Benjamina Ebuehi

1 week ago | benjaminaebuehi.substack.com | Benjamina Ebuehi

I love choux pastry. It seems to scare people a little bit and I can understand why. Making sure you get an airy hollow puff and not something dense and soggy takes a bit of practise but once you’ve cracked it, you’ll realise it’s a lot more straightforward and quicker to make than other pastry types, especially as it doesn’t require any chilling time or the need to keep all the ingredients cold. Just pipe some blobs, whack them in a hot oven and you’re halfway there.

1 week ago | theguardian.com | Benjamina Ebuehi

If you’ve been anywhere near TikTok, you’re likely to have seen plenty of videos of sweet focaccia doing the rounds. I’m not normally one to jump on to viral trends, but I couldn’t resist trying this one. The dough is pretty easy, with no kneading or stand mixer required – just some stretching, folding and plenty of time to rest. You end up with something that tastes like a cinnamon bun/doughnut hybrid, that’s not too sweet and with a little more chew.

3 weeks ago | benjaminaebuehi.substack.com | Benjamina Ebuehi

Hello strawberry season!…And hay fever season *cries*. Sending love to all those currently suffering with endless sneezing and a permanent stuffy nose. Hopefully this cake makes us feel a teeny bit better. This week I’m back with another single layer cake; if you’ve been here for a little while you’ll know that my love for them knows no bounds. Who needs extra layers when you can just pile one high with a mountain of cream and fruit.

3 weeks ago | theguardian.com | Benjamina Ebuehi

When I’m entertaining, I like a dessert that’s going to bring the wow factor, can be partially made ahead and isn’t too faffy. This nutty citrus cake ticks all of those boxes; it’s also baked in one tin and then cut into strips for layering. I use shop-bought lemon curd to save on time and, instead of making a ganache, I simply fold finely chopped white chocolate into whipped cream.

1 month ago | benjaminaebuehi.substack.com | Benjamina Ebuehi

Hello and welcome back to Extra Sweet Things, an additional newsletter at the end of the month just for paid subscribers. This week, I’m sharing some recent bakery finds, my favourite meals of the month and a recipe for wild garlic and feta scones. Let’s jump right in!One major perk about living in London is the sheer number of new restaurants, bars, bakeries and pop ups that are constantly opening.