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About Annika
pastry chef - Mossel Bay

Living my Dream of Travel and Pastry's

My name is Annika Erasmus and I was born and raised in Pretoria, South Africa. Before settling in Mossel Bay in the Western Cape, I traveled the globe for six years, enjoying one adventure after the other whilst living out my passion in pastry making. I got the opportunity to experience all the sweet desserts of the world. From having Pastel de Nata in Lisbon, to having delectable gelato in Napoli, to indulging in the best pastries in Paris – the list is endless. I also developed a slight obsession with creating the perfect macaron over the years and the quest is still ongoing as I never get tired experimenting with new ideas and flavors.
I consider myself very lucky because I get to do what I love every day. I am constantly searching for those things that will inspire me, reflect it through my creations and in so doing to inspire again others.

Peach and cinnamon custard Pavlova

Ingredients

Deconstructed Pavlova served with a creamy cinnamon and milk custard, honey caramelised peaches with an almond-vanilla crumble.

Course Dessert
Cuisine Australian, New Zealand

Servings 6 People

Ingredients

Swiss meringue

  • 2 Egg whites
  • 120 g Granulated sugar

Cinnamon and milk custard

  • 190 g Condensed milk (1/2 tin)
  • 1 1/2 cup Milk
  • 2 tbsp Cornstarch
  • 1 Egg
  • pinch Salt
  • 1/2 tsp Vanilla Essence
  • 1 tbsp Butter
  • 1/2 tsp Cinnamon

Almond and vanilla crumble

  • 50 g Flour
  • 50 g Almond flour
  • 35 g Brown sugar
  • 50 g Butter, softened (room temperature)
  • 1 tsp Vanilla essence

Honey caramelised peaches

  • 4 Peaches
  • 2 tbsp Butter
  • 3 tbsp Honey
  • 1 tsp Vanilla essence
  • 2 tbsp Peach schnapps (optional)

Annika

Method

Swiss meringue

  1. Turn oven to 100 degrees Celsius.
  2. Place a pot of water on the stove and bring to a simmer.
  3. Put the sugar and egg white in a glass bowl and place on top of the simmering water while continuously stirring.
  4. Once no more sugar granules can be felt when feeling between fingers, take off the heat.
  5. Place in a mixer and whip to stiff peaks.
  6. Place in a piping bag and pipe on to the bottom of the half spheres of a silicone mould.
  7. Bake in the oven for 1 1/2 hours. It should have a crisp exterior with a soft, almost marshmallow-like interior.

Cinnamon and milk custard

  1. Place the condensed milk, milk and cinnamon in a pot and bring to a boil on the stove.
  2. Whisk the cornstarch and the egg together in a bowl until smooth and no lumps.
  3. When the milk mixture starts to boil pour it into the egg mixture while whisking. Place back on the stove and cook on medium heat, constantly stirring, until it starts to thicken and coats the back of the spoon.
  4. Take off the heat and stir in the butter, salt and vanilla.
  5. Place cling wrap directly on to the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or overnight.

Almond and vanilla crumble

  1. Turn oven on 180 degrees Celsius.
  2. Place all the ingredients in the bowl of a stand mixer, fitted with a paddle. Mix until the butter has incorporated and resembles coarse meal.
  3. Place on a baking tray lined with baking paper and bake in the oven for 15-20 minutes, until golden brown.
  4. Honey caramelised peaches
  5. Cut the peaches into quarters and then cut each quarter again in half.
  6. Heat the butter in a pan until fully melted and foamy.
  7. Add the honey and vanilla essence.
  8. Add the peaches and cook until caramelised, turning them carefully to coat all sides.

Optional:

Take off the heat and add peach schnapps.

Assemble

When assembling, pipe the caramel custard inside the meringue. Serve with crumble on the bottom, topped with the peaches and then the meringue filled with the custard.

 

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A Galapian

What is a Galapian?

This dessert was created by Alain Bouchard, in the 90’s, in France’s Galapian commune. Even though Galapian is almost 740 km away from Monaco, the Galapian tart has found a well known place in the cuisine of Monaco.

A Galapian is a sweet tart made with a filling of egg whites mixed with ground almonds and baked together with maraschino cherries and candied cantaloupe. It is then finished off with a honey glaze. Every bite is light, airy and creamy and quite a pleasure for those with a sweet tooth, each bite reminding you of the glitz and glamour that is so enjoyed by the Monégasque.

There is some similarities between the Galapian tart and a Bakewell tart. In a Bakewell tart you will find a layer of jam and frangipane which is then topped with almond flakes. Basically both is made of a sweet pastry base with almond topping and something sandwiched in the middle.

I have created my own version of this tart where I still use the same almond batter filling except I used fresh cherries and then topped it off with honey glazed almond flakes.

I love using the almond filling of the Galapian tart as it is very airy and not so sweet, thus bringing the sweetness in with the honey glazed almond flakes and also having that freshness and slight hint of sourness of the cherries.

Almond and Cherry Tart

This tart is made out of a sweet pastry shell baked with sweet cherries enrobed with a light almond filling and topped with honey glazed almond flakes. Goes down so well with vanilla ice-cream and a cup of tea!

Ingredients

  Sweet pastry dough

  • 125 g Butter, soft
  • 85 g Sugar
  • 1 Egg
  • 229 g Flour

 

Almond filling

  • 4 Egg whites
  • 100 g Sugar
  • 100 g Almond flour
  • 160 g Cherries, cut in half, pit removed

    Almond topping
  • 120 g Butter
  • 100 g Honey
  • 150 g Almond flakes

Annika

Method

 Sweet pastry dough

 In a mixer, combine the butter and sugar with the paddle attachment on medium speed, for roughly 2 minutes.
Add the egg and mix to incorporate.
Add the flour and mix just until it forms a dough.
Wrap the dough in a rectangular block and refrigerate for 2 hours or overnight.
Roll the dough out, in 3mm thickness. Line a greased baking dish (24 cm in diameter and 3,5 cm deep) with the dough and refrigerate until needed.

 

Almond filling
Turn on oven to 180 degrees Celsius, with the fan option.
Whip egg whites until medium peaks and start adding 25g (2 tablespoons) sugar gradually, continuing to whip to stiff peaks.
Mix together the almond flour and the rest of the sugar and then fold in with the egg whites.
Smooth the egg white and almond mixture into the tart shell. Push the cherries into the filling.
Bake in the oven for 20 minutes while preparing the almond topping. The tart should be almost firm to the touch and slightly brown on the top.

 

Almond topping
Combine the butter and honey in a small saucepan and gently simmer for 3 minutes.
Stir through the almond flakes.
When the tart has baked for 20 minutes, take out of the oven and layer the almond flakes on top of the tart and bake for a further 10 minutes, until golden brown on top.

 

Notes

Top it up with some delicious vanilla ice-cream or whipped cream!

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Alfajores

So what are Alfajores?
Alfajores are a delicious South American cookie which have been mostly popular in Argentina and Uruguay. These cookies are such a delicious treat packed with a rich heritage.
It is said that Alfajores originated in the Middle East (The word being from Arabic origin) where it then reached southern Spain where this version then made its way to South America.
The word “alfajores” doesn’t have any direct translation but many believe that the word “alfajor” is derived from the Arabic word “al-hasu” which means filled.
Two soft thick cookies, usually shortbread cookies, are sandwiched together with a creamy dulce de leche filling. There are multiple variations made throughout such as Alfajores covered with chocolate, Alfajores rolled in coconut flakes and Alfajores with flavour variations.

Alfajores differs from country to country in South America. In different regions they will use honey, fruit mixture, pineapple jam, chocolate mousse, cream or marmalade as filling options

Ingredients

Ingredients

  •     100 g Butter
  •     175 g Brown sugar
  •     1 Egg yolk
  •     1 Egg
  •     1 tbsp Caramel essence
  •     100 g Maple syrup
  •     450 g Flour
  •     20 g Cornstarch
  •     1 tsp Baking powder
  •     1 pinch Salt
  •     1 tbsp Ginger, ground
  •     2 tsp Cinnamon, ground
  •     1 tsp Cardamon, ground
  •     1 pinch Nutmeg, ground
  •     45 ml Milk

Dulce de leche filling

  •  1 can Dulce de leche
  •  2 tsp Cinnamon, ground

Annika

Method

  • Cream together the butter and the sugar in a stand mixer with the paddle attachment until light and fluffy.
  •  Add the egg and yolk and mix until incorporated.
  •  Add the caramel essence and maple syrup and mix through.
  •  In another bowl sift together the flour, cornstarch, baking powder, salt, ginger, cinnamon, cardamon and nutmeg.
  •  Add the flour mixture to the butter mixture, alternating with the milk and mix just until everything forms a smooth dough. Try not to overmix.

    Put in the fridge for approximately 2 hours to chill.

    Turn oven to 180 degrees Celsius, without the fan option.

    Roll the dough out to 0,5 cm thickness and cut out circles with a diameter of 6 cm. Cut out the centre of the half of them using a smaller star cookie cutter.

    Line a baking tray with parchment paper and place the cut out dough on it. Bake in the oven for 13 minutes, until a nice golden colour.

Dulce de leche filling

  • Add the cinnamon to the dulce de leche and mix through.

Alfajores assembling

  •  Dust the cookies with cut out stars with icing sugar.
  •  Pipe a generous amount of dulce de leche filling on the complete cookies and sandwhich with the other half.

    And now you enjoy!

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