Spring is in air. The greenness, freshness, delicate fragrance, aren’t you enjoying the beautiful time of the year? Belgium is just warming up, with occasional showers which makes the green look greener. How are you all enjoying your spring? I’m quite occupied in learning dutch, redeeming the slumbered language part of my brain, believe me people it is one full job in hand, but it’s certainly fun (I say this to myself, as process of self encouragement)! In addition to language- the so called fun, craziness of life, cake is and will always be there on my priority list. This cake was one of those cakes that I dreamt all along the days until it took shape. The Forest theme cake was designed for a two year old little one, who’s name means forest. I have to admit creating every bits and pieces of this cake was an intensive fun. My creative thoughts ran really wild along with wild life modelling. It also brought my hidden childhood love for wildlife. Though I would be really scared in reality to take pictures of wild animals, I really wish I have the courage to do it. If not in real life there is always a fantasy world, so creating modelling of adorable wildlife made me a happy girl!
I know by now you guys are used to long absences now and then in this space. Nothing new this time, work trips one after the another, couple of deadlines three months ran in a jiffy. Just in a day I’m starting for my long holidays back home. My excitement level is building up, to feel the warmth, meet all my friends and eat day in and out …oh some bit of shopping as well 😉
This cake is from my Japanese friend’s sister who owns a patisserie shop in Japan. I fell in love with the simplicity of the cake, freshness from earl grey tea and moisture in the cake was just way too perfect. I remade this cake couple of time, but last time since it was a birthday celebration, I topped with honey mascarpone to make it more special…trust me it was total winner.
Ok folks, i’m off for another six weeks, this space will be inactive until then, but you enjoy your holidays/Christmas time!
My new found interest is to make fondant cakes. God it opens great doors, windows for creativity. I haven’t still mastered the technique. I’m a youtube learner, sometime spending long time jumping from one video to another…anyhow all I can is it is SO much fun. Moreover when it come for delivering the cakes, fondant cakes are more stable and gives a striking appearance.
To try profiteroles has been in my bucket list for years, when Sandy expressed her interest for a guest post. The things that flashed in my brain were profiteroles or petit fours. Quickly I did some research and went through my notes from British bake off and got influenced by petit fours. Then, I came up good combination of flavours. During first stage I experimented strawberry leather, oh my great lord, though it was freaking easy the time it took in the oven was enormous. I couldn’t be left unbothered when there was something getting ready in the oven. I enjoyed my strawberry leather; honestly I didn’t want to redo the whole process all over again. The backup plan was profiteroles, next day at work I asked a French colleague to pass over her trusted recipe, which I could follow with my eyes shut. But…..the beauty of we researchers are we just super forgetful people. There are so many pending recipes that I have promised to share with people but have never done, until they send me a threatening message or email. Every time I see either of them I hide myself in guilt and make promises to send it by tomorrow. The moment I step in my office/lab the promise gets shelved or evaporated. This forgetful nature is good in a way that I’m left only with good and deep memories. Nothing new my colleague too forgot to give me the recipe, but then this recipe is aftermath of some literature survey. Its super simple, best part is pastry shell can be preserved in the freezer up to three weeks and can be filled with cream before serving. Took these profiteroles to coffee table at work, to my surprise it was big success and it was approved by French people. They said it’s just perfect. Do get your hands on these profiteroles with strawberry cream cheese filling!
Today, I have greatest respect for chefs in the restaurants. Managing different counters, sue chefs, maintaing food quality and moreover to satisfy the customer isn’t a cake walk. I learnt it from my experience in an evening. After heavy planning and analysing I zeroed to jal jeera, papad with tomato salsa for starters, tadka dhal with rice, naan with butter chicken, vegetable korma, tandoori chicken with mint dip and mango lassi as main course. For dessert we had carrot(gajar) halwa and semolina (shoji)halwa.