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A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

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.

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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.

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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.

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Orejones


Orejones means "big ears". They can be filled with cream flavoured with anything you like - try lemon or orange rind, or chocolate.

You'll need

1 (375gm) sheet butter puff pastry (see note) For brushing: lightly beaten egg For coating: dried shredded coconut   Vanilla crema 500 gm double cream 40 gm (¼ cup) pure icing sugar, or to taste 1 vanilla bean, scraped seeds only

Method

  • 01
  • Preheat oven to 200C. Roll pastry on a lightly floured work surface to 3mm thick and refrigerate until firm (20 minutes), then cut into 10cm strips and cut each strip on a slight angle to create 13cm-long diamond shapes. Working with one piece at a time (keep remaining pastry refrigerated until required), brush with eggwash and coat eggwash side with shredded coconut. Wrap around a 15mm-diameter stainless-steel rod (see note), coconut-side outward, pressing opposite corners to seal, forming a diamond-shaped cylinder. Repeat until rod is filled, place on a baking tray lined with baking paper and bake until pastry is golden and crisp (10-15 minutes). Cool, slide orejones off rods, clean rods, repeat with remaining pastry and set aside.
  • 02
  • Meanwhile, for vanilla crema, whisk cream, icing sugar and vanilla seeds until soft peaks form. Transfer to a piping bag fitted with a 1cm star nozzle and pipe into orejones, then serve immediately.

Note Use Carême puff pastry where available. Stainless-steel rods are available from hardware stores; you'll need to ask for them to be cut into lengths.


At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Oct 2009

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