dessert – Bakerholics Anonymous

Pistachio & White Chocolate Financiers

Published on March 29, 2023 by Elise BLeave a comment

Named because of their resemblance to a block of gold, these beautiful, flavoursome morsels are a bit fiddly to make but so worthwhile. I use a Kmart silicone mini loaf pan for mine so they’re slightly bigger than the average financier but when they’re this delicious – the bigger the better!

Begin this recipe the day ahead.

Ingredients (makes 12)
Pistachio praline paste
150g caster sugar
150g shelled unsalted, unroasted pistachios

Pistachio financiers
180g unsalted butter
170g icing sugar
80g pistachio meal (I make my own by blitzing unsalted pistachios in a food processor until you reach a sand-like texture)
70g plain flour
1 teaspoon baking powder
Pinch of salt
120g egg whites
1 teaspoon vanilla bean paste

White chocolate & pistachio whipped ganache
400ml thickened cream
150g white chocolate, chopped
50g pistachio praline paste

To decorate
Fresh raspberries, halved
Pistachios, chopped
Edible gold leaf (optional)

Method

Day before serving:
To make the pistachio praline paste, line a baking tray with baking paper. Combine the sugar, and 50ml water in a saucepan and bring to the boil (do not stir at this stage). Once the syrup is boiling, add the pistachios. Stir until the sugar crystallises around the pistachios then continue cooking until the sugar re-melts and caramelises. Remove from the heat and pour onto prepared baking tray. Once cooled, break into shards and blitz in a good processor until it liquefies and forms a paste (it may take up to 15 minutes).

To make the financier batter, cook the butter in a saucepan over a medium heat until it browns (wait until the foam subsides and you have a medium-dark colour). Set aside to cool. Whisk the icing sugar, pistachio meal, flour, baking powder and salt in a large bowl until combined. Mix in the egg whites and vanilla, then pour in the burnt butter and mix until just combined. Cover and leave in the fridge overnight.

For the white chocolate & pistachio whipped ganache, put all the ingredients in a small microwave safe bowl and melt in 30-second bursts on medium. Stir to combine, then cover and transfer into the fridge to chill overnight.

Day of serving:
Preheat the oven to 160ºC (approx. 140ºC fan-forced). Spoon the financier batter into the mini loaf pan moulds, filling each approximately one-third full. Bake for 15-20 minutes or until they are golden brown and crisp at the edges. Allow to cool for 5-10 minutes, then pop them out of the moulds and onto a cooling rack to cool completely.

Using an electric mixer fitted with the whisk attachment, briefly whisk the chilled ganache mixture until just fluffy. Transfer the whipped ganache to a piping bag fitted with a Wilton #104 petal nozzle and pipe the ganache onto the top of the financiers. Decorate with fresh raspberries, pistachios and gold leaf. Enjoy!

Adapted from ‘Pistachio financiers’ in First, Cream the Butter and Sugar by Emelia Jackson.

Black Forest Meringues

Published on January 3, 2021 by Elise BLeave a comment

Cherry season is always too fleeting for my liking, but while it’s here, I try to make the most of it. These black forest meringues showcase the cherries in a light and delicious summer dessert.

Ingredients (makes 6)
50g dark chocolate
2 egg whites, room temperature
Pinch of cream of tartar
½ cup caster sugar
Cherry Sauce
12 cherries, pitted and quartered
1 dessertspoon white sugar
1 dessertspoon water
1 teaspoon cornflour
Whipped Cream
250ml thickened cream
1 dessertspoon icing sugar
2 teaspoons vanilla extract
Dark Chocolate Sauce
200g dark chocolate melts
200ml thickened cream
To serve
24 cherries, pitted and halved
6 whole cherries

Preheat oven to 120°C. Line 2 large baking trays with non-stick baking paper.

Melt dark chocolate in the microwave or on the stove.

In a large bowl, use an electric mixer or electric hand beaters to whisk the egg whites until soft peaks form. Add the cream of tartar and then the sugar, a spoonful at a time, whisking until dissolved before adding the next spoonful (test this by rubbing a little of the mixture between your thumb and forefinger).

Use a dessert spoon to spoon the mixture onto the prepared trays. Shape into 6 even meringues with a slight well in the centre. Spoon melted chocolate onto each meringue and use a skewer to swirl it through the meringue mixture.

Place the meringues into the oven and reduce the temperature to 90°C. Leave the oven on for 1 hour or until the meringues are crisp and sound hollow when tapped on the base. Turn the oven off and allow the meringues to cool gradually in the oven (approximately 2 hours).

While the meringues are in the oven, make the cherry sauce by blitzing the cherries and water in a stick blender until smooth. Add to a small saucepan with the sugar and cornflour and stir constantly until thickened. Refrigerate until ready to serve.

Just before you are ready to serve, make the whipped cream and chocolate sauce. To make the whipped cream, blitz the cream, sugar and vanilla with a stick blender until thickened. To make the chocolate sauce, combine the chocolate and cream in a small saucepan over a low heat until melted and combined.

To serve, smear the cherry sauce on the plate and place a meringue on top. Top with whipped cream, halved cherries and then drizzle with chocolate sauce. Add a whole cherry on top and enjoy!

Meringue recipe adapted from Taste.com.au ‘Basic Meringues’ and Donna Hay’s ‘No Fail Meringue Mixture’.

Inspiration from Matt Preston’s ‘Individual chewy Black Forest meringues’ in delicious.

Easy No-Bake Lemon Cheesecake

Published on November 11, 2018November 13, 2018 by Elise BLeave a comment

This is my favourite cheesecake recipe which was kindly given to me by my high-school friend, Antonia. The filling has a silky texture with a delicious punch of lemon, and sets without needing gelatin. It’s a perfect no-stress summer dessert as you can make it the night before and leave it to set without a second thought.

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Ingredients (serves 8-10)
Juice and rind of 1 large lemon
400ml condensed milk
250g cream cheese, softened
300ml thickened cream
1 x 250g packet Arnott’s Granita biscuits (or equivalent)
75g butter, melted

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Method
Grease and line a 25cm round springform tin.

Crush the biscuits in a food processor and add the melted butter. Use the crumb mixture to line the bottom and part way up the sides of the prepared tin, pressing it in firmly with the bottom of a glass to ensure it is even.

In a large bowl, beat the cream cheese and condensed milk until smooth.

In a separate bowl, beat the cream until it is very thick but not fully whipped.

Gently combine the cream into the cream cheese mixture and stir until just combined. Add in the lemon rind and gradually add the juice (to taste).

Pour into the crumb lined tin. Cover the top with foil and secure with a rubber band.

Refrigerate overnight or until set (at least 7 hours).

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Recipe from Antonia

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Pavlova Wreath

Published on July 16, 2017July 16, 2017 by Elise BLeave a comment

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I made this pavlova wreath for a friend’s Christmas in July themed Birthday lunch. It’s a great, light way to finish a meal (perfect after a rich Christmas feast!) and looks festive without being kitsch. It’s great for Christmas Day as you can make and decorate it well ahead of time, giving you more time to focus on the main course and mingle with guests.

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Ingredients (serves 10-12)
6 large free-range egg whites
350g caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour

For the topping
600ml cream
2 teaspoons vanilla essence
½ – 1 tablespoon icing sugar (to taste)
2 punnets of strawberries
⅔ punnet of raspberries
½ punnet of blueberries
½ punnet blackberries
Mint leaves (optional)

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Method
Preheat oven to 160°C (140°C fan-forced). Line a large baking tray (or round pizza tray as I used) with baking paper and draw a 30cm circle in the centre.

Whisk egg whites with an electric mixer in a large, clean bowl until soft peaks form. Gradually add the sugar a little at a time, whisking on maximum speed until stiff and glossy. Once all of the sugar has been added, continue mixing for 10 minutes or until all of the sugar has been dissolved (test this by rubbing the meringue mixture between your fingertips and ensuring it is smooth). Mix the vinegar and cornflour in a cup and stir it into the egg whites.

Spoon dollops of meringue mixture onto the prepared circle on the baking paper as below: 5xNnVspLSUuZc9DoPgiObg_thumb_d68

Transfer to the oven and immediately reduce the temperature to 140°C (120°C fan-forced). Bake the pavlova for 1 hour–1 ¼ hours, until the outside is hard but still white. Turn the oven off, prop the oven door open with a matchbox and leave the pavlova inside for an hour to cool and dry.

To assemble, whip the cream, vanilla and icing sugar until thickened. Gently spread over the top of the wreath and top with fruit and mint leaves. Enjoy!

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Recipe adapted from Mary Berry’s Christmas Pavlova recipe on BBC Food.

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Coffee & Walnut Torte

Published on March 18, 2017 by Elise BLeave a comment

While the ingredients for this torte look a little odd (particularly the Jatz biscuits!) the end result is absolutely delicious – the torte is crisp on the outside and chewy on the inside with a subtle coffee flavour. It’s a firm family favourite that always disappears far too quickly.

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Ingredients (serves 6-8)
3 egg whites
1 cup caster sugar
½ teaspoon white vinegar
1 teaspoon vanilla extract
20 Jatz biscuits, crushed
⅔ cup walnuts

1 tablespoon icing sugar
½ teaspoon vanilla extract
1 teaspoon instant coffee (dissolved in a small amount of water)
1 cup cream
Chocolate shavings (to decorate)
Walnuts (to decorate)

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Preheat oven to 180°C (160°C fan-forced). Line a 9″ pie plate with baking paper.

Beat egg whites until stiff peaks form. Gradually add caster sugar, vinegar and vanilla and beat until very stiff. Fold in Jatz biscuits and walnuts. Spread in prepared pie plate and smooth the top.

Bake for 35 minutes. Prop open the oven door and allow to cool in the oven for approximately 20 minutes. Then transfer to a wire rack and allow to cool completely. Trim the baking paper so it can no longer be seen.

To make the coffee cream, add icing sugar, vanilla, coffee and cream to a medium bowl and bit until thickened and stiff.

Spread generously over the cooled torte and, if desired, decorate with chocolate shavings and extra walnuts. Keep in the fridge until ready to serve. Enjoy!

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Recipe from Kaye Potter.

Apple Pie

Published on March 13, 2017July 23, 2021 by Elise B3 Comments

This cheat’s apple pie uses pre-made pastry which allows you to spend more time decorating. I used pink lady apples because that’s what we had in the house, but it would work well with granny smith apples instead (but you may want to add in a little more sugar). Happy baking!

Ingredients (serves 8)
5 medium apples peeled, cored and chopped into cubes
½ cup water
¼ cup caster sugar
2 teaspoons lemon rind
3 teaspoons ground cinnamon
1 egg, lightly beaten

Method

Grease a 25cm pie dish. Preheat oven to 180°C.

Peel, core and chop your apples. Place the apples and the water in a large saucepan and bring to the boil. Reduce the heat and simmer, covered, for about 6-7 minutes or until the apples soften. Drain all water. Stir in sugar, lemon rind and cinnamon.

Line pie dish with pastry (you may need to join 2 pieces together) and prick the bottom with a fork. Top with baking paper and pie weights or rice and bake for approximately 20-25 minutes or until lightly golden. Remove the pie weights and allow to cool.

Meanwhile, use the offcuts from the first 2 pieces of pastry to cut out leaves and flowers using cookie cutters.

Using the third piece of pastry, cut 6 thin strips, 2 thick strips and 6 very thin strips (to form 2 braids). Use the excess pastry to cut more leaves and flowers.

Spoon the apple mixture into the cooled pie base. Top with pastry strips and braids in a woven lattice design. Use the pastry leaves and flowers to decorate the edges. Gently brush the pastry with the beaten egg.

Bake for 25-35 minutes or until pastry is golden and crisp. Serve with cream or ice-cream. Enjoy!

Adapted from the Australian Women’s Weekly ‘Apple Pie’.

Nutella “Freakshake”

Published on March 5, 2017July 23, 2021 by Elise BLeave a comment

Ever since the cafe Pâtissez opened in June 2015 in my home town of Canberra, I have been desperate to try one of their famous FreakShakes. Clearly I’m not alone, because their FreakShakes garnered media attention from Toowoomba to Tokyo to Timbuktu, and copycat versions have cropped up all over the world.

I feel a particularly strong urge to go there, not only because their food and drinks look almost illegally delicious, but also because we have known one of the owners, Gina, for years as she previously owned a school uniform shop and worked with my Mum to develop a uniform for Jerrabomberra Public School in 2001. It has been amazing to see her success!

f-nutz-cookie-gay-fruit-ban_6953a5d1-5cf6-420d-bd85-3e0fada94416 — *A selection of Pâtissez’s world-famous FreakShakes. Image:* *pattisez.com.au*

Screen Shot 2017-03-05 at 5.35.08 PM.png — *How flipping amazing do these doughnuts look?!?! Image: @pattisez Instagram*

While I’m still hopeful I’ll get to visit Pâtissez in the not too distant future, for the time being I’ll make do with some homemade versions, starting with this easy Nutella and pretzel shake.

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Ingredients (serves 1 very hungry person)
2½ tablespoons Nutella
400ml milk
1 tablespoon chocolate syrup
1 scoop good-quality vanilla ice-cream

To decorate:
8-12 pretzels
Whipped cream
Nutella (extra)

Method
To make the milkshake, combine chocolate syrup, Nutella, ice-cream and milk in milkshake shaker and shake until bubbly and combined.

Using a metal spatula or butter knife, spread Nutella generously on the inside of a mason jar and around the outside of the rim. Stick pretzels on using extra Nutella so they line the rim. Pour the milkshake into the prepared mason jar. Top with a generous amount of whipped cream, a drizzle of Nutella and 4 extra pretzels. Enjoy!

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Inspired by Pâtissez’s ‘Pretzella’ FreakShake

Pumpkin Pies with a Brûlée Topping

Published on November 19, 2016 by Elise BLeave a comment

Thanksgiving is almost upon us and while my family doesn’t celebrate it, we have developed a fondness for pumpkin pie since the first pumpkin pie I made for “Chrisgiving” in 2014. To change things up this year, I decided to make individual pies for everyone and for crunch, added a brûlée topping. Yum!

Ingredients (makes 8)
Pastry
1 ⅔ cups plain flour, sifted
110g butter, chilled
110g pure icing sugar
1 egg yolk

Filling
2 cups pumpkin puree (made by roasting 1 whole butternut pumpkin (skinless), blitzing it into a smooth paste in a blender and then putting it in a sieve for an hour to remove the excess juice)
3 large eggs
½ cup sugar
⅓ cup brown sugar
¾ cup cream
1 ½ teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
A pinch of salt
1 quick grind of pepper

Brûlée Topping
Caster sugar

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Method
For the pastry, place flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and 2 tblspns cold water and process until the mixture comes together in a smooth ball. Enclose in a plastic wrap and chill for 30mins.

Preheat the oven to 190°C. Grease 8 10cm loose-bottomed tart pans well with margarine and canola oil spray.

Roll out pastry on a lightly floured surface and lift pastry into a tin, easing into the sides & trimming the excess. Repeat with the remaining tins. Chill the pastry in the tins for 15mins. Line the pastry with baking paper and fill with pastry weights. Blind-bake for 10mins, then remove paper and weights and return to the oven for 5mins or until crisp and lightly golden. Allow to cool slightly.

Meanwhile, whisk eggs and sugar until smooth. Add the pumpkin puree, cream, vanilla and spices and stir until all incorporated.

Remove the baking paper and pie weights and pour mixture into pastry cases. Bake pies in the oven for 10 minutes before reducing the heat to 160°C fan-forced and baking for a further 20-25 minutes, or until the filling has set.

Allow to cool completely before gently removing pies from the tins. These can be served without the brûlée topping as mini pumpkin pies.

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To create the brûlée topping, sprinkle the tops of the pies liberally with caster sugar and then heat with a blowtorch until the sugar has melted and formed a crisp coating. Serve with ice cream or whipped cream. Enjoy!

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Pastry recipe adapted from the delicious. ‘Sweet’ cookbook and pumpkin pie filling recipe from Inspired Taste.net

Peanut Butter, Caramel & Chocolate Drip Cake

Published on August 14, 2016August 14, 2016 by Elise BLeave a comment

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This cake is highly over-the-top, but highly delicious. 3 layers of rich dark chocolate cake slathered in salted caramel sauce and peanut butter frosting, draped in chocolate ganache and topped with all things good: honeycomb, caramel macarons, peanut brittle, maltesers, snickers pods, jersey caramels and caramel popcorn.

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Ingredients (serves 16)
Chocolate Layer Cake
2 boxes dark chocolate cake ( I used Betty Crocker moist devil’s food cake)

Salted Caramel Filling

Peanut Butter Frosting
1 ½ cups smooth peanut butter
375g butter, softened
6 teaspoons vanilla extract
6 cups icing sugar
3 tablespoons milk

Dark Chocolate Ganache
170g dark chocolate melts
¾ cup cream
1 ½ teaspoons corn syrup

Toppings
1 x packet Snickers pods
1 x packet caramel popcorn
1 x packet jersey caramels (halved diagonally)
1 x packet peanut brittle
1 x packet Maltesers
Salted caramel macarons (optional)
Honeycomb

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Method
Make 4 cakes, according to packet instructions, by halving the batter from each cake mix. Carefully trim cooked cakes where necessary to ensure they are perfectly flat, and use the best 3 (freeze the 4th for another time, or add a 4th layer if you really want to impress).

To make the frosting, beat peanut butter and butter until smooth. Add vanilla and slowly add the icing sugar. Add the milk and beat until just combined.

Spread a generous layer of frosting onto the bottom cake layer, and then top with caramel filling. Repeat with the remaining layer/s.

Spread frosting onto the top and sides of the cake – don’t worry if you get crumbs in it, this is called the crumb coat. Using a spatula or protractor (as I did!), scrape off excess frosting so you have a thin smooth layer.

Refrigerate cake for 30 minutes or until frosting is firm. Add a second layer of frosting onto the top and sides of cake, using the protractor again to scrape off the excess and create a smooth finish. Refrigerate for a further 30 minutes.

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Place chocolate melts into medium bowl and set aside. Heat cream in a saucepan over medium-high heat just until it almost starts to simmer. Remove from heat and pour over chocolate. Let sit for about 5 minutes and then stir with a wooden spoon until chocolate is completely melted and smooth. Stir in corn syrup.

Use a spoon to add a few purposeful drips over the top edge of the cake. Then spoon more ganache on top of the cake, allowing it to drip at varying points around the cake.

Top cake with honeycomb, caramel popcorn, maltesers, jersey caramels, pods and macarons. Enjoy!

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Honeycomb

Published on August 14, 2016June 27, 2017 by Elise BLeave a comment

This is an old family recipe for delicious honeycomb – perfect enjoyed by itself, dipped in chocolate to make home-made ‘crunchies’, or as decorations on cakes.

Note: best consumed on the day it is made and stored immediately in an airtight container so it doesn’t go sticky.

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