Munchkin’s first, first birthday party

Munchkin's first first birthday

Munchkin’s birthday isn’t for nine days, but her grandparents are here in Switzerland at the moment. So we decided to have a little party before the big one with friends next weekend. It just so happened to coincide with Australian Father’s Day, so we’ve had double the reason to celebrate!

Munchkin's first first birthday

I made a little gluten-free, organic, vanilla butter cake made with rapadura sugar and swiss meringue buttercream. Then I topped it with a Miffy plaque and candle I’d made out of modelling chocolate. Munchkin adores books and Miffy is currently one of her favourites.

Munchkin's first first birthday

For decoration I bought a couple of helium filled balloons and a cute little number one that were all anchored with some streamers.

So Munchkin, after her nap, was greeted with this… (along with four very excited family members)

Munchkin's first first birthday

She loved it!

Munchkin's first first birthday

After the prerequisite off-key singing, Munchkin was presented with her first ever piece of cake.

Munchkin's first first birthday

Devoured with almost no mess, I’m assuming this means it was liked!

Munchkin's first first birthday

Our little party was perfect and we’ve had a gorgeous day!
I’ve now got to get back to work for next weeks party!

 

Gluten-free Raspberry Friands

Gluten-free raspberry friands

 

I had an itch. I needed to bake. It had been so long that my Kitchen Aid had a light coating of dust!

The cover of What Katie Ate has been giving me cravings for friands for quite some time. They don’t exist here and certainly not in gluten-free form. The delicious raspberries in season provided me with the perfect excuse.

As I don’t have a friand tin I decided to use a cupcake pan and they worked fine. I adapted two recipes to be gluten-free. One from What Katie Ate and another from online aptly named “The Perfect Friand”. And then decided I liked a mix of both! They’re light and delicious. Not to mention really easy and quick to make!

My husband has requested I make them again, and as I’ve just collected the piece to make my ice-cream maker work, I have plenty of use for spare egg yolks. I think next time I’ll use plums on the top…

 

Gluten-free raspberry friands
GLUTEN-FREE RASPBERRY FRIANDS

Makes about a dozen

Ingredients
  • 4 egg whites
  • 60 grams of almond meal
  • 60 grams of gluten-free flour of your choice
  • 1/4 teaspoon of guar gum
  • 120 grams of icing sugar (not icing mixture)
  • Pinch of salt
  • 100 grams of melted unsalted butter
  • Butter to grease pan
  • 125 grams of fresh raspberries

 

Gluten-free raspberry friands

 

Method
  • Preheat oven to 180 degrees celsius (160 degrees celsius fan forced)
  • Grease tin with butter (I used a cupcake tin as I don’t own a friand tin)
  • Whisk egg whites until frothy.
  • In a separate bowl, combine almond meal, sieved icing sugar and the pinch of salt together.
  • Add egg whites and fold in until well combined.
  • Gradually stir in butter.
  • Pour into tin, Filling each mould three-quarters full.
  • Place a raspberry in the top of each.
  • Bake for 15 minutes, or until a skewer inserted comes out clean.
  • Allow to cool slightly before removing from the mould. I needed to run a knife around the edge of mine to loosen them.

 

Gluten-free profiteroles (choux pastry)

 

Gluten-free profiteroles (choux pastry)

 

There were a few things I gave up on finding when I found out I couldn’t eat gluten anymore. One of them was profiteroles and a good choux pastry. But a trip to my favourite bakery assured me that a gluten-free choux pastry is very possible. They make the most amazing gluten-free eclairs!

So when the latest issue of Delicious magazine graced my letterbox with a Better Cook Challenge on choux pastry I was determined to try and make a gluten-free profiterole. We had some friends and their gorgeous offspring coming for lunch last Friday, so I seized the second wind I got on Thursday night after putting Munchkin to bed, and tried.

And it worked! *cue cheer and happy dance*

 

Gluten-free profiteroles (choux pastry)

 

Honestly I can’t really remember exactly what the glutenous version tastes like, but both of my friends and my husband assured me that my version were delicious. And my husband advising that I could make them again very soon convinced me of it.

As per usual I used Schaer patisserie mix C as it’s the best commercially bought flour mix I’ve come across for pastries and cakes (and Sonja in Cully wouldn’t divulge her amazing recipe ;))

I finished them with a drizzle of salted caramel sauce rather than the chocolate one in the magazine. I’ll write up the caramel recipe for next weeks gluten-free recipe post.

 

Gluten-free profiteroles (choux pastry)

 

Profiteroles with Vanilla Crème Pâtissière‎

Ingredients for the choux pastry
  • 100ml of cold water
  • 45 grams of unsalted butter
  • 60 grams of Schaer patisserie mix C or your preferred gluten-free flour mix
  • 1/2 teaspoon of guar gum
  • 2 medium eggs

 

Gluten-free profiteroles (choux pastry)

 

Ingredients for the Crème Pâtissière
  • 2 egg yolks
  • 10 grams of Schaer patisserie mix C or your preferred gluten-free flour mix
  • 1/2 teaspoon of cornflour
  • 35 grams of caster sugar
  • 150 ml of whole milk
  • half a vanilla pod, split lengthways
  • 100ml of double cream

 

Gluten-free profiteroles (choux pastry)

 

Method for the choux pastry
  • Pre-heat your oven to 200 degrees celsius (180 fan forced) and line two baking trays with baking paper.
  • Put the water and butter in a saucepan and bring to the boil, ensuring that the butter is melted and combined.
  • Remove from the heat, and immediately stir in all of the flour and guar gum. Stir quickly until the mixture thickens and starts to come away from the side of the saucepan.
  • Place back on the heat and cook whilst stirring for a little longer, just to dry the mix out a little. A minute or two should do it.
  • Put the pastry into a large mixing bowl. Leave for 2 minutes to cool. This ensures that when you add the egg it doesn’t cook immediately.
  • Add eggs, one at a time, and stir in quickly with a whisk until well combined.
  • Spoon the mixture into a piping bag fit with a 1cm plain nozzle.
  • Pipe the mixture onto the baking paper. In the photographs I made large profiteroles, and so piped them about the size of a large walnut. Pipe them about 4 cm apart.
  • Using a finger, wet with a little water, push the spikes down so that the top of your profiterole is smooth and not peaked.
  • Place in the oven for 20-25 minutes at 200 degrees celsius (180 fan forced) and then turn down to 140 degrees celsius (120 fan forced) for another 20-25 minutes to dry them out.
  • Remove from the oven and allow to cool on trays.

 

Gluten-free profiteroles (choux pastry)

 

Method for the Crème Pâtissière
  • Place the egg yolks, flour, cornflour and sugar in a bowl and whisk until combined
  • Put the milk and vanilla pod in a saucepan and bring to the boil.
  • Pour the milk mixture over the egg mixture and whisk to combine.
  • Pour the mixture back into the saucepan and put back on a gentle heat, stirring continuously until very thick.
  • Take off heat, place in a bowl, discard the vanilla pod, cover with cling wrap and allow to cool.
  • Whip the double cream until you get soft peaks.
  • Fold in the cooled custard mixture and push through a sieve to get rid of any lumps.
  • Spoon into a piping bag fitted with a 5mm plain nozzle.
  • To fill the choux buns, make a small hole in the bottom of each cooled profiterole and insert the piping nozzle. Gently squeeze in filling.
  • Serve on a plate or platter with your choice of sauce. I used a salted caramel sauce (recipe in next weeks blog).

 

Gluten-free profiteroles (choux pastry)

 

Recipe adapted from May 2014 issue of Delicious Magazine.

 

Gluten-free profiteroles (choux pastry)

 

This is an unsponsored post

 

Gluten-free profiteroles (choux pastry)

 

Because sometimes you need to cheat

Brownie Cake

Hello lovely ladies and gents! I had intended this blog post to go live in time for Mother’s Day, so that all of you out there who wanted something a little more tasty than burnt toast for breakfast could stock up on ingredients, print out this post or email it to your partners and suggest that they make this with the kids.

Why? Because it’s insanely easy, looks good and is delicious! But life (or in this case a still teething Munchkin) managed to get in the way of my best laid plans.

So here it is post Mother’s Day. Maybe you can put in an order for one for your birthday? ;)

Brownie Cake

The main ingredient for this cake?

A cake mix.

Yup, this lady has changed her tune after rather a lot of burnt caramel and cakes that resemble pancakes because the Munchkin decided to curtail her nap and/ or to take up lung exercises right at an essential moment. So whilst I thought that hell would freeze over and be coated in frosting before I’d use a packet, I’ve found myself resorting to using cake mixes in emergencies. I’ve found a couple of fabulous gluten-free ones. But you could use any you find at the grocery or whole-foods.

For this one I used a packet of Ma Vie Sans Gluten Gateau au chocolat, manufactured by Primeal, it’s available at pharmacies and health food stores. But you can use any good gluten-free mix you like.

After following the instructions on the packet to make up the batter, I added half a cup of chopped walnuts and half a cup of chopped dark fleur de sel chocolate. And poured it into a large slice tin before baking at the temperature suggested on the packet. Just keep a good eye on it as it will bake a lot quicker due to it being put in a larger tin.

Brownie Cake

This meant that I ended up with a ‘brownie’ type cake. I cut it in half, trimmed it so the edges looked neat and layered it with chopped strawberries and whipped cream.

Brownie Cake

I then covered it with a light dusting of good quality cocoa powder. I use a tea strainer for this as it gives me loads more control and creates less of a cocoa powder cloud in my kitchen. It’s also a really handy thing to give your kids when they’re “helping”.

Brownie Cake

And finally, I added a sprinkle of some of my favourite decorations… dried flowers/ petals. I bought these from a market here in Lausanne, they’re organic and oh so pretty! But you could probably find them at a local delicatessen or specialty shop.

Brownie Cake

If all else fails, just attack with your favourite sugary decoration ;)

Brownie Cake

And voilà! An exceedingly quick (I had this done in one very short Munchkin nap), delicious and pretty cake to serve your friend who is coming for tea. And a really easy cake for you (or your husband *hint hint*) to whip up with your kids for your next Mother’s Day or birthday.

Brownie Cake
Brownie Cake

In Print…

 

Cupcake Heaven Autumn 2013

 

Why is it that every time I start to wonder what I’m doing with my life and start to consider returning to a ‘normal’ profession something turns up to make me change my mind? In this case, the latest issue of Cupcake Heaven turned up in my letterbox.

The recipe and photography for my Gluten-free apple, custard & almond praline cupcakes has been included! It’s also out there in the big wide world in the Danish, German and Dutch editions of the magazine. Oh and it’s available for download via their iPad app.

 

Cupcake Heaven Autumn 2013

 

Food Heaven have also recently released a magazine for celiacs! So if you’re newly diagnosed or have a family member with gluten allergies, it may come in very handy.