Oh my gosh, I just finished packing all of my belongings into boxes as I’m moving out THIS SATURDAY!
We finally have finished choosing all of our furniture and organising the details so this last week I can just sit back and be excited.
Packing took a lot less time than expected, but it is definitely weird seeing all your worldly possessions packed into boxes and stacked in a corner. It’s strange seeing how little you actually need to live comfortably.
All of the kitchen and blog stuff took up about 8 boxes on it’s own.
There’s all the blog props, a lot of glass bottles and jars, tea towels and mismatched cloth napkin galore, fabric offcuts, cutlery and wooden boards.
That’s not even considering the actual plates, bowls, glasses and cutlery I actually need to actually eat with in actual life.
So with everything blog-and-kitchen related that I own stacked in boxes, today I’m sharing a recipe that I made a few weeks ago with the lovely Grace from Agent 86 Photography.
I’m not going to share an actual recipe within this post, but link you off to the recipes you need, as they are already on the blog! I started by using this choux pastry recipe to make plain round chouquettes.
Once they cooled I cut their tops off and filled each one half way with this salted caramel sauce…
The rest of the sauce got lightly folded through some whipped cream, and piped on each chouquette using a star nozzle.
I added a little crunch by making a toffee – sprinkle a little caster (superfine) sugar in a saucepan and place it over a medium heat. Watch it as the sugar melts and turns to caramel, swirling the pan occasionally. Once it reaches a golden amber colour, pour it onto a lined baking tray and allow to harden before chopping up.
Then the tops go back on the chouquettes, a sprinkle of toffee, a little dusting of icing sugar, et voila! They’re ready to eat.
P.S. I may not have internet set up and ready to go next week! So please forgive me if I don’t post. Can’t wait to share recipes from my new kitchen with you soon!