Here is my recipe for Chocolate Hazelnut Macarons, these are basically Nutella Macarons. These macrons have a two chocolate and hazelnut macaron shell sandwich in between a smooth Nutella ganache filling. This recipe makes 24 macarons.
Here is a great quick and easy cupcake recipe that uses one of the most popular chocolates you can buy at Easter - Cadbury Creme Eggs. This Easter treat consists of a chocolate cupcake, topped off with vanilla buttercream and then decorated with a chocolate ganache drizzle and Cadbury Creme Egg halves!
This recipe combines two of my favorite things Oreos and Brownies. These brownies are soft, chewy and fudgy. In addition to that these brownies have a layer of Oreos in the middle and the top of the brownies are decorated with chopped Oreos!
The technical challenge for the botanical week on series 7 was to make a Fresh Herb Fougasse. A Fougasse is a french flatbread, decorated to resemble an ear of wheat. The difficult part of this challenge was to open up the cuts in the dough so that they do not close when the bread is baked.
With summer coming to an end this is the perfect time to make a cake that uses raspberries. This is a chocolate cake soaked in raspberry syrup, filled with raspberry buttercream and top off with chocolate ganache and fresh raspberries!
On yesterdays episode of The Great British Bake Off it was biscuit week and for the signature challenge, the bakers had to make sandwich biscuits. So for this, I decided to make Viennese Whirls, which was the technical challenge on series 7 episode 2 of the Bake Off.
Choux pastry swans are great to serve for dessert, they are something different compared to profiteroles or eclairs. Piping the choux pastry to create the swan bodies and heads can be a little bit difficult so take your time. The choux pastry swans are filled with salted caramel and topped off with a vanilla whipped cream.
This technical challenge can be difficult for several reasons. The brandy snaps contain a lot of sugar which means they can easily burn. Another problem you may face is the rolling up part, you have to set the brandy snaps to cool slightly so they are still pliable, if you wait too long they may break and crack when you try to roll them up, so timing is key.