3 luxurious recipes for real grandmother’s love cakes in a Czech jacket! Try this classic

French pastries and desserts are among the world’s best.

And this also applies to these recipes for lovebirds, which are inspired in this European country. Therefore, there can be no doubt that their taste will be absolutely fantastic!

We highly recommend you to try one of our special fillings, which will give this treat a completely different dimension and taste! Look at the end of the article and get inspired.

Sweets with caramel cream

These crispy French macaroons are so fluffy and delicious. But don’t be fooled by the appearance, not one chef and pastry chef got burned on them. But it can’t happen to you! Why? Because if you follow our procedure, the path to macaroons will be a walk in a rose garden.

What will we need

For lovebirds

1. 150 g of granulated sugar
2. 60 ml of water
3. 60 ml egg whites (about 2 large egg whites)
4. 150 g ground almonds (or almond flour)
5. 150 g of powdered sugar
6. 60 ml egg whites (about 2 large egg whites)
7. A few drops of yellow food coloring (optional)

For the caramel filling

1. 175 g granulated sugar
2. 60 ml of water
3. 120 ml thick whipping cream
4. 175 g butter (cut into cubes)
5. ½ teaspoon of salt

Method

1. Combine sugar and water in a medium saucepan
2. Heat them over low heat, stirring until the sugar dissolves
3. Once the sugar has dissolved, increase the heat to medium high and let the syrup boil
4. Meanwhile, add the first 60 ml of egg whites to a medium-sized, heat-resistant bowl and mix until thick and firm snow is formed
5. Once the syrup boils, cook for another 2-3 minutes, then remove the pot from the heat and slowly pour the hot syrup into the bowl with the beaten egg whites, stirring constantly to prevent the egg whites from curdling
6. Once all the syrup has been added, continue mixing until the bottom of the bowl feels cool to the touch and the snow has cooled to room temperature
7. If we are using food coloring, add it to the mixture and mix briefly until the snow acquires a uniform color
8. Line large trays with baking paper
9. Preheat the oven to 140 degrees
10. In a large bowl, mix ground almonds, powdered sugar and remaining egg whites until a paste forms
11. Using a rubber spatula, mix one third of the snow into the almond paste
12. Once a third is mixed, carefully stir in the remaining two thirds of the snow
13. Pour the dough into a pastry bag with a large tip with a diameter of 1.5 cm
14. Use the bag to make snowdrops
15. Once all the lollipops are done, let them rest on the baking sheet for 45-60 minutes at room temperature
16. Once the lollipops have rested, place them in the preheated oven and bake for 20 minutes, or until the lollipops can be easily removed from the baking paper
17. Let the lollipops cool to room temperature before filling
18. While the sweets are resting or cooling down, we will prepare the caramel filling
19. Combine sugar and water in a medium saucepan.
20. Heat them over a medium heat and stir until the sugar dissolves, then increase the heat and bring the mixture to a boil, cook the sugar syrup until it turns into caramel
21. Meanwhile, add the cream to a small saucepan and heat on a low heat until the cream begins to boil
22. As soon as we are satisfied with the color of the caramel, we take it off the heat and immediately whisk in the hot cream
23. Add half the butter and beat until incorporated
24. Then dip the bottom of the pan into a cold water bath, add the remaining butter and beat until the caramel thickens
25. Cool the caramel in the fridge or freezer
26. After cooling, beat it with a mixer until it doubles in volume and lightens in color
27. Then stir in the salt
28. We pair the lollipops according to size and fill each pair with a teaspoon of salted caramel filling

Luskonky with grilias cream

Enjoy this perfect recipe inspired by a leading French pastry chef. His procedure is absolutely precise and will not allow you to make a single mistake on the way to your dream macarons. One bite will send you into a French coma!

For praline cream

1. 300 g of hazelnuts
2. 150 g of sugar
3. 50 ml of water

For hazelnut cream

1. 40 g of granulated sugar
2. 40 g of granulated sugar
3. 60 ml of egg yolks
4. 20 g praline cream (the one we make ourselves)
5. 75 ml whole milk
6. 250 g butter (cut into cubes, at room temperature)

For lovebirds

1. 215 g of almond flour
2. 215 g of powdered sugar
3. 20 g praline cream (the one we make ourselves)
4. 80 ml of egg whites
5. 90 ml of egg whites
6. 240 g of granulated sugar
7. 160 ml of water

Method

1. For the praline cream, preheat the oven to 150 degrees
2. Line the tray with baking paper and spread the hazelnuts evenly on it
3. Roast the nuts for about 5 to 6 minutes, until they are fragrant and the skins are dark brown
4. Take it out and let it cool, then remove the skins (before step 8, heat the hazelnuts slightly in the oven so that the caramel doesn’t get crushed)
5. Line the tray again with baking paper
6. Combine sugar and water in a small saucepan, stir until sugar dissolves
7. Then we increase the temperature and let the sugar caramelize
8. Jamile will caramelize the sugar, immediately add the warm hazelnuts and stir quickly to coat the nuts in the caramel
9. Spread the caramelized nuts on a baking sheet and let them cool completely
10. Using a blender or food processor, grind the caramelized nuts into the cream
11. Then prepare the hazelnut cream by whisking 40 grams of sugar and egg yolks in a medium-sized bowl
12. Mix milk and praline cream and start cooking
13. When the milk is just below the boiling point, remove the saucepan from the heat and pour the milk into the egg mixture, whisking constantly
14. Return the mixture to the pot and start to cook on medium heat, while whisking constantly, bring the mixture to a gentle boil and cook for about 1 minute
15. Add the mixture to the bowl and beat for about 8 minutes, then gradually add the butter and beat to a creamy consistency
16. Preheat the oven to 180 degrees for the sweets
17. Sift the almond flour and icing sugar into a large bowl and mix
18. Make a well in the middle and pour in 80 ml of egg whites and mix thoroughly, then stir in the praline cream and mix thoroughly again
19. Mix the remaining 90 ml of egg whites with 240 g of sugar and water in a small pan, which we heat over medium-high heat
20. Allow the egg whites to boil and add a pinch of sugar, then immediately remove the egg whites from the heat and beat until stiff peaks form.
21. Mix a third of the snow into the almond mixture, mix thoroughly, and then add the rest
22. Transfer the snow to a pastry bag and start drawing lovelies on the baking paper
23. Put the tray with the lollipops in the oven and immediately reduce the temperature to 150 degrees and bake them for 9 to 12 minutes until the tops are shiny and crispy
24. Let the baked sweets cool completely
25. Transfer the hazelnut cream to a pastry bag and decorate ½ of the lollipops with it and fold the other half

Chocolate lovelies

Chocolate macaroons are probably my favorite of all the recipes. They are full of rich chocolate flavor and with one bite they start to fall apart, both in your mouth and under your hands, they are so tender.

What will we need

For lovebirds

1. 120 g of powdered sugar
2. 60 g of almond flour
3. 2 egg whites at room temperature
4. 3 tablespoons of cocoa powder
5. 5 spoons of granulated sugar

For the cream

1. 115 g chocolate (cut into small pieces)
2. 3 tablespoons of butter
3. 200 ml of whipping cream

Method

1. Beat egg whites with granulated sugar in a bowl until stiff peaks form
2. Sift the icing sugar, cocoa and almond flour into a bowl to get rid of lumps
3. Mix the dry ingredients into the egg whites and mix lightly
4. Pour the chocolate snow into a pastry bag
5. Line the tray with baking paper
6. Using a bag, draw lovelies on the baking sheet
7. Tap the sheet at least 3 times to get rid of air bubbles
8. Let the marshmallows rest for about 20 minutes at room temperature
9. Bake the laskonky at 150 degrees for 13-15 minutes
10. When the sweets are baked, take them out and let them cool completely
11. In the meantime, we will prepare the filling for the lollipops
12. Put the butter together with the chocolate pieces in a glass bowl
13. Melt the chocolate in the microwave
14. We heat it in 30 second intervals and mix it each time
15. Let the mixture cool to room temperature
16. Then add the whipped cream and beat the mixture into a thick cream
17. Layer the chocolate cream on ½ of the lollipops and cover them with the other half

Tips for the cream for the lips

Liven up these recipes for love cakes with original fillings that you just can’t taste anywhere else. Give them a touch of sweet raspberries or a delicate vanilla aroma. Try them all and choose your number ONE favorite!

Nut cream

1. 100 g shelled pecans
2. 60 g of butter
3. 65 g of powdered sugar
4. ¼ teaspoon vanilla extract
5. A can of condensed milk

Method

1. Process the pecans in a food processor until finely ground
2. Beat the butter in an electric mixer for 1 minute
3. Sift the icing sugar and add it to the mixer
4. Add the finely ground pecans and stir until combined
5. Add the vanilla and mix until a soft cream is formed
6. Put the closed one in a pot of warm water so that it is completely submerged
7. Bring the water to a boil and cook for about 1 hour
8. Let the can cool completely before opening
9. When we open the can, there will be thick, dark caramel inside, which we add to the nut cream and thoroughly mix everything together

Raspberry filling

1. 120 g of soft butter
2. 250 g of powdered sugar
3. 4 tablespoons of raspberry jam
4. A spoonful of cream
5. A teaspoon of vanilla extract

Method

1. Mix the butter and half the sugar
2. Add jam, cream and vanilla extract
3. Gradually add the rest of the sugar until the mixture is smooth enough

Vanilla cream

1. 90 g of soft butter
2. A teaspoon of vanilla extract
3. A spoonful of milk
4. 250 g of confectioners’ sugar

Method

1. Whisk all the ingredients together until the mixture is soft and creamy, but stiff enough to use to join the lollipops

Lemon filling

• 200 g of powdered sugar
• 100 g of butter
• 4 lemons (peel and juice)
• 3 eggs
• Yolk
• A teaspoon of vanilla extract

Method

1. Place the sugar, butter, vanilla extract and lemon zest and juice in a heatproof bowl.
2. Place the bowl over a water bath and heat
3. Stir the mixture well until the butter melts
4. Mix the lightly beaten eggs and egg yolk into the lemon mixture and beat until everything is well combined
5. Cook for 10-12 minutes, stirring occasionally, until the mixture thickens
6. Remove the bowl from the heat and let it cool
7. If we find that the cream is not thick enough to bind the lovelies together, we use a little cornstarch to thicken it

Mango cream

1. Ripe mango (sliced)
2. 150 g white chocolate (melted)

Method

1. Blend the chopped mango until smooth
2. Add the puree to the pot and heat
3. Add the melted chocolate and stir into a smooth and creamy mixture
4. Place the bowl with the cream in the fridge and chill until it is hard enough to glue the lollipops with.