Homemade Croissants

Yes...you read right. I made croissants!! I know!! Its totally unbelievable even to me. I think I'm floating about in a dream...I mean cakes are one thing but these buttery crumbly flaky crescent like pastries...are another...

But you'll be glad to know that after lots of hard work and sweat they turned out pretty good. Ah..what the heck!, they were absolutely heavenly. Not all of them, but most of them...
I dont think I can write down the recipe cos its really long and the process is time consuming... Its quite easy but u gotta do lots of folding and rolling the dough... And lots of butter, I mean...LOTS. These things are drenched in butter...

Yeah..I know they look like prawns..But they're NOT!!
A great breakfast or an afternoon tea snack. Heavy on the calories but light in your mouth!!

Cheesecake Heaven...

There is nothing more sinful than a well turned out cheese cake and certainly nothing better than a CHOCOLATE cheesecake...


I tried to present it the way its done at restaurants...Not so great I know.

It may look the colour of mud, but damn! that's some tasty mud!!

Base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tbsp cocoa
Cheesecake Filling
6 oz bittersweet/semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup sugar
1tbsp custard powder
3 large eggs
3 large egg yolks                                                            
2/3 cup sour cream
1/2 tsp cocoa dissolved in 1 tbsp hot water
Sauce:
3 oz bittersweet/semisweet chocolate finely chopped
1/2 cup heavy cream
1tsp dark corn syrup (I used golden syrup)

Method:

1. Process the biscuits to make rough crumbs, then add butter and cocoa.Process again until damp and clumping. Tip into baking pan and press to the bottom and a little up the sides with your hands or the flat of a spoon. Chill in the freezer while making the filling.
2. Preheat oven to 350 degree F.
3. Melt chocolate on a double boiler and set aside.
4. Beat the cream cheese to soften it, then add sugar and custard powder. Beat in the whole eggs then egg yolks and the sou cream. Finally add cocoa dissolved in hot water and then the melted chocolate and mix into a smooth batter.
5. Layer the baking pan with foil twice. Place it in a roastin gtray andpour boiling water to come halfway up the sides of the baking pan.
6. Bake for 45 mins - 1 hour. The top should be set but the bottom should be wobbly.
7. Peel away the fiol and cool. Chill in the fridge with a plastic covering.

Chocolate Sauce:
Melt the chocolate cream and syrup either on a double boiler or in the microwave. Whisk into a smooth sauce. Cool and pour over the cake while serving.
Enjoy!!