Marozzo Espa's Baking & Cooking

A blog where I show my baking & cooking and give detailed recipes

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Welcome to Espa's Baking & Cooking!

This blog is here so I can share with everyone my baking & cooking, the recipes for everything, and see how people like them! So if you wanna see delicious food, and their recipe, it's a place for you! :> You can also follow me on twitch: https://www.twitch.tv/marozzoespa where I do some baking & cooking streams.

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Pistachio & raspberry pie

Ingredients

Sweet almond crust

200g flour

70g icing sugar

25g almonds

1 pinch of salt

1 egg

120g butter

Custard

250ml milk

3 egg yolks

75g sugar

20g corn starch

Pistachio cream

170g butter

170g ground pistachio

170g icing sugar

250g custard

2 eggs

18g corn storch

Final part:

500g raspberries

Other:

24cm ø pie pan

Instructions

Sweet almond crust

In a big bowl, put together all the dry ingredients together and mix.

Add in the soften butter and mix.

Add the egg and finish mixing until homogenized.

Store in the fridge in wood wrapping for a couple of hours.

Once cooled down, roll the crust dough down to 2mm and place on your pie pan.

Custard

Put the yolks and sugar together and whisk until the eggs becomes fluffy and whitens in color.

Put the milk to a boil, pour on the eggs, mix, and put back in the sauce pan.

Add in the corn starch.

Cook until it boils while stirring vigorously, and continue cooking for 1min as it boils.

Set aside, and let it cool down.

Pistachio cream

Mix together in this order: the room temperature butter, the pistachio, the sugar, the eggs and finally the corn starch.

Once homogenized, add in the cold custard cream and finish mixing.

Final steps

Pour the pistachio cream inside the pie crust.

Preheat the oven at 180°C rotating heat (200°C for conventional heat), and bake for 45min.

Take off of the oven and let it cool down for at least an hour. Unmold the pie.

Put the raspberries on top of the pie and store in the fridge.

NB: I have tried replacing the almonds for the crust by pistachio. It yields no difference, so using almonds is a better choice.

Even if the pistachio is my go to for taste here, you can replace it by the nut of your choice (almonds, hazelnuts…).

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A strawberry mascarpone pie I made for mother’s day.

I posted the recipe in a previous post!

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Strawberry Mascarpone Pie

Ingredients

Sweet almond pie crust:

120g butter

200g flour

25g almond flour

70g icing sugar

1 egg

1 pinch of salt

1 pinch of vanilla powder

Mascarpone:

500g mascarpone

60g heavy cream

120g sugar

1 gelatin sheet

Other:

500g strawberries

Pie pan of 25cm of ø

Instructions

Pie crust:

Put all the dry ingredients together in a kitchen stand.

Mix in the room temperature butter cut in ti y bits, as well as the egg.

Once homogeneous, put in food wrapping and refregirate.

Once cooled down, use a rolling pin to flatten it, put in a pie mold. Make some holes with a fork, place parchment paper on top with baking beads or dried beans to absorb moisture as it cooks.

Cook for 20min at 180°C. If the center is still a bit soft, remove the parchment paper and beans on top, and let it cook 5 more minutes.

Let it cool down before unmolding.

Mascarpone:

Rehydrate the gelatin

In a sauce pan, melt the heavy cream and sugar together, and once it boils, take off the heat and add in the gelatin.

Put the mascarpone and heavy cream together in a bowl, and with an electric whisk (or a wooden spoon), mix it all together.

Pour on the pie crust and refrigerate for an hour or two.

Finishing touch:

Clean the strawberries and cut them in four.

Place them in a flower pattern .

Place a whole strawberry for the center. You can make a strawberry rose for extra beauty if you want.

NB: This pie can be done with other fruits like blackberries or blueberries

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Charlotte Chocolate Mousse Cake

Ingredient lists

Chocolate mousse (x2)

3 egg yolks

75g sugar

250ml milk

3 gelatin sheets (1 teaspoon gelatin powder)

150g chocolate 55% cocoa

270g heavy cream

Chocolate lady fingers & base:

5 eggs

150g sugar

60g flour

60g corn starch

10g cocoa powder

Chocolate insertion:

100g chocolate 70% cocoa

80g heavy cream

40g milk

20g sugar

20g butter

Decoration:

Some chocolate to make shavings out of.

(Sugar pearls, optional)

(Ribbon, optional)

Material:

Baking circle 27cm Ø

Cooking thermometer

Instructions:

Lady fingers:

Seperate the sugar in two halves.

Seperate the white & the yolks

Beat the egg whites with an electric whisk. When they become foamy, add 1/3 of one of the sugar halves. Once they become firm, add 1/3 of the sugar. Beat one minute and add the last 1/3 for a minute.

Beat the yolks with the second half of sugar until they become fluffy and whiten.

Mix together the whites, yolks, flour, starch & cocoa powder. Mix well but gently, not to loose air.

Make a disk about the size of your baking circle base.

Make lots of lady fingers with a piping bag. Size them to be slightly over your baking circle. As I like them to have a flat bottom, I make lady fingers twice the size, that I will cut in the midde to make proper lady fingers. Cover with icing sugar, wait 10min, cover with icing sugar again just before baking.

Bake the base & lady fingers at 170°C for 10-15min.

Place the disk on the bottom of the baking circle, and place the lady fingers on the wall of the circle. You can use the disk to push the lady fingers in place. Make sure the lady fingers compress each other.

Mousse (1/2):

Hack the chocolate in pieces.

Rehydrate the gelatin sheets in cold water (or for powder, mix the powder with a tiny bit of hot water).

Beat the yolks with the sugar until they become fluffy and whiten.

Put the milk to boil, then melt the chocolate in the milk. Then pour on the yolk and mix with a whisk.

Put the mix in a pan, and under gentle heat, whisk until it reaches 83°C.

Take off the stove and add the gelatin. Mix well and whisk for 5min.

Put in a bowl and wait until it cooks down to room temperature.

Once cooled down, whisk the heavy cream to a whipped cream.

Mix the whipped cream and chocolate mix together.

Pour into the baking circle and place in the fridge for a couple of hours to solidify.

Chocolate insertion:

Hack the chocolate in small pieces and dice the butter.

Put the cream, milk and sugar together in a pan and put to a boil.

Take off the stove and mix in the chocolate and butter.

Place in a bowl and wait to cool down to room temperature.

When cooled down and once the mousse solidified, pour the chocolate ganache on top of the mousse.

Place for an hour in the fridge.

Chocolate mousse (2/2)

Do the same as the first one, with the same quantity of ingredients.

Once the ganache has solidified, pour on top and store for a couple of hours

Decoration & finishing touch:

Using a vegetable peeler (or knife), shave a chocolate tablet on top of the cake to decorate it.

For extra visual touch, add some sugar pearls on the top.

Place the cake back in the fridge.

Wait for a few hours until the chocolate mousse has fully hardened.

Remove the baking circle, making sure not to dammage the lady fingers.

For even more extra visual touch, add a ribbon around the cake and make a pretty knot!

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Basque burnt Cheesecake

Ingredient list

400g cream cheese

400g mascarpone

200g sugar

5 eggs

320g heavy cream

26g corn starch

1-2 vanilla beans (2 teaspoons of vanilla extract)

Instructions:

Put the heavy cream and the sugar together. If you use vanilla beans, cut them in their lenth, put the seeds and bean in the cream. Put to a boil while stirring (make sure the sugar melts) and let it infuse for 10min.

Put in a big bowl the cream cheese, mascarpone, heavy cream, eggs & hot heavy cream (and the vanilla extract if you use that) and mix everything into a homogeneous batter. I may advise to cut the cream cheese in small bits first to make things easier.

Add the starch and finish mixing.

Pour into a cake pan or baking circle with parchment paper.

Bake at 225°C for 40-45min. Then stop the oven and open slightly the door but let it in an extra hour. Finally store it overnight in the fridge.

Once cold, unmold and enjoy!

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Chocolate mousse cake

Ingredients lists

Chocolate biscuits:

3 eggs

90g sugar

35g flour

35g corn starch

5g cocoa powder

Chocolate mousse:

6 egg yolks

150g sugar

300g baking chocolate 55%

500g milk

540g heavy cream

8 gelatin sheets

Chocolate ganache:

100g baking chocolate 70%

80g heavy cream

40g milk

20g sugar

20g butter

Instructions

Biscuits:

Beat the whites with half of the sugar to a firm peak.

Beat the yolks with half of the sugar until it whitens in color.

Mix the yolk, whites, and dry ingredients together.

Preheat the oven at 170°C.

On a baking tray, make a disk slightly smaller than your base, and a band roughly half the height of your baking circle.

Cook for 10-15min in the oven.

Place the disk at the bottom of your baking circle, and the band around the sides.

Chocolate mousse (1/2):

Make the mousse with only half of the ingredients listed. We use the other half later.

Place your gelatin sheets in cold water to rehydrate them.

Whiten the yolks with the sugar.

Melt the chocolate in the milk and put it to a boil. Then pour on the yolks and mix well.

Place the yolks in the pan again and cook while whisking until it reaches 83°C.

Take off the stove, the add the gelatin and mix with a whisk for 5min.

Once the chocolate yolk mix have cooled down to room temperature, whisk your heavy cream into whisked cream, then mix with the chocolate.

Pour into the baking circle and place a couple of hours in the fridge to cool down.

Chocolate ganache:

Put the milk, cream and sugar together, and put to a boil.

Melt the chocolate and butter in it.

Once it had cool down to room temperature, and once the mousse had hardened, pour the ganache on top of the mousse.

Place in the fridge to harden

Mousse (2/2):

Do the same instructions as before.

Once the final layer of mousse has hardened, you can put some chocolate shavings or cocoa powder for decoration.

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Apricot & strawberry mousse cake

Ingredients

Biscuit:

3 eggs

125g sugar

36g flour

36g corn starch

Strawberry mousse:

3 egg yolks

250g strawberry puree

75g sugar

100ml milk

150ml heavy cream

5 gelatin sheets

Apricot mousse:

3 egg yolks

250g apricot puree

125g sugar

100ml milk

150ml heavy cream

5 gelatin sheets

Apricot gelatin:

250g apricot puree

100g sugar

3 gelatin sheets

Strawberry gelatin:

250g strawberry

75g sugar

3 gelatin sheets

Other material needed:

Baking circle (ø27cm)

Cooking thermometer

Optional but for the heart shape or another cake, a smaller baking circle.

Instructions

Biscuit:

Seperate the egg yolks & egg whites.

Beat the whites with half of the sugar until they become fluffy and firm.

Beat the yolks with half of the sugar until they become fluffy and whiten in color.

Combine together the yolks & white, and add the flour & starch. Mix well.

Make a disc of the size of the bottom of your baking circle. Bake at 170°C for 15min.

Take off the oven and place at the bottom of your baking circle.

Strawberry mousse:

Beat the yolk and sugar until they becomes fluffy and whiten in color.

Put the milk to a boil, and pour on the yolks. Mix with a whisk and put back on the stove.

Cook at medium heat until it reaches 83°C.

Add in the rehydrated gelatin sheets, mix well, then add the puree and mix well for 5min with a whisk.

Wait until it cools down to a room temperature.

Whisk the heavy cream into a whipped cream.

Mix together. Then pour into the baking circle, and place in the fridge for the mousse to harden.

Strawberry & apricot gelatin:

For each, put the puree & sugar together in a pan. Put to a boil while mixing.

Take off the stove, add the rehydrated gelatin sheets.

Store it in bowls than can be microwaved. If it hardens before you can pour in the cake, 30s in the microwave will turn it back to a liquid form.

Once the strawberry mousse is hardened you can pour some of the fruit gelatin purees.

If you want to do half/half, place the bottom of a baking circle that is smaller than the one in use (or something else), pour in a bit of the gelatin puree around it. Place in the fridge for it to harden. Then take off the baking circle bottom, and fill in with the other gelatin puree. I used a heart shaped baking circle to do the heart on top.

Make sure you still have enough purees to do the top layer.

Apricot mousse:

Proceed exactly like the strawberry mousse, but add in 50g of sugar in the milk.

Pour on top of the hardened gelatin puree layers, and wait for it to harden in the fridge.

Do the same process as earlier to add in the last layer of gelatin on top of the cake.

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Crepes

Ingredients

165g flour

500mL milk

40g sugar

4 eggs

40 butter

1 tbsp oil

1 tbsp of orange blossom water (optional)

1 tbsp of aged rhum (optional).

Instructions

Put the flour and sugar together and mix well.

Put a hole in the center and add the eggs. Whisk from the center to the outer part, slowly incorporating the flour into the eggs.

Add the milk, molten butter, oil and optional ingredients if you want to, and mix well.

Make the crepes on a well buttered hot flat pan.

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Jam swiss roll cake

Ingredients

5 eggs

125g sugar

100g flour

50g butter

Some jam/jelly/preserves

Instructions

Seperate the yolk and the white of the eggs

Beat the egg whites with 25g of sugar until it becomes foamy & hard.

Beat the yolk with the rest of the sugar until it becomes fluffier and whitens in color.

Add in the molten butter in the yolk and mix well. Add the yolk and the flour in the whites, and mix until homogenized.

Put on a large baking tray covered in parchment paper in a big rectangular shape.

Bake at 210°C for 7-10min (it must be just golden on the surface).

Take it off the oven. Spread jam on it, and roll in into shape.

NB: The cake has to be still hot to be able to roll it. If you let it cool down, it won’t have enough flexibility to do so.

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Duck breast with honey caramelized quince slices

Ingredients

1 big duck breast

1 big quince. Or alternatively, 2 pears, 1 or 2 apples, 1 or 2 peaches…

1-2 tablespoons of honey

1 branch of thyme, 2 small branches of rosemary, salt, pepper

Instructions

With a sharp knife, slice the skin/fat of the breast in a square pattern.

On a heated pan with a tiny bit of oil, cook the duck breast for 2-4 min on the fat/skin side (until the skin becomes crispy), and 2-3 minutes on the meat side. (This will add a lot of fat in pan!)

Take the meat off the pan but keep the pan as is, with all the fat.

Peal and cut the quince in slices. Boil them until they become soft (if you use other fruit, skip the boiling). Add the honey in the pan, the branch of thyme, the branch of rosemary, and then the fruit. Cook until the fruit get caramelized. (Note: I ran out of rosemary for the photos, hence why you cannot find it, and I only had dried thyme).

But the fruit in a bed like pattern for the meat the rest on. Add the oil from the pan. Put the meat on top of it, skin side up. For extra decoration point, put the branch of thyme on top of the duck, and two branches of rosemary around the fruits.

Cook in the oven for 1h. For a “rosé” cook (between medium & medium rare, ideal for duck breast) put the oven at 80°C natural convection. For medium rare, 70°C, 90°C for medium, 100°C for well done. I do advice for “rosé”.

Take off the oven, carefully take the meat off the plats, and slice it. Put it back in the plate, for extra presentation.

NB: other fruit than quinces can be used. Quinces are best but are fall only. Pears are also good for late summer, fall & winter. Pears/nectarines are excellent, especially yellow fleshed ones, for summer. Apples are okay and can fill the gaps where the other fruits are absent. Oranges can be good for winter/spring, but you have to remove the thin layer of skin around the meat.

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Honey almond cake (basbussa)

You can find the recipe in my previous post: https://www.tumblr.com/marozzoespabakingcooking/759778117457985536/honey-almond-cake-basbussa

Honey almond cake (basbussa)

Ingredients Lists Cake 3 eggs 80g sugar 100g molten butter 100g almond powder 250g semolina 3 tbs orange blossom water Syrup 300g h

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Mango & passion fruit mousse cake

Ingredient lists

Biscuit

2 eggs

25g floue

25g corn starch

50g sugar

Mango mousse:

6 egg yolks

500g mango puree

150g sugar

100ml milk

150ml heavy cream

6 gelatin sheets (12g gelatin powder)

Passion fruit jelly

250g passion fruit juice

100g sugar

6 gelatin sheets

Instructions

Biscuit

Beat the egg whites until it becomes foamy. Add 1/6 of the sugar, then beat until they become firm. Add 1/6 of the sugar again, and beat for a minute. Add 1/6 again and beat another minute.

Beat the egg yolks with the rest of the sugar until they become fluffy and whiten in color.

Combine all ingredients together.

With a piping bag, make a disc of the size of your baking circle.

Bake at 170°C for 15min

Mango mousse

USE ONLY HALF THE QUANTITY OF THE INGREDIENTS LISTED FOR THIS ONE.

Beat the yolks and the white together until it becomes fluffy and whitens in color.

Put the milk to a boil then pour on the yolk and mix well.

Put the gelatin sheets in cold watee to rehydrate them (not necessary for powder)

Put on the stove, and swhisk until it reaches 83°C.

Take off the stove, add the gelatin and mix well. Add the mango puree and mix well, and continue whisking for 5min.

Wait until it cools down to room temperature.

Once cooled down, beat the heavy cream until it becomes whipped cream. Combine the whipped cream and the mango custard together.

In a baking circle, add the biscuit disk on the bottom, then pour the mango mousse on top.

Put in the fridge until it hardens

Passion fruit jelly

FOR THIS ONE USE ONLY HALF OF THE QUANTITY OF THE INGREDIENTS LISTED.

Put the passion fruit juice and sugar in a pan together and turn up the stove.

Add the rehydrated gelatin and turn off the heat. Stir well.

Put in a food wrapping covered baking circle that is smaller than the one used for the cake.

Put in the fridge until it hardens

Final steps

Once both the mousse and gelatin are hardened, put the passion fruit jelly on top of the mousse.

Make the mango mousse recipe again and pour in the baking circle and store in the fridge until it hardens.

Make the passion fruit jelly again, and wait until it is room temperature to slightly warm but before it solidifies, and pour on top of the rest of the cake in the baking circle.

Once everything has hardened, remove the baking circle and enjoy!

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Pumpkin & pecan pie

Ingredients lists

Sweet pecan crust

120g butter

70g icing sugar

50g pecan flour

1 pinch of salt

1 pinch of vanilla powder

1 egg

200g flour

Pumpkin filling

800g peeled squash (I usually use butternut squash)

150g sugar

200ml heavy cream

2eggs + 2 yolks

1 pinch of vanilla powder

Spices to taste (I usually put 1/2 teaspoon of ginger, 1/2 of cinnamon and 1/4 of nutmeg).

Pecan decoration

200g Pecan nuts

50ml water

100g sugar

20g butter

Instructions

Crust

Cut the butter in small cubes.

In a stand mixer (or by hand) in this order: the butter, sugar, pecan, salt, vanilla, the egg and finally the flour.

Once mixed, turn into a ball, and store in the fridge for a couple of hours in food wrapping, so the dough can harden a bit.

After that, on a floured countertop, flatten your dough so i can fit into your pie pan. Keep in the fridge for later.

Filling

Cook the squash (boiled in water or oven cooked).

Put in a blender all the ingredients. Put the liquid ingredients on the bottom to make the blending easier. Blend everything until smooth.

Put the filling in your pie crust, and bake for 45min at 180°C rotating heat.

Pecan decorations

For this sunflower decoration, make sure you have enough whole pecans to make the petals, and enough hacked pecans for the center.

In a pan, put the water & sugar together, and turn on the heat until it reaches 118°C.

At that moment, put the pecans in the sugar. This will make the pecans covered in that sugar.

Keep stirring gently until the sugar caramelizes around the pecans.

Add the butter. It will allow the pecans to not stick to each other.

Decorate your pie with it. Make a disk in the center, and arrange the whole pecans around it.

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Quince upside-down Pie

Ingredients list

3 or 4 big quinces

300+150g sugar

100ml water

125g butter

1 puff pastry sheet

A pie mold around 23cm of diameter

Instructions

Peel the quinces, cut them in quarters, remove the core, and cut each quarter in two or three slices.

Put them in 1.5l of water, and 150g of sugar. Put everything to a boil, and let them cook until they become all soft (you should be able to run a fork through it). Once done, drain the water out.

In a sauce pan, put 300g of sugar & 100ml water. Put to boil, and let it cook until it turns into caramel.

Take off the stove, and add the butter. Mix well, and pour the butter in the pie pan.

Add the quinces on top of the caramel. Stuff the pie pan as much as you can.

Cook for 45min at 160°C.

Take the pan out of the oven, add the puff pastry on top and continue baking at 170°C for 35min.

Take out of the oven, let it cool down for a bit.

Once cooled down, put a plate on top. Drain the extra juice out, and then flip the pan over. Gently remove the pan.

It is best served reheated in the oven, and served with whipped cream or a ball of vanilla ice cream.

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Passion Fruit & Raspberry Pie

Ingredient lists:

Sweet almond pie crust

120g butter

70g powdered sugar

25g almond powder

1 pinch of salt

1 pinch of vanilla powder

1 egg

200g flour

Passion fruit cream

250g butter

2 gelatin sheets (~4-5g gelatin powder)

2 eggs + 1 yolk

1 tablespoon of corn starch

125g of passion fruit juice

2 tablespoons of lemon juice.

Decoration

400g raspberries

Instructions

Crust

Cut the butter in small bits, and warm the butter so it becomes soft but not liquid.

Put the butter in the bowl of a stand mixer. Then add all ingredients in this order: sugar, almond, salt, vanilla, the egg and finally the flour.

When all ingredients are well mixed, shape into a ball, put in food wrapping, and let it cool down a couple of hours.

After that, with a rolling pin, work the ball into a 2mm thick sheet, put on your pie pan. Make holes with a fork, cover with parchment paper and add legumes that may absorb the humidity.

Bake for 20min at 170°C. If after that time, the pie is not golden in color, remove the legumes & paper, and bake for a few more minutes.

Let it cool down.

Passion fruit cream & assembling

Let the butter out so it warms to room temperature. Put the gelatin sheets in cold water to rehydrate them.

In a bowl, mix the eggs, the yolk, the sugar & corn starch. Add in the lemon juice & passion fruit juice.

Put this in a sauce pan, heat it up slwoly on a stove while stirring until it simmers. Then take off the heat, and add it the gelatin.

Continue stirring until it becomes hot but not burning and add it the butter. Finish mixing everything.

Place a few hours in the fridge to harden a bit.

Pour the mix in the pie crust, and place the raspberries on top.

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Honey almond cake (basbussa)

Ingredients Lists

Cake

3 eggs

80g sugar

100g molten butter

100g almond powder

250g semolina

3 tbs orange blossom water

Syrup

300g honey

350ml water

50ml orange blossom water

Instructions

Cake

Put some water in a pan, and in a bowl (in metal preferrably), put the eggs and the sugar.

Put the water in the pan to a boil & then reduce the heat so it is steaming but not boiling.

Place the bowl over the water, and beat the eggs & sugar until it becomes really fluffy.

After that you can take the eggs off the stove, place everything in a stand mixer, and whisk at max speed for a few minutes (you can do it without the stand mixer but it'll take a long time).

Add in the rest of the ingredients and mix well.

Pour in a cake pan and cook at 180°C for 45min.

Take it out of the oven, let it cool down a bit, and remove the cake from the mold, and place in deep-ish plate.

Syrup

Put the water & honey together in a sauce pan, and put to a simmer.

Let it simmer for 10min.

Add the orange blossom water & mix well.

Pour slowly the syrup over the cake. It is a very thirsty cake, it will easily abosrb the honey syrup.

If the cake is fully saturated in syrup and cannot absorb anymore, then it's perfect, and no need to add more syrup.

NB

You can replace the honey with sugar but it'll be less tasteful.

The cake mold I use can be found on Amazon & Temu if you desire make it look like a honeycomb as well.

If the egg beating is too complicated, one can replace all of this with 10g of chemical yeast (baking soda) & 125g of unsweetened yogurt.