Think of this as a pimped up Fruit & Nut bar. For me the recipe brings to mind a stroll through the woods and spying all the wild bounty. In fact, if I were anyone else, a foraging trip. Crunchy toasted almonds give a wonderful textural contrast to the smooth, creamy fudge studded with blueberry flavor. Being dried their flavor is that little bit more concentrated and works really well to provide pops of berry to counter the fudge becoming too cloying. As for the maple syrup? Well, IMO everything tastes better with maple syrup!
By the way- a date for your diary? May 12th is Nutty Fudge Day. There you have it- a perfect reason to try this recipe!
Line the bottom and sides of a 8″x 8″ x (at least) 2″ deep pan with baking parchment, leaving about 2” overhang on both the long sides
In a large, heavy saucepan bring the maple syrup to a boil over medium heat; simmer for 5 minutes, making sure to keep a very close watch as the syrup can rise quite a lot as it boils. If it starts to rise, lift the pan off the heat for a few seconds to allow the syrup to drop
After 5 minutes, pour in the evaporated milk and without stirring (but you can swirl the pan) bring the mixture back to the boil, be careful in case it bubbles and rises again, and let it simmer until it reaches 236°F (Soft Ball stage) on a candy thermometer. This usually takes about 20 minutes. It may be tempting to walk away but DON’T!
As soon as the mixture reaches that temperature, carefully remove the pan from the heat. Add the butter pieces to the pot but do not stir it in. Let the mixture cool for about 6 minutes
Carefully transfer the mixture a stand mixture bowl, scraping using heat-proof spatula and using the paddle attachment beat for about 6-7 minutes on high speed, until the sugar mixture gets thicker and lighter in color. It may look like it has crystalized, or separated, but beat on nonetheless
After the mixing time has passed fold in the dried blueberries and almonds
Transfer the fudge to the prepared pan, spreading to the edges. You may need to work quickly here as the fudge will start to the firm up
Transfer to the fridge until completely set, about 2 to 3 hours
Lift the fudge from the pan and cut into squares with a sharp knife. Dipping the knife into hot water and wiping dry between cuts helps to get smooth, clean cuts. The number of pieces will depend on the size of your cuts. I usually get 21-24 pieces
Store in a cool dry place in an airtight container for up to two weeks. Best served at room temperature
Choux pastry was one of the first things that my Mom taught me how to make. When I say “taught me” I mean showed me how to do it, gave me some tips and then said, “Now go yourself and do it, the books are over there’. A pretty laissez fair approach I’m sure you’ll agree? Nonetheless these first tentative explorations of patisserie (sounds far more glamourous than I actually remember!) have given me a solid base from which to build and no doubt resulted in the lack of fear of trying choux pastry.
Eclairs have always been synonymous with “being a treat” for me. They were always in that separate part of the bakery shop display cabinet, away from jam doughnuts, vanilla slices and chester bread, basking in their own halo of the fluorescent bulb. Let me tell you this though- the eclairs I grew up on were a far cry from those gourmet, high-end ones seen today. I’m talking a childhood indulgence filled with sweetened cream and chocolate “flavoured” glaze. Sounds delish, huh? Well, back then it was.
So here is my take and what better way to pay homage to the memory of my mom (ala upcoming Mother’s Day) than take one of her first lessons to me and combine it with my knack for unexpected, “haute” flavours. I want you to enjoy creating these so, as I mention later, if the filling them in the way I describe sounds a bit daunting, or laborious, please feel free to fill them with just the cream and serve the coulis and pistachio butter alongside. They make wonderful dipping sauces!
I find the floral flavour of elderflower works so well with raspberry. The zing tart hit of the berry contrasting wonderfully with the regal, fresh floral note. Adding in the pistachio gives another depth of flavour with earthy, sweetness that seems to almost bridge to two flavours. If all of this sounds like a load of ol’ foodie jargon then let me just say this – these are damn good!
The use of SOMA Pistachio Butter here is in no way paid for or compensated by the manufacturer. I simply mention using it as I am a huge fan and have yet to find something fit for substitution.
Line 2 baking trays with either Silpat mats, or non-stick baking parchment. Set aside until needed
Preheat your oven to 425 degrees F
Combine water, butter, shortening and salt together in a pot. Heat over a high hear until butter and shortening have melted, and the mixture is at a rolling boil
Carefully add the bread flour in one go, and stir vigorously for at least 5 minutes until the mixture comes together in a ball, and cleans the sides of the pan
Transfer cooked dough mixture in to the bowl of a stand mixer, fitted with paddle attachment, and mix on medium speed until bowl is cool to the touch and there is no more steam rising from the mixture
Gradually add eggs, roughly one at a time, scraping down the bowl between each addition. The mixture may separate after each addition but keep whisking until it comes together again before adding more egg. Ensure the dough is not too runny. You may not need the last amount of egg*
Transfer the choux dough to a medium piping bag fitted with a French star nozzle
Pipe the choux dough onto your prepared baking trays in lengths 5-6 inches, ensure they are all the same size/length
Transfer to you preheated oven and bake for 25mins, until risen, crisp and golden brown. DO NOT open the door before this time
After the 25 minute mark turn the heat off, remove one tray from the oven leaving the other one in. Working quickly using a skewer, or chopstick narrow end, prick each eclair, place back on the tray and return them all to the oven. Repeat with the second tray
When all eclairs have been pricked, leave in the oven cooling for another 15 minutes. Remove from oven and leave in a draught-free area to cool fully.
To make Elderflower cream
Combine all ingredients in a bowl
Whisk until cream is thickened and semi-firm peaks are achieved
Keep cool in the fridge until needed for filling
To make the Raspberry coulis
In a small pan combine all the ingredients
Heat on high heat until the berries start to break down and the mixture has started to boil
Reduce heat and continue to simmer for 10 minutes, stirring occasionally
After this time remove from heat, transfer to bowl and leave to cool fully
Once fully cool, transfer to a piping bag, seal and set aside until needed
To prepare the pistachio butter
Stir to ensure an even mixture
Transfer to a small piping bag, seal and set aside until needed
To fill the choux eclairs**
Once all your components have fully cooled, you cab set about filling
Using the narrow point of a chopstick, or thick skewer, make a hole in the underside of each eclair, roughly midway along it’s length
Fit a piping bag with a narrow filling nozzle (“Bismarck” style) and transfer the elderflower cream to this bag
Insert the nozzle into the hole you made in the eclair and gently squeeze to pipe some filling in. Be careful not to fill completely as you will not be able to get any of the other fillings. (You may have to sacrifice one or two to gauge the correct amount of squeezing and filling. Tasty cast-offs nonetheless!)
After filling all with the cream, snip the end of the piping bag with raspberry coulis so it’s narrow enough to fit in the hole in the eclair. Gently pipe some coulis in. You’ll find you won’t need to pipe it for as long
Once all have been filled with the coulis, snip the end of the bag fitted with pistachio butter (again so it can fit into the hole) and gently pipe a little pistachio butter into each eclair
When all the eclairs have been filled, place on a baking tray and transfer to the fridge while you prepare the chocolate glazing
To prepare chocolate glaze
In a medium bowl (wide enough to be able to place your ecliars in), combine the ruby chocolate callets and butter
Heat in a microwave for 10 seconds. Remove and stir for a minute
Repeat, heating again for 10 seconds. Stir until mixture melts down further and is fully combined
If any small pieces of chocolate remain, heat again for 5 SECONDS. Remove and stir until fully melted
To finish
Have a cooling rack handy to place you finished eclairs on
Remove the eclairs from the fridge and, gently but firmly holding, dip one by one into the melted chocolate so that the top half gets covered. As second dipping might be necessary.
Gently shake to remove and excess chocolate, and place chocolate side up on the cooling rack to finish setting
If your decorating them as suggested here, sprinkle with the pistachio slivers and pop some raspberries on the chocolate to your liking. I’d suggest decorating as you go along, or have someone helping you decorate, as the chocolate glaze can set by time you’ve dipped them all- making it harder for the finishing touches to stick
Serve and enjoy!
*When adding you eggs to make the choux dough you may not need all of the eggs. To check you want a consistency of dough that will fall from your spatula leaving a V-shape hanging, or using your (clean) finger, run it lightly through the top of the mixture. It should leave a groove that doesn’t collapse into itself.
** I completely understand that doing the full filling process is fiddly and can require a bit of practice. If you prefer shortcut to take is just to fill the eclairs with the elderflower cream and finish them with the ruby chocolate glaze as above. These can them be served with some of the raspberry coulis and pistachio butter alongside. That way you get to experience of all the wonderful flavors without it being so fussy to fill!
Now don’t raise your eyebrows like that! No, I it’s not a typo- there is indeed vinegar listed in this cake. Going by it’s other moniker “Depression Chocolate Cake”, this may well be one of those recipes that probably everyone’s baking inclined grandparent would probably have in their repertoire. Dating from a time of the Great Depression, when things like eggs, milk, butter and sugar were really expensive and scarce, this recipe keeps them to a minimum. So much that with it’s absence of eggs and dairy the sponge itself can be considered vegan. If you want to finish to completion with it’s delectable ganache topping and still remain vegan-friendly, I’ve included some recommendations at the end of the recipe.
Another bonus with this recipe? Minimal washing up! In fact if you choose to cake it the classic way as a sheet cake to be eaten from the pan, you can save on that singular, additional bowl for clean up. Just make sure to omit the baking parchment lining and use a non-stick pan. Dump everything in the pan, exert a bit more restraint when mixing together and away you go! No bowl, all-in-one sheet cake.
Finishing with chocolate ganache is entirely optional. Some people prefer just a simple dusting of powdered sugar, others prefer just to leave it completely naked and bask in the unadulterated chocolatiness of the sponge itself. Whatever way you decide to finish it, I’m pretty sure you wont be making it just the once!
For the ganache topping, place the chocolate pieces in a medium heatproof bowl
Heat the heavy cream/ whipping cream, in a small pan over a medium heat until just below boiling (look for small bubbles at the edge of the cream in the pan)
Remove the cream from the heat and gently pour the warmed cream over the chocolate pieces in the bowl. Leave to rest for 5 minutes
After 5 minutes, gently stir the chocolate/ cream mixture with a whisk to emulsify it. It will appear mottled and speckled at first but continue gently stirring until it thickens and is uniform in color
Once fully smooth and uniform in color, set aside and leave to fully cool before spreading (usually takes about 2 hours at room temperature). The mixture will thicken to spreadable consistency after this time
Preheat your oven to 350F
Prepare a 9” x 12” baking pan by greasing and lining with baking parchment
In a large bowl combine all the cake ingredients- the flour, sugar, cocoa powder, baking soda, salt, water, canola oil, vanilla extract, and vinegar
Whisk until fully combined, making sure to scrape the bottom of the bowl to avoid any dry ingredient residue. Continue mixing until fully blended and smooth
Pour into your prepared pan. If needed gently tilt the pan to allow the cake batter to flow into the corners
Bake in your preheated oven for between 20-25minutesm or until a cake tester, or skewer, comes out clean when inserted into the centre of the cake. Remove the cake from the oven allow to cool in tin for 5 minutes in a rack
After allowing to cool for 5 minutes, invert the cake onto a cooling rack lined with baking parchment
Remove the tin and lining baking parchment paper and allow the cake to cool fully below finishing with your chocolate ganache topping
Once your cake has fully cooled, pour your chocolate ganache topping over the surface and spread with an offset spatula to cover the cake
Slice however you like and enjoy!
*Whilst the cake sponge in this recipe is vegan, the chocolate ganache isn’t. If you want a complete vegan friendly cake substitute 1 cup full-fat coconut milk (Make sure to fully shake it before using). Also make sure that your chocolate that your using is vegan-friendly.
Episode 5 of Food Network Canada’s Great Chocolate Showdown rolls around and it’s pushing the boundaries on flavor combinations. This one’s all about the TEA! Using tea leaves we have to incorporate the selected flavor into a selection of bakes/ desserts fit for a high tea party. Out of the tea flavors to be selected from (Rooibos; Mint; Sencha Green; Milk Oolong; Chai Masala and Earl Grey) I ended up with Mint. Although this is the most well known, and probably most popular, it could be seen as more of a curse than as blessing due to it’s popularity. Is it a flavor that has been done to death?
Of the two desserts that I chose to present, these Viennese Whirls are my personal favorite. Buttery crumbly shortbread like cookies that are usually sandwiched together with a duo of buttercream and jam, I chose here to use the fillings to incorporate the mint flavor. Infusing a heavy cream base allowed it to be added both the buttercream filling and the feature chocolate ganache. What results is a mint flavor that avoids falling into the cliched “mouthwash mint” territory but remains palatable and interesting in these 2-bite sandwich cookies.
Mint Viennese Whirls #recipe #greatchocolateshowdown
In a small pan combine the heavy cream and mint tea. Stir well
Heat and continue to stir until the cream reaches just below boiling
Remove from heat and leave to infuse for 15 minutes, stirring occasionally
After this time, pour through a sieve to strain the tea leaves, pressing to remove traces of cream and set aside until needed
Cookies
Preheat the oven to 350F. Line 2 baking sheets with non-stick baking parchment or pre-marked silpat sheets
Measure the butter and icing sugar into a bowl, beating until pale & fluffy
Sift in the flour with cornflour and beat on a medium high speed, until thoroughly mixed
Spoon the mixture into a piping bag fitted with a medium star nozzle (Wilton 2D). Pipe swirled rounds (size 1 1/2″ dia) on to prepared baking sheets
Bake in the center of the oven for 12—13 minutes, until a pale golden-brown at the edges. Cool cookies on the baking sheets for 5 minutes then carefully transfer, with a spatula or palette knife, to a wire rack to cool completely. Once cool divide cookies into 2 equal portions (I find it best here to sort through the batch and match up cookies of the same size)
Buttercream Filling
Measure the butter into a bowl, sift the icing sugar and tea powder on top
Add the infused cream, beat on medium speed until well combined. Increase to high speed and whip until very light and smooth
Spoon into a piping bag fitted with an open star nozzle (Wilton 32)
Taking one portion of the cookies, pipe a border onto the flat side of the cookies, leaving a void in the middle
Chocolate Ganache filling
Warm the infused cream to just below boiling. In a separate bowl combine the chocolate and icing sugar. Pour over the warmed cream
Leave for 5 minutes
Stir and whisk until smooth and fully emulsified
Leave to cool until semi-firm (transfer to fridge to firm up but not solid)
When firm pipe into center of the cookie with buttercream filling, and seal with it’s matching cookie from the second portion batch, twisting slightly to seal
To Decorate (optional)
Using a piping back with the end snipped off, drizzle some chocolate lightly over the assembled cookies. Leave for the chocolate to set- if you can wait that long!
Yet another bake that came about from my time on Food Network Canada’s show Great Chocolate Showdown. The elimination challenge in Episode 4 was to bake a brunch dish inspired by a favorite childhood dessert, using QuakerTM oat flour. The items for selection were coffee cake, tart, pancakes, crepes and biscuits. While I’m definitely partial to a good breakfast biscuit, pancakes are much closer to my heart. Waffles give me a savory brunch option, whilst pancakes are the perfect vehicle for a sweet option.
My childhood memory would have been firmly anchored in my mom and her synonymous dessert that is Queen of Puddings. My mother was solely responsible for my ability, passion and sometimes foolhardy ambition when I bake. In my childhood memories, she’s permanently enrobed in a gingham tabard, and there was nothing this woman couldn’t make, bake or generally concoct in the kitchen. If I were to sum up a childhood of kitchen memories in one delicious dessert, Queen Of Puddings, instantly springs to mind. With layers of breadcrumb enriched vanilla custard layered with sweet, tangy raspberry jam and topped with billowy clouds of fluffy, golden toasted meringue it was my mom’s go-to dessert when ingredients were scarce. For me it’s a classic case of my mom being a kitchen alchemist and turning a few mundane ingredients into something fantastic- a fine example of the whole being more than the sum of it’s parts. The original recipe is easy and comforting, and it’s warmth, familiarity and soothing nature will always remind me a a childhood at my mother’s hip.
Of course trying to marry such a quintessentially classic comfort pudding with the concept of brunch was always going to be a fun challenge at best! In my head the signature layers of the original recipe lend themselves perfectly to create a layered, stacked brunch dessert. Here I’ve created a pancake stack bordering on an entremet- layers of pancake with ganache, custard, and jelly regally crowned with peaks of soft, fluffy meringue. Anyone for a boujee brunch?
Yes I’ve taken shortcuts here with the use of Jello-O and custard powder. For me, when making brunch, shortcuts are ALWAYS welcome. Anything that helps me get to the table fast and get the bubbles flowing even faster is always acceptable in my books! I’m not one to stand on ceremony.
Bottoms up!
Queen of Puddings Brunch Pancakes #recipe #greatchocolateshowdown
1 1/2 cups fresh raspberries, sliced lengthwise in half
Method
Prosecco Raspberry Gelee
In a jug combine Jell-O powder and boiling water. Stir until dissolved
Slowly add in prosecco and stir gently to incorporate
Pour into 3″ dia silicone tartlet mold to 1/4″ depth
Place in refrigerator to set
Chocolate custard
Mix the custard powder and sugar together in a small pan
Add the milk, and stir to combine
Continue heating, stirring constantly, until the custard is smooth and well thickened
Remove pan from heat and stir in chocolate chunks until melted and fully incorporated
Leave to cool for 5 mins before placing into a piping bag fitted with a plain round tip
Pipe discs of the custard into a silicone tartlet mold to match your Jell-O tartlet mold
Cover the surface of the custard with cling wrap to prevent skin forming on the surface
Place in refrigerator to set
Whipped Chocolate Ganache
Gently heat the cream in a pan until just below boiling. (look for small bubble starting to appear at the edge of the cream)
Remove from heat, add the raspberry liqueur, salt and chocolate chunks and leave for 2-3 minutes
After this time gently stir to emulsify the mixture until it is smooth and uniform in color
Leave to cool to room temperature
Using a whisk or hand held mixer whip the mixture until light and fluffy. Be careful not to overwhisk in case of separation
Cover and set aside until needed
Oat Pancakes
In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt
In a separate larger bowl, mix together the eggs, milk, melted butter, orange zest, and vanilla extract
Add the dry ingredients and stir to combine. Once nearly combined stir in the chocolate chips
Heat a griddle pan over a medium high heat. Lower heat to medium low, and using 1/3 cup measurement pour circles of pancake batter to give you 8 pancakes. Your pancakes should spread to approximately 4-4 1/2″ diameter
Cook on each side for 3-2 minutes until golden brown, flipping when done.
Remove from heat and set aside until serving
Meringue
In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form
With the mixer on, gradually beat in the sugar until stiff peaks form. meringue should be glossy and smooth
Transfer to a piping bag fitted with a desired piping nozzle
Assembly/ To Serve
Remove whipped ganache from refrigerator and transfer to a piping bag fitted with a round plain nozzle
Pipe a round of ganache onto a pancake placed on a plate, leaving 1/4-1/2″ border
Set raspberries halves around on the border, standing up against the ganache
Place a second pancake on top
Carefully remove a round of chocolate custard* from the mold and place on top of second pancake
Carefully remove a round of raspberry gelee* from the mold and place on top of the chocolate custard round
Set raspberries halves around on the border, standing up against the custard & gelee rounds
Top with peaks of meringue piped in desired arrangement and torch to finish until toasted and browned
Serve with any remaining raspberries
*Chocolate custard and gelee rounds can be placed in the freezer, after setting, for 10-15mins to firm up to aid removal
Crumbs In My Beard 