Dessert

All posts in the Dessert category

Strawberry Chocolate Bar

Published July 4, 2016 by Ninik Becker

Strawberry Chocolate Bar by Ninik Becker

 

At the moment I’m affected by the beautiful song of John Legend, All Of Me. The song is so beautiful that makes me want to cry when listening with my heart.

Like the lyric in the song, I loves the curves and the edges of my Strawberry Chocolate Bar too !

This is very d**n easy recipe, children can make it and they gonna love it. I believe there are many similar recipe out there about strawberry and chocolate. I used dark chocolate couverture but regular dark chocolate or milk chocolate work too.

 

Please check this out :

 

When I made this, my hands covered with melted chocolate. Not just hands. Tabletops, my camera, my dress ( at that time I was not wearing an apron ). Sometimes someone just needs to be a silly.

Alright, this is the recipe. Adjust the measurement of chocolate with strawberry you use. And what kind of tray you use.

 

Ingredients :

Makes a single chocolate bar with 8 pieces of strawberry.

 

  • 8 pieces of fresh strawberry, rinse, pat dry, hulled.
  • 250 g chocolate, chopped (chips)
  • A small square tray
  • Foil or parchment paper, follow the size of tray
  • A skewer/a toothpick

 

You may replace strawberry with other fruits. Be creative !

 

Fresh strawberry

 

Choose uniform-size strawberries, rinse gently then pat dry with paper towel. One by one cut the greens, leaving evenly surface bottom, so these pretty little things can sit nicely.

Melt chocolate in a stainless steel/glass bowl, over simmering water in a saucepan. The water should not boiling.

Stir until all melted, smooth and no more lumps. Remove from the heat. At this point, the melted chocolate slightly warm. Allow to cool about 3-5 minutes or more, depends of how much you use chocolate. Don’t let too long, chocolate will get solid again.

Prepare a flat surface, lined with parchment paper.

Use a skewer/a toothpick to hold the base of strawberry, dip in the melted chocolate to coat evenly. With a fork, remove covered strawberry from a skewer then put on prepared flat surface lined with parchment paper. Repeat the process until finished.

Let sit until chocolate dry.

Meanwhile, prepare a small tray lined with foil/parchment paper with extra in the edges. To help remove easily later.

Pour 2/3 of melted chocolate into tray, allow to set or almost set. Dip the base of each strawberry into remaining chocolate then arrange on chocolate in the tray.

(If your remaining chocolate start to solid, warm up again by putting your bowl with chocolate in it, over hot water bath in a bigger bowl, stir until melt again).

Drizzle the remaining melted chocolate on top. Let sit in the fridge until set.

Lift the foil from the tray. Peel off the foil from chocolate.

Slice strawberry chocolate to see contrasting colors. Beautiful.

 

Strawberry Chocolate bar by Ninik Becker

 

Enjoy. Guten Appetit !

 

 

 

Easy Peasy Pain au Chocolat

Published March 7, 2016 by Ninik Becker

 

Life can be easier with bite of chocolate….

This flaky pastry was made from homemade pastry dough. If using store-bought puff pastry sheet, then the 30 minutes rest is not necessary. I used dark chocolate in this recipe but milk chocolate will be great for somebody with sweet tooth.

Ingredients :

  • 500 g puff pastry dough (homemade)
  • 100 g dark chocolate/milk chocolate
  • 1 egg for egg wash

Method :

  • Roll out puff pastry dough into large rectangle. Mine was 30 x 40 cm.
  • Cut into 10 equally size 15 x 8 cm rectangles.
  • Cut the chocolate into finger size if possible or just break into small pieces.
  • Put some of chocolate on the narrow edge of pastry and then roll up. Repeat the process until finished.
  • Put on baking tray, seam side down. Because I use homemade puff pastry dough, I let the pastry rolls to rest for 30 minutes covered, until risen.
  • In the last 10 minutes rest, preheat the oven at 210°C.
  • (If you use store-bought pastry sheet, skip the ‘resting time’, and preheat oven before you roll up the pastry).
  • Beat the egg, brush on the surface of pastries.
  • Bake at 210°C for 15-20 minutes until golden brown, puffy and crisp.
  • Remove from oven, allow to cool slightly before put on serving dish. This pastry can be served warm or at room temperature.
  • Note : beware that when just come out from oven, the chocolate still melt, oozing, and hot ! Please don’t directly eat or it will burning your tongue.

 

Pain au Chocolat

 

You can make the size smaller for mini Pain au Chocolat or cut into triangles to make Chocolate Croissant.

Bon Appetit !

 

 

Apple Roses Pastry

Published November 26, 2015 by Ninik Becker

Love planted a rose,

and the world turned sweet.

– Katharine Lee Bates –

 

Apple Roses Pastry by Ninik Becker made with love.

 

Late post ! Today my mind goes to sweet roses.

Easy recipe how to make Apple Roses Pastry. This recipe use 250 g of puff pastry dough and makes into four apple roses pastry.
Makes 4 Apple Roses

2 medium red apples, thinly sliced
A half of fresh lemon
1/2 cup of water
250 g puff pastry
Jam (this recipe use Strawberry Jam)
Powdered sugar for dusting

Tools : Muffin tin or Foil cups

Directions :
Cut red apples into half, cored and slice thinly. Put in a bowl, squeeze half of lemon over the apple and add 1/2 cup of water. Mix carefully. Microwave for 3 minutes high heat. If do not have microwave, steam/cook over the stove.
Put sliced apple on paper towels, pat dry the excess water.
Preheat oven at 180°C.
Roll out puff pastry into square 30 cm x 30 cm
Cut into 4 : 30 cm x 7.5 cm
Spread each pastry dough with Jam and arrange apples overlapping each other, covering half dough.
Fold the dough leaving the apple skin exposed. Press lightly.
Roll from end to end creating rose effect.
Put into muffin tin/foil cup.
Bake for about 45 minutes, until outer crispy. The center of roses slightly soft due to moist from apple but it was cooked already.
Allow to cool in the pan for a few minutes, transfer to wire rack until completely cool.
Dust with powdered sugar.

Enjoy guys !

 

Steamed Plantain Roll

Published July 30, 2015 by Ninik Becker

Steamed Plantain Roll

 

Steamed Plantain Roll recipe by Ninik Becker.

Another way to eat plantain is by rolling it inside the dough and then steam. Enjoy with steamed grated coconut and brown sugar syrup. It could be served warm or at room temperature.

 

Syrup :

  • 50 g brown sugar
  • 50 ml water
  • a drop of vanilla or a slice of pandan leaf

Cook in medium heat until thick but still runny. Transfer into a small jug, let it cool.

 

Dough :

  • 110 g rice flour (real rice flour, not sticky rice flour)
  • 100 g all-purpose flour
  • 2 or 3 ripe plantain, peel off the skin
  • 50 g tbsp granulated sugar
  • a pinch of salt
  • 1/2 tsp vanilla extract
  • 400 ml water

 

  • Good quality banana leaves, large enough to wrap the plantain, wipe clean with a towel and put over heat to slightly wilt. If banana leaf is difficult to find, use parchment paper.
  • 50 g finely grated fresh coconut + a pinch of salt. Mix and then wrap with banana leaf, seal with toothpick.

 

In a saucepan, mix well all-purpose flour, salt, water, vanilla and red food colouring. Cook while stirring until boiling point. Turn off the heat.

Add rice flour and stir until slightly dry and form a ball.

Prepare two layer of banana leaves, spread some dough over it then place the plantain over the dough. Take more dough to cover the plantain. Roll like making sushi. Seal both end with toothpick. Repeat the step for the other plantain.

Heat up water in the steamer. Steam wrapped plantain and pouch of grated coconut as well in high heat for about 30 minutes. Remove from the steamer and let slightly cool.

To serve : Open the wrap, slice about 3 cm thickness transfer to  dessert plate. Sprinkle with grated coconut and drizzle with brown sugar syrup.

 

Steamed Plantain Roll

Enjoy !

 

 

Mango Pancake Roll

Published April 30, 2015 by Ninik Becker

Mango pancake roll

 

Mango Pancake Roll recipe by Ninik Becker.

This is easy peasy recipe for breakfast or some people also eat as dessert. As usual, my recipes are flexible. The fruit use in this recipe could be any fruit you like.

The pancake is thin almost like crêpe, crisp edges. I use canned mango because  don’t have fresh ripe mango at the moment.

Mango pancake roll

 

Ingredients :

  • 2 eggs
  • 2 tbsp sugar
  • 1 1/2 cups milk
  • 1 cup flour
  • 3 tbsp melted butter
  • a pinch of salt
  • extra butter for brush the pan
  • 1 can of mango slices (if use fresh mango, choose the ripe one and heat in a pan with little sugar+lemon juice)

Method :

  • In a bowl whisk together eggs, sugar, milk and salt.
  • Gradually add the flour and whisk until smooth.
  • Add melted butter and mix again until smooth and no lumps. The batter will be thin.
  • Brush non-stick pan in medium heat with butter, pour a ladle of batter (about 1/4 cup) into the pan. Move the pan to spread the batter coat evenly to the base of pan. May drizzle little butter or oil around the edges to make pancake easy to move. Cook until the bottom golden brown then flip to cook the other side.
  • Keep warm and repeat the rest until finish.

Make a thin pancake in the pan

  • Take one pancake and stuff with mango slices.

Stuff the pancake with mango slices

  • Roll the pancake into a log. Make some cut if you like.

Roll stuffed pancake into a log

  • Chop the remaining mango and put on top of pancake. Drizzle with a little of mango liquid if you wish.

Mango pancake roll

Guten Appetit !

 

 

Chocolate Pudding Tartlets

Published October 30, 2014 by Ninik Becker

Chocolate pudding tartlets

Chocolate Pudding Tartlets.

Chocolate pudding tartlets

Chocolate pudding tartlets

Makes 4 tartlets

Pastry Crust :

  • 1-1/2 cups flour
  • 2 tbsp sugar
  • 1/2 cup cold butter
  • 1/8 tsp salt
  • 1 egg, beaten
  • few drop of cold milk/cold water if too dry.

Mix flour+sugar+salt+butter into crumble, add beaten egg (few drop of cold milk/cold water if needed ) then knead briefly and shape into a disc. Wrap with cling wrap, fridge about 20 to 30 minutes. Or freezer about 15 minutes.

Using a rolling-pin flatten the pastry dough between plastic wrap, evenly thin and wide. Transfer on each pastry form, tidy up the bottom and the sides. Prick with a fork.

Bake in preheated oven at 205 C for 5 minutes then reduce temperature to 180 C for 15 minutes. Remove and cooling down.

 

Chocolate pudding filling :

  • 1 sachet Quick Chocolate pudding powder mix
  • 300 ml milk
  • 1 small can mandarin orange, drain the juice

 

Using electric mixer, beat in high-speed for 3 minutes until thicken. (No cook pudding).

Spoon the filling onto pastry shell and garnish with mandarin orange on top.

Chill in the fridge to set.

The remaining pudding I put in the glass.

Enjoy !

Chocolate pudding tartlets

Chocolate pudding tartlets

 

Petite Lemon Cakes

Published October 23, 2014 by Ninik Becker

Petite Lemon Cakes

Petite Lemon Cakes.

Petite Lemon Cakes

Moist, soft, cute cakes.

Petite Lemon Cakes

Today’s experiment is about petite cakes made from fresh lemon juice along with it zest that I mixed into the mixture. The result is soft and moist cakes with fresh lemon flavor.

And just like other my experimental recipe, I made in small portions too. If it work great, the measurement can be double.

Makes 4 or 5 small ramekins

Ingredients :

  • 3/4 cup flour
  • 1 tsp baking powder

Sift those two above together, set aside.

 

  • 2 eggs
  • 3/4 cup confectioner sugar
  • 1/3 cup whipped cream

 

  • 2 tbsp butter, melted (microwave or put in a small bowl inside a bigger bowl with hot water. The butter will melt slowly while you doing something else.
  • 3 tbsp fresh lemon juice
  • 1 heaped tbsp lemon zest
  • lemon slices for garnish

 

Method:

  • Preheat oven at 180 C, rack in the middle. Grease the ramekins.
  • Whisk ( I use hand whisk) sugar and eggs until sugar dissolves.
  • Add lemon juice, lemon zest and whipped cream. Stir to combine.
  • Add sifted flour+baking powder, slowly stir using a spatula. Add the melted butter. Do not over mixed.
  • Spoon some batter cakes into greased ramekins 3/4 full.
  • Bake until golden brown ( a toothpick comes out clean) about 20 minutes, depending on your oven.

Petite Lemon Cakes

  • Let cool in the ramekins, loosen with a knife to remove.

Petite Lemon Cakes

Transfer to serving plate and garnish with lemon sliced and a dollop of whipped cream if you like.

Enjoy with hot drinks.

Petite Lemon Cakes

 

 

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