Chestnut cream horns © Reka Csulak

Chestnut cream horns

Sweet chestnut desserts are so popular in Hungary, and I wanted to prepare a super easy dessert as a weekend treat, this is how the idea of these chestnut cream horns came up. For me, it’s quite challenging to list any food that is typical in November. In this case, the seasonal ingredients are my inspiration, the market always offers something you haven’t planned to … Continue reading Chestnut cream horns

Strudel spiral © Reka Csulak

Strudel spiral

We normally find the savory versions of these filled filo pasty spirals, sometimes they called spanakopita (Greek) or börek (Turkish). But strudel is a filo pastry, normally sweet, but not really a spiral. I’ve combined these dishes and created this strudel spiral filled with my favorite sweet breakfast: rice pudding and baked plums. The filling can be varied, you can find some inspiration in my previous recipe. … Continue reading Strudel spiral

Sicilian Canolli © Reka Csulak

Sicilian cannoli

I’m dreaming about visiting almond orchards, pretty little cafès where I can enjoy my day-starter granita, then enjoy afternoons at the coast, visit the fish market, and a sheep farm to see how they make ricotta. Until I will have the chance and travel to Sicily then eat an authentic cannoli, this recipe won’t let me down, by the way, it was published in the August/September … Continue reading Sicilian cannoli

Croquembouche © Reka Csulak

Croquembouche

I always wanted to try and build this dramatic choux pastry tower we call croquembouche.  A few months ago Betty Binon and Rodica Godlewski made and took pictures from a gorgeous one, decorated with flowers and leaves. It was so inspiring, so I wanted to create my own version. In this post, I will tell you, what is the best way to make a stable tower. … Continue reading Croquembouche

Passion fruit profiteroles © Reka Csulak

Passion fruit profiteroles

Magyarul  ⇣  Passion fruit profiteroles In the last 2 weeks I’m just thinking about the a marvelous marriage of tastes and textures of passion fruit, vanilla and warming spices. As a result of this brainstorming I’ve created a vanilla-passion fruit cream filling and quickly prepared some profiteroles too, according to the basic recipe I’ve published few months ago. INGREDIENTS Choux pastry balls for profiteroles click on the … Continue reading Passion fruit profiteroles