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.
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.
- For the choux
- 25gr Maizena
- 120gr floor
- 4 eggs
- 70gr butter
- 250cl water
- 1 tablespoon sugar
- 1 pinch of salt
- For the pâtissière cream
- 1/4l milk
- 1/2 vanilla bean
- 50gr caster sugar
- 3/4 eggs yolk
- 10gr floor
- 10gr maizena
- Preheat the oven at 200° (th. 6/7) in normal mode
- Heat the water, butter, sugar and salt over low heat.
- When it start to boil, remove from heat and add the floor.
- Replace on heat while mixing until the pastry is completely dry and stick to nothing.
- Add the eggs in three times while mixing until well combined.
- Fill a pastry bag, and draw your choux on a plate covered with greaseproof paper
- Bake for approximately 30 minutes. More if your choux are large.
- After 30 minutes, open the oven door, and let them cool down inside the oven.
- The pâtissière cream
- Scratch the vanilla seeds on eggs
- Add sugar and whisk until white
- Add the floor without mixing too much
- Add milk and vanilla, mix well with the eggs, than pour the preparation in a pan.
- Let it boil and leave it to simmer for 1 minute
- Remove from the heat and let it cool down.
- Make a cut along the back of the choux and fullfill them with a pastry bag.
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!