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C. SMITH

100 PERFECT DESSERTS

NORTH SOUTH BOOKS

CHAPTER 01

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CUPCAKES

VANILLA CUPCAKESWITH LEMON ICING

Preparation Time20 minutes

Cooking Time20 minutes

Ingredients (ser ves 12)

* 125g butter, softened * 155g (3/4 cup) caster sugar * 3 eggs * 1 tsp vanilla essence * 100g (1 cup) almond meal * 200g (1 1/3 cups) self-raising f lour * 80ml (1/3 cup) milk * 195g (1 1/4 cups) pure icing sugar * 1-1 1/2 tbs fresh lemon juice * 2-3 drops yellow liquid food colouring

METHOD

1.Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.

2. Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the vanilla and beat until combined.

3. Use a large metal spoon to fold in the almond meal, f lour and milk, alternately, until just combined. Spoon mixture evenly among prepared pans. Bake in preheated oven for 18-20 minutes or until a skewer inser ted into the centres comes out clean. Remove from oven. Transfer to a wire rack to cool completely.

4. Sift icing sugar into a medium bowl. Gradually add the lemon juice, stir ring with a wooden spoon until a smooth paste forms. Add the food colouring and stir until well combined. Spread icing evenly over cupcakes. Set aside for 10 minutes to set.

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MANGO & COCONUTCUPCAKES

Preparation Time20 minutes

Cooking Time30 minutes

Ingredients (ser ves 12)

* 2 cups self-raising flour, sifted * 3/4 cup caster sugar * 3/4 cup milk * 125g butter, melted, cooled * 2 x 59g eggs, beaten * 1 teaspoon Queen Natural Vanilla Essence * 3/4 cup desiccated coconut, toasted * 1 cup mango puree * 2 tablespoons mango puree * 1 tablespoon warm milk * 2 1/2 cups pure icing sugar, sifted

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METHOD

1.Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre. Stir in 1/2 cup of coconut.

2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine. Fold through mango puree.

3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 min-utes, or until a skewer inser ted into the centre comes out clean. Stand in pan for 5 minutes before transfer ring to a wire rack to cool.

4. Make icing: Mix together icing sugar, mango puree and milk until well combined. Spread icing over cupcakes. Sprinkle with remain-ing 1/4 cup of coconut. Top with fresh mangoes. Ser ve.

METHOD

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the milk, water and butter in a medium non-stick saucepan over medium heat. Cook, stir ring, for 5 minutes or until the butter melts and the mixture comes to the boil. Remove from heat

2.Transfer mixture to a medium bowl. Use an electric beater to gradually beat in the eggs, 1 at a time, beating well after each addition, until mixture is thick and glossy (see tip 3). Place a 2cm diameter plain nozzle into a clean piping bag and spoon in the mix-ture. Pipe 10 thick lines, about 10cm long, about 4cm apar t, on the lined tray. Bake in preheated oven for 20 minutes or until puffed and golden. Use a small knife to make a cut into side of each eclair and return to oven for a fur ther 10 minutes. Turn oven off and leave eclairs inside to cool until required (see tip 4).

3. Use a sharp knife to cut each eclair lengthways, without cutting all the way through. Use your fingers to remove any soft pastry inside. Pipe custard cream into each eclair. Spread the top of each eclair evenly with the melted chocolate and place in the fridge for 10 minutes or until chocolate is set.

CHOCOLATE ECLAIRSWITH CHOCOLATE MOUSSE

Preparation Time20 minutes

Cooking Time20 minutes

Ingredients (ser ves 10)

* 125g butter, softened * 60ml (1/4 cup) milk * 60ml (1/4 cup) water * 50g butter, chopped * 75g (1/2 cup) plain flour * 2 eggs, lightly whisked * 100g dark chocolate melts, melted * 2 tbs custard powder * 2 tbs caster sugar * 250ml (1 cup) milk * 300ml thickened cream

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STRAWBERRYSHORTCAKEPreparation Time20 minutes

Cooking Time20 minutes

Ingredients (ser ves 8)

* 250g butter, softened * 1 cup icing sugar * 1 teaspoon vanilla extract * 2 cups White Wings Plain Flour * 1/2 cup cornflour * 1 eggwhite, lightly beaten * 2 tablespoons white sugar * 1/3 cup redcurrant jelly * 2 x 250g punnets strawberries, hulled, sliced * 1 cup thick cream

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METHOD

1.Line 2 baking trays with baking paper. Using a pencil, draw a 19cm (diameter) circle in the centre of each sheet. Turn paper over.

2.Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth.

3. Divide mixture in half. Gently press each half into a round. Place 1 round onto each baking tray. Using circle marks as a guide, gently press out to form 1.5cm-thick, 19cm (diameter) rounds.

5. Make topping Brush each shor tbread round with eggwhite. Sprinkle with sugar. Bake for 30 to 35 minutes or until light golden and firm to the touch. Allow to cool completely on trays. Use a sharp knife to cut right through markings.

6. Place jelly into a microwave-safe bowl. Heat for 1 minute on HIGH (100%) power until melted. Add strawberries. Toss gently to coat. Place 1 shor tbread triangle onto each ser ving plate. Spread with cream. Spoon strawberries over cream.

CHOCOLATE CHIPCOOKIE SANDWICH

Preparation Time20 minutes

Cooking Time20 minutes

Ingredients (ser ves 12)

* 125g unsalted butter, softened * 1 1/4 cups (250g) firmly packed brown sugar * 1 tsp vanilla extract * 1 egg * 1 1/2 cups (225g) plain flour * 1/2 tsp baking powder * 100g good-quality dark choco- late, roughly chopped * 1 x 380g can Nestle Top 'n' Fill caramel * 1 pint of desired ice cream

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METHOD

1. Preheat the oven to 180°C. Line a baking tray with baking paper. 2. Place butter and sugar in a bowl and beat with an electric mixer until pale. Add vanilla and egg and continue to beat until just com-bined. Sift in the flour, baking powder and a pinch of salt then fold in. Stir through chunks of chocolate. 3. Place tablespoonfuls of mixture 4-5cm apar t on the tray. Bake for 15-20 minutes until golden. Remove from oven and allow to cool a little before removing to a wire rack to cool completely.

4. Place the caramel in a saucepan over medium heat. Cook, stir-ring, for 5 minutes or until heated through.

5. Divide half the cookies among ser ving plates. Top with half the ice-cream and drizzle with half the caramel. Continue layering with the remaining cookies, ice-cream and caramel. Ser ve immediately.

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