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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,
00:42for the ultimate afternoon tea,
00:44try these delicate chocolate orange financiers.
00:47This chocolate hazelnut turon is a decadent chocolate and nutty delight,
00:52my version of a real family favourite,
00:55mint cream chocolate biscuits.
00:57And ever wondered what to do with your leftover pastry?
01:02For Nancy Air, now the name is a little bit fancy, so is the taste,
01:06but how to make them is really quite simple.
01:09We start with what we call beurre noisette,
01:12which is melting the butter to the point where it has a nutty flavour,
01:16so it browns lightly.
01:18So place the butter into the pan.
01:20We turn that on and just cook it on a medium heat.
01:24Stir it every now and then until it starts to brown a little bit
01:28on the bottom of the pan.
01:29We're then going to cool that down.
01:31Now the financier mix can just be made by hand.
01:34We're going to start with the sugar into the bowl.
01:38Almond meal.
01:39There doesn't have to be any particular order.
01:41The almond meal make these financier very, very moist and supple to eat.
01:46We've got some plain flour.
01:50I'm just going to give that a little whisk,
01:52even though they're dry ingredients, just to mix them together.
01:55Add in some egg white.
01:57And then we've got orange juice,
02:03which goes in, which is going to add a delicious orange flavour.
02:06We're adding some zest in as well.
02:08Now the cake financier is traditionally made in an individual portion
02:12in a bar mould, and it's to represent a gold bar.
02:16It was originally designed for the financial district in France,
02:20and this is a variation of the classic French financier.
02:24It's going to be made in a different shape,
02:26with slightly different flavours.
02:29Adding in a pinch of salt.
02:33It wouldn't be one of my recipes
02:35if it didn't have an element of chocolate.
02:38I'm adding cocoa powder into the mix,
02:40which is going to give a delicious chocolate flavour.
02:43Just gently stir that through.
02:48While we're waiting for the butter,
02:50we can line our tins.
02:52I'm using what we call a brioche mould,
02:54but you can simply use a cupcake tin or any individual mould.
02:58I've really heavily greased it with vegetable oil spray,
03:02and then I'm going to line it with coconut.
03:05So place the coconut in.
03:06We're going to swirl it around
03:07and tap out the excess.
03:09We've been waiting for the butter to cool down a little bit.
03:22We've been waiting for the butter to cool down a little bit.
03:32It's cooled now.
03:33You should be able to comfortably hold the bowl.
03:36That's when it can go into the mixture.
03:38If it's too hot, it will cook the egg white,
03:40which we don't want to happen.
03:43Mix it through,
03:44and we can go straight into the mould.
03:46You can really do any shape in the financier.
03:50The butter is all mixed through.
03:53I'm only making six,
03:54but this recipe does make 12.
03:56I'm going to spoon it into each brioche mould.
03:59It will rise a little bit,
04:01but not a great deal,
04:02so we can go pretty close to the top.
04:05Now, financier have recently become more popular.
04:08They went quiet for a few years,
04:10but they're very, very fashionable at the moment.
04:13I've filled that very close to the top,
04:16allowing it enough space to rise up.
04:19I'm going to continue with these,
04:21then dust the top with coconut before they go into the oven.
04:24These bake at 160 degrees Celsius
04:44for approximately 15 to 18 minutes,
04:47or until you touch the surface and it bounces back.
04:50The financier are out of the oven,
04:55and they're still warm.
04:56As a chocolatey added extra,
04:59you can grate some chocolate onto the surface.
05:02I know my chocolate block is really quite large,
05:04but any chocolate block is fine,
05:06and it's your choice as to what type of chocolate you use.
05:09I think I'm getting more on the bench
05:11than I am on the financier.
05:13They are looking good.
05:15So use a tea towel if you have to.
05:17These have been sitting here for about 10 minutes,
05:20and my hands can absorb a little bit of heat.
05:24So I'm just loosing them, pulling them out.
05:27Ah, that looks magnificent.
05:31All right, I'm going to place them this way up.
05:33You can see the beautiful flutes
05:35from the brioche mould on the side.
05:37You can do a whipped cream and berries to pipe it on top
05:42to add a little bit of extra flair if you want to.
05:45Obviously, they will then need to be kept in the fridge.
05:48That's a classic flavour combination
05:50of orange, coconut, and chocolate.
05:52Don't forget the beautiful beurre noisette as well,
05:55that nutty flavour that goes right through to the financier.
05:58Just to make sure it all tastes really great,
06:01I will test one for you.
06:03I'll take one for the team.
06:04That is so moist.
06:05I can already tell when I'm breaking that apart.
06:08All right, here we go.
06:10A little morsel.
06:13What I absolutely love about these
06:15is the coconut texture on the outside
06:16gives you a beautiful crunch,
06:18and then it's soft and tender in the centre.
06:21The flavours of chocolate and orange shine through
06:24with a hint of beurre noisette.
06:26This is a segment that I love that we've introduced
06:42to the Chocolate Queen, which is called Ask the Queen.
06:45Now, I've put it out to passionate bakers
06:47to give me their questions or any problems they're having
06:50with baking, and this one is a great one.
06:53What do I do with leftover pastry or pastry off-cuts?
06:57So many different options, but this is probably my favourite.
07:01Let's make a blueberry crumble.
07:03Easy to make.
07:04We're going to use some fresh blueberries.
07:06These blueberries are hand-picked,
07:08and it's so important and delicate as to when they're picked
07:11to ensure they have the best possible flavour,
07:14and these most definitely do.
07:17They go straight in.
07:18We're going to use two and a bit punnets.
07:22If you want to change this to raspberries or blackberries,
07:25use exactly the same recipe.
07:31In here, we're going to place some brown sugar,
07:35a little bit of lemon juice,
07:38some cornstarch, also referred to as cornflour.
07:41Mix that together.
07:44You just need to ensure that all the cornflour and sugar
07:47is evenly mixed throughout the blueberries.
07:50I'm adding some white chocolate buttons in there.
07:53You're going to add a touch of sweetness,
07:55which balances the acidity of the blueberries.
07:59Vanilla extract.
08:01Liberal amount in there.
08:03I'm using some ramekins.
08:09You can make this in a large mould rather than individual.
08:12And I'm going to evenly divide the blueberries
08:15into the six ramekins.
08:17Make sure you've got lots of chocolate in there as well.
08:21So fill them up,
08:22just leaving enough room for our crumble top.
08:25The berries, when they cook, will drop down.
08:27Because they're round,
08:28they take up quite a bit more space now,
08:30but they'll take up less when they start bursting.
08:33Now comes to the question that inspired this recipe,
08:40which is what do I do with leftover pastry?
08:42First thing you need to do is brush off any extra flour,
08:46any excess flour that you've used to roll it out.
08:49We often have pastry offcuts
08:51because you need a little bit extra
08:52to get a really nice level on a tart or a biscuit.
08:56Press them into a flat block.
08:58It's really important that you don't need the block up at all,
09:01that you actually just press it as gently as possible.
09:04If you tend to work the dough too much,
09:07you develop the gluten,
09:08and the shortbread becomes a little bit tough.
09:10So you want to avoid that at all costs.
09:13With this technique,
09:14what I recommend you do is freeze the block of pastry.
09:18Keep it in your freezer,
09:19and then if you need a really quick dessert,
09:21and you can see how fast this one is,
09:23you can grate the pastry on top of the blueberries,
09:25and that's our crumble portion.
09:28You can also cut this by hand into cubes
09:31after it's been in the fridge.
09:33So just on the largest grater,
09:36make sure the dough is frozen,
09:39and we go through the grater.
09:43This is such a great technique,
09:44and I always feel really good when I'm using leftovers,
09:47and absolutely nothing goes to waste.
09:50We've got this beautiful crumble,
09:51which we place on top of our blueberries and white chocolate.
09:54If the dough starts to get too soft,
09:57just place it back in the freezer,
09:58wait for another 20 minutes or so
10:00before you start grating again.
10:01Do not mistake this for cheese,
10:08because it does look very much like cheese at this stage,
10:11but I can guarantee it tastes a lot better once it's baked.
10:17I'm going to save the remaining pastry,
10:19and I can put it back into the freezer
10:21until I'm ready for another quick and tasty dessert.
10:25The shortbread that you have in the freezer
10:27can last in there for about three months,
10:29as long as it's really well wrapped.
10:31I'm going to bake these at 170 degrees Celsius
10:34for approximately 15 minutes or until they're golden brown,
10:37and what I'm looking for is that blueberry
10:39to start bubbling out and dripping down the sides.
10:42That's when I know they're ready to eat.
10:45These are fresh out of the oven,
10:48and as I said, it's not a really good juicy crumble
10:51unless the juice runs right over the side.
10:54That's exactly what I'm looking for.
10:55These are still hot.
10:56I would recommend serving them hot
10:58with a fresh dollop of double cream.
11:01Oh, look at that.
11:05Put that in the centre.
11:07That cream is going to melt on top.
11:09You combine that together with the blueberries
11:11that have popped in the oven
11:13to release all that delicious juice,
11:15the crumble, which is going to give us brilliant texture.
11:18I think I just better taste test one.
11:23Oh, getting through the crumble.
11:25A little bit messy, but that looks fantastic.
11:27Look at that.
11:29Leftovers has never looked so good.
11:31It's going to be very difficult to resist making this
11:37because you just want to eat it,
11:38even if you don't have leftovers.
11:40That is absolutely delicious.
11:42Excuse me while I'm going for a second bite.
11:44Let's do it.
11:45Let's do it.
11:45Let's do it.
11:46Let's do it.
11:46Let's do it.
11:47Let's do it.
11:47Let's do it.
11:48Let's do it.
11:48Let's do it.
11:49Let's do it.
11:49Let's do it.
11:50Let's do it.
11:50Let's do it.
11:51Let's do it.
11:51Let's do it.
11:52Let's do it.
11:53Let's do it.
11:54Let's do it.
11:55Let's do it.
11:56Let's do it.
11:57Let's do it.
11:58Let's do it.
11:59Let's do it.
12:00Let's do it.
12:01Let's do it.
12:02Let's do it.
12:03Let's do it.
12:04Let's do it.
12:05Let's do it.
12:06Let's do it.
12:07This recipe I'm making may cause uncontrollable snacking
12:22and I'm not even sorry about that.
12:23I'm making a chocolate and hazelnut turon.
12:26I've placed white and milk chocolate into the saucepan.
12:30The magical thing about using induction is you don't need a double boiler.
12:34We can go directly on the cooktop
12:36I'm going to melt this half way and then give it a really good stir in the bowl, not in the saucepan.
12:47I'm going to take that off the heat, put it into a bowl.
12:50It depends what country you're in as to what turon means.
12:54In Italy and Spain it means different things.
12:57This is my interpretation of a turon.
13:00In some countries nougat is called turon.
13:03So it's all very different depending where you are.
13:05What I can guarantee is this is absolutely delicious.
13:09Stir it now until all the chocolate has melted.
13:12I've got some roasted hazelnuts here which I've cooled completely.
13:16We're going to keep them whole.
13:18If you get hazelnuts with the skin on, the easiest way to take the skin off
13:22is once they're roasted, while they're still a little bit warm,
13:25rub them in a clean tea towel and all the skins will come off.
13:28The chocolate's all melted now.
13:31We can start adding the other ingredients.
13:34If you start adding other ingredients before the chocolate is melted,
13:37you'll get lumps of chocolate in there which we don't want.
13:40This is a chocolate hazelnut spread that I'm adding.
13:43More chocolatey goodness.
13:45Mix that through.
13:46This is a very fast recipe.
13:49A pinch of sea salt.
13:53That nut paste can sometimes separate.
13:55So before you weigh it out, make sure you give the jar a really good stir.
14:01Hazelnuts go in.
14:02And that's actually the last ingredient until it's set.
14:06Mix that through.
14:07Resist temptation to eat it straight from the bowl before it sets.
14:12We have a loaf tin here.
14:14You can make this in a slice tin, any shape or size.
14:18Place the mixture once it's all mixed together into that loaf tin.
14:23Make sure you mix it really thoroughly.
14:26If the chocolate's not mixed through that hazelnut paste,
14:29you'll have patches of your turon that won't actually set.
14:36Level it out.
14:38Give it a little tap.
14:41You've got two options at this point to set it.
14:44You can leave it at room temperature for 24 hours, which is my preference.
14:48Or you can put it in the fridge for 30 minutes.
14:50Either way, it should be at room temperature when it's cut.
14:54And I just so happen to have one that I've already made that is completely set.
14:58Here we go.
15:01Like magic, we'll pop that one to the side.
15:04It's very easy to take it out.
15:05Just pull the paper.
15:09Pull it out.
15:14This is optional, but you can put a little bit of cocoa powder on the outside,
15:19which offsets the sweetness if you don't like things too sweet.
15:22Just a little dust of cocoa powder.
15:25Not too heavy.
15:27That's looking good.
15:28This is so quick and easy to make.
15:31We now cut slices.
15:33The thickness of the slice is totally up to you.
15:35So I'm going to cut through here.
15:38Press down.
15:39I can hear the crunch of the hazelnuts.
15:42Don't worry if it cracks.
15:44It's going to be crumbly when you pick it up.
15:46It's delicious to eat, very much like fudge.
15:49Just gently go through.
15:52Oh, that's a big piece, but it looks fantastic.
15:55Keep cutting.
15:57Well, it's up to you how much you cut off.
15:59And I must mention as well, sharing is optional.
16:02I think this is the ultimate afternoon tea treat, hazelnut turon.
16:08It's very difficult to beat.
16:09With the crunch of the hazelnut, the creamy hazelnut milk and white chocolate centre,
16:14it is absolutely beautiful.
16:16We'll see you next time.
16:46It is hard to beat the classic combination of mint and dark chocolate.
16:59Now I'm doubling it up with chocolate on the base and chocolate on top and mint in the centre
17:04in this decadent mint biscuit.
17:07I've made the pastry already.
17:09It's a shortbread pastry.
17:10What I will tell you when making pastry is not to overmix it on the mixer.
17:15As soon as you add your dry ingredients, just bring it together and stop mixing.
17:19Make sure there's no lumps of butter in it when you put it into the fridge.
17:23Dust the bench lightly with flour.
17:27It's better to use too much flour at the start.
17:30And then we don't add much more.
17:32And it's important that you don't have big clumps of flour when you're rolling it out as well.
17:36We just gently go over the pastry.
17:38Don't be too firm-handed.
17:40So let's say three or four rolls.
17:43And then I just check that the pastry is not sticking to the bench.
17:48The thinner it gets, the more I can roll it out before I check it.
17:52Now I'm going to roll this out to five millimetres in thickness.
17:56If the pastry is too cold, it can crack.
17:59Or if you put too much pressure on it with the rolling pin.
18:02I've rolled the pastry out.
18:16I have a non-stick tray here that I'm going to bake it on.
18:19And I'm cutting it in five centimetre discs.
18:22Now you can just find a glass or something you've got in the cupboard.
18:25It doesn't matter if these are a little bit bigger or a little bit smaller.
18:28And we're going to place the pastry pieces onto the tray.
18:32If your tray isn't non-stick, you need to line it with some baking paper.
18:37This recipe has a little bit of baking powder in it.
18:40So you can expect the biscuits to rise a little bit during baking.
18:45Now the beauty of adding baking powder to shortbread
18:47means that it's easier to bite into.
18:50It's not as crunchy.
18:51We're going to bake these at 160 degrees Celsius for about 15 minutes.
19:03Now with chocolate biscuits, it's very hard to tell when they're baked
19:06because they don't really change colour.
19:08But if you bring them out and cool them and they're a little bit soft,
19:11you can pop them back into the oven for a few minutes.
19:17Biscuits have come out of the oven.
19:18Now they need to cool down before you pipe your fondant mixture onto them.
19:23Now I'm loosely referring to this as a fondant mixture
19:26because fondant is made from sugar.
19:28So I've got some icing sugar here.
19:30I'm going to add some unsalted butter in.
19:33The butter actually helps to give us mouthfeel and texture in this filling.
19:37A little bit of vanilla.
19:39So vanilla bean paste has been added.
19:41I'm just going to mix that together loosely.
19:45We're going to boil some cream and add that in,
19:47which will bring it all together.
19:58Cream has warmed up.
20:00Scrape it all into the icing sugar.
20:03It looks like a lot of icing sugar,
20:04but once we start mixing it, it will drop down significantly.
20:12And that's all starting to come together now.
20:15Keep mixing it while it's still quite warm
20:17to ensure you melt and mix all that butter in.
20:20Always feel that if you mix this really vigorously,
20:23you can eat a few more biscuits than everybody else.
20:26In saying that, you can mix this on a mixer if you want to.
20:28Only once all the butter has fully combined
20:33do we add in the mint oil.
20:35Now, I've just bought a regular mint oil.
20:37Some mint oils are quite strong,
20:39so you may need to cut back the volume a little bit.
20:42Mix that in.
20:44That smells so good.
20:46So this is the consistency that you're looking for.
20:49When we pipe it, it's just going to hold on the biscuit.
20:51I have a piping bag here with a plain nozzle.
21:01Place the mixture into the piping bag.
21:10Now that we have the mixture in the piping bag,
21:13we're going to pipe on each individual biscuit.
21:15We're going to leave them sit for two hours
21:17once we've piped on them all
21:18before we dip them in chocolate.
21:21Chocolate is 50% of the way melted.
21:47That's how easy it is to temper the chocolate.
21:49I've melted it till it's half liquid, half solid chocolate.
21:53Transferred it now to the plastic bowl
21:55and now I'm going to vigorously stir it
21:57and then we're ready for dipping.
22:01Chocolate is tempered.
22:04That feels really good to me.
22:06Now, our mint topping has set in those two hours
22:10and we're ready to dip.
22:11Now, I'm using a salad fork
22:13and we're going to place that in upside down.
22:18Press it in
22:19and then flip it over.
22:22It looks complicated, but it's quite simple.
22:25Tap it on the surface, which draws off the excess chocolate.
22:28Wipe it on the side of your bowl
22:30and then we're going to place that down.
22:34Let it slide off your fork.
22:37Oh, that looks very impressive.
22:40It's an easy one to dip.
22:42So, mint side down.
22:45Tap it with the handle of your fork.
22:46Then scoop it around and flip it over.
22:50Tap it on the surface.
22:52Wipe it on the side.
22:54I should mention, to make it easy to get off,
22:57see how I've got it half on, half off the fork.
23:00So then when I get to this point,
23:02I can just simply slide it off onto the baking paper.
23:06Music
23:07Once the chocolate has set,
23:22you've got a few decisions to make.
23:24One, do you eat them?
23:26Do you put them aside for another day?
23:27They will last 14 days.
23:29Or do you plate them up for your next event?
23:32Now, I'm going to put mine on a plate.
23:34So, you've got that crisp chocolate shortbread on the base.
23:38Topped with the mint cream
23:39and then dipped in decadent Belgium chocolate.
23:44Oh, they look good.
23:46Let's take a look inside.
23:51Oh.
23:52Now, this is a classic for a reason.
23:54This is going to become your go-to biscuit.
23:56I guarantee it.
23:57Music
23:58Music
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