, especially when I served it with a warm caramel syrup and a small hill of whipped cream. Cook it at home and you will not regret!

Amazing banana loaf

By voloshyna, April 17, 2013

• Total Time: 60 minutes
• Prep Time: 15 minutes
• Cook time: 45-60 minutes

Ingredients:

• bananas - 2
• unsalted butter - 1 stick, room temperature
• superfine sugar - 1 cup
• ground walnuts - 1 3/4 oz
• eggs - 2 lightly beaten
• all purpose flour - 1 1/2 cups, sifted
• salt - 1 tsp
• baking soda - 1 tsp
• baking powder - 1 tsp
• sour cream - 1/2 cup

Instructions:

Preheat the oven to 350 F. Puree one banana. In a medium bowl cream the butter and sugar together until light and fluffy. Add the ground walnuts and eggs. Sift the flour, salt, baking powder and baking soda into the banana mixture and mix together well. Add the sour cream and banana puree, mix one more time. Spray an 7 1/4 x 2 3/4 x 3in deep loaf tin with cooking spray. Pour in the mixture. Slice the remaining banana and decorate the top. Bake in the middle shelf for 50-60 minutes. To test the loaf is cooked, push a toothpick through the center - it should come away clean. Leave to cool on a wire rack. Serve with warm caramel syrup and whipped cream.

I love crepes so much, that I decided to share one more good recipe. This time it’s a dessert.

Crepes with lemon curd

By voloshyna, April 2, 2013

• Total Time: 01h 10min
• Prep Time: 20 minutes
• Cook time: 50-60 minutes

Ingredients:

• For the curd: -
• whole egg - 1
• yolks - 3
• sugar - 3/4 cup
• lemon juice - 1/2 cup
• zest of 2 lemons -
• For the batter: -
• all purpose flour - 1 3/4 cup
• sugar - 1/2 cup
• melted unsalted butter - 2 oz
• eggs - 3
• salt - 1/2 tsp
• milk - 1 3/4 cups
• water - 3/4 cups
• confectioners sugar - for serving
• unsalted butter - 4 tbsp

Instructions:

To make a lemon curd whisk the egg, yolks and sugar in a medium saucepan. Add the lemon juice, zest and whisk until the mixture is smooth and uniform. Set the saucepan on the stove over medium heat, cook stirring constantly, until thick - 8-10 min. If you have a cooking thermometer - use it. Cook the cream until it reaches a temperature of 160 F, then immediately remove from heat and let cool slightly. Pour into a jar or bowl and leave for several hours in the refrigerator. When the cream is cool - it will be much thicker. Cook 18-20 crepes as described in my previous recipe, but without orange butter. Fill the crepes with the lemon curd, sprinkle with a confectioners sugar and serve.

Thin and light crepes are the famous French treat. Today I tried to make them a little bit different. In this recipe I used nice and tasty light beer for the batter, the beer creates this piquant savory taste that my guests just loved. As for the filing I could not find a better pair than mushrooms and smoked cheese. Try this recipe and tell me how do you like it!

Savory crepes filled with smocked cheese and mushrooms

By voloshyna, April 1, 2013

• Total Time: 01h 20min
• Prep Time: 40 + 60 for resting minutes
• Cook time: 40-50 minutes

Ingredients:

• For the batter: -
• all purpose flour, sifted - 1 1/2 cups
• salt - 1/2 tsp
• eggs - 2
• milk - 1 1/2 cups
• light beer or pale ale - 1 1/2 cups
• melted unsalted butter - 3 tbsp
• For the filling: -
• unsalted butter - 3 oz
• mushrooms, thinly sliced - 8 oz
• small yellow onion, finely chopped - 1
• all purpose flour - 1 tbsp
• heavy whipping cream - 1/2 cup
• smoked Gouda or other smoked cheese - 1 cup
• salt - to taste
• freshly ground black pepper - to taste

Instructions:

Sift the flour and the salt in a big bowl. Beat the eggs in a small bowl and add the milk. Combine the egg mixture with a flour and whisk until smooth. Thin the batter with as much beer, as necessary, add the melted butter. Allow the batter to rest for 30-40 minutes. If the batter thickens after resting, add a little bit of milk. Preheat medium skillet until really hot and fry your crepes, you will make around 10-12 (not too thin). To make the filing, melt 2 tablespoons of the butter in a pan, add the mushrooms and chopped onion, saute until tender. Add the flour, mix well and then pour the heavy cream. Bring to a boil and add grated cheese. Season to taste, remove from the heat. Preheat the oven to 350 F. Place the mushroom filing on each crepe and roll up the pancakes. Alight them tightly in a grease ovenproof dish. Put the remaining butter on top and cook in the oven for 15-20 minutes until golden brown.

Tarte tatin – one of the most classic French desserts. I could eat this dessert literally every day, because it’s incredible delicious and so easy to cook!

Pear tarte tatin with mascarpone cream

By voloshyna, March 13, 2013

• Total Time: 01h 20min
• Prep Time: 20 minutes
• Cook time: 60 minutes

Ingredients:

• water - 2 tbsp
• confectioners sugar - 3/4
• medium firm pears - 6, pilled
• cider vinegar - 1 tbsp
• vanilla extract - 1 tbsp
• unsalted butter - 1 oz
• frozen puff pastry - 1 sheet
• mascarpone, room temperature - 6 oz
• heavy whipping cream - 3 oz
• rum - 1 tbsp
• confectioners sugar - 2-3 tbsp
• cinnamon - 1-2 tsp

Instructions:

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet combine sugar, vinegar and water. Cook without stirring until the syrup is become golden. Add butter and vanilla extract, mix well. Arrange pears, cut side up and overlapping, in circle in skillet. Reduce heat to medium-low and cook until pears are tender, 10-15 min. Bake tart until pastry is puffed and golden, about 35 minutes. On a lightly floured surface, roll puff pastry; using a plate about 2 inches bigger then a skillet for the tart, cut out a round. Drap pastry round over pears, tucking edge under Bake tart until pastry is puffed and golden, about 30-35 minutes. Meanwhile in a medium bowl beat together heavy whipping cream, mascarpone, rum and confectioners sugar. Serve warm tart with a scoop of light mascarpone cream, sprinkle with cinnamon.

For this recipe I was inspired by the wonderful book “Secrets of the best chefs” writed by Adam Robert’s, absolutely love this book and recommend it to all foodies! I used a few ingredients that are different from the original recipe, but this is my dish and I can do whatever I want =)

You know, I love the way to cook gnocchi on a frying pan with a splash of a quality extra virgin olive oil. Because they are beautifully golden outside and still incredibly tender inside. Then finish cooking them in the sauce, where they can soak all the flavour from my favourite ingredients. When I eat this dish, I can feel the taste of spring just from my plate! What else could I wish for a perfect dinner?!

You can use store bought, homemade or even frozen gnocchi and still get a perfect dish!

Gnocchi with zucchini, basil and tomatoes

By voloshyna, February 26, 2013

Ingredients:

• small zucchinis - 2, cut into rounds
• extra virgin olive oil -
• kosher salt - to taste
• freshly ground black pepper - to taste
• unsalted butter - 3 tbsp
• ripe heirloom tomatoes - 2 , cored and cut into large dice
• store bought gnocchi - 1 lb
• Fresno chili - 1, minced
• chopped garlic - 1 clove
• fresh basil - 1 cup, packed (reserve some for garnish)
• freshly grated Parmesan - 1/4 cup

Instructions:

In a saute pan heat a splash of olive oil. Add the zucchinis and don't move them around. Season with salt and pepper. After few more minutes, when zucchinis are slightly golden brown, shake the pan. Cook the few more minutes, until they are golden brown on all sides; add 1 tablespoon of butter, chopped chilli and garlic. Saute the zucchinis for 30 seconds, then add all the tomatoes with the juice and chopped basil. Season with more salt and pepper, drizzle with olive oil and toss. While your sauce is simmering, start the gnocchi. In another sauce pan, heat 3 tablespoons of olive oil and 2 tablespoons of butter. Add the gnocchi and put shake the pan to make one even layer. Season with salt and pepper and let them cook until caramelized. Toss them until golden brown on all sides. To finish add the gnocchi to the pan with the sauce, add 1-2 tablespoons of water. Carefully toss on medium heat and then pour onto a large platter. Garnish with grated Parmesan and small basil leaves.

I’m a huge fan of homemade crepes. I cook them very often and in a different variations. Today I want to present one more recipe of perfectly delicious crepes, this is exactly what you need for a nice weekend brunch!

Have a nice weekend!

Crepes Filled with Fromage Blanc and Served with Blueberry compote

By voloshyna, January 25, 2013

Ingredients:

• For the batter: -
• all-purpose flour - 1 3/4 cup
• sugar - 1/2 cup
• unsalted butter - 2 oz
• eggs - 3
• salt - good pinch
• milk - 1 3/4 cup
• water - 3/4 cup
• For the filling: -
• fromage blanc or drained cottage cheese - 1 lb
• golden raisings - 1/4 cup
• sugar - 1/4 cup or to taste
• vanilla extract - 1/2 ts
• For the sauce: -
• blueberries - 1 cup
• sugar - 2 tbsp
• lemon juice - 1 tbsp

Instructions:

Put raisins in a small bowl, pour with a hot water. Let stand 15-20 min, or until they swelled. Cook 18-20 crepes as described in my Basic Crepes Recipe. In a food processor mix fromage blanc or drained cottage cheese with the sugar and vanilla extract, process until smooth. Add raisins and mix well. Spread thin layer of filling on each crepe and roll them tightly. To make a blueberry compote, just simmer all the berries with the sugar and lemon juice until soft, about 3-4 min. Serve crepes drizzled with berry sauce.

It doesn’t even a drink, it is a real dessert in a cup. Marshmallows, chocolate and cocoa – nobody can resist.

Cocoa with marshmallow

By voloshyna, August 3, 2012

Ingredients:

• milk - 2 cups
• unsweetened cocoa powder - 2 tbs.
• sugar - 1,5-2 tbs.
• whipping cream - 2 tab.
• unsalted butter - 1 tsp.
• chocolate syrup - 3-4 tbs.
• miniature marshmallows - 8-10

Instructions:

Pour the chocolate syrup on the bottom of the cup. In a small saucepan, heat the milk. Add cocoa, sugar, cream and butter, mix well. Bring to a boil and immediately turn off. Pour into cups with melted chocolate, sprinkle with marshmallows on top and enjoy.

You will love this buns. The secret is in an incredibly delicious lemon curd. By the way, you can use it not only in this recipe. Try replacing the usual vanilla custard in your recipes by lemon, and you will be surprised with new flavors of traditional desserts. Just warning you, the cream should be cooked at least for 3-4 hours before you begin to bake buns. It is better to cook it in the evening, and let stand overnight in refrigerator.

Buns with lemon custard

By voloshyna, July 22, 2012

Ingredients:

• For the dough: -
• all-purpose flour - 2 cups
• dry yeast - 1 tsp
• sugar - 1/3 cup
• dry milk - 1 1/2 tbs
• lemon zest - 1 tsp (finely grated)
• eggs - 2
• milk - 3/4 cup
• softened butter - 1.5 oz
• For the lemon custard: -
• eggs - 1
• yolks - 3
• sugar - 3/4 cup
• lemon juice - 1/2 cup
• unsalted butter - 4 tabs
• zest of 2 lemons - finely grated

Instructions:

To make a custard whisk the egg, yolks and sugar in a medium saucepan. Add the lemon juice, zest and whisk until the mixture is smooth and uniform. Set the saucepan on the stove over medium heat, cook stirring constantly, until thick - 8-10 min. If you have a cooking thermometer - use it. Simmer the cream until it reaches a temperature of 175 F, then immediately remove from heat and let cool slightly. Pour into a jar or bowl and leave for several hours in the refrigerator. When the cream is cool - it will be much thicker. To prepare the dough, you need to warm milk, add in 1 tsp. sugar and yeast, and set aside 10 minutes to let the yeast come alive. In a bowl mix all dry ingredients and finely grated zest. Make a recess in the center, pour in there a lightly beaten egg and melted butter. Gradually add the milk with the yeast, knead the dough. The dough should be slightly sticky. Cover the bowl with the dough with a clean towel, and leave for 1.5 - 2 hours. Press down the dough and divide into 15-17 pieces. Roll out each piece on floured surface. You should get a thick oval of about 5x2,2  inches. Put a tablespoon of cream and fold once. So, you will get piece folded less than half. The rest, not folded part, cut into 1 inch strips and roll up to the end. Repeat with remaining portions of dough. Put the buns on the baking sheet, covered with a parchment paper, leave to "rest", about 30 minutes. Preheat the oven to 350 F. Cover your buns with beaten egg, bake for about 20-25 minutes, until golden brown. Let to cool on a wire rack, covered with a towel. Then sprinkle with powdered sugar - and you're done.

You just have to try this crepes. Recently found this recipe in the Camille Le Fol’s cookbook. Just spectacular dish. When you serve it, you need to pour the warm orange liqueur and set a fire. Unfortunately, the pictures of burning crepes came out no good. But anyway it was exciting. I can bet, you will surprise your friends and family with this dish. It’s really a lot easier than you think!

Crepes Suzette

By voloshyna, July 21, 2012

• Total Time: 03h 10min
• Prep Time: 02h 30min
• Cook time: 40 minutes

Ingredients:

• For the batter: -
• all-purpose flour - 1 3/4 cup
• sugar - 1/2 cup
• unsalted butter - 2 oz
• eggs - 3
• salt - good pinch
• milk - 1 3/4 cup
• water - 3/4 cup
• For the filling: -
• unsalted butter - 5 oz
• zest of 1 orange - finely grated
• superfine sugar - 3/4 cup
• To serve: -
• orange liqueur - 7 tbs.
• powdered sugar - 1 tbs.

Instructions:

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.

Financier – the classic French dessert with a terrific nutty taste from the beurre noisette. And if you soak them in pear jam and pear vodka syrup, your dessert will become moist and incredibly tender. If you want you can can replace vodka by dark rum or other alcohol. I tell you honestly – not  in every restaurant you can try this yummy.

Financiers with pear vodka

By voloshyna, July 18, 2012

• Total Time: 01h 05min
• Prep Time: 45 minutes
• Cook time: 20 minutes

Ingredients:

• egg whites - 6
• superfine sugar - 3/4 cup
• ground almond - 2 oz
• all-purpose flour - 9 tbs.
• golden raising - 5 oz
• For the beurre noisette: -
• unsalted butter - 10 tbs.
• For the sugar syrup: -
• sugar - 1/2 cup
• water - 100 ml
• For the deep: -
• pear vodka - 100 ml
• water - 100 ml
• pear jam - 5 tbs. (blended jam or only syrup)

Instructions:

To make a beurre noisette, you need to melt the butter in a small sauce pan. Boil until it becomes light brown. Pour into a bowl and let cool. Place sugar and water in a pan. Simmer until the sugar dissolves, stirring contininuously. Bring to a boil, turn off after about 1 minute. Add the raisins to the hot syrup and leave to cool. Preheat oven to 400 F. Beat the egg whites until they start to foam, but still are not whipped. Continuing to whisk, gradually add sugar. Beat until thick and creamy. Add the sifted flour and ground almonds, beat for a short time just to mix, add the cooled beurre noisette . Derain the raisins and add to mixture. Spoon the mixture into molds for financiers 3 x 1 1/4 x 1 1/4. Bake for 20 minutes. Then remove from oven and place on a wire rack to cool. Mix all the ingredients for the deep. I will tell you one trick - for the perfect moisturising, you need to pour the liquid into a spray. The process became much easier. Spray financiers, while they are still hot.

Always wanted to learn how to cook eclairs. In fact, it was much easier than I expected. The main thing is just to start. The dough is very easy to cook, and cream all done in a jiffy. The key to success – is to follow the instructions in the recipe, and everything will turn out.

Cream puffs with fruit and mascarpone cream

By voloshyna, July 11, 2012

• Total Time: 01h 05min
• Prep Time: 15 minutes
• Cook time: 50 minutes

Ingredients:

• For dough: -
• unsalted butter - 4 oz
• water - 1 cup
• flour - 1 1/2 cup
• salt - 1/4 tsp
• eggs - 3
• For filling: -
• mascarpone - 8 oz
• heavy wiping cream - 1/2 cup
• powdered sugar - 3-4 Tbsp
• vanilla extract - 1 tsp
• mix of diced fruits and berries - 1 cup
• For icing: -
• unsalted butter - 3 Tbsp
• cocoa powder - 3 Tbsp
• milk - 3 Tbsp
• powdered sugar - 2-3 Tbsp

Instructions:

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.