Category Archives: etc.

Everything else I made that is sweet :P

My very first gingerbread house

So busy again as usual around Christmas.
I had full internship week, and also working at 2 jobs.

At my internship we made about roughly 200~300 dessertcakes of 1 sort.
Two days I was assigned to something specific like crème and chocolate whipped cream. (and made that like 7 times or more in huge volumes)

But for the first time I finally got time to experiment again. 😀
And I experimented with a gingerbread recipe.

This is what I made:
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It says happy holidays!

It looks a bit amateurish and I don’t know if I got the right recipe at all.
But it tastes great and it is also somewhat sticky/chewy.

Found the recipe on some german site and then followed half of the instructions and added some other things here and there.
(And besides coming short of certain ingredients I just guessed the oven temperature and time :P)

But it looks like a real gingerbread house at least, even though I never tasted one, saw one in real life or have even seen it made before.
My recipe:

  • 180 gram flour
  • 120 honey
  • 1 egg
  • 3/4 teaspoon baking powder
  • 1 whole egg
  • 1 1/2 coffeespoon cacao powder
  • a little bit of cinnamon
  • 1 ground up clove
  • a little bit of ginger and nutmeg

Add it all into a bowl and mix until you got a ball, let it sit overnight in the refrigerator.
Next day roll it out to 3 mm (it will rise in the oven) and cut out the desired shapes. (Do make the roof a bit longer since mine was way to short.)
Bake it at 150 degrees celsius for 15 minutes.

If you have a better recipe, please let me know ^^ thank you!
Have a merry Christmas!!

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Filed under Cookies, etc., Sweet

Meringue week

This whole week was only about meringue!
We were divided into several groups and our group had meringue.
Me and 2 other classmates had to do a presentation about it.
We had a report about meringue existing of 25 pages full of words, going from the ingredients to the regulation.

And still the teacher had material to fill up ours!

old picture

old picture

The above picture is very old, but I learned before I wanted to be a pastry chef that meringue can handle fillings.

Now I know that there are four types of meringue. (after having added the shift sugar)

  1. Raw (dutch) : just put sugar in while it turns
  2. Heavy (german): get the sugar with a little bit of water to 45 degrees celsius and add to the turning egg white
  3. Cooked (Italian/French): cook the sugar with a bit of water to 118 degrees celsius and add it (in one tiny stream) while it turns slow
  4. Hazelnut (with small broken hazelnuts in it)

What sugar does to the product and where to look out for, when making meringue.

  1. Powdered sugar (except for the ones ment for freezers or moist) : good and lots of air compositions, but can make the meringue sandy.
  2. Crystal sugar: good, less air composition, but is overall used for heated meringue.
  3. Other sugars like brown sugar and such isn’t used, because of the oil layer around them or any added stuff.
    Remember! egg white is sensitive for any pollution into it.

First of all, and this is the most important, make sure you’re material you use is cleansed. (tat and filth free)
Since we were making meringue in school, we constantly had the teacher telling us that we needed to measure the egg white straight into the mixing bowl, because if we use a measuring cup we could get the egg white polluted that disturbs the albumin that gets air into it.

And apparently (a test to do for in class maybe) the ash of a cigarette can save a collapsed meringue, the problem is you then got ash into your food. (not recommended to do for food purpose, but rather an experiment if you want to know the connection)

I think I could rattle on for several blogs like this. 😀
but hey it is reading material and maybe useful as well.

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More truffles and things I follow

Yes again truffles.
We had to decide what we wanted to make and I wanted to make hollow chocolate figures.
Sadly my class didn’t care and just grabbed the easiest for themselves.
So they made hollow figures and full chocolate letters. (to easy)
So a friend of mine and I both made truffles with vanilla in it, and made praline filled letters and chocolate bonbons.
Then they started to complain we should hurry up and clean since they were already done. Eventhough we only took a 5 minute break instead of 15 like they did.
But we didn’t get disturbed by them that easily since we got the best truffles.
And a lot of them as well! (even the teacher sneaked out a few)


But besides making stuff at school.
I also follow some blogs.
Mostly food related :P, but just take a look maybe you find them just as interesting.

Bakerella
Maangchi
Aeriskitchen
Browneyedbaker
TheUnorthodoxEpicure
MyDearBakes
Daisy’sWorld
SimplySpeedySnacks
Maggie’sOneButtKitchen (currently not updating since the kitchen is under construction)

More are under the page: Links
And I still need to put some of these dear bloggers underneath it, since I really think they deserve the attention.
That and they have good recipes.

Enjoy!

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Filed under etc., everything and nothing, School, Sweet

Truffle chocolate

Super glad right now!
Know why?
Well I’ve made chocolate treats at school. ^^
Chocolate truffles and chocolate bonbons.


It is fun to make, but it takes a lot more time to make the interior than the actual chocolate bonbons.
We don’t have a lot of choices for the shape at school and this just so happened to be left.
This one was filled with instant coffee and hazelnut pâte.
(I did taste test in between with the pure coffee and hazelnut pâte, which stunned my tongue for several minutes, so I had to search for victims who could say if there should be more hazelnut in it or not)
In the end I did get the right amount so that none overruled each other. 😛

It is a creme filling btw

And we also made truffles!!

The hardest part was getting them through the chocolate, without letting the creme get soft, and without a too thick layer of chocolate around them.
The first batch of chocolate was too much tempered so it got quicker solid than we could throw in the creme.
The second batch of chocolate was tempered too little so the chocolate didn’t get solid enough resulting in a lot truffles on the plate with cocoa/powdered sugar that couldn’t be picked up quickly.
I learned a lot though.

We even got to spout chocolate letters!
That was actually quite easy as well. And my class had to make an order of 35 letters with 8 persons to spout chocolate.
It resulted in some extra chocolate letters. Luckily chocolate can stay good for quite a long time, while it is conditioned in the right way of course.

Next week we are going to focus on meringue. (Maybe I’m even allowed to make my chocolate – peppermint ones ^^)

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Filed under etc., School, Sweet

A lost cake and my garden

Last week I didn’t post anything, because my grandfather got through a rough time.
He was almost pronounced dead and some days later the doctors didn’t think he would survive it that day resulting in a very chaotic weekend. Continue reading

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Filed under etc., everything and nothing, Sweet

A nice dinner

So Thursday I cooked for someone. .. 😛
And unexpectedly tasted way better then I had in mind.
But I went home with a bit of a headache because I was really hyperhappy at some point.

He took some pics of it for me so I could post it here.



First was fresh made soup: vegetables, small meatballs and bouillon slowly simmered.
Second we tried to make pasta ourselves but that failed so we took premade, but made the sauce ourselves.
The sauce cointained minced meat, red peper, zucchini, italian herbs and peeled tomatoes from a can. (and a bit salt and pepper)
As last we had the tiramisu with chocolate drops and selfmade marzipan roses.
I kinda thought it would be nice on top of the dessert and it fit perfectly. (after pushing the stem into it 😛 )
He couldn’t get it out anymore even though he wanted to eat it last… he seriously ate around the marzipan!

It was fun to do and for him his first time cooking for his parents.
They were really glad we made a bit too much soup.
The bouillon we did not made, but the vegetables and meat made a lot of difference.
Maybe the carrot, zucchini, red peper and leek made the most difference.

I do know one thing besides the fact they are full untill the next day is, it tasted great!
And that is what I like to hear the most when I help/cook.

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Filed under etc., Geen categorie, Sweet

Not much but biscuit cupcakes

Yes I know, no fancy stuff today.
I wish it was different.


But look what a cute baking shapes!

Got them during the birthday party and tested them out.
Then the people from the café downstairs got a treat, my dad took some to work and I didn’t have much left for a meet up with someone.
He didn’t mind having only one cupcake covered in chocolate.
Still I felt I should have taken some more, but I felt a bit awkward since this was my first time going out with a guy. (not planned by other friends or planned to do with friends who can’t go the last minute)

These cupcakes are made of simple flour, sugar eggs and afterwards covered in chocolate that easily melts.
In other words if it is hotter than 25 degrees celsius the dark chocolate takes a soft butter form and smudges the face of who eats it.
My father looked funny with the smudge on his face.

The cupcake shaped biscuit was hard to remove sadly enough, but on the other hand the heart shaped slipped out as soon as I turned over the bakingplate.
So I think I’m going to use the heart shapes a little bit more than the cupcake eventhough it is really adorable.

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Filed under etc., Sweet