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Short filmTranscript
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 on today's show,
00:42these maratotsi cream buns are a must-try delight.
00:46They are as good as they sound, whipped fudge shortbread,
00:50an adult twist on a children's classic
00:52with my orange and hazelnut chocolate crackles.
00:55And if light and fluffy is what you're after,
00:58don't miss my sponge cake masterclass.
01:02This recipe is the best way to enjoy a taste of Italy
01:06without arranging a passport.
01:08They're maratotsi buns filled with a chocolate cream.
01:11To start, we're going to combine some flour and water in a saucepan.
01:15So place the two ingredients in.
01:21Whisk this continuously.
01:23I've just got it on a low heat until it thickens.
01:26Once it thickens, we're going to transfer it to the mixer
01:29so we can cool it down.
01:31Next, we add in some salt.
01:47So adding that in, we have some honey,
01:50which is classic with this recipe to have a honey flavour.
01:54Honey is also adding some sugar,
01:56which is going to help to feed the yeast once we add it.
01:59We have some milk, which is slightly warmed.
02:03So don't warm it above 40 degrees Celsius
02:05or else it can kill the yeast.
02:07And we have some egg.
02:10I'm going to mix this on a slow speed just to combine it all.
02:16Yeast goes in next.
02:19We then add in some orange zest, some cinnamon.
02:22And then we have some beautiful flour that we're adding.
02:28It's Australian-owned.
02:29Now, I know that's a massive bag of flour,
02:32but I do do a lot of baking.
02:34Flour goes in.
02:36So we've got a cup and a half.
02:38And we also have some plain flour.
02:40In that goes.
02:43This is going to mix now for a couple of minutes on a low speed.
02:48After the couple of minutes,
02:50we increase the speed for approximately six minutes.
02:54Now we're adding in the softened butter.
02:56Just mix it until the butter is fully incorporated.
02:59We need to rest the dough at this stage
03:03for 15 minutes at room temperature.
03:07Roll the dough gently and place it in a grease bowl
03:10and cover it with plastic wrap.
03:12We're looking for the dough at this stage to double in size.
03:18The dough has most definitely doubled in size.
03:22Before we portion that up, we're creating an egg wash.
03:25So an egg.
03:27And some milk.
03:29Mix that in until all the egg is broken up.
03:34And we're going to set this to the side.
03:37Lightly oil your bench.
03:41And we're going to take the dough out and knock it back,
03:44which means we knock all the air out of it.
03:49So knock all of the gas that it's created out.
03:55The dough is quite soft, which is why we've oiled the bench.
03:58So it's not going to stick.
04:01We're going to create 12 individual portions from the dough.
04:06I'm going to just cut it in the center.
04:08So I'm at the halfway point.
04:11Cut each portion into six.
04:13So we have 12 buns.
04:15So with the buns now, cup your hand and tuck your fingers in so that we can make a ball.
04:27Grab the tray.
04:28I'm using a non-stick tray.
04:32If you're not using a non-stick tray, you will need to either line it or grease it.
04:36Give the bun enough space around it because it is going to continue to rise.
04:40We egg wash the surface.
04:44So just brush it on.
04:45Make sure it doesn't go too much onto the tray.
04:48Make sure they're all covered with plastic wrap.
04:51And this needs to sit for another 30 to 60 minutes until it doubles in size once again.
04:57Egg wash the surface.
04:59They then go into the oven at 180 degrees Celsius for approximately 18 to 20 minutes.
05:12The luscious milk chocolate cream to fill our buns.
05:16We're using a beautiful thickened cream here.
05:19This is an Australian-owned company.
05:21And all the milk is sourced locally.
05:24We put half into the saucepan.
05:26Bring it to a boil.
05:31Pour the cream over some milk chocolate.
05:34This recipe works really well with white chocolate as well.
05:38Whisk that together until all the chocolate is melted.
05:41So once the chocolate's melted, we add the second half of the cream and whisk that through.
05:47We need this to set for approximately six hours in the fridge before we can whip it up.
05:53So both the chocolate and the cream can firm up again.
05:57Put plastic on the surface.
05:59Always press the plastic wrap into the chocolate mixture.
06:04I'm going to set this one to the side because I have already made one.
06:10Here's the one I've made that has set for six hours in the fridge.
06:14It's important, even though it's set in the fridge, that you only just take it out of the fridge when you're ready to whip it.
06:19Placing that in a larger bowl so that I can whip it up.
06:23Look at the texture of that.
06:24That's beautiful just to eat with a spoon as it is.
06:27And this is great just to scoop on desserts without even whipping it.
06:31I'm using a hand blender.
06:33Just whip this up until we reach a piping consistency.
06:41We're looking for a medium peak with the cream.
06:43It will whip double the speed a normal cream will, so don't step away if you're using a stand mixer.
06:50So the cream is ready.
06:52Cut these with a serrated edge knife.
06:54And we cut on an angle and we go about three quarters of the way through.
07:05I have a milk chocolate ganache here made with milk chocolate and thickened cream.
07:10I'm going to place that in one piping bag.
07:14In the second piping bag, I'm going to place our whipped milk chocolate cream.
07:19Now to fill the buns, start with the ganache.
07:26Open the bun up and pipe a line just at the back here.
07:31Now this ganache does a couple of things.
07:34It keeps the bun open so it's easy to pipe the cream in.
07:37But it also tastes absolutely delicious.
07:40Now when you pipe the cream in, traditionally we go beyond the bun.
07:44And then we square it off with a palette knife, so I'll show you.
07:48So pipe, filling that up the whole way.
07:51And this is like colouring outside the lines.
07:53Don't worry if you go out, because we're now going to smooth that off.
07:57Got a bowl here so we have no wastage.
08:00And just spread that cream.
08:02And so we smooth it out.
08:05Placing these on the display plate just before serving,
08:08we're going to give them a dusting of icing sugar.
08:14Last one down on the plate.
08:26We're going to finish those with a dusting of icing sugar
08:29and do this just prior to serving.
08:32You can now have a touch of Italy in your own home.
08:35I'm here with a new segment called Ask the Queen,
08:51where I'm going to help you with all your questions about baking.
08:55And one common question that kept coming up was about sponges.
08:59Why are they dry?
09:00Why does my sponge sink in the middle?
09:03So I'm going to give you lots of tips that are going to help.
09:06First one I can give you is you must warm your eggs before you crack them.
09:10You just need to warm them to body temperature.
09:12The easiest way to do that is put the eggs in a water bath
09:15until they become warm and then crack them.
09:19So I'm going to crack all the eggs,
09:21whisk them together with the sugar on a stand mixer
09:23until we create what we call a figure eight.
09:28So when I drizzle the whisk in the top of the mixture,
09:31it has a figure eight that holds on top of the mixture.
09:34It'll also be very light and pale.
09:38I'm going to keep this whisking while I sieve the dry ingredients
09:41and then we're going to fold those dry ingredients through.
09:43The eggs and sugar have whipped up beautifully.
09:56You'll get so much more incorporation of air if those eggs are warm.
10:02I've sieved some cocoa powder and some plain or all-purpose flour.
10:06I'm going to add in some sea salt,
10:09so a pinch of sea salt to the dry ingredients.
10:11Sieving is essential because it lightens the dry ingredients
10:15when we're incorporating them into the sponge mixture.
10:18What's important to remember when you're making a sponge
10:20is the air that we've incorporated into the mixture here
10:24expands in the oven
10:26and that's what gives us that beautiful, gentle and soft texture.
10:30Now the folding process is important.
10:32If you're too rough with it, you will knock out too much air.
10:36You can see I've put my dry ingredients into some baking paper
10:39and I can gently shake that in over the surface.
10:43Don't be afraid to add it in portions.
10:45You don't need to add it all at once.
10:48I think one of the biggest tips I can give you with sponges is patience.
10:52We're very slow until everything is just right
10:56before we add any other ingredients.
10:58So that first lot of flour is gently mixed through.
11:07Sponges are very simple with very few ingredients,
11:10but it's all about the technique.
11:13Just mix it to those dry ingredients that are incorporated.
11:17Don't continue mixing
11:18because you'll reduce the amount of air in the sponge.
11:21I have the cake tin here ready.
11:24The oven is on at 165 degrees Celsius.
11:28Place the mix in.
11:29Everything we do is very gentle.
11:31As little movement as possible.
11:34The sponge mixture at this stage should look really light.
11:40This is now ready to go into the oven.
11:43It's important once you place it in the oven
11:45that you don't open the oven until you think it's cooked
11:47because that can cause the sponge to collapse.
11:56The sponge is out of the oven and it's cooled completely.
12:01I'm going to place the cake onto my serving plate.
12:05We've got a beautiful and light sponge.
12:08Now to cut the sponge, mark it where you want to cut it.
12:12So I'm basically just going to mark it the whole way around.
12:15That's why I put it on my serving plate straight away.
12:19So I've now marked the whole way around.
12:21Now I'm going to start going in a little bit further
12:24with the serrated edge knife.
12:26So going in a little bit further,
12:28just gently put your hand on the top
12:30and we continue to go into the centre.
12:33I've now cut the whole way through.
12:36Just...
12:37Oh, look at that texture.
12:38It's beautiful and light.
12:40I'm ready to now whip some cream to place on top.
12:44Make sure the cream is really cold before you whip it.
12:46If you're in a hot environment,
12:48I would recommend that you chill your bowl
12:50that you're whipping it in as well.
13:00The cream is whipped.
13:01It has to have enough body
13:03that it can support the weight of the top of the sponge.
13:07I'm going to place half the cream on top of the sponge.
13:11I've placed some vanilla and some sugar into the cream
13:14to make it a chantilly cream.
13:18Spread the cream out.
13:21Now this can be put together
13:23up to three days before you serve it,
13:25but I would recommend
13:27no more than 24 hours before serving.
13:31I'm going to fill this
13:32and top it with some raspberries.
13:35Make sure you can see them on the edge.
13:37We're going to place one third
13:39on this layer
13:40and the remaining raspberries
13:43are going to go on top.
13:45The top layer of sponge goes on top.
13:48Oh, that looks so delicious.
13:52We're going to finish
13:53with the remaining cream on top.
13:55I'm just scraping it
13:57so I ensure that I get all the cream,
13:59nothing left in the bowl.
14:02Spread that cream on top out.
14:04I know it looks like a lot,
14:06but once you eat this,
14:08it is the perfect ratio of cream to sponge.
14:12Then we're going to finish
14:14with raspberries on top
14:15and a touch of icing sugar.
14:17When you've got beautiful berries
14:26such as these,
14:27I really like to load it up.
14:29Finish just before serving
14:30with a touch of icing sugar.
14:32Just a little bit.
14:34Not only will you be able
14:35to create these beautiful
14:37and moist chocolate sponges,
14:39you now have a recipe
14:40to layer it up
14:41with that delicious cream
14:42and these gorgeous raspberries.
14:44all this cake
14:49is very delicious.
14:49The third song is
14:51the biggestusting cake
14:51is that we're not going to be able
14:53tocoat them.
14:53We're looking for you
14:54to go to an apple
14:56and the other side
14:57and the other side
14:58is the first one
14:58and the other side
14:58is the first one
14:59to do영.
14:59We're going to do that
15:00and we're going to be able
15:01to measure it.
15:02We're going to be able
15:02to measure it
15:03on top of them.
15:04It's not only one
15:05to do that
15:06for the first one
15:07and the other side
15:08of the one
15:09or the other side
15:10is the first one
15:10to have this
15:12will hear it
15:12Today I'm creating a crowd favourite, the chocolate crackle but with a glow up.
15:23So I've tempered some chocolate in here by melting it halfway and then giving it a good
15:27stir.
15:28I'm going to add some coconut oil to that.
15:31Mix that together until all the coconut is completely melted.
15:35I'm going to transfer that to a bowl and continue mixing it.
15:40There's enough heat there to melt the coconut.
15:42You don't want this to be too hot, otherwise it won't set.
15:51I have some chocolate hazelnut paste I'm adding in and this is going to make them softer when
15:56you bite into it so it's not too crunchy.
16:00Now what's important with the chocolate crackle is we're adding ingredients that have little
16:04to no water.
16:05If we add water to chocolate it tends to seize up, all the ingredients that we're adding
16:11will actually go soft and soggy like the rice bubbles.
16:14So it's important if you do change up this recipe that you keep it with the same ingredients
16:19so it stays crackly.
16:22Rice bubbles go in.
16:23It never looks like you're going to have enough chocolate to coat the rice bubbles, trust me
16:28if you will.
16:29A little bit of candied orange or dried orange peel, a touch of vanilla because it does have
16:36a little bit of water in it.
16:38Mix that through.
16:43We're ready to crush the hazelnuts.
16:45I'm going to do that in a Ziploc bag to place the hazelnuts in.
16:50The hazelnuts are roasted.
16:51Now when you're roasting nuts, never roast them above 160 degrees Celsius.
16:56Once they're roasted and completely cooled down, you go over it with a rolling pin which
17:01is quite satisfying actually.
17:04Then part of these hazelnuts are going to go into the mix and then part are going to go
17:08on top for decoration.
17:13Place them into a bowl.
17:19Sprinkle that into our mix, leaving enough for decoration on top.
17:26Mix that in thoroughly.
17:30I've lined a tray and placed some egg rings on it.
17:34This is how I'm molding the chocolate crackles, no more patty pans, we're adults now.
17:39This mixture will make five.
17:41It's quite easy to double or triple the mixture if you want to.
17:44So first just divide the mixture evenly before you start pressing it out.
17:50You know what happens if you get one bigger than the other.
17:57Now that they're all in, smooth them down a little bit.
18:00It's quite nice if they're still a little bit rustic.
18:04Now here's the hero.
18:05Put a little bit of that smoked sea salt on top, which gives a beautiful pop of flavour and
18:11the salt just dissolves on the palate when you eat it.
18:14Wait till you try it.
18:16These now go into the fridge to set approximately 20 to 25 minutes.
18:21Once they're set, we're going to decorate them.
18:27These have set.
18:28I'm going to plate them straight away, taking the egg rings off and placing them on a plate.
18:37You can stop there, but there's more to come, which I think you'll enjoy.
18:42Now I've made a ganache by boiling some cream, pouring it over the chocolate, letting it set
18:46at room temperature, then putting it in a piping bag.
18:50I'm going to pipe little dots of it on, just in different positions.
18:57You can pipe the ganache on and serve them straight away.
19:00If you put the ganache on too far in advance, it will dry out a little bit, so keep it separate
19:05in a bowl until you're ready to serve them.
19:09To finish, we're going to do a sprinkling of the remainder of those roasted hazelnuts.
19:15You can now add chocolate crackles to the adult party food menu with a combination of orange
19:22and that delicious smoked sea salt, which I must admit, we could go another sprinkle.
19:28My chocolate crackles, I guarantee you will not go back to the original.
19:58Now I must mention that these whipped fudge shortbreads come with a disclaimer, you cannot stop
20:14at one.
20:15We're going to start by placing some unsalted butter into the mixing bowl and I have the
20:20butter chilled in this recipe.
20:23I'm going to press the sugar in.
20:24I'm using a caster sugar, makes it easier to mix in the initial stages.
20:29Now the hero of this recipe is the vanilla.
20:32I'm using a vanilla bean paste and this is a cold pressed vanilla, which gives you the most
20:38beautiful aroma and flavour.
20:40So we're going to add that in.
20:41I am quite generous when I'm adding vanilla.
20:43Oh, good doll.
20:44We're going to have a pinch of sea salt.
20:45It's going to go in.
20:46We're going to mix this until we have no lumps of butter and it's slightly aerated.
20:51First, the plain flour goes in, followed by the baker's flour.
21:01Only mix the dough until it just comes together so we don't overwork it.
21:07The dough has come together beautifully.
21:13It needs to chill in the fridge for an hour before we can roll it out.
21:17Now I have pre-made one so we can go directly onto the rolling and I'm going to set this
21:22aside for some more biscuits.
21:25Here's the dough that I've already prepared.
21:28We're going to lightly dust the bench surface.
21:34Gently start rolling it out, so go quite softly.
21:37The pastry will soften as it thins out.
21:41I'm going to roll this out to five millimetres in thickness and I'm going to show you a little
21:45trick which creates a pattern on the surface of the pastry.
21:49Now you can cut this at any point so that it fits in your fridge.
21:54I'm just going to cut any pastry that hangs over the edge and what I have here which I
22:00collected from the hardware store is a mat that has this pattern on it.
22:04I promise I've cleaned it well and I haven't used it for anything other than shortbread.
22:09And I'm going to place this mat on top.
22:12There we go.
22:13And I'm going to roll the mat into the pastry.
22:17We're wanting that pattern indented into the top of the shortbread.
22:21Let me have a little sneak peek and see if we've achieved that.
22:25We have.
22:26It looks fantastic.
22:27Ta-da.
22:28Look at that reveal.
22:29Things like this make me really excited.
22:32We're going to chill this now and can you pick what shape biscuits we're making?
22:37Possibly square.
22:40This is chilled for ten minutes.
22:42Next step is cutting the biscuits out.
22:45So I'm going to go in the middle of each line and cut individual squares.
22:51If the pastry becomes too soft at any stage just simply place it back into the fridge or if it's
22:56really hot even the freezer.
22:59Any little off cuts that we have we can chill again or you can mix them with some fresh pastry.
23:04These are going to bake at 150 degrees celsius in a fan forced oven for 10 to 15 minutes.
23:11We're looking for a beautiful just light golden brown colour.
23:19While the biscuits are baking I'm creating the fudge filling.
23:23I've added some evaporated milk and sugar and bring it up to a boil and that ensures that all
23:28the sugar is dissolved.
23:30I'm going to place that into a bowl.
23:32Now I'm doing this with a hand mixer but you can do it with a stand mixer as well.
23:36I'm adding in some dark chocolate which is going to melt in beautifully.
23:41And some more of that beautiful vanilla paste.
23:44You can dose it like I say in the recipe but I always like to add a little bit more.
23:49Now you do have to mix this for maybe 15 to 20 minutes or until it thickens.
23:54You need to catch it at the right time when it reaches a piping consistency.
23:58And keep in mind that your biscuits need to be cool before you pipe it in.
24:11The biscuits have cooled completely and now's the time for sandwiching them together.
24:15I'm going to put them straight onto the board ready for serving.
24:19So we turn every second one over and pipe a generous amount of that beautiful fudge filling in there.
24:28And we get another biscuit.
24:31I like to twist it until the fudge comes towards the edge.
24:34That looks fantastic.
24:35The shortbread alone in this recipe is absolutely beautiful.
24:50Melt in the mouth, buttery.
24:52But when you add that next element of fudge it really does take it to the next level.
24:58These are fantastic whether it be afternoon tea, after dinner or really any time.
25:02These are fantastic made by the
25:04The first time I have done with the barbecue.
25:06The recipe is fantastic.
25:07The recipe is having a little bit of a�리athing.
25:08The recipe is good to launder.
25:10We're together and we're going to pick up a dossier.
25:12The recipe is good to cite out what's coming through.
25:14The recipe is great for serving as a calorie to enjoy it.
25:16The recipe is only a common Prairie.
25:18It is a massive pasta.
25:19It is easy to produce.
25:21The recipe is always good to be the the best possible chicken-so-so-so-so-so-so-so-so-so-so-so-so-so-so-so-so.
25:24Semi-so-so-so-so-so-so-so-so-so-so-so-so-so-so-so-so.
25:28You
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