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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.
11:00I don't think I can stop at one.
11:01I don't think I can stop at one.
11:02I don't think I can stop at one.
11:03I don't think I can stop at one.
11:04I don't think I can stop at one.
11:05I don't think I can stop at one.
11:06I don't think I can stop at one.
11:07I don't think I can stop at one.
11:08I don't think I can stop at one.
11:09I don't think I can stop at one.
11:10I don't think I can stop at one.
11:11I don't think I can stop at one.
11:12This mousse cake is in its own league.
11:35It's deliciously chocolatey.
11:37We're going to steam it to bake it, which makes it fudgy on the inside.
11:42To start, we're going to combine some chocolate and some unsalted butter, and we're going to
11:48place this into the microwave to melt.
12:05Chocolate and butter is melted.
12:07I'm now going to whip up some eggs.
12:10I'm using a whisk attachment in a stand mixer.
12:13It's always better if your eggs are at room temperature.
12:15You'll get much better volume and incorporation of air.
12:18I'm using caster sugar.
12:20Sugar helps with the aeration because the granules pull through the eggs and incorporate air.
12:26Some vanilla bean paste.
12:29Just a few drops of that in.
12:32You can never have too much.
12:35Pinch of salt.
12:37One and a half teaspoons, in fact.
12:39I'm going to whip this up for about five minutes.
12:42What you're looking for is it to be light and creamy.
12:45The more air the mixture incorporates, the lighter the mixture becomes.
12:49We've aerated this mixture perfectly.
12:58I'm just going to lift the head of it up so the whisk can gently drip off.
13:03While that's happening, I'm going to boil some sugar and water in the saucepan.
13:11I'm going to bring that to the boil on the induction cooktop on induction setting seven.
13:17I've let that boil for a minute.
13:19I'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
13:29whipped egg mixture.
13:41Both mixes are ready to go.
13:43So this is a delicate operation.
13:45We 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.
13:55This doesn't have any flour in it, which is why we call it a baked mousse cake.
13:59Keep adding it and folding it through.
14:02And then we're going to set the steam oven.
14:04Now, 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
14:14oven.
14:15And the beauty of steaming a cake is we delicately cook it.
14:23I've lined a springform tin, so it's ready to go into the oven.
14:33Place the mixture in.
14:34If 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
14:43tin.
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.
14:54Pinch it around the top.
14:56We're going into the steam oven for approximately an hour at 100 degrees Celsius.
15:02After an hour of cooking, I turn the oven off and let the cake sit in there for 10 to 15
15:17minutes just to settle it.
15:19It then comes to room temperature to cool completely.
15:22Now, you can make this in advance.
15:24In fact, up to three to five days in advance and store it in your fridge before serving.
15:29I can already tell this is really, really moist.
15:34So I'm going to lift it up underneath.
15:40Peel off that baking paper that's on the base.
15:47And 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.
16:01And that'll work perfectly with this really rich chocolate mousse cake.
16:08Give it a little bit of movement on top.
16:11Tease it out a little bit of the edges.
16:17I'm going to add a touch of freshness and colour by adding some fresh berries.
16:21So we'll just mix them up.
16:23Some blackberries going first.
16:26Fresh raspberries.
16:28These are fantastic to give a pop of colour and some acidity to break through the richness
16:34of the chocolate.
16:36And we're going to finish with these luscious and big blueberries.
16:41That 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.
16:54Very, very creamy.
16:59Wipe the knife in between each cut.
17:01And if you can, warm the knife up a little bit.
17:04That looks like a really nice slice.
17:10Bring it in.
17:14If 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.
17:23Now 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.
17:37What you say, don't you?-
17:40...
17:41You....
17:43What's top ten?
17:44What£
17:47For4
17:48For5
17:51Who
17:54Somebody
17:56A
18:00A
18:02At
18:03Star
18:04Picture this, chocolatey yeast cake soaked in rum spike syrup
18:19topped 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.
18:27Of course, mine has chocolate, but 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
18:56if 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's 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,
19:35we're ready to start our first stage of proving.
19:37The 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,
19:51it 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.
19:59We're going to come back in 90 minutes
20:01and have a look at how our little baby here has risen.
20:05Look 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
20:24and 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.
20:42Once you've got them all there,
20:44tuck your fingers in underneath the dough
20:46and roll it to make individual balls.
20:49Once we've done this,
20:50we're going to leave this once again
20:52to prove at room temperature while it's covered
20:54for an additional 30 minutes before we bake them.
21:01Second 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
21:18for 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
21:33so that they'll absorb all the syrup
21:36that 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.
21:47Sugar goes in
21:49and this is where our sweetness comes in.
21:51Water.
21:52And vanilla bean.
21:56You know when your vanilla's really well sealed
21:58that it's going to be great quality.
22:00And the first thing I look for
22:01is that the bean is actually flexible,
22:03which 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,
22:13I not only scrape out the seeds,
22:15but place the whole pot in itself.
22:17I'm going to heat this
22:18and bring it to a boil for approximately four minutes.
22:21It then needs to cool for ten minutes
22:23before we add in the rum.
22:31The syrup is ready.
22:32It's cooled down.
22:33We now add the rum in.
22:35If you add the rum in when it's too warm,
22:37it all evaporates.
22:38We don't want that to happen.
22:40But in saying that,
22:40you can also leave the rum out
22:42if you don't want any alcohol in there.
22:45Mix that in.
22:48Now we take a bubble at a time.
22:50Place it in.
22:51Turn it over.
22:52And give it a really good soaking.
22:54It'll want to float,
22:55so you have to hold it down a little bit.
22:59And then we place them on a plate as we go.
23:01The bubba are soaked.
23:15They should feel heavy when they're soaked,
23:17so they've absorbed lots of that syrup.
23:20We have some mascarpone in here.
23:22I'm going to add some thickened cream to it
23:24and whisk those two together.
23:25Add in some sugar.
23:28A little bit more sweetness there.
23:31And I'm just going to whisk this by hand.
23:33This is going to be dolloped on top of our bubba.
23:36And what I love about this
23:37is all the elements can be made in advance
23:39and then just plated on the day.
23:41So it gives you plenty of time for entertaining
23:44when you serve this as a dessert.
23:45This is the consistency that we want,
23:53so it just holds on the whisk.
23:55We're ready now for plating.
23:59So take one of the bubba.
24:01That feels really good and nicely soaked.
24:03Place it on.
24:05We get a really good couple of dollops of the cream,
24:08which 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,
24:30but I want to show you what it looks like inside.
24:33So we break that open.
24:34Oh, look at the syrup coming out.
24:36It's really quite soft and moist inside
24:39with all that syrup in there.
24:41If you give the syrup a chance to soak through,
24:43you can break through beautifully with a spoon.
24:46Now, this is my interpretation
24:48of the French classic, rum bubba,
24:50of course, with a touch of chocolate.
24:52?
24:55?
24:57?
25:00?
25:05?
25:09?
25:11?
25:12?
25:14?
25:15?
25:15?
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