treats – Page 5 – My Whisk and I

Crème Brûlée Cones

September 24, 2021September 23, 2021by Karen ClaassenLeave a Comment

Sugar cones filled with crème pâtissière and then brûléed to a crunchy sweetness makes for a fabulous casual dessert. The crème pât can be made well in advance and kept in the refrigerator, however, assemble the dessert when you are ready to serve.

4 large sugar cones
granulated sugar for the topping/brûlée
For the crème pâtissière:
40g cornflour
500ml milk
50g + 50g caster sugar
4 egg yolks
5ml vanilla

Making the crème pâtissière:
Add the cornflour to a small bowl. Drizzle a small amount of milk into the bowl while stirring – you want a runny, pourable paste. Set aside.
Add the egg yolks and 50g caster sugar to a large mixing bowl.
Pour the cornflour slurry into the egg mixture and stir to mix with a whisk. Set aside.
Pour the milk into a small saucepan and add the other 50g caster sugar.
Place on medium heat, stirring until the sugar has dissolved.
Take the saucepan from the heat as soon as tiny bubbles start to appear around the edges of the pan.
Drizzle the warm milk mixture into the egg mixture while whisking continuously. Remember: pour slowly, whisk quickly.
Now pour the mixture back into the saucepan and place it on a medium-low heat.
Stir with a wooden spoon until thick and creamy.
Allow to simmer lightly for 30 seconds before removing from the heat.
Add the vanilla and stir through.
Pour the crème pâtissière into a clean bowl and cover with plastic wrap. Push the step onto the surface with your hand to prevent a skin from forming.
Allow to cool completely.
Refrigerate until you are ready to serve the cones.

Assembly:
Stand the sugar cones in drinking glasses.
Whisk the cold crème pâtissière by hand until you have a silky smooth consistency.
Spoon the mixture into the cones and sprinkle an even layer of granulated sugar on the surface.
Brùlée the sugar with a blowtorch and serve immediately.

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Chocolate-Orange Biscuits

August 12, 2021August 12, 2021by Karen ClaassenLeave a Comment

These biscuits do not look like much but they are soooo good! They have a wonderful snap and the chopped chocolate adds a sharp and delicious chocolatey fabulousness!!

125g butter
175g caster sugar
225g flour
10ml baking powder
80g dark chocolate, finely chopped BUT NOT SHAVED
the grated zest of 2 oranges
15ml fresh orange juice

Preheat your oven to 180℃ and line two baking sheets with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat together on high speed. The mixture should be fluffy and airy.
Remove the bowl from the mixer and sift the flour and baking powder into the bowl. Stir together.
Add the chopped chocolate, orange zest and orange juice to the mixture and mix together with a spatula.
Flour a work surface and roll the dough to a 0,5cm thickness.
Cut out with a biscuit cutter of your choice and place on the prepared baking sheets.
Bake the biscuits for 20 minutes.
Remove the baking sheets from the oven and leave the biscuits on the sheets for 5 minutes before cooling it completely on a cooling rack.
Store the biscuits in an airtight glass jar.

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Cranberry-Pistachio Biscotti

August 11, 2021August 11, 2021by Karen ClaassenLeave a Comment

I love to bake snacks that can be kept in a glass jar for a few weeks (very optimistic!) and biscotti has a place of honour amongst them. The recipe yields about 36 slices and can be kept for 3-4 weeks when stored in a sealed glass container.

62ml vegetable oil
190ml sugar
10ml vanilla
2 eggs
440ml flour
1,2ml salt
5ml baking powder
125ml dried cranberries
190ml pistachio nuts

Preheat your oven to 160℃ and line two large baking sheets with baking paper.
Add the oil and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until well blended.
Add the vanilla and eggs and beat for another 2 minutes. Set aside.
Add the flour, salt and baking powder to a large mixing bowl and give it a stir to mix.
Run the mixer on the lowest speed and gradually add the flour mixture, allowing time to incorporate between additions.
Remove the bowl from the mixer, add the cranberries and pistachios and mix through with a spatula.
Divide the dough in half.
Wet your hands (the dough is extremely sticky) and shape each half portion of the dough into a log shape about 25cm in length. The logs won’t look wide enough to “become” biscotti, but the mixture will spread during baking and end up being wider than the shaped log.
Place the logs onto the prepared baking sheets and bake for 35 minutes.
Remove the biscotti logs from the oven and allow to cool for 30 minutes.
Turn the oven setting down to 130℃.
Slice the logs diagonally into 1cm thick slices.
Lay the slices flat onto the same baking sheets and dry in the oven for about 50 minutes. Feel the biscotti – it should be hard and shouldn’t give when you press it between your fingers.
Cool the biscotti on a cooling rack before packing them into a glass jar.

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Biscuit Brownies

June 23, 2021June 14, 2021by Karen ClaassenLeave a Comment

This is an old favourite which most of us have eaten in one form or the other. The addition of the chocolate layer on top adds a creaminess and turns a kids-party-favourite into an adult snack! Keeps well in a sealed container at room temperature.

2 X 200g packets plain biscuits
250g butter
60ml condensed milk
30ml golden syrup
45ml cocoa powder, sifted
30 sugar
160g dark chocolate; I used De Villiers Dark Chocolate, Intense
160g white chocolate; I used De Villiers White Chocolate, Raspberry, Vanilla and Almonds

Line two 20cm X 20cm baking tins with baking paper.
Put the biscuits into a plastic bag and crush them with a rolling pin. Pour the biscuit pieces into a large mixing bowl.
Add the butter, condensed milk, syrup, cocoa powder and sugar to a small saucepan and melt together over a low heat.
Stir the mixture until completely smooth and amalgamated.
Pour the runny mixture onto the biscuit pieces and mix well, making sure that all the pieces are covered in it.
Divide the mixture between the two prepared baking tins and smooth the top with the back of a spoon. Press down to compact the mixture.
Refrigerate for 10 minutes.
Chop the dark chocolate into small pieces and add it to a heatproof bowl that sits on a saucepan of simmering water. Stir every now and then until the chocolate is melted. Pour onto one of the baking tins with brownies.
Repeat the process with the white chocolate and pour over the other batch of brownies.
If you want to prettify the brownies with edible flowers, now is the time!
Place the two baking tins in the refrigerator for 30 minutes.
Slice before serving.

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Chocolate Orange Syrup Cakes

May 28, 2021by Karen ClaassenLeave a Comment

These cakes are like little jewels of chocolate and orange that explode in your mouth. This is an easy dessert when you are entertaining friends and want to impress.

Orange syrup:
200ml sugar
200ml water
zest from one orange

For the cake:
320g De Villiers Chocolate: orange and vanilla, 70% dark or any other dark chocolate
250g butter, cubed
300g brown sugar
5 eggs
100g cake flour
100g self-raising flour
30ml orange liqueur or brandy

For the orange syrup:
Strip the zest from the orange with a vegetable peeler.
Put the strip of zest flat onto a chopping board and slice into needle-wide strips with a sharp knife. Cut all of the zest into these needle strips. Put aside.
Add the sugar and water to a small saucepan and place on a high heat.
Stir the mixture until all the sugar has dissolved. DO NOT stir again.
Add the zest-needles to the mixture and bring the mixture to a boil, FOR ONE MINUTE.
Take the saucepan from the heat and set aside to cool.

For the cake:
Preheat your oven to 160℃.
Grease 12 small baking moulds or a 12-hole standard muffin tin.
Chop the chocolate. Melt the chocolate in a heatproof bowl over a saucepan with simmering water. Stir every now and then until all the chocolate has melted and the mixture is completely smooth.
Remove from the heat and put aside.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Cream the butter and sugar until light and fluffy.
Turn the mixer down to a medium speed and add the eggs one at a time, waiting for each to be incorporated.
Turn the mixer to its lowest speed and add the slightly cooled chocolate, liqueur and flour.
Scoop the batter into the prepared mould and bake for 30 minutes.
Remove the cakes from the oven.
Cut the cakes flush with the moulds you baked them in while still very warm. This will leave you with a flat surface to stand the cakes once you plate them.
Spoon about 20ml of the cold syrup onto the cut-side of the warm cakes.
Remove each cake from the mould (stand them up – the way you will serve them) and spoon the rest of the orange syrup over.
Serve slightly warm or at room temperature.

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Pancake Puffs

May 26, 2021May 23, 2021by Karen Claassen1 Comment

These mini cupcakes are little bites of pure happiness and comfort! The recipe yields 24 mouthfuls.

45ml + 125ml sugar
250ml flour
5ml baking powder
2,5ml bicarbonate of soda
1,2ml salt
190ml cultured buttermilk
5ml vanilla
30g + 75g butter, melted
1 egg
5ml cinnamon

Preheat your oven to 180℃, NO FAN!
Grease a 24-hole mini muffin tin and put aside.
Add the 45ml sugar, flour, baking powder, bicarbonate of soda and salt to a mixing bowl and whisk together.
Add the buttermilk, vanilla, 30g melted butter and egg to another bowl and whisk together.
Add the wet ingredients to the dry ingredients in a thin stream while whisking to combine.
Spoon the batter into the prepared muffin tins and bake for 12 minutes.
Take the puffs from the oven and leave to stand for about 5 minutes before removing them from the tin.
Pour the 75g melted butter into a small bowl and have a pastry brush ready.
Mix the 125ml sugar and cinnamon in a separate bowl and mix through.
Brush each puff with the butter and then roll it in the cinnamon sugar.
Serve warm.

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Smoky Croquettes

May 21, 2021May 21, 2021by Karen ClaassenLeave a Comment

This is a less meaty take on traditional Dutch croquettes and makes a fabulous canapé when paired with a crisp glass of wine. The rolling/shaping of the croquettes are a bit finicky and you do have to be patient but trust me, you will be rewarded in taste!

200g mozzarella cheese
200g smoked bacon
80ml vegetable oil
1 onion, finely chopped
750ml milk
160ml flour
10ml salt
30ml chives, chopped

100ml flour
2 eggs, lightly beaten
250ml breadcrumbs
oil for deep frying

Grate the mozzarella into a mixing bowl and put aside.
Cut the bacon into chunks and add it to a saucepan with a dash of oil. Cook until done.
Spoon the bacon into the bowl with the grated mozzarella.
Place the same saucepan back onto medium heat and add the 80ml of vegetable oil and chopped onion. Simmer/fry the onion while stirring occasionally until it is soft and translucent.
In the meantime pour the milk into a jug and warm it slightly in your microwave oven.
Now add the 160ml flour to the onion and cook through for about a minute, stirring until it starts to bubble lightly.
Gradually pour in the warmed milk, stirring continuously.
Turn up the heat once all of the milk has been added. Keep stirring until the mixture comes to a boil.
Remove the mixture from the heat and add the salt, chives, bacon and mozzarella. Mix thoroughly.
Grease a large roasting tin and pour the croquette mixture into it. Cover with plastic wrap and place in the freezer until firm.

Line up three bowls: add the flour to the first; the eggs to the second and the breadcrumbs to the third bowl.
Scoop a spoonful of the mixture into your hands, roll it into a small cylinder and then proceed to roll it in the flour. Dip it in the egg and finally into the breadcrumbs to coat completely.
Place the shaped and breaded croquettes on a baking sheet lined with baking paper. Keep going in this way until all of the mixture has been utilised.
Heat some vegetable oil to 175℃ and fry a few croquettes at a time, until golden. Drain on kitchen paper and keep warm while cooking the rest.
Serve warm.

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Pistachio-Goji Berry Chocolate Fudge

May 19, 2021May 18, 2021by Karen ClaassenLeave a Comment

This might just be THE easiest fudge you have ever made!! Add some more Pistachio and Goji berries if you like the tartness or opt for a smoothest of all chocolate fudge!

1 X 385g can of condensed milk
320g De Villiers Chocolate: I prefer the 85% dark; chopped
50g pistachio nuts
30g dried goji berries

Line a baking tray or ceramic dish of 19cm X 19cm with baking paper.
Add the condensed milk and chopped chocolate to a saucepan and place on very low heat.
Stir the mixture with a whisk until the chocolate has melted completely. Keep moving the mixture in the saucepan and keep the heat on low as the chocolate will seize if it becomes too warm, too soon.
Remove from the heat and pour into the lined baking tray.
Smooth the top with a spatula and sprinkle with the pistachio and goji berries. Lightly press the nuts and berries into the fudge with the back of the spatula.
Place the fudge in the refrigerator for about 3 hours.
Slice and enjoy.
The fudge keeps well in a sealed container.

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Sweet Potato Brownies

April 30, 2021April 28, 2021by Karen ClaassenLeave a Comment

These brownies are moist with an intense chocolate taste and surprisingly, very light in texture. Store them in a sealed container at room temperature for 3 – 4 days.

100g butter
250g dark chocolate, chopped
250ml sweet potato, cooked and mashed
125ml brown sugar
250ml granulated sugar
4 eggs
7,5ml vanilla
2,5ml salt
165ml flour
125ml cocoa powder

Preheat your oven to 180℃.
Line a baking tin, 18cm X 28cm or 23cm X 23cm with baking paper.
Add the butter to a small saucepan and place on medium to high heat.
Take the saucepan off the heat as soon as the butter starts to make small bubbles and add the chopped chocolate. Leave to stand for 5 minutes.
Add the mashed sweet potato, brown sugar, granulated sugar, eggs, vanilla and salt to a mixing bowl and whisk together.
Return to the butter and chocolate and whisk the mixture until the chocolate has melted and you are left with a smooth, emulsified mixture.
Add the chocolate and butter mixture to the sweet potato mix and stir through.
Sift the flour and cocoa powder into the same bowl and mix until incorporated.
Spoon the mixture into the prepared baking tin and bake for 35 minutes or until a toothpick inserted into the cake, comes out clean.
Cool the brownies completely, on a cooling rack.
Store in an airtight container for 3 – 4 days, at room temperature.