Monday, 26 March 2012

Coffee Anyone?

Saturday night with the girls watching movies and chatting, i thought 'hmm...what to bring?'
Then i came across this yummy looking recipe in one of Jamie Oliver's 'Jamie making you a better cook' magazine!

It was for Coffee Eclairs. To be honest Im not the biggest coffee fan! 
I don't drink it and have no idea about coffee.
Once i got stuck in a conversation with one of my patients about coffee.....i had nothing to bring to this convo may i add!
But i don't mind coffee flavoured thinks, such as ice cream, tarts, ice coffee (does that count?)
Yet these coffee eclairs can turn even the biggest coffee hater into a lover!

They are subtle and delicate and just enough!

Coffee Eclairs


Eclairs (makes around 12-15)

65ml Milk
65ml Water
50 g Unlsalted Butter (softened)
1/2 Teaspoon Sugar 
75g Flour
2 Eggs, beaten plus egg wash

Coffee Custard Filling 

250ml Full cream Milk
2 Tablespoon Whole Coffee Beans
60g Sugar
1/2 Vanilla pod, split lengthways, seed scraped or  I used 1 teaspoon of vanilla bean paste 
1 Egg
2 Tablespoon Cornflour
25g Butter, diced into small cubes

Coffee glaze

100g Pure Icing Sugar
2 Tablespoon Espresso or Strong Coffee


1. Preheat the oven to 180C/gas 4 and line a baking tray with paper. Place the milk, butter, sugar, water and a pinch of salt in a saucepan and bring to the boil over a high heat.

2. Remove from the heat, add the flour and stir with a wooden spoon until smooth. Return to a medium heat and cook for 1 minute, until the mixture comes away from  the sides and a little skin forms on the bottom of the pan.

3. Remove from the heat and gradually whisk in the eggs till you have a smooth batter that just drops off the spoon. Cover with glad wrap and leave the mixture to cool.

4. Fit a large piping bag with a  1 cm plain nozzle, fill with cooled mixture and pipe  out your eclairs onto the baking trays, spaced at about 5 cm apart. Brush with egg wash and bake for 25-30 minutes, until golden brown and puffed.

5. Transfer to a wire rack and pierce each pastry with a skewer so the steam can escape. Leave to cool.

Coffee Custard Filling

1. Place the milk, coffee beans, sugar, and vanilla pod and seeds or paste and a pinch of salt in a saucepan and heat to just under the boil. Remove the milk mixture from the heat, cover and leave to steep for 10-15 minutes. Meanwhile, whisk together the egg and cornflour in a small bowl and set aside.

2. Strain the milk mixture through a fine sieve into a bowl. Return the mixture to the pan and heat again to just under the boil, then whisk 2 tablespoonsful into egg mixture.

3. Pour this back into the pan and whisk constantly over a low heat until you have a thick custard. 

4. Strain the custard, then stir to release the steam. Stir in the butter cubes, one by one. Place a sheet of glad wrap on the custard's surface so a skin doesn't form, and leave to cool.


1. Cut the eclairs across the side till just attached. 

2. Place the custard mixture in a piping back with a regular nozzle make sure they're nice and full! Pop the top on.

Coffee Glaze

1. Sift the icing sugar into a small bowl, then gradually whisk in the espresso. When smooth and glossy, spoon the glaze over the elcairs. Place on a board or rack and allow the icing to set before serving.

And your done! 

Thursday, 22 March 2012

Best Cake Ever

As my first blog ever i thought i would start with something that will not disappoint!
This is what i think is one of the best cakes ever!
It's super easy and so yummy.

I got this awesome cake from the blog A true love of mine which she cleverly developed from Gwyneth Watkins recipe found in the Country Womens Association Cakes Cookbook.


To describe it just isn't enough but ill have a go, its fluffy and moist, with a delicious lime syrup.



180g Softened salted butter
1 cup Caster Sugar 
2 Eggs
1 1/4 + 1/3 cups Self Raising Flour (the recipe i got this from had troubles with fractions and so do i so i hope u get what i mean here)
3/4 cup Sour Cream
Zest of one Lime
3 tablespoons Lime Juice

Lime Syrup

4 tablespoons Lime Juice
100 g icing sugar

Let's do this:

1. Pre heat over to 160 degrees Celsius, line or grease an 18cm tin

2. Cream the softened butter and sugar on medium speed

3. Beat in zest and eggs

4. Fold in sifted flour, sour cream and lime juice

5. Bake in oven for one hour 

Lime Syrup

1. In a small saucepan dissolve the sugar in the line juice over a low heat

And finally

Poke several holes in the cake using a skewer, then poor the delicious warm lime syrup over the cake. Don't be afraid of the syrup it won't make the cake soggy, just delicious!

The batter looks super thick but don't worry, just smooth it out and it will work.
More holes = more yummy syrup seeping through the cake
You can also make this using lemons or oranges

This cake would be super cute and yummy as cupcakes also. I recommend having it warm, trust me its gooodd!