Vanilla Cup Cakes

Posted on 07/12/2016
by Jeanette

2 cups pastry flour

1 cup all purpose flour

10ml baking powder

2,5ml baking soda

2.5ml salt

230g butter (at room temperature)

2 cups sugar

4 large eggs

238ml buttermilk

5ml vanilla extract


Preheat oven to 325F – 160C

Weigh the butter into the mixer bowl

Measure the sugar into a stainless bowl

Beat the butter on medium and add a table spoon full of sugar every 5 counts

Cream the sugar and butter till creamy and light – scrape down the sides of the bowl with a silicone spatula

Add the eggs one at a time and beat very well after each addition (1 minute minimum). Scrape down the sides of the bowl a few times.

Measure the milk and vanilla extract into a measuring cup

Measure the flour, baking powder, baking soda and salt into a stainless steel bowl fitted with a sieve. Pass the ingredients through the sieve.

Turn the mixer to low and add the flour in three parts and alternate  with the milk in two parts. Flour, milk, flour, milk ending with flour.

Scrape down the sides of the bowl several times to make sure everything is combined and there is no butter stuck to the side of the bowl.

 Scoop the batter into cup cake liners 2/3 full

Bake in a preheated oven for 20 – 25 minutes or until golden and done

Pink rosary and bible communion cake_edited-1

Posted on 06/08/2016
by Jeanette

Pink Communion Cake

Posted on 06/08/2016
by Jeanette

Choux pastry

Posted on 03/30/2016
by Jeanette


Milk 120 g

Water 120 g

Salt 5 ml

Extra fine granulated sugar 10 g

Unsalted butter, cubed 120 g

All purpose flour 135 g

Eggs, loosely beaten 240 g (about 5)

In a saucepan bring to a boil the water, milk, sugar, salt and butter.

Remove from heat and immediately add the sifted flour.

Stir well until combined.

Return to heat and stir until the dough releases from the sides and bottom. This part takes only a minute or two. do not overcook or the batter will not puff up.

Place the mixture into a bowl fitted with the paddle attachment, on medium speed gradually add the eggs, one at a time, scraping the bowl often. This can also be done manually.

Once 220g of the eggs are added examine the batter, it should be smooth and have a light sheen. It should be firm enough to hold it’s shape when piped. If need add the remainder of the eggs.

Pipe the batter using a large french star (no804 or similar)  tip on parchment lined sheet pans.

Brush with egg wash lightly if desired. Place in the oven at 350F (180C). When the products are well expanded, open the oven door slightly to let the steam escape. Close again and continue baking until the products are crisp when pressed on the sides. About 35 minutes for éclairs.

Danish Pastries

Posted on 03/30/2016
by Jeanette
Danish pastry

Danish pastry


  • 150g butter (soft)            
  • 30g all purpose flour 
  • 200ml milk 
  • 2 Tbsp. white sugar 
  • ½ Tsp. salt 
  • 1 ½ Tsp. instant dry yeast 
  • 2 cups all purpose flour
  • 1/3 cup all purpose flour 
  • 1 egg


  1. Mix 30g all purpose into the butter to make a paste
  2. Spread the butter paste onto a piece of parchment paper 6” x 12” in diameter and freeze, the sheet of butter must become hard
  3. Mix together 2 cups of all purpose flour and the yeast
  4. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch
  5. Beat the eggs into the milk
  6. Mix the warm milk and egg mixture into the flour and yeast mixture with a fork – the dough will be sticky
  7. Measure out 1/3 cup of all-purpose flour onto the table and knead the flour into the dough
  8. Rest the dough for 20 minutes
  9. Roll the dough out into a square shape, large enough so that the sheet of butter can covered by the dough like the cover of a book. Seal edges by pressing with fingers
  10. Roll the dough out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center
  11. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes
  12. Remove from the refrigerator and roll and fold two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage
  13. Cut the dough into the desired Danish shape (turn overs, large braid, individual braid, windmills, envelopes etc. and add your favorite filling (cherry, apple, chocolate, peach, rhubarb etc.
  14. Let the dough rise until doubled. Preheat the oven to 425 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.

Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown

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