Joyce Home Cooking

Strawberry Custard Cake
Sponge cake
•3 eggs
•100 g sugar
•80 ml milk
•70 ml neutral oil
•1 tsp vanilla extract
•Lemon zest
•150 g flour
•2 tsp baking powder
•Pinch of salt
For soaking
•200 ml milk
Pastry cream
•450 ml milk
•100 g sugar
•35 g cornstarch
•4 egg yolks
•1 tsp vanilla extract
•150 ml whipping cream
Strawberries and blueberries for decoration
Method:
1.Beat eggs and sugar until very light and fluffy. Add vanilla and lemon zest.
2.Mix in milk and oil. Gently fold in flour, baking powder, and salt until just combined.
3.Pour into a greased pan and bake at 175°C for 17–23 minutes, until a toothpick comes out clean.
4.Soak the sponge cake with milk until lightly moist.
For the pastry cream:
1.Heat milk with vanilla until just before boiling. 2.Whisk egg yolks, sugar, and cornstarch, then add a little hot milk to temper. Return everything to the pot and cook until thick (5–7 min). Cover and chill completely, then whisk briefly before using.
3.Whip cream to soft peaks and fold into the pastry cream. Spread over the sponge.
4. Slice the strawberries and arrange them in a flower shape on top of the cream. Chill 3–4 hours before serving.
This original video was produced by Network Media, LLC and Joyce Home Cooking

Lemon 🍋 Curd And Chocolate Ganache Tartlets
Ingredients
For the Tart
•1½ cups all-purpose flour
•2 Tbsp sugar
•¾ cup cold butter, cubed
•1 egg yolk
•2 tbsp cold water
•¼ tsp salt
Method
1.Preheat the oven to 180°C
2.Pulse the flour, sugar, butter, and salt in a food processor until the mixture resembles coarse crumbs.
3.Mix the egg yolk and cold water together. With the processor running, add the mixture and process until the dough comes together.
4.Shape into a disc, wrap, and chill for 30 minutes.
5.Roll out the dough and cut rounds and place them over the inverted cups of a muffin tin to create tartlet shells. Cut additional sunflower shapes from the remaining dough for decoration. 6.Chill for 15 minutes.
7.Bake until lightly golden. Let cool completely.
Lemon Curd
•6 egg yolks
•1 cup sugar
•½ cup lemon juice
•½ cup cold butter, cubed
•1 tbsp lemon zest
Method
1.Whisk together the egg yolks, sugar, and lemon juice in a saucepan.
2.Cook over medium heat, stirring constantly, until thickened. Do not boil.
3.Remove from the heat and whisk in the butter until smooth.
4.Stir in the lemon zest.
5.Refrigerate until completely cooled.
Chocolate Ganache
Ingredients
•1 cup dark chocolate, finely chopped
•1 cup heavy cream
Method
1.Heat the cream until very hot but not boiling.
2.Pour the cream over the chocolate and let sit for 2 minutes. Whisk until smooth and glossy.
Assembly
1.Fill each tartlet shell with lemon curd followed by chocolate ganache and smooth the top.
2.Place the sunflower-shaped cookie on top of each tartlet. Sprinkle chocolate vermicelli in the center of the flower to create a sunflower effect.
3.Refrigerate for at least 2 hours before serving.

This original video was produced by Network Media, LLC and Joyce Home Cooking

Puff Pastry Fruit Basket🍓
Buttery, flaky puff pastry filled with creamy goodness and topped with fresh strawberries simple, elegant, and perfect for summer gatherings. Save this one for your next get-together because everyone will think you spent hours in the kitchen. ❤️
Ingredients:
•1 package frozen puff pastry squares, thawed
•Egg wash
•Strawberry jam
For the custard cream
•2 cups whole milk
•1/2 cup sugar
•3 tbsp cornstarch
•1 pinch of sea salt
•4 egg yolks
•2 tbsp unsalted butter
•Flavoring (choose from 1/2 vanilla bean, 1 tsp vanilla or other flavored extract, a few peels of citrus, 1 tsp orange blossom water, etc.)
For the topping:
•Strawberries
•Edible flowers
Method
For the Baskets:
1.Preheat oven to 190°C.
2.Cut puff pastry into rings. From half, cut smaller centers to form rings. Stack ring pieces onto full rounds, pressing gently. For extra height, add a third layer using egg wash.
3.Place on a parchment-lined tray, brush with egg wash.
4.Bake for 20 minutes or until golden. Cool completely.
For the Handles:
1.Cut puff pastry into 3–4 mm x 10 cm strips. Twist into spirals.
2.Arrange on a tray, brush with egg wash.
3.Bake for 10–12 minutes until golden.
Custard Cream:
In a pot, whisk yolks, sugar, cornstarch, salt, and milk.Cook over low heat, whisking until thick. Off heat, add butter and flavoring.
Assembly:
Fill baskets with strawberry 🍓 jam and custard. Press a handle into the cream to secure. Garnish with fresh strawberries.

This original video was produced by Network Media, LLC and Joyce Home Cooking

Bee cookies 🐝
Because I bee-lieve the sweetest treats are homemade 🍯.
Ingredients
•170g unsalted butter, softened
•130g honey
•50g caster sugar
•260g plain flour, plus extra for dusting
•40g cornflour
•¼ tsp fine salt
•Icing sugar, for dusting
Filling & decoration:
•100g white chocolate, finely chopped
•70ml heavy cream
•Zest and juice of ½ lemon
•Yellow food colouring gel (optional)
Method
1.Beat butter, honey and sugar until pale and creamy. Add flour, cornflour and salt, mix into a soft dough, flatten, wrap and chill for 1½ hours.
2.Roll out the dough to 3–4mm thick and cut into 6cm rounds. Cut holes in half of the biscuits using a small cutter. Chill for 30 minutes.
3.Bake at 190°C (fan 170°C) for 10–12 minutes until golden. Cool completely.
4.For the filling, pour hot cream over the white chocolate and stir until smooth. Add lemon zest, juice and yellow colouring. Chill for 1 hour until thickened.
5.Spread ganache on the plain biscuits, top with the biscuits with holes and dust with icing sugar.
This original video was produced by Network Media, LLC and Joyce Home Cooking

Mini Orange Cakes 🍊 The easiest orange cake you’ll ever make! No mixer, no fancy equipment, just simple pantry ingredients.
Comment “RECIPE” and I’ll send it straight to your DMs. ❤️
This original video was produced by Network Media, LLC and Joyce Home Cooking

Apple Hand Pies 🍎
Recipe:
•Homemade pie crust (homemade or store-bought)
•1 egg (for egg wash)
Filling
•2 apples (I used Granny Smith and Gala) chopped into cubes
•2 tbsp freshly squeezed lemon juice
•50g brown sugar
•40g salted butter
•½ tsp cinnamon
•¼ tsp nutmeg
•1 tsp cornstarch mixed with 1 tsp water
Method
1.Preheat the oven to 200°C. Peel and chop the apples into cubes, then toss with lemon juice.
2.In a saucepan, melt the butter over medium heat, add the apples, and cook for about 5 minutes.
3.Stir in the sugar, cinnamon, and nutmeg, and cook for another 5–7 minutes until tender. Add the cornstarch mixture and stir until the juices slightly thicken. Let cool before using.
4. Cut the shortcrust dough into 8 cutouts with an apple-shaped cookie cutter, then cut the remaining dough into thin strips to form a crisscross lattice pattern for the tops.
5.Fill each tart with about 2 tablespoons of the apple filling and gently brush the edges with egg yolk.
6.Place the formed lattice on top of the apple tart and press gently to seal.
Brush with egg wash, sprinkle with coarse sugar, and bake for 20–25 minutes until golden brown.

This original video was produced by Network Media, LLC and Joyce Home Cooking

Mini Sunflower Cookies 🌻
After seeing how much you all loved my bee cookies, sunflower tarts, and bee tart… I couldn’t resist making these mini sunflower cookies. 🌻✨
Tiny, buttery, and almost too pretty to eat (almost 😉). Sometimes the sweetest ideas come from your love and support. Which one has been your favorite so far? 💛
Ingredients:
•2 cups all-purpose flour
•¾ cup powdered sugar
•½ tsp fine sea salt
•¾ cup cold unsalted butter, cubed
•2 egg yolks
•1 tsp vanilla extract
•1/4 tsp matcha powder
•1/4 tsp turmeric powder (optional for the color)
•Chocolate spread and chocolate vermicelli for filling
Method:
1.Pulse flour, powdered sugar, and salt in a food processor until combined.
2.Add butter and pulse until mixture resembles coarse crumbs.
3.Add egg yolks and vanilla extract; process until dough clumps.
4.Mix 50g of dough with matcha powder; mix remaining dough with turmeric powder.
5.Cover both dough portions with plastic wrap; chill for 30 minutes.
6.Preheat oven to 350°F; line baking sheets with parchment paper.
7.Roll out each dough portion to 1/4 inch thickness on floured surface.
8.Use flower-shaped cutter for turmeric dough; 9.Use smaller round cutter to cut out centers of half of the turmeric dough flowers.
10.Use stem-shaped cutter for matcha dough to create stems.
11.Press stems onto flower shapes (without centers) to form sunflower bases.
12.Place cookies on baking sheets; bake for 12-14 minutes until lightly golden.
13.Cool cookies completely on wire racks.
14.Spread chocolate spread on the base of each flower with stems.
15.Sandwich filled flowers together.
16.Sprinkle chocolate vermicelli on the center of each sandwiched cookie.

This original video was produced by Network Media, LLC and Joyce Home Cooking

Apple puff Pastry 🍎
I know it’s still August… but my heart is already in autumn. 🍂🤎
All I can think about are cozy recipes, cinnamon, pumpkin, Halloween, and Christmas baking. Anyone else already counting down to the most magical season of the year?
Recipe
•1 sheet puff pastry
•6 medium apples, diced
•3 tbsp unsalted butter
•1/2 cup brown sugar
•1/2 tbsp cinnamon
•1/4 tsp all spice
•1/4 tsp cloves
•1 tbsp vanilla extract
•Egg wash
•1 egg
•1 tbsp milk or cream
Method:
Apple filling:
1.Melt 2 tbsp butter in a pot over medium heat. Add diced apples, brown sugar, cinnamon, allspice, cloves, and vanilla. Cook until tender and most of the liquid evaporates. Let cool completely.
Assemble the Pastries
1.Roll out your puff pastry and cut it into equal squares, depending on the size of your sheet.
2.Place a portion of the cooled apple filling onto each sheet.
3.Brush the edges with water, fold over, and press to seal.
4.Cut each sealed pastry using a chrysanthemum cutter.
5.Flip pastries over, brush with egg wash, and chill for 30 min.
6.Score leaf patterns on top and poke a few holes with a skewer.
7.Bake at 200°C (400°F) for about 25 minutes, until golden brown

This original video was produced by Network Media, LLC and Joyce Home Cooking

Pistachio Madeleines
Ingredients
•7 tbsp unsalted butter, melted
•2 eggs, room temperature
•7 tbsp sugar
•2/3 cup cake flour
•1 tsp baking powder
•3 tbsp slivered pistachios, chopped
•2/3 cup white chocolate, melted (optional: color with green food coloring)
Method
1.Chop the pistachios and set aside.
2.In a large bowl, whisk the eggs and sugar until the sugar dissolves.
3.Sift in the cake flour and baking powder. Add the chopped pistachios and whisk until combined.
4.Add the melted butter and mix until fully incorporated.
5.Cover and chill the batter for at least 1 hour or overnight.
6.When ready to bake, preheat the oven to 370°F (190°C). Grease any pan or silicone mold of your choice with butter.
7.Remove the batter from the fridge and stir gently with a spatula to loosen it.
8.Transfer to a piping bag and fill the molds about 80–90% full.
9.Bake for 10–12 minutes until golden brown.
10.Add about 1 tbsp melted white or colored chocolate into each cavity of a clean mold. 11.Press the cooled madeleines into the chocolate gently until it reaches the edges.
12.Freeze until the chocolate is set.

Mini Pumpkin-shaped Cheeseball
Ingredients:
•2 packages cream cheese, softened
•2 cups grated cheddar cheese
•1/2 cup finely chopped roasted red peppers
•2 green onions, finely chopped
•1 tsp paprika powder
•Salt and pepper to taste
•Crushed Tortilla chips, paprika, and/or black sesame seeds
1.In a medium bowl, combine cream cheese, grated cheddar cheese, chopped red pepper, and green onions. Season with paprika powder, salt and pepper to taste.
2.Cover the mixture and refrigerate for one hour.
3.On separate small plates, place your chosen coatings. I’m using crushed Tortilla chips, paprika, and black sesame seeds.
4.Using a cookie scoop, portion the cheese mixture and roll it into balls, placing them on a plate. Continue until all the cheese mixture is shaped into balls.
5.Roll each ball in one of your prepared coatings, then set them aside.
6.To achieve a pumpkin-like appearance, use cooking twine to create marks along the sides and across the top of each ball.
7.Garnish with a coriander sprouts.

This original video was produced by Network Media, LLC and Joyce Home Cooking