Ann Reardon

master chef

croquembouche recipe profiterole tower

Croquembouche recipe Profiterole Tower

Croquembouche (crockenbush) are beautiful towers of custard filled profiteroles held together with caramelised sugar. This one is then wrapped in fine strands of pulled sugar. It looks impressive as a dessert centrepiece but is surprisingly easy to make. Croquembouche Profiterole Recipe Ingredients This recipe makes enough to make a croquembouche that is 27cm (10.63 inches) tall and 10cm (3.94 inc... »

dessert restaurant sydney

Pastry Chef Polyvoui & Chu Dessert Degustation

A dessert degustation is every dessert lovers dream.  Six over-indulgent courses of amazing desserts each consisting of intricate elements carefully balanced and beautifully plated. I suggest that you skip your main meal and save all the room for dessert. The pastry chefs that prepared the feast for us were Anna Polyviou of the Shangri La ... »

melting moment recipe masterchef

Melting Moments Cookie Recipe with Vanilla Buttercream – MasterChef

  I took these melting moments to playgroup this week and the mums loved them.  So here is the recipe for you.  The biscuit recipe is the one used by Julia Taylor in MasterChef - an Australian TV show.  Buttercream and Jam are my own versions.   Melting Moment Biscuit Recipe 180g (6.35 ounces) or 3/4 cup plus 1 tbsp ... »

fondant basics how to colour fondant

Recipe for home-made fondant (sugar paste)

Fondant Recipe Ingredients 1/2 cup or 176g (6.21 ounces) glucose syrup 1 tablespoon or 15ml glycerin 1 tablespoon or 14g (0.49 ounces) gelatin 1 tablespoon or 15ml water 900g (31.75 ounces) or 7 cups plus 2 Tbsp pure icing sugar Extra 1-2 teaspoons of water as needed Fondant Recipe Directions Place the glucose syrup and glycerin in a heatproof bowl. Sprinkle the gelatin over the top and then add t... »

molecular-gastronomy-spherical-custard-dessert-recipe

Molecular Gastronomy: Custard Ravioli Spherical Recipe

Custard Spherical Recipe Alginate bath: 5g (0.18 ounces) Sodium alginate molecular gastronomy kits available here 25g (0.88 ounces) or 2 Tbsp sugar 1 litre (0.26 gallons) distilled water Mix together the sugar and sodium alginate (this helps to stop it clumping). Put half the water in a blender and sprinkle the surface with a little of the sodium alginate mixture - blend 10 secs, repeat until ... »

spun sugar close up

How to Make Sugar Decorations for Desserts – Spun Sugar Recipe

  Add some crunchy texture and some wow factor to your next dessert with these easy and highly versatile sugar decorations.  This recipe is not suitable for children due to the high temperatures of the sugar syrup - but they will love eating it when it's ready. Ingredients: Approx 1 cup or 213g (7.51 ounces) sugar 1 tablespoon glucose syrup ... »

spoonful of dulce de leche thick caramel

Dulce de Leche Recipe Thick Caramel

Dulce de leche is a thick, caramel milk-based sauce. I have seen many recipes for it that involve simmering an unopened can of sweetened condensed milk in a big pot of water for several hours. I have tried this in the past, despite warnings that it might explode. It worked fine but still had that ... »