Baba au Rhum à la crème vanillée by Bonne Maman

Baba au RhumSome weeks ago, I bought some pots of Baba au Rhum from the brand Bonne Maman. They wrote their recipe on the back of the pack so I decided to try it as I really liked their baba!

I followed the recipe but the quantites were weird so at the end I had two big babas au rhum to eat. I could have invited 15 persons to eat them!

Below is the recipe with modified quantities which I think make more sense.

Makes 6 to 8 servings

  • For the sponge cake

Beat together 500ml water, 50g honey, 2 whole eggs and 3 whites. Add 125g sugar and 1 pinch of salt. Fold in 250g plain flour and 2 tablespoons baking powder and mix together well. Pour the mixture into a large baking dish until it comes half-way up the sides. Leave to settle for 20 minutes at room temperature, then bake for 15 minutes at 180°C.

  • For the syrup

Heat together 500ml water with 200g caster sugar. Add 100ml good quality brown rum, then leave to cool. Pour this onto the warm baba.

  • For the cream

Beat together 1 whole egg, 1 egg yolk and 60g caster sugar until frothy. Bring 500ml double cream to the boil. Away from the heat, put a split vanilla pod into the cream and allow it to infuse for half an hour. Gently pour the cream into the egg mixture, stirring continually. Transfer the cream and egg mixture into a pan and cook gently, without boiling, until it thickens enough to coat the back of a wooden spoon. remove from the heat and leave to chill overnight. To serve, spoon the prepared cream onto the rum-soaked cake.

Christmas Cinnamon cookies

Christmas Cinnamon CookiesChristmas is now coming so quickly that it is time to get into the christmas spirit. Christmas means happiness, family, presents, cold weather and good food. Set up yourself close to a fireplace with a tea and some of these cookies in shape of angel and enter into the magical world of Christmas.

 

For 30 cookies

  • 250g flour
  • 100g butter
  • 35g white sugar
  • 35g brown sugar
  • 1 egg
  • 1 tablespoon of cinnamon

In a bowl, mix the flour, brown and white sugar, and the cinnamon.

Cut the butter in small pieces and add it to the dry ingredients. Work with your hands.

Add the egg and keep working with your hands until you get an homogeneous dough.

Put the dough into a ball and spread it on a flat surface.

Take your cutters and cut the dough to have your cookies with the fabulous Christmas shape.

Put the cookies on a baking sheet and bake them for 10 min at 200°C.

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Dark chocolate mousse

Chocolate mousseChocolate mousse is a classic dessert but as all the chocolate lovers I like it with dark chocolate. Served with a biscuit such as Cat’s tongues this is absolutely delightful.

 

 

 

For 4 persons

  • 200g dark chocolate (one bar)
  • 4 eggs
  • 1 table spoon creme fraiche
  • a pinch of salt

Make the chocolate melt in a bain-marie.

Once the chocolate is melted, add the creme fraiche.

Divide the yolks and the whites and add the yolks to the chocolate. Stir until well combined.

In a mixing bowl, add the pinch of salt to the egg white and whip them up.

Mix one third of the chocolate with the eggs very carefully. Then add the remaining chocolate, mix well but very slowly to have a nice mousse.

Pour the mousse in a big bowl or in ramekins and keep refrigered fro at least 2 hours.

I always do my mousse one day before eating it.

 

 

Raspberry thumbprint cookies

Raspberry thumprint cookies are easy and quick to make. This is a recipe quite fun to realise with kids. Indeed, childrens like cooking and take part when you bake a cake. With this recipe they can do the thumb prints in the cookies and fill the holes with their favourite jam!

 

For 30 cookies

  • 130g butter
  • 80g sugar (40g white sugar, 40g brown sugar)
  • 5ml almond extract
  • 200g flour

Preheat oven at 180°C.

Cream together butter and sugar until smooth.

Add the flour and almond extract. Mix until well combined.

On a baking sheet, roll teaspoon full of dough into balls. Make a print with your thumb in the center of each ball. This is the fun part of the recipe.

Fill the hole made with your thumb with the jam.

Bake for 15 minutes until the edges are brown. If you notice after 10 minutes baking that there is not enough jam don’t hesitate take the tray of cookies out to add some jam and put them back in the oven.

Cranberry and white chocolate cookies

Cranberries come from North America. We don’t know them very well in France even if we can see them now appearing in juices or cookies in the supermarkets. Here in London, it is quite easy to find them so I decided to buy some and make cookies. They are also very healthy since they are a rich source of antioxidant. All I know is that these cookies were a success. One of my friend was here for the weekend and she couldn’t stop eating them. She wasn’t the only one…

For 15 cookies

  • 70g butter
  • 65g brown sugar
  • 65g white sugar
  • 1 egg
  • 115g flour
  • 1g baking soda
  • 80g dried cranberries
  • 80g white chocolate chips
  • 5 ml cognac

Preheat oven at 180°C.

In a bowl, cream together the butter, brown sugar, and white sugar until smooth. Add the egg and the cognac. Add then the flour and baking soda, stir until well combined.

Mix in the white chocolate chips and cranberries.

Drop by heaping spoonfuls onto a baking sheet.

Bake the cookies for 10 minutes.

Chocolate brownie

Chocolate Brownie is an American classic but for me, it is more than this… This is my favourite cake because it is smooth. I love it warm with vanilla ice cream or cold for my lunch box!

  • 200g dark chocolate (and only dark, please!)
  • 130g sugar
  • 150g butter
  • 10g vanilla sugar
  • 50g flour
  • 3 eggs
  • 50g pecan nuts
  • 1 teapoon of baking soda

Pre-heat the oven to 180C.

Set a bowl over, but not touching, a pan of simmering water, and add 200g of the chocolate, broken into pieces. Allow to melt, stirring occasionally, and then remove from the heat immediately.

In a pan, melt the butter.

In a bowl, mix together the eggs, sugar, vanillar sugar. Then add the flour, the baking soda and the melted butter.

Add the pecan nuts and after the melted chocolate. Stir a little bit and pour the mixture in a tin.

Bake for 15 minutes at 180°C and 10 minutes at 160°C.

Apple Crumble

I had some apples left and as they were getting soft so I decided to do a crumble. The good thing about crumble is that it easier to prepare than a tart. Below is the recipe.

 

 

 

Serve 4

  • 4 apples
  • 20g salted butter
  • 100g flour
  • 80g unsalted butter
  • 80g sugar (40g white sugar/40g brown sugar)
  • 1 teaspoon cinnamon

In a pan, simmer the chopped apples in the salted butter until they are soft. You can add 2 tablespoons of water to make juice for the cooking.

In a bowl, combine the flour, sugar, unsalted butter and cinnamon. Stir all these ingredients together. Keep working the crumbs with your fingers until the butter is absorbed.

In a pan, layer the apples and then the crumble on the top. Bake for 45 minutes at 180°C or until golden brown.

Personnaly, I prefer eating crumble when they are warm because there is much flavour. If you don’t eat everything in once, you can always heat it again the next time and it will taste the same.

Pear and Cinnamon Muffins

Some days ago I bought some pears on the market. This is one of my favourite fruit. As we were going to a hiking trip last weekend, I decided to make muffins with these pears. Muffins are a perfect treat for a picnic.

 

 

 

 

 

For 10 muffins

  • 2 big pears
  • 3 eggs
  • 120g butter
  • 3 teaspoons of baking powder
  • 140g sugar (70g of white sugar, 70g of brown sugar)
  • 1 teaspoon of cinnamon
  • 225g flour
  • 4 tablespoons of milk

Preheat your oven for 15 minutes at 180°C.

In a pan, melt the butter.

In a bowl, mix the sugar, the flour, the baking powder and the cinnamon.

Add the eggs, the milk while stiring until the batter is smooth.

Once everything is well combined, add the pears that you will have previously cut in small cubes.

Fill the muffin tin.

Bake for 25 minutes or until they are brown.

 


Vanilla Cupcakes

This is a basic cupcake but it is very delicious. You can change the colour of the buttercream adding food colouring without changing the taste. Sometimes simplicity is far better than complexity…

For 12 cupcakes

Vanilla cupcakes

  • 200g flour
  • 1 tablespoon baking powder
  • 80g sugar
  • 10g vanilla sugar
  • 90g butter
  • 2 eggs
  • 30g crème fraîche

Vanilla buttercream

  • 100g butter
  • 200g icing sugar
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla extract
  • Some drops of food colouring if you wish to have fancy cupcakes

The cupcake

Preheat the oven to 180°C.

In a pan, make the butter melt.

In a mixing bowl, sift the flour, the baking powder. Add the melted butter, the sugar and vanilla sugar. Mix until soft and then add the eggs. Beat until the dough is smooth. Spoon the batter into cupckes case and bake for 25 minutes.

Once baked, let the cupacakes cool dowm completely before adding the icing.

How to make the vanilla buttercream?

Beat the butter and icing together. Add the milk a little bit after and the vanilla extract. If you want to give a color to your buttercream, add the food colouring.

The Vanilla Cupcake

Fill a pastry bag with the buttercream and decorate your cupcakes as you wish following your inspiration!

Madeleines

I am just back from work cycling. On my journey, I had some rain showers and while I was pedaling in my wet clothes, I thought that a hot shower followed by a tea with madeleines will be wonderful to recover. Madeleines or shell-shape cookies as they are called in the United States. Let’s go to bake them (another French secret) with the recipe below which is quick and simple.

For 18 madeleines

  • 85g flour
  • 65g sugar
  • 40g butter
  • 2 teaspoons of baking powder
  • one pinch of salt
  • 2 eggs
  • lemon zeste (as I rarely buy lemons, I use lemon juice)

In a bowl, whisk the eggs with the sugar. Add the flour, the baking powder, the melted butter and the lemon juice.

Pour in madeleine tin and bake for 10 minutes at 220°C.