This is a golden macaron. It is special because it contains no nuts. That's right not a hint of almond meal or any other ground nuts or seeds. Many people have nut allergies and some just can not get hold of almond meal so they asked ' Can I substitute almond meal for wheat ... »
Chocolate cremeux or chocolate cream is a versatile element that you can use in a range of desserts. It is not as sweet as ganache but is richer than a mousse. In the words of one of my friends, "this is the best dessert I have ever tasted". Chocolate Cremeux Recipe Ingredients 200g (7.05 ounces) Milk Chocolate 270g (9.52 ounces) Dark ... »
Best Chocolate Cream Cake YUMMM! Crispy chocolate base topped with a hazelnut dacquoise, chocolate cremeux, chocolate rectangles and whipped milk chocolate. Every now and then you find a dessert that is just perfect. It looks amazing, tastes divine, has a variety of textures and of course the shopping list has to include chocolate! Lots of chocolate! ... »
In this post I will show you how to make seven chocolate bowls using 3 different techniques - balloons, ice and lined containers. You will need to use chocolate melts or tempered chocolate to make these, if you are not sure how to temper chocolate it is explained here. If you use melts that contain ... »
The Adriano Zumbo cookbook 'Zumbo' is filled with all the sweetest things that you could imagine from 'salted butter popcorn zumabrons' (macarons) to 'gibbo & zumb's australian adventure' - my rendition is pictured above. But is ithis cookbook too complicated to be of value to most home cooks? In my opinion this book definitely has not ... »
Chocolate sphericals are like an explosion of melted chocolate in your mouth. After many failed experiments I have finally developed a recipe that not only works but tastes divine. You have got to try these. Molecular Gastronomy Kits are available here... 200mL (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp cream (35% fat) 1 Tbsp grated fresh ginger (optional) 20g (0.71 ounces) ... »
I am often asked why have my macarons failed?! Why are there no feet?! Why have the macaron shells cracked? And which recipe do you use for your macarons? So here it is... french macaron recipe and troubleshooting. On a recent holiday I found a 200 year old cookbook on my mums bookshelf. It tells ... »
My youngest is now a one year old, running around the house opening draws and pulling things out of the pantry cupboard. I wanted his first cake to be special - not just in looks but in taste. He had never had chocolate, lollies or cake before so this was a big day. The cake I ... »
Make you next dinner party stress free by planning ahead. Cheesecakes can be prepared weeks ahead and left in the freezer. Pull them out the morning that you need them, decorate and defrost in the fridge. You can even make individual sized ones using fancy cupcake wrappers in a muffin tin. Just defrost one for ... »
To quote a friend... "I HAVE to get the recipe off you for that pavlova...I think I am having withdrawls this week and can still taste how divine it was!" If you've never had it, then imagine chocolate mousse encased in a crisp meringue shell, topped with cream, chocolate and strawberries. Yummm! And the ... »
The perfect dessert for someone who likes a little bit of everything. "This is the yummiest thing I have ever tasted in my life", was a comment from one of our beautiful dinner guests. Entremets are amazing to eat but can seem complex to make because of the sheer number of elements involved. Here is ... »
You can flavour your ice cream by adding different things to the boiling cream - for example a mashed banana, melted dark chocolate, a donut, vanilla beans...it's up to your imagination. If you would like a fruit syrup based ice cream swap the 150ml of cream for 150 ml of fresh strained juice from ... »
Crisp pastry lined with milk chocolate, gooey caramel, fresh banana, a dollop of cream topped off with home made banana ice cream. Every element of this banoffee pie is yummy, put it all together and it is irresistable. Pastry You can make your own pastry - I will post on that another day, or buy individual ... »
Are you looking for a surprise element for your next dessert? Sphericals have a liquid centre encapsulated by a gel membrane. This is achieved by using sodium alginate which gels in the presence of calcium. molecular gastronomy kits available here There are lots of videos and photos on the web showing how to make sphericals or raviole ... »
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 ... »
The kids loved these sphericals, although I think they may have enjoyed playing with them on their hands even more than eating them. So how do you make them? Well put simply you add sodium alginate to a container of water and then add calcium salts to the liquid that you want to make into a ... »
After watching the Master Chef New York episode I really wanted to taste the 'gold bar' dessert. Unfortunately the chef did not share his recipe with the world. Based on the layers that the contestants described here is my version- minus the gold leaf that adorned it. I did find several sources of gold leaf online ... »
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 ... »
These paper thin tuiles provide a crispy element to a dessert and give it a classy finish. Pictured above with the 'masterchef gold bar' 90g (3.17 ounces) or 1/4 cup Glucose Syrup 180g (6.35 ounces) or 3/4 cup plus 1Tbsp and 1tsp Caster Sugar 2 teaspoons of water 120g (4.23 ounces) dark Chocolate Place Glucose syrup, sugar and water into a saucepan and bring to the ... »
Italian Meringue Frosting With a new baby in the house, this cake needed to be simple to make. We had a lego themed party which went down a treat - read about the party games here. The cake is a layered chocolate cake with chocolate mousse covered in Italian meringue. The figures and words are ... »
Cake Pops seem to be everywhere in the US, even starbucks has them, yet I have heard very little of them here in the land down under. Their decoration can range from pretty, like my ones above, to extraordinarily intricate designs. So I thought I'd give them a go. I made three mistakes on my first ... »
This is easy to make and can be used to top any chocolate cake or hot as a sauce with desserts. Using the proportions below, it will set about as hard as butter in the fridge. So it is good for truffles or for if you want it to hold its shape when piped. ... »
Honeycomb Ingredients 365g (12.87 ounces) or 1 2/3 cup plus 1tsp caster sugar 140g (4.94 ounces) or 1/3 cup plus 1Tbsp glucose syrup 110ml or 1/3 cup plus 2Tbsp water 1 tsp bicarb 1/2 tsp baking powder Instructions ) Gather everything you need including a pastry brush in a cup of water, a bowl lined with non-stick paper, bicarb and baking powder measured out ... »
Best Chocolate Cake Recipe Ever Have you ever been disappointed by a dry and tasteless chocolate cake? Well then this is the recipe for you. This is my all time favourite chocolate cake recipe. It makes a rich moist cake that tastes like chocolate. The photos below are from making four times the quantities listed ... »
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