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Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Momofuku's steamed buns

Baba au rhum with bitter orange cream and citrus salad


You'll need

210 gm plain flour ¾ tsp dried yeast 3 eggs 60 gm butter, softened 1 tsp honey 1 tbsp apricot jam   Citrus salad 300 gm white sugar 600 ml fresh orange juice 2 each of orange and grapefruit, peeled and segmented   Bitter orange cream 3 egg yolks 50 gm caster sugar 25 gm plain flour 250 ml (1 cup) milk 125 gm fine-cut orange marmalade 150 ml pouring cream, whipped to soft peaks   Citrus syrup 250 gm white sugar 1 orange and 1 lemon, rind removed with a vegetable peeler 1 vanilla bean, split and seeds scraped 200 ml golden rum (or to taste)

Method

  • 01
  • Preheat oven to 170C. Combine flour, yeast and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Add eggs, butter and honey and mix until dough is elastic. Divide dough among 4 lightly greased 100ml-capacity dariole moulds, cover with a damp tea towel and stand in a warm place until double in size (30-40 minutes). Bake until golden and babas sound hollow when tapped (15-20 minutes). Remove from moulds and place in a shallow dish. Keep warm.
  • 02
  • Meanwhile, for citrus salad, heat sugar in a frying pan over medium heat until dark caramel (10-15 minutes). Add juice (be careful as it will spit), bring to the boil and cook, stirring to dissolve caramel, until reduced by one third (5-10 minutes). Cool, add citrus segments, cover and refrigerate.
  • 03
  • For bitter orange cream, whisk together yolks and sugar in a bowl until combined, then add flour and whisk to combine. Bring milk just to the boil over medium heat (5-7 minutes), gradually pour over egg yolk mixture, whisking to combine. Transfer to a clean saucepan and cook over medium heat, stirring continuously, until thick (3-5 minutes). Set aside to cool, then refrigerate until chilled. Stir in marmalade to combine and fold through cream. Cover and refrigerate until needed. Makes 2 cups.
  • 04
  • For citrus syrup, combine all ingredients except rum in a saucepan. Cook over medium heat, stirring until sugar dissolves and syrup is warm (3-5 minutes). Add rum, pour over warm babas and turn frequently to soak in syrup until almost all is absorbed (10-15 minutes).
  • 05
  • Meanwhile, combine jam and 2 tsp water in a small saucepan and stir over medium heat until jam dissolves. Brush over babas, then serve with citrus salad and bitter orange cream.

“I dined at The Brasserie by Philippe Mouchel at Melbourne’s Crown with colleagues, and those who didn’t order the sensational baba au rhum wished they had. Please persuade Philippe Mouchel to part with his recipe.”
Christine McCraith, Canterbury, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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