Friday, 19 August 2011

Ferrero Rocher Macaron Recipe


I have been waiting to post this glorious recipe for a while now. I originally made these chocolate and hazelnut macarons in red weeks ago for some Christmas samples but when I tasted them and realized that they taste exactly like Ferrero Rocher I knew I had to hold of posting them and re-make them in gold.


Despite having to toast and grind the hazelnuts this recipe is actually really easy, this is mainly due to the ease of the Nutella filling. Most of my macarons have weird and wonderful fillings, all made form scratch and they do take a bit of time.


These will definitely be my go to macarons this Christmas, I'm not sure you have Ferrero Rocher in the U.S but over here Ferrero Rocher has been the most popular Christmas present for years, boxes of Ferrero Rocher are always top of those lists they do. 


 Now I hope everyone will be getting/giving Ferrero Rocher Macarons instead.

Ferrero Rocher Macarons

(Makes 30 -50 macarons depending on their size)

170g icing sugar
100g ground almonds
60g hazelnuts
1 tsp cocoa powder
4 large egg whites, separated into two equal batches -
160g caster sugar

1 jar Nutella
gold lustre dust

Preheat the oven to 180C.

Place the hazelnuts in a food processor and blitz to a crumb. Spread the ground hazelnuts on a baking sheet, turn the oven off and place the baking sheet  in the oven for around 10 minutes or until the ground nuts are dry. Place in the clean bowl of your food processor and blitz once again.
Sieve together the icing sugar, ground almonds, ground hazelnuts & cocoa powder into a large mixing bowl. Add the first batch of egg whites (unbeaten) and mix to form a thick paste. Set aside.

Tip the second batch of egg whites into a heatproof bowl and have an electric whisk at the ready. Place 50ml water and the caster sugar into a small saucepan on a medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start beating the egg whites on a high speed. Once the syrup has reached 118C pour it slowly down the side of the mixer bowl, avoiding the whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm.

Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should fade back into the batter within about 30 seconds - if it does not, fold a few more times.

Heat the oven to 170C/150C Fan/ gas 3-4. Line 3 baking sheets with parchment paper. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds onto the prepared baking sheets, leave to rest for 30 minutes on the kitchen counter, or until the macarons have developed a skin.


Bake the macarons for 14 minutes (around 10 minutes for mini macarons). Once out of the oven immediately slide the parchment onto a work surface and cool for a few minutes before gently peeling off the paper.

Pair up your macaron shells and using a clean soft bristle paint brush, dust the macaron shells with gold lustre dust.

Marry up the macaron shells and fill a piping bag, fitted with a plain round nozzle, with Nutella.  Pipe Nutella onto the flat side of one macaron in each pair and sandwich the macarons pairs together. 


The gold lustre dust is of course optional, they will taste fantastic in any colour and decorated in any fashion.  If you are making these as a gift or just want to make something really special, a little edible gold leaf goes a long way and I think would just tip these luxurious macs over the edge into pure decadence.


I hope you all have a brilliant weekend. x


Monday, 15 August 2011

Truffle Recipes: White Chocolate Vanilla Bean Truffles & Milk Chocolate Hazelnut Truffles

I have been making lots and lots and lots of truffles recently.  I shared my Mocha Truffle recipe with you all at the end of last week but today I'm posting not one but two new truffle recipes!

 Gorgeous White Chocolate Vanilla Bean Truffles and beautiful Milk Chocolate Hazelnut Truffles.


Truffles are such a pleasure to make and eat for that matter.

 I'm not a huge white chocolate fan so I'm not too bad with those ones but let me tell you I find it very difficult not to eat all of the milk chocolate hazelnut truffles immediately.

Both truffles are beautifully flavoured and silky smooth, they are pure indulgence.


Milk Chocolate Hazelnut Truffles

Makes 40 - 50 Truffles

65g butter, very soft
1 heaped tbsp chocolate & hazelnut spread (Nutella)
250g best quality milk chocolate
150ml double cream
20g vanilla sugar
50g hazelnuts, crushed or chopped finely

Piping bag fitted with a 1/2-inch plain tip

Method:

Whisk the very soft butter in a small bowl until smooth, add the chocolate & hazelnut spread and mix until well combined.

Using a sharp knife chop the chocolate on a cutting board and place in a large bowl.

In a small saucepan combine the double cream and vanilla sugar and bring to a boil.

Pour this hot liquid over the chopped chocolate and combine well. Once all the chocolate has melted add the butter mixture and combine.

Pour the ganache into a baking dish. Cover with plastic wrap and refrigerator for between 45minutes and 1 hour, to cool completely. Remove from the refrigerator and leave to rest at room temperature for around 15 minutes.

Transfer the ganache to the piping bag fitted with a plain tip. Holding the piping bag vertically, pipe small rounds onto a lined baking sheet, using a squeeze and release motion in order to create the kiss shape. 

Sprinkle the truffles with crushed hazelnuts and place the sheet in the refrigerator for 30 minutes until the truffles become firm.

Store truffles in an airtight container in the refrigerator.



White Chocolate Vanilla Bean Truffles

Makes 40 - 50 Truffles

65g butter, very soft
1 vanilla pod
300g best quality white chocolate
150ml double cream
20g vanilla sugar
60g icing sugar

Piping bag fitted with a 1/2-inch plain tip

Method:

Whisk the very soft butter in a small bowl until smooth. Scrape the seed for the vanilla pod and add to the butter, mixing well.

Using a sharp knife chop the chocolate on a cutting board and place in a large bowl.

In a small saucepan combine the double cream and vanilla sugar and bring to a boil.
Pour this hot liquid over the chopped chocolate and combine well. Once all the chocolate has melted add the butter and combine.

Pour the ganache into a baking dish. Cover with plastic wrap and refrigerator for between 45minutes and 1 hour, to cool completely. Remove from the refrigerator and leave to rest at room temperature for around 15 minutes.

Transfer the ganache to the piping bag fitted with a plain tip. Holding the piping bag vertically, pipe small rounds onto a lined baking sheet, using a squeeze and release motion in order to create the kiss shape. Dust the truffles with sieved icing sugar and place the sheet in the refrigerator for 30 minutes until the truffles become firm.

Store truffles in an airtight container in the refrigerator.


I've been so busy at work I haven't had a chance to do any home baking for ages! I hope I'm doing a good job of keeping my little blog going with pictures and recipes from the bakery because things don't appear to be slowing down, at least not any time soon. 

This week we have cute cupcakes, kitty cat cupcakes, some pretty gross cupcakes, mini cupcakes, macarons in some seriously gorgeous flavours, signature chocolate layer cakes and some Crumbs inspired cupcakes.

That's a lot of yummy!


x x x



Friday, 12 August 2011

Buttercream Bakery Cupcake Friday

Hello my lovely cupcake people, yes it is finally that time again, cupcake Friday and you know what that means, lots of cupcakes.

First up is an awesome Kawaii Cupcake Set I made early in the week.


I love these cupcakes, the kawaii toppers features miniature doughnuts, cupcakes, macarons, chocolate bars, wrapped sweets, strawberries, bows, roses, love hearts, ice creams and Hello Kitty.


The dozen only contained 3 highly detailed Kawaii cupcakes, the rest were simpler but still just as cute...


Next up are Abigail's Alice In Wonderland Cupcakes.


You have seen my Alice In Wonderland cupcakes before and I don't usually re-post designs you have already seen but I love the lettering on this batch.


The brief was just to do blue lettering but I couldn't help but add the little Alice In Wonderland details, they really tie the batch together and the plain blue against white looked a little too young for a teenagers birthday and would have been more suitable for a baby shower.  I added mini 'Eat Me' labels, mini toadstools, rose buds, mini mad hatter hats and bows.


The Mad Hatter Cupcake was particularly cute this time, I made the hat and label slightly larger than usual.



I love the 'Eat Me' labels both on the cupcake cupcake and the lettering.


I have also been making hundreds of mini cupcakes for the hotels....

Cute little vanilla cupcakes with miniature love heart sprinkles....


....and cute little Strawberry Shortcake Cupcakes....


These are so yummy! I start with our signature vanilla bean cupcake, in miniature of course, I add a dollop of warm strawberry jam, frost with vanilla bean buttercream and sprinkle with crushed shortcake biscuits.

Yum!


I hope you all have a wonderful relaxing weekend planned, or at least a wonderfully hectic one, I'm hoping to get a chance to pop to a wonderful local farm shop for some goodies. 

x x x


Thursday, 11 August 2011

Perfect Mocha Truffle Kisses Recipe

 As well as now making layer cakes, loaf cakes, macarons, crumbles and various other bakes at Buttercream Bakery, we are also making chocolates, so  I thought it would be nice to share one of my new recipes with you all.

These glorious mocha truffles are made with the finest milk and dark chocolate, sweetened coffee cream and dusted with a combination of best quality cocoa powder and icing sugar.


They are really not difficult to make, even easier than standard truffles if you ask me, as I find piping them a breeze.  I adapted the Chocolate Truffles recipe found in Ladurée: Sucré: The Recipes, which is a beautiful book with some divine, if a little complex recipes.


Mocha Truffle Kisses

Makes 40 - 50 Truffles

65g butter, very soft
150g best quality milk chocolate
50g best quality dark chocolate (70% cacao solids)
150ml double cream
1 tsp instant coffee granules
60g cocoa powder
40g icing sugar

Piping bag fitted with a 1/2-inch plain tip

Method:

Whisk the very soft butter in a small bowl until smooth. 

 Using a sharp knife chop the chocolate on a cutting board and place in a large bowl.

In a small saucepan combine the double cream and vanilla sugar and bring to a boil.  Add the coffee and stir until combined. 

Pour this hot liquid over the chopped chocolate and combine well.  Once all the chocolate has melted add the butter and combine.

Pour the ganache into a baking dish. Cover with plastic wrap and refrigerator for between 45minutes and 1 hour, to cool completely. Remove from the refrigerator and leave to rest at room temperature for around 15 minutes.

Transfer the ganache to the piping bag fitted with a plain tip. Holding the piping bag vertically, pipe small rounds onto a lined baking sheet, using a squeeze and release motion in order to create the kiss shape. Sift the cocoa powder and icing sugar together into a small bowl and dust over the truffles using the sieve.

 Place the sheet in the refrigerator for 30 minutes until the truffles become firm.

Store truffles in an airtight container in the refrigerator.


x x x

Monday, 8 August 2011

Buttercream Bakery Mini Red Velvet Cake Crumb Cupcakes

I love decorating Red Velvet Cupcakes with bright red cake crumbs. 

Crumbling a cupcake and sprinkling it atop iced Red Velvet Cupcakes is probably one of the simplest way to decorate a cupcake but the results are so strikingly beautiful.


I love Red Velvet Cake, I think most British people are a little scared of it, the food colouring worries them but I am championing it all the way.  If you can't have a bit of food colouring with your cake than when can you?

In order to spread the Red Velvet word I made these little beauties for one of the hotels I supply.


I find the flavour of Red Velvet Cake near impossible to describe, yes there is a hint of chocolate and of course that subtle buttermilk tang but really you just have to try it to know the true extent of Red Velvet yumminess.


x x x

Friday, 5 August 2011

Buttercream Bakery Forget Me Not Caramel Macarons

I made these adorable floral macarons at the bakery last week.


 The macarons are caramel flavour, with added piped caramel and sugar flowers to decorate.

I also made some glorious hazelnut and chocolate macarons the same day but I have a special post planned for those yummy macs so I will just tease you with a mention for now.


I'm so glad this week is over, it has been pretty busy but I feel a bit lack lustre and slightly lethargic as if I've just been baking on autopilot.  Thankfully I have some wonderful cupcakes on order next week to pull me out of my funk and get me excited again, wait till you see the kawaii cupcakes I'm making for an order on Monday! See, I'm excited already!


I feel in need of TLC this weekend, I have to work but will definitely be having a wonderfully lazy Sunday afternoon complete with coca cola ham and potato salad just because I deserve it.

Have a lovely weekend everyone.


x x x