Flan or custard pie.




  • 100 g flour
  • 20 g butter
  • 2 g salt
  • 20 g sugar
  • 5 g yeast
  • 25 g egg
  • 20 g water


  • 500 g milk (full fat)
  • 1 vanilla pod
  • 4 eggs
  • 2 tblsp corn flour
  • 100 g sugar


  • 140 – 200 ml cream
  • 2 tblsp icing sugar
  • 25 g hazelnuts
  • 50 g sugar


Combine the dry ingredients for the dough and the butter.


Add the egg (+- 1/2 an egg) with water and yeast.


Knead into a soft dough leave to rest while preparing the filling.


Split vanilla pod and scrape out the seeds, put in the milk and bring to boil.


Once milk is boiling, take of the heat and leave to infuse.

Butter the tin (22 cm round cake tin with loose base). Roll out the dough to 2-3 mm.



Transfer the dough to the tin and leave to rest while making custard mixture.


Put eggs into a bowl keep the white of one egg apart. Whisk the single white to a foam.


Start heating the oven to 180° C.

Mix  remaining eggs with the corn flower.

Add the sugar to the milk and bring back to a boil . When milk is boiling Slowly add 1/3 of the milk to the egg mixture and mix (use a sieve). When first part mixed continue to add slowly the remaining milk.

Fold the egg white into the custard mixture.

Fill the tart with the mixture, put in oven for +- 30 minutes. Tip: put tin in oven before filling.

Test if the mixture has set. Leave the custard to cool.


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2. To finish whip some cream with Teh icing sugar and spread on top.

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2. Make a praline : heat the hazelnuts (toasted and without peel) and sugar on medium heat stirring till the sugar turns brown.  Turn out (do not touch) on some baking paper and leave to cool. When cool put in the bowl of a food processor and process till a coarse powder. Alternative recipe here.

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Spread the praline on top of the whipped cream. Serve completely cold (store in refrigerator).

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Gaufres de Liège (16.01)


Gaufres de Liège (or Liege waffles) made after a local recipe. Only half the ingredients used 16 medium sized waffles as a result.



  • 500 g flour
  • 25 g granulated sugar
  • 10 g salt
  • 2 eggs
  • 20 g yeast
  • 250 ml milk (room temperature)
  • 250 g butter (room temperature)
  • 350 g nib (pearl) sugar
  • some incing sugar (confectioner’s sugar)


  1. Sift flour in a large blow or on work surface. Put the eggs in the middle, sugar and salt on the outside.


Add the milk (at room temperature) and the yeast in the middle.


Start mixing the dough using first eggs, milk and flour. Incorporate  sugar and salt in the end. Turn out on work surface when all ingredients are about mixed.


Put the butter (room temperature) on top and knead it into the the dough until  all are well mixed (very sticky to start).


After 5 minutes kneading dough should be soft & shiny butstill sticky.


leave to rest for at least 30 minutes.

2. After the dough has rested & risen. Knead the nib sugar into the dough (use a bowl to avoid having sugar all over the place).



Form pieces of about 80 g dough into buns and put on a plate. Recipe uses 100g. 


Leave to rise for at least an hour, covered under a towel.

3. Pieces of dough should have about doubled in size.


Bake in a hot waffle iron for about 3 minutes. Each piece of dough can extra be covered with some icing sugar before baking.


Custard slice (04.05)


Custard slice as in here, but based on another recipe. Classic treat known under various names and variations.

TomPouce or (tom poes) to the dutch, usually with pink or orange icing.

Napoleon in the US.

Millefeuille in french classic way. Often with three layers and fruit added to the filling.


Puff pastry:

  • 250 g pastry flour
  • 5 g salt
  • 40 g butter
  • 115 g cold water
  • 150 g unsalted butter

Crème patissière:

  • 500 g milk
  • 4 egg yolks
  • 125 g sugar
  • 35 g corn flour
  • 1 vanilla pod


  • 60 g icing sugar
  • 10 g water


1. Make the dough for the puff pastry. Combine flour, salt,with the first 40 g of butter.  Add the cold water and mix to a dough. Do not knead the dough too much, result can still be a bit patchy. Leave to rest for at least 15 minutes up to an hour.

2. Flatten the remaining butter between two pieces of baking paper to a square about 20 by 20. Roll out the dough to a square a bit larger than the butter. Place the piece of butter on the dough (sides at 45 degrees) fold in the butter and roll out to a rectangle.Fold the rectangle in 3 (like a letter). Seal the edges and leave to rest in fridge for 30 minutes.

3. Roll out the dough again to a rectangle and fold again in three. Leave to rest.

4. Roll out the dough again to a rectangle and fold again in three. This gives 3 turns in total and 27 layers. Leave to rest.

5. Roll out in a rectangle about 22 by 40 cm. Cut (without tearing) the dough lengthwise into 2 pieces of 11 by 40.  Put on a piece of baking paper and leave for half an hour while oven preheats to 200 C.

6. Prick the dough with a fork all over the surface (goal is to have an even not too high rise, some recipes even put a 2nd baking tray on top of the dough). Bake for 20 – 25 minutes


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Making the Crème.

1. Split the vanilla pod down the middle. Scrape out the seeds, put them in the milk, pod and sugar and bring just to the boil. Take of the heat and leave to for some minutes.

2. Whisk the 4 egg yolks with the corn flour to a smooth paste.

3. Add some of the hot milk (through a sieve) to the egg mixture while whisking. Add the remaining milk continue to whisk until well combined. Return to the pan, bring to a boiling point where the mixture should be fairly thick.

4. Put on a plate (flat bowl), put some cling film on top of the crème and leave to cool.

Assemble the puff pastry and the creme ( make sure a flat side of the pastry is on top. Easiest approach is to put the creme in a piping bag for this. Leave to cool

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Mix the icing sugar with the water and heat a little till just warm to the touch. Put the icing sugar on top of the pastry. Turns out that 60g was not enough to cover. You can add some chocolate lines and feathers to have a perfect classic look.

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Jam doughnuts (tgbbo)

Jam doughnuts as in The Great British Bake Off. Recipe as found here.

  • Used exact same quantities, very soft dough and full 10 minutes kneading needed.
  • Moderate rise before baking but very good rise once once baking (or frying).
  • Used very fine caster sugar.
  • Instead of inserting Jam into doughnut, cut them in half and spread jam or astry cream on btoh hmaves.
  • Enough for 10 large doughnuts, could easily be 12.





Merveilleux (08.02)


  • 250 ml egg white
  • 125 g fine sugar
  • 125 g icing sugar
  • 500 g cream (40 % fat)
  • 2 tbsp icing sugar
  • chocolate shavings
  • praliné

1. Make a meringue from egg whites and sugar. Start beating the eggs with fine sugar, beat till firm. Add gradually icing sugar till you have a very firm foam. Pipe the egg white on a baking plate covered with baking paper. Make some 20 rounds of +- 4cm diameter. Aim for a flat surface. Powder the meringue with some icing sugar and put in an oven at 100C to dry. Takes at least 2 hours. Meringue should come easily of the paper and be completely dry inside (good to have some additional pieces to test). To be sure you can leave them overnight in the oven (power off) to dry completely.

2. Whip the cream with the icing sugar (2 tablespoons) till firm (but no butter). Put app. a tablespoon of cream on a meringue round and cover with another round, upside down this time. You should have a flat surface top and bottom. Put the 10 pieces for 30 to 60 minutes in a freezer.


3. Take out the meringues and with a palette knife fill up the gap in the middle with cream. Result is a firm cylinder that you can roll in chocolate shavings or praline. Finally decorate the top with some piped cream.

merveilleux praline

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or dutch video.

Yum Yum (15.02)

Yum yum from “Brilliant Bread” by James Morton. original recipe here.


  • 500g strong white bread flour
  • 20 g fresh yeast (2 sachets (or 14g) fast action yeast)
  • 8g salt
  • 30g sugar
  • 250g water
  • 1 medium egg
  • 100g unsalted butter, chilled and diced
  • 120 g icing sugar (250 g icing sugar)
  • 2 tbsp water (4tbsp water)

1. Put flour, salt and yeast in large bowl, mix. Add the yeast and crumble with a little flour.


Add the diced butter and lightly turn in the flour.


Add the water and the egg and mix by hand till a rough dough. Do not squeeze the butter to much.Image

Cover the bowl with cling film and leave overnight in the fridge.

2. Turn out the dough (slightly risen) on floured working surface.


Form and roll out into a rectangle.


Fold in three parts .


roll out again in a rectangle. repeat 4 to 5 times until dough is smooth.




Cover with cling film and leave for 2 hours in the fridge.


3. Turn out on floured surface and roll out in long rectangle.


Cut into 10- 12 pieces.


Make a cut in each strip


twist the cuts into yum yum form ;-).


leave to rise for 1 hour.

4. Risen dough


Bake each piece in deep fat fryer at 170-180C. turn round after 3 minutes. Put on a wire rack and brush with the glaze (icing sugar mixed with some water).

yum Yum recipe


classics: boterkoeken, butter pastry

Not unlike croissants but a great deal simpler and quicker. A variant on this but somewhat smaller each (did not put in any currants).


  • 450 g white bread flour
  • 1 tsp salt (9 gr)
  • 2 tblsp sugar (30 g)
  • 20 g fresh yeast
  • 1 egg
  • 230 g cold  milk
  • 180 g butter

1. Mix the flour sugar and salt in a bowl. Crumble the yeast with some of the flour. Add the egg and half of the milk and start mixing. Continue to add  the milk. Knead for about 2 minutes (not too long). Leave to rest on the table for 5 minutes (or even longer in the fridge). Butter and dough should have about same temperature.

2. Cut of a piece of baking paper (about 40 by 60 cm) , fold in two. Put the butter in the middle of on half of the paper and cover with the other part. Using a rolling-pin pat the butter flat (+- 3 mm). Result should be about 25 by 30 (not that exact).

3. Roll out the dough on a floured surface to a rectangle of 40 by 28. Put the flat butter disc on 2/3 of the dough (alternative is toput the butter in  slices  on the dough.). Fold all together like a letter (first dough without butter on butter).  Roll out again and fold another time in three steps. Repeat a third time. Keep dough free of flour when folding. Leave the dough to rest for at least 30 minutes in fridge.

4. Roll out to a rectangle of 40 by 28. Cut the dough with a sharp large kitchen knife (avoid tearing) in 4 strips each 40 by 7 cm. Cut of a small triangle at one end of each stripe and cut the remaining part in diamond shapes. Aim for 5 diamonds per band. Roll up each diamond. Put on a greased baking tin (diamond tip on the outside on tray) and leave to rise for 1 hour.



5. Bake in a preheated oven  at 225  C  for about  15  minutes.  Can be glazed when still hot with a sugar sirup (100 g  water / 100 g sugar brought to boil fo smoe seconds and cooled).
Leave to cool on a wire rack.