So final week arrived *sobs* and I am wondering who will win as I finish this post. I have a feeling it will be Ruby but I will wait and see! The picnic pies all looked scrummy and it was a shame that Kimberly’s pie went to pieces and had a very soggy bottom as I liked her use of coloured pastry. However, the picnic baskets that both Ruby and Frances made were beautiful to look at, and I must admit of all the fillings it was Ruby’s that I liked the sound of the most. The pretzels went a bit wrong didn’t they, but it did give Kimberly a chance to gain back some bake off points.
I am starting to wonder what on earth will happen to my Tuesday nights and my blogging life once the Great British Bake Off ends and the Great Bloggers Bake Off linky comes to a close (or will it……..???). *sighs*
This Parsnip & Peanut Butter Loaf Cake (Dairy Free) cake is unusual with its ingredients but I can assure you that it tastes delicious and is perfect for dairy free diets.
This recipe is inspired by a soup that my OH’s Mum has made combining parsnips and peanut butter. I didn’t actually sample the soup as it was made before I met my OH, but that flavour combination has intrigued me ever since she told me about it. Having made a delicious Parsnip, Honey & Orange Cake before, I know that parsnips make a wondeful additon to a cake. Naturally sweet and with a moistness that using a vegetable in a bake can give, adding parsnips to cake batter really works. Even a parsnip hater like my OH eats this Parsnip & Peanut Butter Loaf Cake (Dairy Free).
Welcome to week 7 of the Great Bloggers Baker Off which means that tonight saw the 7th episode of the GBBO.
This week it was all about pastry – suet puddings, choux pastry and puff pastry!
I thought the suet pudidngs all looked amazing and it is just not something I would make ….. but I might now! I felt for Christine in the choux round as her troubles with the choux pastry were the same as I experienced (more on this below!). And I am thinking that maybe one day I will make my own puff pastry …………. but until then the ready made will do lol!
So onto my efforts. I decided to go with choux buns because I *thought* I could make choux pastry successfully. This is because as a child / teen I had a childrens cookbook where a recipe for profiteroles was featured and at the tender age of say 12 onwards I could make these and they were nice and my family enjoyed them. I used this recipe for many years until one day I must have thrown out this cookbook. Anyway, roll on to this week and I thought I would make some mini choux buns – not as big as regular ones but larger than profiteroles. I also thought I would add a touch of difference and make chocolate choux buns and hence, chocolate choux buns. Let me tell you – after 4 attempts I could not successfuly make chocolate choux pastry – I dont know if it was me, my oven or the cocoa powder but in the end I decided to ditch the cocoa powder and go with regular choux pastry!!
Even so, I was not wowed by my buns but with it being my 5th – yes 5th – attempt and not prepared to waste any more ingredients, I had to go with these ones. They were a little over done (mainly because my phone rang as I had returned them to the oven for the 2nd time!) and still looked flat BUT they taste fine and once filled with the mousse and decorated with the chocolate I think I have just got away with my buns for this week. JUST!
- *For the choux pastry*
- 100g strong white plain flour
- 1 tbsp icing sugar
- 75g unsalted butter
- 150ml water
- pinch of salt
- 2 eggs
- *For the mousse*
- 150ml double cream
- 75g good quality white chocolate
- 1½ tsp baileys
- 35g Maltesers - bashed with a rolling pin to make rustic crumbs
- *For the chocolate topping*
- 100g good quality milk chocolate
- 25g Maltesers - bashed with a rolling pin to make rustic crumbs
- *For the choux pastry*
- pre-heat the oven to 200oC / 180oC (fan)
- Place the water, butter and salt in a saucepan and place on a moderate heat and let them all melt. As the mixture starts to bubble as it comes to the boil very quickly and the sifted flour and icing sugar and beat well
- Return to a low heat and mix/cook for a minute or two until the batter leaves the sides to make a smooth and glossy ball of dough
- Remove the heat and allow to cool for 5 minutes
- Then add the egg bit by bit - beating the dough thoroughly until it resembles a shiney paste which isnt too runny or stiuff - but will dro- off the spoon slowly. (You may not need all the egg )
- On a large baking tray, add some baking parchment and place dessert spoon sized balls of dough on to the paper spaced out quite well in case they spread
- Cook for 15- 20 mins approx
- Remove from the oven , make a hole in the side of each bun with a sharp knife to release the steam, and return for another couple or minutes to ensure the buns are crisp and cooked right through
- Remove from the oven and allow to cool completely.
- *to make the mousse*
- place the chocolate in a bowl over a saucepan of hot water on a low heat and gently melt the chocolate stirring occassionaly. Once melted leave to one side
- Place ½ the double cream into a saucepan and heat until steaming hot but do not boil. Remove from the heat and stir in the Baileys liquour
- Leave to cool until the cream and the melted chocolate are the same temperature
- Then pour the cream and Baileys into the chocolate and beat well with an electric hand whisk until it makes a creamy sauce.
- Pour the remaining cream into a bowl and whisk until soft peaks form
- Then add the chocolate cream and beat just to combine the two creams together
- Cover with cling film and place in the fridge until needed
- *to make the chocolate topping*
- melt the milk chocolate in a bowl over a saucepan of hot water on a low heat and gently melt the chocolate stirring occassionaly.
- *to assemble the choux buns*
- Remove the mousse from the fridge and fold in the 35g of crushed Maltesers
- Cut the buns in half and coat each top with the melted milk chocolate and leave to cool
- To the bun bottoms add a generous amount of the mousse to each one
- Add the tops and decorate each one with the crushed Maltesers
- Keep in the fridge in an air tight container - best eaten on the day they are made
Now it is your turn to show us your bakes !!
Get ready, on your blogs……….annnnnnd BAKE!!
**RULES** **all recipes must be a new post and not an old one linked up **all recipes must fit the themes set by that week’s Great British Bake Off episode **all entries must carry the GBBO badge (designed by Annie – thank you) **all entries must also carry a link to Helen and myself please http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html and http://www.mummymishaps.co.uk/category/gbbo **all entries must be linked up on either mine or Helen Hollywood’s blog by 8pm each Sunday night (click on our GBBO badges to find the linky posts) >>To co-incide with the linky and TV show finale, Helen Hollywood and myself, Jenny Berry, will be hosting a fabulous give away with some baking goodies. We hope the bloggers who take part in the begining will still be around to be entered into this!! One condition to be entered into the prize draw at the end of the linky (and TV show) is that each blogger must ensure they have linked up at least 6 GBBO blog posts – we want committment people!!! It will be a great prize too – it honestly is ! <<
I love visiting Yeo Valley and I have been three times now, the most recent was about a month ago when I was lucky to be invited on a Farm Tour. This visit gave me the opportunity to see the rolling fields and beautiful countryside surrounding the company and meet the cows – the ‘stars’ of the Yeo Valley.
What I admire about this brand is that Yeo Valley is the only British owned and produced yogurt company in the UK and sells about 10 million yogurts every week! I have now added their yogurts to my shopping list as I want to support our British dairy farmers too . Afterall, why import products from abroad when we have our own made right here in the UK? Mind you, at my local supermarket where every penny helps and the other one beginning with S there is a poor selction of Yeo Valley yogurts in both to be honest!
However, I was very lucky to be sent some samples of a new limited edition yogurt pot which has just been launched to co-incide with Autumn starting. May I present to you Blood Orange & Caramel yogurt – mmmmmmmmmm!Its a flavour combination that I would never have thought of putting together myself, but it does work. Its not overtly zesty or sickly sweet with the caramel – it is just the right balance of a caramel yogurt with a hint of orange in the background. Really very nice indeed.