Ingredients

What you'll need

• 1 Batch of Pastry Cream
• 1 Batch of Tart Crust (10cm Tartlets)
• 400 grams of Fresh Strawberries

Tools

What you'll need

• Cutting Board
• Sharp Knife
• (disposable) Piping Bag

Method

Method

1. Prepare Tartlets, using a 10cm Tartlet Pan.
2. Let them cool completely.
3. Whip up Pastry Cream briefly, to loosen it up slightly.
4. Place Pastry Cream in a piping bag.
5. Pipe pastry cream into Tartlets.
6. Refrigerate for about one hour to firm up.
7. Cut the strawberries, cutting two big slices from the centre and cutting the remaining pieces into smaller pieces. NOTE: For more information: watch video.
8. Place strawberry slices on Tartlets, creating a rose pattern.

Ingredients

What you'll need

• 350 grams of Flour
• 20 grams of Sugar
• 12 grams of Instant Yeast
• 2 grams of cinnamon
• Optional: 5 grams of Salt
  
  
• 150 grams of Milk
• 50 grams of Butter
• 60 grams of Ginger Syrup
  
  
• 200 grams grams of Pearl Sugar
  
  
• Extra: about 30 grams of Sugar

Tools

What you'll need

• Dough Hook Attachment(s)
• Electric Mixer
• Big Mixing Bowl
• Loaf Cake Pan (26cm × 10cm × 6,5cm)
• Plastic Wrap
• Baking Paper
• Sauce Pan

Method

Method

1. Place milk, butter and ginger syrup in a saucepan and heat until the butter has melted, stir well.
2. Combine flour, sugar, yeast, cinnamon and (optional) salt in a bowl and whisk together.
3. Add butter mixture.
4. Knead using a dough hook or knead by hand.
5. Place dough in a bowl, cover it with plastic wrap and let it rise at room temperature for 30 minutes.
6. Optional: Cut some baking paper to the size of the bottom of the loaf tin and use that during the next step to cover the bottom.
7. Meanwhile butter the loaf tin and sprinkle about 30 grams of sugar into it, covering all the sides.
8. Knead dough for a few minutes.
9. Slowly add pearl sugar to the dough, kneading it through well.
10. Place the dough into the loaf tin.
11. Let the dough rise for about an hour, until it has doubled in size.
12. Meanwhile preheat your oven to 180 degrees Celsius.
13. Bake for 30 to 40 minutes.
14. Optional: Brush with some ginger syrup.
15. Let the bread cool completely before removing it from the tin.

Ingredients

Ingredients

• 1 Batch of Nutella Brownies
• 200 grams of M&M Eggs

• 1 Batch of Nutella Chocolate Ganache
• 200 grams of M&M Eggs

Tools

What you'll need

• Tools for Nutella Brownie Batter
• Tools for Nutella Chocolate Ganache
• Knife

Method

Method

1. Preheat your oven to 180 degrees Celsius.
2. Prepare Nutella brownie batter, add M&M Eggs.
3. Place the Nutella brownie batter into a prepared brownie pan, lined with baking paper.
4. Bake for 15 to 25 minutes.
5. Let cool completely.
6. Pour over Nutella chocolate ganache.
7. Add M&M Eggs
8. Let cool completely before cutting.

Ingredients

Ingredients

• Ingredients for Brownie Batter*
• About 34 Oreo's

*Replace the cocoa with dark cocoa and add 20 grams of sugar.

Tools

What you'll need

• Tools for Brownie Batter*
• Knife

Method

Method

1. Preheat your oven to 180 degrees Celsius.
2. Prepare brownie batter, using dark cocoa and 200 grams of sugar instead of 180 grams of sugar.
3. Place half of the brownie batter into a prepared brownie pan, lined with baking paper.
4. Spread out the batter evenly and place Oreos into the batter.
5. Pour over the rest of the brownie batter and spread evenly.
6. Cut and crumble remaining oreos and place on top of the brownie batter, pressing them in slightly.
7. Bake for 30 to 35 minutes.
8. Let cool completely before cutting.