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00:00Just a treat, it's an adventure.
00:02When you serve this, there is not going to be any cake left at all.
00:07I've spent years trying to elevate the simple cocoa bean
00:10into extraordinary works of edible art.
00:14But you don't need a chef's hat or a fancy title
00:17to create chocolate magic at home.
00:19This is going to become your go-to biscuit, I guarantee it.
00:23So if you believe that every moment in life should be savoured
00:27like a piece of rich, velvety chocolate,
00:30then come along as we explore the sweet secrets
00:33to crafting unforgettable chocolate moments
00:36right in your own kitchen.
00:40Coming up today on The Chocolate Queen,
00:43an absolute crowd-pleaser, chocolate, fig and date pudding.
00:48Forget the ice cream machine, I've got you covered
00:51with a no-churn cookies and cream ice cream.
00:53I put a chocolatey twist on a French classic, Honey Madelins.
00:57And I've got some easy tips to rescue that split cream or ganache.
01:03I'm creating a fig, date and chocolate pudding.
01:06Now this is a type of dessert that will make you forget
01:09any dessert that came before it.
01:11It's really quite easy to make.
01:13I've already soaked and then blended the dates.
01:16You put some bicarb soda in with the dates at the start
01:19and that softens them.
01:21We're going to add some figs in there
01:22and just keep those together
01:24while we start the base of the pudding.
01:27For the base of the pudding,
01:28we've got some brown sugar which goes into the mixer.
01:30We're going to whisk this together
01:32with some olive oil.
01:37Some unsalted butter.
01:39Now this butter is at room temperature
01:41so it'll whisk up beautifully.
01:46Next, vanilla.
01:47This is an absolutely beautiful vanilla bean paste
01:50which is cold pressed
01:51and that's really obvious
01:53when you smell and taste it.
01:56So a generous teaspoon of vanilla goes in there.
02:01We're going to mix this
02:02until it's quite light in texture
02:04so that that air that we incorporate
02:06expands in the oven
02:08and makes our pudding really light.
02:09Eggs go in next.
02:20We're going to continue mixing.
02:22We're going to add in the fig and date mixture
02:24followed by all of the dry ingredients.
02:27We have to mix after we add each ingredient.
02:31We add the dry ingredients
02:33which is plain flour and baking powder,
02:35a pinch of sea salt
02:36and we're going to finish with a hero if you like,
02:39the chocolate.
02:39All the ingredients have been added.
02:47It may separate a little bit
02:48but when you're using a chemical aeration
02:50like baking powder,
02:52it doesn't matter if it splits a bit
02:53because it's still going to rise beautifully
02:55in the oven.
02:56Now I'm placing this all in one flan tin.
03:00Now this bakes at 160 degrees Celsius
03:03in a fan-forced oven
03:05for approximately 20 minutes.
03:07I always like to put a skewer
03:09into the centre and pull it out.
03:11If it comes out dry,
03:12the pudding is ready to take out of the oven.
03:14This is my all-in chocolate sauce.
03:19Nothing is easier
03:20and also nothing tastes better.
03:23So cream goes in.
03:24You may want to double the recipe right up.
03:27Chocolate goes in.
03:29It just all basically goes in at once.
03:31A little bit of olive oil
03:33which is going to help to make it shiny,
03:35emulsify it
03:36and give us a touch of olive oil flavour.
03:39Some unsalted butter.
03:41Brown sugar.
03:42The molasses in the brown sugar
03:43gives us those caramel flavours
03:45throughout the sauce
03:46which is typical of a date pudding.
03:49We have this beautiful vanilla extract.
03:52Be quite liberal with this actually.
03:58Bring that to a boil
03:59on a low to medium heat
04:01while you're stirring.
04:07The sauce has boiled.
04:09I want to keep that warm
04:10until I pull the pudding out of the oven.
04:12So I'm just going to press the warming function.
04:23The pudding is out of the oven.
04:25Now it's still quite hot.
04:27You can let it sit for a little bit
04:28but I do like the idea
04:30of serving it nice and warm.
04:32I'm going to take the flan tin off
04:34and base.
04:35I should mention as well
04:36that you can actually use this recipe
04:38to create individual puddings.
04:41Going to slide that onto our plate.
04:45Smells so good
04:46I can see the ooze of the chocolate
04:47through the little cracks.
04:50Next, with a skewer or a fork
04:51you're going to poke some holes in the top.
04:53That's so it could absorb
04:55more of that beautiful chocolate sauce.
04:58This will be quite liberal.
05:00We're not going to really see the top
05:01once we cover it with the sauce.
05:03Up to you whether you want to
05:05pull the whole thing on
05:06or set some aside
05:08to serve with individual portions.
05:10And that's going to soak in beautifully.
05:13Oh, look at that.
05:15This is why I love what I do.
05:17The aroma of this
05:19is absolutely divine.
05:21All that's good.
05:25Give it another
05:26few little holes in the top
05:28so it can absorb
05:29more of that beautiful
05:31chocolate sauce.
05:34That is immediately ready to serve
05:36and I just so happen
05:37to have a plate here ready.
05:40A big scoop.
05:41I'm going to finish that
05:49with some dollop cream.
05:52That should just ooze off the top
05:54because that's nice and hot.
05:57Now, it's not a traditional
05:59sticky date pudding
06:00but I would say
06:01it's better.
06:02I've included chocolate
06:04and I've included figs.
06:05This is so good.
06:06I guarantee you'll be back
06:08for more than one slice.
06:09I'll see you next time.
06:39This season we decided
06:51to incorporate a segment
06:52called Ask the Queen
06:54where you can actually
06:55ask me questions
06:56if you've got baking problems
06:58or issues
06:59with making cakes
07:00or desserts.
07:01Now, a common question
07:03that we had was
07:04what happens
07:05if I split ganache
07:06and also
07:07what happens
07:08if I over whip cream.
07:09Now, I'm going to answer
07:10both of those questions
07:11with this one recipe.
07:13The first one
07:14we're going to tackle
07:14is what do I do
07:16if I have split ganache.
07:17So, you would normally
07:18boil the cream
07:19which is important
07:20to pasteurize it.
07:22So, adding the cream in.
07:24Now, I've got
07:25a dark chocolate here.
07:27We're more likely
07:28to separate a ganache
07:29if we're using
07:30a chocolate
07:30that is really high in fat.
07:32If it's high in fat
07:33and we've got fat
07:34in the cream as well,
07:35we have too much fat
07:37in the recipe
07:37and it can't homogenize
07:40and smooth out
07:40and come together.
07:41So, it can go grainy
07:43which isn't nice to eat.
07:44So, it's all about
07:45balancing the amount
07:46of liquid
07:47to the amount of chocolate.
07:48Pour this into
07:53the dark chocolate.
07:54Now, I've on purpose
07:56put not enough liquid
07:57in here
07:57so that when I whisk this
07:59it should separate
08:00and then I'm going to
08:02show you how to fix it.
08:03Movement is really important
08:05when you're making ganache.
08:06That can also cause
08:07the ganache to separate
08:08if you haven't whisked it enough.
08:10So, never mix it with a spoon.
08:12Always with a whisk.
08:15So, this is a split ganache.
08:17You can see that
08:18it's quite grainy
08:19so to ensure that
08:20it does come back together
08:22all you need to do
08:23is add a little bit more liquid.
08:25Now, you can add cold cream
08:27which will bring it back together
08:28but if you're wanting the ganache
08:29to sit at room temperature
08:30it's best that you boil the cream
08:32and add a little bit more.
08:38So, by adding this additional liquid
08:40add it in straight away
08:42don't let the ganache
08:43sit for a long period
08:44before adding it.
08:46Whisk that in
08:46and this will bring the ganache
08:48back together.
08:51Have a look at the difference now.
08:52We've brought that ganache
08:54back together.
08:55It's supple and shiny.
08:57This is perfect to drizzle
08:59on your favourite dessert.
09:01You can put it on ice cream.
09:02You can let it set
09:03and pipe it as well.
09:05Now for the cream.
09:07The first tip I can give you
09:08to avoid splitting cream
09:09is always take your cream
09:11straight from the fridge.
09:12If it's been at room temperature
09:14for any period of time
09:15it will tend to be more likely
09:17to separate.
09:18So, add the cream in
09:19but we can also separate cream
09:21if we over whip it
09:23which sometimes does happen
09:24when you walk away.
09:25So, I'm going to over whip it slightly
09:27and then show you how to bring it back.
09:29You can see here
09:40with the texture of the cream
09:41it's starting to look
09:43a little bit grainy
09:44where we're wanting the cream
09:45to be nice and smooth
09:46and when it starts
09:47to have this look as well
09:49when you're eating the cream
09:50you'll have slightly larger
09:52particles of butter
09:53which we want to avoid.
09:55So, how do we actually
09:56bring that back?
09:57Now, I will admit
09:58if you've made butter
09:59I can't help you.
10:01Enjoy the butter
10:02and separate the water from it
10:03but to bring this back
10:05we add some chilled cream to it
10:07and just gently fold that through
10:09by hand.
10:10By blending this in
10:11you're bringing the cream back
10:14to a beautiful
10:14and smooth consistency.
10:17Have a look at the difference
10:18in texture there now.
10:20We've brought it
10:20completely back together
10:21just by adding some
10:23chilled cream to it.
10:24These are now ready to use
10:25and I happen to have
10:26a delicious slice
10:28of brownie there
10:28which I'm going to
10:30top with our
10:31fresh cream
10:32and ganache.
10:34Good dollop of cream
10:35in the centre there
10:36and I'm going to drizzle
10:38that with our ganache.
10:41These are recipes
10:42that you would regularly
10:43use in baking
10:44so I really love
10:45sharing with you
10:46some tips
10:47to help you fix
10:48any problems
10:49that you may have
10:50to enable you
10:51to create beautiful desserts
10:52like this decadent brownie.
10:56Make room
10:59in your freezer
10:59for this next recipe
11:01my cookies and cream
11:02no churn ice cream.
11:04Now no ice cream
11:05machine is required.
11:07It's silky smooth
11:08and beautiful to eat.
11:10First step I've done
11:11which I've started
11:11without you
11:12I've boiled the cream.
11:13I'm just going to add
11:14some vanilla bean paste
11:15to that.
11:17Oh look at that
11:18you can never have
11:18too much vanilla
11:19in my opinion.
11:20Some sea salt
11:20and the sea salt
11:22balances the sweetness
11:24perfectly.
11:26We're pouring that
11:28over some white chocolate.
11:31Whisk that until
11:32all the white chocolate
11:33is melted
11:34and now this might
11:36not make sense
11:36but we're going to
11:37add some chilled cream
11:38once all the chocolate
11:39is melted.
11:40The reason we do that
11:41is so that we don't
11:43need so long in the fridge
11:44for that to set.
11:45In saying that
11:46it still needs
11:46five hours in the fridge.
11:49Chocolate is melted
11:49second lot of cream
11:51goes in.
11:52Ooh.
11:55That's now ready
11:56to go into the fridge.
11:58Plastic wrap on the surface
11:59and we'll come back
12:00in five hours.
12:10Now for the fun part.
12:11Our chocolate base
12:12has set.
12:13Look how creamy
12:14and delicious that is.
12:16Place that into
12:17a larger bowl.
12:18It's very tempting
12:19to lick the spoon
12:20at this stage.
12:20I'll refrain.
12:21Place condensed milk
12:22on top.
12:23The condensed milk
12:24is really important
12:25combined with the
12:26white chocolate
12:27because sugar
12:27doesn't freeze.
12:29Now we simply
12:30whip that up
12:31like you would cream.
12:32We're looking
12:32for a medium
12:33consistency.
12:34and ready for our cookie
12:46inclusion.
12:46Now it's up to you
12:47what cookies
12:48you want to use.
12:49I've just roughly
12:50chopped some cookies.
12:51I'm going to place
12:51those in
12:52and gently
12:53fold them through.
12:55We want to maintain
12:56as much air
12:57as possible.
12:58Although it looks
12:58a little bit like
12:59ice cream now
13:00we need to actually
13:01freeze it
13:02to make it
13:03into ice cream.
13:04That's looking
13:05fantastic.
13:06Now for me
13:07I mix this up
13:08into two bowls
13:08so then I've got
13:09dessert for two
13:10separate nights.
13:12I'm going to split
13:12the mixture
13:13between the two
13:13bowls.
13:22So some more
13:23crushed up cookies
13:24which go onto
13:25the surface.
13:26These create
13:27a beautiful texture.
13:28The cookies won't
13:29go soft
13:30because we're
13:30freezing the ice cream
13:31so they stay
13:33nice and crunchy.
13:36How tempting
13:37does this cookie
13:38studded ice cream
13:39look?
13:40Now I think
13:40it needs some
13:41chunks of cookie
13:42before going
13:42into the freezer.
13:44It can stay
13:44in the freezer
13:45for probably
13:46about three
13:46or four hours
13:47prior to serving
13:48but can be made
13:49up to two weeks
13:50in advance.
13:56The ice cream
13:57is out of the
13:58freezer
13:58and I've
13:59gone for one
14:00of my favourite
14:00flavour combinations
14:01cookies and cream
14:02but the options
14:04are endless
14:04whether it's
14:05nuts, caramel,
14:06fruits you want
14:07to put in there
14:07it's really
14:08open up to you.
14:10You can create
14:10your own recipe.
14:11Now I know
14:12you're wondering
14:12and I will do
14:13you a favour
14:14I'll taste it
14:14for you just
14:15to make sure
14:15it's okay.
14:16Here we go.
14:18Decent scoop.
14:21Too big a scoop
14:22that's alright.
14:23I can confirm
14:27that's amazing.
14:28Thanks very much.
14:59Madeleines are a French classic and a great addition to any recipe book.
15:10Quite easy to make, but of course, I'm going to add some chocolate in there as well.
15:15I'm going to utilize the mold that we bake the madeleines in to place some chocolate
15:19in there and place some madeleine back on top.
15:22You will love these ones.
15:23Madeleines can be mixed by hand or you can use a mixer.
15:26So I'm going to start by adding some honey.
15:30It can't be a madeleine if it doesn't have honey in it.
15:33Add in some eggs.
15:35Now when you're making a cake, it's always great to have your eggs at room temperature.
15:39They'll aerate much better and incorporate much more easily into the other ingredients.
15:47Sprinkling of sugar.
15:49I'm going to whisk this up for about a minute.
15:51It's mainly just to combine it.
15:53We don't want to aerate it at all.
15:56I've pre-melted the butter because you don't want that to be too hot.
16:05So melt that first and set it aside.
16:07I have some plain flour which is going to go in next.
16:12Almond meal which is going to make them really moist to eat.
16:16The almond meal can be interchanged with any sort of nut meal.
16:19And baking powder.
16:21So when we're incorporating baking powder into a cake, we don't tend to have to aerate the mixture
16:27because the baking powder is going to do that for us.
16:31Mix this together.
16:33Always once we add the flour, it's important not to over mix.
16:36And then the butter goes in.
16:37Salt's gone in and I'm folding the butter through by hand.
16:51You can do this on a stand mixer and start with the whisk and change to a paddle.
16:55Or as I did, just use a hand blender.
16:58This mix can stay in the fridge for up to two days before you pipe it into the mould.
17:03So you can have the batter already made.
17:06In fact, a lot of patisseries in France insist on letting the madeleine dough sit for 24 hours
17:11before it's baked to ensure they get a bigger hump on the madeleine.
17:15We're ready to pipe directly into the madeleine tray.
17:18Now you can get silicon madeleine moulds and this is a traditional metal one.
17:22I do like the metal one to enable me to set the chocolate in it.
17:26You can just spoon it in but I'm going to use a piping bag.
17:39When you're using a piping bag, hold it between your thumb and pointer finger and twist the bag.
17:44It's always important that you've twisted it at the end there
17:48so the mixture's not going to come out the wrong side of the bag.
17:51And this area of the bag should always be tight so you have a lot of control over your piping.
17:58Cut the end of the piping bag.
18:01This is going to make one tray of madeleines.
18:04So we need the mix to be evenly spread throughout the tray.
18:08We fill them about three quarters of the way.
18:11I've lightly greased the mould.
18:17That's ready to go into the oven.
18:19Now we bake that at 160 degrees Celsius in a fan-forced oven for approximately seven minutes.
18:25You're looking for a light golden-brown colour when they're baked and they should kick up in the centre.
18:30I've tempered the gold chocolate by placing it in the saucepan on the induction cooktop and melting it 50% of the way.
18:43You can do the same technique in the microwave.
18:45Always use a plastic bowl when tempering so the chocolate doesn't overheat.
18:49And when you're tempering, it's really important to stir the chocolate vigorously.
18:54I'm using a gold chocolate, which is caramelised white chocolate.
18:58But you can use a white milk or dark chocolate.
19:00Really, any chocolate works.
19:02I'm going to make a piping bag for this one.
19:05I've got a sheet of baking paper just pulled off the roll, probably about 40 centimetres in length.
19:11Now we fold it on an angle so we have a right angle here.
19:16Then just press it down on that line to cut through.
19:22Take the piping bag and we create a cone.
19:31So we roll it around.
19:33Make sure you've got three points here.
19:36Close the tip.
19:39And then fold those three points inside.
19:43Now you can use a plastic bag or a Ziploc bag.
19:46But I think this is a good trick to have and these are really easy to use.
19:50I have a madeleine tin here that's clean.
19:53But we've also got our madeleines here that have come out of the oven.
19:57These have cooled down completely.
19:59And you can see we've got that beautiful shell pattern on there,
20:03which we're going to highlight now with the chocolate.
20:08When you're filling these paper bags,
20:11one important tip is never fill them more than three quarters of the way.
20:17When you're folding the bag,
20:18we fold it away from the seam.
20:20So fold it flat and then fold down the corners
20:24and fold the centre in.
20:27Pinch it quite well.
20:30And I'm going to cut a small amount off the end.
20:35As I mentioned,
20:36the madeleines do need to be cold at this stage.
20:39We're going to pipe chocolate into each shell.
20:41So a nice amount of chocolate.
20:45Pick the madeleine up
20:46and press it in.
20:49And that's going to coat the outside
20:51with the gold chocolate.
20:53We'll keep going until they're all done.
20:55Then they need to go into the fridge
20:56for approximately five to ten minutes.
20:58Now for the big reveal.
21:24Should we have a look?
21:26Pick it up.
21:27They look fantastic.
21:30So using the metal madeleine tin
21:32will give us a little bit of a sheen on the chocolate.
21:35Or if you use the silicon,
21:36it will give you a matte finish.
21:38The classic madeleine has the honey in it.
21:41And they will sit at room temperature
21:43for up to a week.
21:44As long as your room,
21:45now that we've added chocolate,
21:47is not too warm.
21:48So I'm going to display them
21:50so we can see that madeleine shape.
21:52One up, one down.
21:53And put them on a plate.
21:54Madeleine's originated in France
22:03in the mid-18th century.
22:06But I do think that they will appreciate
22:08my addition of a little touch of chocolate.
22:10Yeah.
22:11Let's go.
22:11Let's go.
22:12Let's go.
22:13Let's go.
22:14Let's go.
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