[fruity summer greetings] Windbeutel with mascarpone filling and berries

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No idea what to bake this afternoon? Here ist the perfect last minute recipe for hot and lazy summer days: Windbeutel! There are made in a very short time and you can actually fill them with anything you like! My family goes crazy when I am baking these sweeties because everyone can add their favourite ingredient, such as nutella (for my brother), chocolate chips, chocolate syrup, brittle, cookie crumbles, fruit (banana, blueberries, blackberries, raspberries…).

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The correct translation would be ‘cream puff’. This comes because in detail it is a very fluffy dough (choux pastry) which is baked at high temperature! The basic filling is heavy cream combined with any kind of fruit. Because I am addicted to mascarpone (especially in combination with strawberries) my filling had to include it! But of course you can as well add curd cheese, yoghurt or even ricotta (but you have to keep an eye on the consistence, better use a package of stabilizer for whipping cream!). When you don’t have anything of these ingredients at home you can just use ice cream instead!!

I think there are no more words needed to describe this fantastic treat for hot and sunny afternoons! Time to grab it and go outside to enjoy the sun! 🙂

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Windbeutel with mascarpone filling

Ingredients:
375 g water
0,5 tablespoon salt
100 g butter
200 g flour (sifted)
5 eggs

filling:
250 g mascapone
250 g heavy cream
1 tbsp. vanilla extract
1 tbsp. vanilla sugar
confectioner’s sugar

Directions:

  1. In a heavy and wide saucepan, stir together the water, butter and salt and let it boil while stiring it the whole time. Remove from heat and add the sifted flour with wooden spoon until no flour can be seen anymore and it turns into a white clump. Transfer into another bowl.
  2. Now add the eggs one after another (!!) and stir very well with an electric mixture until the eggs are incorporated and mixture is clump again.
  3. Preheat oven to 220°C and prepare baking sheets. Transfer the dough to a pastry bag. Now pipe dough in small piles (or any size you prefer.
  4. Bake for 20-28 minutes (depends on your oven and the size of the Windbeutel!). Then remove from oven and tranfer them to a wire rack. Let them cool completely.
  5. Prepare filling: Beat mascapone together with the vanilla extract and vanilla sugar until creamy. In another bowl beat heavy cream until its smooth. Now combine both creams. Cut the fruit into smaller chunks as you prefer.Slice the Windbeutel and fill with the filling and fruit. Decorate with confectioner’s sugar.

 

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Have fun baking!

xxx

Caprice

[Paris flair and an Eclair] Caramel Eclairs with a Nutella mascarpone swirl

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Finally I am done with all of my exams. Weeks of studying will now switch into free days full of traveling, baking and quality time with family and friends. As I am planning some exciting trips (and recipes!) I thought about my last trip in December, where I have been to Paris for a couple of days. It wasn’t my first time there, therefore we didn’t visit Disneyland or Versaille again. Instead we went to my favourite places such as the Musée d’Orsay, Musée Rodin and of course the all-time classic: Musée du Louvre (I have to admit that I am a museum junkie!). I like the atmosphere and flair of the city so much. Sitting in front of the Eiffel Tower with some wine, baguette and cheese (I am in love with french cheese!) or walking besides the Seine with a big scoop of ice cream from Berthillon, located on Île Saint-Louis at sunset. And of course you have lots of possibilites to go shopping, in addition to the big department stores such as Galeries Lafayette and Printemps, there are many tiny shops full of unique and handmade pieces.
Of course I couldn’t resist stopping by Café Ladurée. I had to buy my favourite macarons, pistachio! But another pastry catched my eye: Eclairs. Before then I never really tried making eclairs by myself. But when I thought about a new recipe for the blog I wanted to give them a new kick.
As the name of my blog reveals I am in love with french pastry. I already showed you my favourite recipe for macarons and crossaints and now I will show you my recipe for Caramel eclairs with a Nutella mascarpone swirl!
Eclairs are glazed and filled pastry made of choux pastry. There are approximately 10 cm long and the filling can be made of strawberry, raspberry, coffee, chocolate, vanilla cream, cream or pudding. It is often coated with chocolate, caramel, fondant or icing. I decided to make a mascapone cream with a nutella (nougat) swirl and a caramel and chocolate glazing!

Eclairs with a Nutella mascarpone swirl

ingredients:
250 g water
0,5 tablespoon salt
60 g butter
150 g flour (sifted)
4 eggs

filling:
500 g mascarpone
400 ml heavy cream
250 ml yogurt
3-4 tbsp. white sugar
2 tbsp. Triple sec
2-3 tbsp. Nutella or nougat
decoration:
8 caramel candy
5 tbsp. heavy cream
150 g chocolate

Directions:
  1. In a heavy and wide saucepan, stir together the water, butter and salt and let it boil while stiring it the whole time. Remove from heat and add the sifted flour with wooden spoon until no flour can be seen anymore and it turns into a white clump.
  2. Now add add the eggs one after another until fully incorporated and the mixture is a clump again.
  3. Preheat oven to 220°C and prepare baking sheets. Transfer the dough to a pastry bag. Now pipe dough into 8-10 cm lengths (as you prefer).
  4. Bake for 20 minutes (depends on your oven!). Then remove from oven and tranfer them to a wire rack. Now, when they are still hot, cut into two halves.
  5. Prepare the filling: In a bowl beat heavy cream until nearly stiff. In another bowl mix macarpone, yogurt, sugar and triple sec, in the end add the heavy cream. Melt the nougat/Nutella and add the swirl with a fork (like you can see on the picture above).
  6. For the decoration melt chocolate in a saucepan and in another saucepan melt caramel candy and heavy cream. Take the tops of the eclairs and decorate either with chocolate or caramel or both.
  7. Transfer the filling to a pastry bag. Pipe on the bottoms of the eclaires and put the tops onto it.

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Have fun baking!

xxx

Caprice

[my best treasured secret…] Dark chocolate chip vanilla ice cream sandwiches

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I know it’s been a while since I uploaded the last post! But time is flying I was traveling again (visited amazing Canada) and now I am on my last steps of my final degree. To keep my motivation high, especially after a long day at uni, I brought my favourite treats from Canada with me! Besides from tons of new stuff I brought abroad, including clothes and books, I brought as well a lot of baking ingredients like marshmallows, rice crispies (stay tuned for an amazing recipe very soon!), graham crackers, peanut butter and my favourite chocolate (Ghirardelli)! Unfortunately the airport has its luggage assignations so I had to limit my shopping 😉

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Today I finally reveal my secret recipe for my favourite dark chocolate chip cookies! These cookies are crispy on the outside and super chewy inside! And I never ever had a cookie with such a rich chocolate taste before! Everytime I baked these, they turn out perfectly! Best birthday present, dessert, sweet snack or small present ever, I promise! But today I show you more than just my favourite cookie recipe! Finally the summer has arrived in germany! Time for mild summer nights, barbecues and refreshing snacks like sorbets, semifreddos and of course ice cream!!

Imagine these chocolate cookies are filled with ice cream! And of course not ordinary plain ice cream… I am talking about homemade mascarpone vanilla ice cream! Very creamy texture with a rich vanilla taste! Chocolate and vanilla is just an all-time favourite combo! The crispy chocolate cookie with the taste of dark chocolate is the perfect complement to the sweet and creamy ice cream –> great combination of two intensive flavors! And by the way, these cookies turn out even better when you take your favourite chocolate for baking (I used my Ghirardelli storage!).

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Of course you can substitute the dark chocolate cookies also with normal chocolate chip cookies (my favroite recipe here).

By the way now my Ghirardelli storage is used up again:(

Dark chocolate chip vanilla ice cream sandwiches

ingredients:
for the cookies:
30 g butter
225 g good quality dark chocolate
2 eggs
175 g white sugar
1 tbsp. vanilla extract
30 g flour
0,5 tablespoon baking powder
pinch of salt
pinch of nutmeg
160 g any chocolate chips

for the ice cream:
400g heavy cream
250 g mascarpone
3 egg yolks
1 vanilla bean
90 g white sugar
3 tbsp. vanilla sugar
optional: 1 tbsp. vanilla extract

Directions:

  1. For the cookies: In a bowl whisk together flour, salt, nutmeg and baking powder.
  2. Melt butter and dark chocolate and let it cool. In another bowl mix sugar, vanilla extract and add the eggs one after another.
  3. Now add the melted ingredients to the butter-sugar mix and mix well together. With a wooden spoon add the dry ingredients and mix until just incorporated. Now add chocolate chips. Refrigerate dough for at least 2 hours (and up to 2 days).
  4. Preheat oven to 175°C and prepare baking sheets. Form small balls of dough and put them on prepared baking sheets. Bake the cookies for 12-14 minutes. After baking let them cool on the cookie sheets for 10 minutes (!) before moving them to a wire rack to let them cool completely.
  5. For the ice vanilla ice cream: Mix together the egg yolks with the heavy cream, then add pulp of vanilla bean and vanilla sugar (if you want a really vanilla taste, add vanilla extract as well). Add sugar and in the end the mascarpone. Put mixture into a ice cream maker and blend for 20-30 minutes, then freeze in completely in a large plastic box, try to just cover the bottom of the box (about 2 cm thick!). If you don’t have an ice cream maker just pour mixture into a large plastic box and freeze in for at leat 5 hours.
  6. Take the ice cream and with a round shaped cookie cutter or a sharpe knife cut out round shapes. Place the piece ice cream on one cookie and top with another one (for a cookie tower just take less ice cream and bigger cookies! Enjoy with fresh fruit!

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Have fun baking and enjoy the summer!

xxx

Caprice