cake pops, macarons & co. our 100 top recipes presented in one cookbook
DESCRIPTION
for cake pops loversTRANSCRIPT
Cakepops,Macarons&Co.
Biscuitsorcookiesareout!Cakepops,macaronsandwhoopiepiesaredefinitelyin!Notonlydotheytasteexceedinglygood,butthey’llbethecentreofattentionthankstotheirmouthwateringlook.Inthisattractivebookweshowyouhowtocreatethesedeliciousstarcakesinnotime.Forcoffeemornings,in-betweensnacks,kids’birthdaysorasathoughtfulgift–ourdelightfulminicakesaregenuineshowstoppers.
©Naumann&GöbelVerlagsgesellschaftmbH,asubsidiaryofVEMAGVerlags-undMedien
AktiengesellschaftEmil-Hoffmann-Straße1,50996Cologne(Germany)
www.vemag-medien.deFrontcoverphoto:©RuthBlack–Fotolia.comTranslationfromGerman:MoCroasdalefor
SAWCommunications,Dr.SabineWerner,MainzRealisationoftheEnglishedition:
SAWCommunications,Dr.SabineA.Werner,MainzCompleteproduction:
Naumann&GöbelVerlagsgesellschaftmbHAllrightsreserved
ISBN978-3-8155-8778-2
Picturecredits
KlausKlaussen:pp.16/17,65,67,68
FoodFotografieMichaelBrauner:pp.171,186,207,211,212,214,216,220
Fotolia.com:©StudioDER:pp.72below,73
Allotherphotos:TLCFotostudio
Decorativeillustrations:CorinnaWeis
ContentsIntroduction
Cakepops
FromcakecrumbstoballsBasiccakepopsrecipe
Afrocakepops
Fairycakepops
Chickencakepops
Sheepcakepops
Moonandstars
Elkcakepops
Mousecakepops
Egyptianmummies
Candyapples
Cupcakecakepops
Doughnutcakepops
Beecakepops
Christmastreecakepops
Christmascakepops
Toadstoolsonsticks
Luckypigs
Gateaucakepops
Cakepopspooks
Cheekypirates
Harbingersofspring
Clownparade
Trufflecakepops
Skullcakepops
Eastereggsonastick
Footballcakepops
Macarons
ThemeringuemixBasicmacaronsrecipe
Pistachiomacarons
Cocoamacaronswithchocolateganache
Coconutmacaronswithchocolateandgingerganache
Darkmacaronswithwhitechocolateganache
Macaronswithvanillabuttercream
Macaronswithpeachbuttercream
Macaronswithcranberrycream
Yellowmacaronswithlemonbuttercream
Macaronswithrosemaryandvanillacream
Greenmacaronswithmintcream
Macaronswithespressocream
Macaronswithchocolateandorangeganache
Hazelnutmacaronswithhazelnutfilling
Redmacaronswithcherries
MangomacaronswithProsecco
Macaronswithanicedblueberryfilling
Strawberrymacaronswithmint
Chocolatemacarons
Raspberrymacaronswithmascarpone
Whoopiepies
Marshmallowwhoopiepies
Pistachiowhoopiepieswithacranberryfilling
Chocolatemadnesswhoopiepies
Raspberryandspongewhoopiepies
Marzipanwhoopiepies
Strawberryandbasilwhoopiepies
Coconutwhoopiepieswithacreamcheesefilling
Croquantwhoopiepieswithginger
Carrotwhoopiepies
Chocolateandpeanutbutterwhoopiepies
Bananawhoopiepieswithcroquant
Miniwhoopiepieswithchillichocolatecream
Whoopiepieswithlemoncream
Peanutandchocolatewhoopiepies
Whoopiepieswithraspberrycream
Coffeewhoopiepies
Chocolatewhoopiepieswithmintcream
Yoghurtwhoopiepieswithapricotfilling
Hazelnutwhoopiepieswithblackberrycream
Chocolatechipwhoopiepies
Biscuits
Macaroon-toppedbiscuits
Chocolateandwhiskystars
Raspberrytarts
Orangebiscuitswithabutterfilling
Brandyandnutbiscuits
Chocolateandorangetarts
Butterbiscuitswithacassisfilling
Chocolateandnutbrownies
Passionfruitbiscuits
Apricotanddatecakes
Amarettobiscuitswithicecream
Orangeandmeringebiscuits
Almondmounds
Cocoabiscuitswithchocolatemeringue
Nutmegbiscuitswitheggliqueur
Nutandcappuccinotriangles
Bananastarswithwhitechocolatecream
Vanillabiscuitswithpinenutfilling
Pistachiosandwiches
Apricotflowers
Strawberryandvanillatarts
BiscuitswithArmagnacplums
Shortbreadswithspicyganache
Espressokisses
Hazelnutsbiscuitswithahazelnutfilling
Mocha-hearts
Chocolateandmarshmallowdouble-deckers
Coffeebrownies
Nutbiscuitswithcreamganache
Miniprofiteroleswithchocolatecream
Three-chocolatebrownies
Tinglylimebiscuits
Creamcheesebrownies
Jellyheartswithmarzipan
Tiramisubiscuits
Eggliqueurrings
Pineappleandcoconutbiscuits
Nutbiscuits
Walnutballs
Pressburgtriangles
Amarenaparcels
MoreGourmeteBooks!
Cakepops,macarons,whoopiepies–boringold“cookies”aresopassé!ThesetrendynewconfectioneriescomefromFranceandtheUSA,andarenowalsoatthetopofthelistsof“favourites”inotherpartsoftheworld.We’dliketotellyoumoreabouttheseinnovativelittletreatsandshowyoujusthoweasyitistomakethemyourself.
CAKEPOPS
Theyaresweet,round,andalmosttoocutetoeat–cakepopsarethenewstarsinthesweet-lover’ssky!Notonlydotheselittlecakes-on-a-sticktasteunbelievablygood,buttheyalsolooktoogoodforanyonetoresist!Thenameisacombinationofthewords“lollipop”and“cake”.Cakepopstastelikecake,butwiththestickandroundballontoptheylooklikealollipop.
Allyouneedtomakethemisplainspongecake.Youcutoffthecrustandcrumbthecake,thenaddcreamcheeseandicingsugarandshapethismixtureinto
smallballs.Thelittleballsarethenattachedtosticksanddecoratedanywayyoulike.Youwillfindthebasicrecipeforthecakemixinthechapteroncakepopsonpages18and19.Ifyou’reinahurry,youcanalsouseboughtcakeoraflanbase,anduseitasexplainedinthebasicrecipe–thiswillsavethetimeneededforbaking!Anelectriccakepopmakeralsoprovidesasterlingservice.Themixissimplyspoonedintothedipsinthecakepopmakerandbaked.Theballsarereadyinjustafewminutes–andyoucanstartdecorating!
Attachthecakeballstocakepopstickswhentheyarecompletelycool.Dipafewcentimetresofthesticksinicingorchocolateglazefirst,theninsertthemtothatdepthintheballs.Thiswillhelptheballstostayonthesticks.Oncethe“glue”hasdried,youcandecoratethecakepops.
ImaginativelydecoratedForthedecorating,thecakeballsareusuallyfirstgivenastickycoatingsuchasicing(frosting),chocolateorapricotglaze,andthentheycanbedecoratedjustasyoulike.Tocoatthecakepopswithicingoraglaze,pouritintoatall,narrowcontaineranddipthecakepopsinit.Youcanalsobrushthemwithapastryorsimilarbrush.
Suitabledecorationsaregratedcoconut,choppednuts,brittle,chocolatesprinkles,chocolateflakes,sugarflowers,hundredsandthousands,sparklingsugar,ediblegoldleaforcocoapowder–letyourimaginationrunwild!
Putthecakepopsinthecakepopstandtoset.
IcingandlemonicingForaclassicalicing,combineicing(confectioner’s)sugarwithalittlewatertomakeafairlyviscous,smoothmixture.Alternatively,youcanmakeafruitlemonororangeicinginthesameway–simplysubstitutelemonororangejuiceforthewaterandmixitwiththesugar.
ApricotglazeTheitemsareglazedallaroundwithapricotjam.Itisalsooftenusedasundercoatingforchocolateglazes,marzipanandreadytorollfondanticingstohelpthemstickbetter.
Tomakeanapricotglaze,simplystraintheapricotjamthroughasieve,boilinasmallsaucepanwithalittlesugarforabout3minutes,stirringcontinuously.Theapricotglazeisbrushedonthecakewhilestillhot.
ChocolateglazeForasimplechocolateglaze,chocolatesimplybreakthechocolatecoatingintosmallpiecesandmeltoverhotwater.
CandyMeltsCandyMeltsareeasy-to-meltwafersofcolouredcoating.Theyareavailableinawiderangeofcoloursandflavours.Thedropsaremeltedoverahotwaterbathorbain-mariejustlikechocolatecoating.Ifthemeltedcandiesaretoostiff,theycanbethinnedbyaddingcoconutoil.
Creativelywrapped–marzipanandreadytorollfondantWhetherpirate,elkorfairy,thecakelolliessuitanyoccasion!Almondpasteorreadytorollfondanticing(sugarpaste),whichisavailableinlotsofcoloursandflavours,areusedtocreatetherightlook.Athinlayerofastickybase–apricotglaze,icingetc.–isfirstappliedtohelpthefondantsticktothesurfaceofthecake.Almondpastehastobekneadedwithalittleicingsugartomakeitmalleable.
UsefultoolsAllyouneedfordecoratingthecakepopswithreadytorollfondantisarollingpin,aknifeandavarietyofcutters.However,formorechallengingdecorations–ortomakeyourtaskeasier–youcanbuyawiderangeofusefulaccessoriessuchassiliconerollingpins,fondantcuttersandmodellingtools,plusreliefmatsandleafandflowercuttersordecorativebordersets.
DecoratingwithreadytorollfondanticingBeforefondanticingcanbeused,itneedstorestatroomtemperatureforabout2hours,thenkneaditthoroughlywithlightlygreasedhandstomakeitmalleable.Itisimportanttokneadallofthefondant,i.e.nottofoldanyareasovereachother
toknead,toensurethatthesurfaceremainssmooth.Thefondanticingisthenrolledoutonaworktopdustedwithcornstarchandusingawoodenorsiliconerollingpin.
Towrapacakepopinreadytorollfondanticing,cutacircleoftherightsizeoutofthefondantusingaknifeorsuitablysizedcircle.Placethecircleoverthetopofthecakepopandbrushdownthesideswithyourhandstomakeitsmooth.Ifyouseeanybubbles,justpiercethemwithapinandbrushthemout.
Motifscutoutofreadytorollfondanticingsuchaswings,ears,armsandsooncanbestucktothesurfaceoffondanticingwithapricotglaze,icingorwater(onlyuseaverysmallamount).Whiskedeggwhiteorroyalicingalsomakegood“glues”.
Ifyouareunabletofindasuitablecutterforaparticularmotif,youcaneasilymakeyourowntemplate.Drawyourchosenmotifonapieceofcardandcutitout.Placethetemplateonthereadytorollfondanticingandrunaknifearoundit.
MACARONS
Sosimpleandyetsodifferentfromanyotherkindofcakeortartorpastry.Creamy,sweetmacaronshavelongbeenaparticularlydelicatespecialityinFrance.Inrecentyears,theyhavealsobecomeverypopularbeyondthecountry’sborders.Andit’shardlysurprising,becausethelittlemeringuesmadeoffinelygroundalmonds,icingsugarandeggwhitearenotonlydelightfultoeat,butarealsoenchantingtolookat.Robedinawidevarietyofcolours,theyabsolutelykeepwhattheypromise.Thewafer-thin,smoothexteriorconcealsasoft,delicateinterior,andthecreamyfillingofbuttercream,ganacheor–morerarely–jam,meltswonderfullyinthemouth.
Asingeniousastheselittlesweetdelightsare,ifyoubearjustafewpointsinmind,you’llfindthattheyarereallyeasytomakeyourself.
Aboveall,makesurethatthealmondsarereallyfinelyground.Eithergrindthemyourself,orbuysomeandgrindthemagaintogetherwiththeicingsugar.
Andbesuretofollowtheinstructionsforthedryingtimewhenyouhavepipedthemacaronsontothebakingtray.Leavethemtodryatroomtemperatureforabout15minutesbeforebakingthem;thiswillpreventthemacaronsfromcrackingintheoven.However,trynottoletthemdryforlongerthan15minutes.
Keepyoureyeonthemwhiletheyareintheoven.Theyshouldnotturnbrown,soit’sprobablyagoodideatoputthemonthebottomrunner.
Pleasenotethat,unlikemostbiscuitsandcookies,macaronslosetheirflavourquitequickly,sodonotstorethemforlongerthan5–7days.
Andfinally,oneofthemostimportantthingsyoushouldconsideristoweighouttheingredientswithabsoluteprecisiontoensurethatthesedelicatedelightsturnoutwell.Keepstrictlytothequantitiesgivenintherecipes,andyoucanbesurethatyourhomemade,light-as-airtreatswillbeagreatsuccess!
WHOOPIEPIES
Whoopiepiesarealsoarelativelynewarrivalonourshelves,althoughtheyhave
beenpopularinsomepartsoftheUSAsincethe1920s.Thesweet,flatcakeslooklikelittlesandwichesthatcanbefilledwithmanydifferentcombinationsofsugar,butter,cream,creamcheese,blancmange,fruit,marshmallowsandmuchmore,thenfoldedtogether.
Themixisacombinationofmuffinandcakemix,andwasusuallychocolate-flavoured.Theoriginalfillingwasamarshmallowcream.Now,though,therearenumerousflavourcombinationsbothforthecakesandforthefillings.Andifyou’rereallyadventurous,youcangettoworkanddecoratethesweetcreamwithchocolatesprinkles,choppednutsorbrightlycolouredsugarpearls,orcoatthecakewithicingorchocolateglaze.
12
34
56
bigpinchofbakingpowder
40gcreamcheese(fullfat)
70gsievedicingsugar
butterforthetin
Pre-heattheovento160°C(GasMark2.5,fanoven140°C)andbutterasmallloaftin(approx.18cmlong).
Whisktogetherthebutterandsugaruntilfluffy,thenaddtheeggandcombinewell.Stirtogethertheflourandbakingpowderandgraduallyaddtothewet
mix.
Spoonthemixintothetinandbakethecakeinthemiddleoftheovenforabout15minutes.Leaveinthetinforabout30minutesuntilcool,thenturnit
outandplaceonacoolingrackuntilcompletelycool.
Stirtogetherthecreamcheeseandicingsugaruntilwellcombined.Cutthehardcrustsoffthecake,thencrumbletherestofthecakewithyourhands.
Combinethecreamcheeseandcakecrumbsandshapethismixtureinto12balls.Placetheballsintherefrigeratorforabout1houruntilfirm–orputtheminthefreezerifyou’reshortoftime!
Foradarkcake,useonly60gflourandstir2tablespoonsofcocoapowderintothecakemixattheend.
Attachthecakeballstocakepopstickswhentheyarecompletelycool.Itisagoodideatodipafewcentimetresofthesticksinicingorchocolateglaze
first,theninsertthemtothatdepthintheballs.Thiswillhelptheballstostayonthesticks.Oncethe“glue”hasdried,youcanservethecakepops.
Afrocakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwholemilkchocolatereadytorollfondantinwhite,yellow,
12345
orange,greenandred
Additionally
butterforthetin
1eggwhite
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,breakthechocolateintopiecesandmeltoverhotwater.Dipthecakeballsinthechocolate,thenleavetodry.
Thinlyrolloutthewhiteandyellowfondantandcutout12flowerswithaflowercutter.Thinlyrollouttheorangeandgreenfondantandcutoutsmaller
flowers.
Usingalittlewhiskedeggwhiteasglue,sticktogetheroneyellow,oneorangeandonegreenflower,andattachtothecakepopashair.Attachthewhite
flowerstothestickandpushthemuptomakethecollar.
Makeanoseandmouthoutoftheredfondantfortheface,andstickontotheball.Maketheeyesoutofwhitefondantandchocolateglaze.
Fairycakepops
Preparationtime:approx.45minutes(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
12
3
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwhitechocolate
pinkdecoratingsugar
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,breakthewhitechocolateintopiecesandmeltoverhotwater.Diptheballsinthechocolate,thenimmediatelycoatorsprinklethem
withthedecoratingsugar.Leavetoset.
Placethecakepopsinpapercaseswiththestickpointingup,anddecoratethestickswithbowsinmatchingcolours.
Chickencakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg,75gflour
bigpinchofbakingpowder
12
3
40gcreamcheese
70gsievedicingsugar
Todecorate
350gicingsugar
8tbsporangejuice
yellowandorangefoodcolouring
50galmondpaste
meltedchocolate
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,stirtogether300gicingsugarandtheorangejuicetomakeathickicing,andcolouritwithyellowfoodcolouring.Dipthecakeballs
intheicing,thenspoontheremainderoftheicingintoaforcingbagwithaverysmallnozzleandusetopipethewings.
Kneadtogetherthealmondpaste,theremainderoftheicingsugarandtheorangefoodcolouringandrolloutthinly.Useamodellingtooltocutout12
tinycombs,andpressthemintotheicingonthehead.Makethefaceoutofmarzipanandmeltedchocolate.Leavethecakepopstoset.
Sheepcakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwhitechocolatecoating
1234
2handfulsofgratedcoconut
readytorollfondantinblack,redandwhite
1–2tbspicingsugar
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,breakthewhitechocolatecoatingintopiecesandmeltoverhotwater.Putthegratedcoconutinadeepplate.Dipthepastryballsin
thechocolate,thenimmediatelycoatinthegratedcoconut.Leavetoset.
Usetheblackfondanticingtomaketheheads,earsandfeet,andthenoseandeyesfromredandwhitefondant.
Combinetheicingsugarwithalittlewatertomakeathickicing.Usetostickallthepartstogetherandsecurethemtothecakepops.
Moonandstars
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg,75gflour
bigpinchofbakingpowder
1
23
40gcreamcheese
70gsievedicingsugar
Todecorate
310gicingsugar
8tbsporangejuice
yellow,orangeandredfoodcolouring
silversugarballs
meltedchocolate
Additionally
butterforthetin
Makethemixforthecakepopsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Putmoon-andsun-shapedmouldsona
bakingtraylinedwithbakingpaper,andfillthemouldswithcake.Carefullyremovethemouldsandpushthefiguresontosticks.
Forthedecoration,makeicingwith300gicingsugar,orangejuiceandyellowororangefoodcolouring.Dipthecakepopsintheicing,thenleavetodry.
Makeasugarglazefromtheremainderoftheicingsugarandwater,andcolouronepartofitwithredfooddye.Makethefaceswiththesugarballs,
meltedchocolateandredandwhiteicing.
Elkcakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
123
4
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwholemilkchocolate
2tbspicingsugar
24blacksugarballs
12reddragées
redfoodcolouring
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,breakthechocolateintopiecesandmeltoverhotwater.Dipthecakeballsinthechocolate,thenleavetodry.
Puttheremainderoftheliquidchocolateinapipingbagwithanozzleorintoalittlebagmadeofgreaseproofpaper,andpipe24antlersongreaseproofor
bakingparchment.Leavetoset.
Combinetheicingsugarwithalittlewatertomakeicing,andusetosticktheantlerstothecakepops.Putalittleoftheicinginaforcingbagwithasmall
nozzleandpipetheeyes.Pressblacksugarballsintothemaspupils.Useicingtostickonereddragéeontothecakepopasthenose.Colourtheremainderoftheicingredwithfoodcolouringandpipeonthemouths.Leavetoset.
Mousecakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwhitechocolate
12
3
45
sugarballsinblueandpink
50galmondpaste
60gicingsugar
greyandyellowfoodcolouring
meltedchocolate
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,breakthewhitechocolateintopiecesandmeltoverhotwater.Dipthecakeballsinthechocolate,morefrequentlyandforalittle
longerononesidetomakeakindofnose.Pressasugarballontoeachnose.Leavetoset.
Kneadtogetherthealmondpastewith50goficingsugar,andcolourhalfwiththegreyfoodcolouring.Colourtheotherhalfyellow.Rolloutapieceofthe
greymarzipanandcutoutlittletrianglesfortheears.Rolltheremainderofthegreymarzipanintolittletails.
Stiralittlewaterintotheremainderoftheicingsugartomakeicing,andusetosticktheearsandtailstothecakepops.Pipechocolateontothecakeballs
fortheeyes.
Cut12littlecheesesoutoftheyellowmarzipanandmakelittleholesinthem.Stickamousecakepopintoeachcheese.
Egyptianmummies
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
12
3
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
readytorollfondantinwhiteandblack
300gicingsugar
8tbsporangejuice
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,rollthewhitefondantoutthinlyandcutintothinstrips.Combinetheicingsugarandorangejuicetomakeathickicing.Gradually
brushontothecakepops,thenimmediatelywraparoundthefondantstripsandpushdownfirmly.
Makeeyesandnosesoutoftheblackfondantandstickontothecakepopswithicing.
Candyapples
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg,75gflour
bigpinchofbakingpowder
12
3
40gcreamcheese
70gsievedicingsugar
Todecorate
½jarstrawberryjam
100galmondpaste
100gicingsugar
redfoodcolouring
½jarredapplejelly
readytorollfondantingreen
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,heatthestrawberryjaminasmallpan,stirringcontinuously.Kneadtogetherthealmondpaste,icingsugarandredfood
colouring,thenrolloutthinly.Brushathinlayerofjamoverthecakepops,thenwraptheminthemarzipan.Setalittleofthemarzipanasideforthestalks.
Heattheapplejellyinasmallsaucepananddipthecakepopsinit.Rollthegreenreadytorollfondantoutthinly,cutoutandshape12smallleaves.
Shapetheleft-overredmarzipaninto12stalks.Attachbothtothecakepopsandleavetoset.
Cupcakecakepops
Preparationtime:approx.45minutes(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg,75gflour
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwholemilkchocolate
200mlcream
1
23
1sachetvanillasugar
pink,yellowandgreenfoodcolouring
sugarballs
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Lightlyflattenthebottomsofthecakeballs,and
pushtheflatsideontoastick.
Forthedecoration,breakthechocolateintopiecesandmeltoverhotwater.Diptwo-thirdsofthecakeballsinthechocolate,thenleavetodry.
Whiskthecreamandvanillasugaruntilstiff,anddivideintothree.Coloureachone-thirdofthecreamwithoneofthefoodcolourings.Usingapiping
bagwithastarnozzle,pipecreamspiralsontothecakepops,anddecoratewithsugarballs.
Doughnutcakepops
Preparationtime:approx.45minutes
Makes12cakepops
Forthecakemix
3eggs
130gsugar
4sachetsvanillasugar
260gflour
1
234
1sachetbakingpowder
pinchofsalt
250mlmilk
5tbspoil
Todecorate
100gwholemilkchocolate
chocolateballsinwhite,lightbrownanddarkbrown
Additionally
butterforthedoughnutmaker
Whisktogethertheeggs,sugarandvanillasugar.Stirtogethertheflour,bakingpowderandsaltandstirin,alternatingwiththemilk.Stirintheoil.
Leavetostandfor5minutes.
Brushtheholesinadoughnutmakerwithbutter.Spoonthemixintotheholes,andbakeportionsofthedoughnutsforabout5minutes.Leaveuntil
cool.
Forthedecoration,breakthechocolateintopiecesandmeltoverhotwater.Combinethechocolateballsinadeepplate.
Puteachdoughnutonastick.Diphalfofitinthechocolate,theninthechocolateballs,andleavetoset.
Beecakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg,75gflour
bigpinchofbakingpowder
1234
40gcreamcheese
70gsievedicingsugar
Todecorate
300gicingsugar
8tbsporangejuice
yellowfoodcolouring
12redsugarballs
50gwholemilkchocolate
readytorollfondantinwhite
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,stirtogethericingsugarandorangejuicetomakeathickicingandcolouritwithyellowfoodcolouring.Dipthecakeballsintheicing.
Putoneredsugarballoneachasthenoseandleavetoset.
Breakthechocolateintopiecesandmeltoverhotwater.Putthemeltedchocolateinaforcingbagwithasmallnozzleandfinishdecoratingthebees.
Rollthefondantoutthinlyandcutout24wings.Attachthewingstothebeeswithalittleyellowglaze.
Christmastreecakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwhitechocolate
12
3
greenoil-basedfoodcolouring
sugarballsandcurls
Additionally
butterforthetin
Makethecakepopsmixasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.
PutChristmastree-shapedmouldsonaworksurfacecoveredwithbakingpaper,andfillthemouldswiththecakemix.Carefullyremovethemouldsand
pushthefiguresontosticks.
Forthedecoration,breakthechocolateintopiecesandmeltoverhotwater,thencolourwithgreenfoodcolouring.DiptheChristmastreesinthegreen
chocolate.Pushthesugarballsandcurlsintothechocolate.Leavethecakepopstoset.
TipChocolatecannotbecolouredwithnormalwater-basedfoodcolouring;youneedtouseoil-basedfoodcolouring.
Christmascakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
1234
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100geachofredandyellowCandyMelts
coconutoilifrequired
edibleglittersugaringold
Additionally
butterforthetin
Makethecakepopsmixasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.
Putstar-andheart-shapedmouldsonaworkingsurfacecoveredwithbakingpaper,andfillthemouldswiththecakemix.Carefullyremovethemouldsand
pushthefiguresontosticks.
Forthedecoration,melttheredandyellowCandyMeltsseparatelyoverhotwater,stirringcontinuously.Stirinalittlecoconutoilifthemixtureistoostiff.
DiptheheartcakepopsinthemeltedredCandyMeltsandthestarcakepopsinthemeltedyellowCandyMelts.Sprinkletheglittersugaroverthecake
popsandleavetoset.
Toadstoolsonsticks
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
1
2
3
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
200gwhitechocolate
redoil-basedfoodcolouring
1tbspicingsugar
Additionally
butterforthetin
Makethecakepopsmixasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour,thenshapeintomushrooms.Pusheach
mushroomontoastick.
Forthedecoration,breakthechocolateintopiecesandmeltoverhotwater.Colouralittleoverhalfofthechocolatered.Brushthelowerpartofthe
mushroomswiththewhitechocolateandthecapswiththeredchocolate,andleavetoset.
Combinetheicingsugarwithwatertomakeathickicing,thenspoonintoapipingbagwithasmallnozzleandpipewhitespotsontothetoadstools.
Leavetoset.
TipChocolatecannotbecolouredwithnormalwater-basedfoodcolouring;youneedtouseoil-basedfoodcolouring.
Luckypigs
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
300gicingsugar
12
45
3
pinkfoodcolouring
readytorollfondantinpink
meltedwholemilkchocolate
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,combinetheicingsugarwithwatertomakeathickicing.Setasideasmallamountfortheeyes,andcolourtheremainderwithpink
foodcolouring.
Dipthecakepopsinthepinkglazeandthenleavethemtodry.
Rolloutalittlefondantandcutout“snouts”withasmallpipingnozzle.Makeearsandtailsoutofthefondant.Securetothecakepopswithpinkicing.
Pipe2eyesand2nostrilsontothe“heads”withthewhiteicing.Paintonpupilsandmuzzlesinmeltedchocolate.Leavetoset.
Gateaucakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
1234
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwhitechocolate
pinkoil-basedfoodcolouring
1–2tbspicingsugar
meltedchocolate
Additionally
butterforthetin
Makethecakepopsmixasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.
Rollthemixouttoathicknessof2–3cmandcutoutslicesof“gateau”.Stickeachsliceontoastick.
Forthedecoration,breakthewhitechocolateintopiecesandmeltoverhotwater,thencolourwiththepinkfoodcolouring.Diptheslicesof“gateau”in
thechocolate,thenleavetoset.
Combinetheicingsugarwithalittlewatertomakeathickicing.Decoratetheslicesofgateauwithicingandmeltedchocolate.
Cakepopspooks
Preparationtime:approx.45minutes(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Make12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
123
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
readytorollfondantinwhite
apricotjam
1tbspicingsugar
meltedchocolate
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,rolloutthefondantandcutout12circlesusingasmallfancycutter.Warmthejamandbrushoverthecakeballs.Placethefondant
circlesoverthecakepopsandshapeintospooks.
Combinetheicingsugarwithalittlewatertomakeathickicing.Paintonfaceswiththeicingandmeltedchocolate.Leavetoset.
Cheekypirates
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwhitechocolate
1234
readytorollfondantinwhite,brownandred
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,breakthewhitechocolateintopiecesandmeltoverhotwater.Dipthecakeballsinthechocolate,thenleavetoset.
Inthemeantime,shapethewhiteandbrownfondantintoeyes,eyelids,nosesandmouthsforthedecorations.Makeheadscarvesfromtheredfondant.
Dipallthepartsinthestillliquidchocolate,thenattachtothecakepopsandleavetoset.
Harbingersofspring
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
1234
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
readytorollfondantinred,yellowandgreen
½jarapricotjam
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecorations,lightlycombinetheredandyellowfondanticing,thenrolloutthinly.Usingaroundcutter,cutout3–4circlesforthepetalsforeachtulip.
Warmthejamandbrushoverthecakeballs.Stickthepetalsontothecakepopsandshapeintocorollas.
Rollthegreenfondantoutthinlyandcutoutleaves,thenattachtothetulipswiththeapricotjam.Wraptheremainderofthegreenfondantaroundthe
sticktomakethetulipstalk.
Clownparade
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg,75gflour
bigpinchofbakingpowder
1234
40gcreamcheese
70gsievedicingsugar
Todecorate
100gwhitechocolate
readytorollfondantinred,blue,yellowandgreen
sugarconfetti
hundredsandthousands
meltedchocolate
Additionally
butterforthetin
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Puteachballonastick.
Forthedecoration,breakthewhitechocolateintopiecesandmeltoverhotwater.Diptheballsinthemeltedchocolateandleavetodryalittle.
Meanwhile,shapethefondantintolittlehatsofdifferentcolours.Pushsugarconfettiorhundredsandthousandsontothehats,thenpushthehatsintothe
still-softchocolateonthecakepops.
Makenosesandmouthsfromtheredfondant,theearsfromtheblue,andeyebrowsfromtheyellow.Pushintothestill-softchocolateandleavetoset.
Decoratethemouthwiththemeltedchocolateandpaintontheeyes.
Trufflecakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg,75gflour
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
50geachofwhiteanddarkchocolate
cocoapowder
12
chocolateflakes
ediblegoldleaf
Additionally
butterforthetin
Makethemixforthecakepopsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.Shapethemixintotruffles.Stickeach
truffleontoastick.
Forthedecoration,breakthewhiteanddarkchocolateintopiecesandmeltseparatelyoverhotwater.Diphalfthecakepopsinthewhitechocolate,and
theotherhalfinthedarkchocolate.Drybriefly,thendustwithcocoapowder.Garnishwithchocolateflakesandgoldleafandleavetoset.
TipItiseasytomakeyourownchocolateflakes!Meltsomechocolateandspreaditoutthinlyonasmooth,coolplate.Leaveituntilfirmbutnotcompletelyhard,anduseametalspatulatoscrapeoffflakesofchocolate.
Skullcakepops
Preparationtime:approx.45minutes(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
12
34
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
200gwhiteCandyMelts
blackcocoabutter
Additionally
butterforthetin
Makethecakepopsmixasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.
Makepear-shapedfiguresoutofthemix,andflatteneachoneslightly.Usingthehandleofawoodenspoon,presstwolittledentsintothewidersideforthe
eyes.Stickeachskullontoastick.
Forthedecoration,melttheCandyMeltsoverhotwater.Diptheskullsinthemeltedchocolate,thenleavetoset.
Melttheblackcocoabutterandspoonintoapipingbagwithasmallnozzle.Pipeonthefacesandleavetoset.
Eastereggsonastick
Preparationtime:approx.45minutes(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg,75gflour
bigpinchofbakingpowder
12
3
40gcreamcheese
70gsievedicingsugar
Todecorate
50gCandyMeltsinlightblue,yellowandred
coconutoilifrequired
mixedsugarballs
sugarletters
Additionally
butterforthetin
Makethecakepopsmixasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.
Forthedecoration,melttheCandyMeltsseparatelyoverhotwater,stirringcontinuously.Stirinalittlecoconutoilifthemixtureistoostiff.Shapethemix
into12“eggs”.Dip4sticksintooneoftheCandyMeltcolourstoadepthofabout2cm,thenstickintothe“eggs”tothesamedepth.Dryforafewmoments.
Dip4“eggs”intoeachoftheCandyMeltcolours,andsprinkleapartofthemwithsugarballs.Leavetoset.Decoratetheremainderoftheeggswithsugar
letters.
Footballcakepops
Preparationtime:approx.1hour(plusapprox.15minutesbaking,approx.30minutescoolingandapprox.1hourchillingtime)
Makes12cakepops
Forthecakemix
70gsoftbutter
70gcastorsugar
1egg
75gflour
123
54
bigpinchofbakingpowder
40gcreamcheese
70gsievedicingsugar
Todecorate
150gwhiteCandyMelts
coconutoilifrequired
blackcocoabutter
Additionally
butterforthemix
Make12cakeballsasdescribedinthebasicrecipe(pages18/19)andrefrigerateforabout1hour.
Forthedecoration,melttheCandyMeltsoverhotwater,stirringcontinuously.Stirinalittlecoconutoilifthemixtureistoostiff.
DipthesticksintothemeltedCandyMeltstoadepthofabout2cm,andthenintotheballstothesamedepth.Leavetoset.
DipthecakepopsinthemeltedCandyMelts,thenleavetoset.
Melttheblackcocoabutteroverhotwaterandpaintafootballpatternontotheballsusingafinepaintbrush.
ThemeringuemixBasicmacaronsrecipe
Makesabout25macaronsof3cmdiameter
90ggroundalmonds
150gicingsugar
2eggwhites(72g,weighedexactly)
pinchofsalt
2
3
4
1
20gcastorsugar
colouredfoodpaste
Grindthegroundalmondswiththeicingsugaragain.
Puttheeggwhitesinamixingbowlwiththesaltandwhiskwithanelectricmixeruntilthemixtureturnswhite.Graduallyaddthesugar.Carryon
whiskinguntilthesugarhasdissolvedandthemixtureisverystiff.Addenoughfoodpasteuntilthemixturehasthedesiredcolour.Finally,useawoodenspoontostirinthealmondandsugarmixturein3portions.Themeringuemixtureshouldbethick,foamyandsticky.
Line2bakingtrayswithbakingpaper.Putthemacaronmixtureinapipingbagwithasmoothnozzle,andpipeabout25dots,2cmindiameter,onto
eachbakingtray.Drythemacaronsatroomtemperaturefor10–25minutes.Duringthistime,thesurfaceshouldturnsmoothandanybubblesshoulddisappear.
Pre-heattheovento150°C(GasMark2).Bakeeachtrayonthelowerrunnerforabout12minutes.Themacaronsshouldnotturndark.Removethe
macaronsfromtheoventocooldown.Afterabout2minutes,turnthemovercarefullytoallowsteamtoescapefromtheunderside.
Pistachiomacarons
Preparationtime:approx.40minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.30minuteschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
2
3
1
20gcastorsugar
greenfoodpaste
Forthefilling
35gchoppedpistachios
100gsugar
2eggs
120gbutter
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethefilling,finelygrindthepistachios.Putthesugarandeggsinastainlesssteelbowlandwhiskoverhotwateruntilthickandfoamy.Stirinthe
groundpistachios.Continuewhiskinguntilthemixturethickens,thenpourintoaflatbowl,cover,andplaceintherefrigeratorforabout30minutes.
Putthebutterinasecondbowl.Whiskwiththeelectricmixeruntilfoamy;thiswilltakeatleast10minutes.Thenstirtablespoonsofitintothesugarandegg
mixture.Spoonintoapipingbagwithasmoothnozzle,andpipethecreamontotheundersidesofhalfthemacarons.Lightlytwisttheundersidesoftheothermacaronsontothem.
Cocoamacaronswithchocolateganache
Preparationtime:approx.40minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.2hourschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
130gicingsugar
2tbspcocoapowder
2eggwhites(72g)
12
3
20gcastorsugar
Forthefilling
100gfinedarkchocolatecoating
200mlcream
Additionally
cocoapowdertodust
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).Foldthecocoapowder,groundalmondsandicingsugarintothewhiskedegg
whites.
Tomakethefilling,chopthechocolate.Heatthecreaminasaucepan,stirringcontinuously;donotboil.Removethesaucepanfromtheheatandaddthe
chocolate.Stirthechocolateuntilmelted.Leaveuntilcool,thenplaceintherefrigeratorforatleast2hours.
Toserve,whiskthecreamwithanelectricmixeruntilstiff.Spoonintoapipingbag,andpipethecreamontotheundersidesofhalfthemacarons.Lightly
presstheremainingmacaronsontothem.Dustwithcocoapowdertoserve.
Coconutmacaronswithchocolateandgingerganache
Preparationtime:approx.40minutes(plusapprox.30minutesresting,approx.24minutesbakingandapprox.30minutescoolingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
70ggroundalmonds
30gdesiccatedcoconut
150gicingsugar
1tbspcocoapowder
1
2
2eggwhites(72g)
pinchofsalt
20gcastorsugar
Forthefilling
100gfinedarkchocolatecoating
125mlcream
pinchofgroundginger
20gbutter
Additionally
approx.30ghazelnutspread
25–30largechocolateflakes
Makethemeringuesaccordingtothebasicrecipe(seepages72/73)withthefollowingchanges.Grindthecoconutflakes,almondsandicingoncemore.
Dividetheicingsugarandalmondmixtureintotwoexactlyequalamounts,andsiftthecocoapowderintooneamount.Dividethewhiskedeggwhitesinto2amountsofexactly36g,andfoldthecocoamixtureintooneamountin3portions.Stirthewhiteicingsugarmixtureintotheotherhalfin3portions,thencontinueasdescribedinthebasicrecipe.
Tomakethefilling,chopthechocolate.Heatthecreaminasaucepan,butdonotboil.Removefromtheheatandstirinthechocolateuntilmelted.Stirthe
groundgingerandbutterintothewarmchocolatemixture,andcooltoroomtemperature.Spoonintoapipingbagandpipeontotheundersidesofthedarkmacarons.Placethelightonesontopandpressdownlightly.Attachthechocolateflakestothemacaronswithadabofhazelnutcream.Refrigerateuntilreadytoserve.
Darkmacaronswithwhitechocolateganache
Preparationtime:approx.40minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.1hourchillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2tbspcocoapowder
2eggwhites(72g)
1
2
34
pinchofsalt
20gcastorsugar
Forthefilling
80gwhitechocolate
160gcreamcheese
20gflakedcoconut
1tbspcoconutliqueur
Additionally
100gwhitechocolatecoating
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).Foldthecocoapowder,groundalmondsandicingsugarintothewhiskedegg
whites.
Tomakethefilling,meltthewhitechocolateoverhotwater.Putthecreamcheeseinabowl.Whisktheflakedcoconutandcoconutliqueurintothe
creamcheesewithanelectricwhisk,thenwhiskinthewhitechocolate.Refrigeratethecreamforabout1hour.
Spoonportionsofthecreamintoapipingbag,andpipeontotheundersidesofhalfthemacarons.Topwiththeremainderofthemacaronsandtwistvery
slightly.
Togarnish,chopthewhitechocolatecoatingandmeltoverhotwater.Drizzlethinstrandsoverthemacaronstomakeaprettypattern.Leaveuntil
completelydry.
Macaronswithvanillabuttercream
Preparationtime:approx.1hour(plusapprox.25minutesresting,approx.25minutesbakingandapprox.30minuteschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
1
2
3
1sachetvanillasugar
bluefoodpaste
Forthefilling
2eggs
100gsugar
pinchofsalt
½tspvanillaextract
125gbutter
yellowfoodpaste
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).Addthevanillasugartothewhiskedeggwhitesinsteadofthe20gsugar
indicatedintherecipe.
Puttheeggsandsugarforthefillinginamixingbowl.Whiskwithanelectricwhiskuntilfoamy,thesugarcrystalshavedissolved,andthemixtureislight
andslightlythick.Placeoverhotwaterandcontinuewhisking.Addthesaltandvanillaextract.Heat,stillwhisking,untilthemixturethickensslightly.Thenremove,putinaflatdishandcoverwithclingfilm.Placeintherefrigeratorforabout30minutes.
Whiskthebutterwithanelectrichandmixeruntilfluffy.Whiskinthefoodpasteandtablespoonsofthechilledvanillaandeggmixture.Spoonintoa
pipingbagandpipeontotheundersidesofhalfofthemacarons.Lightlypresstheremainingmacaronsontothem.Refrigerateuntilreadytoserve.
Macaronswithpeachbuttercream
Preparationtime:approx.50minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.1hourchillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
1
2
34
20gcastorsugar
peachandgreenfoodpaste
Forthefilling
500mlmilk
80gsugar
1sachetvanillablancmangepowder
45gbutter
45gpeachjam
1tbsppeachliqueur
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).Halvetheeggwhitesinto2portions,eachof36g.Stirenoughgreenfoodpasteinto
onehalfandpeach-colouredpasteintotheothertoachievethedesiredshades.Halvethealmondandicingmixture(each120g),andstirequalhalvesofthealmondandicingsugarmixintoeachin3portions.Thencontinueasdescribedinthebasicrecipe.
Tomakethefilling,startwiththeblancmange.Stirtogetherthesugar,blancmangepowderand5tablespoonsofmilkuntilsmooth.Bringthe
remainderofthemilktotheboil.Addtheblendedblancmangepowderandbringtotheboil,stirringcontinuously.Removefromthehobandpour150gintoabowl.Cooltoroomtemperature,stirringcontinuously.Usetheremainderoftheblancmangepowderelsewhere.
Whiskthebutterwithanelectrichandmixerforabout10minutesuntilfluffy.Stirintablespoonsoftheroom-temperatureblancmange.Combinethejam
andliqueur,andstirintotheblancmange.Refrigerateforatleastonehour.
Putthecreamintoapipingbag,andpipeontotheundersidesofthegreenmacarons.Topwiththeothermacaronsandtwistveryslightly.
Macaronswithcranberrycream
Preparationtime:approx.1hour(plusapprox.25minutesresting,approx.25minutesbakingandapprox.1hour30minuteschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
1
2
3
20gcastorsugar
redfoodpaste
Forthefilling
200gcranberries(jar)
2eggs
100gsugar
120gbutter
Additionally
pinkglittersugartodecorate
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).Atthebeginningofthedryingstage,sprinklealittleglittersugaroverhalfthe
macaronsandcontinueasdescribedinthebasicrecipe.
Tomakethefilling,puréethecranberriesinastickblender.Whisktogethertheeggsandsugarwithahandmixeruntilthesugarcrystalshavedissolved
andthemassislightandfluffy.Placeoverhotwaterandwhiskinthepuréedcranberries.Heat,stillwhisking,untilthemixturethickensslightly.Thenremove,putinaflatdishandcoverwithclingfilm.Refrigerateforabout30minutes.
Whiskthebutterwithanelectrichandmixeruntilfluffy,thenstirintablespoonsofthecoldcranberryandeggmixture.Refrigerateforabout1
hour.Spoonthecreamintoapipingbagandpipeontotheundersidesofhalfthemacarons.Lightlypresstheothermacaronsontothem.Coatintheglittersugar.
Yellowmacaronswithlemonbuttercream
Preparationtime:approx.40minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.1hour30minuteschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
23
4
1
20gcastorsugar
yellowfoodpaste
Forthefilling
1unwaxedlemon
2eggs
100gsugar
pinchofsalt
120gbutter
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethefilling,washthelemoninhotwater,thendry.Gratetherindfinelywithazesterandsqueezeoutthejuice.Youwillneedabout50mlofjuice.
Puttheeggsandsugarinastainlesssteelbowlwithapinchofsalt,thenwhiskwithahandmixeruntilthickandfoamy.Placethebowloverhotwater.
Stirinthelemonjuiceandzest,andcontinuewhiskingthecreamuntilitthickens.Pourthecreamintoaflatcontainer,cover,andplaceintherefrigeratorforabout30minutes.
Putthebutterinamixingbowlandwhiskwithahandmixeruntilfluffy.Thiswilltakeabout10minutes.Thenwhiskintablespoonsofthelemoncream.
Refrigeratethebuttercreamforabout1hour.Spoonintoapipingbagandpipeontotheundersidesofhalfofthemacarons.Topwiththeothermacarons,andpressdownlightly.
Macaronswithrosemaryandvanillacream
Preparationtime:approx.40minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.1hourchillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
23
4
1
20gcastorsugar
greenfoodpaste
Forthefilling
1sprigrosemary
1vanillapod
2eggs
100gsugar
pinchofsalt
120gbutter
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethefilling,washandpatdrytherosemaryandchoptheneedlesveryfinely.Cutopenthevanillapodandscoopoutthepulp.
Puttheeggsandsugarinastainlesssteelbowlwithapinchofsalt,thenwhiskwithahandmixeruntilthickandfoamy.Placethebowloverhotwater.
Stirinagenerouspinchofrosemaryandthevanillapulp,andwhiskthecreamuntilitthickens.Pourthecreamintoaflatcontainer,cover,andplaceintherefrigeratorforabout30minutes.
Putthebutterinamixingbowlandwhiskwithahandmixeruntilfluffy.Thiswilltakeabout10minutes.Thenwhiskintablespoonsofthecustard.
Refrigeratethebuttercreamforatleast30minutes.Spoonintoapipingbagandpipeontotheundersidesofhalfofthemacarons.Topwiththeothermacarons,andpressdownlightly.
Greenmacaronswithmintcream
Preparationtime:approx.40minutes(plus25minutesrestingandapprox.25minutesbakingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
1tbspcocoapowder
2eggwhites(72g)
1
2
3
pinchofsalt
20gcastorsugar
greenfoodpaste
Forthefilling
½bunchmint
1–2tbspmintsyrup
120gbutter
100gicingsugar
1sachetvanillasugar
Makethemeringuesaccordingtothebasicrecipe(seepages72/73)withthefollowingchanges.Halvetheicingsugarandalmondmixtureexactly,andsift
thecocoapowderintoonebatch.Dividethewhiskedeggwhitesinto2amountsofexactly36g,andfoldthecocoamixtureintooneamountin3portions.Stirthegreenfoodpasteintotheotherhalf,thenthewhiteicingsugarmixture.Thencontinueasdescribedinthebasicrecipe.
Tomakethefilling,washandcarefullydrythemintandchoptheleaves.Blendwiththemintsyrupuntilsmooth.Puttheroomtemperaturebutterina
mixingbowl,and,usinganelectrichandmixer,whisktogetherwiththesugarandvanillasugarfor10minutesuntillightandfluffy.Addthemintpuréeinteaspoons.
Putthecreamintoapipingbag,andpipeontotheundersidesofthedarkmacarons.Topwiththegreenmacaronsandtwistveryslightly.Refrigerate
untilreadytoserve.
Macaronswithespressocream
Preparationtime:approx.30minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.1hourchillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
2
3
1
20gcastorsugar
greenfoodpaste
Forthefilling
150gfinedarkchocolatecoating
150mlcream
3tspinstantespresso
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethefilling,finelychopthefinedarkchocolate.Bringthecreamtotheboilinasaucepan,stirringcontinuously.Stirintheinstantespressoand
dissolve.Removethesaucepanfromthehobandaddthechocolate.Leaveforabout5minutes,thenstir.Leavethecreamuntilcool,thenrefrigerateforabout1hour.
Whiskthecreamwithanelectrichandmixer,thenspoonintoapipingbagandpipeontotheundersidesofhalfthemacarons.Topwiththeother
macarons,andpressdownlightly.
Macaronswithchocolateandorangeganache
Preparationtime:approx.40minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.1hour30minuteschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
2
34
1
20gcastorsugar
orangefoodpaste
Forthefilling
1unwaxedorange
100gfinedarkchocolate
130mlcream
1tsphoney,1tbspbutter
1tbsporangeliqueur(optional)
Additionally
100gfinedarkchocolatecoating
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethefilling,washtheorangeinhotwaterandfinelyzest1tablespoonofrind.Chopthechocolateandheatinasaucepanwiththecreamand
honey,stirringcontinuously.Removethesaucepanfromthehobwhenthechocolatehasmeltedcompletely,andstirintheorangerind,butterandorangeliqueur.Leavetocooltoroomtemperature.
Spreadthecreamovertheundersidesofhalfthemacarons.Topwiththeothermacarons,andpressdownlightly.
Togarnish,chopthefinedarkchocolatecoatingandmeltoverhotwater.Drizzlethinstrandsoverthemacaronstomakeaprettypattern.Leaveuntil
completelydry,thenrefrigerateforabout1hourforthefillingtoset.
Hazelnutmacaronswithhazelnutfilling
Preparationtime:approx.40minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.1hourchillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
70ggroundalmonds
30ggroundhazelnuts
130gicingsugar
2tbspcocoapowder
1
2
3
2eggwhites(72g)
pinchofsalt
20gcastorsugar
Forthefilling
150ghazelnutspread
50gsoftbutter
1sachetvanillasugar
Additionally
100gfinedarkchocolate
40mlcream
1tspbutter
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).Grindthehazelnuts,icingsugarandalmondsagain.Foldthecocoapowder,ground
almondsandicingsugarintothewhiskedeggwhites,thencontinueasdescribedinthebasicrecipe.
Tomakethefilling,putthesofthazelnutspread,butterandvanillasugarinabowl.Whiskwithanelectrichandmixer.Spoonintoapipingbagandpipe
ontotheundersidesofhalfofthemacarons.Topwiththeothermacaronsandtwistlightly.
Tomakethegarnish,chopthefinedarkchocolate.Bringthecreamtotheboilinasaucepan,stirringcontinuously.Removefromthehobjustbeforeit
reachesboilingpoint,thenaddthechocolateandmelt,stirringcontinuously.Stirinthebutter,anddiponehalfofthemacaronsinthismixture.Placeonaracktoset.Refrigeratethemacaronsforatleast1hourbeforeserving.
Redmacaronswithcherries
Preparationtime:approx.40minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.30minuteschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
23
4
1
20gcastorsugar
redfoodpaste
Forthefilling
80gcherries
2tbspcherryjam
1tbspcherrysyrup
2eggs
100gsugar
120gcoldbutter
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethecream,washandpatdrythecherries,thenpitthem.Blendwiththecherryjamandsyrupuntilsmooth.
Whisktheeggsandsugarinastainlesssteelbowluntillightandvoluminous.Placeoverhotwater,andgraduallyaddthecherrymixture.Continuewhisking
untilitthickens.Removefromthehotwater.Putinaflatbowlandcoverwithclingfilm.Refrigerateforabout30minutes.
Putthemixtureinamixingbowlandstirinsmallpiecesofbutteruntilwellblended.Spoonintoapipingbagandpipeontotheundersidesofhalfofthe
macarons.Topwiththeothermacarons,andpressdownlightly.
MangomacaronswithProsecco
Preparationtime:approx.50minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.2hourschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
2
3
4
1
20gcastorsugar
yellowfoodpaste
Forthefilling
4gelatinesheets
300gmangoflesh
120gapricotjam
20mlProsecco
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethefilling,startbysoakingthegelatineincoldwaterinaccordancewiththepacketinstructions.Chopthemangofleshandblendwith80gofthe
jam.CombinewiththeProseccoandbringtotheboiloveralowheat,stirringcontinuously.Removefromtheheatandleavetocoolslightly.
Squeezeoutthegelatineanddissolveinthehotmangopurée,stirringcontinuously.Lineabakingtraywithbakingparchmentandarrange
aluminiumfoilovertohalfthesizeofthetray,thenspoonthemangomixtureoveritandsmoothitout.Refrigerateforabout2hoursuntilthemixturehasset.Usecuttersorglassesthesizeofthemacaronstocutoutapprox.25circles.
Dottheremainderofthejamontheundersidesofthemacarons.Usethemangojellytosandwichtogetherthemacarons,andpressdownlightly.
Macaronswithanicedblueberryfilling
Preparationtime:approx.35minutes(plus25minutesrestingandapprox.25minutesbakingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g)
pinchofsalt
1
2
20gcastorsugar
violetfoodpaste
Forthefilling
200gblueberries(frozen)
75gricotta
50gicingsugar
approx.125mlcream
Additionally
goldleaftogarnish
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).Atthebeginningofthedryingstageandusingtweezers,verycarefullyarrangetiny
piecesofgoldleafoverhalfthemacarons.Thencontinueasdescribedinthebasicrecipe.
Tomakethefilling,placethefrozenblueberries,ricottaandicingsugarinatallcontainer.Puréesmoothlywithastickblender,usingasmuchcreamas
requiredtogivetheicecreamthedesiredconsistency.Brushtheiceoverhalfthemacaronsandtopwiththeremainder.Serveimmediately.
Strawberrymacaronswithmint
Preparationtime:approx.30minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.2hourschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g,weighedexactly)
pinchofsalt
23
1
20gcastorsugar
colouredfoodpaste
Forthefilling
150gbutteratroomtemperature
75gstrawberries
75mlstrawberrysyrup
2tbspfreshlychoppedmintleaves
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethefilling,washandpatdrythestrawberries,thenhullthem.Puréewiththesyrup.Stirintothebutterinteaspoons,thenfoldinthefinelychopped
mint.
Spreadthecreamovertheundersidesofhalfthemacarons.Topwiththeremainderofthemacaronsandtwistveryslightly.Packinanairtightcontainer
andrefrigerateforatleast2hours.
Chocolatemacarons
Preparationtime:approx.20minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.3hourschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g,weighedexactly)
pinchofsalt
2
3
1
20gcastorsugar
colouredfoodpaste
Forthefilling
100gfinedarkchocolate
150mlcream
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethefilling,chopthechocolate.Heatthecreaminasaucepan.Removefromthehob,thenputthechocolateinthecreamandmelt.Allowto
cool,thenrefrigerateforatleast1hour.Whiskuntilstiff.
Spreadtheganacheovertheundersideof25meringues.Topwiththeremainderofthemacaronsandtwistveryslightly.Packinanairtightcontainer
andrefrigerateforatleast2hours.
Raspberrymacaronswithmascarpone
Preparationtime:approx.30minutes(plusapprox.25minutesresting,approx.25minutesbakingandapprox.2hourschillingtime)
Makesabout25macaronsofapprox.3cmdiameter
Forthemeringue
90ggroundalmonds
150gicingsugar
2eggwhites(72g,weighedexactly)
pinchofsalt
23
1
20gcastorsugar
colouredfoodpaste
Forthefilling
300graspberries
100gmascarpone
100gtraditionalsouredcream
4tbspvanillasugar
Makethemeringuesaccordingtothebasicrecipe(seepages72/73).
Tomakethefilling,washandpatdrytheraspberries.Strainthroughasieve,andcombinewiththemascarpone,souredcreamandvanillasugar.
Spreadthecreamoverthetopsof25macarons.Topwiththeremainderofthemacaronsandtwistveryslightly.Serveimmediately.
Marshmallowwhoopiepies
Preparationtime:approx.30minutes(plusapprox.25minutesbakingandapprox.30minutescoolingtime)
Makesapprox.10whoopiepies
Forthebatter
125gsoftbutter
1egg
150gsugar,250gflour
50gcocoapowder
1
2
34
1tspbakingsoda
¼tspsalt
100mlmilk
50gplainyoghurt
Forthefilling
125gsoftbutter
80gicingsugar
1sachetvanillasugar
pinchofsalt
150gMarshmallowFluff
Additionally
colouredsugarballstodecorate
Pre-heattheovento175°C(GasMark3.5).Line2bakingtrayswithbakingpaper.Putthebutter,eggandsugarinabowl.Whiskwiththeelectricmixer
untilfoamy.Combinetheflour,cocoapowder,bakingsodaandsaltinasecondbowl.Stirtogetherthemilkandyoghurt.Whisktheflourmixtureandmilkmixtureintotheeggandbuttermixture,alternatingbetweenthetwo,tomakeasmoothbatter.
Using2tablespoons,spoonabout20portionsofbatterontothetrays,leavinggapsbetweenthembecausethecakeswillspread.Placeeachtrayinthe
ovenforabout12minutes.Remove,andleavethecakestocoolonthetrays.
Tomakethefilling,whisktogetheralltheingredientsandrefrigerateuntilreadytoserve.Thenspoonportionsofthecreamintoapipingbag,andpipe
ontotheundersidesofhalfthecakes.Topwiththeremainingcakes.
Putthesugarballsinalittlebowlandrollthecakesaroundinthemoncesotheballssticktothecreamfilling.
Pistachiowhoopiepieswithacranberryfilling
Preparationtime:approx.35minutes(plusapprox.25minutesbakingandapprox.30minutescoolingtime)
Makesapprox.10whoopiepies
Forthebatter
125gsoftbutter
150gsugar
1tspvanillaextract
2eggs
12
3
250gflour
pinchofsalt
2tspbakingpowder
70gchoppedpistachios
Forthefilling
150mlcream
150gicingsugar
50gdriedcranberries
150gmascarpone
pulpof1vanillapod
Additionally
100gchoppedpistachios
Pre-heattheovento175°C(GasMark3.5).Line2bakingtrayswithbakingpaper.Putthesoftbutter,sugarandvanillaextractinamixingbowlandwhisk
withahandmixeruntilfoamy.Then,graduallyaddtheeggs.
Combinetheflour,saltandbakingpowder,andsiftoverthebutterandeggmixture.Stirinthechoppedpistachios.Using2tablespoons,spoonabout20
portionsofbatterontothebakingtrays.Leavealittlespacebetweenthembecausethecakeswillspreadwhiletheyarebaking.Bakeeachtrayintheovenforabout12minutes.Remove,andleavethesoftcakestocoolonthetrays.
Tomakethefilling,whipthecreamuntilstiff,sprinkling50goficingsugaroverit.Chopthecranberries.Stirtogethertheremainderoftheicingsugar,
themascarpone,vanillapulpandcranberries.Foldinthewhippedcream,andspoonportionsofthecreamintoapipingbagjustbeforeyouwanttoservethecakes.Pipeovertheundersidesofhalfthecakesandtopwiththeremainingcakes.Putthepistachiosinabowlandcoatthewhoopiepiesinthem.
Chocolatemadnesswhoopiepies
Preparationtime:approx.40minutes(plusapprox.30minutesbakingandapprox.1hour30minutescoolingtime)
Makesapprox.10whoopiepies
Forthebatter
150gfinedarkchocolate
100gbutter
3eggs,180gsugar
1tspvanillaextract
1
23
4
225gflour
3tbspcocoapowder
pinchofsalt
1½tspcreamoftartar
Forthefilling
100gfinedarkchocolatecoating
250mlcream
40ggratedchocolate
Additionally
gratedchocolatetogarnish
Pre-heattheovento175°C(GasMark3.5).Line2bakingtrayswithbakingpaper.Meltthechocolateandthebutterinabowloverhotwater.Remove
andcoolslightly.Whisktogethertheeggs,sugarandvanillaextractuntilfoamy.Pourinthejust-runnychocolateandbuttermixtureinathinstreamandwhisk.Siftovertheflour,cocoapowder,saltandbakingpowderandworktoasmoothbatter.
Using2tablespoons,spoonabout20portionsofbatterontothebakingtrays.Bakeeachtrayintheovenforabout15minutesuntilthecakesaredonebut
stillsoft.Removeandplaceonawirerackuntilcompletelycold.
Chopthecoatingandmeltinabowloverhotwater;leavetocoolslightly.Whipthecreamuntilstillandfoldhalfofitintothejust-liquidcoating.
Combinewiththeremainderofthecreamandfoldinthegratedchocolate.Refrigeratefor1hour.
Spoonportionsofthecreamintoapipingbag,andpipeontotheundersidesofhalfthecakes.Topwiththeremainingcakes.Garnishthewhoopiepies
withgratedchocolate.
Raspberryandspongewhoopiepies
Preparationtime:approx.30minutes(plusapprox.10minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20whoopiepies
Forthebatter
80gsoftbutter
6eggs
salt
200gsugar
1
2
3
4
175gflour
Forthefilling
200graspberries
100mlcream
1eggwhite
50gcreamcheese
100gicingsugar
1sachetvanillasugar
2tbspraspberryjam
Additionally
icingsugartodust
Pre-heattheovento200°C(GasMark6).Lineabakingsheetwithbakingpaper.Meltthesoftbutterinasaucepanoveralowheat,thencoolslightly.
Separatetheeggs.Whisktheeggwhiteswithapinchofsaltuntilstiff.Placeintherefrigerator.
Whisktheeggyolksandsugaruntillightyellowandfoamy.Siftovertheflourbutdonotstir.Addthebutterbutdonotstir.Foldinthewhiskedeggwhitesin
twoportionsalongwiththeotheringredients.Spreadoverthebakingtray.Smoothoverthesurfaceandbakeinthemiddleoftheovenforabout10minutes.Remove,andcutoutabout40cakecircleswhilestillwarm.Leaveuntilcompletelycool.
Washandpatdrytheraspberries,thenpushthroughasieve.Whipthecreamuntilstiff.Inasecondbowl,whisktheeggwhitesuntilstiff.Stirtogetherthe
creamcheese,icingsugar,vanillasugarandraspberryjam,thenfoldinthecreamandwhiskedeggwhites.Putintherefrigerator.
Spoontheraspberrycreamintoapipingbag,andpipeontotheundersidesofhalfthecakes.Topwiththeremainingcakes.Dustwithicingsugartoserve.
Marzipanwhoopiepies
Preparationtime:approx.25minutes(plusapprox.25minutesbakingandapprox.30minutescoolingtime)
Makesapprox.18whoopiepies
Forthebatter
125gsoftbutter
100gsugar
pinchofsalt
2eggs,250gflour
12
3
1½tspbakingpowder
1tspbakingsoda
100gmarzipan
150mlmilk
Forthefilling
80gsoftbutter
200gicingsugar
75gmascarpone
1tspvanillaextract
pinchofsalt
alittleyellowfoodpaste
Pre-heattheovento180°C(GasMark4).Line2bakingtrayswithbakingpaper.Tomakethebatter,whisktogetherthesoftbutter,sugarandsaltwitha
handmixeruntilfoamy.Graduallyaddtheeggs.
Combinetheflour,bakingpowderandbakingsoda.Chopthemarzipanandblendwiththemilk.Stirintheflourandmilkmixtures,alternatingbetweenthe
two,untilyouhaveasmoothbatter.Useatablespoontospoonabout36cakesontothebakingtray,nottooclosetogether.Bakeeachtrayintheovenforabout12minutesuntilthecakesaredonebutstillsoft.Removeandleaveonthetraysuntilcold.
Putthebutterandsugarforthefillinginamixingbowlandwhiskuntilfoamy.Thiswilltakeabout10minutes.Combinethemascarpone,vanillaextractand
salt.Graduallystirintothebuttermixture.Stillstirring,addenoughfoodpastetocolourthepasteapaleyellow.Refrigeratethecreamuntilyouarereadytoserve,thenspoonportionsofitintoapipingbagandpipeontotheundersidesofhalfthecakes.Topwiththeremainingwhoopiehalves.
Strawberryandbasilwhoopiepies
Preparationtime:approx.40minutes(plusapprox.30minutesbakingandapprox.30minutescoolingtime)
Makesapprox.18whoopiepies
Forthebatter
100gsoftbutter
50gsugar
pinchofsalt
1tspvanillaextract
1
2
34
2eggs
2sprigsofbasil
150gwheatflour
150gcornflour
2tspbakingpowder
150mlmilk
50gvanillayoghurt
Forthefilling
200gripestrawberries
50glittlemeringues
200mlcoldcream
2sachetvanillasugar
Pre-heattheovento180°C(GasMark4).Line2bakingtrayswithbakingpaper.Whisktogetherthebutter,sugar,saltandvanillaextractuntilfoamy.
Graduallystirintheeggs.Washandpatdrythebasilandcuttheleavesintostrips.Combinethetwofloursandthebakingpowder.Stirtogetherthemilkandyoghurt.Then,stirintothebuttermixturewiththeflour,alternatingbetweenthetwo.Foldinthebasilattheend.
Placeabout32littlemoundsonthebakingtrays,nottooclosetogether.Bakeeachtrayforabout15minutes,thenremovefromtheovenandleaveonthe
traystocool.
Washandpatdrythestrawberries,thenhullandchopthefruits.Putthemeringuesinafreezerbagandcrushwitharollingpin.Whisktheicecold
creamandvanillasugaruntilstiff.Refrigerateuntilreadytoserve.
Justbeforeserving,foldthestrawberriesandcrushedmeringuesintothewhippedcream.Spreadovertheundersideofhalfthewhoopies.Topwiththe
remainingwhoopiepiesandserveimmediately.
Coconutwhoopiepieswithacreamcheesefilling
Preparationtime:approx.30minutes(plusapprox.25minutesbakingandapprox.1hourchillingtime)
Makesapprox.20whoopiepies
Forthebatter
90gbutter,150gsugar
1sachetvanillasugar
½tspsalt
3eggs,150gflour
1
2
3
4
2tspbakingpowder
150gdesiccatedcoconut
Forthefilling
200gwhitechocolatecoating
280gcreamcheese
100gsoftbutter
30mlcoconutliqueur
Additionally
200gwhitechocolatecoating
50gcoconutfat
Pre-heattheovento200°C(GasMark6).Line2bakingtrayswithbakingpaper.Tomakethebatter,meltthebutterinasmallsaucepan,thenremove
fromtheheatandallowtocoolalittle.Whisktogetherthesugar,vanillasugar,saltandeggsuntilthickandcreamy.Pourinthestill-liquidbutterinathinstream,stillstirring.
Combinetheflour,bakingpowderandgratedcoconut.Stirintothebatter.Placeabout40littlemoundsonthetrays,nottooclosetogether,andbake
eachtrayforabout12minutes.Remove,andleavethesoftcakesonthetraysuntilcold.
Chopthecoatingandmeltinabowloverhotwater.Stirtogetherthecreamcheeseandbutteruntilcreamy.Addthecoconutliqueurinteaspoons.Stirthe
meltedchocolateintothecreamcheesemixtureinthreeportions.Putinthefridgeuntilreadytoserve(foratleast1hour).Thenspoonthecreamintoapipingbag,andpipeontotheundersidesofhalfthecakes.Topwiththeremainingcakes.
Togarnish,meltthecoatingandcoconutfatinabowloverhotwater.Drizzleoverthewhoopiepiesinthinlinesandleavetoset.
Croquantwhoopiepieswithginger
Preparationtime:approx.35minutes(plusapprox.30minutesbakingandapprox.30minutescoolingtime)
Makesapprox.25whoopiepies
Forthebatter
70gbutter,60gmargarine
½tspvanillaextract
150gbrownsugar,½tspsalt
2eggs
1
23
275gwheatflour
2tspbakingpowder
2tspwhitewinevinegar
100mlmilk
50mlvanilladrinkingyoghurt
90gcroquant
Forthefilling
30gcandiedginger
70gsoftbutter
½tspsalt
pinchofgroundginger
250gicingsugar
2–3tbspcream
Pre-heattheovento180°C(GasMark4).Line2bakingtrayswithbakingpaper.Tomakethebatter,whisktogetherthebutter,margarine,vanilla
extract,brownsugarandsaltforabout10minutesuntilfoamy.Graduallystirintheeggs.Combinetheflourandbakingpowderinasecondbowl.Mixtogetherthewhitewinevinegar,milkanddrinkingyoghurtinajug.Addbothtothebutterandeggmixture,stirringcontinuouslyandalternatingbetweenthetwo.Finally,stirinthecroquant.
Putabout50tablespoonsofbatteronthebakingtrays,placingthemasfaraboutaspossible.Bakeeachtrayforabout15minutes,thenremovethe
cakesfromtheovenandcoolonthetrays.
Tomakethefilling,firstchopthecandiedginger.Whisktogetherthebutterandsaltforabout5minutesuntilfoamy.Thenstirinthegingerandground
ginger.Graduallystirintheicingsugarin3portions.Slowlyaddthecreamuntilthemixtureislightandairy.Spoonportionsofitintoapipingbag,andpipeontotheundersidesofhalfthecakes.Placetheremainingcakesontopandrefrigerateuntilreadytoserve.
Carrotwhoopiepies
Preparationtime:approx.40minutes(plusapprox.30minutesbakingandapprox.30minutescoolingtime)
Makesapprox.30whoopiepies
Forthebatter
150gcarrots,125gbutter
175gbrownsugar
½tspvanillaextract
½tspsalt,2eggs
1
2
345
50ggroundhazelnuts
250gwheatflour
1½tspbakingsoda
1tspbakingpowder
pincheachofcinnamonandnutmeg
2tbspmilk,100gcurrants
Forthefilling
80gsoftbutter
300gcreamcheese
200gicingsugar
1sachetvanillasugar
Additionally
100gchoppedhazelnuts
Pre-heattheovento180°C(GasMark4).Line2bakingtrayswithbakingpaper.Trimandpeelthecarrots,andgrateveryfinely.Whisktogetherthe
butter,sugar,vanillaextractandsaltforabout10minutes.Graduallyaddtheeggs.
Combinethegroundhazelnuts,flour,bakingsoda,bakingpowderandspicesinasecondbowl.Foldthegratedcarrotintotheeggmixture,thencombine
withtheflourmixture.Add2tablespoonsofmilkifthemixtureistoostiff.Stirinthecurrants.
Useatablespoontospoonabout60portionsofbatterontothebakingtrays,leavinggenerousgapsbetweenthem.Bakeeachtrayforabout15minutes,
thenremovethecakesfromtheovenandleaveonthetraysuntilcold.
Tomakethefilling,whiskthebutterforabout10minutesuntilfoamy.Stirinthecreamcheese,andgraduallyaddtheicingsugarandvanillasugar.Putin
therefrigerator.
Spoonthecreamintoapipingbagandpipeontotheundersidesofhalfthecakes.Placetheotherhalvesflatsidedownonthecreamandpressonthem
lightly.Garnishthewhoopieswithchoppedhazelnuts.
Chocolateandpeanutbutterwhoopiepies
Preparationtime:approx.30minutes(plusapprox.30minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20–24whoopiepies
Forthebatter
60gsoftbutter
60gmargarine
90gsugar
1sachetvanillasugar
1
2
34
½tspsalt
120gpeanutbutter
2eggs,250gflour
1tspbakingsoda
1tspbakingpowder
2tspwhitewinevinegar
150mlmilk
Forthefilling
80gsoftbutter
½ripebanana,½tspsalt
½tsplemonjuice
200gicingsugar
Additionally
150gfinedarkchocolatecoating,50gcoconutfat
Pre-heattheovento180°C(GasMark4).Line2bakingtrayswithbakingpaper.Whisktogetherthebutter,margarine,sugar,vanillasugar,saltand
peanutbutteruntilfoamy.Graduallystirintheeggs.Combinetheflour,bakingpowderandbakingsoda.Stirtogetherthewhitewinevinegarandmilk.Stirbothintothebuttermixture,alternatingbetweenthetwo.Addalittlemilkifthemixtureistoothick.
Placeabout48littlemoundsofthemixtureonthetrayswithgenerousgapsbetweenthem.Placeeachtrayintheovenforabout15minutes.Remove
fromtheovenwhenthecakesaredonebutstillsoft,andleaveonthetraysuntilcold.
Tomakethefilling,firstwhiskthebutteruntilfoamy.Mashthebananawithaforkandaddtothebutterwiththesaltandlemonjuice.Combinewell.Add
theicingsugarin3portions,stirringallthewhile.Putthecreaminapipingbag.
Spreadthecreamovertheundersidesofhalfthecakes.Presstheremaininghalvesontop.Meltthecoatingandcoconutfatinabowloverhotwater.Dip
halfofeachwhoopiepieinthecoating,thenplaceonawireracktoset.
Bananawhoopiepieswithcroquant
Preparationtime:approx.30minutes(plusapprox.40minutesbakingandapprox.1hourchillingtime)
Makesapprox.40whoopiepies
Forthebatter
125gsoftbutter
150gsugar
pinchofsalt
1tspvanillaextract
1
2
34
2eggs
250gwheatflour
1½tspbakingsoda
1tsplemonjuice
3ripebananas
Forthefilling
60gsoftbutter
200gcreamcheese
150gicingsugar
pinchofsalt
100gcroquant
Additionally
croquanttogarnish
Pre-heattheovento180°C(GasMark4).Lineabakingtraywithbakingpaper.Whisktogetherthesoftbutter,sugar,saltandvanillaextractuntil
foamy.Graduallyaddtheeggs.Combinetheflourandbakingsoda.Sprinklethelemonjuiceoverthebananasandmashthemthoroughly.Addtothebutterandeggmixture,thensiftovertheflourandstirin.
Useatablespoontoscoopoutabout20smallportionsfromone-quarterofthebatterandplaceonthebakingtray.Bakeforabout10minutes.Remove
andplacethecookiesonawireracktocool,thenrepeatwiththeremainderofthemix.
Tomakethefilling,stirtogetherthebutterandthecreamcheese.Graduallystirintheicingsugarandsalt.Finally,stirinthecroquant.Refrigeratefor
about1hour.
Spoonthecreamintoapipingbagandpipeontotheundersidesofhalfthecakes.Topwiththeremainingcakes.Garnishthewhoopiepieceswith
croquant.
Miniwhoopiepieswithchillichocolatecream
Preparationtime:approx.40minutes(plusapprox.50minutesbakingandapprox.2hourschillingtime)
Makesapprox.50whoopiepies
Forthebatter
80gdesiccatedcoconut
60gbutter,60gmargarine
180gsugar
1sachetvanillasugar
12
34
½tspsalt
2eggs,200gflour
1½tspbakingsoda
1tspbakingpowder
150mlmilk
100gfinedarkchocolate
Forthefilling
225gfinedarkchocolate
225mlcream
pinchofchillipowder
Additionally
colouredsugarballstodecorate
Pre-heattheovento180°C(GasMark4).Lineabakingtraywithbakingpaper.Grindtheflakedcoconut.Whisktogetherthebutter,margarine,sugar,
vanillasugarandsaltuntilfoamy.Graduallystirintheeggs.
Combinetheflour,bakingsoda,bakingpowderandgratedcoconut.Stirintothebuttermixture,alternatingwiththemilk.Finelychopthechocolateandstir
in.Takeone-fifthofthebatterandspoonabout20littlemoundsontothebakingtray.Bakeforabout10minutes.Removethebakedbutstillsoftcakesfromtheoven.Leaveuntilcool.Repeatwiththeremainderofthebatter.
Tomakethefilling,chopthechocolateandmeltinthecreaminabowloverhotwater.Stirinthechillipowder.Cool,thenrefrigerateforabout2hours.
Whiskthecreamwithahandmixeruntilfoamy.
Spoonthecreamintoapipingbag,andpipeallovertheundersidesofhalfthecookies.Topwiththeremainingcakes.Putthesugarballsinabowland
rollthewhoopiepiesinthem.
Whoopiepieswithlemoncream
Preparationtime:approx.40minutes(plusapprox.50minutesbakingandapprox.30minutescoolingtime)
Makesapprox.40whoopiepies
Forthebatter
1unwaxedlemon
60gsoftbutter
60gmargarine
190gsugar,pinchofsalt
1
2
3
½tspvanillaextract
2eggs,270gflour
1½tspbakingpowder
1tspbakingsoda
120mlcoconutmilk
Forthefilling
60gsoftbutter
120gmascarpone
300gicingsugar
1tspjuiceand1tbspgratedzestof1unwaxedlemon
Additionally
yellowsugarballstodecorate
Pre-heattheovento180°C(GasMark4)andlineabakingtraywithbakingparchment.Washthelemoninhotwater,thendryandfinelygratethezest.
Squeezethelemonandmeasureout30mljuice.Whisktogetherthebutter,margarine,sugar,saltandvanillaextractforabout10minutesuntilfoamy.Graduallyaddtheeggs.
Combinetheflour,bakingpowderandbakingsoda.Stirintothebutterandeggmixture,alternatingwiththecoconutmilk.Stirinthelemonjuiceandzest.
Takeone-quarterofthebatterandarrangeabout20smallmoundsonthetray,leavingasmuchspaceaspossiblebetweenthem.Bakeforabout10minutesuntilthecookiesaredonebutstillsoft.Removeandleavetocooldown.Repeatwiththeremainderofthebatter.
Whisktogetherthebutterandmascarpone.Graduallyaddtheicingsugar,andcontinuewhiskinguntilthemixtureisfoamy.Stillstirring,addthelemon
zestandjuice.Spoonthecreamintoapipingbagandpipeovertheundersidesofhalfthecookies.Topwiththeremainderofthecookiesandpressdownlightly.Coatintheyellowsugarballs.
Peanutandchocolatewhoopiepies
Preparationtime:approx.30minutes(plusapprox.40minutesbakingandapprox.30minutescoolingtime)
Makesapprox.50whoopiepies
Forthebatter
80gpeanuts
100gfinedarkchocolatecoating
225gsoftbutter
100gpeanutbutter
1
2
3
200gsugar
1sachetvanillasugar
pinchofsalt,2eggs
250gflour
1tspbakingsoda
1½tspbakingpowder
Forthefilling
100gfinedarkchocolate
250gpeanutbutter
75gicingsugar
Additionally
darkchocolatesprinklestodecorate
Pre-heattheovento175°C(GasMark3.5).Lineabakingsheetwithbakingpaper.Chopthepeanutsanddry-fryinapanuntilgolden.Leaveuntilcool.
Gratethechocolate.Whisktogetherthebutter,peanutbutter,sugar,vanillasugarandsaltforabout10minutesuntilfoamy.Graduallyaddtheeggs.
Combinetheflour,bakingsodaandbakingpowderinasecondbowl.Stirintotheeggandbuttermix,thenaddthepeanutsandchocolate.Takeone-quarter
ofthemixandplaceabout25littlemoundsonthetrays,aswidelyapartaspossible.Bakeforabout10minutes.Removefromtheovenandplaceonawirerackuntilcold.Repeatuntilallthebatterhasbeenused.
Tomakethefilling,meltthechocolateinabowloverwater.Whisktogetherthepeanutbutterandsugaruntilfoamy.Stillstirring,pourinthemelted
chocolateinathinstream.Spoonthecreamintoapipingbagandpipeontotheundersidesofhalfthecookies.Topwiththeremainingcookies.Garnishthewhoopiepieswithchocolatesprinkles.
Whoopiepieswithraspberrycream
Preparationtime:approx.30minutes(plusapprox.25minutesbakingandapprox.30minutescoolingtime)
Makesapprox.30whoopiepies
Forthebatter
125gsoftbutter
1sachetvanillasugar
190gsugar,½tspsalt
2eggs,275gflour
1
234
1½tspbakingpowder
1tspbakingsoda
100mlmilk,40gmarzipan
40gcocoapowder
Forthefilling
80graspberries(frozen)
75gsoftbutter
200gcreamcheese
1tbspraspberrybrandy
200gicingsugar
redfoodpaste
Additionally
colouredsugarballstodecorate
Pre-heattheovento180°C(GasMark4).Line2bakingtrayswithbakingpaper.Whisktogetherthesoftbutter,vanillasugar,sugarandsaltuntilfoamy.
Graduallystirintheeggs.Combinetheflour,bakingpowderandbakingsoda.Siftovertheeggandbuttermixandstirin,alternatingwiththemilk.Whisktogetherhalfthebatterwithfinelychoppedmarzipan,theotherhalfwithsiftedcocoapowder.Addalittlemilkifthebatteristoostiff.
Placeabout60littlemoundsonthebakingtrays,asfarapartaspossible.Bakeeachtrayintheovenforabout12minutes.Removethestill-softcookies
fromtheovenandleaveonthetraystocool.
Defrosttheraspberriesforthefilling.Whisktogetherthesoftbutterandcreamcheese.Stirintheraspberriesfollowedbytheraspberrybrandy.Gradually
addtheicingsugar.Colourthecreampinkwithfoodpaste.
Putthecreaminapipingbag.Pipedotsofcreamontotheundersidesofthedarkcookies,thentopthemwiththelightercookies.Chilluntilreadytoserve.
Decoratewithsugarballs.
Coffeewhoopiepies
Preparationtime:approx.30minutes(plusapprox.30minutesbakingandapprox.30minutescoolingtime)
Makesapprox.30whoopiepies
Forthebatter
175gbutter
150gsugar
1tspvanillaextract
½tspsalt,2eggs
12
3
4
225gflour
75gcocoa
1tspbakingpowder
1tspbakingsoda
50mlmilk
120mlstrongcoffee
Forthefilling
80gsoftbutter
80gcreamcheese
250gicingsugar
1tspinstantespresso
Pre-heattheovento190°C(GasMark5).Lineabakingsheetwithbakingpaper.Whisktogetherthesoftbutter,sugar,vanillaextractandsaltuntil
foamy.Graduallystirintheeggs.
Combinetheflour,cocoa,bakingpowderandbakingsoda.Stirthemilkintothecoffee.Stirbothintotheeggandbuttermix,alternatingbetweenthetwo.
Takeone-thirdofthebatterandspoonabout20smallmoundsonthetray,leavingasmuchspaceaspossiblebetweenthem.Bakeinthemiddleoftheovenforabout10minutes.
Whendonebutstillsoft,removethecakesfromtheovenandcoolonawirerack.Placenewbakingparchmentonthebakingtrayandrepeatthisprocess
withtheremainingportionsofbatter.Continueuntilallthebatterhasbeenusedandyouhaveabout60cakes.
Tomakethefilling,stirtogetherthesoftbutterandthecreamcheese.Graduallyaddtheicingsugar.Stirintheespressopowderattheend.Spoon
intoapipingbagandpipeontotheundersidesofhalfofthecakes.Topwiththeremainingcakes.
Chocolatewhoopiepieswithmintcream
Preparationtime:approx.30minutes(plusapprox.30minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20whoopiepies
Forthebatter
125gbutter,125gsugar
1sachetvanillasugar
pinchofsalt,3eggs
225gwheatflour
12
3
4
1sachetchocolateblancmangepowder
1tbspcocoapowder
1½tspbakingpowder
1tspbakingsoda
Forthefilling
60gsoftbutter
60gcreamcheese
200gicingsugar
2tspvanillaextract
½tspmintextract
salt,greenfoodpaste
Additionally
150gicingsugar
1tbspmintsyrup
approx.60whitemintdrops
Pre-heattheovento180°C(GasMark4).Line2bakingtrayswithbakingpaper.Whisktogetherthesoftbutter,sugar,vanillasugarandsaltforabout
8minutesuntilfoamy.Graduallystirintheeggs.
Combinetheflourwiththeblancmangepowder,cocoapowder,bakingpowderandbakingsoda.Siftovertheeggandbuttermixture,andstirin.
Placeabout20portionsofbatteroneachtray,asfarapartaspossible.Bakeeachtrayforabout14minutesuntilthecakesaredonebutstillsoft.Removefromtheovenandplaceonawirerackuntilcold.
Tomakethefilling,stirtogetherthesoftbutterandthecreamcheese.Stirintheicingsugar.Thenaddthevanillaextract,mintextractandsalt.Add
enoughgreenfoodpastetoachievethedesiredcolour.Spoonthecreamintoapipingbagandpipeontotheundersidesofhalfthecakes.Topwiththeremainderofthecakesandpressdownlightly.
Forthedecoration,stirtheicingsugarintothemintsyruptomakeathickcreamandplaceteaspoonsofitoneachwhoopiepie.Sprinklewithchopped
mintdrops.
Yoghurtwhoopiepieswithapricotfilling
Preparationtime:approx.40minutes(plusapprox.30minutesbakingand30minutescoolingtime)
Makesapprox.12whoopiepies
Forthebatter
150gwhitechocolate
100gsoftbutter
1tspvanillaextract
180gsugar,½tspsalt
1
23
2eggs,250gflour
1tspbakingpowder
1tspbakingsoda
75gplainyoghurt
alittlemilk
Forthefilling
100gwhitechocolate
60gbutter
250gcreamcheese
2sachetsvanillasugar
salt,100gdriedapricots
Additionally
gratedwhitechocolatetogarnish
Pre-heattheovento175°C(GasMark3.5).Line2bakingtrayswithbakingpaper.Meltthechocolateinabowloverhotwater.Whisktogetherthebutter,
sugar,saltandvanillaextractuntilfoamy.Graduallystirintheeggs,thentablespoonsofthechocolate.Combinetheflour,bakingpowderandbakingsoda,andsiftover.Addtheyoghurt.Workintoasmoothbatter.Addalittlemilkifthemixtureistoothick.
Placeabout12portionsofbatteroneachtray,asfarapartaspossible.Bakeeachtrayintheovenforabout15minutesuntilthecakesaredonebutstill
soft.Removefromtheovenandplacethemonarackuntilcold.
Tomakethefilling,meltthechocolateandbutterinabowloverhotwater.Whisktogetherthecreamcheese,vanillasugarandapinchofsalt.Whiskin
thechocolateandbuttermixture.Choptheapricotsandaddtothemix.Putinthefridgeuntilreadytoserve(foratleast1hour).Spreadthecreamovertheundersidesofhalfthecakes.Topwiththeremainderofthecakesandpressdownlightly.Rollinadishofgratedwhitechocolateandserve.
Hazelnutwhoopiepieswithblackberrycream
Preparationtime:approx.35minutes(plusapprox.20minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20whoopiepies
Forthebatter
75gbutter,200gsugar
1sachetvanillasugar
pinchofsalt
3eggs
1
2345
125gflour
50gcocoa
1½tspbakingpowder
1tspbakingsoda
50ggroundhazelnuts
100gchoppedfinedarkchocolate
50gchoppedhazelnuts
Forthefilling
150gblackberries
175gmascarpone
300gcreamcheese
125gicingsugar
100gblackberryjam
Pre-heattheovento200°C(GasMark6).Line2bakingtrayswithbakingpaper.Heatthebutterinasmallsaucepan.Removefromtheheatandleave
tocoolslightly.Meanwhile,whisktogetherthesugar,vanillasugar,saltandeggsuntilfoamy.
Combinetheflour,cocoa,bakingpowder,bakingsodaandgroundhazelnutsinabowl.Pourthejust-liquidbutterovertheeggmixture,stirring
continuously.Foldintheflourmix,thenthechocolateandchoppednuts.
Placeabout20portionsofbatteroneachtray,asfarapartaspossible.Bakeeachtrayinthemiddleoftheovenforabout10minutes.Remove,andleave
thecakestocool.
Washandpatdrytheblackberries.Whisktogetherthemascarpone,creamcheeseandicingsugar.Foldintheblackberries.Chilluntilreadytoserve.
Beforeserving,spreadblackberryjamontheundersidesofthecakes.Thenspreadthemascarponeandblackberrycreamoverhalfofthecakes.Topwith
theremainingcakes.
Chocolatechipwhoopiepies
Preparationtime:approx.40minutes(plusapprox.25minutesbakingandapprox.1hourcoolingtime)
Makesapprox.20whoopiepies
Forthebatter
70gbutter
60gmargarine
1tspvanillaextract
175gsugar
1
23
4
½tspsalt
2eggs,270gwheatflour
1½tspbakingpowder
150mlmilk
1tspwhitewinevinegar
90gchocolatechips
Forthefilling
1sachetvanillablancmangepowder
500mlmilk,60gsugar
125gsoftbutter
150gblueberryjam
Additionally
100gblueberriestogarnish
Pre-heattheovento175°C(GasMark3.5).Line2bakingtrayswithbakingpaper.Whisktogetherthebutter,margarine,vanillaextract,sugarandsalt
untilfoamy.Graduallyaddtheeggs.Combinetheflourandbakingpowder.Stirtogetherthemilkandwhitewinevinegarandaddtothebatter,alternatingwiththeflourmix.Foldinthechocolatechips.
Spoonabout20moundsofbatterontoeachbakingtray.Bakeeachtrayonthemiddlerunnerforabout12minutes.Leavetocool.
Maketheblancmangeinaccordancewiththepacketinstructions.Pour400mlintoabowl;usetheremainderelsewhere.Whiskthebutterforapprox.
10minutesuntilfoamy.Addtablespoonsoftheblancmangeandjam.Chillforatleast1hour.
Spoonthecreamintoapipingbagandpipeontotheundersidesofhalfthecakes.Topwiththeremainingcakes,flatsidesfacing,andpressdownlightly.
Garnishwiththefreshblueberries.
Macaroon-toppedbiscuits
Preparationtime:approx.45minutes(plusapprox.25minutesbakingandapprox.30minutescoolingtime)
Makesapprox.40biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
12
34
100gsoftbutter
Forthemacaroontopping
1eggwhite
pinchofsalt
2tspinstantespresso
80gicingsugar
40gfinelygroundalmonds
Forthefilling
90gdarkchocolate
2tbspcream
1tbsphoney
1tbspbutter
Quicklycombinetheingredientsforthemixuntilsmooth.Wrapinclingfilmandplaceintherefrigeratorfor30minutes.
Pre-heattheovento150°C(GasMark2).Whisktogethertheeggwhite,salt,espressopowderand20gicingsugaruntilstiff.Combinethealmondsand
icingsugarandfoldintothebeateneggwhite.Spoonintoapipingbagwithasmallnozzle.Pipe40macaroonsontoaparchment-linedbakingtrayandbakeonthesecondrunnerfromthebottomforabout15minutes;theyshouldstillbemoistontheinside.Coolonawirerack.
Increasetheoventemperatureto200°C(GasMark6).Rollthedoughoutonaflouredworksurfacetoathicknessof3–4mm.Cutout40circlesandbake
onalinedbakingtrayfor8–10minutesuntilgolden.Leaveuntilcold.
Tomakethefilling,chopthechocolate.Combinewiththecream,honeyandbutter,andmeltinabowloverhotwater.Leavetocooluntilthemixturecan
bepiped,thenspoonintoapipingbagwithasmallnozzle.Pipecreamontothebiscuits.Topeachonewithamacaroonandpressdownlightly,thenleavetoset.
Chocolateandwhiskystars
Preparationtime:approx.35minutes(plusapprox.4hourschilling,approx.10minutesbakingandapprox.20minutescoolingtime)
Makesapprox.40biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
2
3
4
50gbrownrocksugar
pulpof½avanillapod
Forthecream
350gdarkchocolate
100mlcream
100gbutter
2tbspmaplesyrup
50mlwhisky
Additionally
about40pinenuts
rocksugartosprinkle
flourfortheworksurface
Tomakethedough,sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,saltandsoftbutterinsmallpiecesinthewell.
Addtherocksugarandvanillapulp.Quicklycombinealltheingredientsuntilsmoothandshapeintoaball.Wrapinclingfilmandplaceintherefrigeratorforabout30minutes.
Tomakethecream,chopthechocolate.Heatthecreamandmeltthechocolateinit.Stirinthebutter,syrupandwhisky,andrefrigerateforabout4
hours.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughonalightlyflouredworksurfacetoathicknessof3–4mm,andcutoutabout40star-
shapedbiscuitswithabiscuitcutter.Placeonlinedbakingtraysandbakefor8–10minutes.Coolonawirerack.
Dry-frythepinenutsinapanuntilgolden.Putthechocolatecreaminapipingbagwithastar-shapednozzleandpipeablobofcreaminthemiddleofeach
biscuit.Garnisheachblobwithapinenutandsprinkleoveralittlerocksugar.
Raspberrytarts
Preparationtime:approx.35minutes(plusapprox.3hours30minuteschilling,approx.10minutesbakingandapprox.20minutescoolingtime)
Makesapprox.40biscuits
Forthedough
125gflour,1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
pulpof½avanillapod
12
345
Forthecream
220gcrèmefraîche
350gwhitechocolate
150gfreshraspberries
50mlraspberrybrandy
Additionally
40freshraspberriestogarnish
flourfortheworksurface
Quicklycombinealltheingredientsforthemixandthevanillapulpuntilsmooth.Shapeintoaball,wrapinclingfilmandplaceintherefrigeratorfor
30minutes.
Tomakethecream,bringthecrèmefraîchetotheboilandstirinthechoppedwhitechocolatetomelt.Wash,dryandpuréetheraspberries.Stirin,together
withtheraspberrybrandy.Putintherefrigeratorforabout3hours.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughonalightlyflouredworksurfacetoathicknessof3–4mm,andcutoutabout40biscuits
witharoundbiscuitcutter.
Placethebiscuitsonlinedbakingtraysandbakefor8–10minutes.Coolonawirerack.
Putthechocolatecreaminapipingbagandpipeoverthebiscuits.Washandpatdrytheraspberries,andplaceoneoneachtart.Refrigeratethetartsuntil
readytoserve.
Orangebiscuitswithabutterfilling
Preparationtime:approx.30minutes(plusapprox.30minuteschilling,approx.15minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1234
pulpof1vanillapod
gratedzestof1unwaxedorange
Forthefilling
50gbutter
50gicingsugar
3tbsporangeliqueur
Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,salt,softbutter,vanillapulpandorangezestinthewell.
Quicklycombinealltheingredientsuntilsmoothandshapeintoaball.Wrapinclingfilmandplaceintherefrigeratorforabout30minutes.
Pre-heattheovento180°C(GasMark4).Shapethemixinto40equallysizedballs,andplaceonlinedbakingtrays.Flattenslightly,thenbakefor11–
14minutesuntilgolden.Coolonawirerack.
Tomakethefilling,whisktogetherthebutter,icingsugarandorangeliqueurwithahandmixerfor4minutesuntilfoamy.Spreadovertheundersidesof
thebiscuits,thensandwichthemtogetherinpairs.
Brandyandnutbiscuits
Preparationtime:approx.40minutes(plusapprox.1hourchilling,approx.10minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
234
5
50ggroundBrazilnuts
1tbspbrandy
Forthefilling
100mlcream
100gdarkchocolate
3tbspbrandy
generouspinchofChinesefive-spicepowder
Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,salt,choppedbutter,groundBrazilnutsandbrandyinthewell.
Quicklycombinealltheingredientsuntilsmoothandshapeintoaball.Wrapinclingfilmandplaceintherefrigeratorfor30minutes.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughonalightlyflouredworksurfacetoathicknessofabout3mm,andcutoutabout40
biscuitswiththecuttersofyourchoice.
Placethebiscuitsonlinedbakingtraysandbakefor8–10minutes.Coolonawirerack.
Tomakethefilling,bringthecreamtotheboilinasaucepan.Removefromtheheat.Chopthechocolateandputinthecreamtomelt,thenstirinthe
brandyandfive-spicepowder.Cool,thenplaceintherefrigeratorforatleast30minutes.
Whiskthechocolateganachewithahandmixeruntilfoamy,thenspreadovertheundersidesof20biscuits.Topeachonewithoneplainbiscuit.Storeina
coolplace.
Chocolateandorangetarts
Preparationtime:approx.20minutes(plusapprox.30minuteschilling,approx.10minutesbakingandapprox.20minutescoolingtime)
Makesapprox.40biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
2
34
pulpof1vanillapod
Forthecream
2tbsporangejuice
4tsporangeliqueur
140gdarkchocolate
200mlcream
Additionally
flourfortheworksurface
Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,salt,softbutterinsmallpiecesandthevanillapulpinthewell.
Quicklycombinealltheingredientsuntilsmoothandshapeintoaball.Wrapinclingfilmandplaceintherefrigeratorfor30minutes.
Pre-heattheovento200°C(GasMark6).Rolloutonalightlyflouredworksurfacetoathicknessofabout3mm.Cutoutabout40biscuitswitharound
biscuitcutter.Placethebiscuitsonlinedbakingtraysandbakefor8–10minutes.Coolonawirerack.
Tomakethecream,heattheorangejuiceandliqueurinasaucepan.Stirinthechocolatetomelt.Coolforabout5minutes.
Whiskthecreamuntilstiffandstirintothechocolate.Placeintherefrigeratoruntilcold.Putthechocolatecreaminapipingbagwithastarnozzleandpipe
rosettesontothebiscuits.
Butterbiscuitswithacassisfilling
Preparationtime:approx.40minutes(plusapprox.2hours30minuteschilling,approx.10minutesbakingandapprox.25minutescoolingtime)
Makesapprox.20biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
12345
Forthefilling
50mlcream
2tbspcassisliqueur
150gwhitechocolate
Additionally
75gicingsugar
about1½tbspcassisliqueur
flourfortheworksurface
Quicklycombinealltheingredientsforthebiscuitmix.Shapeintoaball,thenwrapinclingfilmandchillforabout30minutes.
Tomakethefilling,bringthecreamtotheboil.Stirinthecassis,thenremovefromtheheatandstirinthechocolateuntilmelted.Refrigeratefor2hours.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughonalightlyflouredworksurfacetoathicknessofabout3mm,andcutoutabout40
biscuitswitharoundbiscuitcutter.
Placethebiscuitsonlinedbakingtraysandbakefor8–10minutes.Coolonawirerack.
Useadollopofchocolatecreamtosandwich2biscuitstogether.Stirtogethertheicingsugarwiththecassisliqueuruntilsmoothandbrushoverthe
biscuits.Leavetheicinguntildry.
Chocolateandnutbrownies
Preparationtime:approx.20minutes(plusapprox.35minutesbakingtime)
Makesapprox.20brownies
100gmacadamianuts
100ghazelnuts
200gdarkchocolate(70%)
250gbutter
360gsugar
4eggs
1
2
3
125gflour
¼tspbakingpowder
45gcocoapowder
butterforthetin
Roughlychopthemacadamiaandhazelnuts.Dry-fryinapanuntilgolden.Pre-heattheovento180°C(GasMark4).Meltthechocolateandbutterover
alowheat,thenleavetocoolslightly.Combinethesugar,eggs,flour,bakingpowderandcocoauntilwellblended,thenworkinthechocolatebutterandnuts.
Adjustabakingframetomeasure20x20cm.Greasewell,thenplaceonabakingtraylinedwithbakingparchment.Pourinthecakemixandsmooththe
surface,thenbakefor30–35minutes.
Leavethecaketocoolintheframe,thencutinto20equally-sizedpieces.
Passionfruitbiscuits
Preparationtime:approx.50minutes(plusapprox.10minutesbakingandapprox.30minutescoolingtime)
Makesapprox.25–30biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
2
3
4
Forthefilling
1largepassionfruit
60gbutter
250gicingsugar
Additionally
flourfortheworksurface
Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,saltandsoftbutterinsmallpiecesinthewell.Quicklycombineall
theingredientsuntilsmoothandshapeintoaball.Wrapinclingfilmandplaceintherefrigeratorforapprox.30minutestochill.
Meanwhile,tomakethefilling,wash,dryandpeelthepassionfruit,thencutinhalfandscoopouttheseeds.Puréethefleshandpassthroughasieve.
Whiskthebutteruntilfoamy,thengraduallyaddthepassionfruitpulpandicingsugar.Placethecreamintherefrigerator.
Pre-heattheovento200°C(GasMark6).Lineabakingsheetwithbakingpaper.Shapethemixinto50–60hazelnut-sizedballsandplaceonthebaking
tray.Flattenslightlywithafork,thenbakeintheovenfor10–12minutesuntilgolden.Coolonawirerack.
Sandwich2biscuitstogetherwiththepassionfruitcreamandserveimmediately.
Apricotanddatecakes
Preparationtime:approx.50minutes(plusapprox.30minuteschilling,approx.30minutesbakingandapprox.30minutescoolingtime)
Makes16biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
23
4
Forthefilling
145gdriedapricots
110gdrieddates
½tspgroundpimento
pinchofcinnamon
5tbsporangeliqueur
Additionally
icingsugartodust
butterforthesheets
flourfortheworksurface
Grease16holesinmuffintins.Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,saltandsoftbutterinsmallpieces
inthewell.Quicklycombinealltheingredientsuntilsmoothandshapeintoaball.Wrapthedoughinclingfilmandplaceintherefrigeratorfor30minutes.
Tomakethefilling,roughlychoptheapricotsanddates.Pour140mlofwaterinasaucepanandbringtotheboil.Stirinthefruit,thenremovefromthe
heat.Stirinthespicesandliqueur,thenleavetocool.
Pre-heattheovento180°C(GasMark4).Lightlyflouraworksurface,thenrolloutthedoughto3–4mm.Cutout16circlesof7cmdiameter,and16of5
cmdiameter.Linetheholesinthemuffintinswiththelargecircles.Cutasmallmotifsuchasafloweroutofthemiddleofthesmallercircles.
Spoonthefillingintothemuffinholes,thentopwiththesmallercircles.Pressdownlightlyandbakeintheovenforabout20minutesuntilgolden.Remove
fromthetins,thenplaceonawirerackuntilcool.Dustthinlywithicingsugar.
Amarettobiscuitswithicecream
Preparationtime:approx.25minutes(plusapprox.30minuteschilling,approx.12minutesbakingandapprox.20minutescoolingtime)
Makesapprox.20biscuits
Forthedough
50gamaretti
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
1
2
3
100gsoftbutter
3tbspAmaretto
Additionally
approx.350gicecream(e.g.chocolateorvanilla)
Puttheamarettiinafreezerbagandcrushasfinelyaspossiblewitharollingpin.Quicklycombinewithalltheingredientsforthedough,kneadinguntil
smooth,andshapeintoaball.Wrapthedoughinclingfilmandplaceitintherefrigeratorforabout30minutes.
Pre-heattheovento200°C(GasMark6).Shapethedoughintoabout40balls,thenplaceonlinedbakingtrays.Flattenthem,andbakefor10–12
minutesuntilgolden.
Placethecookiesonawirerackuntilquitecold.Sandwichthecookiestogetherinpairswithasmallballoficecreamandserveimmediately.
Orangeandmeringebiscuits
Preparationtime:approx.40minutes(plusapprox.1hourchillingandapprox.12minutesbakingtime)
Makesapprox.35biscuits
Forthedough
30gcandiedorangepeel
200gflour
1eggyolk
80gcastorsugar
pinchofsalt
1
23
4
100gsoftbutter
1tspgratedzestof1unwaxedorange
Forthemeringue
2eggwhites
100gicingsugar
15gcornstarch
Additionally
1eggyolkand2tbspmilktoglaze
50gcoconutflakestogarnish
flourfortheworksurface
Chopthecandiedorangepeelveryfinely.Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,salt,softbutterin
smallpieces,candiedorangepeelandthegratedorangezestinthewell.Quicklykneadtogethertomakeasmoothdough.Wrapinclingfilmandputinthefridgeforatleast1hour.
Pre-heattheovento160°C(GasMark2.5).Lineabakingtraywithbakingpaper.Rolloutthedoughontoaflouredworksurfacetoathicknessofabout
5mm.Cutoutcirclesandplaceonthebakingtray.
Whisktogethertheeggyolkandmilkandbrushoverthecookies.Sprinkleoverthecoconutflakes.Tomakethemeringue,whisktheeggwhitesuntil
stiff.Addtheicingsugarandcornstarchinathinstreamandcontinuewhiskinguntilthemixtureisquitestiffagain.Spoonintoapipingbagwithastarnozzleandpipelittlemoundsontothecookiebases.
Bakeonthesecondrunnerfromthebottomforabout12minutes.Removefromtheovenandcoolcompletely.
Almondmounds
Preparationtime:approx.40minutes(plusapprox.1hourchilling,approx.10minutesbakingandapprox.30minutessettingtime)
Makesapprox.45biscuits
Forthedough
175gflour
1tspbakingpowder
1eggyolk,50gcastorsugar
salt,100gsoftbutter
4dropsrumflavouring
1
2
34
Forthetopping
125gcoconutfat
65gicingsugar
3tbspcocoapowder
1sachetvanillasugar
1tbsprum
100galmondslivers
200gdarkchocolatecoating
Additionally
flourfortheworksurface
Combinetheflourandbakingpowder.Siftontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,apinchofsaltandsoftbutterin
smallpiecesinthewell.Sprinkleovertherumflavouring.Quicklykneadtogethertomakeasmoothdough.Wrapinclingfilmandputinthefridgeforatleast1hour.
Pre-heattheovento180°C(GasMark4).Lineabakingtraywithbakingpaper.Rollthedoughoutontoaflouredworksurfacetoathicknessofabout
4mm,andcutoutrounddiscs.Arrangethemonthebakingtray.Bakeinthemiddleoftheovenforabout10minutes.
Tomakethetopping,meltthecoconutfatandremovefromtheheat.Stirintheicingsugar,cocoa,vanillasugarandrum.Foldinthealmondslivers.
Spoonontotherounddiscsandleavetoset.
Chopthecoatingandmeltinabowloverhotwater.Pouroverthecookiesandleavetoset.
Cocoabiscuitswithchocolatemeringue
Preparationtime:approx.40minutes(plusapprox.1hour30minuteschillingandapprox.22minutesbakingtime)
Makesapprox.40biscuits
Forthedough
125gflour,1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
10gcocoapowder
12
3
4
Forthemeringue
pinchofsalt
2eggwhites
100gicingsugar
10gcocoapowder
Forthechocolatecream
100gdarkchocolatecoating
40mlcream
2tbspcognac
Additionally
flourfortheworksurface
Quicklycombinealltheingredientstomakeasmoothdough.Wrapinclingfilmandplaceintherefrigeratorforabout30minutes.
Pre-heattheovento200°C(GasMark6).Lineabakingsheetwithbakingpaper.Rollthedoughouttoathicknessofapprox.4mmonthelightlyfloured
worksurface,anduseroundbiscuitcutterstocutoutbiscuits.Placeonthebakingtrayandbakeforabout10minutes.Coolonawirerackandturntheovendownto160°C(GasMark2.5).
Addapinchofsalttotheeggwhitesandwhiskuntilstiff.Sprinkleovertheicingsugarandtheremainderofthecocoaandstirin.Spoonintoapiping
bagandpipeasmanymeringue“hats”ontoalinedbakingtrayastherearebiscuits.Bakeinthemiddleoftheovenfor12minutes,thencoolonawirerack.
Gratethecoating,thencombinewiththecreamandmeltinabowloverhotwater.Stirinthecognac.Putinthefridgeforabout1hour.Thenspreada
littleofthechocolatecreamontoeachbiscuit;topwithameringue“hat”andpressdown.Chilluntilreadytoserve.
Nutmegbiscuitswitheggliqueur
Preparationtime:approx.40minutes(plusapprox.2hours30minuteschilling,approx.10minutesbakingandapprox.20minutescoolingtime)
Makesapprox.20biscuits
Forthefilling
70gwhitechocolate
40gbutter
40gicingsugar
4tbspeggliqueur
Forthedough
12
3
4
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
pinchofgratednutmeg
Additionally
flourfortheworksurface
Tomakethefilling,meltthewhitechocolateinabowloverhotwater.Stirinthebutteruntilmelted,thenremovethebowlfromthehotwaterandstirinthe
icingsugarandeggliqueur.Placeinthefridgeforabout2hours.
Quicklycombinealltheingredientsforthedoughuntilsmoothandshapeintoaball.Wrapinclingfilmandplaceintherefrigeratorforapprox.30minutesto
chill.
Pre-heattheovento200°C(GasMark6).Lineabakingtraywithbakingpaper.Rollthedoughoutontoalightlyflouredworksurfacetoathicknessof
3–4mm,andcutoutabout40biscuitswitharoundbiscuitcutter.Placeonthebakingtray.
Bakethecookiesfor8–10minutes.Coolonawirerack.Brushtheundersideofhalfthebiscuitswiththeeggliqueurcream,thenplacetheremaining
biscuitsontop.Chillforafurther30minutes.
Nutandcappuccinotriangles
Preparationtime:approx.40minutes(plusapprox.25minutesbakingandapprox.30minutescoolingtime)
Makesapprox.50biscuits
150gfinedarkchocolatecoating
300gflour
1sachetbakingpowder
300gsugar
1sachetvanillasugar
1tbspgratedzestof1unwaxedorange
12
3
4
½tspgroundcinnamon
4eggs
200gsoftbutter
200mlcoldespresso
100gchoppedhazelnuts
100ggroundhazelnuts
2tbspcoffeeliqueur
Pre-heattheovento180°C(GasMark4).Lineabakingtraywithbakingpaper.Adjustabakingframeto35x35cmandbrushtheinsidewithbutter.
Placeonthebakingtray.Finelychopthecoatingandweighout100g.
Combinetheflourandbakingpowderandsiftintoabowl.Addthesugar,vanillasugar,orangezest,cinnamon,eggs,butter,espresso,allthehazelnuts
and100gchocolate.Whisktheingredientswithahandmixerfor2minutestomakeasmoothdough.
Putthedoughinthebakingframe,smooththesurfaceandbakeforabout25minutes.Pullthecakeandbakingparchmentontoawirerackandleaveto
cool.Removethebakingframe.
Cutthecakeintotriangles.Melttheremainderofthechocolateandstirinthecoffeeliqueur.Dipthecornersofthecakesintheliquidchocolate,thenleave
toset.
Bananastarswithwhitechocolatecream
Preparationtime:approx.45minutes(plusapprox.1hourchilling,approx.10minutesbakingandapprox.20minutescoolingtime)
Makesapprox.20biscuits
Forthedough
30gdriedbananachips
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
1
23
100gsoftbutter
Forthefilling
50mlcream
100gwhitechocolate
15gbutter
Additionally
flourfortheworksurface
Putthebananachipsinafreezerbagandsealwell,thencrushwitharollingpin.Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Putthe
eggyolk,sugar,saltandsoftbutterinsmallpiecesinthewell.Addthebananachips.Quicklycombinealltheingredientsuntilsmoothandshapeintoaball.Wrapinclingfilmandplaceintherefrigeratorforapprox.30minutestochill.
Meanwhile,bringthecreamtotheboilinasaucepan.Removefromtheheat.Breakthechocolateintopiecesandstirintothecreamtomelt.Stirinthe
butter,thenplaceintherefrigeratoruntilcold.
Pre-heattheovento200°C(GasMark6).Rolloutonalightlyflouredworksurfacetoathicknessof3–4mm,andcutoutabout40biscuitswithstar-
shapedcutters.Placethebiscuitsonlinedbakingtraysandbakefor8–10minutes.Coolonawirerack.Useadollopofchocolatecreamtosandwich2biscuitstogether.
Vanillabiscuitswithpinenutfilling
Preparationtime:approx.35minutes(plusapprox.30minuteschilling,approx.10minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
2
3
pulpof½avanillapod
Forthefilling
40gpinenuts
150mlcream
jarpowderedsaffron
pinchofsalt
250gwhitechocolate
Additionally
flourfortheworksurface
Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,salt,softbutterinsmallpiecesandthevanillapulpinthewell.
Quicklycombinealltheingredientsuntilsmoothandshapeintoaball.Wrapthedoughballinclingfilmandplaceintherefrigeratorforapprox.30minutestochill.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughonalightlyflouredworksurfacetoathicknessof3–4mm,andcutoutabout40biscuits
withroundbiscuitcutters.Placethebiscuitsonlinedbakingtraysandbakefor8–10minutes.Coolonawirerack.
Tomakethefilling,dry-frythepinenutsinapanuntilgolden.Bringthecreamtotheboil.Removefromtheheat,andaddthesaffron,saltandwhite
chocolatebrokenintopieces.Stiruntilthechocolatehascompletelymelted.Cool,thenwhiskwithastickblenderuntilcreamy.Roughlychopthepinenutsandfoldintotheganache.Brushhalfthebiscuitswithagenerousdollopofcream.Topwiththeremainderofthebiscuitsandpressdownlightly.
Pistachiosandwiches
Preparationtime:approx.45minutes(plusapprox.1hourchilling,approx.10minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
2
3
4
1tspbrownrum
½tspgroundanise
Forthefilling
60gpistachios
300gwhitechocolatecoating
150mlcream
60gbutter
30gpistachiopulp
30gbrownrocksugar
Additionally
flourfortheworksurface
Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,salt,softbutterinsmallpieces,rumandaniseinthewell.Quickly
combinealltheingredientsuntilsmoothandshapeintoaball.Wrapthedoughinclingfilmandplaceinthefridgeforabout1hourtochill.
Meanwhile,finelychopthepistachios.Chopthecoatingandmeltinabowloverwater.Bringthecreamtotheboil,stirringcontinuously,thenstirinthe
coating.Leaveuntilcoolbutnotset.Creamthebutteruntilfoamy,thenstirintothechocolatecreamwiththepistachiopulp,brownrocksugarandpistachios.Refrigerateforabout45minutesuntilthecreamisfirmbutcanstillbepiped.Spoonintoaforcingbag.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughoutonalightlyflouredworksurfacetoathicknessof3–4mm,andcutoutabout40biscuits
withasquarebiscuitcutter.Placeonparchment-linedbakingtraysandbakefor8–10minutes.Coolonawirerack.
Pipethepistachiocreamontohalfthebiscuits,thentopthemwiththeotherhalf.Pressdownlightlyandchillforafurther10minutes.
Apricotflowers
Preparationtime:approx.45minutes(plusapprox.30minuteschillingandapprox.10minutesbakingtime)
Makesapprox.20biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
12
3
4
Forthefilling
5driedapricots
30gsugar
8tbspapricotjam
Additionally
butterforthealuminiumfoil
flourfortheworksurface
Quicklycombinealltheingredientsforthedoughuntilsmoothandshapeintoaball.Wrapinclingfilmandchillintherefrigeratorforapprox.30minutes.
Pre-heattheovento200°C(GasMark6)andlineabakingtraywithbakingparchment.Rolloutthedoughonalightlyflouredworksurfacetoathickness
of3–4mm,andcutoutabout40biscuitswithflower-shapedcutters.Cutacircleoutofthemiddleofhalfthebiscuits.Placethebiscuitsonthebakingtrayandbakefor8–10minutes.Coolonawirerack.
Choptheapricots.Dissolvetheremainderofthesugarinapanin1tablespoonofwaterandboiltomakeagoldencaramel.Quicklycoatthe
choppedapricotsinthecaramel.Spreadoutonbutteredaluminiumfoilandleavetocool.
Heattheapricotjaminasaucepanandbrushthehotjamoverthebiscuitflowers.Placethebiscuitswiththeholesonthejam,andarrangethepieces
ofapricotintheholesinthemiddle.
Strawberryandvanillatarts
Preparationtime:approx.50minutes(plusapprox.30minuteschillingandapprox.10minutesbakingtime)
Makesapprox.20biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
12
345
Forthefilling
60gbutter
100gicingsugar
1tbspvanillablancmangepowder
150gstrawberries
185gpreservingsugar
Additionally
flourfortheworksurface
Quicklycombinetheingredientsforthedoughuntilsmoothandshapeintoaball.Wrapinclingfilmandplaceintherefrigeratorforabout30minutes.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughonalightlyflouredworksurfacetoathicknessof3–4mm,andcutoutabout40biscuits
withroundbiscuitcutters.Placethebiscuitsonlinedbakingtraysandbakefor8–10minutes.Leaveuntilcold.
Meanwhile,beat50gbutteruntilveryfluffy.Addtheicingsugarandcontinuestirringuntilthesugarhascompletelydissolved.Stirintheblancmange
powder,thenspoonthecreamintoapipingbagwithasmallstarnozzle.Chill.
Wash,dry,hullandpuréethestrawberries.Putinasmallsaucepanwiththepreservingsugarandheatuntilthesugarhasdissolved.Addtheremainderof
thebutter.Stir,andsimmergentlyforabout4minutes.Leavethejamtocool.
Drawathinvanillabutterringaroundtherimsofhalfthebiscuits.Spoonalittlestrawberryjamintothisring,thencarefullyplacetheremainingbiscuits
ontop.
BiscuitswithArmagnacplums
Preparationtime:approx.25minutes(plusapprox.12hourschilling,approx.10minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
12
3
2sachetsvanillasugar
100ggroundhazelnuts
Additionally
1eggyolk
2tbspmilk
10plumsinArmagnac(jar)
Quicklycombinetheingredientsforthedoughandkneaduntilsmooth.Rollouttoasausageabout20cminlength,thenwrapinclingfilmandchill
overnight.
Pre-heattheovento180°C(GasMark4).Lineabakingsheetwithbakingpaper.Cuttherollintoslicesapprox.5mmthick.Arrangeonthebakingtray.
Combinetheeggyolkandmilkandstiruntilsmooth,thenbrushoverthebiscuits.Bakeinthemiddleoftheovenforabout10minutes.Leaveuntilcompletelycool.
Tomakethefilling,puréetheplumsinArmagnac.Putadollopofpuréedplumonhalfthebiscuits.Topwiththeremainderofthebiscuitsandpressdown
lightly.Leavetoset.
Shortbreadswithspicyganache
Preparationtime:approx.50minutes(plusapprox.30minuteschilling,approx.8minutesbakingandapprox.30minutescoolingtime)
Makesapprox.40biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
2
3
4
Forthefilling
300gdoublecream
300gdarkchocolate
1tspgingerbreadspice(e.g.cinnamon,staranise,ginger,mace,cloves,cardamomandcorianderseeds,nutmeg)
Additionally
cocoapowdertodust
flourfortheworksurface
Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,saltandsoftbutterinsmallpiecesinthewell.Quicklycombineall
theingredientsuntilsmoothandshapeintoaball.Wrapinclingfilmandchillintherefrigeratorforapprox.30minutes.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughonalightlyflouredworksurfacetoathicknessofabout3mm,andcutoutabout80
biscuitswithacircularbiscuitcutter.Placethebiscuitsonparchment-linedbakingtraysandbakefor8minutes.Coolonawirerack.
Meanwhile,heatthedoublecreaminasaucepanuntilalmostboiling.Removefromtheheatandgratethechocolateintothecream.Wait30
seconds,thenstiruntilthechocolatehascompletelymeltedandyouhaveasmooth,velvetycream.Stirinthespicesandleaveuntilcool.
Puttheganacheinapipingbag.Pipealargedollopofganacheontohalfthebiscuits,thentopwiththeremainderofthebiscuits.Placeinthefridgefora
while.Dustwithcocoapowderbeforeserving.
Espressokisses
Preparationtime:approx.50minutes(plusapprox.1hourchilling,approx.10minutesbakingandapprox.1hourcoolingtime)
Makesapprox.25biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
2
3
2tspinstantespresso
Forthefilling
300gdarkchocolate
250gcrèmefraîche
2tspinstantespresso
Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,salt,softbutterinsmallpiecesandtheespressopowderinthe
well.Quicklycombinealltheingredientsuntilsmoothandshapeintoaball.Wrapinclingfilmandchillintherefrigeratorforapprox.30minutes.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughonalightlyflouredworksurfacetoathicknessofabout3mm,andcutout40–50biscuits
witharoundbiscuitcutter.Placethebiscuitsonlinedbakingtraysandbakefor8–10minutes.Coolonawirerack.
Roughlychopthechocolate.Putthecrèmefraîcheinasaucepanandbringtothepointofboiling,stirringcontinuously.Stirinthecoatinguntilmeltedand
theinstantespressountildissolved.Leavetocool,thenplaceinthefridgeuntilcompletelycold.Sandwichtogether2biscuitswith1teaspoonofthecream.
Hazelnutsbiscuitswithahazelnutfilling
Preparationtime:approx.30minutes(plusapprox.12minutesbakingandapprox.30minutescoolingtime)
Makesapprox.40biscuits
Forthedough
125gflour
1eggyolk
70gcastorsugar
pinchofsalt
135gsoftbutter
1
23
60ggroundhazelnuts
Additionally
100ghazelnutspread
Pre-heattheovento180°C(GasMark4).Kneadtogetheralltheingredientsapartfromthehazelnutspreaduntilsmooth.Putinapipingbagwithalarge
starnozzle,andpipe80smallrosettesabout2.5cmindiameterontoparchment-linedbakingtrays.
Bakethebiscuitsintheovenforabout12minutes,thenplaceonawireracktocool.
Brushhazelnutcreamoverhalfthebiscuits,thentopwiththeremainingbiscuits.
Mocha-hearts
Preparationtime:approx.40minutes(plusapprox.30minuteschilling,approx.10minutesbakingandapprox.30minutescoolingtime)
Makesapprox.50biscuits
Forthedough
100galmondpaste
120gsoftbutter
250gflour
100gicingsugar
2eggyolk
12
3
4
1sachetsvanillasugar
Forthefilling
150gmochachocolate
30gbutter
50gicingsugar
1tbsprum
100gmascarpone
Additionally
300gcakeglaze(coffeeflavour)
choppedpistachiostogarnish
Chopthealmondpasteintosmallpieces,andblendtoacreamymixturewiththebutter.Siftovertheflourandicingsugar.Addtheeggyolkandvanilla
sugar,andkneadtoadough.Wrapinclingfilmandchillfor30minutes.
Lineabakingtraywithbakingpaper.Pre-heattheovento200°C(GasMark6).Placethedoughbetween2piecesofclingfilmorbakingparchment,and
rollouttoapprox.½cm.Cutoutabout100heartswitha4-cmcutter,thenplaceonthebakingtrayandbakeforabout8–10minutesuntilgolden.Coolonawirerack.
Breakthemochachocolateintosmallpiecesandmeltinabowloverhotwater.Creamtogetherthebutter,icingsugar,rumandmascarpone.Add
spoonfulsofthemeltedchocolateandstirinwell.Putinapipingbagandchilluntilthecreamisfirm.
Pipealittlecreamontohalfthebiscuits,thentopeachonewithanotherbiscuit.Meltthecoffeeglazeinaccordancewiththepacketinstructions.
Coverthebiscuitswiththeglazeanddecoratewithpistachios.
Chocolateandmarshmallowdouble-deckers
Preparationtime:approx.25minutes(plusapprox.1hourchillingandapprox.15minutesbakingtime)
Makesapprox.20biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
1
2
3
75gdarkchocolate
Forthefilling
70gminimarshmallows
Sifttheflourontotheworksurfaceandmakeawellinthemiddle.Puttheeggyolk,sugar,saltandsoftbutterinsmallpiecesinthewell.Finelygratethe
chocolateandadd.Quicklycombinealltheingredientsuntilsmoothandshapeintoarollabout4cmindiameter.Wrapthedoughinclingfilmandplaceinthefridgeforabout1hourtochill.
Pre-heattheovento180°C(GasMark4).Cuttherollintoabout40slices5mmthick,thenplacethemonlinedbakingtraysandbakefor8–10minutes.
Arrangetheminimarshmallowsonthebiscuitsandbakeforafurther3–4minutesuntilthemarshmallowshavemelted.
Removethebiscuitsfromtheovenandimmediatelysandwichthemtogetherinpairs,marshmallowsidesfacing,thencoolonawirerack.
Coffeebrownies
Preparationtime:approx.30minutes(plusapprox.25minutesbakingandapprox.30minutescoolingtime)
Makesapprox.20brownies
125gflour
125gicingsugar
1½tspbakingpowder
25gcocoapowder
pinchofsalt
250gchoppedalmonds
12
3
150gfinedarkchocolatecoating
150gbutter
3eggs
60mlespresso
3tbspCrèmedeCacao
1packetcakeglaze
mochabeanstodecorate
Sifttheflour,icingsugar,bakingpowderandcocoaintoabowl,thenstirinthesaltandalmonds.Pre-heattheovento180°C(GasMark4).Lineabaking
traywithaluminiumfoilandbrushthinlywithoil.
Breakthecoatingintopiecesandmelt,withthebutter,overalowheat,combiningwell.Coolslightly,thenstirintheeggsandfinallytheflourmixture.
AddtheespressoandCrèmedeCacao.Pourthemixtureontothebakingtrayandsmoothoutevenly.Bakeforabout25minutes.
Allowthebrowniestocool.Preparethecakeglazeinaccordancewiththepacketinstructionsandspreadevenlyoverthecake.Finally,cutthe
cakeintosquaresanddecorateeachsquarewithamochabean.
Nutbiscuitswithcreamganache
Preparationtime:approx.40minutes(plusapprox.15minutesbakingandapprox.30minutescoolingtime)
Makesapprox.30biscuits
Forthefilling
125gdarkchocolatecoating(70%)
75gmilkchocolatecoating
75mlcream
80gnougat
50gsoftbutter
1
2
3
Forthedough
75gbutter
5eggwhites
150gsugar
70ggroundalmonds
70ggroundhazelnuts
pulpof1vanillapod
gratedzestof2unwaxedlemons
20gflour
Breakthedarkandmilkchocolatecoatingsintosmallpieces.Bringthecreamtotheboilinasaucepan,thenremovefromtheheat.Meltthecoatingsinthe
hotcreamandstirinthenougat.Cooltoroomtemperature,thenstirinthebutterusingahandmixeruntilthevolumehasincreasedandtheganacheislighterincolour.Keepcooluntilrequired.
Tomakethedough,meltthebutterinasaucepanandcoolslightly.Whisktheeggwhitesuntilstiff,andgraduallyaddthesugar.Combinethealmonds,
nuts,vanillapulp,lemonzestandflour,andcarefullyfoldintothewhiskedeggwhite.
Pre-heattheovento160°C(GasMark2.5).Lineabakingtraywithbakingpaper.Stir3tablespoonsofdoughintotheliquidbutter,thencarefullyfoldthis
mixturebackintothedough.Useatemplate(ideallymetalorplastic)tospread90circlesof4cmdiameterontothebakingtray.Bakeintheovenfor15minutes,andleavetodryforafurther5minuteswiththedooropenifrequired.Placeonawireracktocool,thensandwichthebiscuitstogetherinthreeswiththeganache.
Miniprofiteroleswithchocolatecream
Preparationtime:approx.30minutes(plusapprox.25minutesbakingandapprox.30minutescoolingtime)
Makesapprox.35profiteroles
Forthecream
130mlcream
200gdarkchocolatecoating(70%)
65gbutter
Forthedough
125mlmilk
1
2
3
4
60gbutter
pinchofsalt
1tspsugar
100gflour
3eggs
Tomakethechocolatecream,heatthecreamoveramediumheatuntiljustatboilingpoint.Removefromtheheat.Breakthecoatingintosmallpiecesand
putinthehotcreamwiththebuttertomelt,andstiruntilcreamy.Placeintherefrigeratoruntilthick.
Pre-heattheovento220°C(GasMark7).Bringthemilk,butter,saltandsugartotheboil.Addtheflourinonego,andbeatinthoroughlywitha
woodenspoon.Continuestirringoveralowheatuntilthepastryleavesthebottomofthesaucepanclean.Removefromtheheatandimmediatelystirin1egg.
Coolthepastryslightly,thenstirintheremainderoftheeggsindividually.Spoonintoapipingbagwithamediumstarnozzle.Lineabakingtraywith
bakingparchmentandpipe35smallmoundsontoit.Spraythepastrymoundswithalittlecoldwater.Bakefor25–30minutes,thenplaceonaracktocool.
Splittheprofiterolesinhalf.Stirthechocolatecreamagain,thenspreadoverthebottomoftheprofiterolesandtopwiththeotherhalf.
Three-chocolatebrownies
Preparationtime:approx.20minutes(plusapprox.35minutesbakingtime)
Makesapprox.20brownies
185gdarkchocolate(70%)
185gbutter
3eggs
275gsugar
80gflour
30gcocoapowder
1
2
80gwholemilkchocolate
80gwhitechocolate
butterforthetin
Pre-heattheovento180°C(GasMark4).Meltthedarkchocolateandbutteroveralowheat,thenleavetocoolslightly.Creamtogethertheeggsand
sugar,thenstirinthechocolatebutter.Sifttheflourandcocoapowderoverthismixtureandstirin.Roughlychopthemilkandwhitechocolateandfoldintothedough.
Adjustabakingframetomeasure20x20cm.Greasewell,thenplaceonabakingtraylinedwithbakingparchment.Pourinthemixandsmooththe
surface,thenbakefor35–40minutes.Leaveuntilcool,thencutinto20equally-sizedsquares.
Tinglylimebiscuits
Preparationtime:approx.40minutes(plusapprox.1hourchillingandapprox.10minutesbakingtime)
Makesapprox.25biscuits
Forthedough
125gflour
1eggyolk
50gcastorsugar
pinchofsalt
100gsoftbutter
12
3
4
Forthefilling
2unwaxedlimes
100gsugar
2eggs
2eggyolks
100gbutter
3packetsofsherbet
Additionally
flourfortheworksurface
Quicklycombinealltheingredientstomakeasmoothdough.Wrapinclingfilmandplaceintherefrigeratorforabout30minutes.
Pre-heattheovento200°C(GasMark6).Rolloutthedoughonalightlyflouredworksurfacetoathicknessof4mm,andcutout40–50biscuitswith
smallroundbiscuitcutters.Placeonparchment-linedbakingtraysandbakeforabout10minutes.Coolonawirerack.
Tomakethefilling,washanddrythelimes.Finelygratethezestandsqueezeoutthejuice.Putthesugar,eggsandeggyolksinametalbowl.Stirinthe
limezestandjuice,andstiroverhotwateruntilthickened.Removefromthehotwater.Graduallystirinthebutteruntilyouhaveavelvety,spreadablecream.Placeintherefrigeratoruntilcold.
Putthecoldlimecreaminapipingbagandpipeadollopofcreamontotheundersidesofhalfthebiscuits.Sprinklealittlesherbetoverthecream,
thentopwiththeremainderofthebiscuitsandpressdownlightly.
Creamcheesebrownies
Preparationtime:approx.25minutes(plusapprox.35minutesbakingtime)
Makesapprox.24brownies
150gdarkchocolate(70%)
150gsoftbutter
4eggs
140gsugar
2sachetsvanillasugar
pinchofsalt
1
23
4
180gflour
200gfull-fatcreamcheese
1eggyolk
1tbspcornstarch
75gchoppedpumpkinseeds
butterforthetin
Tomakethedough,meltthechocolateand110gofbutteroveralowheat.Stirwellandleavetocool.Whisktogether3eggs,125gsugar,1sachetof
vanillasugarandsaltwithahandmixer,thenaddthechocolatebutterandflourandworktoasmoothdough.
Pre-heattheovento170°C(GasMark3).Adjustabakingframetomeasure24x24cm.Greasewell,thenplaceonabakingtraylinedwithbaking
parchment.Pourhalfthemixintotheframeandsmooth.
Stirtogetherthecreamcheeseandbutteruntilcreamy.Workintheremainderofthesugar,vanillasugar,eggandeggyolk,andthecornstarch.Finally,fold
inthepumpkinseeds.Smooththecheesecreamoverthedough,thenusetwoteaspoonstotopwiththeremainderofthedough.
Bakeforabout35minutes,thencoolonawirerack.Cutinto24equally-sizedpieces.
Jellyheartswithmarzipan
Preparationtime:approx.35minutes(plusapprox.1hourchilling,approx.12minutesbakingandapprox.20minutescoolingtime)
Makesapprox.50hearts
250gflour
50ggroundalmonds
½tspbakingpowder
150gsoftbutter
180gsugar
300galmondpaste
123
4
2eggs
100gredcurrantjam
100applejelly
Combinetheflour,almondsandbakingpowderinabowl.Addthebutter,130gsugar,50gcrumbledalmondpasteand1egg,andkneadquicklytomakea
dough.Chillforabout1hour.
Kneadtogethertheremainderofthealmondpaste,sugarandegg,andputinapipingbagwithathinstarnozzle.
Pre-heattheovento180°C(GasMark4).Lineabakingtraywithbakingpaper.Rolloutthepastryonaflouredworksurfacetoathicknessofabout5
mm.Cutoutheartsandplaceonthebakingtray.Pipearimofalmondpasteontothehearts.Bakeinthemiddleoftheovenforabout12minutes.Then,leaveuntilcold.
Heatthetwojamsseparately.Putapplejellyorredcurrantjaminthemiddleofthehearts.
Tiramisubiscuits
Preparationtime:approx.35minutes(plusapprox.2hourschillingandapprox.10minutesbakingtime)
Makesapprox.40biscuits
Forthedough
100gmochachocolate
300gflour
200gbutter
100gsugar
1eggyolk
12
3
2Elamaretto
Forthefilling
100gwhitechocolatecoating
100gbutter
120gicingsugar
3tbspmascarpone
Additionally
cocoapowdertodust
Meltthechocolateinabowloverhotwater,thencool.Kneadtogethertheflour,200gbutter,sugar,eggyolk,amarettoandchocolate.Chillthepastry
forabout1hour.
Pre-heattheovento180°C(GasMark4).Lineabakingtraywithbakingpaper.Rolloutthepastryonaflouredworksurfacetoathicknessofabout5
mm.Cutoutdiscsandplaceonthebakingtray.Bakeinthemiddleoftheovenforabout10minutes.Coolonawirerack.
Meltthewhitecoatinginabowloverhotwater,thencool.Whisktogetherthebutterand100gicingsugaruntilfoamy.Stirinthemascarponeandmelted
whitecoating.Chillforabout1hour.Spreadthecreamoverhalfthediscs,thentopeachonewithanotherdisc.Dustthebiscuitswithcocoaandicingsugarattheend.
Eggliqueurrings
Preparationtime:approx.40minutes(plusapprox.2hourschilling,approx.10minutesbakingandapprox.20minutescoolingtime)
Makesapprox.30rings
Forthedough
125gbutter
100gicingsugar
pinchofsalt
gratedzestof1unwaxedlemon
1egg
1
2
3
180gflour
70gcornstarch
100ggroundalmonds
Forthefilling
15wholeblanchedalmonds
150gicingsugar
3–4tbspeggliqueur
Combinethebutter,icingsugar,saltandgratedlemonzestwiththedoughhookofahandmixeruntilsmooth,andstirintheegg.Sifttheflourand
cornstarchandkneadinquicklywiththegroundalmonds.Coverwithclingfilmandchillfor2hours.
Pre-heattheovento180°C(GasMark4).Line2bakingtrayswithbakingpaper.Rollthedoughouttoathicknessof3mmonaflouredworksurface.
Useaflutedcutter(5mmdiameter)tocutoutbiscuits.Usearoundcutter(3mmdiameter)tocutthemiddlesoutofhalfthebiscuits.Placethebiscuitsandringsonthebakingtraysandbakeonthesecondrunnerfromthebottomfor8–10minutes,andleaveuntilcool.
Cutthealmondsinhalflengthwaysanddry-fryinapan.Dusttheringswith10gicingsugar.Stirtogethertheremainderoftheicingsugarandtheegg
liqueurtomakeasmoothglaze,thendabinthemiddleofthewholebiscuitsandtopwiththerings.Topeachonewithhalfanalmondandleavetoset.
Pineappleandcoconutbiscuits
Preparationtime:approx.40minutes(plusapprox.1hourchillingtime,approx.15minutesbakingandapprox.20minutescoolingtime)
Makesapprox.50biscuits
Forthedough
50gcandiedpineapple
150gflakedcoconut
250gflour
200gsoftbutter
1eggplus1eggyolk
1
23
4
150gicingsugar
pinchofsalt
Forthefillingandglaze
2eggs
200gicingsugar
1tbspgratedzestof1unwaxedlemon
2tbsplemonjuice
150gflakedcoconut
50gpineapplejam
2–3tbspcoconutliqueur
Tomakethemix,chopthecandiedpineappleveryfinely.Dry-frytheflakedcoconutinapan.Sifttheflourintoabowl.Addtheflakedcoconut,pineapple,
butterinsmallpieces,egg,eggyolk,siftedicingsugarandsalt.Processwiththedoughhookofahandmixeruntiltheconsistencyoffinebreadcrumbs,thenquicklykneadtoasmoothdough.Chillforabout1hour.
Tomakethefilling,whisktogethertheeggsand100gsievedicingsugaruntilthickandwhite.Stirin1teaspoonlemonzestandjuice,100gflakedcoconut
andthepineapplejam.
Pre-heattheovento180°C(GasMark4).Lineabakingtraywithbakingpaper.Rolloutthedoughonaflouredworksurfacetoathicknessof5mm,
andcutoutstarsabout5cmindiameter.Spreadthecoconutfillingoverhalfthebiscuits,thentopwiththeremainingbiscuitsandpressdownontheedges.Placethebiscuitsonthetrayandbakeinthemiddleoftheovenforabout15minutes.Coolonawirerack.
Tomaketheglaze,stirtogethertheremainderofthesievedicingsugar,thelemonzestandcoconutliqueur.Spreadoverthebiscuitsandsprinklewith
flakedcoconut.
Nutbiscuits
Preparationtime:approx.40minutes(plusapprox.1hourchilling,approx.10minutesbakingandapprox.20minutescoolingtime)
Makesapprox.50biscuits
Forthedough
200gflour
125ggroundhazelnuts
1egg,100gsugar
1sachetvanillasugar
pinchofsalt
12
3
4
125gbutter
Forthefillingandglaze
125sourcherryjam
100gdarkchocolatecoating
150gdarkchocolateglaze
80gicingsugar
2–3tbspkirsch
½eggwhite
redfoodcolouring
approx.50walnuthalves(approx.250g)
Combinetheflourandhazelnutsinabowl,andaddtheegg,sugar,vanillasugarandsalt.Addthedicedbutter,andquicklyworktoasmoothdough.
Wrapinclingfilmandchillfor1hour.
Pre-heattheovento200°C(GasMark6).Lineabakingtraywithbakingpaper.Rolloutthedoughtoathicknessof3–4mm.Cutoutbiscuitswitha
flutedcutter(4cmdiameter).Placeonthebakingtrayandbakeinthemiddleoftheovenforabout10minutes.Leaveuntilcool.
Passthesourcherryjamthroughasieveandusetosandwichthebiscuitstogetherinpairs.Roughlybreakthecoatingandglaze,andmeltinbowlover
hotwater.Stirtogethertheicingsugar,kirsch,eggwhiteand2–3dropsofredfoodcolouringtomakeathickglaze.
Brushhalfthebiscuitswiththechocolateglaze,theotherhalfwiththeredicing,andtopeachwithhalfawalnut.
Walnutballs
Preparationtime:approx.40minutes(plusapprox.1hourchilling,approx.20minutesbakingandapprox.20minutescoolingtime)
Makesapprox.50biscuits
Forthedough
200gcoldbutter
400gflour
150gsugar
pinchofsalt
1egg
1
2
34
Forthefillinganddecoration
200gwalnuthalves
100galmondpaste
100gredcurrantjam
100gfinedarkchocolatecoating
1tbspcoconutfat
Chopthebutterintosmallpiecesandplaceinabowlwiththeremainderoftheingredients.Processwiththedoughhookofahandmixeruntilthe
consistencyoffinebreadcrumbs,thenquicklykneadwithyourhandstomakeasmoothdough.Wrapinclingfilmandchillforatleast1hour.Pre-heattheovento200°C(GasMark6).Lineabakingtraywithbakingpaper.
Tomakethefilling,chop100gwalnutsandcrushthemarzipanfinelywithafork;combinebothwiththeredcurrantjam.Shapethepastryintoabout50
littleballs.Flattentheballs,andfillwith½teaspoonofthemarzipanmixture.Foldovertheballs,androllinyourhandsuntilround.Push1walnuthalfintoeachball.
Placetheballsonthebakingtrayandbakeforabout20minutes.Coolonawirerack.
Todecorate,breakthecoatingintoroughpiecesandmeltwiththecoconutfatinabowloverhotwater.Spoonintoapipingbagwithasmallnozzle.
Decoratethewalnutballswithstripsoftheglaze,andleavetoset.
Pressburgtriangles
Preparationtime:approx.40minutes(plusapprox.30minuteschillingandapprox.10minutesbakingtime)
Makesapprox.20biscuits
Forthedough
150gflour
generouspinchofbakingpowder
75gbutter
1tbspcream
Forthefilling
1
23
2eggwhites
80ggroundalmondsorhazelnuts
120gicingsugar
Sifttheflourandbakingpowderintoabowl.Cutthebutterintopiecesandaddwiththecream.Processwiththedoughhookofahandmixeruntilthe
consistencyoffinebreadcrumbs,thenquicklykneadtoasmoothdough.Chillintherefrigeratorforabout30minutes.
Whisktheeggwhiteuntilverystiff.Combinethealmondsorhazelnutsandsievedicingsugar,andcarefullyfoldintothewhiskedeggwhites.
Pre-heattheovento175°C(GasMark3.5).Lineabakingtraywithbakingparchmentorgreaselightlywithbutter.Rolloutthepastrythinlyonafloured
worksurfaceandcutintosquaresofabout6x6cm.Placethesquareonthebakingtrayandput1teaspoonofthemacaroonmixoneachone.Foldonehalfofeachsquarediagonallyoverthefilling,andbakeonthesecondrunnerfromthebottomforabout10minutes.
Amarenaparcels
Preparationtime:approx.45minutes(plusapprox.1hourchillingandapprox.15minutesbakingtime)
Makesapprox.20biscuits
300gflour
100ggroundhazelnuts
100gsugar
1sachetsvanillasugar
pinchofsalt
1egg
1
23
4
150gbutter
250gamarenacherries(drainedweight)
40galmonds
Sifttheflourintoabowl.Makeawellandputthehazelnuts,sugar,vanillasugar,saltandegginside.Dicethebutterandplacearoundtheedge.Quickly
worktoadoughusingthedoughhookofahandmixer.Wrapinclingfilmandchillfor1hour.
Draintheamarenacherrieswell.Pourboilingwateroverthealmonds.Leaveforabout4minutes,thensqueezeofftheskins.Put1almondineachcherry.
Pre-heattheovento200°C(GasMark6).Lineabakingtraywithbakingpaper.Rolloutthedoughtoabout5mm,andcutoutcirclesof5cmdiameter.
Put1cherryinthemiddleofeachcircle.Takeupthe4sidesofeachparcelandpushontothecherry,thenpressdownonthecornerssotheystaytogetherwhileintheoven.
Placetheamarenaparcelsonthebakingtrayandbakeonthesecondrunnerfromthebottomfor12–15minutes.Coolonawirerack.Storedbetween
bakingparchmentinatin,thebiscuitswillkeepforabout4weeks.
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