One of the most time consuming creations. I think it looks beautiful and well worth the effort. I couldn't fit Jack in anywhere but I am proud of the overall result.
The Macarons represent the beanstalk, the M&Ms are the magic beans, the white frosting is to signify the clouds and the golden eggs are reflected by the choux buns. I am exhausted so I am going out for a run to recover ð.
I hope you'll like this interpretation.
Equipment:
2x20cm springform cake tins.
For the cake.
Use an electric mixer, beat
-250g butter, at room temperature,
-300g self raising flour,
-300g caster sugar,
-2tsp baking powder,
-5 eggs,
-3tbsp milk,
-1tsp vanilla bean paste,
-pinch of salt.
Beat to combine the ingredients.
Spoon into the prepared tins.
Oven 180s fan forced.
Bake 25-30 minutes, skewer should come out clean.
Leave to cool completely in the cooking tins.
For the cream filling.
Use an electric mixer, beat
-2x250g mascarpone cheese with
-600ml double cream,
-3tbsp icing sugar,
-1tsp vanilla bean paste.
Beat together until the cream just holds its shape. Refrigerate until needed.
To assemble.
Place the first layer of cake on a serving plate.
Spoon on cream filling.
Place the second cake layer on top.
Encase the cake tower with the cream.
You need to leave enough cream to sandwich the Macarons together.
Profiteroles.
Makes 20.
Equipment:
2 oven trays lined with baking paper.
A piping bag fitted with 1cm nozzle.
In a saucepan, put in,
-200ml water,
-80g butter.
-2tbsp caster sugar.
Bring to the boil, add
-120g plain flour,
-pinch of salt.
Beat vigorously until the mixture is smooth and comes away easily from the sides and bottom of the pan. Cook, stirring for 2 minutes. Take it off the heat.
Beat vigorously to get rid of the steam for about 5 minutes, add
-3 whisked eggs, a few tablespoons at a time.
Beat well to incorporate the egg.
You may not need all the eggs. The mixture is ready when it's at a dropping consistency, it should drop from the spatula in the shape of the letter V.
Spoon into the piping bag.
Oven 160c fan forced.
Pipe 20 buns, about 3cm apart.
Use a wet finger to pet down any peaks.
Bake 30 minutes.
Take the buns out of the oven, pierce with a toothpick to let the steam escape.
Bake 5 more minutes.
Let the buns cool completely in the oven.
When cooled.
Place on a large platter and drizzle liberally with the caramel sauce.
For the caramel sauce.
In a small saucepan, put in
-50g butter,
-50g caster sugar,
-2tbsp golden syrup.
Cook, stirring on low heat until the sugar has melted.
Macarons.
Equipment:
2 oven trays lined with baking paper.
A piping bag fitted with 1.5cm round piping tip.
Preparation.
Sift,
-ground almonds. You need to end up with 120g. Macarons are exceptionally unforgiving so you have to be very precise.
Sift
-icing sugar. You need to end up with 240g.
Put the 2 ingredients into a large bowl and stir well to combine. Leave aside.
Use an electric mixer, beat
-3 egg whites, they need to be at room temperature.
Beat until soft peaks form, gradually add
-55g caster sugar.
Continue to beat until the egg white is at stiff peaks.
Add food colouring (you'll need more than you think but it's purely optional)
Add icing sugar mixture.
Stir to combine.
This is where I normally go wrong. Don't over mix. It's done when you lift up your spatula and the mixture falls easily and is the shape of the letter V.
Pipe 30 Macarons, 3-4cm apart.
Bang the trays on the work surface a few times to get rid of peaks.
Leave to sit in a cool room for 30 minutes before baking.
Bake in 150c fan forced oven 15 minutes.
Leave to cool completely on the baking trays.
No comments:
Post a Comment