Sleeping Beauty.
I've decided to use Macarons in this fairy tale as well. I've had so many macaron fails but recently I have had decent results so I am willing to start practicing. The Macarons are used to represent the rose forest that grew around Sleeping Beauty's castle. The flaked almonds are the rose bush's thorns and the strawberries are the roses. Maleficent's black magic is reflected by the brownies. The golden caramel is meant to be Aurora's golden hair. I used éclairs for Sleeping Beauty's bed.
Éclairs.
Makes 28.
Equipment:
4 oven trays lined with baking paper.
A piping bag fitted with 1.5cm nozzle.
In a saucepan, put in,
-400ml water,
-160g butter.
-4tbsp caster sugar.
Bring to the boil, add
-240g 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
-6 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 28, 10cm long éclairs, 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.
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.
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.
Use a piping bag fitted with a star tip to fill the éclairs.
There should be enough to sandwich the Macarons together as well.
Chocolate Brownies.
Equipment:
20x20cm square tin.
In a large saucepan, put in,
-200g dark chocolate, broken into chunks, with
-150g chopped butter.
Cook stirring until both ingredients have melted.
Take off the heat, add
-250g caster sugar, stir to combine, add
-3 whisked eggs, stir well. Put in
-150g plain flour,
-1 tsp baking powder,
-1 tsp vanilla bean paste.
-pinch of salt. Stir well to combine.
Spoon into the prepared tin. Spread evenly.
Bake in 160c fan forced oven for 35 minutes. Skewer shouldn't come out clean.
Leave to firm up for at least 2 hours.
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.
Cut the brownies into 16 portions.
Drizzle over the caramel sauce.
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