Monday, July 11, 2011


Choux Pastry

1 cup water
125 gr butter
1 cup of flour
4 eggs

  • Melt the butter with water in a saucepan.
  • When it starts to boil add the flour and stir it quickly.
  • Couple of minutes later it start look like a dough take it off the heat.
  • When the dough starts to cool down a bit start adding 3 of the eggs one by one and keep string.
  • With the 4th egg's yolk make an egg wash by lightly beating the yolk of the egg and adding some salt to it.
  • Now you can either pipe or spoon the dough onto the baking tray covered with baking sheet, it's up to you.
  • When all of the choux pastry on the baking tray it's time to put some egg wash on them and then you can put the tray into the oven for 30 - 40 minutes.
  • When they're golden brown but not quit that brown:) you can take them out of the oven but be careful you don't wanna open the oven's door  before they're cooked or halfway, it will cause them to be flat rather than being fluffy:)
Custard Filling

1 egg
500ml milk
2 tablespoon of cornflour
3 tablespoon of flour
1 vanilla bean
just a bit less then a cup of sugar

  • Put all of the ingredients in a saucepan and start heating it up.
  • Keep string till it becomes a custard.
  • Take the vanilla bean out when it's ready.
Chocolate Sauce

1 cup of heavy cream
170gr semi-sweet chocolate
1 tablespoon vanilla extract

  • Chop the chocolate.
  • Place all of the ingredients in a saucepan and turn the heat to low.
  • Keep string until it turns into a silky sauce.
When the choux pastry is out of the oven and cooled down you can either cut the pastry in half and pipe or spoon the filling in or you can cut a small hole and pipe the custard filling into the pastry.
At last just put a spoon full of the chocolate sauce on top of the each profiterole and there you have it:)

Baked Parmesan Zucchini Sticks


3 large zucchini
2 eggs
1/2 cup plain bread crumbs
1/2 cup parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon dried garlic powder
olive oil spray


  • Preheat the oven 200C.
  • Spray olive oil spray on a large baking sheet.
  • Slice the zucchinis into long planks.
  • Cut planks in half, then slice them long into sticks.
  • In a large bowl, whisk 2 eggs together.
  • In a dish combine breadcrumbs, parmesan cheese, oregano and garlic powder.
  • Dip the zucchini sticks to the egg wash and then the breadcrumb mixture.
  • Place breaded zucchini stick onto baking sheet.
  • Spray the zucchini sticks and cook both sides approximately 10 minutes in the oven until they're crispy and golden brown.


Serves 4 - 6


1 stick bread
2 cups of tomatoes
1 teaspoon of balsamic vinegar
10 large leaves of basil
1/4 cup of olive oil
1 clove of garlic
1/4 teaspoon of chilli flakes


  • Put all of the ingredients (except the bread of course) in a bowl. Mix well and let it sit in the fridge while you're slicing your bread. You can warm your bread up in the oven or if you wish you can grill them, it gives you the crispy taste you want from your bruschetta. 
  • Take the mixture out of the fridge, spread it on the slices evenly.
There you have it:)


Serves 10 - 12 (slices)


4 large eggs
1 cup + 1 tablespoon sugar
454 gr mascarpone cheese
1 - 1/2 cups brewed coffee
1/2 cup coffee liqueur
40 - 45 ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate


  • In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.

  • In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.
  • In a small bowl combine coffee and coffee liqueur. Dip ladyfingers into coffee-liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.
  • In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.
  • Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight.