DESSERT

Brookie

Brookie

Made by the Pastry Chef Sol Arceo You love brownies and chocolate chip cookies? This recipe combines the best of both, a true delight for the senses. INGREDIENTS Brownie : - 2 Eggs -100gr Butter - 200gr Sugar - 70gr Chocolate - 90gr Multi purpose flour Cookie : - 70gr Creamed butter - 1 Egg - 180gr Self-rising flour - 1gr Salt - 100gr Sugar - 100gr Chocolate Chips - Vanilla essence PROCEDURE Brownie : Melt the chocolate with the butter Mix sugar with eggs, without incorporating airAdd the chocolate, the butter and integrateIncorporate the flour and mixPlace in a mold with baking paper and vegetable spray. The height of the mixture can't exceed 4cm. Place the mold in the refrigerator Cookie : Beat butter, sugar and essence until they…

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Inverted Peach Cake

Inverted Peach Cake

Made by the Pastry Chef Sol Arceo INGREDIENTS - 300gr Fresh peaches - 100gr Sugar - 50gr Butter Coconut and almond dough:- 120gr Sugar - 120gr Oil - 2 Eggs - 140gr Self-rising flour - 50gr Rum (or milk if you prefer) - 40gr Grated coconut - Optional: 50gr Chopped toasted almonds PROCESS 1. Weigh the ingredients for the dough. Join the dry ones in a bowl. 2. Beat the eggs with sugar until you get a foam. 3. Add the rum and the oil alternating with the dry ingredients. 4. Integrate with a spatula and fold in. 5. Prepare the mold, in this case we use a 18 cm mold. 6. Grease the mold. IMPORTANT: place a circle of baking paper on the base and grease it as well. Cover…

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Sacher Cake

Sacher Cake

Made by the Pastry Chef Sol Arceo The Sacher Cake is a delucious recipe from Germany, let's make it! INGREDIENTS For the Sacher dough: - 4 eggs - 140 gr all-purpose flour  - 150gr Chocolate - 25gr of Unsweetened cocoa - 200gr Butter - 200gr SugarPROCESS    1. Melt the butter and the chocolate over a double boiler or using the microwave by intervals of 30 seconds.    2. Add the yolks and the sugar, mix well. Integrate the flour and the cocoa. Beat the whites until they reach full volume, add to the previous preparation and fold in.    3. Place in a mold of 20x20cm prepared with vegetable oil and baking paper at the base.    4. Cook in a preheated oven at 160 ° C until the…

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Banana pudding with Caramel & Peanuts

Banana pudding with Caramel & Peanuts

Made by the Pastry Chef Sol Arceo INGREDIENTS- 2 eggs- 120gr of peeled bananas- 120gr sugar- 50gr neutral oil (coconut, corn or canola)- 140gr flour 0000- 5 gr baking powder- Vanilla essence- Optional: 1 pinch of cinnamon- Garnish: caramel, peanuts & dark chocolatePROCESS1. Make a purée with the bananas, the vanilla essence and the oil. Add the sugar, the eggs and mix well.2. Sieve and add the flour, the baking powder and the cinnamon. Beat until you have a homogeneous mixture without lumps.3. Prepare the mold with vegetable spray. 4. Fill the mold with the preparation and cook in a preheated oven at 160 °C until the pudding is firm.5. Let it cool down inside the mold, fill with caramel and spread some caramel over the surface. Stick the roasted…

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