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French Macarons

French Macarons

Makes approximately 30 mini or 20 medium-sized macarons

You need to weigh your egg whites and use sifted almonds tamiflu for kids.

You will get the best results from egg whites that have been separated and aged in the fridge for a few days. You need to bring them back to room temperature before use.

INGREDIENTS
  • 75g egg whites, at room temperature
  • 50g caster sugar
  • 90g ground almonds (sifted weight) or almond flour
  • 135g icing sugar
METHOD
  1. Line two baking sheets with baking parchment.
  2. Whisk the egg whites, slowly adding the caster sugar, until glossy and stiff.
  3. If you want to colour your macarons, now is the time to add a little jel or paste food colouring.
  4. Mix together the sifted almonds or almond flour and the icing sugar.
  5. Using a large spatula mix the beaten egg whites into the dry ingredients until well incorporated (there is no need to fold the mixture).
  6. Using a plastic scraper work the mixture by pressing down using a backwards and forwards motion. Do this for no more than 5 minutes until you have a smooth mixture that is not too liquid or too thick. You want to press out any air bubbles from the mixture.
  7. It should form a soft and shiny mixture that forms a ribbon on the scraper.
  8. Pour or spoon the mixture into a piping bag fitted with a 1cm plain round nozzle.
  9. Pipe the desired sized mounds, about 3cm for the medium ones and leaving space between them.
  10. Leave them to set for about 30 minutes until the top is firm to the touch.
  11. Preheat the oven to 180C/160C fan.
  12. Bake them in the centre of the oven and one tray at a time, for about 10 – 12 minutes.
  13. Test the macarons for doneness after 8 minutes by touching the top and gently moving your finger from side to side. The macarons are done when they feel firm. If there is still a bit of a wobble, bake them for a further 2 minutes.
  14. Leave the macarons to cool on the tray. Once cooled, carefully remove them with a pallet knife.

Hazelnut Pastry

Makes about 500g

Hazelnut Pastry

INGREDIENTS
  • 200g plain flour
  • 40g ground roasted hazelnuts
  • 100g cold butter, cubed
  • 70g caster sugar
  • Pinch of salt
  • 1 medium egg, beaten
METHOD
  1. Heap the flour and hazelnuts on a cool work surface and make a well in the centre.
  2. Put the cubed butter, sugar and salt and mix together with your fingertips until it resembles fine breadcrumbs.
  3. Make another well into the centre, add the egg and lightly work the egg into the flour mixture until well combined and the pastry is smooth.
  4. Wrap the pastry into cling film and refrigerate until needed.

Almond Sponge

Almond Sponge

This quantity makes 1 Swiss roll or two 20cm round cakes

INGREDIENTS
  • 40g icing sugar
  • 1 egg
  • 2 egg yolks
  • 4 egg whites
  • Pinch of salt
  • 60g ground almonds
  • 45g caster sugar
  • 70g plain flour
  • 20g unsalted butter, melted
METHOD
  1. Grease and line your chosen tin or tins. Preheat the oven to 180C/160C fan.
  2. In the bowl of your stand mixer and with the whisk attached, beat 1 egg, 2 egg yolks and the icing sugar until thick and pale, and then beat in the almonds.
  3. In a separate clean bowl, beat the egg whites with the sugar and salt until stiff.
  4. Working in thirds, gently fold one third of the beaten egg whites into the egg yolk mixture.
  5. Add the remaining egg whites and sift over the flour. Gently fold everything together until incorporated.
  6. Stir one tablespoon of the batter into the warm melted butter then fold the butter mixture into the cake batter.
  7. Divide the cake batter between the prepared tin or tins and bake for 8 – 10 minutes.
  8. Turn the cakes out onto baking parchment sprinkled with sugar and leave to cool tamiflu generic.

Chocolate Sponge

Chocolate Sponge 

This quantity makes 1 Swiss roll or two 20cm round cakes

INGREDIENTS
  • 70g ground almonds
  • 70g icing sugar
  • 2 medium eggs
  • 3 medium egg whites
  • 45g caster sugar
  • 55g plain flour, sifted
  • 20g cocoa powder, sifted
  • 25g butter, melted
METHOD
  1. Grease and line your chosen tin or tins. Preheat the oven to 190C/170C fan.
  2. In a bowl, beat the eggs with the icing sugar until pale and creamy then beat in the almonds.
  3. In a separate bowl beat the egg whites with the sugar until stiff article source.
  4. Fold two thirds of the egg whites into the egg yolk mixture.
  5. Add the remaining third of the egg whites and sift over the flour, cocoa powder and baking powder. Gently fold everything together until incorporated.
  6. Stir one tablespoon of the batter into the warm melted butter then fold the butter mixture into the cake batter.  Pour the mixture into the prepared cake tin and bake for 10 – 12 minutes.
  7. Turn the cake out onto a cooling rack lined with baking parchment sprinkled with sugar.

Lemon Curd

Lemon Curd

INGREDIENTS
  • 3 lemons, juice and finely grated zest
  • 125g unsalted butter, cubed
  • 225g caster sugar
  • 3 large eggs
METHOD
  1. In a heatproof bowl, combine the lemon juice, zest, butter and caster sugar.
  2. Place the bowl over a saucepan with barely simmering water, making sure that the bowl does not touch the water. Stir until the butter and sugar have melted.
  3. Break the eggs into a bowl and beat lightly with a fork.
  4. Strain the eggs into the lemon mixture and, stirring constantly, cook for about 10 minutes until the mixture is thick like custard and looks almost opaque.
  5. Transfer the lemon curd to two clean jam jars.
  6. The curd will keep in the fridge for about 2 weeks.

Healthy Nutella

Healthy Nutella

Makes about 280g
INGREDIENTS
  • 200g hazelnuts
  • 1 tsp vanilla essence
  • 20ml hazelnut oil
  • 3-4 tsp Agave nectar
  • 10g cocoa powder
  • Pinch of salt
  • 1 – 2 tbsp of almond milk (optional)
METHOD
  1. Preheat the oven to 200C/180C fan. Tip the nuts onto a roasting tray and roast in the oven for 10 minutes. Leave to cool before rubbing the skins off between sheets of kitchen paper. Don’t worry if a few bits of skin refuse to budge.
  2. Blitz the nuts in a blender until they have started to release their oil and become soft and smooth right here. Add the vanilla essence, hazelnut oil, Agave nectar, cocoa powder and salt and blend until smooth. If you like your Nutella very soft add the almond milk.

Crème Légère

This is a variation of Crème Pâtissière to which whipped cream is added.

Crème Légère

Makes about 1 litre

INGREDIENTS
  • 120g caster sugar
  • 500ml whole milk
  • 1 vanilla pod, seeds only
  • 6 egg yolks
  • 60g plain flour, sifted
  • 1 ½ tbsp cornflour, sifted
  • 375ml double cream, beaten to a ribbon stage
METHOD
  1. Put the milk, vanilla seeds and 50g of the sugar into a saucepan.
  2. Beat the egg yolks and the remaining 70g of sugar together in a bowl. Whisk in the flour and cornflour visit this site right here.
  3. Bring the milk to a boil and pour over the egg mixture in the bowl, whisking continuously until thoroughly combined.
  4. Return the mixture to the saucepan and over a medium heat, whisk constantly for about 10 minutes.
  5. Pour the mixture into a deep baking tray and cover tightly with cling film to stop a skin from forming. Leave to cool and set in the fridge for 1 hour.
  6. Remove from the fridge and beat to soften then fold in the whipped cream.

Lebkuchen Spice

Lebkuchen Spice

INGREDIENTS
  • 2 T. ground cinnamon
  • 2 tsp. ground cloves
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground ginger
  • 1/2 tsp tamiflu over the counter. ground anise seed
  • 1/2 tsp. ground star anise
METHOD
  1. Mix all the ingredients together and store in an airtight jar.
  2. If you are using whole spices, grind them in a spice grinder, then sift them to remove any larger bits left behind.

Caramel Sauce

Caramel Sauce 1

INGREDIENTS
  • 300g caster sugar
  • 150ml single cream, heated
  • 1tbsp water
  • 75g salted butter
METHOD
  1. In a saucepan and over a medium heat stir together the sugar and water until the sugar has melted. Turn up the heat and without stirring leave the sugar water to boil until it is a caramel colour.
  2. Carefully add the hot cream. It might splash, so take care.
  3. Remove the saucepan from the heat and add the butter.
  4. Leave to cool before serving.

 


 

Caramel Sauce 2

INGREDIENTS
  • 100g caster sugar
  • 60ml water
  • 30g salted butter
  • 60ml double cream
METHOD
  1. In a saucepan over a low heat stir the sugar and water together until the sugar has dissolved.
  2. Turn up the heat to medium and without stirring let the sugar cook until a deep caramel colour.
  3. Remove from the heat and carefully stir in the butter and cream (it will bubble up so take care).
  4. Pour into a heatproof bowl and leave to cool.

Chocolate Glazes

Dark Chocolate Glaze

INGREDIENTS

115ml water

80ml milk

140g caster sugar

25g cocoa powder

60ml honey

250g chocolate (min 70% cocoa)

40ml Alcohol to match your cake (e.g. whisky, brandy, rum, kirsch)

METHOD

In a saucepan, bring the water, milk, sugar, cocoa and honey to a boil. Break up the chocolate and place into a bowl. Pour over the hot liquid and leave to stand for 2 minutes then stir until smooth.   Stir in your chosen alcohol. If the glaze is too thick at this point, stir in a little more alcohol or water.


Chocolate Glaçage

Makes 300ml

INGREDIENTS

100g dark chocolate (min 70% cocoa)

100ml water

100ml double cream

75g light brown sugar

Pinch of salt

20ml light nut oil

METHOD

Break the chocolate into small pieces and place in a heatproof bowl.

Place the water, cream, sugar and salt into a small saucepan and bring to the boil.

Let it simmer for 2 minutes then pour the hot liquid over the chocolate.

Leave to stand for a minute before stirring until all the chocolate has melted and the mixture is smooth. Let it cool for 10 minutes before stirring in the oil.