Archives for posts with tag: vanilla


Right so, time for a new post. This time i would like to introduce you to these goodies: a fine combination of crispy biscuit, vanilla softness that melts in your mouth and salty chewiness of the pastry. I was intrigued by the looks of these thingies after seeing them here. I’ve used a different choux pastry recipe but  the biscuit layer is borrowed from the insanitytheory blog. I don’t have much else to add, they were a surprising and interesting treat, i would very much like to try them with different filling, for now i have a raspberry mousse in mind and perhaps roses, if i get my hands on rosewater. and coconut. could definitely use more coconut in my life. anywho, nuff with the cravings.

Recipe for the choux pastry can be found here.

The vanilla filling was made using the pastry cream here, plus 500 ml whipped cream.

As far as the biscuit layer is concerned, i used the recipe provided by insanitytheory. I got slightly more biscuit dough than pastry dough, but that’s okay, you can just reduce quantities slightly.


Ingredients for the biscuit topping

– 100g unsalted butter, very cold
– 125g cake flour
– 125g caster sugar


I used a food processor to “crumble” the butter, flour and sugar, then kneaded the dough slightly with my hands till it stuck together, rolled it into a log and let it sit in the fridge till i made the choux pastry.

You can also crumble them using your finger tips or using a pastry mixer/cutter.

To “assemble” the puffs, i piped tiny domes of choux pastry on a baking tray leaving plenty of room for them to expand, same as when you bake profiterols, then i topped them with a thin slice of biscuit dough.  Baked them at 200 degrees in a preheated oven for 10 minutes, then i cracked the oven door for just a bit to let the steam out, and turned the heat lower to 180 degrees celsius. They baked for another 15-20 minutes till they turned brown/golden. don’t open your oven door, they could collapse, don’t worry they’ll burn, they won’t, the biscuit layer prevents the bignes from burning too quickly.

While these were baking i made the creme patissiere and whipped the cream. I then mixed them together and filled the pastry balls with. I strongly insist you only fill these with cream before eating otherwise they’ll soften and lose teh crisp in the topping.

ladureewannabes collage

De data aceasta aș dori să vă prezint urmatoarele bunatati: o combinație surprinzatoare de biscuit crocant, crema moale de vanilie si aluat sarat si fraged de patiserie. Este o combinatie intre ecler/profiterol/choux a la creme cu biscuit si crema de vanilie.  Am fost intrigat de aspectul ciudat al eclerelor vazute aici. Am folosit o rețetă diferita pentru aluatul de eclere si am preluat doar reteta pentru aluatul de biscuit.

Rețetă aluatului pentru eclere/profiterol poate fi gasita aici.

Umplutura am făcut-o folosind crema de patiserie  de-aici, plus 500 g frisca batuta.

În ceea ce privește stratul de biscuiti, am folosit reteta data de insanitytheory.

Ingrediente pentru stratul de biscuit

–  100 g unt, foarte rece
–  125g faina
– 125g zahar pudra


Eu am folosit robotul de bucatarie pentru amestecarea ingredientelor dar merge si cu varfurile degetelor. Se amesteca toate trei ingredientele cu mana pana cand se leaga apoi se ruleaza in folie de plastic si se lasa la rece pana la prepararea aluatului pentru eclere si a cremei.

Pentru a “asambla” gogoselele, am spritat mici gramajoare de aluat intr-o tava, lasand mult spatiu pentru ca extind destul de mult, apoi am pus peste o felie de aluat de biscuiti. Le-am copt la 200 de grade în cuptorul preîncălzit timp de 10 minute, apoi am crapat ușa cuptorului putin cat sa iasa aburul si le-am mai lasat la copt la 180 grade pentru inca 15-20 minute.

intre timp am preparat crema de patiserie si frisca pe care le-am lasat la rece si le-am amestecat inainte de a umple gogoselele cu crema. am constatat ca daca stau cu crema in ele cateva ore se inmoaie destul de tare. daca vreti sa fie crocante, incercati sa le umpleti fix inainte de-a le servi.



chocolate thingie1

It was about time i got back in the game, and how else would i but with this chocolatey thing. [hm, just noticed that my cake is a bit sloppy looking at the bottom, meh, that was due to the chocolate wrapper being fussy].

The recipe might seem complicated  but it really isn’t. It’s composed of 5 “elements”: cocoa sponge cake, vanilla and almond bavarian cream, coffee mousse, strawberry jelly and chocolate creme brulee. Recipes are “adapted” from here. Luckily, i had a good idea of what i was going to make and only looked for technical guidance in teh recipes. Those cake pictures will make your stomach digest itself while scrolling around. I was most surprised by the complexity of the recipes and various flavor combinations, each more distinctive than the previous. just a heads up, i am likely to try and reproduce most of the recipes on Anda’s blog, i want to taste everything! 😀

Ingredients for the creme brulee

– 225 g heavy cream (30% fat)

– 225  g milk

-112 g dark chocolate

– 5 egg yolks

– 81 g sugar


1. milk +cream over low heat, once it bubbles on the edges, take it off heat, let it rest a bit while you mix the egg yolks with the sugar till foamy.

2. measure the cream after it’s been heated, add more to reach 450 g and then temper the yolk mixture with the warm milk and cream mixture then set it back on the stove and heat till it thickens up a tad, to coat the back of a spoon.

3. remove from the heat and let it rest a bit while you break down the chocolate.

4. pour the egg, cream and milk mixture over the chocolate, wait a bit then start mixing till it’s fully blended.

5. pour into a heatproof dish lined with aluminium foil and set it into another dish. add boiling water halfway up and let it sit in the oven at 160 degrees C for 40-45 minutes till it comes together, should still be jello like in the center. let it cool in the freezer.

Ingredients for the cocoa sponge cake 

-1 egg

– 80 g olive oil

– 70 g milk

– 100 g powdered sugar

– 135 g flour

– 30 g cocoa

– 6 g baking powder

– 5 egg whites

– 110 g brown sugar

– pinch of salt and few drops of lemon juice


1. egg+ olive oil+ milk lightly mixed together

2. powdered sugar + flour+cocoa+baking powder sifted over the wet mix and folded lightly

3. egg whites +brown sugar+salt and lemon juice mixed till stiff peaks, folded into the cocoa mixture

4. spread over a baking tray lined with parchment paper and baked for 15-20 minutes at 180 degrees C.

5. take out of the oven and let it rest.

Ingredients for bavarian cream

– 120  g heavy cream (30% fat)

– 150 white chocolate

– 2 egg yolks +30 g sugar

– 3 gelatin sheets

– 300 g whipped cream

– 1/2 vanilla bean (both seeds and bean), 1 teaspoon almond extract  (Anda’s recipe uses tonka beans, i am yet to get my hands on that)


1. heat the heavy cream on low heat and add the vanilla bean, seeds scraped and mixed in too. let it steep for a bit

2. in the mean time, chop up the white chocolate and and mix teh egg yolks with the sugar.

3. strain the vanilla infused heavy cream and add more cream if needed to have 120 g. Place back on the stove and let it reach about 70 degrees C.

4. remove from the heat and let it sit for a bit then pour over the white chocolate, wait a bit then stir vigorously.

5. set the gelatin sheets in cold water and let it hydrate for a bit then drain and add to the chocolate mixture, make sure the chocolate mix is warm enough or your gelatin won’t dissolve. it’s important that it dissolves or else you fk up the entire thing 😀

6. whip the cream and fold into the white chocolate mixture. these should have similar temperatures. if the whipped cream is too cold, the gelatin in the white chocolate  mix will set and you’ll end up with a granulated texture for your bavarian cream.

cake closeup

Ingredients for the coffee mousse

– 1 egg yolk

– 50 g sugar

-100 g heavy cream (30% fat)

– 25 coffee beans (roughly crushed) and 2 teaspoons instant coffee OR 50 ml strong coffee

– 300 g whipped cream

– 3 sheets gelatin


This will have less sugar, as will the strawberry jelly, in order to balance the sweetness from the other stuff.

The steps are similar with the ones from the bavarian cream.

Make a coffee infused creme anglaise, add instant coffee, add hydrated gelatin and fold into the whipped cream.

Ingredients for the strawberry jelly

– 400 g strawberries

– 50 -70 g sugar (to taste)

– juice from half a lemon

– 4 tablespoons red wine (options) i used sweet marsala wine.

– 6-8 g gelatin


1. wash the strawberries and save some for decorating

2. chop them up, add lemon juice, sugar and wine and let them sit till some of the strawberry juice puddles up in the bowl (i left mine overnight).

3. after they’ve macerated, let them boil for a few minutes, i didn’t let mine reduce much, i wanted the jelly to maintain its colour.

4. let the gelatin hydrate in cold water then add to the strawberries.

5. let it cool close to room temperature before using or it will drip all over your cake.


Because i don’t have a proper cake ring, i used my baking tins for this part. I lined both cake tins with plastic film. I’ve assembled two round sponge cake layers on the bottom. i poured the bavarian cream in the first ring and the coffee mousse in teh second one. let them sit overnight but i’ve read that 3-4 h is enough.


i’ve poured half the strawberry jelly, still liquidish and lukewarm, over the bavarian cream and then topped it with the other cake part, cocoa sponge cake side down. poured the other half of the strawberry jello-to-be over the coffee mousse and topped with the creme brulee. Left it in the fridge to set before i tempered 300 g milk chocolate for the chocolate wrapper around the cake.

i’ve seen a video here of how that’s done. check it out.


Abia asteptam sa vina o zi de nastere sa pot sa-mi fac de cap. In ultimele zile am copt cat pentru toata saptamana si sper ca am reusit sa mai bucur niste oameni. Reteta poate părea complicata, dar de fapt nu este. Tortul este compus din 5 “elemente”: blat cu cacao,  cremă bavareză cu vanilie si migdale, mousse de cafea, jeleu de căpșuni și creme brulee. Rețetele is toate “adaptate” de aici.

Din fericire pentru mine, eu deja aveam o idee destul de clara asupra ceea ce urma sa fac si am imprumutat doar tehnicile si cantitatile. Daca ar fi trebuit sa ma inspir de-acolo, mi s-ar fi autodigerat stomacu inainte sa iau o decizie. toate deserturile si torturile arata apetisant si pe langa asat, combinatiile de arome mi se par complexe si diverse. mi-ar fi fost mult prea greu sa ma decid asupra unei singure chestii. ca si heads-up, cred ca o sa incep sa testez toate retetele pentru ca trebuie neaparat sa gust si eu deliciile de pe blogul lui Anda.

Ingrediente pentru crema Brulee

– 225 g de smântână pentru gatit(30% grăsime)

– 225 g de lapte

-112  ciocolata neagra

– 5 gălbenușuri

– 81 g de zahăr


1. lapte + smantana pe foc la mic pana ce se formeaza mici bule pe marginea oalei. (amestecul poate fi infuzat cu diverse chestii eu nu am avut nimci). intre timp, se amestecă gălbenușurile de ou cu zahărul până se deschid la culoare.

2. lapte si smanta se iau de pe foc si se lasa la racit putin, se completeaza cu smantana daca este nevoie pentru a avea 450 g lichid, apoi se toarna in fir subtire peste amestecul de gălbenușuri.

3. crema de galbenusuri se toarnă peste ciocolata, se lasa putin apoi se amesteca pana cand se omogenizeaza complet.

4. se toarnă într-un vas termorezistent căptușit cu folie de aluminiu. acesta se pune într-un alt vas in care se adauga apa clocotita pana la jumatatea vasului cu crema de oua si ciocolata. se lasa in cuptor la 160 grade C timp de 40-45 minute pana se incheaga dar mijlocul este inca putin gelatinos. se lasa la racit si apoi se pune in frigider.

Ingrediente pentru blatul cu cacao

-1 ou

– 80 g ulei de măsline

– 70 g de lapte

– 100 g de zahăr pudră

– 135 g făină

– 30 g cacao

– 6 g praf de copt

– 5 albușuri de ou

– 110 g de zahăr brun

– Vârf de cuțit de sare si cateva picaturi de suc de lamaie


1. ou + ulei + lapte se amesteca usor (partea umeda)

2. zahărul pudră + făina + cacaoa + praful de copt se cern impreuna si se amesteca cu partea umeda, atentie, nu amestecati prea mult

3. albușuri de ou + zahar brun + sare si suc de lamaie se bat la viteza medie mare pana se formeaza varfuri rigide apoi se toarna peste amestecul de cacao.

4. compozitia se imprastie intr-o tava cu hartie pergament si se coace 15-20 de minute la 180 de grade C.

5. se scoate din cuptor și se lasa sa se raceasca

Ingrediente pentru cremă bavareză

– 120 g smantana (30% grăsime)

– 150 ciocolată albă

– 2 galbenusuri de ou 30 g de zahăr

– 3 foi gelatină

– 300 g frisca

– 1/2 baton de vanilie (ambele semințe și pastaia), 1 lingurita extract de migdale (reteta lui Anda contine boabe de tonka, eu inca n-am asa ceva)


1. smantana se amesteca cu semitnele de vanilie si teaca si se da in clocot apoi se lasa la infuzat. la sfarsit se adauga esenta de migdale

2. între timp, se ciopârțeste ciocolata albă și se amestecă galbenusurile de ou cu zahăr pana se dechis la culoare si devin spumoase

3. se strecoara crema de vanilie infuzat grele și se adaugă smântână mai mult, daca este necesar de a avea 120 g.. Așezați din nou pe aragaz și lăsați-l să ajungă la aproximativ 70 de grade C.

4. scoate din căldură și lăsați-l să stea pentru un pic, apoi se toarna peste ciocolata alba, așteptați un pic, apoi se amestecă energic.

5. a stabilit foi gelatina în apă rece și lăsați-l hidrat de un pic, apoi se scurge și se adaugă la amestecul de ciocolata, asigurați-vă că se amestecă ciocolata este destul de cald sau gelatină nu se va dizolva. este important ca acesta se dizolvă sau altceva FK sus întregul lucru: D

6. biciui și smântână ori în amestecul de ciocolată albă. acestea ar trebui să aibă temperaturi similare. daca frisca este prea rece, gelatina în amestecul de ciocolată albă va stabili și veți termina cu o textură granulată pentru crema ta bavarez.

Ingrediente pentru spuma de cafea

– 1 galbenus de ou

– 50 g de zahăr

-100 g smantana (30% grăsime)

– 25 boabe de cafea (zdrobite) si 2 lingurite de cafea instant sau 50 ml cafea tare

– 300 g frisca batuta

– 3 foi gelatină


Aceasta spuma va avea mai putin zahar, la fel ca si jeleu de capsuni, pentru a balansa putin dulceata din celelalte straturi

Pașii sunt similare cu cele de la crema bavarez.

Faceti o cafea infuzat crema Anglaise, adăugați cafea instant, adauga gelatina si hidratat ori în frișcă.

Ingrediente pentru jeleul de capsuni

– 400 g căpșuni

– 50 -70 g de zahăr (după gust)

– Sucul de la o jumatate de lamaie

– 4 linguri de vin rosu (optional)

– 6-8 g gelatina


1. spală căpșunile și se pun cateva deoparte pentru decorare

2. se feliaza si se lasa cu zahar, zeama de lamaie si vin la macerat peste noapte (daca se poate) daca nu, pana lasa putina zeama.

3. dupa macerare se pun pe foc si se lasa sa dea un clocot, eu nu le-am lasat sa scada prea tare si am vrut si sa-si mentina cat de cat culoarea.

4. am lasat gelatina la hidratat apoi am adaugat-o capsunilor si am amestecat (nu tre sa fiarba).

5. se lasa la racit inainte de-a se folosi, dar nu prea tare ca sa nu se intareasca.


Tortul are la final 7 straturi, blat cacao, crema bavareza, jeleu de capsuni, blat cacao, spuma de cafea, jeleu de capsuni, creme brulee.

Ca sa imi fie mai usor si mai rapid, eu am folosit doua forme de tort cu inel detasabil (tapetate cu folie de plastic) pentru a pregati un blat + crema bavareza si celalalt blat (ambele decupate din blatul initial) + spuma de cafea. Le-am lasat sa stea peste noapte, dar am citit că este destul de 3-4 ore.

Am turnat jumătate din jeleul de capsuni, inca liquidish și călduț, peste crema bavareza si apoi am pus celalalt blat deasupra cu crema de cafea. Peste crema de cafea am pus restul de jeleu si am rasturnat peste creme brulee-ul care in cazul meu s-ar rupt in trei :(.

Am lasat totul la frigider cat mi-am pregatit infvelisul de ciocolata. Eu am folosit ciocolata cu lapte. Am temperat-o si apoi am intins-o pe hartie de copt pe care am lipit-o de blaturi apoi l-am bagat la frigider. Dupa 10-15 minute l-am scos si am dezlipit ciocolata.

Am văzut un videoclip cu un mod de-a face asta aici.

chocolate thingie

snowflake cake

This has been a horror to work with. Meringue used as frosting is sticky, dries up a bit too quickly and isn’t as foamy as i hoped :)). in my opinion though, beats the shit out of buttercream, whipped cream or anything fatty. It’s a nice change in terms of taste too. I didn’t find anything useful online about using meringue for frosting cakes, but i remember mom making something similar on an orange cake when i was young. There was a thread on about making meringue flowers and other decorations which came in handy.

It all started with a bit of planning, i wanted chocolate layers covered with a light shade of filling. Initially i wanted a dark forest cake but i don’t fancy sour fruit in cakes and well, i refrained. But inspiration came from here. It was supposed to be covered with chocolate decorations like those, but i was out of chocolate and it started snowing last night, so … meringue snowflakes it was.

Imagine the inside has three dark, moist and rich chocolate layers, one feathery light cinnamon and orange whipped cream layer and one thin vanilla mascarpone mousse layer.

snowflake cake 2

Chocolate cake layers – can be baked separately or as a whole cake and sliced afterwards

Ingredients (for 3 layers -22 cm wide)

– 170 g butter

– 300 g brown sugar

– 3 eggs

– 525 g flour

– 50 g dark cocoa

– 3 tbsp baking powder

– 1 tbsp baking soda

– 1 tbsp salt

– 300 g yogurt (the fatter the better)

– 30 ml water (milk)

– 3 tbsp instant coffee powder 😀


There will be a wet mix and a dry mix.

Butter + sugar, eggs, yogurt+water, instant coffee powder = wet part

Flour, cocoa, salt, baking soda and baking powder = dry mix

1. Cream butter and sugar together, add eggs one at a time and then the coffee powder. Mix yogurt with water (or milk) and add to the wet mix

2. Sift the dry ingredients together and slowly fold into the wet mix till just combined, don’t over-mix, gluten shouldn’t start developing.

3. Bake in a preheated oven at 180 degrees C for 25-30 mins if you chose to bake the layers separately or for 45-50 minutes if you chose to bake a whole cake and slice it afterwards. To check for doneness, toothpick must come out clean, the top must spring back up if pressed lightly.

snowflake cake3

1st filling, chocolate flavoured whipped cream

I used a mix of about 100 g of chocolate (milk, cinnamon and orange flavored) and 300 ml of cream (26% fat). Chocolate +cream set on the stove on low heat for about 5 minutes till the chocolate melts and dissolves into the cream, it only needs to reach the point where chocolate melts. Once blended together, they have to chill. I suggest refrigerator for a couple of hours. Once cold, it’s ready to be whipped. It’s going to take a bit longer than it usually takes cream to become foamy, but don’t lose hope, it will happen.

2nd filling, vanilla flavored mascarpone 

250 g of mascarpone cheese mixed with 50 g of powdered sugar and the seeds from one vanilla pod. If you’re lacking that, i think vanilla extract is acceptable too, but the flavor will differ, also, it might influence the texture just a bit.

And finally, the egg white frosting.


– 120 g of egg whites  (4 egg whites)

– 250 g of sugar

– pinch of sugar

– few drops of lemon juice


Ideally, it should go like this:

1. Whip the egg whites on medium speed on bain-marie for about 15-20 minutes on low heat till a thick layer of meringue forms on the edges of your bowl.

2. Once done, remove the bowl from the pot and heat and use immediately as it dries up quickly, also, lumps tend to form because the bowl is still hot and there’s a risk of curdling in the egg whites.

What happened to me was that the metallic bowl i used expanded from the heat and i couldn’t remove it from the pot, and i had to remove all the gooey frosting when i realized there was no way i could remove it before it got cold, and then a huge mess unraveled.

I saved a spoonful of meringue, blended some blue coloring in it and tried to draw those poor snowflakes on it.

snowflake cake1

home sweet home

… ahem, I just finished “decorating” my first fondant cake. Firsts are such a thrill ^_^

I had no idea, yet again, how long it would take to finish up all the details which is why it looks like it’s missing something :)) specially those snowflakes i meant to draw on the sides, and the base ribbon and i just noticed mister penguin’s scarf is broken. Anyway, I am very happy with the fondant recipe i used, see details here. thanks andie!

What i plan on doing differently next time is make the gdamn figurines ahead, fondant dries up quickly. Also, will use surgical gloves, my hands look like htey’ve been at war.

penguin cake mix

The cake is a simple sponge cake with toasted walnuts, almonds and some peanuts filled with vanilla cream and a dash of caramel sauce.  What do you wish ppl who just moved into a new home? 😀 Happy home-ing!

penguins closeup2

layered vanilla cake

It’s snowing! been waiting for snow since March when the last of it melted. SNOW IS AWESOME and distracting. This time of year is overwhelming. so much to enjoy ^_^

speaking of which, I have been distracted lately, tried to busy myself with a bunch of things. I’m too ashamed to reveal the last book i’m reading, but it’s been keeping me very… involved 😀

I have pics of various desserts piling up and would like to share them before they get too old and i too lazy.

I’ll start with something easy.

This particular cake is made of  sponge cake, vanilla filling, caramel sauce and swiss meringue buttercream. It’s a tiny one, for two 🙂

Ingredients (15 cm wide)

Sponge cake

– 4 eggs

– 100 g sugar

– 80 g flour

– 1 teaspoon baking powder

– salt

– 1 teaspoon lemon juice

– vanilla extract

Caramel sauce

– 100 g sugar

– 32 g butter (i used 82% fat )

– 100 ml heavy cream (35% fat)

caramel stepsies

Vanilla cream (pastry cream+mascarpone cheese+whipped cream)

– 1 egg yolk

– 100 g sugar (20 g caste sugar for the pastry cream+80 g powdered sugar for the whipped cream)

– 2 teaspoons of flour (about 5 g)

– 80 ml milk

– 100 g mascarpone cheese

– 100 ml whipped cream

Swiss meringue buttercream

– 1 egg white

– 40 g sugar

– 65 g butter (i used 82% fat)

– pinch of salt


for the sponge cake, Set the oven at 170 degrees C.

1. Separate the eggs, reserve the yolks for later

2. Start mixing the egg whites, salt and few drops of lemon juice, till they become foamy, then gradually add sugar and mix for another 8-10 minutes till stiff peaks form.

3. Mix the yolks with some vanilla extract and a spoon of water, pour over the egg whites.

4. Baking powder+lemon juice add  to egg whites

5. Fold all of them carefully and start adding the flour making sure you don’t deflate the whites too much. Once all ingredients are incorporated, pour the batter in the baking pan lined with parchment paper and bake for about 30 minutes.

In the meantime, move over to the caramel sauce and pastry cream

Caramel sauce is easy. Caramelize the sugar in a pan, over low heat, careful not to burn it. Let it become amber. Add the butter and mix well. Once incorporated, add the heavy cream and remove from heat stirring continuously, the whole thing will cook from the residual heat trapped in the sugar. You’ll see the sauce thicken once it cools down.

Pastry cream  is also easy. Mix egg yolk+20 g sugar+flour till foamy while the milk comes to a boil. Pour the milk slowly over the egg yolk mixture and mix well, then set back on the stove stirring continuously to avoid lumps. Once it starts boiling, boil for about 3 minutes to thicken up completely, cover with plastic film to avoid skin formation, let cool.

Whip the cream till soft peaks form (incorporate the powdered sugar halfway through) i think i whipped mine a  bit more, it didn’t curdle, it was just fine, but it was cool from the fridge.

Once the pastry cream is cooled, fold in the mascarpone cheese (room temperature), and then slowly fold in the whipped cream.

Swiss meringue buttercream

1. Egg white +sugar over bain marie on low heat for about 3-4 minutes till the sugar dissolves

2. Remove from heat and mix for about 10 minutes till they foam up and become glossy and stiff peaks form, they meringue should be cool by now.

3. Gradually add the room temperature butter, one piece at a time.

Use right away, or keep at room temperature till ready to use if that’s in the next hour or so.

I left mine in the fridge for about half an hour, completely forgetting the butter will firm up, and make it impossible to work with.


1. Slice the cake in three equal layers

2. Soak the first layer if you like, i used a some syrup made of caramelized sugar, vanilla extract and water.  Add a third of the filling and spread evenly then pour some caramel sauce over the cream and top with the next cake layer. Repeat with the third one.

3. Use the last third of the filling to cover the whole cake with. You could make more swiss meringue buttercream for this part, it’s up to you.

4. I used a star tip for the “decorations.” I kinda had soemthign else in mind, but i used the tip for the first time so anyway. it turned out… decent.

layered vanilla cake 1

Acest tort este alcatuit din blat simplu, crema de vanilie cu mascarpone si frisca,  sos caramel si crema de unt cu bezea elvetiana.  Un tort mic pentru doi 🙂


pentru blat

– 4 oua

– 100 g de zahăr

– 80 g făină

– 1 lingurita praf de copt

– sare

– 1 lingurita de suc de lamaie

– extract de vanilie

Sos caramel

– 100 g de zahăr

– 32 g unt (eu am folosit cu 82% grăsime)

– 100 ml smantana neindulcita pentru frisca (35% grăsime)

Crema de vanilie (cremă de patiserie + branza mascarpone+ frisca)

– 1 galbenus de ou

– 100 g de zahăr (20 g zahăr cristalizat pentru crema de patiserie + 80 g de zahăr pudră pentru frisca)

– 2 lingurite de faina (aproximativ 5 g)

– 80 ml de lapte

– 100 g branza mascarpone

– 100 ml frisca

Crema de unt cu bezea elvetiana

– 1 albus de ou

– 40 g de zahăr

– 65 g unt (eu am folosit cu 82% grăsime)

– vârf de cuțit de sare


pentru blat, Setați cuptorul la 170 de grade C.

1. Separați ouăle, puneti galbenusurile deoparte
2. Amestecati albușurile de ou cu putina sare si cateva picaturi de suc de lamaie, pana devin spumoase, apoi adaugati treptat zaharul si amestecati inca 8-10 minute pana stau batz.

3. Amestecati galbenusurile cu putina esenta de vanilie și o lingură de apă, apoi turnati peste albușurile de ou.

4. Praf de copt + suc de lamaie se amesteca si se adaugă la albușuri

5. Amestecati toate acestea cu atenție și începeti să adăugați făina in ploaie amestecand incet. După ce toate ingredientele sunt încorporate, se toarnă aluatul în tava de copt căptușita cu hârtie pergament și se coace timp de aproximativ 30 de minute.

Între timp, se poate prepara sosul caramel, crema de vanilie si frisca.

caramel sauce

Sosul de caramel este ușor. Se caramelizeaza zahărul într-o tigaie, la foc mic, aveți grijă să nu se ardă. Se lasa pana devine aramiu (lol, ARAMIU!!!) sau de culoarea chihlimbarului :)). Se adauga untul si se amesteca bine. Odată încorporat, adăugați frisca lichida si stingeti focul amestecand pana la uniformizarea sosului. O sa mai bolboroseasca putin de la caldura reziduala din zahar. Veți vedea cum se ingroasa dupa ce se raceste.

Crema de patiserie este de asemenea ușor de facut. Gălbenușul+ 20 g de zahăr + faina se amesteca pana devin spuma in timp ce laptele ajunge la punctul de fierbere apoi se toarnă încet peste amestecul de ou se amestecă bine. Se pune iar pe foc amestecand continuu pentru a preveni formarea cocoloaselor. Dupa ce da in clocot se mai tine 3 minute apoi se stinge focul, se acopera cu folie de plastic si se lasa la rece.

Frisca (tre sa fie foarte rece) se bate pana se formeaza varfuri moi, undeva la jumatatea timpului de amsetecare se adauga si zaharul pudra.

Odată ce crema de patiserie s-a racit, se adauga brânză mascarpone (temperatura camerei), și apoi si frisca.

Crema de unt cu bezea elvetiana

1. Albusul + zahăr se amesteca peste bain marie la foc mic timp de aproximativ 3-4 minute până se dizolvă zahărul
2. Se ia de pe foc si se mixeaza timp de aproximativ 10 minute pana se raceste si devine o spuma lucioasa.

3. Se adaugă treptat untul la temperatura camerei, cate o bucatica amestecand bine dupa fiecare bucata.

Se utilizeaza cat mai curand dupa ce este facuta sau pastrata la temperatura camerei daca urmeaza s-o folositi in urmatoarea ora or so, altfel daca o lasati la frigider se intareste si devine imposibil de manevrat.

Eu am tinut vasul cu crema intr-un bol cu apa calda dupa ce am lasat-o din greseala in frigider juma de ora.


1. Se feliaza blatul în trei straturi egale

2. Se însiropeaza primul strat, dacă doriți, eu am folosit un sirop din zahar caramelizat stins cu apa si esenta de vanilie. Adăugați o treime din umplutura și distribuiti uniform apoi se turnati sos caramel din belsug acoperind cu urmatoarea felie de blat.  Repetati cu inca o treime din umplutura si sos de caramel.

3. Utilizați ultima treime a cremei pentru a acoperi tortul în intregime. Se poate face mai multa crema de unt cu bezea elvetiana pentru a imbraca tortul, este optiunea dumneavoastra.

4. Eu am folosit un varf in forma de stea, aveam alt model in minte, dar folosindu-l pentru prima data, n-am prea stiut la ce sa ma astept. A iesit decent oricum.

layered vanilla cake closeup

To me, they look most appetizing when they’re fully dipped in chocolate rather than having chocolate drizzled on top.

The filling i like most is a balanced mix of creme patissiere lighten up with some whipped cream. I think the whipped cream makes the filling silkier with a less pudding-like taste and texture.

If you follow this recipe right here, it’s really hard to fail. Well, this one time, at band camp, i ruined a whole batch of profiteroles because i overcrowded my tray. i honestly thought they had enough room to spread and bubble up =) and REALLY didn’t feel like baking another tray, cuz you gotta wait for them to cool in the oven, and then reheat it again for the next batch bla bla bla. Lesson learned, less rushing.

People really dig these tiny treats!

Now i’ll move on to the actual recipe, even though i have nothing to add except for the filling, which is the creme patissiere i talked in a previous post.

I’m sure there are zounds of profiteroles recipes out there, but this one has the prettiest pictures. So pretty they made me crave, and i’m hardly a fan. i remember my mom having all sorts of trouble baking them. Sometimes she’d get the most amazingly puffed eclairs and other times we’d have to eat a bunch of flat rolls of funny tasting dough.


for the pastry dough

– 250 ml water

– 125 ml oil

– 150 g flour

– salt

– 4 large eggs (63 g x4)

for the creme patissiere

– 6 egg yolks

– 100 g sugar (to me, this is just the right amount of sweetness)

-40 g flour

-500 g milk

-100 ml heavy cream (whipped)

for the chocolate ganache ( i prefer a more solid version of this)

-150 ml heavy cream

-100 g chocolate (i recommend using  dark chocolate, good quality)


Heat the oven to 220 degrees C.

I followed the steps here closely, except for the cooling part, there was no need for a plate, it’s really cold outside 😀

1. Water+oil+salt mix well, bring to a boil

2. Remove from the stove,  add flour (sifted) and stir forcefully with a wooden spoon till a ball of dough forms.

3. Set it back on the stove and keep mixing for another couple of minutes till you get a rough layer on the bottom of the pan. Set aside and let cool (reach room temperature at least).

4. Once cooled, start adding the eggs, one by one, mix till well incorporated after each one (if you try something different, let me know how that turned out :D)

5. Pour into a piping bag and pipe tiny lumps of dough in a baking tray lined with parchment paper. I think you can play around with the shapes if you like.

6. Bake for 15 minutes at 220 degrees C then turn the oven to 190 degrees C and bake for another 10 minutes. Turn off the heat and let cool in teh oven with the oven door cracked a tad. It’s important to keep the oven door shut during the first 15-20 minutes or else you risk having deflated puffs. First tiem i made these, i turned the baking tray half way through and the puffs deflated but they rose up in the next 10 miuntes or so. Another thing,  since i have a convection oven, i didn’t always monitor the temperature precisely, i just made sure it’s over 200 degrees C and then slightly under 200 degrees C.

For the filling, i made creme patissiere which i mixed with whipped cream.

Made the ganache straight on the stove, no double boilers etc. Chocolate +heavy cream in a saucepan over low heat till they melt together and become glossy. After filling each puff, i dipped the last few puffs in teh ganache and let them cool off. Initially, i drizzled some of the chocolate sauce on top of puffs, but realized by teh end i didn’t quite like their look so i changed it 😀

That’s about it. even tho’ it’s time consuming, it is so worth the taste in the end.

Nu m-am dat in vant dupa eclere/profiterol niciodata. Maica-mea face d-astea cu untura, apa, faina si oua. Le pune cu lingurita in tava. De multe ori ii ies asa cum trebuie, dar pe mine m-o marcat faptu ca pareau o loterie, cresc /nu cresc (acuma stiu de ce nu cresteau, dar ca  incepator prin bucatarie, erau o bataie inutila de cap).

Si daca nu cresteau, era tragic, ramaneam cu niste treburi seci si uscate cu gust de untura si o mama .. irascibila :D. O alta chestie care nu-mi placea tare mult era umplutra facuta cu budinca. Nu zic, ii comod asa, dar mie nu-mi mai place budinca. Asadar, nu prea m-o tentat sa fac eclere/profiteroles pana am vazut ASTA.


pentru aluat

– 250 ml apă

– 125 ml de ulei

– 150 g făină

– Sare

– 4 oua mari (63 g x4)

pentru crema

– 6  gălbenușuri

– 100 g de zahăr

-40 g făină

-500 g lapte

-100 ml smântână pentru frisca

pentru glazura (eu prefer o versiune mai solida )

-150 ml smântână pentru frisca

-100 gciocolata (eu recomand sa folositi ciocolata neagra de buna calitate)


Incalziti cuptorul la 220 de grade C.

Am urmat pasii de aici îndeaproape, cu excepția partii referitoare la racire, nu era nevoie de o farfurie, e foarte frig afara: D

1. Apa + ulei + sare se amesteca bine intr-o oala si se aduc la fierbere

2. Se adauga faina (cernuta) si se ia de pe foc amestecand cu putere cu o lingura de lemn pana cand aluatul incepe sa semene cu o bila.

3. Porniti iar focul sub oala  si amestecati pentru inca 2-3 minute pana se formeaza un strat dur pe fundul vasului. Luati de pe foc si lasati la racit pana ajunge la temperatura camerei sau mai rece.

4. După ce se răcește, adaugati ouale, unul câte unul, amestecand bine dupa fiecare ou pana se incorporeaza (nu stui ce se intampla daca puneti toate ouale deodata, dar daca incercati, va rog sa-mi spuneti si mie ce iese :D)

5. Se toarnă într-o pungă pentru spritat, sau ziplock de unica folosinta, si se spriteaza mici gramajoare de aluat in tava tapetata cu hartie de copt. Lasati 2-3 cm intre fiecare bila de aluat pentru a permite gogoselelor sa creasca.

gogosele ^_____^

Puteti sa va jucati cu forma, adica sa le faceti mai mari sau mai lunguiete, cu conditia sa fie toate de aceeasi forma intr-o tava, ca sa se coaca uniform.

6. Coaceți timp de 15 minute la 220 grade C, apoi scadeti temperatura la 190 grade C si mai lasati la copt 10 minute. Opriți focul si lasati gogoselele sa se raceasca in cuptor cu usa intredeschisa pentru inca 10-15 minute.

În primele 15 minute este important să păstrați închisă ușa cuptorului, altfel se lasa. Prima data cand am facut, am vrut sa intorc tava ca mi se parea ca alea din spate se coc mai repede, si cand am scos tava afara s-o bag invers, m-am trezit cu gogosile desumflate ca niste corturi. Apoi si-o revenit, dar nu la dimensiunile initiale.

Un alt lucru, deoarece am un cuptor cu convecție, nu am monitorizat temperatura precis. Am termometru doar ca dureaza ceva pana creste/scade tempratura in cuptor, asa ca ce-am facut a fost sa le coc la tempratura mare primele 15, si la temperatura mai mica urmatoarele 10 minute.

Pentru umplutura, am făcut crema ca aici apoi am amestecat-o cu frisca.

Am făcut glazura (ganache/ganaj) direct pe aragaz, fara bain-marie etc.  Ciocolata + frisca intr-o cratita la foc mic pana se topesc împreună și devin o emulsie lucioasă.

Am umplut fiecare gogoasa cu crema si am scufundat-o cu capu-n jos in glazura apoi le-am lasat la racit pe un gratar. Initial am turnat sosu peste ele, dar mi-am dat seama ca arata mult mai bine daca is acoperite complet in partea de sus cu glazura.

+aberatia din google translate, for funsies *Asta e despre asta. e un pic de timp consumatoare, dar este într-adevăr merită gust în final.*

I hope you enjoyed this 😀 i know I did.


One quick recipe before i go to sleep. It’s not quite a recipe, as in, it’s made with store bought puff pastry, but it’s quick, delicious and looks pretty. Did i mention the taste? it’s nice. I’m especially proud by the “creme patissiere” which i’ve tried before in various egg/flour/milk proportions and wasn’t quite satisfied with the results, UNTIL tonight.

Allow me to proceed:

Ingredients for .. 20 tiny tarts (5 cm diameter) + the perfect creme patissiere

– 1 sheet puff pastry (one package contains two of those)

– 3 egg yolks

– 50 g sugar (to me, this is just the right amount of sweetness)

-20 g flour

– 250 g milk

-vanilla extract of seeds from half a pod (i used ground vanilla pod)


1. Heat the oven to 200 °C, line a tray with parchment paper

2. I recommend cutting the dough in circles using sharp cookie cutters, as it sticks. Poke some holes in the dough and shove the tiny tarts in the oven for about 15 minutes, make sure to check on them so they won’t burn. Optional: you can brush them egg wash for a golden colour when ready.

3. While the tarts are baking, you can start withe the filling. Set the milk in a pot and let come to a boil.

4. Mix the egg yolks with sugar and vanilla till they become fluffy and light (you can save yourself some time if you use a pan that can be used on the stove). The sugar should half dissolve and the whisk should leave traces for a second or two. Add flour and mix well.

5. In a different pan, bring the milk to a boil and then pour over the egg yolk mixture slowly, in a continuous streak, whisking to avoid lump-formation.

6. Give it another stir and set it back on the stove. Don’t stop mixing. Should take at least 3 minutes before it thickens up. If you’re careful and mix the edges, you won’t end up with any lumps. I’m really happy my cream was lump free :p

7. Once done, pour into a cold bowl and cover with plastic wrap, straight over, to avoid “skin” formation. You could also pour it into a bowl over another ice bowl, to cool it faster.

By now, the tarts should be out of the oven, cooling.



Once all the ingredients are at room temperature, scoop the middle of the tartletes. Using a pastry bag, pipe the creme patissiere over each tart. Top with raspberry or any other fruit of your liking and serve (though i strongly recommend you use a rather sour-sweet fruit to balance the cream sweetness).

One more thing, i also filled a few with nutella, was curious about the combination. I didn’t like it.

and that’s it. i very much enjoyed this quick dessert.

O rețetă rapidă înainte de a merge la culcare, un fel de cremes. Nu-i chiar o reteta, pentru ca doar crema este facuta in casa, aluatul este cumparat. Dar asta conteaza mai putin 😀 rezultatul e surprinzator de bun. Sunt mândra mai ales de “crema patissiere” pe care am încercat-o de mai multe ori cu proporții diferite de de ou / faina / lapte si nu am fost suficient de multumita de rezultate, până în seara asta.

Ingrediente pentru .. 20 tarte mici (5 cm diametru) + crema perfecta patissiere

– 1 foaie de aluat foitaj/aluat frantuzesc (un pachet conține două foi)

– 3 gălbenușuri de ou

– 50 g de zahăr

-20 g făină

– 250 g de lapte

– esenta de vanili sau semințele de la o jumătate de pastaie de vanilie


1. Se încălzește cuptorul la 200 ˚ C, si se tapeteaza o tava cu hartie de copt

2. Vă recomand sa taiati aluatul în cercuri folosind niste ‘cutite’ ascuțite pentru ca se lipeste. Presupun ca merge si cu un pahar sau cana, dar n-am incercat. Inainte sa asezati bucatile de aluat in tava, intepati-le cu o furculita. Lasati tartele la cuptor pentru aproximativ 15 minute, verificand-ule din cand in cand astfel incat acestea sa nu se arda. Opțional: le puteti unge cu ou batut pentru o culoare mai vie.

Puteti sa taiati tartele si in patrate, asa nu veti risipi aluat. Eu am copt resturile de aluat si le-am mancat calde 😐

3. În timp se coc tartele, puteti sa preparati crema.4. Puneti laptele la fiert.

4. Se amestecă gălbenușurile de ou cu zahărul si semintele de vanilie până devin spumoase si se deschid laculoare. Puteți economisi ceva timp dacă utilizați o oala pe care ulterior o puteti pune pe foc.  Adauga faina si amestecati bine.

5. Cand laptele incepe sa fiarba, se toarna incet intr-un fir continuu peste galbenusuri in timp ce amestecati vioi cu telul pentru a evita formarea de cocoloase.

6. Odata omogenizat, puneti-l iar pe foc pentru cel putin 3 minute amestecand continuu pana cand acesta devine vascos. Daca aveti grija, si curatati marginile vasului, veți obtine un amestec omogen si matasos.

7. Dupa ce s-a ingrosat, se ia de pe foc si se toarnă într-un castron rece acoperindu-se folie de plastic, pentru a evita formarea pojghitei caractersitici budincii. Pentru a grabi racirea s-ar putea turna si intr-un vas care la randul sau este pus intr-un vas cu gheata. Da nu-i nevoie ca n-aveti mult crema acili-sa.

Asa, cand sunt gata si tartele, se scot din cuptor si se lasa la racit.


Nimic mai simplu. Se decupeaza mijlocul fiecarui cerc si se scormoneste putin, pentru a face loc cremei. Folosindu-ne fie de un pos sau o punga de unica folosinta, spritam crema pe mijlocul fiecarei tarte. Eu am folosit un dui rotund. Le-am decorat cu zmeura pentru a balansa putin dulceata cremei dar presupun ca merg si cu alte fructe, depinde de gusturi.

Inca un lucru, eu am umplut cateva tarte si cu nutella, eram curioasa de combinatie, da’ ii mult prea dulce, si nu mi-o placut.

Asta e tot. Rapid si dragut, a nu se abuza.