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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 on today's show,
00:42you'll never be able to stop at just one with these nutty caramel wheels.
00:46I'm taking an old classic to the next level
00:49with these baked apples wrapped in pastry.
00:52I'll share my secrets to the perfect chocolate choux buns
00:55and I'll give you some great tips on how to temper chocolate
00:59to get the perfect consistency.
01:00This recipe contains all of my favourite things,
01:05a beautiful crunchy shortbread, a nutty caramel
01:08and of course topped with a chocolate ganache.
01:11We're going to start with the Breton shortbread.
01:14It's got quite a lot of butter in it,
01:16which I'm going to add into the mixer now.
01:17I'm mixing this with a paddle attachment.
01:20My butter is chilled.
01:22You can use softened butter.
01:24It just means it needs a little bit more time
01:26in the fridge to set up before we roll it.
01:29I have some caster sugar
01:30and for a little bit of a caramel flavour,
01:33I've got a touch of brown sugar in there as well,
01:35so I'm adding that in.
01:37I'm going to give these ingredients a really good mix
01:40until there's no lumps of butter
01:41and then the egg yolks go in.
01:44We're going to mix that through
01:45before we add the dry ingredients.
01:51The egg is all incorporated.
01:53We're going to add in the plain flour.
01:55Put all of that in.
01:57It's quite a decent amount of baking powder,
02:00which is going to make that pastry beautiful and light.
02:03Now I'm using some Malden sea salt,
02:05which I'm going to place in.
02:07I do salt a lot of my desserts.
02:09It balances the sweetness of the desserts
02:11and it gives a beautiful all-round flavour,
02:15so salt is really important.
02:17I'm going to mix this in.
02:18Once the dough comes together,
02:19we're going to press it into a flat disc
02:22and wrap it in plastic wrap.
02:24You can probably roll it out in about half an hour
02:26after it's rested in the fridge.
02:28I've rolled the pastry out on a lightly floured bench.
02:48What I love about the Breton shortbread
02:50is it does rise up quite a bit.
02:53They'll rise up, drop a little bit in the centre
02:55and it leaves you a higher edge around the outside.
02:58Any of this leftover dough we can freeze
03:01and we can re-roll again.
03:03We're going to bake these at 170 degrees Celsius
03:06for approximately 10 minutes
03:08or until we have a light golden brown colour.
03:12While the shortbreads are baking,
03:13I'm going to create the chocolate topping.
03:15This is quite easy to make,
03:16but it's a lot of chocolate,
03:17so I'm going to partially melt the chocolate first.
03:20Once that's half melted,
03:22place it back into the bowl.
03:23Then we're going to boil the cream and glucose together.
03:34Now that that's come to a boil,
03:36we're going to pour it over the chocolate.
03:41Give it a really good whisk.
03:43The chocolate topping is made
03:55and I've set it aside just so it thickens a little bit.
03:58Now for our beautiful nutty caramel topping,
04:02place butter into a saucepan.
04:05I'm using unsalted butter
04:06and place a touch of vanilla bean paste.
04:10Place that in.
04:11And then we've got some brown sugar.
04:14Add all of these ingredients in
04:16just until the butter has melted.
04:22The butter is melted.
04:24Condensed milk goes in.
04:26And then we're going to boil it while stirring
04:28for about four to five minutes.
04:30So that's been going for four to five minutes.
04:37Add in the salted peanuts.
04:39You have to be very careful with this mixture
04:41because it does tend to catch on the bottom of the pot.
04:44So don't have the heat too high.
04:46That is looking fabulous.
04:49Now immediately after you add the peanuts,
04:52we're going to add a small amount on the top of each tart.
04:55It will spread a little bit so don't overfill them.
04:59This thing goes back into the oven for about eight minutes
05:03at 160 degrees Celsius
05:05and this mixture will spread and lightly caramelise.
05:09Out of the oven and cool completely
05:19before we dip them into the ganache.
05:22You can see we've got the beautiful golden colour
05:24on top of the peanuts.
05:26So turn these over
05:27and we're going to dip them in the ganache.
05:29So tap it on the surface,
05:32shake off any excess
05:33and we turn them over.
05:37That looks absolutely fabulous.
05:39We're going to top this with some sea salt flakes.
05:43This is a perfect application for the sea salt flakes.
05:46So just place it on top.
05:48They won't dissolve so they'll stay in whole flakes.
05:51So when we actually bite into it,
05:53you do get that pop of salt, which is delicious.
05:55Let's get a few more of these onto the plate.
06:06These are ready to eat now,
06:08but they can sit for 24 hours in an airtight container.
06:12The ganache won't stay shiny.
06:13It's going to go to a beautiful matte finish.
06:16We've got that crispy, buttery Breton shortbread,
06:19which is aerated,
06:21topped with the caramelised peanuts
06:22and finished with the dark chocolate ganache.
06:25And of course, we can't forget the hero,
06:27that sprinkle of sea salt.
06:38We have a new segment on the chocolate queen
06:41called Ask the Queen.
06:43It's an opportunity for you to ask me questions
06:45and then I'll answer those questions,
06:47usually with a recipe.
06:49Now with this one, I've been asked,
06:51why does chocolate thicken when I melt it?
06:53So I'm going to help you with that question
06:55while we temper some chocolate.
06:57Pull the chocolate into a saucepan.
07:00This is a great way of tempering.
07:03We're going to place that on the induction cooktop.
07:06You can't do this on gas.
07:07On setting number four,
07:09we're going to stir it continuously.
07:12Not all chocolates are made for baking and melting.
07:15You'll find some chocolates you can buy in the supermarket
07:18and manufactured for eating,
07:20which means they have very little fat content.
07:23So when you melt those chocolates,
07:24they will be quite thick.
07:26The other general reason chocolate is thick
07:28when you melt it is because it's absorbed moisture.
07:31So sealing your packet is a great one.
07:34Now I'm tempering the chocolate on an induction cooktop.
07:38If you don't have induction,
07:40you can use the microwave.
07:41Always use a plastic bowl, not glass,
07:44because glass gets too hot
07:46and will untemper your chocolate.
07:47I would try to avoid a double boiler if you can.
07:51Now this is 50% liquid, 50% solid.
07:55We now transfer that to a plastic bowl.
08:00Give it a really good stir
08:02until all the chocolate is melted.
08:04And as simple as that,
08:06your chocolate will be tempered.
08:07This works with milk and white chocolate as well.
08:11Now you can do a little test on your chocolate
08:14to know if it is tempered or not.
08:16A little piece of baking paper.
08:19Dip it in the chocolate
08:21and let that sit at room temperature.
08:24It takes five minutes for dark chocolate to set,
08:27seven minutes for milk
08:28and ten minutes for white.
08:30This is tempered.
08:31I'm quietly confident.
08:33I'm going to spread this onto a sheet of baking paper
08:36and I'm going to show you
08:37how to make some chocolate shards.
08:41So putting a little bit on,
08:43we're going to go right to the edge,
08:45over the edge in fact.
08:49So we can utilise the full sheet.
08:51Using an angled palette knife,
08:54we just spread the chocolate.
08:56The thinner the chocolate,
08:58the more of a snap you'll have
08:59when you actually eat it.
09:01Once you've spread it out,
09:03pick the paper up
09:04and move it from its spot.
09:07Then this is a great tip.
09:09So hold opposite corners
09:11and then give the sheet a shake,
09:14which will level the chocolate out a little bit.
09:18We let that sit.
09:19As soon as it's set to touch,
09:21we're going to sandwich it between two trays.
09:23It can go into the fridge
09:25for about five to ten minutes,
09:27but not any longer.
09:28We put it between two trays
09:30to ensure that it doesn't curve
09:32as the chocolate contracts.
09:37The chocolate has chilled.
09:41Line between the trays.
09:43Peel the paper off.
09:44Then we break this chocolate up
09:50and create some individual shards
09:52to place on our cupcakes.
09:55Oh, that looks beautiful.
09:57These are just a vanilla cupcake.
10:00Now these are fantastic,
10:01whether they go on the side of cakes,
10:03on top of a dessert,
10:04any leftover chocolate you have,
10:06it's important that you keep that well sealed
10:08so you can melt it and use it again.
10:11These chocolate shards add creativity
10:13to any dish.
10:15They have a beautiful flavour
10:16and, of course,
10:17a great snap when you bite into it.
10:19To ensure that your chocolate
10:21isn't thick when you melt it,
10:22it's important to keep your chocolate
10:24really well sealed.
10:26If you're in a high humidity area,
10:28keep it covered at all times.
10:30Once you get going
10:31and working with chocolate,
10:32it's amazing what you can create.
10:34Let your creativity run free
10:36from simple shards like this
10:38to elaborate decorations.
10:40I look forward to seeing what you create.
10:43a doctor,
10:46that's enough to keep eating
10:47well done now.
10:49It's fantastic.
10:52This recipe feels like a cosy throwback from simpler times.
11:19A hug from your grandma if you like.
11:21I'm doing an apple baked, surrounded in puff pastry and stuffed with spices and dried fruits.
11:28It's really quite simple to make.
11:30I'm using an Envy Apple, which is Australian grown and handpicked.
11:34It's sweet and juicy, but it's also brilliant to bake with.
11:38We're going to peel the apples first.
11:40The flesh is beautiful and white.
11:43And with this recipe, it is important to have an apple that will hold its shape once it's baked.
11:48This is a great recipe to make on a cold winter's night.
11:52And I tell you what, it's absolutely going to warm you up from the inside.
11:56So now that I've peeled it, we core it.
11:58Okay, we've got a nice big opening there, so we can fill it with lots of those dried fruits and spices.
12:06I've already prepared some of the other apples, so I'm going to just place them here and get our filling ready.
12:12Now for our fruit stuffing, I've got some chopped prunes here, chopped sultanas.
12:20And you can interchange these with any sort of fruit.
12:22A little bit of orange zest, give us the citrus flavour.
12:27Touch of cinnamon.
12:28And of course, it wouldn't be one of my recipes without some chocolate.
12:32I've chopped up some milk chocolate here, which I'm adding in.
12:36Mix those ingredients together.
12:38And we're going to finish that with a pinch of salt.
12:42We're going to stuff each of the apples and then we're going to prepare the pastry.
12:46Now I'm using a store-bought butter puff pastry.
13:05So I've rolled it out so it's a little bit thinner.
13:07You don't want it to be too thick.
13:09And I'm going to divide it into six squares.
13:16Take each apple, place it in, and then we fold the pastry up.
13:26Just fold it in.
13:28Place it on the tray.
13:29I'm using a non-stick tray.
13:30If you don't have a non-stick tray, you will have to line it.
13:35Just give it a good cup and squeeze.
13:37That puff pastry is still going to puff up and rise beautifully.
13:46I'm breaking up the egg.
13:55And to help break it up, we add a little bit of salt.
14:02Now I'm going to take the apples back off the tray.
14:04I've got some demerara sugar.
14:06This is going to give us a beautiful crunch on the outside of the apple.
14:09So coating the sides of the apple and the top is going to give us a golden colour to our pastry.
14:17And then we coat the outside with the sugar, which will stick to that egg wash.
14:23This style of dessert, the more rustic it is, I think the better it looks.
14:28Place them on the tray.
14:29And before we bake, we put a little knob of butter, which will soak through the apple and give the most beautiful flavour and texture to the apple.
14:37I'm going to finish the rest of these apples.
14:39They then go in to bake at 180 degrees Celsius for approximately 35 minutes or until they're nice and golden brown.
14:47It is best to cook these and serve them not long after because the apples can shrink in the pastry.
14:53These are straight out of the oven.
14:55I do like to serve these while they're still hot.
14:59We've got that beautiful crispy pastry that's coated in sugar.
15:03All we need to finish it now is a dollop of cream.
15:07Good, decent scoop of it.
15:09Oh, that looks great.
15:11That combination of apple pastry and dried fruits and, of course, a touch of chocolate makes it a delicious and winning dessert every time.
15:20Try to get it in your life.
15:21Do you think it will give you, actually?
15:36Okay.
15:37I get it, shoe pastry can be a little intimidating, but I'm here to share with you all my tips
16:03and tricks to make the most beautiful choux buns filled with a chocolate cream and caramelised
16:09pecans. We start with what we call sable, which is really a shortbread. We've got unsalted butter,
16:15which goes into the mixer, a pinch of sea salt. Add the sugar next. If your butter is at room
16:23temperature, all the ingredients can go in at once. You can add your flour straight in. It's important
16:28to use a really good quality flour. I'm using an Australian flour made from Australian wheat.
16:34I'm going to mix this just until it comes together as a dough.
16:44The sable has come together. It will be quite sandy, which is exactly what sable means
16:49if you translate it from French to English. Place the dough onto the baking paper here.
16:55Place the second sheet on top. Unroll the sable to three millimetres in thickness. It then goes
17:03into the freezer and stays in the freezer until the choux pastry are ready to bake. It's really
17:08important that it's completely frozen before we cut it.
17:19Choux pastry, one of my loves, but there's a few tips that I can give you which are going
17:24to go a long way to creating the perfect choux pastry. Place water into a saucepan. Always make
17:30sure the recipe has milk because milk gives us a golden colour. We have some butter. I use unsalted
17:37butter. Then I add what salt I need. So a good pinch of sea salt goes in. A little bit of sugar. There's
17:45not much. Sugar adds to the flavour and also adds to the browning of the choux pastry. Choux pastry is
17:51pretty much neutral in flavour. So it can be sweet or savoury. You know mine are always going to be
17:55sweet. And turn that on and bring these ingredients to a boil. So just until all the butter is melted,
18:02then you're going to turn it on.
18:06Now I'm using a plain flour. You can use a baker's flour. What differs between plain flour and baking
18:13flour is the amount of protein in the flour. Plain flour has slightly less than baker's flour. Now that
18:19protein turns into gluten once we mix it with other ingredients. So adding the flour in, mix it without
18:26the heat. This step is essential to ensure that our choux buns rise and don't collapse. It's developing
18:33the gluten. So once you've mixed all the flour in, turn the heat back on and over the heat. We're going
18:40to really vigorously mix it until the dough comes away from the sides a little bit. That way we know
18:46that we've started to develop the gluten. You can see the dough there has a slight sheen to it.
18:54That means the gluten has tightened a little bit and pushed the butter to the outside. This now goes
19:00into the mixer just with a beater attachment. Some recipes do say that you need to cool the choux pastry
19:06down before you use it. You don't in fact. But you do need to add the eggs very slowly.
19:11Break the eggs up so you can control how much you're adding. Now the tricky thing with choux pastry
19:17is you never know how many eggs the recipe is going to take. So you may need a little bit more eggs
19:22or you may not use all the ones that we've weighed out. I'm going to show you how to test when it's ready.
19:28So start the mixer on slow. Just a little bit of egg at a time to start. Once it starts incorporating egg,
19:35you can add a little bit faster. Make sure each application of egg is fully incorporated before
19:40you add any more.
19:48So how we know when it's ready or not is to get a scoop of the mixture. Hold the spoon on its side.
19:55Now if that mixture slowly glides off the spoon, the choux pastry is ready. If it holds on the spoon
20:01and doesn't move, it means we need a little bit more egg. So that's not really moving. I'm going
20:07to add a little bit more egg and I will show you when it's ready to pipe.
20:16We have the choux pastry now for our second test. All the egg is in and you can see that that is
20:22slowly, very slowly moving off the spoon. Now it's going to be a very slow glide so just hold it still
20:28for a minute and watch if it moves on the spoon. If it moves, you're ready to pipe.
20:39Now I'm working with a star nozzle. You can also use a plain nozzle. It's about one centimetre.
20:44I've twisted the bag so I've got a bit more control over it. I'm only going to pipe six
20:49shoe buns but the recipe makes 12. Keep in mind that these will double in size.
20:54I have the sablé here directly out of the freezer. Now I'm cutting it five centimetres in diameter
21:09and it is a little bit hard when you first start and it's still frozen but if it becomes too soft,
21:15it's hard to handle and put on top of the choux pastry. Using this frozen means we can put it
21:21directly on top of the choux pastry and as the choux pastry rises, it'll totally cup the choux pastry.
21:29This is one way of ensuring that we get perfectly round choux pastry. Quite often if we cook choux buns,
21:36they'll crack and break open quite a bit. By putting the sablé on top, it keeps a really symmetrical shape.
21:42If you're lucky enough to have steam in your oven, you can put the steam function on a little bit,
21:48only about 10%. The choux pastry steams a wonderful atmosphere to bake in because it allows the choux
21:55pastry to rise without cracking too much. Now I'm going to bake these in the oven. To start with,
22:00we've got the oven at 150 degrees Celsius. They're going to bake for 20 minutes. We then drop the
22:07temperature to 130 degrees to bake them for a further 20 minutes.
22:11Shoe buns are out of the oven and as you can see, they have doubled in size. The sablé just cups the
22:22choux pastry but enables us to have that beautiful symmetrical shape. Now I'm going to create a sugar
22:28syrup by adding water, some sugar, bring these two to a boil, then going to put the pecan nuts in. This
22:37works really well with any sort of nut. When they're going to place them on a tray, they bake at 150
22:43degrees Celsius for approximately 15 minutes and then we're going to cool them completely.
22:55The choux buns are cool and now ready to fill. I've got some chocolate cream here that I've made.
23:01With a choux bun, we cut it with a serrated edge knife, twisting it a little bit but very gently so
23:07you don't take too much of the sablé off. You'll have a little bit of the dough inside. Just remove
23:13that dough so we can get some more filling in. Once you've got the dough out, we're going to place some
23:18of the cooled pecans in the base. Put a nice layer in there that gives us a delicious crunch in the
23:23bottom of the choux bun. I'm using a star nozzle to pipe the cream on top. Now we're going to go
23:31around in a circle, keep going a little bit on top. You can also just spoon it in and it'll taste
23:39equally as delicious. Place the top on so we can see the cream in between and then we do another dose
23:46of cream on top. This is a rosette that I'm doing on top and then we place some of these pecan nuts
23:53onto finish so we can see what treats are inside. We finish with a dusting of icing sugar
24:03and that's ready to go onto our serving plate. Now if you want to challenge yourself, this is a great
24:09recipe for you. It has a lot of texture, a lot of elements but it is so worth it. The texture when
24:15you bite into it and the flavour, wow, it'll blow you away and it'll absolutely blow your guests away.
24:21I'm going to continue to finish these and place them on the plate. I'm sure they won't last long.
24:45I'm going to continue to finish these and work on the plate. Then you place them on the plate.
24:48You're not going to deny them on top. That's a lot of your thing.
24:50I'm going to take you from a plate. Then you place them on top, of your bidding.
24:51You're not going to finish these and places like that.
24:53And you're going to invest these and then you'll miss them over and over again.
24:54To have a lot of money. Then you can pay you to make money.
24:56You're not going to keep them from up and up and down.
24:58So you'll be able to pay you for a lot of money.
25:00I've got to stay out of this regard.
25:02You're going to be able to raise the opportunity to give you an input,
25:04I'm going to get some advice on youretten.
25:05Thank you!
25:07And then you can also put them in a little bit of your hand.
25:08You
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