"8 reasons I should be doing this rather than physio!"

Whilst cooking this creation I was pondering on what to name it...

I could be really unoriginal & do a Zumbo V8 version

BUT

my darling sister nailed it on the head with...

"8 reasons I should be doing this rather than physio!"

Perfect!

Shortcrust Pastry

Double Choc Mud

Choc Set Custard

Salted Caramel

Almond Macaron

Raspberry Brownie

Truffle Icing

And.......

Toffee Crunch!

!!8 layers!!

(oh and a few licorice macarons to tart it up)

Right - o so recipe time :) 

Pastry

see

http://kyliejayne.blogspot.com/2010/11/tarting-it-up.html

Follow the directions for the pastry. I used a large square spring form tin.

Once baked, leave to cool then pop in a air tight container while the other layers are prepared.

Raspberry Brownie

250g Butter

200g Dark Chocolate

65g sifted Flour

80g Cocoa powder

350g Caster Sugar

4 Eggs

150g Raspberries

Whack the heat back up to 180 degrees in the oven. Melt the butter & chocolate & mix until smooth. In a separate bowl mix together the flour, cocoa powder  & sugar. Then mix in the butter & chocolate mix. Add the eggs & mix until smooth. Pop in the raspberries then whack in the oven for 20 mins. Turn off the oven & leave in the oven for a further 10mins before taking out & cooling. Then pop in an air tight container.

Choc Mud

see
http://kyliejayne.blogspot.com/2011/01/chocolatee-delight.html

Follow the directions, however I halved all the quantities. Once you have popped the cake in the oven, start preparing the choc set custurd.

Choc Set Custurd


see
http://kyliejayne.blogspot.com/2010/11/tarting-it-up.html


When the choc mud is cooked, pop out of the oven & pour the custard mix straight over the top & whack straight back into the oven at 160 degrees for about 15 mins or until completely set.
Take out of the oven & leave to cool in the tin.




Caramel


see

http://kyliejayne.blogspot.com/2010/11/tarting-it-up.html

Before you pop it on top of the choc set custard, pop the pot in the fridge until the caramel cools & thickens up, so around 20mins then pop on top. Sprinkle with a little salt. Cover it all in cling wrap then pop in the fridge while you do the other 3 layers....


Almond Macaron

200g Ground Almonds
200g Icing Sugar
75mL Water
200g Caster Sugar
2x 80g Egg Whites
Licorice

Pop the icing sugar & ground almonds in a food processor & whiz, then sift the mixture. This is called the tant pour tant.  Beat one of the 80g eggwhites to soft peaks. While that is happening in a pot bring the water & caster sugar to the boil without stirring. Make sure the temperature of the sugar does not go above 115 degrees. Increase the speed of the beaters & slowly pour the sugar syrup into the beaten egg whites. Continue to beat the eggwhites for about 10mins, so that the mixture cools. Mix the remaining unbeaten eggwhites with the tant pour tant making a smooth almond paste.
Using a flexable spatula, incorporate about a third of the beaten eggwhites into the almond paste to loosen the mixture, then add the remainer of the mixture.
On a piece of baking paper, mark out the shape of the tin, then pipe  the almond mixture onto the shape. Make sure to save about a quarter of the mix to make little macarons for the top. For the smaller ones, pipe small circles, about the size of a milk bottle lid onto baking paper. Then leave the macarons to form a crust at room temperature for about 30mins.
Pop the big macaron in a pre heated oven (150 degrees) for 15mins, then pop in the smaller ones for a further 15mins. When you take them out of the oven slide the baking paper onto a dampened chux, this will make the macarons easier to remove. Then pop in an air tight container.    

(The tops are a little bumpy, but I got the 'feet'!)

For the little macarons, I put the licorice in the microwave on a lo heat for about 1min. once soft roll out the licorice then cut out a circle with a biscuit cutter....and there's your filling for the macarons!




Truffle Icing


450g Dark Chocolate
2 Cups Cream
6 Egg Yokes
1/3 Cup Caster Sugar

Pop the chocolate & cream in a pot over low heat & stir until melted. Pop the egg yokes & sugar in a heat proof bowl over a saucepan of simmering water & beat until thick & creamy. Fold the chocolate mixture through the egg mixture & beat again for about 5 minutes then refrigerate for about 1 hour.

Toffee Crunch


1 Cup Caster Sugar
1/4 Cup Boiling Water
1 Table Spoon Glucose
50g Flaked Almons

Pop the sugar, water & glucose in a pot over a low heat until the sugar is dissolved. Whack the heat up so the mixture comes to the boil. When the syrup starts to change colour, turn off the heat &leave in the pot for about 1 min or until the majority of the bubbles disappear. Pour onto baking paper then sprinkle with the almonds.

Assembly

Shortcrust Pastry

Double Choc Mud

Choc Set Custard

Salted Caramel

Almond Macaron

Raspberry Brownie

Using a flat knife pop on the truffle icing. Then pop in the fridge until you are ready to serve.

When serving, place the toffee crunch on top along with the macarons &

............. Enjoy your master piece! x

Mocha Eclairs

Monday morning....

Coffee.

Ok now I can function!

I have become quite obsessed with coffee, 

None of this half strength, decaf stuff.

Full on double espressos! 

woo

So to satisfy my coffee cravings & still be able to sleep at night I dreamt up these.. 

Eclairs

1 cup Strong Espresso

100g Butter

3/4 Cup Plain flour

4 Eggs

Crank the oven up to 200 degrees. Pop the espresso & butter in a pot over low heat & cook until the butter is melted & mixture starts to simmer. Add the four & beat with a wooden spoon until smooth. Cook, stirring  until the mixture leaves the sides of the pot. Remove from the heat, & whack in a mix master & beat on a high speed to cool the mixture down. Add the eggs & mix until smooth. Pop the mixture into a pipng  bag & pipe long cigars on lined baking trays. Bake for 20 mins or until golden, then turn off the oven, keep the door slightly ajar for about 15mins or until they sound hollow when tapped.

Creme Patissiere

2 Cups cream

4 Egg yokes

1/3 Cup Caster Sugar

50g whole Coffee Beans

200g Dark Chocolate

2 tablespoons cornflour (optional)

Dark Chocolate

Pop the cream& beans in a pot & heat over a low heat. While the cream is heating up whisk together the egg yokes & sugar until pale & creamy. Add a little of the hot cream to the egg mixture to bring it up to temperature, whisk then pop back into the pot & continue whisking. Once the mixture has thickened, turn the heat off, scoop out the coffee beans, throw in the chocolate & mix until smooth. If the mixture is still a tad runny, pop back on the stove & add the cornflour...make sure you keep whisking!. Pop some cling wrap over the top, leave the mixture to cool before piping into the elairs.

Melt the chocolate over a pot of hot water & drizzle over the top of each eclair. 

PS I dipped a few coffee beans in chocolate too


Brew your self an esspresso & Enjoy! x

Buon Viaggio

My oldest &  dearest friend is jetting abroad today.

So what better way to enjoy those last few moments together than with

a cup of tea & sweet little cake.

Raspberry, white chocolate, coconut & lime with royal icing...

...it puts a bit of a sweeter view on 'goodbye' day!

Cakes

375g butter, softened

230g White sugar

4 Eggs

300g Plain four, sifted

2/3 cup Shredded coconut

400g White chocolate melted

200g Raspberries ( i used frozen ones-cheaper!)
Zest of 1 lime -finely grated

First off heat the oven up to 170 degrees. Then pop the butter & sugar in a bowl of an electric mixer & beat for about 8-10mins or until the mixture is light & creamy. Add the eggs, one at a time, mixing well after each addition. Then fold through the flour, coconut, raspberries, zest & white chocolate. Spoon the mixture into well greased cupcake or little cake moulds & bake for 20mins or until turning golden on top & spring back. Turn the oven off & leave in there for about 5 mins before  taking the trays out of the oven & leaving the little cakes to cool in the tin.

Royal Icing

2 Large Egg Whites

2 tablespoons lime juice

330g Icing Sugar

In a bowl of an electric mixer, beat the egg whites & lime juice until combined then add the sugar, mixing until it is all combined & there are no lumps.

Leave for about 5 mins while you take the cooled cakes out of their moulds then using a teaspoon plop a bit of icing on top of each one. I added a little lime zest on top just to tart it up, you could put a raspberry or coconut if you like.

Brew a cup of tea & Enjoy! x