Mother’s Day 2016 – Coconut Chocolate Madeleines – How to Make Chocolate Dipped Madeleines.

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Mother's Day 2016 - Coconut Chocolate Madeleines - How to Make Chocolate Dipped Madeleines.
Recipe type: Baking / Patisierre
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
After a week on the road, I'm back, and just in time for a delicious Mother's Day treat. Coconut chocolate dipped Madeleines are super-quick and easy to make. Traditionally baked in a scalloped Madeleine pan, you can also use mini muffin pan if you don't have the real thing.
  • 6 Eggs
  • 200g Caster sugar
  • 300g All-purpose flour
  • 200g Butter, melted
  • Zest of 1 lemon
  • Zest of 1 orange
  1. This recipe goes very quickly so it's a good idea to have everything prepared before you start.
  2. Preheat your oven to 200c or 400f.
  3. Measure out the eggs, caster sugar, all-purpose flour, melted butter, lemon zest and orange zest.
  4. Place the eggs and sugar in a large mixing bowl.
  5. Whisk this vigorously for 3 to 4 minutes until all of the sugar has dissolved and the mixture is silky smooth.
  6. Pour in the flour and use a spatula to work this in until all of the flour is toally incorporated.
  7. Add the lemon and orange zest and fold this into the mixture.
  8. Pour in the melted butter and fold this until totally incorporated.
  9. For demonstration purposes I am going to do both the traditional and muffin shaped Madeleines.
  10. Spoon the mixture into the hollows of the pans leaving just enough space for rising.
  11. Bake the Madeleines for 12 minutes until crispy and golden on the outside.
  12. Remove the Madeleines from the oven and transfer them to cooling racks. Allow them to cool completely before continuing.
  13. Once cooled, melt the chocolate in double boiler or in your microwave by zapping it for 10 seconds at a time stirring after each heating.
  14. Lay out a non-stick sheet or a length of baking parchment on your work surface. Dip the wide end of the Madeleines into the chocolate, shake off any excess and place them on the parchment.
  15. Sprinkle each Madeleine immediately with desiccated coconut and allow the chocolate to set before serving.


Quick Chocolate Mousse Cups – Easter Special 2016

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Quick Chocolate Mousse Cups - Easter Special 2016
Recipe type: Dessert
Serves: 6
This simple dessert is the perfect end to a great meal. Quick chocolate mousse cups can be a life saver.... the chocolate cups and quills can be made in advance, and the quick chocolate mousse is just that.... quick.
For The Quills
  • White compound chocolate
  • Dark compound chocolate
For the Mousse
  • 75ml Cream
  • 225ml Cream
  • 50g Dark compound chocolate
  1. To make the chocolate porcupine quills, melt the white and dark chocolates. Tear off 6 rectangles of baking parchment from the roll and fold these in half length-ways.
  2. Spread 2 inches of dark chocolate down the center-line of the parchment, followed by 2 equally spaced dollops.
  3. Fill in the spaces with the white chocolate followed by a 1.5 inch spread at the end.
  4. Fold the parchment over and use your dough scraper or any other straight edged tool to shape the quill. Transfer this to your refrigerator to set and continue with the remaining quills.
  5. To make the quick mousse, measure out the chocolate chips and the 2 batches of cream. Pour the 75ml batch of cream into the chocolate and melt this in your microwave 15 seconds at a time, stirring thoroughly between heatings. Set this aside to cool.
  6. Place the remaining cream in you mixer bowl and whip this until the whisk just begins to leave trails.
  7. Add the chocolate cream mixture and continue to beat this until the whisk leaves a definite trail in the mixture.
  8. Unmold the chocolate cups and the quills, and transfer the quick mousse to a piping bag.
  9. Pipe the mousse into the chocolate cups. Adjust the lengths of the quills by snapping off a bit of the base, and stand these up in the mousse. Garnish the plate with fresh mint and serve immediately.


How to Make Meringues – Perfect Meringues – Crispy Outside, Soft Inside!!!

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How to Make Meringues - Perfect Meringues - Crispy Outside, Soft Inside!!!
Recipe type: Sweets / Candy / Dessert
A good meringue is hard to find.... crispy on the outside and soft and squishy on the inside. This recipe takes the mystery out of how to make perfect meringues.
  • 6 Large egg whites
  • 350g Caster sugar
  • 2.5ml Salt
  1. Place the egg whites and salt in your mixer bowl. Fit the whisk to your machine and whisk on low speed for 60 seconds.
  2. Increase the speed to medium-high and whisk until the egg holds a peak.
  3. Turn the machine speed to high and gradually add the caster sugar one tablespoonful at a time.
  4. Once all of the caster sugar is added allow the machine to continue whisking until the mixture is thick and glossy. This process can take anything from 5 to 10 minutes, depending on how efficient your mixer is.
  5. Line 2 baking sheets with baking parchment and load the meringue mixture into a piping bag. Pipe the meringue rounds onto the parchment, leaving a little space between each.
  6. To make dessert cups or baskets, pipe the base of the basket to a diameter of 90mm, or 3.5 inches, then continue piping over the outside ring to build a wall.
  7. Bake the meringues in a preheated oven at 140c or 284f for 30 to 40 minutes and the color has darkened slightly.
  8. Allow the meringues to cool in the oven with door slightly open.
  9. Store the meringues in an air-tight container as they will soften due to humidity.


Silicone Molded Chocolate Cups – How to Mold Chocolate Cups in Silicone Muffin Molds

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Silicone Molded Chocolate Cups - How to Mold Chocolate Cups in Silicone Muffin Molds
Recipe type: Dessert / Chocolate
Over Valentine's we showed you how to make elegant balloon molded chocolate cups. Today we're looking at how to make a similar cup using silicone muffin molds.
  • Compound / Cooking chocolate
  1. I am using compound or cooking chocolate. It is ideal for these types of projects as it has a higher melting point and does not require tempering.
  2. Melt the chocolate in your melting pot, or in s double boiler or even in your microwave 15 seconds at a time, stirring after each heating.
  3. Pour enough chocolate into the first silicone muffin cup to fill it 2 thirds. Lift the cup and pour the chocolate into the second cup.
  4. Continue with this process until all of the cups are coated. As you go the quantity of chocolate will be depleted and you will need to swirl the last few cups around to get the same coating level. After each pouring, scrape the edges of the muffin cups clean using the back of a knife.
  5. Transfer the cups to your refrigerator for 10 minutes to set.
  6. Remove the cups from the fridge and repeat the coating process again.
  7. Return the cups to the fridge to set once more.
  8. After 10 minutes the chocolate will be set. Loosen the edge of the silicone muffin cup from the raised edge of the chocolate. Start turning the entire silicone mold inside out out to free the chocolate cup.
  9. And there it is, perfectly molded chocolate cups with a raised edge that acts as a handle. You can fill these with anything fom chocolate mousse to brandy soaked fruit and cream.


How to Make Marshmallows – Homemade Marshmallows – Amazing Vanilla Marshmallows Recipe

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How to Make Marshmallows - Homemade Marshmallows - Amazing Vanilla Marshmallows Recipe
Recipe type: Sweets / Candy
These homemade marshmallows are light and fluffy and just melt in your mouth. The process does require that you own a candy or deep frying thermometer as temperatures are critical. Other than than that, marshmallows are incredibly easy to make.
For the Powder Coating
  • 180ml Icing / Powdered sugar
  • 120ml Cornstarch
For the Mallows
  • 22.5ml Powdered gelatin
  • 60ml + 120ml cold water
  • 60ml + 60ml Corn syrup
  • Pinch of salt
  • 10ml Pure vanilla extract
  • 180ml Sugar
  1. To start, we need to make the powder coating which prevents the marshmallows from sticking together once they have set. To do this, sift the powdered sugar and cornflour together in a bowl, then put this aside.
  2. In a heat proof jug, combine the water and gelatin and whisk these together. Put this aside for 5 minutes for the gelatin to soften.
  3. In a small saucepan, combine half of the corn syrup with a quarter cup water, the sugar and salt and stir this briefly.
  4. Heat this over high heat stirring intermittently and keeping an eye on the temperature using your candy thermometer.
  5. In the meantime, heat the gelatin solution on high in your microwave for about 30 seconds until the gelatin is totally dissolved.
  6. Place this in your stand mixer bowl along with the remaining half of corn syrup.
  7. Start your mixer running on slow speed.
  8. When the the sugar solution in the saucepan reaches 115c or 240f remove the pan from the heat and drizzle the mixture slowly into the mixing bowl.
  9. Increase the mixer speed to medium and allow this to continue mixing for 5 minutes.
  10. Increase the speed again to medium high and continue mixing for a further 5 minutes.
  11. Pour in the pure vanilla extract and increase the speed to maximum for a final 90 seconds.
  12. Dust a baking sheet with the powdered sugar cornflour mixture and pour the marshmallow mixture into the pan.
  13. Use a spatula to spread the mallow out to your desired thickness. Don't worry if the mixture doesn't take up the whole pan, it won't spread any further than you want it to as it is quite thick.
  14. Powder the top and leave the mallow to set undisturbed for at least 6 hours.
  15. Once set, use a plastic spatula to loosen the sides. Use a roller cutter or pizza cutter to cut the marshmallow sheet in your desired sizes.
  16. Serarate the mallow squares, dredge the squares in the powdered sugar mixture and store in an airtight container until required.


Lemon Cream Crepes – Crepes Filled with Creamy Lemon Custard – Quick & Easy!!!

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Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy!!!
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 4
Crepes filled with the most amazing lemon cream custard are a real treat - top this off with whipped cream and you have heaven!!!
For the Lemon Cream Custard Filling
  • 1 Can (385ml) sweetened condensed milk
  • 125ml Lemon juice (fresh is best)
  • Zest of 1 lemon
  • 2 Egg yolks
  1. Lemon cream crepes are insanely good, and really easy to make. You will need a batch of crepes to make the masterpieces and you can get the crepe recipe by clicking HERE.
  2. To start, pour the sweetened condensed milk into your mixer bowl, along with the lemon zest and lemon juice.
  3. Start your mixer and add the egg yolks. Allow this mix for about a minute until creamy and thoroughly combined.
  4. Transfer the mixture to your double boiler and start heating this over medium heat. If you don't have a double boiler, place a smaller pot into a larger pot. Pour enough water into the large pot to cover the base of the pot without touching the smaller pot.
  5. Stir the mixture continuously as it heats up over about 10 minutes. The creamy mixture will gradually thicken to a smooth custard. Remove this from the heat and put it aside.
  6. Using your mixer or food processor, whip the cream until it is stiff and leaves trails, or holds peaks.
  7. To assemble the crepes, place a crepe on a serving platter and spoon some of the filling onto half of the crepe. Place another crepe on top of this with a slight offset.
  8. Spoon filling over half of this crepe then fold it over.
  9. Load the whipped cream into your piping bag and pipe the crepes with a decorative swirl. Dust with icing sugar and serve immediately.


Mother’s Day Special – Maple Glazed Bacon & Eggs on Cheese Pastry

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Mother's Day Special - Maple Glazed Bacon & Eggs on Cheese Pastry
Recipe type: Mother's Day Breakfast Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2
With Mother's Day just a week away, here is a easy and quick breakfast for the occasion. Maple glazed bacon threaded through a "serviette ring" of cheesy pastry, served with herbed scrambled egg on top of a pastry heart!!!
For the pastry
  • 600g All-purpose flour
  • 150g Mature cheddar cheese, grated
  • 150g Butter, very cold
  • 5ml Salt
  • 250ml Chilled water
  • 1 Egg yolk whisked together with 15ml water
For the Bacon
  • 6 Strips Oak or Hickory smoked streaky bacon
  • Maple syrup, thinned if necessary
For the Eggs
  • 4 Eggs, lightly beaten with a pinch of dried tarragon
  • (you can substitute the tarragon with any herb of your choice)
  1. Place the flour in a large mixing bowl. Add the salt and the grated mature cheddar cheese.
  2. Using a ball whisk stir this all together until well combined.
  3. Using the coarse side of your grater, grate the butter into the flour a quarter at a time. After each quarter, use your whisk to mix the butter into the flour.
  4. Pour in the cold water and mix this in with a wooden paddle. When all of the water has been absorbed, get in there with your hands and compress the dough together until all of the loose bits are incorporated into one mass.
  5. Turn the dough out and wrap it in cling wrap. Place the dough in the refrigerator for 30 minutes.
  6. Remove the dough from the refrigerator after 30 minutes. For 2 hearts or servings you will need to cut a quarter of the dough. (the remaining dough can be used to make pies or sausage rolls)
  7. On a floured surface, roll the quarter of dough out to a thickness of 3mm.
  8. Using the back of a teaspoon, mark out the hearts in the dough. The actual size is really only determined by the size of the serving platters. I am cutting mine to about 20cm in height.
  9. Using your dough cutter, cut the hearts out and transfer them to a lightly greased baking sheet.
  10. In addition, cut 2 strips of pastry 4cm by 15cm in size.
  11. Brush the hearts with the egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  12. Tear a 4cm wide strip of foil from your roll. Double it over and roll it into a cylinder resembling a serviette ring. Take another piece of foil, scrunch it up and press it lightly into the ring of foil.
  13. Take one of the pastry strips and wrap it around the ring. Press this at an angle onto one of the hearts. Brush this with egg wash as well. Repeat this with the second heart.
  14. Bake the pastries in a preheated oven at 200c or 400f for 12 to 15 minutes until golden.
  15. While the pastries bake, heat a pan over medium high heat. Add the bacon to the pan and fry it until golden and slightly crisp. Baste the bacon at every turn with the maple syrup.
  16. Remove the bacon and keep it warm.
  17. Add 30g of butter to the pan. Once it is melted and bubbling, pour in the lightly beaten herbed egg. Scramble the egg briefly, just past the sloppy stage.
  18. Remove the pan from the heat. To serve, place a heart on a serving platter and carefully remove the foil molding.
  19. Pull 3 strips of bacon through the ring. Press half of the scrambled egg into a small bowl. Place a spatula over the egg and invert it. Position the egg over the heart and slide the spatula free. Lift the bowl away carefully. Garnish the egg with a sprig of fresh herb and serve immediately.


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