Sweet bread with caramel and walnuts (cozonac) - recipe with step-by-step photos

Ingredients for the dough:

• 500 grams of white flour 
• 300 milliliters of warm milk
• 100 grams of butter
• 80 grams of sugar
• 20 grams of fresh yeast
• 2 egg yolks
• 1 egg
• 1 spoon with sunflower oil
• 1 spoon with honey
• zest from half of a lemon
• salt

Ingredients for the caramel - walnut filling:

• 100 grams of sugar
• 70 grams of fresh cream
• 30 grams of butter
• 2 spoons with cold water
• 50 grams of walnuts

Mix the fresh yeast with the honey and a few spoons of warm milk. Let it rest for 10 minutes in a warm place.

Meanwhile, prepare the caramel: mix the sugar with the water and let it caramelize at slow fire.

When golden brown, add the butter and the fresh cream and mix until well incorporated. Remove from the fire and let it cool.

Now, continue with the dough.

Put 100 milliliters of milk on fire and let it boil. When it starts boiling, remove from fire and pour in a metal bowl. Add 50 grams of flour and mix until well incorporated.

Spread this dough on the walls of the bowl to cool!

After cooled, add over the composition the raised yeast and mix. Let it rest for 20 minutes in a warm place.

While you are waiting, beat the egg yolks and the entire egg with the sugar until they double the volume.

Add the remaining warm milk, the sunflower oil, the salt, the zest from the lemon and half of the melted and then cooled butter.

Mix until well incorporated.

Pour the mixture above in the bowl with the first dough and mix well.

Then pour this composition slowly in another bowl where you put the remaining flour. Mix continuously until well incorporated.

First the dough will be sticky, but mix the dough with your hands for about 15 minutes and you will start to see how it´s coming together :).

Add the other half of the melted cooled butter and incorporate it in the dough. Mix it for another 10 minutes.

Let the dough rest in a warm place for 30-40 minutes.

Spread the dough on the table and add the caramel filling and the crushed walnuts. Roll the dough and put it in an oven tray. Let it rest for another 30 minutes in a warm place.

Put the sweet bread in the oven at 180 Celsius degrees for 45 - 55 minutes or until ready.
If you see it starts coloring too much, add a baking paper above and continue with the baking.

Enjoy!

The original recipe can be found here

Walnut, caramel and apple cake - recipe with step-by-step photos

Ingredients for the dough layers:

• 100 grams of ground walnuts
• 70 grams of sugar
• 4 eggs 
• 1 spoon with lemon juice
• a bit of salt

Ingredients for the caramel jelly:

• 250 grams of sugar
• 200 grams of fresh cream
• 80 grams of butter
• 4 grams of gelatin foil (we use gelatin foils which come in a packet of 12 foils weighing a total of 20 grams)
• 2 spoons with water

Ingredients for the apple filling:

• 800 grams of cleaned and cut apples (that would mean more than 1 kg of entire apples)
• 300 grams of fresh cream
• 100 grams of sugar
• 9 grams of gelatin foil

Ingredients for the buttercream:

• 140 grams of butter at room temperature
• 100 grams of powdered sugar
• 2 spoons with milk
• half of a teaspoon with matcha powder 

Ingredients for the cream:

• 200 grams of fresh cream
• 2 spoons with sugar

Prepare the dough layers:

Preheat the oven at 180 degrees Celsius.

Beat the egg whites with the salt until fluffy, then add the sugar little by little and the lemon juice, while continuing beating. It´s ready when the egg whites have a nice thick consistency.

Add the egg yolks and mix slowly.

Add the crushed walnuts and mix slowly until well incorporated. Don't mix too much, you risk ruining the composition.

Put the mixture in an oven pan covered with baking paper and let it bake in the preheated oven for 20-25 minutes or until ready.

Let it cool!

Prepare the caramel jelly:

In a pan, add the sugar and the water and let it caramelize over a slow fire.

When it has the desired color, add the butter and mix over a slow fire until well incorporated. Add the fresh cream and mix until well incorporated.

Remove from fire and let it cool a bit. While still warm add the hydrated gelatin foil and mix until it dissolves. Let it cool a bit.

When cooled, put the caramel in a round pan (20 cm diameter) covered with plastic foil and put it in the fridge.

Prepare the apple filling:

Clean and cut the apples. Add the sugar and let them boil until soft.

Mash them and, while still warm, add the hydrated gelatin foils and mix until well incorporated. Let them cool!

Beat the fresh cream with the sugar and then incorporate over the cold apples.

Assembling the cake:

Cut the walnut layer in two thinner layers so that you can use one on the bottom and one on top.

On a plate, in a detachable circle, add the first layer of walnut dough, then half of the apple filling, the caramel jelly, the other half of the apple filling and on top the second layer of walnut dough.

Put it in the fridge over night.

Prepare the buttercream:

Mix the butter at room temperature with the sugar, the milk and the matcha powder.

 Cover the cake with the buttercream.

For the cream, beat the fresh cream with the sugar and cover the cake.

Enjoy!

The original recipe can be found here

Caramel apple mousse cake

Ingredients for the dough:

• 180 grams of flour
• 120 grams of sugar
• 100 milliliters of milk
• 60 milliliters of sunflower oil
• 4 eggs
• 3 spoons with cocoa powder
• 2 apples
• 1 spoon with baking powder
• salt

Ingredients for the apple mousse:

• 400 grams of chopped apples
• 50 grams of sugar
• 250 grams of mascarpone cheese
• 4 grams of gelatin sheets

Ingredients for the caramel filling:

• 300 milliliters of milk
• 100 grams of sugar
• 50 grams of butter
• 30 grams of fresh cream
• 4 grams of gelatin sheets
• 2 eggs
• 2 spoons with flour
• 2 spoons with water

Prepare the dough:

Beat the eggs with the sugar for 5 minutes until the mixture doubles its volume.
Add the milk and the sunflower oil and mix well.

Mix the flour with the baking powder, the salt and the cocoa powder and then add it over the eggs. Mix well and then divide the composition in 2 equal parts.

Clean and cut the apples into rings.

Put one part of the composition in an oven tray and add half of the apples. Put the composition in the preheated oven at 180 Celsius degrees for 15-20 minutes or until ready.

Repeat the baking process with the second half of the dough.

Prepare the apple mousse:

Clean and cut the apples. Put them in a pot over fire together with the sugar. Let them simmer for 15 minutes.

Hydrate the gelatin.

When the apples are softened, remove from fire and then mash them. While the apples are still warm, add the hydrated gelatin and mix until well incorporated.

Let the apples cool! Add the mascarpone cheese and mix until well incorporated. Put it in the fridge while you prepare the rest of the cake.

Prepare the caramel filling:

Beat the eggs with half of the sugar for 5 minutes.

Add the flour and the milk over the eggs/sugar mixture and let everything boil at slow fire until thick like a pudding.

Meanwhile prepare the caramel:

Mix the remaining sugar with the water and leave it at slow fire to caramelize.

When golden brown, add the butter and incorporate. Add the fresh cream and incorporate.

Hydrate the gelatin and incorporate it in the caramel while still warm.

Mix the caramel with the egg composition and put it aside.

On a plate, add one layer of dough, then the apple mousse, then the second layer of dought and lastly the caramel filling.

Cover the top with a thin layer of pure caramel.

Enjoy!

The original recipe can be found here

Salted butter and caramel profiteroles - recipe (including photos)

Ingredients for the choux pastry:

• 220 milliliters of water
• 100 grams of flour
• 85 grams of butter
• 2 eggs
• salt

Boil the water together with the salt and the butter.

When it starts boiling, remove the pot from the fire, add the flour and mix fast.

Add the eggs, one by one.

Form the profiteroles using a piping bag and let them in the preheated oven at 180 degrees Celsius for 20-25 minutes or until golden.

Ingredients for the filling

• 300 milliliters of milk
• 150 grams of fresh cream
• 50 grams of sugar
• 25 grams of flour
• 2 eggs
• 1 vanilla sugar

Beat the eggs for a few minutes with 20 grams of sugar.
Add the flour and mix.

Melt the remaining sugar.
When the sugar is melted, add the milk and the vanilla sugar and let it boil for a few minutes.

Add the egg/flour mixture and mix slowly until thick.

Put the pot aside, add the butter and mix.
Let it cool!

When the pastry cream is cooled add the cream and mix slowly.

Now you can fill in the profiteroles.

Enjoy!

The original recipe can be found here