Tag Archives: dessert

Sourdough Cinnamon Rolls

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Make the dough:

  • 500g flour
  • 100g sour dough starter
  • 2g dry active yeast
  • 70g sugar
  • 5g salt
  • 250g milk
  • 1 egg
  • 75g soft butter

Mix all together and knead on slow for 10min. Dough should be a little sticky, but not messy and should leave the sides of the bowl clean. Add 1-2 tbsp of flour if too sticky. Let it rise for ~2 hours, until double in size.

Make the filling and the rolls:

  • 75g of butter
  • 200g of brown sugar
  • 1 tbsp cinnamon
  • 1 egg egg wash

Prepare rectangle pan (9×13) for the rolls by buttering it up well. Can coat the bottom with 1/2 cup of maple syrup.

Mix brown sugar and cinnamon together. Soften the butter a lot.Make an egg wash by combining the egg with 1 tbsp of water.

Roll the dough out into a rectangle, ~42cm x 30cm (18 inch wide). Spread the soft butter on the dough. Spread the sugar+cinnamon mixture over the dough with hands. Roll the dough so that it has a 40cm length or so. Cut into 12 equal pieces (divide by 4, then each by 3…).

Place the rolls evenly in the pan (4×3), egg wash, let rise for 45min.

Eggwash again, bake at 180C for 38-40min (until golden on top)

Make the icing:

  • 200g icing sugar
  • 55g butter
  • 1 tsp vanilla extract
  • 4+ tbsp milk

Melt the butter, combine with the vanilla. Poor over the icing sugar and add table spoons of milk one at a time until the consistency is right. Poor over the rolls, after they have cooled down for 15min. Wait another 5min before eating!

Store covered in fridge, reheat slightly before eating.

Dough after rising
After coming out of the oven
After icing and tasting

Easy tiramisu

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  • 1 package of mascarpone (475g)
  • 500ml whipping cream
  • 2 tsp vanila
  • 2 tbsp dark rhum
  • 2/3 cups sugar
  • 1 package of lady fingers
  • ~4 cups of strong coffee

Mix whipping cream, vanilla,  and sugar together and whip until soft peaks (e.g. in stand mixer).

Add mascarpone and 1tbps rhum and whip until hard peaks

Briefly dip ladyfingers in coffee + 1tbsp rhum and lay them down on the bottom of the dish (e.g. large rectangular Le Creuset baking dish). Do not soak the lady fingers, just a quick dip!

Cover with half of the mascarpone mixture

Add a second layer of lady fingers dipped in coffee

Add the rest of the mascarpone mix.

Sprinkle with cocoa powder through a strainer.

Let rest for at least 4 hours in the fridge.

Caracs

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Pour environ 25-30 caracs (suivant la taille des tartelettes; celles au Canada sont petites, en Suisse, ca fera plutôt 15 caracs):

  • 300g de chocolat noir (70%)
  • 3.75dl de crème (e.g. 35% m.g.)
  • 250g de sucre en poudre
  • colorant vert

Faire chauffer la crème et le chocolat à feu doux jusqu’a obtenir un melange bien liquide (normalement, on peut mettre les doigts dedans sans que ça brûle…)

Remplir les tartelettes du mélange au chocolat et mettre au frigo pour que ça se solidifie bien.

Mouiller le sucre en poudre de 3 c.s d’eau et 2 c.s. de jus de citron. Faire chauffer à feu doux jusqu’à ce que ce soit assez liquide, et naper les caracs avec. Décorer éventuellement d’une graine de café ou reserver un peu du chocolat.

Puis, remettre au frigo.

pumpkin pie

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  • 500g pumpkin
  • 2 eggs
  • 100g sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/8 tsp cloves
  • 1/4 tsp nutmeg
  • 340ml cream (18%)

Crust:

  • 150g AP flour
  • 1/2 tsp salt
  • 125g butter
  • 3-5 tbsp water

Make crust, add just enough water for it to stick. Need a rolling pin to get it thin enough (between plastic wrap and parchment paper).

Cook crust by itself for 10min at 220C with weights on it (e.g. “beans”, another pie dish), then 2 more minutes bare so that it dries out.

Poor filling into hot crust, cook 15min at 220C then 45min at 180C.

  • 500g of cooked mashed pumpkin
  • 3 large eggs
  • 100g cup white sugar
  • 100g cup brown sugar
  • 1 tsp vanilla
  • 200g cup cream
  • 2 tsp pumpkin spice

Mix all together well. Bake for ~60min at 190C (until the centre sets).

Can make pumpkin pie spice (1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves).

Pie crust (from fruit pie recipe):

  • 200g flour
  • 100g sugar
  • 100g softened butter
  • 1 egg

Cut the butter into the dry ingredients, add egg last.  Let sit in freezer for 20min before using.

Griessbrei (semolina pudding)

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  • 2 cups of milk
  • 1/3 cup of semolina (durum wheat)
  • small amount sugar, vanilla extract

Bring milk, sugar, vanilla to a boil on medium high in a non stick pot. Remove from heat while you very slowly pour in the  semolina while constantly stirring (to avoid making lumps). Put back on to medium heat and stir continuously for ~3-4 minutes, and then immediately pour the thickened mixture into bowls. Put bowl in the fridge. Feed to angry baby/mom/dad.

Swiss Fruit Pie

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Pie crust:

  • 100g sugar
  • 100g softened butter (room temperature)
  • 200g flour
  • 1 egg

Mix all until it barely holds together. Don’t over knead. Make into a flattened ball and wrap in seran wrap. Place in freezer for >20min.

Turn oven on to 350F (180C).

Butter a pie dish and flatten dough into it with fingers. Sprinkle some almond meal to keep dough from from getting soggy. Lay fruit inside. Can go in the oven as is, or one can add the following egg custard along with the fruit:

  • 2 Tbsp of sugar
  • 2 eggs, lightly beaten
  • 1 Tsp of vanilla extract
  • 1Tsp of corn starch (or flour), mixed into the cream
  • 2 dl of cream

Cook in oven for 45min. Let cool.