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Tuesday, April 28, 2015

Nutella® Croissants

Hello everyone!

 I have always loved croissants. Their buttery taste melting in your mouth. I think croissants are one of the best things in the world and, therefore, I always thought that they were incredibly difficult to make.

Well, turns out that they are not as difficult to make as I thought. Of course, they are great if you make your own puff pastry. If you are willing to do that, follow this link to my last post, that shows you step-by-step how to do it.

If you don't feel like doing your own puff pastry (I get it, it takes a lot of time) you could buy the dough instead. It will reduce the time into merely minutes (follow the instructions, of course!). 

 I made these croissants for a breakfast date with my friends. Each one of us brought something and we enjoyed a beautiful day in a park in the middle of Barcelona. We even had the visit of an excited puppy who would have wreaked havoc if I hadn't caught her on time!


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Tuesday, April 21, 2015

Rhubarb and Cream Cheese Danish + Puff Pastry TUTORIAL

Hello everyone!

 Get ready for a pretty image-heavy post! I finally dared to make puff pastry. I'm not gonna lie, it takes a lot of hours and a lot of patience. But it's not too difficult and the results are worth your work. If you follow my step-by-step, you will end up with 1kg of homemade puff pastry that you can use or freeze for future pastries! So let the fun begin!

The first recipe that I wanted to attempt with my homemade puff pastry was this Rhubarb and Cream Cheese Danish. Now, maybe you are unaware of this, but rhubarb is not something that is typically used here where I live. It actually took me quite a lot of time to find, and I had to go to "La Boqueria" which is a market place where you can find nearly anything, or at least, the rare things that you will not find in a supermarket. I actually took you there last summer. Even there, the vendor I asked for help thought I was from Germany, because people do not use rhubarb here.

Then, will you ask, how come you wanted it so desperately? It all started some time ago, I didn't have the blog yet, and I found a story that I fell in love with. Amazingly well written, it described vividly the colors, the smells and flavors of a love story that took place in a farmers market. Each chapter belonged to a month, and each month was matched with the fruit that was in season. The way the author described the simple act of biting into a peach was breathtaking.

Recently I re-read the story and I became obsessed again. I thought it would be fun to try and recreate the recipes, or at least, to make a recipe each month related to the fruit or vegetable that it was about. Therefore, in April: Rhubarb.
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Tuesday, April 14, 2015

Strawberry Cakes

Hello everyone!

 Here I come, again, with another strawberry recipe. I know, I know, I just can't help it! I always have strawberries at home now and it's difficult for me to resist them!

This one is very, very easy. I made it into four cakes, so I could give them away, but it can also be made into one. 

As you can see, its interior is really moist. Super moist, I would say. I used clementine juice instead of lemon (which is what would normally be used in these cases) and I think it gave it a great touch.



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Monday, April 6, 2015

Lemon Mousse and Strawberry Tartlets

Hello everyone!

 It's already strawberry season! In case you haven't noticed, I love strawberries. It doesn't matter if they are fresh, in a Strawberry and Cream Cake, in Strawberry Cupcakes, in an amazing summer pie with blueberries or even in Macarons! 

In this recipe, I used them fresh. These tartlets are very light, I brought them as a dessert for an amazing "fideuà" that my friend Andrea treated us to. They are perfect after a good meal, and ridiculously easy to prepare.

The lemon mousse can be prepared in about five minutes if you have some lemon curd already made. If not, quick, here's the recipe!




Lemon Mousse and Strawberry Tartlets

Ingredients (yields 12 tartlets 6cm diameter)

  • 1 package of shortcrust pastry
  • 200ml heavy cream
  • 4-5 Tbs lemon curd
  • 6 or 8 strawberries
  • butter and flour to prepare the tins


Directions

  • Pre-heat the oven at 180ºC (356ºF).
  • Grease the tartlet tins with butter and sprinkle with flour.
  • Cut circles on the shortcrust pastry (about 1cm larger than the diameter of the tartlet tin) and line the tartlet tins with them.
  • Prick them with a fork repeatedly so they do not rise when baking.

  • Bake the tartlets for 15 minutes (until they start to turn golden).
  • Take them off the oven and unmold, leaving them to cool down on a rack.
  • Whip up the heavy cream until peaks form. Add 4 or 5 tablespoons of lemon curd (depending on your preference) and stir gently, with soft movements.

  • Put a tablespoon of the mousse inside each tartlet and top it with ¼ tsp of lemon curd (optional).

  • Slice the strawberries and decorate.
They are done in record time! And they are so fresh and airy!


I hope you enjoy them! Here's the pdf for the recipe: Lemon Mousse and Strawberry Tartlets.

 Anna
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