Ingredients: 125 ml milk, 125 ml water, 100 grams butter, salt, 4 tablespoons sugar, 150 grams flour, 4 eggs, 1 lemon, 250 ml cream, 250 grams mascarpone, 1 vanilla pod, 95 grams pistachios, 375 grams icing sugar, 3 tablespoons hot water, edible silver pearls,
Preheat oven to 170 degrees. Bring 125 ml milk, 125 ml water, 100 grams butter, 1 tablespoon sugar and 1/2 teaspoon salt in a saucepan to boil. Add to the melted butter 150 grams sifted flour. Stir with a wooden spoon until a firm attachment which releases from the wall of the pan. Spoon the batter into a bowl and let it cool for about 10 minutes. Beat with a mixer on the lowest level 4 beaten eggs. Spoon the batter into the piping bag and make 40 piles with the size of a walnut on a lined baking sheet. Provide sufficient spacing. Bake the puffs in about 25 minutes until done. Let the puffs cool.
Grate the zest of 1 scrubbed lemon and squeeze the lemon (keep the lemon juice aside). Whip the cream with 3 tablespoons sugar and 250 grams mascarpone. Scrape the vanilla with a knife from 1 vanilla pod and stir together with the lemon zest and 95 grams chopped pistachios in to the cream. Spoon the cream into a (cleaned) piping bag, prick with a sharp, pointed knife a hole into the puffs and fill with the mixture.
Mix a little lemon juice and 375 icing sugar. Add 3 tablespoons hot water (or slightly more if needed) and stir until you have thick, white frosting (if you want a colour, you can now have a few drops of food coloring to make the colour). Dip the puffs into the frosting and let the frosting harden slightly. Make a cone of paper in between, where you can lay the puffs against it. Construct the puffs around the paper cone to create puffs tower. Garnish with edible silver beads. Enjoy!
Ingredients: 2 eggs, 250 ml milk, pinch salt, pinch of nutmeg, pinch of cinnamon, 1 vanilla pod, 12 slices white bread, 18 Dutch spiced cookies (speculaas), 2 apples, brown sugar,
Number of bread: 6
Beat 2 eggs, add 250 ml of milk, a pinch of salt, a pinch of nutmeg and a pinch of cinnamon and stir. Scrape the pulp from a vanilla pod and add to the milk. Beat as well. Peel 2 apples and cut into slices. Arrange a slice of white bread with 3 slices of Dutch spiced cookies and apples. Top with another slice of white bread on. Place the sandwich in a baking dish and pour the milk-egg mixture over it. Turn around and pour a little milk-egg mixture over it. Do the same with the rest of the bread. Place the sandwiches on the grill with smooth plates and spread with some butter. Or bake the bread on both sides in hot butter in a frying pan. When the bread is just out of the grill put a little brown sugar on it. Enjoy!
Ingredients: 375 grams butter, 1 vanilla pod, 500 grams white caster sugar, 12 eggs, 375 grams flour, 1 pinch of salt, 2 dessert spoons green food coloring, 3 tablespoons cinnamon, 5 teaspoons ground cloves, 3 teaspoons nutmeg, 3 teaspoons cardamom,
Preheat the grill to 220 degrees. Mix 375 grams butter with the seeds taken from 1 vanilla pod and 250 grams white caster sugar into a shiny mass. Divide 12 eggs. Mix the egg yolks with the other 250 grams white caster sugar to a foamy mass. Beat the egg whites until stiff. Mix the butter with the egg yolks and egg whites. Add 375 grams of flour and a pinch of salt. Mix together with a spatula. Divide the batter into 2 bowls. Add to one bowl 2 dessert spoons of green food coloring, and to the other bowl 3 tablespoons cinnamon, 5 teaspoons ground cloves, 3 teaspoons nutmeg and 3 teaspoons cardamom and mix it until you have a good batter, taste if it needs some more spices.
Grease a springform of 20 centimeter. Spoon a layer of green batter and place the springform at a top grit under the grill. After about 5 minutes you get the springform from the oven and it takes you one layer of the spiced batter. Turn it in the oven again for about 5 minutes in the oven. This you have to do layer after layer until you haven’t got any batter. After 5 layers batter put the springform in a lower grid under the grill. When the upper layer is ready, get the spekkoek from grill to cool. Enjoy!
Ingredients: 8 ladyfingers, strong cup of coffee, 75 grams sugar, 500 grams cottage cheese, 1 vanilla pod, strawberry jam, 50 grams dark chocolate,
Number of desserts: 4
Sprinkle 8 ladyfingers with a cup of strong coffee. Mix 75 grams sugar with 500 cottage cheese and the seeds of 1 vanilla pod. Put into 4 dessert glasses in each glass 1 broken ladyfinger. Spoon strawberry jam over it and then the cottage cheese. Start again with a broken ladyfinger, strawberry jam and cottage cheese. Finish with chopped dark chocolate. Cover the dessert glasses and chill well for at least 30 minutes in the refrigerator. Enjoy!
Ingredients: 500 ml milk, 2 eggs, 250 ml whipping cream, 50 grams icing sugar, 1 vanilla pod, 50 grams plain chocolate,
Heat 500 ml milk. Put while it warms up the scrape of 1 vanilla pod and the stick itself. Leave it on low heat. Mix 2 egg yolks with 50 grams icing sugar and 250 ml whipping cream. Add this to the milk and leave it 10 minutes on low heat. Remove the vanilla pod from the warm milk. Let the it all cool well. Make 50 grams plain chocolate into very little pieces. Scoop the chocalate by the cooled mixture. Put it in the ice machine and turn the ice machine on following the instructions in the manual. Put the ice straciatella icecream in the freezer for at least 6 hours. Enjoy!
It isn’t a cake for baking in the oven, you just have to cool it in the fridge. For the bottom you place 1 1/2 pack (375g) Lu Bastognekoeken (Bastogne cookies are Dutch cookies, Bastogne cookies are hard to describe, they are made with brown sugar, are fairly hard, and delicious) or 375g digestive cookies. Add it in the food processor with 200g cold butter and turn the machine on to mix it well. Put this crumbly dough in a greased cake tin (with a loose bottom). Press it well on bottom and on the sides. Put 4 gelatine envelopes in cold water. Heat 300ml cream on medium heat with 80g sugar and cut a vanilla pod into two pieces and scrape the seeds out and put it with the cream. Also put the vanilla pod in the cream for more vanilla taste, after 15 minutes you get the vanilla pod out of the cream. Stir the cream until the sugar has dissolved. After 15 minutes on medium heat the vanilla cream is ready, get it of the heat and put the gelatine envelopes in it. Stir until the gelatine envelopes are dissolved. Then cool it down, not in the fridge but place the pan in cold water. When then vanilla cream is thicker. Stir 250ml sour cream into the vanilla cream and then pour the vanilla cream in the cake thin. Spoon some cherry jam on the cream and stir it carefully (don’t touch the bottom!). Place the pie in the fridge for at least 2 hours but preferbaly let in in the fridge for a night. Enjoy!!