Lemon Mint Financiers

I don't come to the UK to live a fancy life. I'm having a good time with myself every day.

Blackberry cake with blackberry butter

 

Right now, I'm staying with my older sister in England.

Biscoff Cheesecake

Biscoff biscuits are biscuits from Belgium. They have the aroma of caramel and cinnamon. Besides the sweetness, they also have the delicious bitterness of caramel. The biscuits are very crispy. They are delicious when eaten with tea or coffee. But aside from biscuits, another thing I would like you to buy and eat is "Biscoff Spread". My sister likes to eat them by sandwiching 2 Biscoff biscuits together with Biscoff Spread to make a super Biscoff sandwich!!! 

But these biscuits are not only delicious when eaten plain, but also yummy when used to make desserts. And today, I will share with you another dessert. Hehe.

This recipe is a very easy-to-make cheesecake. It only uses a few ingredients. The main ingredients of this recipe are cream cheese, Biscoff biscuits, Biscoff Spread, whipping cream, and butter. That's all. (Vanilla is optional, but I believe everyone already has salt at home.)

It is a rare cheesecake (no-bake cheesecake), but it does not require gelatin to set. Because the cake will become set from the cream cheese and spread. Plus, the spread is already sweet, so we don't have to add more sugar.

This recipe is suitable for Biscoff lovers, lol. Because there are Biscoff in every part, from the base, the cheesecake, the spread for topping, and Biscoff biscuits for decoration!!!!!!!. Okay, if anyone is a Biscoff lover, let's make it together.

Biscoff Cheesecake

18 x 6 x 6 cm Cake

Base

65 g ....................... Biscoff Biscuit

25 g ....................... Melted unsalted butter

Cheesecake

140 g ..................... Cream cheese

1/8 tsp ................... Salt 

1/2 tsp ................... Vanilla extract

110 g ..................... Biscoff Spread Crunchy (at room temperature)

90 g ....................... Whipping cream

Topping

40 g ...................... Biscoff Spread Crunchy

3 pieces ................ Biscoff Biscuit

Line an 18 x 6 x 6 cm pan with baking paper.

Crush the biscuits with a rolling pin. 

 Mix the crushed biscuit with melted butter.

Pour the biscuit mixture into the prepared pan and press to level the top. Refrigerate for at least 30 minutes

Beat the cream cheese with vanilla, salt, and Biscoff Spread until combined.

Pour the whipping cream into the bowl.

Beat until combined and thicken.

Pour the batter into the prepared pan and level the top.

Cover and refrigerate until the cheesecake is set (at least 6 hours).

Warm 40 g of Biscoff Spread in the microwave at 600W for 30 seconds. Let it cool before using.

Remove the cake from the pan and top with Biscoff Spread. Refrigerate until the Biscoff Spread is set.

Decorate the cake with Biscoff biscuits before serving.

Biscoff Cheesecake

 

Caramel walnut cookies

A delicious cookie that's full of butter, nuts, and caramel.

Coating walnuts in sugar before adding them to the cookie dough helps reduce the bitterness of the walnuts and adds a caramel-like aroma.

Making by cutting the butter into the flour mixture,  this method creates a cookie with a crispy and crumbly texture. The liquid we use in this recipe is egg yolk; it adds richness and doesn't cause gluten development. 

The Sugared walnuts are not only used for adding delicious flavor to our desserts, but you can also eat them as a snack. ^^

If you want to plan ahead, you can make the dough, cover it, and freeze it for 2 months. 

Caramel walnut cookies

about 28 pieces

Sugared walnuts

10 g ........................ Water

25 g ........................ Granulated sugar

50 g ........................ Walnuts

1/8 tsp ..................... Salt

Cookies dough

90 g ......................... Cake flour
25 g ......................... Almond powder
35 g ......................... Icing sugar

1/8 tsp ..................... Salt
60 g ........................ Unsalted butter (cool, cut into 1 cm cubes)
10 g ......................... Egg yolk

Roast the walnuts in an oven toaster for 7 minutes and coarsely chop them.

Put the water and sugar into a pan and place the pan over medium heat. Bring to a full boil for 1 minute. 

Put the walnuts and salt into the pan and lower the heat. Stir until the sugar crystallizes.  Continue stirring until some of the crystallized sugar caramelizes.

Pour into a sheet pan and separate the walnut pieces. Let it cool completely.

Chop the walnuts and set aside.

Put the cake flour, icing sugar, salt, and granulated sugar into the mini chopper bowl. Process to combine.

Put the butter into the bowl. 

Process until combined.

Pour the egg yolk into the bowl.

Process until the dough starts to form.

Remove the dough from the bowl and press with the palm of your hand.

Mix the sugared walnuts into the dough.

Until combined.

Roll into a 3 cm diameter log and cover the dough. Refrigerate for 2 hours.

Before baking, preheat the oven to 170℃

Cut into pieces about 1 cm. thickness.

You will get about 28 pieces.

Bake the cookie in a preheated oven at 170℃ for 18-20 minutes.

Let the cookies cool completely before serving.

Caramel walnut cookies

 

Chocolate Fujisan bread

I've had this cute mold for quite some time now.

Iced Lemon Drop cookies

Since I really like lemon, I think there are at least 50 lemon-flavored recipes on my blog. Haha.

Ogura toast cube (bread with red bean paste and whipped butter)

If you have been following my blog for a while, you'll probably see this pairing quite often.

Smash cookies

Desserts are probably a must-have for me during stressful times. 

Olive bread

My niece is on school holiday and has come back home.

Black and white cheesecake

I'm still very busy, but I want to find time to make desserts and post about things. Being in the kitchen and writing about the things that I like is the best way for me to relieve stress.

Mini chestnut and coffee cake

I have bought a lot of new molds lately.

Caramel Eclairs

 

There are many things that I have to do.

Well, I still bake (if I don't have time to play in the kitchen, the stress would kill me, haha, but I just don't have time to film or edit videos properly). 

Today, what I'm going to share with you is an eclair. 

When I was a kid, I always called a pastry that's made from choux pastry, squeezed into a ball, and filled with pastry cream as an eclair. But if we're going to call it by its shape, an eclair is a pastry made from choux pastry and shaped into a long shape like this.

I personally didn't think much of it. But let's just keep it as a little bit of knowledge.

This eclair is a caramel eclair.

The choux pastry is no different from the usual recipe, but the filling (caramel pastry cream and caramel whipped cream) has been packed with a load of caramel flavor.

For this recipe, we'll make the caramel sauce first. This caramel sauce is so fragrant, but it has the least sweetness of all the recipes. So don't be surprised that we still have to add sugar to pastry cream and whipped cream. (This is the warning because some of you might think about cutting the sugar from the recipe, ^^").

For those who have never made choux pastry before, the two things you need to be careful about are 

1. The amount of eggs you add to the pastry

2. The baking process.

When adding eggs, you need to check the dough regularly to make sure it can stretch well but is not too wet. For baking, you need to bake the choux pastry until it is completely dry before removing it from the oven. If you can control these two things, you will get a dough that is airy and doesn't collapse after baking.

Caramel Eclairs

Make 10 

Caramel sauce

10 g ............................. Water

70 g ............................. Granulated sugar

100 g ........................... Whipping cream

1/8 tsp ........................ Salt

35 g ............................. Unsalted butter

Pastry Cream
2 ............................ Egg yolks
1/2 tsp ................... Vanilla extract
1/8 tsp.................... Salt
20 g ....................... Cake Flour

5 g ......................... Cornstarch
35 g ....................... Granulated sugar
30 g ....................... Whipping cream
200 g ..................... Milk

10 g ....................... Unsalted butter

Pate a choux
65 g ............................. Water
60 g ............................. Milk
50 g ............................. Unsalted butter
1 g ................................ Salt

3 g ............................... Granulated sugar
75 g ............................. All-purpose flour sifted
100-120 g .................... Eggs (about 2 eggs)

Caramel Pastry Cream

All the amount ............. Pastry Cream

90 g ............................... Caramel sauce

Caramel whipped cream

250 g ............................. Whipping cream

60 g ............................... Caramel sauce

25 g ................................ Granulated sugar

Warm the whipping cream in the microwave (600W) for 1 minute.

Place the water and sugar in a saucepan over medium heat. Cook until the sugar turns light amber in color. Pour the warmed whipping cream into the saucepan (be careful, as it will splash). Stir to combine.

Remove from heat. Add the butter and salt and stir to combine.

Pour it into a bowl and let it cool before using it.

Sift both of the flours into a bowl. Add salt and sugar and whisk to combine.

 Put the egg yolks, vanilla, and whipping cream into a bowl and whisk to combine.  Pour 200 g of the milk into the bowl and whisk to combine.

Cover and heat in the microwave (600w) for 2 minutes.

Remove from the microwave and whisk to combine.

Cover and heat in the microwave (600w) for 2 minutes more.

 Remove from the microwave and whisk to combine.

Add the butter and whisk to combine.

 Pass through a sieve onto a piece of plastic wrap.

Cover and let it cool. Refrigerate until ready to use.

Preheat an oven to 200℃
Line the baking sheet with baking paper. Sift the all-purpose flour and set aside.

 Put the water, milk, butter, sugar, and salt into a saucepan.  

Place over medium heat and bring to a full boil.

 Pour the flour into the saucepan.

Stir quickly to combine.

 Place the saucepan over low heat and stir for 3 minutes.

 

Remove from heat, lightly mix it, and let it cool for 5 minutes.

Add the egg gradually and beat to combine. Check the consistency of the batter from time to time.

When the dough is ready, it will be elastic.

Put the batter into a piping bag with a 1.5-2 cm nozzle. Pipe into 2.5 x 12cm., you will get 10 pieces. 

Spray with water. Bake for 30-40 minutes in the 200℃ preheated oven.

Let it cool completely on a wire rack.

Make caramel pastry cream:

Put the pastry cream and caramel sauce into a bowl.

Mix until fully combined.

Put into a piping bag fitted with a 1-1.2 cm nozzle. 

Make caramel whipped cream

Pour the whipping cream into a bowl. Add the sugar and caramel sauce into the bowl.

Whip until firm peaks form.

Put into a piping bag fitted with a 1-1.2 cm star nozzle. 

Slice the eclair and pipe the caramel pastry cream into the center.

Top with the caramel whipped cream.

Decorate with chopped nuts. Refrigerate until set before serving.

Caramel Eclairs