DESSERT

Scones

Scones

Made by the Pastry Chef Sol Arceo Scones are a classic recipe in English and Scottish pastry. They can be eaten alone, with butter, jam, dulce de leche or better, with ham and cheese. They are a very versatile dish to enjoy for breakfast, after lunch with coffee or in the afternoon as a snack. INGREDIENTS (15 units of 8cm) - 500gr Multi-purpose flour - 15gr Baking powder - 200gr Cold butter - 150gr Sugar - 1 Egg - 100ml Milk - 1 Pinch of salt - 1 Dash of vanilla essence - Extra: egg and sugar to paint. PROCEDURE - Weigh all the ingredients. - Place the flour, the baking powder, the sugar, the salt and the cold butter in a bowl. Mix it with the hands until you…

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Homemade Flan

Homemade Flan

This recipe is a classic of Latin America, but it comes from ancient Rome. It's delicious and very easy to prepare. Let's go for it! INGREDIENTS Flan: - 6 Eggs - 750 ml Milk - 1 Tablespoon of vanilla extract - 150 gr Sugar (can be replaced by half can of condensed milk if you wish) Caramel: - 6 Tablespoons of sugar - 4 Tablespoons of water PROCEDURE - First, you must make the caramel: If you are going to use a large mold for your flan, you can make the caramel in the same mold that you are going to use for the oven. Mix the sugar and the water in the mold, place it over low heat without stirring until the caramel takes colour. If the heat is…

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Coconut & Vanilla Panna Cotta

Coconut & Vanilla Panna Cotta

Panna Cotta is a dessert of Italy, with a unique flavour. Its texture is similar to the classic Latin American flan but without egg in its composition. Let's learn how to make a good panna cotta at home! INGREDIENTS - 200 gr. Cream - 2 ctas. Unflavored gelatin - 400 ml. Coconut milk - 100 gr. Grated coconut - 65 gr. Sugar - 1 Vanilla bean PREPARATION - Hydrate the gelatin in water for a few minutes - Process the grated coconut to get a finer texture. - Scrape the vanilla bean to take advantage of all its magic. - Place the cream, the gelatin, the coconut milk, the grated coconut, the vanilla bean, its interior content and the sugar in a saucepan. Heat until the gelatin has completely dissolved…

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Homemade vanilla ice-cream

Homemade vanilla ice-cream

Vanilla ice cream is a classic to eat with hot brownies, fruit cakes, hot coconut cakes, whiskey, red berries, fruit salad, it goes well with everything. Its artisanal version is even better because it has no preservatives or artificial flavors. INGREDIENTS - 500 ml Cream - 250 ml Whole milk - 1 Vanilla bean - 150 gr. Sugar - 3 Egg yolks - 8 gr. Corn starch PREPARATION - Heat over fire 200 ml of milk with the sugar, the vanilla seedcase and the seeds (if they are still inside). Reserve about 10 minutes to allow the vanilla to release its flavors. - Beat the egg yolks to break the texture. - Dissolve the cornstarch in the remaining 50 ml of milk and mix with the egg yolks. - Remove…

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Lime syrup & coconut cake

Lime syrup & coconut cake

By Dominique Rouffet (Cook Islands Bakery Course CITTI) You would love this cake, the balance of the lemon acidity with the sweetness of the coconut is amazing. You can make it in a square tin or in a round tin, as you prefer. Let's make it! INGREDIENTS For the cake: - 350 gr. Caster sugar - 300 gr. Self-rasing flour - 90 gr. Desiccated coconut - 1 Lime zest - 250gr. Unsalted butter (melted) - 2 Eggs - 250 ml Milk For the lime syrup: - 225 gr Caster sugar - 1 Lime zest - 5 Limes juice PROCEDURE - Sift the sugar and the flour and mix with the coconut and the lime zest in a bowl. - Stir in the melted butter. - Combine the eggs and the…

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Devil’s Cake

Devil’s Cake

Made by the Pastry Chef Sol Arceo Devil's Cake is called this way in contrast to Angel cake, both have a North American origin. Devil's Cake is made with dark chocolate while Angel Cake is made with white chocolate. The photo does not lie, it's truly a delight for the senses. We invite you to do it at home! INGREDIENTS Moist chocolate dough: - 3 Eggs - 175gr Butter - 400gr Black sugar - 100gr Unsweetened cocoa - 280gr All purpose flour - 10 gr Baking soda - 185gr Milk _ 185gr Hot coffee - Vanilla essence Chocolate cream: - 400gr Cream - 250gr Dark chocolate - 100gr Creamed butter PROCEDURE For the wet dough, beat the butter with the sugar until you have a pale brown cream.Add the eggs…

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Brownies

Brownies

Made by the Pastry Chef Sol Arceo Would you like to have the best brownies for your next tea? Here we go with the recipe! INGREDIENTS - 6 Eggs - 300gr Dark chocolate - 400gr Sugar - 175gr Butter - 175gr All purpose Flour Optional: Chopped walnuts PROCEDURE Melt the chocolate with the butter. Mix the eggs and the sugar just until the egg mixture is broken, it's not necessary to incorporate air.Mix both preparations.Add flour with a whisk to avoid lumps. Optional, add chopped walnuts.Place on a 20x30cm plate prepared with baking paper and vegetable spray. Cook in a medium/ high oven pre-heated at 180°C for approximately 20 minutes.Let cool on the plate for 2 to 3 hours before cutting into portions. SOL ARCEO studied professional Bakery and Pastry at…

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Tiramisu

Tiramisu

Made by the Pastry Chef Sol Arceo Surely you already know this dessert created in Italy, we share the recipe so you can make it at home. INGREDIENTS Vanilla sponge cake: - 2 Eggs - 90gr Sugar - 20gr Neutral oil - 120gr All purposes flour - 5 gr Baking powder - 50gr Milk - Vanilla essence Mascarpone cream: - 250gr Milk cream - 250gr Mascarpone cheese - 100gr Sugar - 6gr Unflavored gelatin - 40gr Cold water Additional: - 20gr Instant coffee - 200gr Hot water - Bitter cocoa to sprinkle - Optional: coffee liqueur PROCEDURE For the vanilla sponge cake, beat the eggs with the vanilla essence and the sugar until you have a foamy preparation.Add the flour and the baking powder, alternating with the oil and the…

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Chocolate Crumble

Chocolate Crumble

Made by the Pastry Chef Sol Arceo For sure you have tried the apple crumble before. Haven't tried the chocolate crumble yet? Is time to discover it! Let's get to work ... INGREDIENTS Dough base: - 2 Eggs - 200gr Sugar - 200gr Creamed butter - 400gr Flour - 15gr Baking powder - Vanilla essence Chocolate cream: - 300gr Milk - 100gr Sugar - 1 Egg - 30gr Corn starch - 100gr Dark chocolate Crumble: - 100gr Cold butter - 100gr Sugar - 150gr Flour PROCEDURE Dough base: Whisk the butter with the sugar and the vanilla essence.Add the egg and emulsify.Add flour and baking powder. Unify without kneading excessively.Refrigerate 30 minutes to stretch and cover a 20cm diameter cake mold. Chocolate cream: Bring the milk and sugar to a…

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Nutella Mousse Cake

Nutella Mousse Cake

Made by the Pastry Chef Sol Arceo Nutella by itself is amazing, so imagine what a Nutella cake would be. Yes, it's one of the best chocolate cakes that the human race has created. Let's go for it! INGREDIENTS Chocolate base: - 30gr Oil - 100gr Sugar - 1 Eggs - 100gr Flour - 3gr Baking powder - 30gr Unsweetened cocoa Nutella mousse: - 150gr Nutella - 100gr Cream - 150gr Melted butter - 70gr Sugar PROCEDURE Chocolate base: Mix the oil, the cocoa and the sugar.Add the egg and mix.Add the flour, the cocoa, and the baking powder. Integrate to form a dough. Place inside an 18cm diameter ring.Cook in a medium preheated oven at 160 ° C until firm. Let it cool down. Nutella mousse: Beat the cream…

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Chocolate Marquise

Chocolate Marquise

Made by the Pastry Chef Sol Arceo If you are a chocolate lover, you are going to adore this recipe. It is decidedly exquisite! INGREDIENTS Chocolate base: - 1 Egg - 100gr Brown sugar - 50gr Oil - 50gr Milk - 100gr Flour - 30gr Unsweetened cocoa - 5gr Baking powder Marquise: - 200gr Dark chocolate - 300gr Milk cream - 50gr Creamed butter - 100gr Sugar PROCEDURE Chocolate base: Place the egg, the oil, the milk and the brown sugar in a bowl. Mix well.Add the flour, the cocoa and the baking powder.Place in an 18cm diameter mold prepared with vegetable spray.Cook in a medium preheated oven at 160 ° C until firm. Let it cool down. Marquise: Chop the dark chocolate.Bring the cream and sugar to a boil.…

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Hot Cakes

Hot Cakes

Made by the Pastry Chef Sol Arceo INGREDIENTS - 1 Egg - 250gr Flour - 60gr Melted butter - 300gr Milk - 8gr Baking powder - 150gr Sugar - Vanilla essence Optional: Chocolate chips, strawberries, blueberries, dulce de leche sauce, honey, cream or ice cream PROCEDURE Place the eggs, the sugar, the essence and the milk in the blender. Blend just to break the egg bond and dissolve the sugar.Add the flour and the baking powder, blend until it is completely integrated.Add the melted butter and blend again for 30 seconds.Let the mixture rest in the refrigerator for half an hour.Cook the pancakes in a hot pan brushed with melted butter. Add blueberry or chocolate chips to each Hot Cake, as you prefer.Wait until you can see holes in the…

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Citrus vanilla soufflé

Citrus vanilla soufflé

Made by the Chef Aldo Rivaldi INGREDIENTS (for 4 servings) - 4 Large eggs, separated - 300ml Milk - 50g Flour - 45 Sugar for egg yolks - 15g vanilla extract - 10 Lemon/ lime zest - 1g Salt - 45g Sugar for egg whites - For coating the ramekins baking spray and sugar - Topping powdered sugar PROCEDURE - Preheat oven to 180C - Prepare ramekins: Brush the ramekins with baking spray and then, coat the ramekins with sugar. This will make the soufflé to rise evenly. - In a medium saucepan bring milk to a simmer. - In another saucepan mix yolks with 45g sugar until slightly pale and add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to…

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Cracked chocolate cookies

Cracked chocolate cookies

Made by the Pastry Chef Sol Arceo Learn how to make these incredible cookies at home to eat with a good coffee or with your favorite tea. INGREDIENTS (24 units) - 60gr Oil - 200gr Sugar - 2 Eggs - 150gr Self-rising flour - 60gr Unsweetened cocoa (you can replace with cornstarch if you want to make the cookies with another flavor) PROCEDURE Mix the oil, the cocoa and the sugar.Add the eggs and mix.Add the self-rising flour and the cocoa. Integrate intil you get a soft dough. Cool down the doughAssemble 25 / 30gr balls and take to the freezer. 5. Cover the balls with icing sugar and place on a plate with baking paper, well separated from each other. 6. Cook in a preheated oven at 180 °…

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Ice Cream Bars

Ice Cream Bars

Made by the Pastry Chef Sol Arceo Are you thinking of eating one of those gourmet ice cream bars that you love so much? What if you could do them by yourself? With this easy recipe we reveal the mysteries of the ice cream bars so you can surprise your children, your family and friends with this incredible dessert. INGREDIENTS - 400gr Milk - 200gr Cream - 75gr Sugar - 20gr Corn starch - 150gr Flavoring of your choice (white chocolate, milk chocolate, dark chocolate, dulce de leche (Argentina), caramel or condensed milk) PROCEDURE Mix the starch with 50g of milk. Put the remaining milk, cream and sugar to the heat until it begins to boil on the edges of the pot (it's not necessary to mix or beat at…

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