Category Archives: kids & FUN

Preheat the oven to 120°C (don’t use a convention/fan oven!).

Put baking paper on the baking tray.

Beat the egg whites to firm peaks, slowly add sugar, and continue beating – until the ingredients are completely mixed together (to stiff peaks).

Sift powdered sugar and slowly add it to the whipped egg whites, stir lightly.

Spread the whipped egg whites on a baking tray (form a disc).

Put the baking tray into the oven, leave the oven door ajar and bake for about 2 hours; turn of the oven and leave the meringue base to cool.

Beat the egg yolks with sugar until fluffy.

Slice down the vanilla bean and scrape the seeds, add them to the milk and boil it.

Slowly add the hot milk to the egg yolks and continue beating, until the mixture starts to thicken.

Take the mixture off heat and pour it into a bowl; continue beating in a cold water bath (with ice) until it cools down.

Whip the cream into firm peaks and gently stir it with the cold egg mixture.

Put baking paper on the sides of a springform pan. It should stick out over sides slightly. Put the meringue base on the pan and pour mixture on top.

Refrigerate for at least 8 hours – preferably overnight.

Serve with Dijo Strawberry sauce.

Join the sauce fun!

Stir flour, baking powder, vanilla sugar, and salt together.

Melt the butter and cool.

Stir butter, eggs, Dijo Toffee filling, milk and oil together.

Add the wet ingredients to the flour and stir.

Put paper liners into a muffin mold; put the batter into each liner and put 1 teaspoon of Dijo Toffee filling on top.

Sprinkle with almond flakes.

Bake in an oven preheated to 180°C for about 20 minutes.

Join the filling fun!

Dissolve the yeast in milk with a teaspoon of sugar; mix the leaven with other ingredients and knead the dough; leave the dough to proof in a warm place.

When the dough proofs, split it into 4 parts and roll them out into circles about 3-4mm thick; cut each circle into 8 triangles; put a tablespoon of Dijo Chocolate filling on the edge of each triangle and roll it into a croissant.

Put the croissants on a baking tray with baking paper and leave them to proof (they should significantly increase in volume).

Bake for 8-10 minutes in an oven preheated to 200°C; spread melted butter on each croissant.

Join the filling fun!

Put baking paper on a springform pan; put a layer of biscuits on the bottom of the pan.

Pour milk into a saucepan; add gelatin; stir with a whisk.

Put the milk with gelatin on small heat for about 8-10 minutes (until the gelatin dissolves) stirring all the time; add powdered sugar.

Slowly add the cottage cheese, stirring vigorously.

Cool the mixture and add chocolate flakes – stir lightly.

Pour it onto the biscuit base; even out the surface and refrigerate for about 2 hours – until the cheesecake sets.

Cut the cake into slices; serve with Dijo Cherry sauce.

Join the sauce fun!

Preheat the oven to 180°C. Spread butter in a baking form and sprinkle with flour.

Mix all the powdery ingredients in a bowl: flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, oil, milk, and a few drops of vanilla aroma. Mix until smooth on medium speed. Pour the mixture into and bake in an oven preheated to 180°C for about 35 minutes (until the toothpick that you stick in the cake comes out clean).

Take the cake out of the oven and cool it. Cut it horizontally into three evenly thick layers.

Whip the cream with powdered sugar. Spread Dijo Cherries in gel and whipped cream on each of the layers. Cover the sides and the top of the cake with whipped cream. Decorate the border of the cake with whipped cream from a piping bag and a thin layer of Dijo Cherries in gel.

Join the fruit fun!

Cake: Soak the poppy seed in hot milk, cool it, drain off the water and grind it finely with an electric grinder. Put baking paper on the bottom of a springform pan (24cm in diameter). Spread butter on the sides and sprinkle them with flour. Beat the egg yolks with sugar until light and fluffy. While beating, add ground poppy seed, farina, almonds, baking powder. In a separate bowl, beat the egg whites to stiff peaks. Carefully combine the egg whites with the poppy seed mixture. Put it into a springform pan, smoothen the top. Put the form into an oven preheated to 180°C. Bake for about 40 minutes (until the toothpick that you stick in the cake comes out clean). Cool in an open oven. When cool (preferably the next day), cut the cake horizontally into 3 layers.

Cream: Break the chocolate into pieces, put it into a bowl. Cook 200g of cream on low heat; pour the cream on the chocolate and stir until it dissolves completely. Cool it and refrigerate for an hour. Stir the mascarpone cheese together with sugar. Beat the leftover cream in a tall, chilled dish. Combine it with mascarpone and chocolate.

Stacking: Put the first layer of the cake on a cake stand, soak it with liqueur; spread orange jam and top it with a layer of cream. Add the second layer and soak it; spread jam and cream on top. Add the third layer; also soak it with liqueur; spread the remaining cream. Decorate the top layer with Dijo Chocolate strands. Refrigerate for a few hours before serving.

Join the sprinkles fun!

Crispy base: break the chocolate into pieces and mix it in a blender on high speed. Add all the other ingredients and mix again until it has a consistency of wet sand. Put the mixture into a springform pan with baking paper.

Cheese filling: put all the ingredients into a blender and mix thoroughly (preferably the ingredients should be at room temperature).

Cheesecake: bake in an oven preheated to 200°C for 15 minutes; lower the temperature to 160°C and bake for another hour; take the cake out the oven and remove the springform; when cool, pour Dijo Fudge sauce over the top of the cake; refrigerate overnight.

Join the sauce fun!

Separate egg yolks and whites.

Slice down the vanilla bean with a sharp knife and scrape the seeds; add them to the egg yolks and powdered sugar; mix until the light and fluffy.

In a separate bowl, whisk the cream to stiff peaks and layer it with egg yolk; add a teaspoon of lemon juice to the egg whites and beat to stiff peaks.

Add the egg whites to the mixture and stir lightly.

Put plastic foil over the bottom of an oblong ramekin; put the mixture into the ramekin and spread it evenly.

Wrap the foil over (it should cover the entire surface of the mixture) and put the ramekin into a freezer for at least 6 hours.

10 minutes before serving, take out the parfait from the freezer, unwrap it and gently remove it from the ramekin; cut the dessert into slices using a knife dipped in hot water and serve with fruit and Dijo White chocolate sauce.

Join the sauce fun!

Cut the melon and strawberries into medium-sized pieces and put them in an ice-cream cup.

Put layers of cream whipped with vanilla sugar in between the fruit.

Carefully sprinkle each layer with Dijo Balsamic sauce with forest fruits. Decorate with mint to taste.

Join the sauce fun!