DIRECTIONS:

1. Prepare chocolate biscuit: In a bowl on a double boiler, melt chocolate coverture drops with butter, stirring gently with a rubber spatula from time to time. Remove from heat when melted.
2. Add egg yolks and stir.
3. In a stand mixer or with an electric hand mixer, whisk egg white until foamy, add slowly sugar until you get stiff peaks.
4. In a bowl, mix almonds, rice flour and a pinch of salt.
5. Add ½ of the flour/almond mix to the chocolate batter and fold in gently.
6. Add ½ of the stiff egg white into the chocolate batter, then the rest of the flour/almond and finish with the remaining egg white – fold in everything carefully, make sure that the ingredients are well mixed.
7. Fill 12 donut silicon moulds with the batter, using a piping bag with round tip (10mm).
8. Place in preheated oven at 180° C, fan forced. Bake 12-14 minutes, until the cake fills the mould and a toothpick comes out clean.
9. Take out of the oven, remove the nests carefully from the rings and let cool out.
10. Melt chocolate coverture on a double boiler, glaze nests with molten chocolate and sprinkle with edible pearls or grated coconut. Place some small sugar eggs in the middle of the nest.

DIRECTIONS:

1. Preheat oven to 220°C / 200°C Fan
2. Combine dry ingredients in a large mixing bowl.
3. Rub butter into dry ingredients till it forms fine crumbs.
4. Slowly add cream to form dough.
5. Knead very lightly. Add blueberries into the dough. Do not over mix the dough.
6. Flour your worktop.
7. Roll the dough to 3cm thickness. Cut the dough into 2-3” rounds.
8. Re roll remaining dough *Do note these won’t be as fluffy.
9. Place them on baking paper lined trays. About 2” apart.
10. Brush tops with egg wash.
11. Bake for 12-15mins till the tops are golden brown.
12. * Keep at room temperature for up to 3 days.

DIRECTIONS:

          For the Chocolate Cupcakes

1. Preheat oven to 160ºC. Place cupcake holders in mini cupcake trays.
2. Place all dry ingredients in the mixing bowl and mix on very low to combine. Add buttermilk, oil and water and mix on medium until combined; add eggs and vanilla and mix on medium again until just combined.
3. Fill each cupcake holder 2/3 with batter and bake for 10-20 minutes until firm. Cool in pan for 5 minutes before removing onto a wire rack to cool completely before icing.
   

   For the Marshmallow Frosting

4. Pour water 1 inch deep into a small pot and place over medium heat to bring to a simmer. Place all ingredients except vanilla in a glass bowl and place over simmering water. Whisk by hand for about 6 minutes until sugar is dissolved and mixture is hot.

5. Pour hot mixture into Kenwood mixing bowl and whisk on medium for 1 minute. Increase to high and keep whisking until stiff, glossy peaks form – this should take about 5 minutes. Add the vanilla and whisk 1 more minute.

DIRECTIONS:

        For the Hazelnut Dacquoise

1. Prepare the workstation.

2. Scale the ingredients.

3. Stir ground hazelnut with the 150g of sugar, set aside

4. Whip the egg whites with 50g of sugar to soft peaks.

5. Fold the dry ingredients into the whipped egg whites.

6. Spread the dacquiose onto a tray lined with parchment paper and sprinkle the chopped hazelnuts on top

7. Bake at 160ºC till golden brown.

8. Cool down and set aside.

   For the Crispy Praline

9. Prepare the workstation.

10. Scale the ingredients.

11. Melt milk chocolate with butter and mix into the praline paste.

12. Fold the feuillentine into the mixture.

13. Spread the crispy praline on top of the dacquoise and set in the chiller.

     

     

    For the Jivara Chantily

14. Prepare the workstation.
15. Scale the ingredients.
16. Bring to boil cream and pour on top of the chocolate.
17. Mix well, blend with hand blender and strain into container, cover with clingfilm and keep one night in chiller.
    

    Assembling

18. With a small amount of Chantilly, stick on sheet of milk chocolate on top of the dacquoise.

19. With a round nozzle, pipe dome on top and cover with another sheet of milk chocolate.

20. Keep in chiller until ready to serve.

DIRECTIONS:

1. Pre heat the oven to 200°C.
2. In a large bowl, combine the flour, baking powder, baking soda and salt to incorporate.
3. Scatter the cold butter over the mixture and rubbed in until mixture turns crumbly.
4. Add chocolate chips.
5. Add the cream and mix with a fork to resemble a rough dough.DO NOT OVER MIX!
6. Roll the dough gently to about 2.5 cm in height.
7. Cut using a stainless steel cutter.
8. Brush the top of scones with beaten eggs and sprinkle with coarse sugar.
9. Bake the scones for approximately 15-20 mins till golden brown.
10. Serve Warm.

     

DIRECTIONS:

1. Preheat the oven to (200°C).
2. For the ramekins: Brush the ramekins with butter, and dust the insides with sugar.
3. Chill the ramekins in refrigerator to set.
4. For the egg yolk mixture, follow Steps 5 to 12
5. In a large bowl, beat the egg yolks and sugar together.
6. Sift the flour into the egg mixture and mix well.
7. Heat the milk and heavy cream in a small saucepan until almost boiling.
8. Add a one spoon hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
9. Then gradually whisk in the rest of the milk mixture.
10. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
11. When the egg yolk custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster).
12. Once the custard has cool down, sift matcha green tea powder into the custard.
13. For the egg white mixture, follow Steps 14 to 20
14. Whisk the egg whites in a clean bowl till bubbles start to form.
15. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
16. Whisk ⅓ of the meringue into the custard and mix until homogenous.
17. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
18. Divide the soufflé mix into the ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
19. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The soufflé should wobble gently in the middle when it’s ready.
20. Dust with powder sugar and place on a plate. Serve immediately.

DIRECTIONS: 

          For the basic Pâte Sucrée

1. Using an electric mixer, mix the butter and icing sugar until creamy – add the vanilla pulp, salt, almonds, mix again, than add the egg and mix well. Sift the flour into the butter/egg cream, and then mix just until the dough comes together.

2. Remove the dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.

   For the Tartlette Shell

3. To line the tartlet shells: roll out the pâte sucrée to 5 mm thick. Cut 10 cm circles from the dough and with a spatula put it over the moulds and line them.

4. Trim the excess dough by pressing the rolling pin on the border of the tartlet moulds, in order to cut it off. Refrigerate for some hours.

   For the Almond Filling

5. Preheat the oven at 200ºC.

6. Whisk the soft butter with sugar, almond powder, vanilla pulp and the bitter almond extract until very light and fluffy – add the eggs one per one, then the flour and the cream in a steady stream and continue to whisk until it doubled in volume.

7. Spread the almond filling on the bottom of the tartlet mould, add some frozen sour cherries and sprinkle the tartlets with some almond flakes.

8. Bake in the lowest part of the preheated oven for 25 to 30 minutes or until golden brown.

9. Take the tartlets out of their mould and let them cool out on a tray. Dust them with icing sugar.