Caramel Profiteroles

Profiteroles

Stuff

  • 100 g butter
  • 200 ml water
  • Pinch of salt
  • 200 g plain flour
  • 5 eggs, lightly beaten

Method

  • In a large saucepan melt the butter with the water & salt – bring to boil
  • Remove from heat – in 1 lot add all of the flour – beat well to combine
  • Return to the heat – continue to beat over the heat for a few minutes
  • Transfer to an electric mixer – beat until no longer hot but still warm (approx 2 minutes)
  • Add the beaten egg in 4 – 5 batches – only add the last lot if consistency is not there yet
  • Put in pipping bag – chill until stiff
  • Pre-heat oven to 220 degrees
  • Pip batter onto baking paper trays – flatten peaks with wet finger
  • Bake for 6-8 minutes – turn down to 170 degrees & bake a further 8-10 minutes till golden brown
  • Cool on wire rack upside down – prick bottom with skewer

Custard Filling

Stuff

  • 3 egg yokes
  • 3 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tspn salt
  • 3/4 tspn vanilla extract

Method

  • Beat egg yolks in medium bowl – gradually stir in the milk
  • Mix sugar, cornstarch and salt in large heavy saucepan. Stir in a small amount of milk mixture and mix well to make a smooth paste. Gradually stir in remaining milk mixture until well blended.
  • Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes.
  • Boil and stir 1 minute – Remove from heat immediately.
    Cool quickly – Set saucepan in larger pan of ice water. Stir occasionally and gently for a few minutes to hasten cooling.
  • Stir in vanilla.
  • Put in fridge for at least 1 hour.

Caramel Frosting

Stuff

  • 2 Tblsn butter
  • 3 Tblsn milk
  • 1/2 cup brown sugar
  • 1 cup icing sugar
  • 1/2 tspn vanila extract
  • Salt – to taste

Method

  • In a saucepan over medium heat, melt the butter, milk and brown sugar. Boil vigorously for 1 minute.
  • Remove from heat, and beat in 1/2 cup icing sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup icing sugar. Add more milk if the mixture is too thick.

Mars Bar Slice – Sooooo Easy!

Stuff

  • 90 g butter
  • 4 x  Mars bars (53 g size – or the equivalent of 200 g)
  • 3 cups of rice bubbles
  • 100 g milk chocolate

Method

  • Lining 26 x 18 slice tin with baking paper.
  • Melt butter and Mars Bars – microwave for 1 1/2 minutes. Stir till smooth.
  • Pour Rice Bubbles into the butter/Mars Bar mixture – Mix until all combined.
  • Press into the slice tin – put in fridge (or freezer briefly) to set.
  • Melt chocolate – break into small squares and microwave for 1 minute.  Stir until smooth and creamy.
  • Pour the melted chocolate over the Rice Bubbles mixture and spread evenly.
  • Cool in fridge until chocolate hardens.
  • At room temperature – cut into squares with a large sharp knife.
  • Store in the fridge.

Variations

  • Add some some colour to the chocolate topping – e.g. M&M’s, in the melt or sprinkles on top
  • Use your favourite chocolate for topping (not cream filling) – e.g. Whittaker Sea Salt & Caramel Brittle or L&P or Toblerone

Caramel Ice Cream

Stuff

  • 1 1/2 cups reduced-fat milk
  • 2 large egg yolks
  • 2/3 cups brown sugar
  • 1/4 cup cream
  • 1 tbsn butter
  • 1 tspn flaky salt

Method

  • Heat milk over medium heat to 80° (until tiny bubbles form around edge) – do not boil.
  • Whisk egg yolks in a bowl
  • Gradually add half of hot milk to yolks – stir constantly.
  • Return yolk mixture to pan
  • Combine sugar, cream and butter in a large saucepan over medium heat stirring until sugar melts – bring to boil.
  • Boil for 3 minutes without stirring. Remove from heat – stir in salt
  • Gradually add caramel mixture to yolk mixture – stir constantly
  • Return pan to low heat – cook until reaches 70° – stir regularly
  • Chill until completely cooled – stir occasionally
  • Churn in ice cream maker for 10 – 15 minutes

Quantity

  • Makes approx 1 1/2 cups – serve 2 people

Chocolate Brownie

Stuff

  • 185g unsalted butter
  • 185g best dark chocolate, chopped
  • 85g plain flour
  • 40g cocoa powder
  • 50-100g white chocolate, chopped
  • 50-100g milk chocolate, chopped
  • 3 large eggs or 4 medium eggs
  • 200g golden caster sugar (plain caster sugar is OK)

Method

  • Melt and combine the butter & dark chocolate in a bowl over pot of boiling water. Stir occasionally to mix well. Now remove the bowl from the pan. cool to room temperature.
  • Pre-heat oven to fan 160C/conventional 180C/gas 4
  • Line a shallow 20cm square tin baking parchment to line the base.
  • Double sift flour and cocoa powder – set asside
  • Beat the eggs & caster sugar until they look thick and creamy – like a thick milk shake. This can take 5-8 minutes
  • Pour the cooled chocolate mixture over the eggy mousse, – gently fold together to fully combine
  • Add the flour and cocoa – gently fold together to fully combine
  • Spread the white and milk chocolate pieces evenly in lined tray
  • Pour in the chocolate mixture – push flat and into corners
  • Bake for 45 minutes – check after 30 minutes

Grappa Trifle – Gluten Free

Stuff

Sponge Fingers

  • 3 eggs, separated
  • 75g sugar
  • 95g gluten free flour – I use Orgens
  • 50g icing sugar

Trifle

  • 1 cup caster sugar
  • ¾ cup grappa
  • 2 eggs, separated
  • 1 cup (250g) mascarpone cheese
  • 600ml cream
  • 2 punnets raspberries

Method

Sponge Fingers

  • Pre-heat oven 175 degrees
  • Line 2 baking sheets with baking paper
  • Beat egg whites to stiff peaks
  • Gradually add sugar and continue to beat until glossy and smooth
  • In a small bowl beat the egg yokes with a fork.
  • Gently fold the egg yoke into the whites
  • Sift the flour and very gently fold into the combined egg mixture – DO NOT over mix
  • Pipe into fingers – leave 20mm gap between
  • Sprinkle with ½ of the icing sugar – wait 5 minutes – sprinkle with the other ½ of the icing sugar
  • Bake for 10 minutes

Trifle

  • Dissolve ½ cup sugar in ½ cup water over heat – cool
  • Add ½ cup grappa
  • In a bowl – egg yokes and remaining ½ cup sugar – beat until thick and pale
  • In separate bowl (clean beater) beat the mascarpone and 300ml cream until soft peaks
  • Fold in the yoke
  • In a clean bowl – beat the egg whites until stiff peaks – fold in the mascarpone/cream/yoke
  • Lay ½ the sponge fingers in a serving bowl – drizzle with ½ the grappa syrup. Scatter with ½ the berries. Spread ½ the cream mixture. Repeat with the remaining ½ sponge finger, drizzle with remaining ½ grappa syrup, scatter with remaining ½ the berries & spread remaining ½ cream mixture
  • Chill for 2 – 3 hours
  • Just before serving spread over whipped cream laced with grappa – sprinkle more berries over the top

Quantities

  • 8 – 10 servings

Variations

  • Feel free to be heavy handed with the grappa
  • Any other berries are good

Ginger Nuts – Gluten Free

Stuff

  • 125 g butter, soft
  • 250 g sugar
  • 1 egg
  • 2 tblsn golden syrup
  • 250 g (approx 2 cups) gluten free flour (I use Orgrans)
  • 1 tspn Xanthan Gum
  • 1 1/2 tspn baking powder
  • 1 tspn baking soda
  • 4 tspn ginger
  • 1/2 tspn mixed spice

Method

  • Pre heat oven to 175 c degrees
  • Cream the butter and sugar in a large bowl
  • Add the egg and golden syrup – mix well
  • Sift all the dry ingredient together – mix into the wet stuff. Combine well
  • Roll into ball – place on a parchment paper lined tray and push flat a bit
  • Bake for approx 20 minutes – keep an eye on them from 15 minutes

Quantity

  • Makes approx 20-25 large biscuits

Upside-down Gingerbread Cake with Pears

Stuff

  • 1 tbsp lemon juice
  • 115ml milk
  • 60g butter
  • 100g standard flour
  • pinch of salt
  • ½ tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp grated nutmeg
  • 1 large (size 7) free-range egg, lightly beaten
  • 120g soft brown sugar
  • 120g treacle

Topping

  • 40g butter
  • 100g soft brown sugar
  • 3 perfectly ripe small pears, peeled, halved and cored

Method

  • Line a 20cm diameter cake tin with baking paper. Preheat oven to 180°C (regular).
  • To make the topping, melt butter in a small saucepan over gentle heat, Add brown sugar and cook, stirring, until smooth. Pour into prepared tin. Arrange pears in tin cut side down.
  • To make the cake, stir lemon juice into milk and set aside. Melt butter and leave to cool for 5 minutes. Sift flour, salt, bicarbonate of soda and the spices together into a large bowl. In a large bowl or jug lightly beat the egg with a fork, then mix in the lemon and milk mixture, melted butter, sugar and treacle. Make a well in the dry ingredients, pour in the liquid and beat together for 1 minute, until smooth. Pour batter over the pears in the tin.
  • Bake for 40-50 minutes in the preheated oven, until a good deep golden brown and slightly springy to the touch; the centre should still be a fraction wobbly. Cool in the tin for 20 minutes.

Serve

  • Serve warmish with ice cream, whipped cream or crème fraiche.

Quantities

  • 1 x 20 cm dia cake

Variations

  • Put walnut halves in the topping with the pears