Eclairs with Orange custard filling and chocolate ganache on the top.

Dear Friends!!

I am sorry for not posting up recently. I got into some works away from blogging time. Here is the the baking partner's challenge had selected Eclairs by Swathi. It was wonderful making,delicious and my daughter loved it.

Eclairs is a pastry from the french origin.It is same like profiteroles.It was fun doing it.You can add any filling of your choice wither whipped cream,orange custard or chocolate custard.

Thank you Swathi for the wonderful challenge

Here are the ingredients

Ingredients.

I had used very half of the measurements you can follow the full measurements:

For making Choux Pastry:

• 1 1/4 cups All purpose flour
• 2 Tablespoons plus of 2 Tsp  of sugar 
• 1 Cup water
• 4 Tablespoons of Butter(unsalted) at Room Temperature
• 1/4 Tsp Salt.
• 4 Eggs plus 1 if needed.

I had followed orange pastry custard.

For Filling: 

• 1 1/4 Cups milk
• 1 Tablespoons of Orange Zest from 2 oranges.
• 3 Egg yolks
• 1/4 cup sugar
• 1 Tablespoon Flour
• 2 1/2 Tablespoons of corn starch
• 1 Tablespoon Grand Mariner.I had used 1 Tablespoon of Orange blossom water

For Chocolate Ganache:

• 1/2 cup heavy whipping cream
• 4 ounces of semi sweet chocolate chips or baking chocolate bars coarsely chopped.

Method:

For making Choux Pastry Eclairs!

1. Get your stand mixer with K paddle attachment or hand mixer and keep aside.
2. Sift the flour along with sugar and mix well and keep aside.
3. Combine all the ingredients such as salt,water and butter in to the sauce pan on a medium low heat.Stir well until the butter is melted.
4. Once the butter is heated,turn off the heat.
5. Put the flour-sugar mixture to the butter mixture and mix well until you get the paste consistency with the help of whisk
6. Turn back on the medium heat,place the mixture in a saucepan and keep stirring till the dough gets away from all the sides and the bottom of the pan is clean.
7. Immediately transfer the dough mixture to the stand mixer bowl or bowl by using hand mixer.Beat it to release the steam on medium low speed.
8. Add egg one by one till you get the beak form for about 2 minutes on medium speed.
9. Allow the batter to remain chill in the fridge for about 20 to 25 minutes.
10. Transfer the batter to the piping bag with open tip 12 or round tip.
11. Preheat the oven to 375 F or 190 C
12. Place the parchment paper on the baking sheet.Pipe the finger shaped about 6 inches and 5 cms apart.Once you done the end.
13. Wet your fingers by pressing down the tip of the curl to remain its shape.
14. Spray the eclairs lightly with water.
15. Reduce the oven temp to 350 F or 180 C
16. Place the baking sheet into the oven for about 30 to 40 minutes while rotating once.
17. Reduce the oven temp to 325 F or 160 C.
18. Bake it for another 20 minutes.
19. Your puffs should be light brown and hollow.
20. Allow it to cool on the cooling rack

For making filling:

1. In a medium saucepan,combine the milk and orange zest on medium heat.Just to make sure the mixture gets heated.
2. While the milk is warming, whisk the egg yolks,corn starch and sugar together and mix well.
3. Pour the egg mixture to the milk mixture and mix well.
4. Turn back on the medium low heat,whisk the egg mixture with milk mixture and keep stirring until you get very thick.
5. Turn off the heat.Add the orange blossom water to it and mix well.
6. Allow it to cool.
7. Chill it in the fridge.

For Making Chocolate glaze.

1. In a medium saucepan,pour the cold cream to it.and boil till it reaches the boiling point.Switch off the heat.
2. Pour the cream into the chocolate mixture and mix well with the help of the spoon and make sure it is completely melt.
3. Chill in the fridge for about few hours or a day in advance before making eclair process.
4. Allow to reheat the chocolate ganache for about 15 seconds in microwave mode.so it gets gooey semi liquid.

To Assemble:

1. Poke holes into each and every eclair either on the side or the bottom of the eclair.
2. Pipe the custard over into it till it comes out.take off the excess or until the eclair feels heavy  when you hold it
3. Garnish it with your choice .
4. Dip the eclair into the warm chocolate ganache bowl and place it on the baking sheet lined with wax paper or parchment paper and allow it to chill.
5. Served Chilled.
6. Garnish it on the top with whipped cream as you like.

Enjoy!!!

Happy Baking!!!

Sending this entry to Baking Partner challenge #12 Swathi's Zesty South Indian Kitchen

Mango Chocolate Marble Cake for Home Bakers Challenge #2

Dear Friends

I really enjoyed making it as I am so excited as It was mango again..I am totally in love with a fruit Mango.I baked an egg based cake and enjoyed it.Thanks to Home Bakers Challenge by Sangee who suggested this recipe.It is the best combination for chocolate and mango! It worked well. 

I made into half and replaced it with oil instead of butter.It is so soft and moist.

Here are the ingredients for Mango Chocolate Cake.

Ingredients:

• 1 Cup All purpose flour
• 1 Cup sugar
• 1 tsp Baking powder
• 1/2 Tsp baking soda
• 2 Tablespoons of Hershey's Cocoa powder
• 2 Eggs
• 1/2 cup Vegetable / Canola Oil
• 1/2 cup Mango Puree
• 2 Tablespoons of  Buttermilk
• 1 Tsp vanilla extract

Method:

Preheat the oven to 350 F or 180 C Use any pan either round or loaf pan or any specialty pan.

1. Sieve all the flour,baking soda and baking powder together and sift it.
2. In an electric stand mixer with paddle attachment or hand mixer beat the sugar and oil on low heat and add the mango puree and mix well.
3. Add the flour mixture in three additions.
4. Add the vanilla extract and buttermilk to it.
5. Mix well until it is well incorporated.
6. Divide the batter into 2 halves.
7. In that batter add the cocoa powder to it and mix well until it is well coated batter.
8. Take a spoonful of each batter of mango chocolate to the prepared pan  and add the mango batter to it.
9. Take a bamboo stick and make it a swirled to get marble effect.
10. Bake it for about 30 to 50 minutes or until the tooth pick comes out clean
11. Allow it to cool on the cooling rack.
12. Serve it along with a cup of tea or you can do the icing and decorate the cake as you like.I didn't add anything to the cake except powdered sugar to give a simple look with the help of stencil to look a very simpler one 

Enjoy!!!

Happy Baking

Sending this to Sangee's Spicy treats and Home Bakers Challenge # 2

Traditional Mysurpa an Authentic Indian Sweet

Dear Friends!!!

Wow I made mysurpa at my home..I had followed my mom's recipe.It is same as exact like Sree Krishna Sweets which is very famous all over Tamil Nadu,India. It is very simple,an aormatic all over my home and bit time consuming. Unlike hard ones it is so soft and so delicious

I has really enjoyed making this and invited over my friends and they loved it. It makes you feel so heavenly and melting in the mouth while eating.It is very soft and so rich in flavor.No preservatives..No food color at all . I feel very happy as I made homemade ones as we miss an Indian sweets as we are staying in abroad.Most will buy Sree Krishna Sweets as it is very rich and delicious in all tastes. Mysurpa is very famous in  SKS(Sree Krishna Sweets) for all occasions especially Diwali.It also goes great for Dad's day :)

Enjoy it with your family and friends 

Recipe Source : My mom

Ingredients:

You can reduce to half.

• 1 Cup Besan /Gram Flour
• 1 cup Sugar
• 1/2 Cup ghee
• 1/2 cup oil.(If you want richer in taste) Add ghee instead of oil.
• 1 Tsp cardamom powder

Method:

• Sieve the besan flour 2 times and add 1/4 cup of oil to it. Mix well.
• Take a kadai or pan,Add the sugar with water about 1/2 cup and let it boil on medium flame
• Make sure the sugar gets dissolved and keep boiling till it reaches the stage with single string thread consistency between the thumb and forefinger.
• Heat the ghee and the remaining oil to it on medium high flame till it reaches the smoking point and turn off the low flame.
• Pour the oil besan mixture to the sugar mixture and keep stirring continuously to avoid burn.
• Pour the hot ghee oil to the besan sugar mixture till you hear the sizzling sound and keep on continue stirring at regular intervals
• .Grease the ghee to the round plate or any pan.
• Transfer the prepared besan smeared in ghee to the greased plate or round pan.
• Spread evenly.
• Cut into the desired shapes by using knife while it is warm.
• Allow it to cool and cut again to get the desired shapes such as rectangle or square ones.
• Serve it.

Enjoy!!!!!

Happy Cooking!!!

Linking this entry to Sowmya's Event Authentic Indian sweets

Linking this entry to Foodabulous Fest  hosted by Shruti's Event and organised By Preeti 's Simply Tadka event

Linking this entry to Shruti's Event and owned By Gayatri's Hosting Event.

Linking this entry to Jagruti's Event Potluck Party

Vegan Mango Kiwi Muffins

Dear Friends!!

I am very happy that I made very vegan one that is very healthy one!! I missed last month every first and last Thursdays along with group members of Vegan Thursdays !! I made it at the right time..I had chosen Vegan baked treat as want to try very healthy one which is fat free,Egg free and Butter free. I had followed the exact recipe while watching the food channel  and Google.

You can replace any fruit of your choice.I added mango and kiwi as I feel it is the nice combination/I replaced it with corn meal and are free from dairy products. It tasted so delicious and flavor of fruits and goes great for kids

Ingredients:

• 1 1/2 Cup All purpose Flour 
• 1/2 Cup Corn meal
• 2 Tbsp Flaxseed powder with 6 Tbsp of water mixed well.
• 1 Tsp Baking powder
• 1/2 Tsp Baking soda
• 1 Cup (1/2 Cup Mango &  1/2 Cup Kiwi )
• 1 Cup sugar
• 1/2 cup Canola / Vegetable oil
• 1 Tsp Vanilla extract

Method:

• Preheat the oven to 350 F or 180 C.Line the muffin baking pan with baking cup papers.
• Sieve the all purpose flour,baking powder and baking soda together in a bowl.
• Add corn meal to it.
• Add flaxseed mixed with water to it.
• Whisk the oil,sugar and vanilla extract together.
• Add the pureed kiwi and mango to the sugar oil mixture and mix well.
• Add the pureed fruits oils sugar mixture to the flour mixture.
• Mix well until it is well incorporated.
• Transfer 2 spoonfuls of batter to the muffin pan.
• Bake it for about 15 to 20 minutes
• Allow it to cool on the cooling rack.
• Serve at room temperature along with cup of tea or as a snack 

Enjoy!!!

Happy Vegan Baking !!!

Linking this entry to Sowmya's event and Swathi's event..Eggless Baking Event

Linking this entry to Merry Tummy's Event Cook Yellow Event

WINNER ANNOUNCEMENT AND ROUND UP OF MY BLOG ANNIVERSARY!!!

Dear Friends!!

 I am very much sorry for making you all wait. Here the wait is over!!! I am announcing the roundup of all participants who had linked their entries in my blog on blog anniversary!!! I must say each and everyone A Big thank you for your likes, patience and support. It is one of the memorable events as I got to know about many friends and visiting their blog and it was so good getting more and more friends. It was fun and getting to know and based on their interests and recipes and have good bond with each other.

Here I received 67 entries and it was so great seeing and many thanks to you all who participated. After the rules followed, I had shortlisted 13 participants and they are qualified for getting a giveaway. Here are the names in an alphabetical order

1. Amrita Roy
2. Babitha Costa
3. Bini Basheer
4. Jaleela
5. Manjula bharath
6. Nabanita
7. Nayana
8. Pramitha Avinash
9. Priya Satheesh
10. Shailaja
11. Sharanya Palanisshami
12. Sharanya Pathmanathan
13. Vijayalakshmi

List of Participants :

1. Aara sheikh
2. Amrita Roy
3. Amrita Vishal
4. Anzz
5. Babitha
6. Bini Basheer
7. Jaleela
8. Latha
9. Manjula 
10. Nabanita
11. Nayana
12. Pramitha Avinash
13. Preeti
14. Priya Satheesh
15. Rafeeda
16. Sajina
17. Sapana
18. Shailaja
19. Sharanya Pathmanathan
20. Sharanya Palanisshami
21. Shweta
22. Tanusree
23. Tinku Shaji
24. Vijayalakshmi

Here is the roundup of the participants and  their recipes.

     1. AARA SHEIKH OF SWEETS & SPICES ENTRIES: 2

• FALOODA

• ALMONDY ROOH AFZA LASSI

2. AMRITA ROY OF MOTIONS AND EMOTIONS ENTRIES : 3

• RASAGULLA

• PANTUA

• SEMOLINA PUDDING

3.AMRITA VISHAL OF SWEET 'n' SAVORY ENTRY : 1

•  GULAB JAMUN CHEESECAKE

4. ANZZ  OF ANZZ'S CAFE  ENTRY : 1

• MANGO MOUSSE CAKE

5.BABITA COSTA OF BABI'S RECIPES  ENTRIES :6

• MARSHMALLOW ICE CREAM

• BESAN LADDOO

• NAN KHATAI

• TIRAMISU

• MAA LADDOO

• EGGLESS SPONGE CAKE

6.BINI BASHEER NON BLOGGER 

• COMBO FRUIT LASSI

7.JALEELA OF COOKBOOKJALEELA  ENTRIES :2

• RICE BADAM KHEER WITH WATERMELON

• TRI FRUITS JUICE

8. LATHA OF FORKS N FOLKS ENTRY :1

• COTTON SOFT JAPANESE CHEESECAKE

9. MANJULA OF DESI FIESTA ENTRIES: 6

• MAKKAI JANJARIA

• APPLE SAUCE CHOCOLATE MUFFINS

• EGGLESS CHOCOLATE SPONGE CAKE

• GINGER MELON PUNCH

• PAPAYA BANANA SMOOTHIE

• MANGO CHOCOLATE CHIP MUFFINS

10.NABANITA DAS OF ESHO BOSHO AAHARE ENTRIES : 3

• MANGO TANGO

• ORANGE CHOCOLATE SANDESH

• TRADITIONAL LASSI

11.NAYANA OF NAYANA'S KITCHEN KREATIONS ENTRIES : 7

• ICE APPLES AND MANGO DESSERT

• EGGLESS BANANA OATS MUFFINS

• GOLDEN PASSION PAPAYA PINEAPPLE DRINK

• CHOCOLATE ORANGE TRIFLE PUDDING

• LEMON CURD COCONUT MILK PANNA COTTA

• DRY FRUIT PARFAIT THANDAI 

• ICED APPLE MANGO SMOOTHIE.

12. PRAMITHA AVINASH OF PRAMITHA'S LOVE COOKING ENTRY : 1

• PATTERN SWISS ROLL CAKE

13. PREETI GARG OF SIMPLY TADKA ENTRIES : 3

• ZARDA

• WATERMELON GRANITA

• PEANUT BUTTER BITES

14. PRIYA SATHEESH OF FOOD LOVERS ENTRY : 1

• DATES FILLED PAPAD TOPPED WITH APPLE RABDI

15. RAFEEDA OF THE BIG SWEET TOOTH  ENTRY : 1

• EGGLESS CHOCOLATE COKE CAKE

16. SAJINA OF SAJU'S TASTES ENTRY : 1 

• FRESH PLUMS IN A  CAKE

17. SAPANA OF COOKING WITH SAPANA ENTRY : 1

• ALMOND VANILLA CUSTARD ICE CREAM

18.SHAILAJA OF SAHASRA RECIPES  ENTRIES : 4

• EGGLESS NO BAKE CHOCOLATE CHIP CHEESECAKE

• PEANUT BUTTER FUDGE

• DOUGHNUT CUSTARD PUDDING

• MARSHMALLOW CANDIES

19.SHARANYA PATHMANATHAN OF JUST NOT THE CAKES ENTRIES : 4

• EGGLESS TIRAMISU

• EXPRESSO COFFEE CUPCAKES

• VANILLA CUPCAKES WITH VANILLA BUTTERCREAM

• MUSKMELON KHEER

20.SHARANYA PALANISHAMMI OF SARA'S TASTY BUDS ENTRIES : 7

• NO BAKE PUMPKIN CHEESECAKE

• MOHANTHAL

• MOONG DHAL PAYASAM

• DUDHI HALWA

• AVAL LADDOO

• TIRAMISU

• TORCETTINI

21. SHWETA OF MERRY TUMMY ENTRIES : 2 

• LEMON POUND CAKE

• CHOCOLATE LADDOOS

22.TANUSREE OF MA NICHE ENTRY : 1

• EGGLESS STRAWBERRY CAKE

23. TINKU SHAJI OF DAILY CHORES ENTRIES : 2

• MANGO CHEESECAKE

• PARUPPU PAYASAM

24. VIJAYALAKSHMI OF VIRUNTHU UNNA VAANGA ENTRIES : 3 

• RASMALAI

• COCONUT MACAROONS

• WHOLE WHEAT RAGI CHOCOLATE CAKE

I am announcing the online awards to the participants who has submitted and I am very much thankful to you for your efforts 

CONGRATULATIONS TO ALL THE AWARDEES FOR THEIR RECIPES. PLEASE GIVE ME YOUR EMAIL ID IN THE COMMENT AREA AND I WILL SEND THE IMAGES TO THE AWARDEES  AND GRAB THE AWARD AND DISPLAY IT ON THE LEFT/RIGHT SIDE IN YOUR BLOG!!!!!

• NAYANA AND SHARANYA PALANISHAMMI WON FOR THE TOP CONTRIBUTOR AWARD SINCE BOTH HAS SAME ENTRIES

• AMRITA VISHAL WON FOR THE BEST INNOVATIVE AWARD

• ANZZ WON FOR THE BEST PICTURE AWARD

• PRIYA SATHEESH WON FOR THE BEST DESSERT AWARD

•  PRAMITHA AVINASH WON FOR THE BEST PRESENTATION AWARD

• SHARANYA PATHMANATHAN WON FOR THE BEST CUPCAKE AWARD

• RAFEEDA WON FOR THE BEST CAKE DISPLAY AWARD

• MANJULA WON FOR THE BEST BAKED TREAT AWARD

• NABANITA WON FOR THE BEST BEVARAGE AWARD

• NAYANA WON FOR THE BEST BEVERAGE AWARD

• TO ALL THE PARTICIPANTS WON FOR THE PARTICIPATION AWARD

FINALLY I AM GOING TO ANNOUNCE THE WINNER AS PER RANDOM.ORG

3

2

1

CONGRATULATIONS TO 

BINI BASHEER 

FOR WINNING THE BLOG ANNIVERSARY OF TANGYMINDS.

Congrats Bini. Please give me your residential address and phone number to my mail tangymindsachu@gmail.com

 Hope you all enjoyed!!  I am very much thankful to each and every participant for your recipes and patience and efforts and your support in my blog.

Looking forward for more events in my blog and you are welcome to participate 


Cheers

Achu