Pear croustade with lemon pastry and almonds

After I finished making these tarts – and took a bite out of one – I immediately thought that this would be a great recipe for those of you who are beginning to bake: no equipment required – just a bowl and a fork to make the pastry – and no specific baking pan either. And there’s another good aspect for my Brazilian readers: since pears are in season, this is a delicious and budget-friendly

Lemon cream éclairs

Do you remember my complaining about the eggy smell on my profiteroles? As I wrote on that post, I tried adding vanilla extract to choux pastry and I think it worked well!

Since I’d already made profiteroles, I used the pastry to make éclairs this time – and you can blame the lemon filling on me. ;)



Lemon cream éclairs
from Australian Gourmet Traveller

Choux pastry:
½ cup (120ml) water
3 ½

Rocky road cupcakes

When I saw these cupcakes on DH magazine, I though they were chocolate cupcakes. But I was wrong – they were rocky road cupcakes! With marshmallow and Nutella... Yum. :D

It was like the first time I heard “Crazy” on the radio – I could’ve sworn it was Moby...



Rocky road cupcakes
from Donna Hay magazine

250g unsalted butter, softened
1 ¼ cups + 2 tablespoons (274g) caster sugar
4 eggs
2

White chocolate, cranberry and Cointreau truffles

Before I got married, people used to tell me that brides never eat during the wedding – they are too busy walking around, talking to guests, thanking for presents...I might not have eaten tons of food during the wedding but not because I was terribly busy. I did talk to everyone and it was wonderful to see all those dear faces on such a magical day for me, but that was my day and I wanted it to

Lemon meringue cake

The fun, adorable and sweet Susan is celebrating her first blogiversary and she’s throwing a party to celebrate it!I want to be a part of it, so this is what I’m bringing – a light (not as in “low fat”, of course), refreshing and very lemony dessert, that resembles a pavlova. I hope she likes it!Meringues are “tricky little buggers” - as Jamie would say - so it’s really, really important to keep

Caramel-dark chocolate truffles with fleur de sel

Cookies, cakes, bread. I do love baking. But I also love making candy and working with chocolate as well. There was an Easter, a couple of years ago, when I made almost 50 chocolate Easter eggs. Some of them had creamy and gooey fillings, like this heart shaped chocolate I posted last year. YUM!I printed a recipe for tangerine truffles but the result was a much too soft, messy – although quite