Delicious, yet simple to make, be sure to try these Malteser Brownies.

Ingredients

What you'll need

  • 400 grams of Malteser Spread
  • 3 Eggs*
  • 80 grams of Flour
  • Optional: 100 grams of Maltesers

  • Optional: Milk Chocolate Ganache
  • Optional: 100 grams of (Chopped) Maltesers

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Heat Proof Bowl
  • Silicone Spatula
  • Brownie Pan (22,5 cm × 22,5 cm × 5 cm)
  • Baking Paper
  • Pastry Brush
  • Optional: Small Boiling Pot*
  • Optional: Balloon Whisk**

*Only necessary if you choose to melt the chocolate and butter au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.
**You can just use the silicone spatula to stir everything together, but the balloon whisk might make it easier.

Method

Method

  1. Preheat your oven to 180 degrees Celsius and prepare your brownie pan by brushing some butter into it and then placing baking paper in it.
    NOTE: Make sure the baking paper comes up higher than the brownie batter will.
  2. Combine Malteser Spread, eggs and flour.
  3. Optional: Add Maltesers and mix them through.
  4. Pour batter into a prepared brownie pan, lined with baking paper.
  5. Bake for 15 to 25 minutes.
  6. Let them cool completely.
  7. Optional: Cover with Milk Chocolate Ganache.
  8. Optional: Chop some Maltesers and place on top of brownie.
  9. Cut them into any shapes or size you'd like.
    NOTE: Use cookie cutters to create nice shapes, such as hearts or stars.

Used in

Used in the Following Recipes:

 

Recipe: Chocolate Buttercream

The perfect buttercream for any coffee lover: Mocha flavoured.

Ingredients

What you'll need

  • 150 grams of Butter*
  • 300 grams of Powdered Sugar
  • 1 teaspoon of Mocha Extract
  • 4 tablespoons of Milk or Whipping Cream** OR 150 grams of Pastry Cream
  • Optional: Food Colouring, gel or powder

* Make sure this ingredient is at room temperature.
** You can add more, but watch out not to add too much at a time, it might make your buttercream a bit too drippy if you add too much.

This recipe makes enough buttercream to cover 12 cupcakes or one small cake.

Tools

What you'll need

  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Piping Bag or Palette Knife*

*To spread or pipe the buttercream onto a cake or cupcake.

Method

Method

  1. Whip up the butter with your electric mixer, until it is lighter in colour and has increased in volume.
  2. Add the powdered sugar in a little at a time, mixing well in between. NOTE: Scrape the bowl with a silicone spatula well in between.
  3. Add in the mocha extract and mix again until well incorporated. NOTE: If your buttercream is too thick and hard to spread, you can add some milk or whipping cream a little at a time to soften it.
  4. Add Milk, Whipping Cream or Pastry Cream and mix until well incorporated.
  5. Add in any food colouring you'd like at this point.

Used in

Used in the Following Recipes:

   

Delicious and creamy pastry cream. Perfect filling for any cake or tart.

Ingredients

What you'll need

  • 3 Egg Yolks*
  • 80 grams of Sugar
  • 1 teaspoon Vanilla Extract

  • 40 grams of Flour

  • 350 grams of Milk

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Big Mixing bowl
  • Saucepan
  • Silicone Spatula
  • Balloon Whisk
  • Dish*
  • Plastic Wrap

*Something big enough so the pastry cream is spread thinly in it.

Method

Method

  1. Mix together egg yolks, sugar and vanilla extract.
  2. Add flour and mix until fully dissolved. 
  3. Warm the milk, once it start to boil turn off the heat. 
  4. Add a little bit of the milk to the egg yolk mixture and mix well, until fully incorporated. 
  5. Add the rest of the milk and mix well, until fully incorporated. 
  6. Pour mixture into saucepan, slowly bring to a boil while continuously stirring. 
  7. Once it has thickened enough turn off the heat.
  8. Pour into a dish and cover with plastic wrap. NOTE: Make sure the plastic wrap touches the cream directly, to prevent a skin from forming.
  9. Place in the refrigerator until completely cooled.

Makes about 450 grams of Pastry Cream.

Used in

Used in the Following Recipes:

  

Tart Crust

The perfect cookie base for any dessert.

Ingredients

What you'll need

  • 300 grams of Flour OR 250 grams of Flour AND 50 grams of Cocoa Powder
  • 200 grams of Butter
  • 100 grams of Sugar
  • 30 grams of Water
  • 1 Egg

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Silicone Spatula
  • Plastic Wrap
  • Mini Tart Baking Pan (6cm diameter per tartlet OR 10cm diameter per tartlet)
  • Optional: Baking Paper (or Silicone Baking Mat)
  • Optional: Baking Beans
  • Optional: Rolling Pin
  • Optional: Round Cookie Cutter (8cm)

Method

Method

  1. Mix together flour (and cocoa for chocolate version) and sugar.
  2. Add cold cubed butter, egg and water.
  3. Knead dough until everything is well incorporated.
  4. Wrap dough in plastic wrap and refrigerate for at least an hour.
  5. Meanwhile: Preheat your oven to 200 degrees Celsius.

 Option one: (for 10cm Tartlets)

  1. Divide dough into 8 dough balls.
  2. Place in tart pan, spread using your fingers.
  3. Cut off excess dough.
  4. Optional: Place baking paper on top, with baking beans.
  5. Press down in the middle if there's a lot of air in the tarts.
  6. Bake for 10-20 minutes.
  7. Let mini tarts cool completely.
  8. Remove from pan.

 Option two: (for 6cm Tartlets)

  1. Place your cooled cookie dough on a baking mat and roll it out to about 4 millimetres thick.
  2. Cut out circles (8cm diameter) of dough and place them into the tart baking pan.
  3. Bake for 10-20 minutes.
  4. Press down in the middle if there's a lot of air in the tarts.
  5. Let mini tarts cool completely.
  6. Remove from pan.

Used in

Used in the Following Recipes:

  

 

Simple and yummy Nutella Brownies recipe.

Ingredients

What you'll need

  • 400 grams of Nutella
  • 3 Eggs*
  • 80 grams of Flour

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Heat Proof Bowl
  • Silicone Spatula
  • Brownie Pan (22,5 cm × 22,5 cm × 5 cm)
  • Baking Paper
  • Pastry Brush
  • Optional: Small Boiling Pot*
  • Optional: Balloon Whisk**

*Only necessary if you choose to melt the chocolate and butter au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.
**You can just use the silicone spatula to stir everything together, but the balloon whisk might make it easier.

Method

Method

  1. Preheat your oven to 180 degrees Celsius and prepare your brownie pan by brushing some butter into it and then placing baking paper in it.
    NOTE: Make sure the baking paper comes up higher than the brownie batter will.
  2. Combine Nutella, eggs and flour.
  3. Pour batter into a prepared brownie pan, lined with baking paper.
  4. Bake for 15 to 25 minutes.
  5. Let them cool completely.
  6. Cut them into any shapes or size you'd like.
    NOTE: Use cookie cutters to create nice shapes, such as hearts or stars.

Suggestions:

  • Mix some chopped nuts or chocolate through the batter before baking.
  • Once baked, while the brownies are still in the pan cover them with some Nutella Chocolate Ganache and add 50 grams of chopped chocolate, any flavour you'd like, on top.

Used in

Used in the Following Recipes:

 

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