Homemade Chocolate Eclairs

A tip i've picked up on making choux paste is that if you want to attain a soft base use milk but if you prefer crustier choux use water. I personally prefer the soft version. These chocolate eclairs I made this afternoon for a naughty self indulgent treat. The chocolate custard cream was divine since i used real vanilla pods!

Pavlovas

This was my first time making Pavlovas. I decided to make them individually sized instead of one huge serving.Delicious, light and airy. Pavlovas are a great Australian invention made for the Russian ballerina Anna Pavlova on one of her visits to Australia.It has since become an easy and low cal dessert ( low fat whipped cream) to make.There are also many variations with the fruits and sauces that we can decorate on top of this dessert.

Butterscotch Chantilly Crepe

Saturday night at home with nothing delicious for dessert...well that wasnt the case for us tonight. I made a light french crepe rolled it up with bananas, chantilly cream and homemade butterscotch sauce. We were going to take pictures of it sliced up...then realised that we both finished the crepes before we had taken the pictures... sinfully delicious

Profiteroles

I love choux buns....these had three different fillings, vanilla icecream, light creme patissier and whipped cream. They were delicious. I dipped each in milk chocolate glaze and served it with dollops of vanilla icecream.

Passion Crumble

I have just realised that i've been baking virtually everyday. Must be one of those things that u enjoy doing until u've mastered all the techniques i guess.Had some mangoes, passionfruit and strawberries in the fridge and decided to make a crumble from them. They are really great together.

Crumble

1 cup all purpose flour

1/4 tsp salt

3 tbsp sugar

3/4 cup unsalted butter diced

1 mango ripe

2 passionfruits

2 strawberries

1 tbsp brown sugar

2 tbsp white sugar

Combine flour mixture with butter use ur fingertips to slowlycrumble the mixture together.

Stew the fruits and sugars over low heat until the sugar melts.

pour fruits into container and sprinkle with flour mixture. Put in oven at 200 c for 30 mins. Serve with creme anglais.It is possible to use any fruit combination that u like.

Afternoon tea @ home

Sandwiches and tarts...what a lovely afternoon tea we had today...