• 30.04.2015
  • 48

This season, I’ve decided to start a sort of green series! Actually, I have already started with my Spring whishlist’s blogpost, and the mood for cacties that you can see almost everywhere those times.
This is where my idea of a botanical table comes from. Because indeed! What first looks like some FIMO modeling is actually edible and made with sugar!

The idea was to reproduce the style of a succulents garden that I would love to compse, with a mix of terra cotta pots, some vintage boxes, some cups by way of container and some succulents going trough a nice stone. Everything you need for the birthday of a gardening amateur! Every portion can be eaten individually in its small pot or perhaps you can taste a “chou à la crème” which is laying on its chocolate bed.

jardin_culinaire1jardin_culinaire10 jardin_culinaire9
jardin_culinaire14

This composition is really easy to reproduce: like the Roses made with sugar, you can use a cookie cutter with different shapes of flowers to create the succulents flowers in sugar or almond paste, than just add some touch of cinnamon powder on the petals. There is so many different type of plants to get inspired by!

Regarding the chocolate cake recipe, you can retrieve it under the blogpost of the mini chocolate layer cake. You can also add a layer of mascarpone or simply some Chantilly cream to your portions.
Below, you’ll retrieve the chou à la crème recipe, and its “crème pâtissière” which come from Mercotte’s blog.

Choux à la crème and its pâtissière cream
Serves 15
For app. 15 medium "choux", or the double if they are made smaller.
Print
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Ingredients
  1. For the choux
  2. 25gr Maizena
  3. 120gr floor
  4. 4 eggs
  5. 70gr butter
  6. 250cl water
  7. 1 tablespoon sugar
  8. 1 pinch of salt
  9. For the pâtissière cream
  10. 1/4l milk
  11. 1/2 vanilla bean
  12. 50gr caster sugar
  13. 3/4 eggs yolk
  14. 10gr floor
  15. 10gr maizena
Instructions
  1. Preheat the oven at 200° (th. 6/7) in normal mode
  2. Heat the water, butter, sugar and salt over low heat.
  3. When it start to boil, remove from heat and add the floor.
  4. Replace on heat while mixing until the pastry is completely dry and stick to nothing.
  5. Add the eggs in three times while mixing until well combined.
  6. Fill a pastry bag, and draw your choux on a plate covered with greaseproof paper
  7. Bake for approximately 30 minutes. More if your choux are large.
  8. After 30 minutes, open the oven door, and let them cool down inside the oven.
  9. The pâtissière cream
  10. Scratch the vanilla seeds on eggs
  11. Add sugar and whisk until white
  12. Add the floor without mixing too much
  13. Add milk and vanilla, mix well with the eggs, than pour the preparation in a pan.
  14. Let it boil and leave it to simmer for 1 minute
  15. Remove from the heat and let it cool down.
  16. Make a cut along the back of the choux and fullfill them with a pastry bag.
Pop & Soda https://www.popandsoda.com/blog/
jardin_culinaire6 jardin_culinaire5     _MG_6443

UJB-sidebar-grey

This post is basically an occasion to participate to the Urban Jungle Bloggers project.
This beautiful blog has been created by Igor from Happy Interior Blog and Judith from JOELIX, a lovely couple from Netherlander and Germany, whom are in love with green interiors and plants. The blog is terribly inspiring if you’re addicted to indoor gardens and plants!
This month theme was “offer a plant to a friend”. Maybe I’m outside the rules, as mines are edible :)
But this green series is not finished, and the theme inspired me some other surprises that I’m keeping for later! So stay around!

minicactus

48 thoughts

  1. Melle Blanche

    C’est superbe !
    pour Pâques j’avais fait des pots de terre remplis de gâteau au chocolat mais en petit joueuse je mettais contenter de planter de vraies petites carottes.
    Tes succulentes et cactus sont terriblement beaux, dommage de les croquer.

    Reply
    1. Malak

      Ben écoute, ça prends finalement moins de temps que de préparer un gros gâteau, les petites fleurs c’est assez rapide et amusant à faire en fait :)

      Reply
  2. lecosmetorium

    J’adore vraiment ton idée, belle et originale ! Vraiment excellente ! Je suis pressée de la tester ! En même temps après on a plus trop envie de les panger, … Ça fait t comme le fameux lapin en chocolat : trop mignon pour être dévoré :)

    Reply
  3. eleutheromania

    coucou :)
    alors pour commencer j’ai découvert ton blog par hasard sur hellocoton puis je suis venue jeter un coup d’œil et là baaaaaaaaaaaaam je vois la déco, les articles et le design mais mon dieu qu’il est magnifique ! je ne te flatte pas pour avoir un retour obligatoirement mais uniquement pour te souhaiter bonne chance pour la suite parce que je trouve que c’est un très bon travail ce que tu fais et que tu mérite vraiment d’être à l’affiche sur hellocoton !

    ps : j’aime bien tes petites recettes ! :D

    bisous bisous, Eleutheromania :)

    Reply
  4. Les Chatouilleurs

    En plus d’être vraiment magnifique, ça m’a l’air tellement bon! Et woaw quelle belle idée, je trouve ça vraiment superbe et magique sur une table! En tout cas cet article m’a donné bien faim… Merci pour ce bel article délicieux! :)

    Reply
  5. Leah

    Quelle excellente idée!
    Love how real the cakes are looking.
    Thought often about making such “eatable plants”…
    I think now I’ve to make some!
    Green Greetings, Leah

    Reply
  6. Clémence

    C’est complètement fou ! J’adore cette idée, c’est vraiment très bien fait ! Un jour, si la motivation me prend, je tenterai de reproduire certaines de tes “plantes”…
    Merci pour cette idée originale !

    Reply
    1. Malak

      Ah ben écoute, je suis vraiment désolée de te décevoir, mais tu vas être obligée de faire la même chose parce que je suis anti mariage, et je ne voudrais vraiment pas décevoir ton mec ! ;)

      Reply

Leave a Reply to Sandrine | Fraise & Basilic Cancel reply

Your email address will not be published. Required fields are marked *