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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,
00:43a luxurious steamed chocolate mousse cake
00:45that's as light as air.
00:48Indulge in the rich, sophisticated flavours
00:50of my chocolate rum bubba.
00:52We serve up a choux pastry classic, Paris breast.
00:56And my secrets to baking the perfect cookies.
01:02This recipe that I'm creating was invented for the bike race
01:06from Paris to Brest, two beautiful cities in France,
01:10and I'm grateful for it.
01:12The Paris breast itself is a doughnut shape,
01:14which is to represent a bicycle wheel.
01:17To start, we're going to create a choux pastry.
01:20We place water into the saucepan,
01:23followed by some milk.
01:24Only ever use a choux pastry recipe that has milk in it.
01:28Gives you a much better colour and flavour in your choux pastry.
01:31A little bit of sugar.
01:33Choux pastry is not particularly sweet
01:35until we add that decadent filling.
01:38Some sea salt and some butter,
01:41which is going to make the choux pastry a little bit soft.
01:44Turn the heat on, and we want these ingredients to melt.
01:48It can come to a simmer.
01:50Don't boil it for too long
01:51because you'll evaporate too much water
01:53and change the recipe.
01:56Turn the stove off.
01:57All the butter is dissolved.
01:59We're adding in some flour.
02:01Now, I'm using a plain flour.
02:03Mix that in without any heat initially
02:06until all the flour is incorporated.
02:08This is where you won't need to go to the gym
02:10when you make this
02:11because you need to use quite a bit of elbow grease
02:14and quite a bit of energy
02:15to develop the gluten in the flour,
02:18and that's going to enable the choux pastry
02:20to hold once it rises.
02:22Turn the stove back on.
02:23A low to medium heat,
02:25and while you're heating,
02:27really give it a stir.
02:28When it's ready,
02:29it'll make a clean ball
02:31that should be slightly shiny.
02:34Probably two minutes of stirring, I would say.
02:36You can see that that has all come together
02:44and it has a slight sheen to the surface,
02:47which is when it's ready to go into the mixer.
02:49We're using a paddle attachment or a beater.
02:53Place it in,
02:54and we start mixing.
02:55You don't need to cool it down first.
02:58The next tip I can give you with choux pastry
03:00is don't add your eggs too quickly
03:02because you will get lumps.
03:03So start with half a teaspoon at a time.
03:06Gradually increase the quantity that you're adding.
03:09Make sure each application of egg
03:11is fully incorporated before you add any more.
03:21I'm going to test if the choux pastry is ready or not,
03:25but I believe that it is.
03:26How we know it's ready
03:28is we pick it up with a spoon,
03:30hold it on its side,
03:32and it should slowly glide off,
03:34which I can see that it is.
03:35So that is ready to pipe.
03:37As soon as the choux pastry comes together,
03:38that's when you start doing this test.
03:41Placing it into a piping bag,
03:43I'm using a star nozzle.
03:45The advantage of using a star nozzle with choux pastry
03:48is that as the choux pastry expands,
03:51it smooths out
03:52because it's got these in it from the piping.
03:55Where if you pipe it with a plain nozzle,
03:56it tends to be more likely to crack.
04:09Now what I've got here is a non-stick tray.
04:12If you don't have a non-stick tray,
04:13spray it with some vegetable oil,
04:15dust it with flour,
04:16and then mark it with a cup or a glass
04:19that's approximately 70 millimetres in diameter.
04:23And we're going to pipe using that as a template.
04:29And when you finish off at the end,
04:31we're going to just pull it off.
04:32So pipe on.
04:34Make sure your oven is preheated to 170 degrees.
04:39Needs to be hot when we put these in.
04:42Now if your ends aren't that even,
04:44you can dip your finger in a little bit of water
04:46and even the ends up
04:48just by touching the choux pastry
04:51until it evens out.
04:56Now this is perfect for you
04:58if you're not great at piping.
05:00We're going to sprinkle some almonds on,
05:02so flaked almonds.
05:04And these are going to roast up beautifully
05:06on top of our Paris breast.
05:08If you don't want to use almonds,
05:11you can use hazelnuts, pistachios,
05:14lots of different options.
05:15Even macadamia nuts would go beautifully.
05:18These now go into the oven
05:20at 170 degrees Celsius
05:22for approximately 35 to 40 minutes.
05:25Now the key with choux pastry
05:26is don't open the door
05:28until they're a beautiful dark golden brown.
05:31Only then open the door,
05:32turn the oven off,
05:33and leave the door ajar
05:34so they'll keep drying out a little bit
05:36but release any steam.
05:38The Paris breast is out of the oven
05:42and they've cooled completely.
05:44With a serrated edge knife,
05:45we just cut through the centre.
05:47So just gently cut from one side to the other.
05:53I've whipped up some milk chocolate cream,
05:56which we have the recipe there for you,
05:58and I'm going to pipe it in a rope pattern.
06:00So piping, going around,
06:04spinning it at the same time,
06:06going right to the edge.
06:09We're going to top that with some fresh raspberries.
06:12Place some pieces so we can see them.
06:14Normally when we decorate,
06:16we've always been taught to decorate in odd numbers,
06:19and that's because it's easier for people
06:21to look at the product
06:22and it draws more attention
06:24than having even numbers.
06:26So we've got five pieces of raspberry there.
06:28Place the top on
06:29and then a generous dust of icing sugar.
06:34Once you fill these,
06:35they're best eaten within a few hours,
06:38but I guarantee they won't last long.
06:39I'm going to finish the rest of these
06:41and place them on the plate.
07:02This Paris breast is absolutely beautiful.
07:05You've got the crunchy almonds and choux pastry.
07:07We've got the whipped milk chocolate chantilly.
07:10Pops are fresh raspberry.
07:12It's perfect for afternoon tea.
07:14If you serve this,
07:16people will be talking about it for months.
07:30This is a segment
07:31where you can ask me your baking questions
07:33and I'm going to answer with a recipe
07:35and a technique to help you solve your question.
07:39Now, this question is,
07:40why do my cookies spread?
07:42And the simple answer is,
07:44it generally has too much sugar.
07:46And we've started with what we call a beurre noisette
07:48or hazelnut butter,
07:50where we've cooked the butter
07:51until it's browned a little bit
07:53and then we must re-weigh it to 120 grams.
07:56This cools down
07:57and we put it straight in the mixer.
07:58I'm using two different types of sugar in my recipe.
08:04I'm using a caster sugar
08:06and a brown sugar.
08:08The molasses in the brown sugar
08:09is going to give us a brilliant flavour.
08:11We're going to top those ingredients with some treacle.
08:14The reason we use the treacle
08:15is because it's a sugar
08:16but it also imparts the most beautiful toffee flavour.
08:20I'm going to mix these ingredients together
08:22before adding in the egg
08:24and some of our dry ingredients.
08:25Our dry ingredients are plain flour,
08:35ground or roughly chopped pretzels
08:37and bicarbonate soda.
08:44Next we're adding in some smoked sea salt.
08:47What I love about this salt
08:48is it's beautiful within the cookie
08:50but also sprinkled on top
08:52so we get the pop of sea salt on top.
08:54We've got milk and dark chocolate that goes in
08:56because it wouldn't be one of my cookies
08:58unless it's chocolate chip.
09:07This mixture makes 12 cookies.
09:09I'm only going to bake six.
09:11What I love about it
09:12is you can keep the remaining six
09:14in the freezer
09:15and bake them off
09:16as you need them.
09:17We're placing some additional texture
09:33on the surface.
09:34This is what we refer to as a loaded cookie
09:37with lots of flavour and texture going on top.
09:40We're then going to add some additional texture
09:43just as it comes out of the oven
09:45with some more chocolate chips.
09:47These need to chill in the fridge
09:49for a minimum of three hours prior to baking.
09:52This will also help to stop the cookie spreading.
09:55After three hours,
09:56we're going to bake them
09:57at 160 degrees Celsius
09:58for approximately 12 minutes
10:00or until they're a light golden brown.
10:02The cookies are out of the oven
10:08and they've held their shape beautifully.
10:10To load them up a little bit more,
10:12I'm going to place some chocolate chips
10:14on the surface
10:15so that these chocolate chips melt.
10:18So a combination of both dark
10:20and we have some milk chocolate.
10:23For a delicious pop of flavour,
10:25we're going to add some of the smoked sea salt
10:27to the surface.
10:28This will pop in the mouth beautifully.
10:30These are delicious when they're warm
10:33but they will also last a couple of weeks
10:35in an airtight container.
10:37So think of crunchy pretzels,
10:39gooey chocolate,
10:40the pop of sea salt
10:42in what I would say
10:44one of the world's most delicious cookies.
10:46Now I'm going to break that open.
10:48Oh, look at that.
10:49I will do a taste test for you.
10:54I don't think I can stop at one.
10:57This might be an occasion where I say
10:59I only made four.
11:00It's all.
11:33The cake is in its own league. It's deliciously chocolatey. We're going to steam it to bake it, which makes it fudgy on the inside. To start, we're going to combine some chocolate and some unsalted butter, and we're going to place this into the microwave to melt.
12:04Chocolate and butter is melted. I'm now going to whip up some eggs. I'm using a whisk attachment in a stand mixer. It's always better if your eggs are at room temperature. You'll get much better volume and incorporation of air.
12:18I'm using caster sugar. Sugar helps with the aeration because the granules pull through the eggs and incorporate air. Some vanilla bean paste.
12:27A few drops of that in. You can never have too much. A pinch of salt. One and a half teaspoons, in fact.
12:39I'm going to whip this up for about five minutes. What you're looking for is to be light and creamy. The more air the mixture incorporates, the lighter the mixture becomes.
12:49We've aerated this mixture perfectly. I'm just going to lift the head of it up so the whisk can gently drip off. While that's happening, I'm going to boil some sugar and water in the saucepan.
13:07I'm going to bring that to the boil on the induction cooktop on induction setting seven.
13:18I've let that boil for a minute. I'm going to place that in with our butter and chocolate and stir it in together.
13:24We're going to let that sit for a few minutes to cool down and gently fold it through our whipped egg mixture.
13:30Both mixes are ready to go. So this is a delicate operation. We don't want to knock all the air out of the egg mixture. So just little bits at a time.
13:50And we'll gently fold that through by hand.
13:54This doesn't have any flour in it, which is why we call it a baked mousse cake.
13:58Keep adding it and folding it through. And then we're going to set the steam oven.
14:05Now I'm very fortunate to have a steam oven because it gives constant steam.
14:10I don't have to continue to check the water bath, which I would have to do in a standard oven.
14:15And the beauty of steaming a cake is we delicately cook it.
14:19I've lined a springform tin so it's ready to go into the oven.
14:33Place the mixture in.
14:35If you don't have a steam oven, I would recommend that you use a water bath.
14:39If you're using a water bath, you'll have to place foil on the base of the springform tin.
14:44And I would set the oven at 120 to 130 degrees Celsius and cook it for the same time.
14:50I have some baking paper and some foil, so I'm going to put the two on top.
14:55Pinch it around the top.
14:56We're going into the steam oven for approximately an hour at 100 degrees Celsius.
15:11After an hour of cooking, I turn the oven off and let the cake sit in there for 10 to 15 minutes just to settle it.
15:18It then comes to room temperature to cool completely.
15:22Now you can make this in advance, in fact, up to three to five days in advance and store it in your fridge before serving.
15:31I can already tell this is really, really moist.
15:34So I'm going to lift it up underneath.
15:39Peel off that baking paper that's on the base.
15:42And place it down on your serving plate.
15:50When you're ready to serve, we're going to decorate it.
15:53So I have some lashings of cream to place on top.
15:57Using some dollop cream, place that right in the centre.
16:02And that'll work perfectly with this really rich chocolate mousse cake.
16:08Give it a little bit of movement on top.
16:10Tease it out a little bit of the edges.
16:16I'm going to add a touch of freshness and colour by adding some fresh berries.
16:21So we'll just mix them up.
16:22Some blackberries going first.
16:25Fresh raspberries.
16:28These are fantastic to give a pop of colour and some acidity to break through the richness of the chocolate.
16:34And we're going to finish with these luscious and big blueberries.
16:44That looks absolutely beautiful.
16:46Now we need to cut a slice to have a look inside so you can really see the centre of the cake.
16:51It literally is like a mousse cake when you cut it.
16:53Very, very creamy.
16:59Wipe the knife in between each cut and if you can, warm the knife up a little bit.
17:03That looks like a really nice slice.
17:07Bring it in.
17:13If you love chocolate mousse and baked chocolate cake, you're not going to be able to pass this up.
17:19I'm going to break it a little bit off so you can have a look at that texture.
17:22Now you can eat it at room temperature or you can eat it straight from the fridge.
17:28Both are absolutely beautiful.
17:30Remember you can keep it for three to five days before serving.
17:34It literally just melts in your mouth.
17:36It just melts in your mouth.
17:37It just melts in your mouth.
17:38It just melts in your mouth.
18:07Picture this, chocolatey yeast cake soaked in rum spike syrup topped with lashings of mascarpone cream.
18:22I had you at chocolatey, didn't I?
18:24Now this is my interpretation of a classic French dish.
18:28Of course mine has chocolate where the original doesn't.
18:30To make the dough, we need to start the yeast activating with some warm milk.
18:36I've put the yeast together with the milk for 15 minutes.
18:39Place that into the mixer and we're using a dough hook.
18:42You can also mix this by hand.
18:44Next in is a baker's flour made from Australian wheat.
18:49It goes in directly on top.
18:52Cocoa powder is more easy to incorporate with other ingredients if you use a Dutch processed cocoa powder.
18:58Sugar. Sugar helps to activate the yeast.
19:01You can see we don't have a great deal of sugar.
19:04We're going to add quite a bit of sugar after with our soaking syrup.
19:07Some orange zest.
19:09You can change that to lemon or you can leave it out.
19:12Start the dough off on a low speed for a few minutes.
19:16Once it comes together, we increase the speed.
19:19We add in the egg.
19:20Now I've added sea salt into that egg.
19:22And continue mixing on a medium speed for approximately four to five minutes.
19:26Once the dough is elastic, add in the softened butter.
19:29Mix that through.
19:30And then lastly, we add in those delicious chocolate chips.
19:33Once the chocolate chips are added, we're ready to start our first stage of proving.
19:39The dough has mixed together.
19:41It'll be a little bit wet, but it should still be elastic.
19:44I've got an oil bowl here.
19:46I'm going to place the dough into the bowl.
19:48Have the bowl big enough because when the dough proves up, it should double in size.
19:53We're going to leave that at room temperature for approximately 90 minutes.
19:57Cover the dough with plastic wrap.
19:59I'm going to come back in 90 minutes and have a look at how our little baby here has risen.
20:06Look at our dough.
20:07It is certainly doubled in size.
20:09Now for the fun part, knocking the dough back.
20:11This is almost therapeutic.
20:13Knock all the air that that yeast has created.
20:16And we're now going to divide this into 12 equal portions.
20:22I've oiled the bench so it doesn't stick and you can oil your hands as well.
20:26As I said, it's quite a sticky dough.
20:28Use a butter knife or I've got a little scraper.
20:31Cut it in half.
20:32And then we need to divide each half into six.
20:36Once you've got them all there, tuck your fingers in underneath the dough and roll it to make individual balls.
20:49Once we've done this, we're going to leave this once again to prove at room temperature while it's covered for an additional 30 minutes before we bake them.
20:56Second lot of rising.
21:12How are they looking?
21:13Definitely doubled in size.
21:15They're now ready for the oven.
21:16They bake at 190 degrees Celsius for approximately 20 minutes.
21:21Bubba are out of the oven.
21:29They look fantastic.
21:30Now they're not meant to be beautiful and moist.
21:32They're meant to be a little bit dry so that they'll absorb all the syrup that we're just about to make.
21:37Onto the syrup now.
21:38So we're going to put the skin of an orange in there first.
21:42Orange juice.
21:43Sugar goes in and this is where our sweetness comes in.
21:52Water.
21:55And vanilla bean.
21:56You know when your vanilla is really well sealed that it's going to be great quality.
22:00And the first thing I look for is that the bean is actually flexible, which means I'm going to get a lot of seeds out of it.
22:06So cut that in half.
22:08Right along the length of the bean.
22:11To get the maximum flavour out I not only scrape out the seeds, but place the whole pod in itself.
22:17I'm going to heat this and bring it to a boil for approximately 4 minutes.
22:21It then needs to cool for 10 minutes before we add in the rum.
22:24The syrup is ready.
22:25It's cooled down.
22:26We now add the rum in.
22:27If you add the rum in when it's too warm it all evaporates.
22:28We don't want that to happen.
22:29But in saying that you can also leave the rum out if you don't want any alcohol in there.
22:45Mix that in.
22:47Now we take a bubble at a time.
22:50Place it in, turn it over and give it a really good soaking.
22:54It'll want to float so you have to hold it down a little bit.
22:59And then we place them on a plate as we go.
23:14The baba are soaked.
23:15They should feel heavy when they're soaked so they've absorbed lots of that syrup.
23:19We have some mascarpone here.
23:21I'm going to add some thickened cream to it and whisk those two together.
23:26Add in some sugar.
23:28A little bit more sweetness there.
23:30And I'm just going to whisk this by hand.
23:32This is going to be dolloped on top of our baba.
23:35And what I love about this is all the elements can be made in advance and then just plated on the day.
23:41So it gives you plenty of time for entertaining when you serve this as a dessert.
23:51This is the consistency that we want so it just holds on the whisk.
23:56We're ready now for plating.
23:59So take one of the baba.
24:01That feels really good and nicely soaked.
24:03Place it on.
24:05We get a really good couple of dollops of the cream which go on top.
24:11Or load it up.
24:12And to finish we grate a little bit of dark chocolate.
24:15Now I realise my block of dark chocolate is quite large.
24:19A good quality dark chocolate will work perfectly.
24:22Just as a little burst of chocolate flavour on the top.
24:28This is how I like to plate it up but I want to show you what it looks like inside.
24:32So we break that open.
24:34Oh look at the syrup coming out.
24:36It's really quite soft and moist inside with all that syrup in there.
24:41If you give the syrup a chance to soak through you can break through beautifully with a spoon.
24:46Now this is my interpretation of the French classic rum baba.
24:50Of course with a touch of chocolate.
25:16I know that.
25:17I can't do it.
25:18It has a clear photo there.
25:19That's the ostat
25:19one.
25:21On thetraining team
25:22Yes�
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