Questo articolo è disponibilie anche in: Italian
Hello Dupers!
And happy birthday to Federica, our bloggers!
Every occasion is good for a party, it someone said, but also to impress your guests is not bad at all!
So today, to celebrate Federica, I propose you two fun spectacular recipes, capable to bring some magic to a day with your friends: the super scented petit beurre biscuits with chocolate (yes, like the ones at the store, but homemade) and flower cake pops!
You can serve your petit beurre or your cake pops for a snack, a slumber party or if you are the guest, to bring as a small gift to the birthday girl.
To achieve them, I used molds and a preparation for cake pops from Silikomart, an Italian company specializing in kitchen and cake design tools. Silicone molds, in particular, are really beautiful!
But, don’t worry, you will not need to rob the store, at the end of each recipe I will explain what to use instead.
For petit beurre I used Silikomart Country Cookie Kit.
For cake pops I used the Wonder Cake Vanilla Pops preparation and the Mini Fantasy mold.
Petit beurre with chocolate (for 20-25 pcs)
Serving suggestions: chocolate… loves chocolate! So these cookies are perfect with a hot chocolate, but also infused with a fragrant citrus or vanilla tea. If the invitation is for after dinner… they go to a wedding with a little rum tasting selection!
- 250 g wheat flour
- 100 g of sugar
- 100 g butter
- 60 ml of water
- The tip of a teaspoon of baking soda
- A pinch of salt
- 200 g of dark chocolate coarsely chopped
In a saucepan, melt sugar, butter and water at low heat until the mixture is smooth and without lumps. Remove from heat and let cool.
In a separate container, mix flour, salt and baking soda and pour in the liquid mixture, mixing with a spatula or with your own hands. You will easily get a smooth and very fragrant paste. Wrap in a plastic bag and store in refrigerator for half an hour.
After the rest time, roll out the dough until it reaches 2-3 mm in thickness, with the aid of the extra flour or powdered sugar to prevent the dough from sticking to the work surface or the rolling pin. Now, make your cookies with the petit beurre mold until you don’t run out of dough.
Preheat the oven to 180°C in static mode, line a baking tray with baking paper and arrange on your cookies, spacing them slightly from each other. Cook them in the lower part of the oven for about 14 minutes, until the edges are slightly golden and let cool.
It’s chocolate time: heat about one third to 800 W in the microwave for 10-15 seconds, then remove and stir, repeating the process until the chocolate is completely melted. At this point add the missing third of the chocolate and stir until completely melted (you will then have a tempered chocolate, which will be more polished and more resistant when you use it to decorate your cookies). At this point, fill the silicone mold for the plates, knocking a little to eliminate any air bubbles and let cool in the refrigerator.
Turn out your plates on a dish and keep cool.
Repeat until you have almost run out of chocolate (a little will serve to keep the plates glued to the biscuits!).
Now, pour a few drops of chocolate left on cookies and adhere the plates gently, so as not to break them. Let dry… and taste one, before they reach your girlfriends!
Alternatively: to cut the dough with butter, you can use any mold for cookies, or serrated wheel to make ravioli to create rectangles or lozenges. Just remember to separate them slightly before baking, or they will paste together.
And instead of chocolate plates, dip half of cookie in melted chocolate and let cool.
Flowerly cake pops (about 50 pieces)
Serving suggestions: These cake pops are great with a bergamot tea or red fruit infuse, if you are fond of sweet flavor. After dinner better serve them along with a coffee liqueur or a whiskey cream.
- 1 bag of preparation for Vanilla Cake Pops
- 4 eggs
- 200 g butter
- Decorations to taste
- Sticks in baking paper
Follow the instructions on the package for the preparation of cake pops (in this case required 4 eggs and 200 grams of butter) and mounted well with the mixer for 5 minutes.
If it is the first time you use the silicone mold, it’s good to wash and grease it with a little butter.
Preheat the oven to 180°C in static mode and fill the various holes of the mold just below the brim.
Normally the mold should be filled to half when using leavening dough, to have a flat bottom (or nearly so), but in this case, I wanted they to create a round dome, like the bottom of a flower.
Bake for 20 minutes, until they will not be your golden bloom.
Remove from oven, let cool and misshapen. Repeat until you finish the dough.
Now you can decorate as you like!
I used a glaze with powdered sugar and a few drops of green food coloring, in tribute to Fashion Dupes, and melted chocolate. And then many many sugary pink!
Simply dip the tip of your buds of cake in powdered sugar mixed with a little water or melted chocolate and then sprinkle sugar immediately.
When dry, stick them on the appropriate sticks and decorated with some bow. Voilà!
Alternatively: Of course you can also use a preparation for classic cake or chocolate cake to make the dough, provided it is leavened. As for the molds, Silikomart offers plenty of choice: I wanted to specifically realize the flower buds, even in view of Easter, but you can also bake the dough in a rectangular pan and then cut many cubes to stuff them and decorate them as you like, for a… design snack!
And you, how do you celebrate your birthday ?!
P.S .: Have you visited my new site lachiaraduovo.it? You will find all my food stories, my travels, family recipes and products that I recommend for you to fall in love with the kitchen! Read, share and… leave some comments! :)
