Page 1

Vanille Chokolat & Pimienta Magazine

Special recipes

seasonal special.



Objetivo Cupcake Perfecto Pรกge 28 A chocolate master Pรกge 14 Follow us

vanille magazine


Vanille Magazine Founded and Created by Vanessa Hernández Editorial and Creative Direction Vanessa Hernández, Chokolat & Pimienta Collaborations Joanna Tham, Chic & Gorgeous Treats Hilmar Arevalo, Mis Recetas Favoritas María Isabel Cárdenas, Bienmesabes Celine Genevois, Chez Celine Lola Gonzalez La Alacena de Paterna Ines tsai, Boulangerieet Pâtisserie Jimena Agois, Agoisfoto Mary Fernandez, Mary Fernandez Raquel Carmona, Los Tragaldabas Omar González,

Advertisers and Collaborations ChoKolat-Pimienta-Pâtisserie @ ChokolatPepper All rights reserved. The content of this magazine may not be reproduced without permission of the publisher. To request permissions contact chokolat.pimienta @

As the cold came, it disappears, leaving behind the holidays and start the year with new goals, an optimistic attitude, wanting to eat the world in this 2013. The world did not end, we are still here, but what if we decided to end the world as we knew it and start a new world, a cleaner, a more pleasant, more cheerful world, we try to us through these pages, make your life a little sweeter, with delicious and easy recipes that will delight you for magnificent flavors. In this new cycle a wonderful group of women join our pages, providing recipes and tips for making the time to cook something fun, easy and more enjoyable.

In this issue you will find special chocolate recipes, our great guest for this number as the berries, since it’s the time of harvest. Love was our biggest inspiration for this second issue, I wanted to reflect our love of cooking and you find recipes to pamper your loved ones, because nothing says better I Love You that the food, feeding someone is an act of love which can happen unnoticed, like a bowl of soup made ​by our mother when we feel bad, or a cupcake that makes you feel happy just looking at it. Love can be expressed in many ways, for us, cooking is LOVE!

Vanessa Hernandez Editor @chokolatpepper


60 Red Velvet Brownies 62 Earl Grey Dark Chocolate Cupcake 66 Breton Chocolate Cookies 68 Chocolate mousse 70 Orange & Lemon Bitters Rosette Cookies 3 Editorial letter

73 Cinnamon Hearts

6 Contributors

76 Tomatos

10 Books that you must have

78 Focaccia

12 Objects to fall in love

79 Panini

14 Jos茅 Ram贸n Castillo

80 Provenzal breakfast

20 Give away love

82 Club S谩ndwich

28 Alma Obreg贸n

84 Cream spinach

30 Berries

86 Broetchen bagels

31 Antioxidant Smothie

89 Boeuf Bourguignon

33 Cranberry Cupcakes

92 Pear Trifle

36 Chocolate & Berry Extravaganza

94 Sugar lumps

38 Fraisier

96 Chiken Pie

40 Roses and raspberries Eclair

98 Golfeados

42 Rhubarb and Strawberry Jam

100 Lavender Cake

44 Swiss meringue strawberry cake

102 Step by Step decorated cookies

48 Macarons Love

105 Grocery List

50 Chocolate 52 Chocolate and cherry tart 54 Chocolate Raspberry Truffle Torte Tartelette 58 Pastry Hearts

La Galleta Prometida

Bakeware shop Find us online or our at Madrid, Spain




Joanna Tham

Chic & Gorgeous Treats

Food enthusiast & blog writer. Joanna is an IT consultant by day and is deeply passionate about baking and cooking. Most weekends, she enjoys role playing pretending to be a pastry chef. In her blog, she loves to share her thoughts on baking or cooking with beautiful photographs that makes us drool.

Hilmar Arevalo Mis Recetas Favoritas. Born and raised in Venezuela, she has been living in Taiwan for over twenty years. She is the happy mother of three boys and a girl, a lawyer, a writer, a translator, a teacher, a baker, she has an eternal passion for doughs and desserts. She loves nature, sports, jogging, cycling, rock climbing, photography, collecting books, especially bakery books, and to share everything that comes out of her kitchen and her blog

Maria Isabel Cardenas Bienmesabes She has a mayor in psychology and she is dedicated to audiovisual production, has developed her passion for photography, pastry and baking, with those she has shaped her personal project, were she has been making creative pastry, bringing a personal touch in all of her creations. She was born in Venezuela and currently lives in Madrid.

Mary Fernandez Mary Fernandez Blogger of heart, photography lover and teacher of children, she spends her free time experimenting with recipes and creative confections. She loves flowers and hunting for new trends in decor, fashion, and other categories. Her biggest project is making her blog a place where anyone can comment, share and opine on various current issues.


Celine Genevois Chez Celine Born in France, She’s 35 and lives in Playa del Carmen, Mexico. Owns Chez Celine, a French Pastry Bakery. The pastry is a passion for her, she thinks about this all the time, imagining new recipes and ideas. What she likes most is the love that is given to people through cooking, for her, Nurturing someone say "I love you." Also loves to eat, and She defines herself as a "gourmande" since childhood and loves anything sweet!

Ines Tsai Boulangerieet Pâtisserie Born in Montevideo, Uruguay and based in Taiwan, Ines defined herself as resident of "the world" since 1995, when her husband was transferred to Honduras for work. Since then she has lived in Panama, Dominican Republic, and now in Belize, and for her fortune, since leaving Taiwan, she has been a full-time mom of two beautiful girls and a boy. As an executive secretary by profession, her passion is baking and pastry .

Jimena Agois Agoisfoto Jimena, is a professional photographer specialized in food. Passionate about food and everything related to it. She began writing her blog out of necessity and not to get bored, because their level of work was considerably low because of the crisis affecting Spain, where she resided. After six years in Spain, she is back in Lima - Peru. She is responsible for the food section of the Correo Semanal Magazine and continued with her photography studio.

Raquel Carmona Los Tragaldabas Mom, teacher and passionate about cooking and photography. Her best childhood memories are always in the kitchen with her grandmother. Since little over two years she started her blog where she tries to convey the smells and flavors that are cooked in her kitchen. Constantly learning and always looking for new challenges.


Lola González

La Alacena de Paterna Blog Writer for La Alacena de Paterna shared with José Maria Ferrara. The mother of two girls, She loves decoration and photography, She has always liked cooking, especially baking, She loves developing her creativity, in her spare time she likes to bake delicious cakes and share with her family.

Omar González Our official translator for the English edition. Computer Engineer, IT consultant and illustrator, loves to draw and is obsessed with pixels. Currently he is creating a video game called Sol!rise.

Special collaborations Canela en casa, comes from the hand of Ilsa de la Garza and Yine Crosa. Ilsa is Mexican by birth, she studied photography and design. She loves everything that has to do with crafts, since she discovered the world of sugarcraf more than 15 years, she has not stopped renewing her modeling techniques. Yine, Venezuelan by birth, Studied informatics engineering and graphic design. She’s a Lover of baking, especially of homemade backing. 17 years ago she decided to learn to decorate cakes for her children and she has not stopped since. Currently the two reside in Madrid, working on their project Canela en Casa.

Carolina Wachter, creator of Lab Stencil, is an industrial designer. She lives in Santiago de Chile and is addicted to cupcakes and especially, decorating them. She has 13 years of experience and 5 years designing stencils for crafts and now for baking.

Stencils design for decorating, baking and graffiti. Santiago de Chile. Chile Lab Stencil Distributed in Mexico by: Salud y Especias California #19 edif. A depto. 101. Col. Parque San Andrés Del. Coyoacán México D.F. C.P. 04040 Pedidos al 46050015 nextel 5523363618

Books You must Have!


Cooking with Chocolate

Modern Classics book 2 Donna Hay. Ed. Weekly

Ed. Flammarion This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker’s secrets.

Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic. In this book, Donna brings back trifle, lamingtons and vanilla slice, but gives them a great modern twist. Then she introduces biscotti, muffins and sugar grilled fruit, the new breed of sweet treat.

El pequeño Larousse del Chocolate Ed. Larousse 170 recipes to fall to the temptation. Successfully prepare this recipes thanks to the advices from " le cordón bleu". Find out the must have tips and techniques, illustrated in Steps by Steps. le cordón bleu is a renowned cooking and pastry school for professionals and amateurs, and it´s been doing so since more than 110 years. The chefs and pastry chefs that teach there have the conviction to their savoirfaire with simplicity.


Objetos que



Fred and Friends Munchstaches cookie cutters

Wilton heart mold

Le Creuset 5 piece set

Rosanna Petit Treat cupcake base

Matroyshkas measuring cups

Chokolat & Pimienta Creative pastry and bakery by

Colonia Cazones, C.P: 93230 Poza Rica de Hidalgo, Veracruz, MĂŠxico

Vanessa HernĂĄndez


Jos茅 Ram贸n Castillo Precursor to the Mexican evolving chocolatier

As the creator of QUE BO! and Factor Cacao, Speaker man for the Mexican evolving chocolatier and considered as the ultimate exponent of the cacao and Mexican chocolate.


An interview told from his most personal side, Jose Ramon tells his life, his beginnings and passions in a fun and very informal talk, exactly as if we were together taking a delicious cup of hot chocolate, know this amazing Mexican chef, that has transcended borders doing what he likes!

“My earliest memory in the kitchen are family gatherings, frankly we always have been very good eaters at home and when we got together, there were always great feasts. They got all kinds of snacks, casseroles, desserts, sweets etc. It enriched my desire to eat and craving. I always liked to eat and eat good, I think that’s were you start, since based on cravings and tests you start making dishes that taste great at your convenience hahaha. When I thought about being chef my mother told me that this career was studied, but to make sure I wanted it, I should start a going to work at restaurants on the weekend as a “pinche” to see if he was itching of a moment or passion for life” .

"I am a blessed man, happy, eager, he is living a dream that has svery well put in his head that his work is an important part of your life but not everything, and his family» Nine years ago working on Chocolate and we decided that this particular ingredient for the high quality of life that gave him the professional relationship and friendship that lived to learn it was something unique, that among chefs never lived , "a part is a very noble ingredient" tells us that only 4.3% of the global population can not or does not like chocolate, so it's very graceful among the people. Chocolate is the ingredient I know best in his trade, has given many personal joys, to share with many people have a passion for everything and proud to promote it as the best in the world and more if Mexican! It is also a great responsibility because not only stayed but the item was from the beginning, the earth, the grain, the producer and processing. .

The return to his country after so many years, marked his career, understanding that we should love our home, stop believing that the foreigner is better. knowing that we have a very rich soil that so many would like to have, we should start giving value and importance to our country so that we don't have to look sideway looking for something better. José Ramón Castillo tells us that QUE BO! That it literally means “So good” in Catalan, “I named it that way as a thanks to the Catalans for teaching me the trade, because if you are not thankful in life, nothing good will come back to you”.


«On 2012, the prestigious university Cergy Pontoise, maker of gastronomic professionals from France, gave Jose Ramon Castillo the award “Maester Chocolatier from the Américas”, being the godfather of that generation of students and being accepted as a catedratic from said institution».

QUE BO! Is a national project were the best of the cacao and its Mexican flavors is exposed. It was the first chocolatier with this proposal, we stopped doing what everyone else was doing and we returned to what we used to eat and how we ate it, cacao and chocolate, bonbons, bars, drinks made with cacao and cook with the bean. This has been a big bet, but at the same time it´s one of the biggest satisfactions as a professional, it´s even one of the best chocolatiers in the world in the Croqueur du Chocolate Guide, all the synergy of a great teamwork, from our producers from the cacao, till our chocolatiers.. The Chef Castillo supports the production of Mexican Cacao mostly inside the country but also on the outside, he is an ambassador for the Mexican cacao by the SAGARPA and this year he has a very important plan with “Mexico Calidad Suprema”, for the proliferation of ne cacao fields in the country.

The success of this talented chef extends to the social networks, the “ChocoCharlas” is a medium in which the people can seek help for recipes, technics, experiences, and coexist among people that loves chocolate. They began almost 3 years ago and now even commercial brands have joined as promoters. They are broadcasted every Monday at 8 pm and the link is thru Twitter (@JoseRaCastillo), they do contest, Listen to good music and talk about chocolate. Thanks to the Chef José Ramón Castillo, for sharing with us this wonderful interview that sent us to an afternoon of chocolate, and thanks to his crew for all of their support.

QUE BO! Is among the best chocolatiers in the world, how do you feel…Happy! Being among the best of the world is the sum of a lot of effort, from my crew and staff, and thanks to that they will start looking at Mexico and Latin-American as producers of refined chocolatiers. It was the first Chocolatier from this continent to enter this guide, and to receive the acknowledge in the hall of chocolate, its simply priceless, It´s like winning the Oscar!

Madrid. España

Km. 17 Camino a Santa Juana, Sector San José de Palco, 4190000 Coronel. Chile


give away love

Nothing is more romantic than giving something made by yourself!


Chocolate cookies decorated with royal icing

With few ingredients and a creative spark you can sweeten the day of the people that you love! You can find the recipe for these cookies in our previous issue.


A simple pound cake can be transformed into the perfect gift, just with a few magical touches!

Creative Wrappers



Love bites

design: Omar Gonzรกlez


Original Gifts with your own style

Offer unique and unconventional objects, because love is unique to each person, get out of the routine of giving flowers and chocolates!

pictures : Mr wonderful


Objetivo : Cupcake Perfecto

For those who do not know, she is the author of the blog Objerivo: Cupcake Perfecto and the book of the same name, born and raised in Bilbao, Spain, but has lived for years in Madrid., She Has a degree in Communication Studies. She discovered her passion for cakes and cupcakes, while in Germany, studying for a PhD.


Although the distance between us, Alma made us feel like I was talking to an old friend that I had a long time no seeing, this was a talk as pleasant as it was cheerful, she answers some questions for us to know her better and fall in love with her work. Who is Alma? Well, it is very difficult to describe myself ... I'm from Bilbao, I have 28 years old and my passion is baking, especially sweets! As a Kid did you see yourself making this? No, Never. I´ve always liked sweets, but really, Till I was 20 years old or so, I though I would be a violinist (In fact, I have a superior degree in Violin). Then I decided that i would like to be a college teacher, so I focused i a major in Audiovisual Communication, and finally, It was neither of them! Hahaha. how was Objetivo: Cupcake Perfecto born? I was in Germany studding and the days seemed to last an eternity, so I started seeking for hobbies and I discovered cupcakes and home baking. Few months later I decided to start my own blog, to share to the world my obsession with cupcakes… and that´s how it started!

What are you planning for the future? The next month I´ll open my store, both online and a shop, I´m really nervous! As of anything else, I´ll keep working top notch and sharing recipes with all of my blog readers.

Where does your inspiration comes from? Of flavors and things I like, from books, Internet Movies… actually, a little bit from everything. It depends a lot of the recipe I'm making. What is your favorite desert, and why? Anything that has chocolate and marshmallows. It’s the same if it has the shape of ice-cream, biscuit or cupcakes…But the chocolate and marshmallows can’t be missing! Tell us about your book? My Book is a dream come true. Being able to share with my readers my 50 favorite recipes has been the most wonderful thing that has happened to me. Since I started the blog, I imagined how it would be to write a cooking book and honestly, even though It’s been months since it was out, I’m always excited to see it on the bookstore! Now on canal cocina? Doing a special program about cupcakes has been a wonderful experience and I’m really thankful because they wanted me on the network. It was a super fun experience!

Thanks a lot to Alma for agreeing to this interview for our magazine. Don’t miss her blog Objetivo: Cupcake Perfecto, We hope that her books arrives to Latin America, but for now you can find it Here


The berries are a kind of small edible fruits but not traditionally cultivated, they are collected from shrubs growing in the wild. They Includes fruits like strawberries, cranberries, raspberries, redcurrants, pomegranate, blackberry, cherry and red plum.

Benefits • They are diuretics and reduce uric acid levels • They are high in vitamin C and Iron


• They Posses antioxidant properties


• They help to reduce cholesterol and prevent infections as they are considered a natural antibiotic • The strawberries help whiten teeth because they contain acids that can remove stains.



To prepare this healthy, antioxidant smothie, you only need

2 cups frozen berries 1 cup pomegranate juice


Pour all the ingredients into a blender and mix. Makes 2 cups. 130 calories O grams of saturated fat 34 carbohydrates 1.5 grams of protein 4 g fiber 19mg sodium

v v

v v


Cranberry Cupcakes Swiss meringue butter with strawberry jam and raspberry


z Recipe & Photos: Ines Tsai

ÂŤA super special recipe filled with good memories and shared family joysÂť


Ingredients dough 100g unsalted butter 100 g of sugar 100 g all-purpose flour 1 teaspoon baking powder 2 tablespoons sour cream 1 teaspoon vanilla extract 50 grams of chopped dried cranberries Swiss meringue butter with strawberry jam and raspberry 4 whites at room temperature 175 grams of sugar 340 grams unsalted butter 1 teaspoon vanilla 4 tablespoons strawberry jam and raspberries A pink coloring droplets

1. Preheat the oven to 350 º F (170 º C) and place 12 paper liners in a muffins tray. 2. Beat the butter and sugar until they are creamy. Add the eggs, one at a time, beating well after each addition. 3. Mix the flour with baking powder, butter and integrate interspersed with sour cream. Add the vanilla, and lastly, blueberries, mixing with a stirring motion. 4. Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Cool on rack for 10 minutes and remove the muffins from mold, leaving them to cool completely on wire rack. For the meringue 1. Place the egg whites and sugar in the blender bowl, heat in a double boiler, making sure that the bowl doesn’t touch the water, and beat with whisk until we see the sugar has completely disintegrated. This process will take about 4 minutes. 2. Place the bowl to the mixer and beat on high speed until we obtain a glossy meringue and stiff peaks. When we feel that the bowl is almost cold (if hot put it in the refrigerator for a while) then change the whisk (balloon) by mixing (shovel) and begin to add the butter in chunks. 3. Whisk continuously until a beautiful fluffy cream (if preparation seems "cut" continue beating a little more). Finally, add the vanilla, the spoonful of jam and dye. It can be used immediately. With pastry bag and curly tip, decorate the cupcakes as desired.

z Recipe & Photos: Vanessa Hernรกndez


This cake was the best way to celebrate Chokolat & Pimienta 2 B-day!

Chocolate & Berry Extravaganza


Ingrediente Cake 200 ml of chocolate beer 175 grams of sugar 125 grams of flour 113 grams of butter 1 tablespoon of baking soda 1 tablespoon baking powder 2 eggs 100 grams of cocoa 1 teaspoon of coffee 1 teaspoon of cinnamon 1 teaspoon of nutmeg 1 pinch of salt Filling Nutella Garnish Chocolate Ganache strawberries raspberries blueberries French Macaroons

Makes 20 cm cake. / Preparation time: 10 min. / Cook Time: 45 min

The time that cake disappears almost instantly!

1. .Pre heat the oven to 180 째 C. Grease and flour a 20 cm baking pan. 2. Add to the mixer bowl the butter and sugar, mix until the ingredients are smooth, add the eggs 1 by 1, letting it fully incorporated into the mixture, in between each addition. 3. Place in another bowl the flour with salt, baking powder and spices. Place in a similar small container the beer, add the cocoa and baking soda. 4. Incorporate to the egg mixture and butter a little of flour, letting the ingredients to incorporate and add some beer, repeat this procedure in two batches, incorporating all the ingredients to the cake mix. Pour the cake in the baking pan and place on a tray. Bake from 45 minutes to 1 hour or until toothpick inserted comes out clean. Allow to cool. 5. Divide the cake into four layers of equal thickness, each layer filled with nutella, cover the cake with chocolate ganache, then garnish with the french macaron and fresh fruit.

z Recipe & Photos: Vanessa Hernรกndez


A twist on a classic French dessert!

S Fraisier S Dacquoise Biscuit and pistachio cream filling


Ingredients Biscuit 25 g of pistachio 1 1/8 powdered sugar 1 Âź almond flour Âź cup sugar 4 tablespoons pistachio paste 150 g egg whites Filling 1 cup buttercream 1/4 cup vanilla custard 3 tablespoons chopped pistachios strawberries chopped almonds Serves 6 people

1. Preheat oven to 170 ° C. Chop the nuts finely. Mix in a bowl the powdered sugar, chopped pistachios and almond flour. 2. Using a mixer beat the egg whites with the sugar when the whites have formed stiff peaks incorporate the mixture of almonds, icing sugar and pistachio paste gradually with encircling movements incorporate all ingredients, pour the mixture in previously buttered ramekins with wax paper and wallpaper. Bake 15 to 20 min.


Remove the biscuits from the oven and let them cool. Meanwhile mix the cream butter with pastry cream and pistachios.


Place on each biscuit some pistachio cream, cover with fresh strawberries and some chopped almonds.

rose and raspberries




z Recipe & Photo: Celine Genevois


Ingredients Pâte à Choux 16 cl of water 3 grams of sugar 70 grams of butter 3grs fleur de sel 15grs of milk powder 90grs of flour 3 eggs (150grs)

1. 2.


4. 5. 6.

Rose light cream 31 cl of milk 1 egg yolk 1 egg 60 gr sugar 40g cornstarch 100gr of liquid whipping cream 2 to 3 drops of rose essence

Preheat the oven to 200 ° C. In a saucepan, combine water, sugar, butter and fleur de sel. Bring to a boil. Add powdered milk and bring it to a boil again, off the heat, add the flour and mix over fire again for about 3-4 minutes to dry the dough. When the dough forms a bun, let it cool a bit, then add the beaten eggs one at a time, mixing well to integrate the eggs. Put a pâte à choux and into a pastry bag form éclairs on a Silpat. Bake for 40 minutes. Let it cool before use. For the cream. Make a custard. Boil the milk with half the sugar .




Makes 10 eclair

Mix the yolks, whole egg, half the sugar and the cornstarch. Pour the mixture into the saucepan with the hot milk and mix with a whisk immediately. Keep mixing for 5 minutes over low heat. Put the cream in a bowl and cover with a film. When the pastry cream is below 15 ° C, to soften the churning. Whip the cream until it forms strong peaks. Mix the whipped cream with the custard and add the rose essence. Optional: add a little pink coloring. Cut the top of the éclair. Fill with the rose light cream. Garnish with fresh raspberries, icing sugar and cover the cream with raspberries, face up.

z Recipe & Photos: Mary Fernรกndez


Rhubarb and Strawberry jam



500 gr. Rhubarb 500 gr. Strawberry 500 gr. Sugar The juice of one lemon


Clean well the rhubarb eliminating the most fibrous strands and cut it into pieces. Wash the strawberries thoroughly under running cold water and then remove the stem (the green leaves). It is important not to remove the leaves before because otherwise, the fruit will absorb more water and may lose some flavor and color. Cut the strawberries. Put everything in a bowl and add 500 gms of sugar. Stir well and let stand for at least 2 hours.


After that, put everything in a pan and add the lemon juice. Stir and put over medium heat until it boils. Puree everything in a blender and let the mixture simmer over low heat for 20 minutes, until it thickens.


Pour in glass containers, previously sterilized, closed well and let cool upside down so that it creates a vacuum. It is important that the bottle is tightly closed because otherwise it will not make the vacuum.

The thickness varies depending on the fruit, the amount of sugar used and the cooking time. Both strawberry and rhubarb, content pectin, which will maker thickening easier. Initially the the amount of sugar in the recipe is the one needed for optimal results, but make it sweeter to taste. The more time you have the jam on the fire, the more it may lose color and flavor, so it is advisable to leave it half an hour maximum at medium-low heat. Upon cooling it often also thickens slightly.

z Recipe & Photos: Lola Gonzรกlez

Swiss meringue strawberry cake


There are always occasions to celebrate romantic moments, nothing better than a dessert, this cake is delicious!


Ingredients Victoria Sponge Cake 340 gr. butter at room temperature 300 gr. raising flour 340 gr. sugar 6 large eggs 1/2 tsp. Vanilla extract 40 gr. cornstarch 1/2 tsp. yeast 6 tbsp milk 1 lemon zest 3 tsp. cognac liquor Suiss Meringue Buttercream 300gr. egg white 600gr. sugar 500gr. of softened butter into cubes of 5 cm. 3 tablespoons strawberry jam 1 tablespoon vanilla extract 1.

Preheat the oven to 180 째 C.


To make the cake, place all ingredients in the bowl of the mixer, sans the milk and whisk with the paddle, mix on low speed for 3 minutes till the dough is soft and smooth, then add the milk, keep it moving for one minute, pour it into a greased heart mold with butter and flour. Bake 45 to 50 minutes.


To prepare the meringue. Heat the egg whites with the sugar in the bowl of a mixer in a double boiler, stirring with a manual rod, until the sugar has dissolved, must reach a temperature of 65 째. Continue riding the mixer on high speed until the mixture is very firm, or when whites are at room temperature.


We incorporate the butter cut slowly until well incorporated, add the vanilla essence. Reserve 2 cups of swiss meringue, and incorporate the jam with a hand wand to fill the inside of the cake, the other is for the swiss meringue exterior decoration.


Cut the cake into 2 parts, and fill with swiss meringue jam, cover with a thin layer of swiss meringue, and garnish with a small nozzle shape curly scot.


Recipe & Photos: Vanessa HernĂĄndez


M acarons Love S Delicious and delicate french macarons filled with rose scented cream and fresh raspberries ‌.


Ingredients 200 grams of almond flour 200g icing sugar 200g egg whites 200 grams of sugar 100 ml water Red food coloring

½ cup whipped cream type 2 drops of rose water Icing sugar to taste fresh raspberries

1.Preheat the oven to 160 ° C. Place in a bowl the almonds flour and icing sugar. Make an Italian meringue with the egg whites, sugar and water. When the meringue are ready, coloring with a few drops of red food coloring. Using encircling movements mix the almond flour and sugar with Italian meringue. Spoon mixture into a pastry bag. Form the heart-shaped macarons on a tray covered with wax paper. Letting resting macarons of 10 to 20 min at room temperature. Bake 12 to 15 min. Remove from oven and cool completely. 2.Whip the chantilly cream until stiff peaks, sweeten to taste with icing sugar, add the rose water. Place the cream in a pastry bag and fill the french macarons, garnish with fresh raspberries. Refrigerate until ready to eat.

Photo: Rob White

The word chocolate is adapted from the Nahuatl word Xocolatl, which referred to a "frothy drink made ​from cacao"

Sweet product of the Americas, consumed by Native Americans for centuries, they used it as currency even after the arrival of the Spanish.

Fun Fact Although chocolate is commonly eaten for pleasure, there are health benefits associated with their consumption. The black cocoa or chocolate benefit the circulatory system.

Chocolate is good against sadness, anxiety and irritability, it contains theobromine, caffeine and theophylline, which stimulate various physiological actions including the nervous system, blood circulation and have a diuretic effect.


X Tart

and Cherries

z Recipe & Photos: Jimena Agois


Ingredients Dough 6 packages of Oreos 200g unsalted butter, melted Filling 200g of cherries 300g of 70% chocolate 100g unsalted butter 2 cups heavy cream (or cream) 6 tablespoons corn syrup

1. Preheat the oven to 180C or 350F. Unwrap the cookie filling. Crush the biscuits in a food processor and then mix with the melted butter. 2. Place the mixture in a cake pan and crush well to adhere. Bake for 15 minutes. reserve. 3. In a saucepan boil two cups of heavy cream, when it starts to bubble, remove it from the heat and add the chopped chocolate. Mix it well with a metal rod to incorporate. Add the chopped butter and corn syrup. Mix well. 4. Pour the chocolate over the cookie dough and place it on top of cherries, pitted and halved. (You can make the same recipe placing raspberries). 5. Carry it to the refrigerator and rest for one hour before serving.


Chocolate Raspberry Truffle Torte Tartelette

z Recipe & Photos: Joanna Tham



Ingredients 1.



To prepare Basic Tart Shell, using a food processor, blitz flour, powdered sugar and cold butter until it resembles fine bread crumbs. Add the yolks one at a time mixing after each addition until well combined. Then add the pure vanilla extract and ice cold water. Mix for another 1-2 minutes or until the dough comes together nicely. ransfer sweet pastry dough onto a cling film wrap, shaping into a disk and chill in the fridge for an hour. Preheat oven to 180°C. Thaw dough for about 10-15 minutes at room temperature. On a dry surface, sprinkle some flour on your work table, and on the rolling pin. Roll the sweet pastry shell to about ¼ inch thick circle. Grease the tart pan with a little butter and sprinkle some flour. Line the tart pan with the dough, repeating the same process, if making individual tarts. Then, transfer the dough back to the fridge and chill for 30 minutes. Remove tart shell from the fridge. Line it with parchment paper; fill pie shell with dried beans or pie weights. Bake in the oven for about 1012 minutes, then remove the beans and liners and transfer back to the oven and bake for another 15 or until lightly golden brown in colour.


To prepare Chocolate Truffle, In a double boiler, with a heatproof bowl over simmering hot water, melt together chocolate, butter and golden syrup. Stir occasionally until the chocolate is completely melted and take it off the heat.


Allow chocolate to cool slightly, before stirring in heavy cream. Mixture will appear runny at first; but continue to stir and mix cream and chocolate together. It will start to thicken. As chocolate mixture is fully cooled to room temperature, it will set where it’s more of a spreadable consistency. Alternatively, you may chill ganache in the fridge for about 15-20 minutes, to help it set. To use, thaw in room temperature for about 2-3 minutes.

Basic Sweet Tart Shell 125g unsalted cold butter, cubed 1 cups powdered sugar, sifted 3 egg yolks 1 1/2 cups plus extra all-purpose flour, sifted 1 teaspoon pure vanilla extract 1 tablespoon ice cold water Chocolate Truffle 3oz semi-sweet chocolate 3oz dark chocolate 6 tablespoons unsalted butter 1 1/2 tablespoon golden syrup 3/4 cup heavy cream, room temperature To Assemble Chocolate Ganache 1/2 cup raspberry preserved Fresh raspberry or sugar coated red-current, to garnish (optional) To assemble tart, Spread bottom of tart shell with a layer of raspberry preserved. Spoon or pipe soft ganache into prepared tart shell until 3/4 full. Garnish with fresh raspberry or sugar coated redcurrents before serving. Transfer chocolate truffle torte tart back to the fridge for another 30 minutes. Thaw 5 minutes before serving. ENJOY!

Makes 24 mini tarts

S 58

Delicious and delicate pastry hearts filled with chocolate pastry cream and Baileys, ideal to surprise!


S zRecipe & Photos: Vanessa Hernรกndez

Pastry Hearts

filled with chocolate cream and Baileys


Ingredients 250g puff pastry Make 5 pastry hearts

150 g of whole milk 1 tablespoon cream 2 egg yolks 45 grams of sugar 30 g bittersweet chocolate 1 tablespoon cocoa powder 40 grams of Baileys 11 grams of cornstarch Icing sugar or cocoa for garnish

1 1. Pour into a deep saucepan the milk, sugar and egg yolks, simmer and stir constantly to incorporate all the ingredients. When the sugar has dissolved , add the chocolate and cocoa powder, cook for 5 min. 2. In a small bowl combine the baileys and cornstarch, add to the milk mixture, cook until the cream is thick of 7-10 min. Remove from heat and let it cool in the refrigerator covered with plastic wrap.

3. Preheat oven to 200 째 C. Spread the puff pastry on a floured board, cut pastry hearts with the help of a cookie cutter, place the hearts on a tray with wax paper and refrigerate for 15 min. 4. Bake the pastry hearts for 15 min or until golden. Remove from oven and cool completely on wire rack. Delicately cut the hearts in half. 5. Fill the hearts with the cream, use a pastry bag and sprinkle with icing sugar or cocoa powder


ÂŤSometimes inspiration comes when you least expect it, so this recipe came from a beautiful mold and some beautiful browniesÂť

z Recipe & Photos: Ines Tsai


6 hearts molds (silicone mold)

Ingredients 80g unsalted butter 56 g of semi-sweet chocolate 2 eggs Sugar 175 g 120 g all-purpose flour 2/3 tsp (3 g) baking powder 1 pinch of salt ½ tsp vanilla extract 1 tbsp (15 ml) of red food coloring 1.Preheat the oven to 350 º F (170 º C). Grease with butter the silicone mold. 2. Place the butter and chocolate in a glass bowl that’s heat resistant. Put it in a microwave and melt it completely, stopping every 30 seconds to mix it well. This process will take from 1 minute and a half to 2. Once the mixture is melted, add the sugar and beat until blended. Add the eggs, one at a time, beating well after each addition.

3.Mix the flour, baking powder and salt and integrate to the dough gently, without stirring, and finally add the food coloring and vanilla. With an ice cream serving spoon, place the dough in the silicone mold, filling each heart up to 2/3. Place the silicone mold on a cookie sheet and bake for 30 to 35 minutes, or until a toothpick inserted in the center of each heart comes out with crumbs (not going over oven because it dries). 4. Take out from oven and let it cool on a rack for 15 minutes, then turn the silicone mold on a rack and carefully push each heart to unmold. 5. Beat 250 ml of cream for garnish with 3 tablespoons sugar and 1 teaspoon vanilla. Decorate to taste.


Earl Grey Dark Chocolate Cupcakes z Recipe & Photoss: Joanna Tham



Earl Grey infused Dark Chocolate Cake 1 cup all-purpose flour 1 cup caster sugar 1/2 cup Dutch-processed cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 3/4 cup Earl Grey tea (2 packets of Earl Grey-makes 1 cup) 1/4 cup whole milk 1/4 cup vegetable oil 2 teaspoon pure vanilla extract Chocolate Buttercream 2oz semi-sweet chocolate 2oz dark chocolate 2 tablespoon unsalted butter 170g unsalted butter 3/4 cup powdered sugar, sifted 2 teaspoon pure vanilla extract 4-5 tablespoons Earl Grey tea

1. Preheat oven to 177째C. Line cupcake or muffin pan with cupcake liners and set aside.In a large bowl, sift together cocoa powder, flour, baking powder and baking soda. Next add salt and sugar.

2. Using a handheld electric whisk, or with a paddle attachment attached to a stand mixer, beat in egg, earl grey tea, milk, pure vanilla extract and oil. Mix until well combined. Cake mixture will be runny. 3. Fill each cupcake liner about three-quarters full and bake between 15-20 minutes or until a tooth pick inserted comes out clean. Transfer on to wire rack to allow cupcake to complete cooling before frosting. 4.

Makes 12 regular size cupcakes. Makes a single 6 or 7-inches round cake.

To prepare Chocolate Buttercream, In a double boiler, with a heatproof bowl over simmering hot water, melt together chocolate, and butter. Stir occasionally until the chocolate is completely melted and take it off the heat.

5. Set chocolate aside to cool. Meanwhile, with a paddle attachment attached to a stand mixer on medium speed, beat butter until light. Add powdered sugar and continue to beat until pale and fluffy. Next add in pure vanilla extract and melted chocolate and beat until well combined. Turn speed down to low, and add Earl Grey tea a tablespoon at a time; continue mixing until well combined. Chocolate Buttercream will be smooth. (NOTE: If Chocolate Buttercream is a little too soft to pipe, transfer into a piping bag, and chill it in the fridge between 20-30minutes) 6. To assemble; using a Wilton 1M tip, pipe swirls or with a palette knife, spread Chocolate buttercream over cooled cupcakes. (OPTIONAL: Sprinkle some Malden sea salt over Chocolate buttercream before serving). Serve cupcakes with tea, milk or coffee. ENJOY!

«Nos esmeramos en los pequeños detalles que hacen de nuestros productos algo especial» Panificación y repostería. Para realizar los pedidos me pueden contactar por los teléfonos: 666 792 665 o 91 4348741 y vía e Madrid, España




Bretonne cookies

This recipe came to me by a dear friend. The chocolaty version of the French galette Bretonne, it has become one of my favorite with a delicious tea. Taste them and you will want to repeat them many times!!!

z Recipe & Photos: Hilmar Arevalo


Ingredients 250g unsalted butter at room temperature 125 g icing sugar 2 egg yolks 90 g chocolate (70% cocoa at least ) ½ teaspoon sea salt ½ teaspoon of baking powder 275 g self-rising flour

For about. 24 cookies made with a cutter of 5.5 cm.

Additionally to paint the cookies: egg yolk

1. 2. 3. 4. 5.


7. 8.

Melt the chocolate in a double boiler or microwave and set aside. Sift flour with baking powder and set aside. Beat the butter with icing sugar until the mixture whitens. Incorporate one by one the egg yolks, beating after each addition. Add the melted chocolate to the mixture, beating well. Add the flour with the baking powder and salt. Mix until everything is well incorporated. Place the mixture in a plastic bag or between two sheets of plastic wrap, flatten the dough and give to it a rectangular shape of approx. 1.5 cm thick. Take it the refrigerator for at least an hour. After that, remove it from the refrigerator, remove the plastic and cut it with cookie cutter. Paint each cookie with egg yolk, and make two incisions crossed superficially and along each cookie with a small fork. Place the cookies already formed in the refrigerator for 20 to 30 minutes. Put the cookies in a preheated oven at 150 C for 30 to 40 minutes. Cool slightly, then unmold.

Note! Ideally placed within these cookies baking hollow rings. If not, you can cut strips of parchment paper and fit around each cookie with a clip holding them, or place each biscuit into a mold for cupcakes or muffins (which is the same size of the circle or as close as possible). It is imperative to make molds to not lose the way.

z Recipe & Photos: Vanessa Hernรกndez



Chocolate Mousse



Ingredients 80 g bittersweet chocolate ¼ cup sugar ¼ cup water 3 egg yolks ¾ cup whipping cream 2 teaspoons hydrated gelatin

Makes 2 cups

Garnish Berries White chocolate 1. Place the chocolate in a bowl and melt it in the microwave for 30 seconds, so it doesn’t burn. Reserve. 2. Place the water and sugar in a small saucepan and boil until it forms a syrup until it forms a soft ball. 3. Pour the egg yolks into the bowl of the mixer and beat until the yolks turn into a pale yellow, low the speed and start adding the sugar syrup slowly, thread as to not cook the yolks, when you finish pouring the syrup, raise the mixer speed and beat until the mixture cools, for 5-7 min.

4. Using a Spatula add the chocolate and the gelatin to the egg mixture, using encircling movements. 5. In another bowl beat the cream to stiff peaks point and mix with the chocolate, also with encircling movements. Pour into glasses and refrigerate at least 1 hour before serving. Garnish with berries and white chocolate.




z Recipe & Photos: Joanna Tham

Orange & Lime Bitters Rosette Cookies


Ingredients Orange Butter Cookie 3 cups all-purpose flour, sifted 1 teaspoon baking powder 1 cup caster sugar 230g unsalted cold butter, cut into cubes 1 teaspoon pure vanilla extract 1 large egg zest of half an orange pinch of salt Orange & Lime Bitters Butter Cream 150g unsalted butter, room temperature 1/2 cup -3/4 cup powdered sugar, sifted 3 tablespoons orange juice 1 tablespoons lime juice 1 1/4 tablespoon Sunquick orange cordial 1/2 tablespoon lime bitters cordial

Makes slightly over 2 dozen sandwiched cookies

1. Preheat oven to 180째C. In a large bowl with a paddle attachment attached to a stand mixer, cream butter and sugar for about 2 minutes. Stop and scrape sides of the bowl. Beat the mixture for another 1 minute. Beat in egg and pure vanilla extract until well combined. 2. Meanwhile, sift together baking powder and flour in another bowl. Add the flour mixture and orange zest all at once to the cream butter and sugar and mix until it becomes moist large bread crumbs that hold together slightly. Transfer into a piping bag with a large star tip (Wilton 1M) attached. Pipe cookie mixture onto baking tray lined with parchment paper. Bake for about 6-8 minutes or until cookies turn golden in colour. Set cookie aside to cool. 3. To make Orange and Lime Buttercream; using a paddle attachment attached, beat butter until light and fluffy. Add sifted powdered sugar a tablespoon at a time and beat until well combined. Then add the flavour aromatics and beat for another 1 minute until they are well combined. If citrus buttercream is a little too soft to pipe, chill citrus buttercream in the fridge to allow it to harden and set. Spread or pipe citrus buttercream onto one side of a cookie and top it with another cookie. ENJOY!




Recipe & Photos: Mary Fernandez


Ingredients 3 egg whites 450 gr. powdered sugar 500 gr. ground almonds 1 ½ tablespoons ground cinnamon 2 teaspoons Kirsch

1. 2. 3.

4. 5. 6.


Whisk the egg whites until stiff. Gradually add powdered sugar. Set aside a cup of that mix to cover the cookies at the end. Add and whisk the almonds, cinnamon and Kirsh with the egg mixture and powdered sugar. Roll out the dough on a little powdered sugar with a rolling pin. With a heart template, cut out the cookies and place on a tray lined with wax paper. Cover them with the mixture of icing we set aside. Let dry in a warm place for several hours or overnight. Preheat the oven to 170 ÂşC for 15 min. Bake the hearts for 9 minutes, checking occasionally. Depends on the oven that they do not burn. The surface of the cookie should be white, if we see that it starts to get yellow or brown, remove the cookies from the oven. Although they will remain a bit soft at first, they will be ready. Cool on a rack and they are ready to eat.


Tomatoes one fruit, five ingredients, three different dishes ……..

zRecipe & Photos: Vanessa Hernández


Focaccia tomatoes, pesto and parmesan cheese


Panini tomato, pesto and mozzarella cheese


Provenzal breakfast tomatoes, bread, bacon and quail eggs




2 ½ cups flour 1 cup warm water 1 tablespoon of salt 1 teaspoon instant yeast ¼ cup olive oil 1 tablespoon pesto Parmesan cheese to taste Tomatoes to taste Basil for garnish

Ciabatta baked Tomatoes mozzarella cheese pesto Genovese Extra virgin olive oil






Start preparing the pre ferment. Pour into a bowl 1 cup flour, along with ½ teaspoon of baking powder and ½ cup of water, mix it well and let it stand for 2 hours. Mix with a whisk the pre ferment, along with the rest of the flour, water, yeast, pesto and Parmesan to taste, knead the dough for the focaccia for 15 min at medium speed. Let the mixture stand for 2 hours in a warm place. Place the dough in a deep baking pan, drizzle with olive oil and let it rise for 1 hour or until it doubles in size. Preheat oven to 200 ° C. Place the tomatoes on the dough and bake for 20 to 30 minutes or until golden. Remove from oven and let cool on a rack.


Heat a skillet over medium high heat, toast slices of ciabatta bread, drizzled with a little olive oil. Remove from heat.} Spread with a generous dollop of pesto, mozzarella cheese and baked tomatoes. Enjoy.

ProvenzalBreakfast Ciabatta bread Quail eggs Bacon Tomatoes Salt and pepper 1.


Preheat the oven to 180 ° C. In a Cupcakes mold, place a slice of bacon per hole, forming a nest with the bacon, place a quail egg in each nest. Bake for 6 minutes or until the eggs are cooked. Season the eggs with salt and pepper, place on top of a slice of bread and top with tomatoes.


zRecipe & Photos: Lola Gonzรกlez

CLUB SANDWICH Classic sandwich, easy, tasty and with few ingredients

Ingredients 1 chicken breast 12 slices of bacon 2 tomatoes 8 slices of crustless bread shoots, or lettuce leaves mayonnaise salt and pepper

Serves for 4


2. 3.

Preheat the oven to 180 ° C, season the chicken breast with salt and pepper, grill the chicken breast for 30 minutes. Then put in the baking tray the bacon until crisp and toasted sliced ​of bread, reserve. Finely chop the chicken breast and tomatoes, wash the lettuce then add the mayonnaise on the sandwich bread, chicken breast, tomato, and bacon, cut it into triangles, and ready to eat.


Nothing like a hot soup to warm and comfort the body

Spinach Soup With all the love from


z Receta y Fotos: Vanessa Hernández

ingredients 300 grams of spinach 1 large potato 3 cups water 1 onion 1 leek 1 garlic ¼ cup cream 4 tablespoons olive oil 1 tablespoon cornstarch 1 chicken bouillon cube Salt and Pepper bacon Sandwich bread 1.

2. 3. 4.



Rinde para 4 porciones. Tiempo de Preparación: 20 min. Tiempo de Cocción: 30 min

Place a skillet over low heat, add 2 tablespoons of olive oil, chop the onion into cubes and add it to the hot pan, then add a tablespoon of chopped garlic pore, cooking until the vegetables become translucent, add the spinach and sauté for 3 minutes, turn off heat and set aside. In a deep pan pour the water chicken broth, place the diced potatoes and bring it to a boil until the potato is cooked. Add the spinach to the chicken broth and cook for about 10 minutes, remove from heat and let it cool. Blend slowly the spinach and broth, until the mixture is smooth, pass to the pan again, add the cream, salt and rectify add a little pepper, cook over medium heat for 15 min. With a spoon remove a little of the cream and place in a bowl, add the cornstarch and mix, then pour this preparation into the cream to thicken, cook for 5 minutes and turn off the heat. Meanwhile fry some bacon until crisp. Preheat the oven to 200 ° C, chop the heart-shaped Bread and cover with the remaining olive oil, bake for 5-7 minutes until golden. Serve the creamed spinach and garnish with some hearts of bread and pieces of bacon.


A rich and simple rolls of German origin that we can eat salty or sweet accompaniment. They are wonderful for breakfast with jam, prepare sandwiches of ham and cheese, or soup or accompany any meal. With a few simple steps and a little patience, these are some really cute and tasty rolls.



z Recipe & Photos: Hilmar Arevalo


Ingredients Serves For 18 rolls of approx. 40 g 400 g bread flour or force 2 teaspoons sugar 1 teaspoon salt 1.5 teaspoon dry yeast 260 ml water at room temperature 20 g butter at room temperature


2. 3.




7. 8.

Mix all the ingredients except butter (with a machine and dough hook or by hand) and knead for 5 minutes on medium speed. Incorporate the butter at room temperature, and knead for 5 minutes on medium speed. Mix until the dough forms is bright and elastic, and it doesn´t stick to the table or the walls of the bowl. Place it in a lightly greased bowl, cover it and put it in a warm place for approx. 1 hour. When volume has doubled, divide the dough into portions of 40 grams. Bowling balls or very round form with each serving, cover, and let it stand for 15 minutes. Sprinkle a little flour over each muffin. Use a marker of bread (I used the Kaiser bread roll) or a Chinese Stick or a bread spatula, and make a deep incision in the center and along the biscuit, almost touching the table, but without dividing it. (Must be deep to not disappear with the last weighed and baked). Place each bun on a tray covered with baking paper, leaving some separation between themselves. Cover and let it stand for approx. 30 to 40 minutes until it doubles in size. Bring to a preheated oven at 200 C for 12 to 15 minutes, or until they are lightly browned. Place on a rack and let it cool completely before serving.

Recipe adapted version translated into Mandarin Encyclopedia of Home Baking



Recipe : Julia Child Photo: Vanessa Hernรกndez



Serves 4 people. / Preparation time: 20 min / Cook Time: 3:00 to 3:30 hours

170 grs of bacon 1 tablespoon olive oil 1 kilo of meat cut into cubes of 5 cm 1 carrot slice 1 onion, sliced ​(I diced chop) Salt and Pepper 1 1/2 tablespoons flour 1 1/2 cup red wine Burgundy or Chianti 2 cups beef broth 1 tablespoon tomato paste 1 clove of garlic 1/2 teaspoon thyme 1 bay leaf 5 spring onions stewed 250 grams of mushrooms sauteed in butter Mashed potatoes and sauteed green beans to accompany 1. Preheat the oven to 230 ° C, in a pan that you can put in the oven, sauté the diced bacon in the oil when crisp, remove and reserve fat. 2. Heat the pan until the oil starts to smoke, dry the pieces of meat with paper towels and place them in the pan, browning on all sides, sauté in batches if necessary to not parboil the meat if not browned, reserve the browned meat with the bacon. 3. In the same fat, saute the vegetables (onion and carrot), remove the excess of fat. Replace the beef and bacon into the pan, season with salt and pepper, sprinkle the flour over the meat, place the uncovered pan in the oven for 4 minutes, stir the meat and leave in the oven for 4 minutes more. Remove the pan from the oven and adjust the oven temperature to 160 ° C. 4. Pour the wine and broth until the meat is barely covered, add the tomato paste, thyme, garlic and bay leaf, bring to a boil on the stove, cover the pan and put it back in the oven for 3: 00 to 3:30 until the meat is tender 5. While the meat is cooking, start preparing the spring onions and mushrooms. Peel the onions, heat a skillet over low heat, add a tablespoon of butter and a tablespoon of olive oil, fry the onions until they turn golden brown, add a splash of wine, cook until wine is reduced. Reserve.

6. To make the mushrooms, cut the sliced ​mushrooms, saute the mushrooms over medium high heat with a tablespoon of butter and a little olive oil, add salt and pepper when browned, remove and reserve. Just before serving, add the mushrooms and onions to stew meat, reduce the sauce if necessary, accompany the dish with delicious mashed potatoes and green beans sauteed in butter about, so you can serve with tagliatelle.


z Recipe & Photos: Lola Gonzรกlez

It’s a very simple dessert and we can combine the cream that we like with our favorite fruit, in this case it is a combination of custard with caramelized pears in red wine.

Ingredients Makes 4 servings 1/2 liter of custard 200 ml. semi sweetened cream 4 slices of cake 3 pears 400ml. red wine 1 lemon rind 1 cinnamon stick 150gr. sugar 1 packet of pineapple gelatin

1. 2.


Prepare a pineapple gelatin according to package directions, let it cool, and reserve for 2 hours in the refrigerator. In a saucepan put the wine with sugar, cinnamon, and lemon peel, let it boil for 5 minutes, peel the pears and chop them in cubes and let it boil, for 15 minutes, then let cool. To set the glasses, first put the pears, then custard, a slice of cake, cream, another layer of pears, and finally another layer of custard, then unmold the gelatin, and cut into cubes and put 3 or 4 top to garnish.


Sugar Cubes


Recipe & Photos: MarĂ­a Isabel Cardenas

Ingredients 200 gr. sugar 1 teaspoon water 2 drops of coloring paste (or substitute tablespoon water 1 tsp. red tea) 3 drops of oil of hazelnuts (you can use another flavor of your choice)


Place sugar in a bowl, add a tablespoon of water, drops of essence, and the food coloring paste. With an spoon, Integrate all the ingredients to form a consistency similar to wet sand.


Then the sugar is introduced into silicone molds , then exert pressure to help the sugar compact. Once the mold is filled, allow it to dry at room temperature until it completely dries or if you want to speed the process, you can enter the mold in a microwave on high for 30 seconds. Cool and proceed to unmold.

Utensils: Silicone mold heat resistant (can be used for chocolates)



Recipe & Photos: Raquel Carmona

Ingredients For the dough 150 grams of lard 600grs of wheat flour 150g cold butter 2 tablespoons cold water





5. 6. 7.

For the filling Extra virgin olive oil 3 leeks 4 cloves of garlic 3-4 Chicken breasts 5 slices of bacon 2 tablespoons flour 100 ml of white wine 250 grams of cream herbs

Start with the dough, for it mix the flour and butter, knead it until it´s well integrated. Add the cold butter into pieces, the texture that results should reminds us crumbs. Finally incorporate the water and knead until a homogeneous dough forms. Tehn form a ball and wrap in Paper film and put it on the fridge, this will help us later when working on it. To make the filling, put the olive oil in a skillet over high heat. Then cut the leeks discarding the green, and Sauté in the oil along with the garlic cloves until well poached, if we don´t want to burn it, lower the fire and leave it to be done slowly. In another skillet brown the chicken, then take out form the fire and reserve. In the same oil brown the bacon so that It releases its fat, don´t add the fat to the filler and the caloric intake will decrease. Reserve next to the chicken. Once poached leeks and garlic browns, incorporate to them the flour and then we will put the chicken, bacon, wine and herbs that we like, added thyme, rosemary and fresh parsley. We'll let it simmer over medium heat until most of the liquid is consumed. We will put the cream and let it cook for two minutes. We'll let the mixture cool. Meanwhile we get the dough of the refrigerator, then add flour to our work surface and extend using a roller. Cover the mold. With the remaining pastry prepare a lid for our Pie. Preheat oven to 200 ° C. When the filling is warm and we will cover it, then cover the mold with the dough stretched well, seal the edges, and with a beaten egg paint the surface. Put the pie in the oven and lower the temperature to 180 ° C for about 1 hour bake until it´s golden. We will take it out of the oven and let cool before unmolding.




Venezuelan flavor

z Recipe & Photos: MarĂ­a Isabel Cardenas

Ingredients Dough 250 gr. bread flour 1 egg 25 gr. unsalted butter 25 gr. Sugar 5 gr. salt 1 tsp. mustard To activate the yeast 100 ml. lukewarm milk 2.5 gr. yeast in dough 25 gr of flour 25 teaspoon of sugar Filling 75 gr. of shredded Piloncillo 100 gr. grated white cheese. (The cheese should be soft and semi salty) Seeds of anise to taste Glaze 100 grams of brown sugar 30 g water

1. Place ingredients in a pot to glaze over medium heat, when it comes to a boil, remove it from heat and let it stand. Perform this step in advance, so that the syrup of piloncillo is cool to varnish the golfeado. 2. In a bowl place the warm milk, the yeast, flour and sugar, mix the ingredients, once they are integrated, cover it, and let it stand for 15 min. The yeast must be activated and grow into the container. If the container you use is not very large, it may overflow, to prevent this, use a container of 500 ml capacity. 3. After the 15 min., Make a little volcano of flour, add the activated yeast, sugar and dissolve. Add the butter, egg and mustard. Mix them well with the flour to form a dough. Begin to knead by hand, once they have spent about 6 minutes of kneading add salt, continue kneading until the ingredients are well combined. The mixing time is approximately 20 min. Let the dough rest in a bowl covered with plastic wrap for 60 minutes, for a 1st fermentation. 4. Once past the time, remove the dough and knead it for about 5 min to remove air bubbles, roll out the dough with a rolling pin until a rectangle of 30 x 40 centimeters. To place the filling, spread a layer of shredded piloncillo across the surface of the dough, after, spread the grated cheese and add anise seeds. Leave two centimeters free at the lower end, which will serve to close the dough roll. Roll up from the top end to end. Once formed, slicing, about 2 cm thick and place side by side in a greased pan. For the 2nd fermentation, let stand in covered pan with plastic wrap, for 30 min. Preheat oven to 180 ยบ C. After the 2nd fermentation, bake for 20 minutes. When removed, brush with unsalted butter and syrup of brown sugar, let stand in pan until cool.


Lavender cake

This recipe is very easy to prepare, it is not necessary to be an expert to achieve good results. The final product is a flagrant lavender cake, with a soft and velvet flavor, special for an evening tea with the friends.

Ingredients Serves 15 portions Cake 1 cup of sugar 1 cup of caster sugar 2 cups of vegetable oil 2 cups of eggs (10 medium eggs) 2 cups sieved plain flour 1 teaspoon of baking powder ½ teaspoon of baking soda ½ teaspoon of salt 2 tablespoons of lavender flowers for gastronomic use (lavender for infusions maybe used, without stick, only the flowers) 1 tablespoon of edible lavender essence Filling 500 gr of good quality White chocolate 1 cup of milk cream 1 tablespoon of lavender flowers for gastronomic use (lavender for infusions maybe used, without stick, only the flowers) 1 tablespoon of edible lavender essence Lavender syrup ½ cup of sugar 1 cup of water 1 tablespoon of lavender flowers 1 teaspoon of anise liquor

Lab Stencil

1. Prepare a 20 cm cake pan and line the tin with good quality parchment paper (you may use butter or vegetable oil to fix the paper onto the tin).Preheat your oven at 150°C. 2. In a bowl prepare a mix of flour, baking powder, sodium bicarbonate, salt and lavender flowers 3. In a mixer join the sugar, oil, eggs and lavender essence 4. Once the previous mixture is homogeneous, gradually add the flour mix 5. Transfer the mixture into the prepared cake tin and bake for 1 hour or if after inserting a skewer it comes out clean. Leave it to cool and reserve.

z Receta y Fotos: Maribel Salazar

6. For the filling, Place the chocolate in small pieces (or grate it) and reserve in a bowl. Warm the milk cream with the lavender flowers and add a little salt 7. Once it is hot, but not boiling, take off the fire and leave to rest for two minutes. Add to the diced chocolate by means of a sieve to retain the lavender flowers. Add the lavender essence and mix with a wooden spoon, not beating, with quick and evolving movements until all the chocolate is melted and the mixture looks homogeneous. Leave to cool at room temperature for at least 3 hours. 8. Before filling the cake, whisk the ganache until creamy and spreadable.

9. For the syrup, Join sugar, water and lavender flowers in a pot and take to a medium heat until the sugar has melted completely. Take away from the heat and leave to cool. Once cool, add the anise liquor. 10. Filling of the cake. Cut your cake in 4 equal layers. Put the first layer in the tin, spread enough syrup on it with a spoon or brush. Add a generous layer of ganache. Repeat this procedure until you have finished your cake. Cover the tin with a lid and some weight on top of it (to compact) and refrigerate for at least one hour before covering.

Decorating tips It’s amazing what you can achieve with a culinary stencil and a bit of Butter cream. The sides of the cake were decorated using a culinary stencil of the 2013 collection of Lab Stencil; its designs allow you to give a more outstanding visual effect to your creations, besides being a quick and delicate way of decorating. Lastly following the thematic of the stencil and Valentine’s Day, some modeled figures were prepared for the top of the cake.

Tutorial S Tastefully Decorated 102

Butter Cookies The Girls of Canela en Casa (Ilsa & Yine) brings us this lovely tutorial on how to make delicious cookies and decorate in the style of Canela en Casa ! Ingredients ♥ 300 gr. butter at room temp. Environment. ♥ 250 gr. granulated sugar. ♥ 1 egg ♥ 550 gr. pastry flour without leavening (yeast) ♥ 2 tsp. Vanilla 1. First preheat our oven to 180 ° C. It is important that all our ingredients are at room temperature. 2. Beat the butter for 1 min. Approx. Add sugar slowly gradually. When we have well integrated butter with sugar, add the egg and vanilla. Beat for one more minute. 3. Finally add the flour (sifted previously). It is important not beat it much, if we find that our dough is too dry you can add a splash of milk. The dough should be manageable for us and it shouldn´t stick to the walls of the mixer or in our fingers.


4. Take the dough out of the mixer bowl and knead a little with our hands to compact. Divide it into two or three parts and place on a baking paper and roll stretch. 5. We put the stretched dough in the fridge for at least an hour. Once cold, we can give it any shape we want with our cookie cutters. 6. Bake for about 10 min, approx. (We like that they are golden brown).


S We have wanted to make an arrangement for Valentine, but your imagination is infinite and can make a thousand ideas. For this we need: ♥ Baked Cookies ♥ Fondant ♥ sugar paper with some design. ♥ modeling sugar (in this case we did a Cupid) ♥ rollers, cutters, CMC

7. First, strech the fondant and cut it with the same shape as the cookie. 8. Paste the fondant to the cookie. We use honey or Karo syrup.




To paste the role of sugar cookie can do likewise with honey or Karo syrup.


10. You may wonder what is the stick that on the cookie. It is a place to support the heartshaped cookie. This mix some fondant with CMC, we introduce a ball and a stick. Then we make an elongated pelleted and paste fondant and CMC compared to our support. Let it dry on the cookie. We waited a couple of hours. You can also use icing to glue the other cookie support. 11. We build our Valentine arrangement and it will be ready to give it to someone you love.

S As I mentioned earlier. We modeled a Cupid and we stuck it on the cookie. Decorate the edge of the heart cookie with red fondant so that you don´t see the edge of the sugar paper. Paste The heart cookie to the big cookie and we have a pretty sweet gift for the person who we sweetens the heart!!!


Grocery List Boeuf Bourguignon

Here are all the ingredients of every recipe we prepared for you, so it will be easier when shopping!

• • • • • • • • • • • • • • •

Bacon Olive oil Beef Carrot Onion Salt and pepper Flour Red wine Beef broth Tomato paste Garlic Thyme Laurel Spring onions Mushrooms

Cinnamon Hearts

• • • • •

Egg Icing sugar Ground almonds Cinnamon Kirsch


Chicken Pie • • • • • • • • • • •

Lard Wheat flour Butter Extra virgin olive oil Leeks Garlic Chicken breasts Bacon White wine Cream Herbs

Broetchen Biscuits • • • • •

Bread flour Sugar Salt Dry yeast Butter

Spinach Soup • • • • • • • • • • • •

Spinach Potato Onion Pore Garlic Cream Olive oil Corn starch Chicken bouillon cubes Salt and pepper Bacon Croutons

• • • •

Yeast paste Newsprint White cheese Anise seeds

Pear Trifle • • • • • • • • •

Custard Sweetened cream Cake Pears Red wine Lemon Cinnamon Sugar Pineapple gelatin

Chocolate Breton Cookies

Club Sandwich • • • • • • •

Unsalted butter Icing sugar Eggs Chocolate (at least 70% cocoa) Sea ​salt Baking powder Rising flour

• • • • • • •

Chicken breast Beacon Tomatoes Bread Shoots, or lettuce leaves Mayonnaise Salt and pepper

Red Velvet Brownies Focaccia • • • • • • • •

Unsalted butter Baking chocolate semi-sweet Eggs Sugar All-purpose flour Baking powder Vanilla extract Red dye

• • • • • • •

Flour Instant yeast Olive oil Genoese pesto Parmesan Tomatoes Fresh basil

Chocolate and Cherries Tart


• • • • • •

• • • • •

Oreo cookies Unsalted butter Cherries Chocolate 70% Cream (creme) Glucomiel

Ciabatta bread Tomatoes Mozzarella cheese Pesto genovese Extra virgin olive oil

Provenzal Breakfast Golfeados • • • • • •

Bread flour Eggs Unsalted butter Sugar Mustard Milk

• • • • •

Ciabatta bread Quail eggs Bacon Tomatoes Salt and pepper

Mini chocolate and blackberry tartlets

Orange Butter Cookies • • • • • • • • • • •

Flour Baking powder Sugar Unsalted butter Vanilla extract Eggs Oranges Icing sugar Lemon Concentrated orange Warm lime bitters

• • • • • • • • • • •

Unsalted butter Icing sugar Eggs Flour Vanilla extract Bittersweet chocolate Plain chocolate Corn syrup Cream Blackberry jam Berries

Cranberry Cupcakes Chocolate Mousse • • • • • • •

Bittersweet chocolate Sugar Egg Whipping cream Unflavored gelatin Berries for garnish White chocolate

Chocolate Cupcakes • • • • • • • • • • • • • •

Flour Sugar Powdered cocoa Baking powder Bicarbonate of soda Eggs Earl grey tea Milk Vegetable oil Vanilla extract Bittersweet chocolate Plain chocolate Unsalted butter Icing sugar

• • • • • • • • • •

Unsalted butter Sugar All-purpose flour Baking powder Sour cream / sour cream / sour cream Vanilla extract Dried cranberries Eggs Strawberry and raspberry jam Pink coloring

Eclairs • • • • • • • • • •

Water Sugar Butter Sea ​salt Powdered milk Flour Eggs Cornstarch Liquid whipping cream Rose essence

Meringue Suiss Cake Pastry Hearts • • • • • • • • • •

Puff pastry Whole milk Cream Eggs Sugar Bittersweet chocolate Powdered cocoa Baileys Corn starch Icing sugar

• • • • • • • • • • •

Butter Raising flour Sugar Eggs Vanilla extract Cornstarch Yeast Milk Lemon Brandy liquor Strawberry jam

Chokolat & Pimienta Sharing recipes to sweeten your days!

Vanille Magazine  

a Chokolat & Pimienta magazine

Vanille Magazine  

a Chokolat & Pimienta magazine